鱼油的绿色制备工艺、标准规范 及营养功效研究进展Progress on green preparation process, standard specifications and nutritional efficacy of fish oil

Abstract

鱼油富含ω-3多不饱和脂肪酸、维生素A、维生素D和天然色素等营养物质，具有多种营养功效。为促进我国鱼油产业的绿色可持续发展，保障产品质量安全，结合国内外研究进展，分别从鱼油的绿色制备工艺、标准规范和营养功效等方面进行综述，梳理了应用于鱼油生产的水酶法、超临界流体萃取法、超声辅助提取法、微波辅助提取法等绿色制备工艺，基于国内外鱼油相关的标准规范，阐述了鱼油的基本成分和质量指标、污染物限量和添加剂限量等，探讨了鱼油在预防心血管疾病、抗炎和预防脑部疾病方面的营养功效，并针对鱼油应用中存在的问题进行了分析和展望。未来应深入研究鱼油制备新工艺，完善相关标准规范，并进一步探究其生物活性机制。 Fish oil is rich in nutrients such as omega-3 polyunsaturated fatty acids (ω-3 PUFA), vitamin A/D and natural pigments, and has a variety of nutritional efficacy. To promote the green and sustainable development of the fish oil industry of China and ensure the safety and quality of fish oil products, the green preparation process, standard specifications and nutritional efficacy of fish oil were reviewed based on recent progresses at home and abroad. Several green preparation processes, including aqueous enzymatic extraction, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction methods were analyzed. Based on the relevant standard specifications of fish oil at home and abroad, the basic components and quality indicators, pollutant limits, and additive limits of fish oil were elaborated. The nutritional efficacy of fish oil in preventing cardiovascular diseases, anti-inflammation and preventing brain diseases were investigated, and the issues present in the application of fish oil were analyzed and prospected. In the future, it is necessary to conduct extensive research on the development of new preparation process for fish oil, as well as to improve the related standard specifications. Furthermore, it is essential to explore the biological activity mechanisms of fish oil in greater depth.

Keywords

• 鱼油；制备工艺；标准规范；质量安全；营养功效
• fish oil; preparation process; standard specifications; quality safety; nutritional efficacy