随着我国“蓝色粮仓”战略的提出，水产品的营养及相关研究日益得到人们关注。除了作为优质蛋白质来源，许多水产品还富含油脂，特别是其油脂中含有对人体生理与健康有重要作用的二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）等长链多不饱和脂肪酸。水产油脂具有较高的营养价值，如磷虾油和微藻油开发前景广阔。但水产油脂极易氧化，其提取和生产加工工艺对其品质均有重要影响。重点围绕水产油脂的提取、精炼和DHA、EPA富集工艺进行综述，分析了不同方法的优缺点以及工业化生产的可行性。介绍了水产油脂的营养、安全，以及提高其氧化稳定性的方法。水产油脂资源的开发利用已成为必然趋势，水产油脂类产品将会更加多元化。 With the proposal of the "blue granary" strategy in China, the nutrition and related research of aquatic products have attracted more and more attention. In addition to being a source of high-quality protein, many aquatic products are also rich in oil, especially long-chain polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which play an important role in human physiology and health. Aquatic oil has high nutritional value, for example krill oil and microalgae oil have broad prospects for development. However, aquatic oil is easy to be oxidized, and its extraction and processing technology have an important impact on its quality. The extraction and refining of aquatic oil and the enrichment of DHA and EPA were reviewed, the advantages and disadvantages of different methods and the feasibility of applying them to industrial production were also analyzed. The nutrition and safety of aquatic oil, as well as the methods to improve the oxidative stability of aquatic oil were introduced. The development and utilization of aquatic oil resources has become an inevitable trend, and aquatic oil products will be more diversified.

亚麻籽油含有α-亚麻酸、植物甾醇、维生素E和多酚等多种活性物质，具有抗氧化、抗癌、抗炎、降压等功效，并具有预防和改善神经系统和免疫性疾病、糖尿病和心血管疾病等作用，其营养价值较高。对亚麻籽油的主要营养成分、功能活性及其在食品、医药、饲料及生物柴油领域的应用进行了阐述，旨在为亚麻籽油的进一步研究及其在相关产业的深度加工和综合利用提供理论借鉴。 Flaxseed oil contains a variety of active substances such as α-linolenic acid, phytosterols, vitamin E and polyphenols, which have antioxidant, anticancer, anti-inflammatory and antihypertensive effects, and can prevent and improve the neurological and immune diseases, diabetes, and cardiovascular diseases, etc. Flaxseed oil has high nutritional value. The main nutritional components, functional activities of flaxseed oil and its applications in the fields of food, medicine, feed and biodiesel were described, aiming to provide theoretical references for further research on flaxseed oil and its deep processing and comprehensive utilization in related industries.

20世纪90年代初亚临界低温萃取油脂技术工业化装备诞生于中国，30年来已建成90多套科研装置和200多套工业化生产装备,因其具有投资小、生产成本低、规模化等优势，在天然产物脂溶性成分保质提取方面发挥了较好的作用。简述了亚临界低温萃取技术的历史与工业化装备的诞生、所用溶剂及性质、技术优势与食品安全性，综述了亚临界低温萃取工业化生产装备的发展历程、应用领域、发展创新，以期为油脂低温加工、实现饼粕高值化利用装备的选择提供参考。Subcritical low-temperature extraction oil technology industrial equipment was born in China in the early 1990s, more than 90 sets of scientific research equipment and more than 200 sets of industrial production equipment have been built in the past three decades. Because of its small investment, low production costs, scale and other advantages, it has played a better role in the preservation of natural products fat-soluble components extraction. The history of subcritical low-temperature extraction technology and the birth of industrial equipment, solvents and properties, technical advantages and food safety were briefly described, and the development process, application fields and innovative development of subcritical low-temperature extraction industrial production equipment were summarized, so as to provide reference for the selection of equipment for low-temperature oil processing and high-value utilization of cake and meal.

