| 罗 凡1，陈志吉2，费学谦1，王 超2.不同干燥方式对压榨油茶籽油品质的影响研究[J].中国油脂,2019,44(11):3~7.[LUO Fan1, CHEN Zhiji2, FEI Xueqian1, WANG Chao2.Effects of different drying methods on the quality of pressed oil-tea camellia seed oil[J].China Oils and Fats,2019,44(11):3~7.] |
| 不同干燥方式对压榨油茶籽油品质的影响研究 |
| Effects of different drying methods on the quality of pressed oil-tea camellia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969.2019.12.002 |
| 中文关键词: 红外 微波 热风 油茶籽油 含水率 总酚 美拉德反应 |
| 英文关键词:infrared microwave hot air oil-tea camellia seed oil water content total phenol Maillard reaction |
| 基金项目:中央级公益性科研院所基本科研业务费专项资金项目（CAFYBB2017ZA004-10）；浙江省科技计划项目（2017C02003） |
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| 中文摘要: |
| 为了揭示和比较不同干燥方式对压榨油茶籽油品质的影响，分别采用红外、微波和热风加热处理油茶籽，并分别考察了处理条件对油茶籽仁的含水率、含油率，以及油茶籽油的氧化诱导时间、总酚含量和美拉德产物丙酮醛含量的影响规律。结果表明：油茶籽仁含水率随3种干燥方式加热时间的延长和加热强度的增加下降趋势显著，从含水率降低的速率来看，3种干燥方式的热效率分别为微波＞红外＞热风；3种干燥方式处理后部分油茶籽仁的含油率提高，其中微波和热风处理后油茶籽仁的含油率上升得较为显著，最高分别提高了9%和13%；短时加热后油茶籽油的氧化诱导时间整体呈下降趋势，高强度加热时油茶籽油的氧化诱导时间随加热时间的延长明显上升，后者可能与美拉德产物有关；油茶籽经过高温/高火力加热（红外150 ℃，微波高火，热风150 ℃）后，油茶籽油中总酚的含量随加热时间的延长持续增加；同时，随加热时间延长和加热温度升高油茶籽油中的丙酮醛含量有上升趋势，且加热强度越大，含量越高。研究结果为油茶籽油生产过程中干燥方式的选择提供了理论依据，为生产中油茶籽理化性质的变化提供了基础数据。 |
| 英文摘要: |
| In order to reveal and compare the effects of different drying methods on the quality of pressed oil-tea camellia seed oil, three drying methods, such as infrared, microwave and hot air, were used to heat oil-tea camellia seed. The effects of treatment conditions on water content and oil content of oil-tea camellia seed kernels, and oxidation induction time, contents of total phenols and methylglyoxal (Maillard products) of pressed oil-tea camellia seed oil were investigated. The results showed that the water content of oil-tea camellia seed kernels decreased significantly with the increase of heating time and intensity of the three drying methods. According to the reduction rate of water content, the thermal efficiency of the three drying methods increased in the order: microwave, infrared and hot air. The oil content of some oil-tea camellia seed kernels increased after heating, and it increased significantly after microwave and hot air treatment, with the highest increase of 9% and 13% respectively. The oxidation induction time of the oil-tea camellia seed oil declined on the whole after short-term heating, while it was improved significantly with the increase of heating time at high intensity heating, which may be associated with Maillard products. The content of total phenols in oil-tea camellia seed oil increased continuously with the prolongation of heating time after being heated with high temperature/high fire power (infrared 150 ℃, microwave high fire power, hot air 150 ℃). The content of methylglyoxal in oil-tea camellia seed oil increased with heating time prolonging and heating temperature rising, and the higher the heating intensity, the higher the content. The results provided a theoretical basis for the selection of drying methods in the production of oil-tea camellia seed oil, and a basic data for the physicochemical properties of oil-tea camellia seed. |
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