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Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus

Haiying Zeng Anran Zhu Shengling He Mingjun Wu Muhammad Mazhar Anyan Wen Na Liu Likang Qin Song Miao

食品科学与人类健康（英文）2023，Vol.12Issue(4)：1119-1127,9.

Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus

Haiying Zeng ¹Anran Zhu ²Shengling He ²Mingjun Wu ²Muhammad Mazhar ²Anyan Wen ²Na Liu ²Likang Qin ¹Song Miao²

作者信息

1. Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China
2. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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摘要

关键词

Coix seed oil/Composition/Edible safety/Mutagenicity/Genotoxicity

Key words

Coix seed oil/Composition/Edible safety/Mutagenicity/Genotoxicity

引用本文复制引用

Haiying Zeng,Anran Zhu,Shengling He,Mingjun Wu,Muhammad Mazhar,Anyan Wen,Na Liu,Likang Qin,Song Miao..Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus[J].食品科学与人类健康（英文）,2023,12(4):1119-1127,9.

基金项目

The research was supported by Natural Science Foundation of China(32260583)and the Agriculture Committee of Guizhou Province[(2017)106&(2018)81]and the Talent Introduction Program of Guizhou University[(2021)76]. （32260583）

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