速冻专用油脂是类似于人造奶油的油包水体系的油脂混合物，主要是由基料油、乳化剂、水及其他辅料经乳化、急冷、捏合而成的一种专用油脂。速冻专用油脂是一种风味性油脂，常添加到冷冻面团中，可以改善速冻食品的风味和口感、保证速冻食品在加工和冷冻过程中品质的稳定、增强食品营养性等。分别对速冻专用油脂的概况、目前存在的问题及解决措施、基料油的改性、乳化剂的选择等进行了系统的综述，并展望了速冻专用油脂未来的发展趋势。 Fast-frozen special fat is a kind of oil mixture in water-in-oil system similar to margarine, which is mainly made of base oils, emulsifier, water and other auxiliary materials by emulsification, rapid cooling and kneading. As a kind of flavor oil, fast-frozen special fat is often added to frozen dough, which can improve the flavor and taste of fast-frozen food, ensure the quality stability of fast-frozen food during processing and freezing, and enhance the food nutrition. The general situation, existing problems and solutions, modification of base oil, selection of emulsifier of fast-frozen special fat were systematically reviewed, and the future development trend of fast-frozen special fat was prospected.

为促进油茶籽油的安全生产，针对目前部分油茶籽油产品中存在的苯并(a)芘、塑化剂等有害物质含量超标，品质不稳定，功能性营养物质流失等问题，通过对油茶籽油加工技术的深入调研，分析了油茶籽油质量安全生产技术的现状，提出了油茶籽油质量安全生产技术规范,包括油茶果前处理,油茶籽预处理、压榨，油脂浸出，油脂精炼，油脂包装、储存与运输等各生产加工过程的技术规范，以及生产技术管理、技术培训、设备与生产场所管理方面的技术规范。油茶籽油质量安全生产技术规范的提出，可以实现产品的标准化，并通过及时更新技术将其应用于标准化建设中，实现对行业的升级改造和全面推广。 In order to promote the safe production of oil-tea camellia seed oil, in view of the problems of excessive content of harmful substances such as benzo(a)pyrene and plasticizer, unstable quality and loss of functional nutrients in oil-tea camellia seed oil products, the current situation of quality and safety production technology of oil-tea camellia seed oil was analyzed through in-depth investigation on oil-tea camellia seed oil processing technology, and the technical specifications for quality and safety production of oil-tea camellia seed oil were proposed, including technical specifications for each production and processing process such as pre-treatment of oil-tea camellia seed fruit, pre-treatment of oil-tea camellia seeds and pressing, oil leaching, oil refining, oil packaging, storage and transportation, as well as technical specifications for production technology management, technical training and management of equipment and production site. The proposal of the technical specifications for quality and safety production of oil-tea camellia seed oil can realize the standardization of products, and realize the upgrading and transformation of the industry by timely updating the technology and applying it to the standardization construction.

初榨椰子油（VCO）是近年来备受关注的功能性油脂。随着VCO市场的增长，对VCO功效的报道也越来越多，然而近年来对椰子油的功效有一定的争议。为了正确认识椰子油，促进VCO在大健康领域的推广应用，介绍了VCO的加工工艺、感官特征、质量指标、脂肪酸组成及微量活性成分，并对VCO的抗氧化、抗菌、抗病毒、抗炎等健康功效及其在心血管疾病、糖尿病、阿尔茨海默病、肥胖、肿瘤等疾病防治方面的研究进展进行了综述。VCO是一种具有一定健康功效的功能性油脂。 Virgin coconut oil (VCO) is a functional edible oil which receives much concern recently years. As the VCO market has grown, there have been more and more reports about the health benefits of VCO, but there are some controversies around these reports. In order to correctly understand coconut oil and promote the popularization and application of VCO in the field of great health, the processing technology, sensory characteristics, quality indexes, fatty acid composition and and trace active ingredients of VCO were introduced. The functional properties such as antioxidant, antibacterial and antiviral, anti-inflammatory, and the research progress of VCO in the prevention and treatment of some diseases such as cardiovascular diseases, diabetes, Alzheimer′s disease, obesity and tumor diseases were reviewed. VCO is a functional oil with certain health benefits.

