| 王宗成,王珊，陈丹，等.油茶籽储存时间对水酶法提油的影响研究[J].中国油脂,2018,43(11):.[WANG Zongcheng, WANG Shan, CHEN Dan，etc.Effect of storage time of oil-tea camellia seed on oil extraction by aqueous enzymatic method[J].China Oils and Fats,2018,43(11):.] |
| 油茶籽储存时间对水酶法提油的影响研究 |
| Effect of storage time of oil-tea camellia seed on oil extraction by aqueous enzymatic method |
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| DOI： |
| 中文关键词: 油茶籽油 水酶法 储存时间 营养成分 |
| 英文关键词:oil-tea camellia seed oil aqueous enzymatic method storage time nutritional component |
| 基金项目: |
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| 摘要点击次数: 969 |
| 全文下载次数: 152 |
| 中文摘要: |
| 以pH 5.0、料液比1∶?5、α-淀粉酶用量1%、纤维素酶用量1%、提取时间3 h、提取温度50?℃为基本条件，研究了油茶籽储存时间对水酶法提取油茶籽油提取率及品质的影响。结果表明：储存时间对油茶籽油提取率及油茶籽油品质影响显著，建议油茶籽在储存时间1~3个月内处理，其中使用储存时间为1个月左右的油茶籽最佳，油茶籽油提取率为91.6%；所制备的油茶籽油气味清香、涩口味较淡，基本理化指标除水分外优于国标一级压榨油茶籽油标准，油中的维生素E、多酚和角鲨烯含量分别达到321、28 mg/kg和178 mg/kg，而且油茶籽的后熟期油中脂肪酸转化基本完成，油酸含量达到了79.69%。 |
| 英文摘要: |
| With pH 5, ratio of material to liquid 1∶?5, dosage of alpha amylase 1%, dosage of cellulase 1%, extraction time 3 h and extraction temperature 50?℃ as basic conditions, the effect of oil-tea camellia seed storage time on the extraction efficiency and quality of oil-tea camellia seed oil extracted by aqueous enzymatic method were studied. The results showed that storage time had a significant effect on the extraction efficiency and quality of oil-tea camellia seed oil. It was suggested that the oil-tea camellia seed should be treated within 1-3 months of storage. And the oil-tea camellia seed with storage time of about one month was the best, in which the extraction rate of oil-tea camellia seed oil was 916%. The crude oil-tea camellia seed oil was delicate fragrance and the astringent taste was light, and except water content the basic physicochemical indexes were superior to the national standard of the first grade squeezed oil-tea camellia seed oil. The contents of vitamin E, polyphenols and squalene in oil reached 321, 28 mg/kg and 178 mg/kg respectively. The fatty acid conversion of oil-tea camellia seed was basically completed at the post-ripening period and the content of oleic acid reached 79.69%. |
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