随着消费升级，油脂风味增强与精准调控已成为高品质食用油加工的重要方向。传统高温炒籽工艺虽可快速促进浓香风味形成，但常伴随热敏性营养成分损失、安全风险增加及风味调控精度不足等问题。油脂风味形成是美拉德反应、脂质氧化、Strecker降解、焦糖化及特异性前体热降解等多途径协同作用的结果，其生成过程同时受前体组成、底物可及性和热反应强度共同调控。基于此，围绕“底物可及性—前体供给—反应强度”3个维度，系统综述了物理预处理技术、前体调控和新型热加工等风味增强技术的研究进展，比较了不同技术对风味形成、品质保持和安全控制的影响。未来应加强风味前体与关键香气物质之间的定量关联研究，推动多技术协同集成，并结合化学计量学和机器学习方法构建面向目标风味的精准加工体系，以期为高品质浓香油脂绿色制造提供参考。 With the upgrading of consumer demand, flavor enhancement and precision regulation have become key priorities in high-quality edible oil processing. Traditional high-temperature roasting readily promotes characteristic flavor formation, but is often accompanied by loss of thermosensitive nutrients, increased safety risks, and limited precision in flavor regulation. Oil flavor formation arises from the synergistic action of multiple pathways, including the Maillard reaction, lipid oxidation, Strecker degradation, caramelization, and thermal degradation of specific precursors, and is jointly regulated by precursor composition, substrate accessibility, and thermal reaction intensity. From this perspective, and focusing on the three dimensions of substrate accessibility, precursor supply, and reaction intensity, recent advances in physical pretreatment, precursor regulation, and novel thermal processing technologies were systematically summarized, and their effects on flavor generation, quality preservation, and safety control were compared. Future research should focus on investigating quantitative correlations between flavor precursors and key aroma compounds, promoting the synergistic integration of multiple technologies, and integrating chemometrics with machine learning to establish a precision processing framework tailored to specific flavor profiles, thereby enabling the sustainable manufacturing of high-quality fragrant edible oils.
为给复杂饮食环境中超重与肥胖患者的油脂营养支持提供策略，选择脂肪酸组成均衡的甘油二酯油、甘油三酯油，测定其甘油酯组成、脂肪酸组成及微量成分生育酚和甾醇含量，再以不同浓度（1%、2%）甘油二酯油、甘油三酯油和40 mmol/L葡萄糖干预秀丽隐杆线虫，研究甘油二酯油对高糖高脂秀丽隐杆线虫运动能力、生长发育、脂质蓄积的影响，并通过荧光定量PCR检测脂代谢相关基因的表达。结果表明：甘油二酯油含52.89%甘油二酯（其中1,3-甘油二酯含量为35.47%）、55.58%油酸，n-6/n-3多不饱和脂肪酸（PUFA）比值3.29，而甘油三酯油的油酸含量为56.30%，n-6/n-3 PUFA比值395；秀丽隐杆线虫经甘油三酯油和葡萄糖干预，摆动频率下降12.15%～20.85%，体长缩短1329%～15.64%，秀丽隐杆线虫运动能力和生长发育受到抑制，并发生较为严重的脂质沉积（甘油三酯含量增加27.81%～38.44%）；而1%浓度的甘油二酯油未引起秀丽隐杆线虫的生长发育受损与运动能力减弱；mRNA测定结果表明，1%浓度下，相较于甘油三酯油，甘油二酯油可显著下调daf-2并上调下游daf-16的表达水平、显著上调nhr-49及下游acs-2的表达水平。综上，甘油二酯油具备调控秀丽隐杆线虫脂质沉积、生长发育和运动行为的能力，当以适宜浓度干预时可呈现显著改善效应。 To provide dietary lipid support strategies for overweight and obese populations under complex dietary patterns, two edible oils with balanced fatty acid composition, diacylglycerol (DAG) oil and triacylglycerol (TAG) oil were selected and determined for their glyceride composition, fatty acid composition, and contents of minor bioactive components including tocopherols and sterols. Caenorhabditis elegans was exposed to the two oils at concentrations of 1% and 2% and 40 mmol/L glucose to evaluate the effects of DAG oil on locomotion, growth and development, and lipid accumulation induced by high-glucose and high-fat environment, and fluorescence quantitative PCR was performed to assess the expression of genes involved in lipid metabolism. The results showed that DAG oil contained 5289% DAG (of which 1,3-DAG accounted for 35.47%) and 55.58% oleic acid, with an n-6/n-3 polyunsaturated fatty acid (PUFA) ratio of 3.29. In comparison, TAG oil had an oleic acid content of 56.30% and an n-6/n-3 PUFA ratio of 3.95. Exposure to TAG oil and glucose induced significant growth inhibition and locomotion impairment in C. elegans: body bend frequency decreased by 12.15%-20.85%, body length decreased by 13.29%-15.64%, and severe lipid deposition occurred (with TAG content increased by 27.81%-38.44%). In contrast, 1% DAG oil did not cause any impairment in growth, development, or locomotion in C. elegans. mRNA expression analysis revealed that at the concentration of 1%, DAG oil significantly downregulated daf-2 and upregulated its downstream gene daf-16, while also upregulating nhr-49 and its downstream gene acs-2 relative to TAG oil. Overall, DAG oil is capable of modulating lipid accumulation, growth and development, and locomotor behavior in C. elegans, and exerts significant ameliorative effects when administered at an appropriate concentration.
