摘要
亚麻籽富含α-亚麻酸、木酚素、多酚、植物甾醇、维生素E等多种营养功能成分,在食品工业、健康产业均具有广阔的应用前景。亚麻生长区域、加工品种、加工部位以及加工工艺不同,会导致亚麻籽、亚麻籽油、脱脂粉中的功能成分含量和结构存在显著差异,进而影响其高值化利用前景。本文重点对亚麻籽加工品质特性的研究进展进行了综述,以期为特定功能成分提取纯化、加工工艺技术优化、高值化专用产品研发和品种选育改良提供理论依据。
Flaxseed,a potential source of α- linolenic acid,lignans,polyphenols,phytosterols and tocopherols,has broad application in food and healthcare industries. However,the contents and compositions of these bioactive components were susceptibly affected by planting area,variety,processing tissue and techniques,leading to decreased value- added utilization of flaxseed,flaxseed oil and defatted flour. This paper systematically reviewed the quality characteristics of flaxseed for value- promoted techniques. The techniques include extraction and purification of specific bioactive components,optimization of processing technology,development of high- value products and improvement of variety breeding.
出处
《中国油料作物学报》
CAS
CSCD
北大核心
2016年第1期126-134,共9页
Chinese Journal of Oil Crop Sciences
基金
国家自然科学基金(31371766)
胡麻现代农业产业技术体系(CARS-17)
中国农业科学院油料作物研究所所长基金(1610172014006)
关键词
亚麻籽
营养成分
氧化稳定性
加工工艺
Flaxseed
Bioactive components
Oxidative stability
Processing technique
