种籽类油脂制取工艺与品质评价技术的研究进展

Research progress on the production process and quality evaluation technology of seed oils

中文关键词:  种籽类油脂  制取工艺  品质控制  评价指标  绿色加工

英文关键词:seed oils  extraction technology  quality control  evaluation index  green processing

中文摘要:

      种籽类油脂是人类膳食脂质的重要来源, 其加工工艺与品质评价技术直接关系到营养价值与食品安全。本文系统梳理了近年来国内外种籽类油脂制取工艺与品质评价技术的研究进展。首先, 对传统机械压榨、溶剂浸出等传统制油工艺的应用现状与关键参数进行了总结, 指出其在能耗、出油率及品质保持方面的优势与局限。其次, 重点介绍了超临界流体萃取、酶辅助联合工艺、微波/超声强化以及低温冷榨、微生物发酵等现代制油技术在提升出油效率、保持活性成分及绿色化生产方面的最新进展。围绕品质控制与评价, 本文重点归纳了理化指标(酸值、过氧化值、皂化值)、感官特性(色泽与气味)、脂肪酸组成、植物甾醇与多酚含量等关键参数, 以及安全性与氧化稳定性的多维度评价体系。研究表明, 工艺优化与多指标协同评价是保障种籽类油脂营养与安全的核心方向。最后, 本文提出未来应加强绿色加工与数字化智能检测的融合研究, 以实现高品质、可持续的种籽类油脂产业升级。

英文摘要:

      Seed oils are an important source of dietary lipids for humans. Their processing technologies and quality evaluation techniques are directly related to nutritional value and food safety. This paper systematically reviewed the research progress in the extraction processes and quality control of seed oils in recent years. Firstly, the application status and key parameters of traditional oil extraction processes, including mechanical pressing and solvent extraction, were summarized, with a focus on their respective advantages and limitations regarding energy consumption, oil yield, and quality retention. Secondly, the latest progress in modern oil extraction technologies, such as supercritical fluid extraction, enzyme-assisted processes, microwave/ultrasound enhancement, low-temperature cold pressing and microbial fermentation, were emphasized with respect to their roles in enhancing extraction efficiency, preserving bioactive compounds and supporting sustainable production. Regarding quality control and evaluation, this paper summarized key parameters including physicochemical indicators (acid value, peroxide value, saponification value), sensory attributes (color and odor), fatty acid composition, phytosterol and polyphenol contents, as well as a multidimensional evaluation system for safety and oxidative stability. Research indicated that process optimization and multi-parameter collaborative evaluation were central to ensuring the nutritional quality and safety of seed oils. The study further highlighted the need for integrating green processing with digital intelligent detection to drive the sustainable production of high-quality seed oils.