米糠中蛋白质含量丰富，蛋白的必需氨基酸组成也比较完整，是一种优良的蛋白资源，因其组成成分复杂，难于提取。为了更加有效地提取米糠谷蛋白，采用微波辅助Osborne法提取米糠谷蛋白，通过单因素试验研究微波功率、微波时间、微波温度对米糠谷蛋白提取率的影响，在此基础上采用正交试验确定最优提取条件，同时研究了微波处理对米糠谷蛋白结构和功能性质的影响。结果表明：在微波功率800 W、微波时间15 min、微波温度40 ℃的条件下，米糠谷蛋白提取率为73.1%。微波处理后，米糠谷蛋白的α-螺旋和β-转角向β-折叠转移，β-折叠含量明显提高。经过微波处理后，米糠谷蛋白的溶解性提高了8.12百分点，持水性提高了0.89百分点，起泡性增加了20.41百分点，乳化稳定性增加了550百分点。随着微波功率的增加，米糠谷蛋白表面疏水性总体增加。适当的微波处理能有效地增加米糠谷蛋白提取率并改善米糠谷蛋白的部分功能性质。研究结果为米糠谷蛋白的工业化制备及在各种食品配方中的应用提供理论支撑。 Rice bran is rich in protein, and the essential amino acid composition of the protein is relatively complete. It is an excellent protein resource. However, it is difficult to extract protein from rice bran because of its complex components. In order to extract rice bran gluten more effectively, the microwave-assisted Osborne method was used, and the influences of microwave power, microwave time and microwave temperature on the extraction rate of rice bran gluten were studied by single factor experiment, then the extraction conditions were optimized by orthogonal experiment. The effects of microwave treatment on the structure and functional property of rice bran gluten were also studied. The results showed that under the conditions of microwave power 800 W, microwave time 15 min and microwave temperature 40 ℃, the extraction rate of rice bran gluten was 73.1%. After microwave treatment, the α-helix and β-turn of rice bran gluten transferred to β-sheet, and the content of β-sheet increased significantly. Compared with natural gluten, after microwave treatment, the solubility of protein increased by 8.12 percentage points, the water holding capacity increased by 0.89 percentage points, the foaming property increased by 20.41 percentage points, and the emulsion stability increased by 5.50 percentage points. With the increase of microwave power, the surface hydrophobicity of rice bran gluten increased totally. Proper microwave treatment could effectively increase the extraction rate of rice bran gluten and improve some functional properties of rice bran gluten. The research results provided theoretical support for the industrial preparation of rice bran gluten and its application in various food formulations.

为了确定酶解法制备家蝇蛹多肽（PHP）的工艺条件，并初步评价PHP的促伤口愈合活性，以家蝇（Musca domestica L.）蛹为原料，采用蛋白酶酶解法制备PHP，通过单因素实验优化酶解法制备PHP的工艺条件，并在细胞水平上评价PHP的促伤口愈合活性。结果表明，10种蛋白酶酶解法制备的PHP中，胃蛋白酶酶解法制备的PHP得率最高，其次是风味蛋白酶酶解法制备的PHP（PHF）。另外，PHF的多肽含量及水解度均最高。单因素实验结果表明，制备PHF的最佳条件为酶解温度60 ℃、加酶量8 000 U/g、酶解时间4 h，在此条件下制得的PHF得率最高、水解最完全。细胞实验结果显示，不同蛋白酶酶解法制备的PHP具有不同程度促进HaCaT细胞增殖及迁移的作用。其中，PHF（分子质量主要分布在500~1 300 Da之间）促伤口愈合活性最佳。同时，PHF可显著促进RAW264.7细胞转化生长因子TGF-β1及炎性细胞因子TNF-α、IL-6的表达。综上，风味蛋白酶酶解法是一种制备高得率、高多肽含量及高水解度的PHP的方法，PHF具有促进伤口愈合的潜力。In order to determine the process conditions for preparing peptides from housefly pupa (PHP) using enzymolysis method and evaluate the wound healing-promoting activity of PHP, PHP were prepared with enzymolysis methods using pupa of Musca domestica L. as the raw material. The single factor experiment was designed to optimize the preparation process of PHP and the wound healing-promoting activity of PHP was studied at the cellular level. The results showed that among the PHP prepared with ten proteases, the yield of PHP prepared with pepsin was the highest, followed by flavourzyme hydrolysis (the peptide was referred to as PHF). In addition, PHF showed the highest peptides content and degree of hydrolysis. The results of single factor experiment displayed that PHF presented the highest yield and degree of hydrolysis under the conditions of temperature 60 ℃, enzyme dosage 8 000 U/g, and time 4 h. Besides, PHP prepared with different proteases had different degrees of promoting proliferation and migration of HaCaT cells, among them, PHF (molecular weight mainly distributed between 500 Da and 1 300 Da) exhibited the best wound healing-promoting activity. Meantime, PHF significantly promoted the expression of transforming growth factor TGF-β1 and inflammatory cytokines TNF-α, IL-6 in RAW264.7 cells. In conclusion, the enzymolysis method with flavourzyme contributes to prepare PHP with high-yield, high-peptides content, and high-degree of hydrolysis, and PHF has the potential to promote wound healing.

