| 李志晓,金青哲,叶小飞,等.制油工艺对油茶籽油品质的影响[J].中国油脂,2015,40(4):.[LI Zhixiao,JIN Qingzhe,YE Xiaofei,etc.Impact of extraction process on quality of oil-tea camellia seed oil[J].China Oils and Fats,2015,40(4):.] |
| 制油工艺对油茶籽油品质的影响 |
| Impact of extraction process on quality of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 制油工艺 油茶籽油 微量营养成分 抗氧化性 |
| 英文关键词:extraction process oil-tea camellia seed oil trace nutrient antioxidant activity |
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| 摘要点击次数: 1317 |
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| 中文摘要: |
| 以脱壳油茶籽为原料，对比研究了冷榨法、浸出法、水酶法和热榨法（100、130℃）4种工艺对油茶籽油酸值、过氧化值、氧化稳定指数、脂肪酸组成、微量营养成分、DPPH自由基清除能力的影响。结果表明：水酶法制得的油茶籽油酸值（KOH）最低（0.51 mg/g），过氧化值最高（5.89 mmol/kg），氧化稳定指数最低（0.77 h）；130℃热榨油茶籽油中多酚、角鲨烯和总甾醇含量最高，分别为25.5、151.89、3 297.26 mg/kg；浸出油茶籽油中β-胡萝卜素和生育酚含量最高，分别为10.33、524.90 mg/kg；水酶法油茶籽油清除DPPH自由基的能力最低，抗氧化性最差。 |
| 英文摘要: |
| With shelled oil-tea camellia seed as raw material, the effects of four kinds of extraction processes (cold pressing, solvent extraction, aqueous enzymatic extraction, hot pressing at 100℃ and 130℃) on acid value, peroxide value, oxidative stability index, fatty acid composition, trace nutrients and scavenging activity on DPPH free radical of oil-tea camellia seed oil were comparatively studied. The results showed that the acid value of oil-tea camellia seed oil extracted by aqueous enzymatic extraction process was the lowest(0.51 mgKOH/g), while its peroxide value was the highest(5.89 mmol/kg) and its oxidative stability index was the smallest(0.77 h); the contents of polyphenols, squalene and total sterols in oil-tea camellia seed oil extracted by hot pressing (130℃) process were the highest(25.5,151.89,3 297.26 mg/kg,respectively); whereas the contents of β-carotene and tocopherols in oil-tea camellia seed oil extracted by solvent extraction process were the highest(10.33,524.90 mg/kg,respectively); the scavenging activity on DPPH free radical of oil-tea camellia seed oil extracted by aqueous enzymatic extraction process was the lowest,which exhibited the weakest antioxidant activity. |
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