菜籽油中类胡萝卜素含量的 影响因素及其抗氧化作用Influence factors of carotenoid content in rapeseed and its antioxidant effect
2024
段卓1，郭浩昱1，刘也嘉2，沈珺珺3DUAN Zhuo1，GUO Haoyu1，LIU Yejia2，SHEN Junjun3
类胡萝卜素为脂溶性化合物,在菜籽油中含量丰富。为提高菜籽油的营养价值和氧化稳定性,对菜籽油中类胡萝卜素含量的影响因素进行了分析，并对类胡萝卜素的抗氧化作用研究情况进行了综述。油菜籽品种以及加工工艺会影响菜籽油中的类胡萝卜素含量，而菜籽油中类胡萝卜素含量的提高，可以增强菜籽油的氧化稳定性。可通过转基因技术培育高类胡萝卜素含量的油菜籽品种，对油菜籽采用焙烤、微波等热处理和不脱皮的预处理方式，以及适度精炼等方法提高菜籽油中的类胡萝卜素含量。Carotenoid is fat-soluble substance and is abundant in rapeseed oil. In order to improve the nutritional value and oxidative stability of rapeseed oil, the influence factors of carotenoid content in rapeseed oil were analyzed, and the antioxidant effect of carotenoids was reviewed. Rapeseed varieties and processing technology can affect the carotenoid content in rapeseed oil. While the increase of carotenoid content in rapeseed oil can enhance the oxidative stability of rapeseed oil. The carotenoid content in rapeseed oil can be improved by adopting transgenic technology to cultivate high carotenoid content rapeseed varieties, pretreating the rapeseed with baking, microwave heat treatment and not peeling, and moderately refining the crude oil.
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