摘要
Rice(Oryza sativa L.)is a globally important food crop.Its bran oil has high nutritional value,but with a low content of oleic acid and a high content of linoleic acid,which affects the stability and shelf life of the oil(Warner et al.2008;Liang et al.2017;Doureradjou and Koner 2020;Ghasemzadeh et al.2020).The fatty acid composition of rice bran oil is one of the healthiest edible oils due to its balanced source of saturated,monounsaturated,and polyunsaturated fatty acids with a ratio of 0.6:1.1:1(Liang et al.2017;Awad et al.2022).
基金
supported by the National Natural Science Foundation of China(32201861)
Ministry of Agriculture and Rural Affairs of China,the Key Research and Development Program of Jiangsu Province,China(BE2022383)
the Zhongshan Biological Breeding Laboratory,China(ZSBBLKY2023-04-1)。
