期刊论文

Luo, Feijun;Lin, Qinlu

英文

Journal of Functional Foods

1756-4646

2019

57

351-360

10.1016/j.jff.2019.04.024

This work was supported by the Project “2011 Collaborative Innovation Center of Hunan Province” (2013, No. 448), the Key Project of the Education Department of Hunan Province (No. 13A124), The Key Research and Develop Plan Project of Hunan Province (2017SK2190), Natural Science Foundation of Hunan Province (2018JJ2672 and 2017JJ3528), Program for Science & Technology Innovation Talents of Hunan Province (2017TP1021; kc1704007). This work was supported by the Project “ 2011 Collaborative Innovation Center of Hunan Province ” (2013, No. 448 ), the Key Project of the Education Department of Hunan Province (No. 13A124 ), The Key Research and Develop Plan Project of Hunan Province ( 2017SK2190 ), Natural Science Foundation of Hunan Province ( 2018JJ2672 and 2017JJ3528 ), Program for Science & Technology Innovation Talents of Hunan Province ( 2017TP1021 ; kc1704007 ).

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Policosanol is widely distributed naturally and can be isolated and purified from rice bran, sugarcane, apples, grapes etc. Due to its functional significance and ease of bioavailability, techniques for the extraction of policosanol are of great significance to investigators, of which saponification, solvent extraction, transesterification, molecular distillation, supercritical carbon dioxide extraction, ultrasonic-assisted extraction and other extraction methods are evaluated. Policosanol has been usually applied in functional foods because it...