米糠脂肪烷醇的组成、功能及物理化学修饰研究进展

Advances in Research on Policosanol Components, Bioactivities, and Physicochemical Modifications

摘要:

米糠脂肪烷醇是天然存在于米糠蜡中，有着调节血脂、抗炎、抗疲劳、提高免疫力等独特生理活性的一类高级脂肪烷醇混合物，属于国家卫健委批准的新型食品原料，十分具有研究价值。该研究对米糠脂肪烷醇的主要组成成分（二十二烷醇、二十四烷醇、二十六烷醇、三十烷醇和三十二烷醇）、生理功能、及物理化学修饰（乳液、微胶囊、纳米颗粒、酯化反应）的研究进展进行综述，并对其不同组分配比和生理功效的关系进行了展望，结果表明，米糠脂肪烷醇的生理功效是高级脂肪烷醇组合综合作用的结果，它是否能发挥稳定效果可能与高级脂肪烷醇混合物的组成成分有关。这为进一步开发这一新型食品原料提供参考依据和研究思路，对充分利用米糠资源结合发展人类大健康产业具有实际意义。

Abstract:

Rice bran fatty alcohols are a mixture of higher aliphatic alcohols that exist in rice bran wax. They have unique physiological activities, such as lipid-regulating, anti-inflammatory, and anti-fatigue effects, and immunity enhancement. These alcohols are considered a new type of food ingredient of great research value and are approved by the National Health Commission. In this paper, the main components (behenyl alcohol, tetracosanol, hexacosyl alcohol, triacontanol, dotriacontanol), bioactivities, and physicochemical modifications (emulsion, microencapsulation, nano-particles, esterification) of rice bran fatty alcohols were reviewed. The relationship between its fingerprint and bioactivities is discussed. The combined effect of higher aliphatic alkanols resulted in optimal bioactivity of rice bran fatty alcohol; exerting a stabilizing effect may be related to the fingerprint of the mixture of higher aliphatic alkanols. This study provides a reference for the development of a new food raw material, policosanol, from rice bran wax. There are practical implications for the use of rice bran resources in conjunction with the development of the human health industry.