| 周 琦,邓乾春,杨 湄,黄凤洪,郑 畅,赖琼玮.加工工艺对山茶籽油理化品质及活性成分的影响[J].中国油脂,2014,39(1):.[ZHOU Qi,DENG Qianchun,YANG Mei,HUANG Fenghong,ZHENG Chang,LAI Qiongwei.Effects of process technologies on physicochemical quality and active ingredients of oil-tea camellia seed oil[J].China Oils and Fats,2014,39(1):.] |
| 加工工艺对山茶籽油理化品质及活性成分的影响 |
| Effects of process technologies on physicochemical quality and active ingredients of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 加工工艺 山茶籽油 理化品质 活性成分 氧化稳定性 |
| 英文关键词:process technology oil-tea camellia seed oil physicochemical quality active ingredient oxidative stability |
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| 摘要点击次数: 1379 |
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| 中文摘要: |
| 以3种加工工艺（传统压榨、压榨-精制、精炼）制取山茶籽油，对不同工艺山茶籽油的理化品质、脂肪酸组成、感观品质、微量活性成分以及氧化稳定性进行了比较分析。结果表明：3种工艺山茶籽油中，精制油在保留山茶籽油固有风味的同时，其酸值、过氧化值和色泽较压榨油有所改善；精制油总酚、植物甾醇、维生素E含量分别是精炼油的2.37、1.06、1.24倍，但其氧化稳定性不及精炼油。山茶籽油的精制工艺仍需进一步优化。 |
| 英文摘要: |
| The oil-tea camellia seed oils were extracted by pressing, press-refining and refining methods. The physicochemical qualities, fatty acid compositions, sensory qualities, active ingredients and oxidative stabilities of oil-tea camellia seed oils extracted by the three methods were compared and analyzed. The results showed that the press-refined oil with natural flavor had better physicochemical quality than the traditional pressed oil on acid value, peroxide value and color. The contents of total phenols, phytosterols and vitamin E in the press-refined oil were 2.37, 1.06 and 1.24 times of that in refined oil respectively, while the refined oil had better oxidative stability. Therefore,the press-refining process of oil-tea camellia seed oil needed to be further optimized. |
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