| 植物油体的提取及其乳化体系研究进展 |
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| 引用本文： | 刘静,胡经纬,周裔彬.植物油体的提取及其乳化体系研究进展[J].食品工业科技,2021,42(12):422-429. |
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| 作者姓名： | 刘静 胡经纬 周裔彬 |
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| 作者单位： | 1.安徽农业大学茶与食品科技学院，安徽合肥 2300312.安徽粮食工程职业学院，安徽合肥 230001 |
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| 基金项目： | 安徽省自然科学基金（KJ2019A1265）。 |
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| 摘 要： | 油体是植物组织中贮存油脂的特殊细胞器，三酰甘油构成了油体的疏水性内核，磷脂分子和油质蛋白构成油体外层的单层膜结构，赋予油体良好的稳定性，能够抵抗干旱、高温等外界不利条件，并能保持油体在体外水溶液中的稳定，具有广阔的开发前景。本文对植物油体的组成和结构、植物油体的提取及油体乳液乳化体系（如油体乳液乳化体系组成、乳化体系的稳定性及其乳化机理）等的研究进展进行综述，以期为水（酶）法提取植物油过程中乳液的有效破乳和植物油体产品的开发、应用提供参考。
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| 关 键 词： | 植物油体 提取 乳化体系 |
| 收稿时间： | 2020-07-13 |
Advances in the Extraction and Emulsification System of Oil Bodies: A Review |
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| LIU Jing,HU Jingwei,ZHOU Yibin.Advances in the Extraction and Emulsification System of Oil Bodies: A Review[J].Science and Technology of Food Industry,2021,42(12):422-429. |
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| Authors: | LIU Jing HU Jingwei ZHOU Yibin |
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| Affiliation: | 1.College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230031, China2.Anhui Grain Engineering Vocational College, Hefei 230001, China |
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| Abstract: | The oil body is a special organelle for storing oil in plant tissues. Triglycerides form the hydrophobic core of the oil body, while phospholipid and oleosins form the monolayer membrane structure, giving the oil body good stability, which can resist drought, high temperature and other adverse external conditions and can keep the oil body stable in aqueous solution in vitro. In this paper, the composition and structure of vegetable oil body, the extraction methods and emulsification system of oil body including the composition, the stability of oil body emulsification system and its mechanism are reviewed, in order to provide reference for the technical improvement of effective demulsification during oil extraction by water (enzyme) method and the development and research of new oil-body products. |
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