羟基酪醇是一种标志性多酚，其油溶性差且容易降解，将羟基酪醇修饰为油酸酯是提高其油溶性的有效途径。对羟基酪醇油酸酯的酶法合成进行了研究，考察了脂肪酶种类、酶添加量、醇酸摩尔比、溶剂(2-甲基-2-丁醇)用量、反应时间对合成反应的影响，并利用Box-Behnken中心组合的响应面设计优化了羟基酪醇油酸酯的合成反应条件。另外，采用质谱和核磁分析对产物进行了表征。结果表明：羟基酪醇油酸酯合成的最佳工艺条件为羟基酪醇500 mg、油酸2.474 g(醇酸摩尔比1∶ 2.7)、脂肪酶Novozym 435添加量2.2%(以整个反应体系的质量为基准)、溶剂用量2.6 mL、反应温度37 ℃和反应时间7 h，在此条件下羟基酪醇转化率高达89.6%；质谱和核磁分析证明成功合成了羟基酪醇油酸酯。脂肪酶催化合成羟基酪醇油酸酯的技术突破，可为延伸油橄榄产业链及副产物高值利用提供有力支撑。 Hydroxytyrosol is a major polyphenol, it has poor oil solubility and is prone to degrade. Modifying hydroxytyrosol into hydroxytyrosyl oleate is an effective way to improve hydroxytyrosol′s oil solubility. The enzymatic synthesis of hydroxytyrosyl oleate was constructed, and the effects of lipase type, enzyme dosage, molar ratio of hydroxytyrosol to oleic acid, solvent （2-methyl-2-butanol）dosage and reaction time on the synthesis of hydroxytyrosyl oleate were investigated. Then, the enzymatic synthesis conditions of hydroxytyrosyl oleate was optimized by response surface design of Box-Behnken central combination. In addition, the product was characterized by mass spectrometry and nuclear magnetic analysis. The results showed that the optimal synthesis conditions of hydroxytyrosyl oleate were obtained as follows: hydroxytyrosol dosage 500 mg, oleic acid dosage 2.474 g (molar ratio of hydroxytyrosol to oleic acid 1∶ 2.7), lipase Novozym 435 dosage 2.2% (based on the reaction system mass), solvent dosage 2.6 mL, reaction temperature 37 ℃ and reaction time 7 h. Under the optimal conditions, the conversion rate of hydroxytyrosol was the highest, reaching 89.6%. Mass spectrometry and nuclear magnetic analysis showed that the hydroxytyrosyl oleate was successfully synthesized. The technological breakthrough in the lipase-catalyzed synthesis of hydroxytyrosyl oleate can not only strengthen the extension of the olive industry chain, but also promote the high-value utilization of the by-products in the olive industry.

