稻米油水酶法提取与破乳技术研究进展

Research Progress in Aqueous Enzymatic Extraction and Demulsification Technologies of Rice Bran Oil

摘要:

米糠是稻谷加工的重要副产物，年产量约1 500万t，其富含优质脂质，是制备稻米油的理想原料。稻米油含有丰富的不饱和脂肪酸、谷维素、维生素E、植物甾醇等功能活性成分，具有较高的营养保健价值。水酶法作为一种绿色提油技术，凭借其所得油脂品质佳、环境友好、对蛋白质破坏小等优势，成为油脂提取领域的研究热点。本文综述了水酶法提油的原理、产业化瓶颈与关键影响因素，重点解析了提取过程中产生乳状液的破乳技术，并结合行业趋势展望未来研究方向，以期推动米糠高值化利用与水酶法提取技术的工业化应用。

Abstract:

Rice bran, an important byproduct of rice processing, has an annual output of about 15 million tons. With rich high-quality lipids, rice bran is an ideal raw material for rice bran oil production. The oil is rich in unsaturated fatty acids, oryzanol, vitamin E, and sterols, boasting significant nutritional and health benefits. As a green extraction technology, the aqueous enzymatic method has gained attention for its advantages in high oil quality, environmental friendliness, and minimal protein damage. This review summarizes the principles of aqueous enzymatic extraction, industrialization bottlenecks, and key influencing factors. It focuses on demulsification technologies for the emulsion generated during extraction and prospects future directions aligned with industry trends, aiming to promote high-value utilization of rice bran and industrial application of the aqueous enzymatic extraction method.