旨在探索中长链甘油三酯（MLCT）的酶促制备工艺优化方法，以低芥酸菜籽油和月桂酸为底物制备MLCT，采用单因素试验探究固定化脂肪酶种类、月桂酸与低芥酸菜籽油物质的量比（底物物质的量比）、反应温度、加酶量和反应时间对MLCT制备的影响。在单因素试验的基础上，采用中心组合设计获得多因素结构化数据，并结合人工神经网络（ANN）模型优化MLCT制备的工艺条件，同时分析MLCT产品的脂肪酸和甘油三酯分子组成。结果表明：ANN模型预测的酶促制备MLCT的最优工艺条件为底物物质的量比6.2∶ 1、反应温度66 ℃、Lipozyme TL IM添加量174.2 U/g、反应时间8.5 h，在此条件下月桂酸插入率预测值为48.23%，3次验证试验实测值为48.78%，二者高度一致；最优条件下制备的MLCT产品中，MLCT含量达83.27%，主要分子结构为LaLaO（2309%)和LaOO（2136%），月桂酸主要分布于sn-1,3位。综上，ANN模型实现了MLCT酶促制备工艺高效且经济的优化以及精准预测。 To explore process optimization methods for enzymatic preparation of medium- and long-chain triacylglycerols (MLCT), low-erucic acid rapeseed oil and lauric acid were used as substrates for MLCT synthesis, and the effects of immobilized lipase type, molar ratio of lauric acid to low-erucic acid rapeseed oil (substrate molar ratio), reaction temperature, enzyme dosage, and reaction time on MLCT preparation were investigated through single-factor experiments. On the basis of single-factor experiments, central composite design was employed to obtain multi-factor structured data, and an artificial neural network (ANN) model was applied to optimize the MLCT preparation process. The fatty acid and triacylglycerol molecular compositions of the MLCT product were analyzed. The results indicated that the optimal conditions predicted by the ANN model were substrate molar ratio 6.2∶ 1, raction temperature 66 ℃, Lipozyme TL IM dosage 174.2 U/g, and reaction time 8.5 h. Under these conditions, the predicted lauric acid incorporation rate (48.23%) was highly consistent with the experimental value (48.78%) obtained from three verification experiments. Under the optimal conditions, the MLCT content reached 83.27%, with LaLaO (23.09%) and LaOO (21.36%) as the dominant molecular species, and lauric acid mainly distributed at the sn-1,3 positions. In summary, the ANN model can achieve efficient and economically optimized processing along with accurate prediction in the enzymatic synthesis of MLCT.
旨在为深入理解藻油的营养质量及面向特定需求的精准应用提供数据支撑，采用脂质组学技术，对12种裂壶藻油的脂肪酸及甘油三酯（TAG）组成进行了系统性分析，并采用聚类分析揭示不同组别的TAG分布规律。结果表明：12种裂壶藻油共检出28种脂肪酸，以二十二碳六烯酸（DHA）、二十二碳五烯酸（DPA）和棕榈酸为优势组分，三者合计占藻油总脂肪酸含量的69%~95%；12种裂壶藻油共鉴定出74种TAG，其中，16∶ 0/22∶ 6/16∶ 0、16∶ 0/22∶ 6/22∶ 6、16∶ 0/22∶ 6/22∶ 5、22∶ 5/22∶ 6/22∶ 6、22∶ 6/22∶ 6/22∶ 6 为相对含量前5的TAG；依据DHA相对含量将12种裂壶藻油分为低（40%~50%）、中（50%~60%）、高（>60%）三组，低、中DHA裂壶藻油组TAG以SUU和UUU型为主（合计约占81%），含量最高的TAG为16∶ 0/22∶ 6/22∶ 6（除AO-11），含量分别为14%~18%和17%~21%；高DHA藻油组TAG中UUU占比高达93%，未检测到SSS与SSU，含量最高的2种TAG为22∶ 6/22∶ 6/22∶ 6（46.40%）和22∶ 5/22∶ 6/22∶ 6（40.57%）；相比低、中DHA裂壶藻油组，高DHA裂壶藻油组中双DHA型（47%）与三DHA型（46%）TAG占比较高。聚类分析揭示，低DHA裂壶藻油组富含油酸/亚油酸型TAG，中DHA裂壶藻油组含有更高含量的DHA/DPA混合型TAG，高DHA裂壶藻油组则以双、三DHA型TAG为主导。裂壶藻油富含DHA、DPA，TAG结构多样性丰富，营养价值较高，具备开发为面向特定需求的精准功能性脂质原料的潜力。 To provide data support for a comprehensive understanding of the nutritional quality and precise application of algal oils for specific needs, the fatty acid and triacylglycerol (TAG) compositions of 12 Schizochytrium sp. oils were systematically analyzed using lipidomics techniques and cluster analysis to reveal the TAG distribution patterns among different groups. The results showed that a total of 28 fatty acids were detected across the 12 algal oils, with docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and palmitic acid being the dominant components, together accounting for 69%-95% of the