利用烘箱法加速氧化试验分析研究浓香菜籽油和精炼菜籽油氧化稳定性及挥发性成分变化的差异。结果显示：基于过氧化值达到国标限量（≤5 mmol/kg）的精炼菜籽油、浓香菜籽油的预测货架期分别为64 d和80 d，浓香菜籽油的氧化稳定性明显优于精炼菜籽油；利用同时蒸馏萃取结合气相色谱-质谱联用法（SDE-GC-MS）对两种菜籽油中挥发性成分进行检测分析发现，在初始浓香菜籽油和精炼菜籽油中分别检出10类84种和6类51种挥发性成分，总量分别为11 110.78 μg/kg和3 831.28 μg/kg；浓香菜籽油中含量最高的是硫苷降解产物，其次是烯烃类和酚类物质，分别占总量的32.04%、22.74%、22.22%；精炼菜籽油中含量最高的是酚类物质，其次是醛类和酮类物质，分别占总量的30.32%、23.18%、16.39%，硫苷降解产物、杂环类、酯类、醇类物质均未检出。35 d的试验结束时，浓香菜籽油和精炼菜籽油中挥发性成分总量均大幅升高，分别为51 729.62 μg/kg和45 671.79 μg/kg，醛类物质成为两种菜籽油中含量最高的挥发性成分，分别占总量的60.30%和68.07%；浓香菜籽油中硫苷降解产物大幅降至仅占总量的2.64%，同时杂环类物质含量大幅降低，酮类、烯烃类、烷烃类物质含量大幅升高；精炼菜籽油中酮类、烷烃类、烯烃类物质含量升高，醇类物质从初始的未检出升高至占总量的13.10%。对挥发性成分进行主成分分析发现，造成两种初始菜籽油差异的挥发性成分主要为苯代丙腈、3-甲基-2-丁腈、2-蒎烯、5-己烯腈、4-乙烯基-2,6-二甲氧基-苯酚，这些物质为浓香菜籽油提供独特风味；在加速氧化试验后期，造成两种菜籽油差异的成分则主要为1-戊烯-3-醇、1-辛烯-3-醇、（E）-2-戊烯醛、(E)-2-庚烯醛、正己醛、壬醛、甲基庚烯酮、(E,E)-3，5-辛二烯-2-酮、白菖烯、甲基环己烯10种物质，且前5种物质与精炼菜籽油相关，多为亚油酸氧化产物，后5种物质则主要与浓香菜籽油相关。研究结果明确了不同工艺生产的菜籽油产品的综合品质差异，可为不同菜籽油产品精准的保质保鲜技术发展提供支持。 An Schaal oven accelerated oxidation experiment was used to examine the differences of oxidative stability and volatile components between fragrant and refined rapeseed oils.The results showed that based on the peroxide value reaching the national standard limit (≤ 5 mmol/kg), the predicted shelf life of refined and fragrant rapeseed oils were 64 d and 80 d, respectively, and the oxidative stability of fragrant rapeseed oil was considerably better than that of refined rapeseed oil. The simultaneous distillation extraction combined with gas chromatography-mass spectrometry (SDE-GC-MS)was used to detect the volatile components in the two kinds of rapeseed oil,and the results revealed that 84 volatile components of 10 categories and 51 volatile components of 6 categories were detected in the initial fragrant rapeseed oil and refined rapeseed oil, respectively, with total amounts of 11 110.78 μg/kg and 3 831.28 μg/kg. The most abundant component in fragrant rapeseed oil was glucosinolate degradation products, followed by alkene and phenols, accounting for 32.04%, 22.74% and 22.22% of the total, respectively. The most abundant component in refined rapeseed oil was phenols, followed by aldehydes and ketones, accounting for 30.32%,23.18% and 16.39% of the total, respectively, while glucosinolate degradation products, heterocyclic, esters and alcohols were not detected. At the end of the 35 d experiment, the total amount of volatile components in fragrant rapeseed oil and refined rapeseed oil increased significantly to 51 729.62 μg/kg and 45 671.79 μg/kg, respectively, and aldehydes became the highest volatile components in both rapeseed oils, accounting for 60.30% and 68.07% of the total, respectively.The glucosinolate degradation products in fragrant rapeseed oil decreased significantly to only 2.64% of the total,while the content of heterocyclic substances was significantly reduced and the contents of ketones, olefins and alkanes significantly increased.The content of ketones, alkanes and olefins in refined rapeseed oil increased, while the content of alcohols increased from the initial non-detect to 1310% of the total. The volatile component principal component analysis revealed that the differences between the two original rapeseed oils were mostly caused by benzoylpropionitrile, 3-methylcrotononitrile, 2-pinene, 5-hexenenitrile and 4-ethenyl-2,6-dimethoxyphenol,which contributed to fragrant rapeseed oil’s unique flavors. In the late stage of accelerated oxidation experiment, the differences between the two rapeseed oils were mainly caused by 1-penten-3-ol, 1-octen-3-ol, (E)-2-pentenal, (E)-2-heptenal, hexanal, nonanal, methylheptenone, (E,E)-3,5-octadien-2-one, leucocalyene and methylcyclohexene, and the first five substances were related to refined rapeseed oil, mostly linoleic acid oxidation products, while the latter five substances were mainly related to fragrant rapeseed oil. The results clarified the comprehensive quality differences of rapeseed oil products produced by different processes and could provide support for the development of precise quality and freshness preservation technology for different rapeseed oil products.