| 张东生,薛雅琳,金青哲,等.精炼过程对油茶籽油品质影响的研究[J].中国油脂,2014,39(9):.[ZHANG Dongsheng,XUE Yalin,JIN Qingzhe，etc.Effect of refining process on quality of oil-tea camellia seed oil[J].China Oils and Fats,2014,39(9):.] |
| 精炼过程对油茶籽油品质影响的研究 |
| Effect of refining process on quality of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 品质 脂肪酸组成 甘油三酯组成 精炼 |
| 英文关键词:oil-tea camellia seed oil quality fatty acid composition triglyceride composition refining |
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| 摘要点击次数: 1282 |
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| 中文摘要: |
| 研究了精炼过程对油茶籽油品质的影响。结果表明：脱胶脱酸工序中油茶籽油酸值降低；脱色工序中油茶籽油色泽变浅、酸值上升、过氧化值降低；脱臭工序中油茶籽油中甾醇、α-生育酚、角鲨烯含量显著降低，分别降低了321%、166%、400%；冬化工序中因饱和脂肪酸结晶析出而使得油茶籽油碘值、不饱和脂肪酸含量和三油酸甘油酯含量升高；精炼过程中，油茶籽油脂肪酸组成和甘油三酯组成变化不大。 |
| 英文摘要: |
| The influence of refining process on the quality of oil-tea camellia seed oil was researched. The results showed that acid value of oil-tea camllia seed oil reduced in degumming and deacidification process; the color of oil-tea camellia seed oil dodged, the peroxide value lowered and acid value rose during bleaching; in the process of deodorization, the contents of sterol, squalene and α-tocopherol of oil-tea camellia seed oil significantly decreased by 32.1%,166% and 40.0%, respectively; since the saturated fatty acids had been separated by crystallization, the iodine value and contents of unsaturated fatty acids and triolein increased during winterization; the compositions of fatty acid and triglyceride of oil-tea camellia seed oil changed slightly during refining. |
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