total fatty acids. A total of 74 TAG molecular species were identified, among which 16∶ 0/22∶ 6/16∶ 0, 16∶ 0/22∶ 6/22∶ 6, 16∶ 0/22∶ 6/22∶ 5, 22∶ 5/22∶ 6/22∶ 6, and 22∶ 6/22∶ 6/22∶ 6 were the top five in relative content. Based on the DHA relative content, the 12 algal oils were classified into three groups: low-DHA (40%-50%), medium-DHA (50%-60%), and high-DHA (>60%) groups. In the low-and medium-DHA groups, the TAGs were predominantly composed of SUU and UUU types (together accounting for approximately 81%), with16∶ 0/22∶ 6/22∶ 6 being the most abundant TAG species(except for AO-11), with relative contents of 14%-18% and 17%-21%, respectively. In contrast, in the high-DHA group, UUU-type TAGs accounted for as much as 93%, while SSS and SSU types were not detected; the two most abundant TAG species were 22∶ 6/22∶ 6/22∶ 6 (46.40%) and 22∶ 5/22∶ 6/22∶ 6 (40.57%). Compared with the low- and medium-DHA groups, the high-DHA group exhibited markedly higher proportions of di-DHA-type (47%) and tri-DHA-type (46%) TAGs. Cluster analysis further revealed that the low-DHA group was enriched in oleic acid/linoleic acid-type TAGs, the medium-DHA group contained higher levels of DHA/DPA mixed-type TAGs, and the high-DHA group was dominated by di- and tri-DHA-type TAGs. Collectively, Schizochytrium sp. oil is rich in DHA and DPA, possesses diverse TAG structures, exhibits high nutritional value, and shows great potential for development as precision functional lipid ingredients tailored to specific application requirements.
为解决低水分大豆蛋白制品质量难以稳定控制的问题，采用正交试验研究了挤出机机头结构和工艺参数对低水分大豆蛋白制品质量特性指标的影响，根据试验结果构建了低水分大豆蛋白制品质量特性指标与各参数之间的响应模型，并对低水分大豆蛋白制品质量特性指标之间的相关性进行分析。结果表明，机头结构与工艺参数对低水分大豆蛋白制品质量特性的调控作用存在差异，其中机头结构参数对烘干质量和复水率影响更大，工艺参数对吸油率、脱油率及净油耗影响更大。挤出机机头结构和工艺参数与低水分大豆蛋白制品质量之间的关联模型中，净油耗模型预测精度最低，但其预测决定系数也达到0.933 9。相关性分析显示，吸油率与脱油率及净油耗均呈极显著正相关。综上，通过对挤出机机头结构与工艺参数的调整可以实现对低水分大豆蛋白制品质量特性的选择性调控。 To address the difficulty in achieving stable control of the quality of low moisture soy protein products, an orthogonal experimental design was employed to investigate the effects of die structure and process parameters on product quality characteristics. Based on the experimental results, response models describing the relationships between the influencing parameters and product quality characteristics were established, and correlations among different quality characteristics were analyzed. The results showed that die structure and process parameters exhibited different regulatory effects on product quality characteristics. Specifically, die structure parameters had more pronounced effects on product dried mass and rehydration ratio, whereas process parameters exerted greater influences on oil absorption rate, oil release rate, and net oil uptake rate. In the models between extruder die structure parameters, process parameters, and product quality, the net oil uptake rate model had the lowest prediction accuracy, but its coefficient of determination still reached 0.933 9. Correlation analysis revealed significant positive correlations between the oil absorption rate and the oil release rate and net oil uptake rate. In conclusion, targeted regulation of the quality characteristics of low moisture soy protein products can be achieved by optimizing extruder die structure and process parameters.
