红松籽油的提取方法及生物活性研究进展

doi:10.13652/j.spjx.1003.5788.2023.80702

首页 > 过刊浏览>2024年第40卷第6期 >233-240. DOI:10.13652/j.spjx.1003.5788.2023.80702

红松籽油的提取方法及生物活性研究进展
DOI:
                        10.13652/j.spjx.1003.5788.2023.80702
                    
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作者单位:(1. 常州市高级职业技术学校，江苏 常州 213161;2. 江苏联合职业技术学院武进分院，江苏 常州 213161;3. 常州旅游商贸高等职业学校，江苏 常州 213032;4. 江苏联合职业技术学院常州旅游商贸分院，江苏 常州 213032;5. 扬州大学旅游烹饪学院，江苏 扬州 225001)
作者简介:陈平（1982—），男，常州市高级职业技术学校高级讲师，学士。E-mail：553470527qq.com
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基金项目:全国商科教育培训科研“十四五”规划立项课题（编号：SKKT-21032）；全国人文社会科学立项课题（编号：21BJR01020）

Research progress on extraction methods and biological activities of Korean pine seed oil

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(1. Changzhou Advanced Vocational and Technical School, Changzhou, Jiangsu 213161, China; 2. Wujin Branch, Jiangsu United Vocational and Technical College, Changzhou, Jiangsu 213161, China; 3. Changzhou Higher Vocational School of Tourism and Trade, Changzhou, Jiangsu 213032, China; 4. Changzhou Tourism Business Branch, Jiangsu United Vocational and Technical College, Changzhou, Jiangsu 213032, China; 5. College of Tourism and Cuisine, Yangzhou University, Yangzhou, Jiangsu 225001, China)

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摘要:

红松籽油是一种天然植物油，因富含油酸、亚油酸和皮诺敛酸等多种不饱和脂肪酸而闻名。已证明红松籽油具有降血脂、增强免疫力、抗炎、抗氧化、增强胰岛素敏感性和抗肿瘤等多种生理作用。文章综述了近年来关于红松籽油的提取方法和药理作用，并就其在食用油、工业生产中的应用提出了建议。

Abstract:

The natural vegetable oil known as Korean pine seed oil is well-known for its high content of being various unsaturated fatty acids, including oleic, linoleic and pinopuric acid. It has been proved that Korean pine seed oil has several physiological benefits such as lowering blood lipids, enhanceing immunity, anti-inflammation, anti-oxidation, enhancing insulin sensitivity, and anti-tumor. This review summarized the extraction methods and pharmacological effects of Korean pine seed oil in recent years, and put forward good suggestions for its application in edible oil and industrial production.

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陈平,王劲,李华.红松籽油的提取方法及生物活性研究进展[J].食品与机械,2024,40(6):233-240.
CHEN Ping, WANG Jin, LI Hua. Research progress on extraction methods and biological activities of Korean pine seed oil[J]. Food & Machinery,2024,40(6):233-240.

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收稿日期:2023-07-25
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在线发布日期: 2024-07-22
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