| 曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1.不同工艺山茶油在储藏过程中品质变化[J].中国油脂,2023,48(11):.[ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1,
YANG Bo3, WANG Yonghua1.Quality changes of oil-tea camellia seed oil with different processing techniques during storage[J].China Oils and Fats,2023,48(11):.] |
| 不同工艺山茶油在储藏过程中品质变化 |
| Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
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| DOI： |
| 中文关键词: 山茶油 加工工艺 储藏稳定性 加速氧化 品质 |
| 英文关键词:oil-tea camellia seed oil processing technology storage stability accelerated oxidation quality |
| 基金项目:国家重点研发项目（2019YFD1002403）；国家自然科学基金重点项目（31930084）；中国杰出青年学者（31725022）；中国农业研究系统（CARS- 18-ZJ0503）；广东省科技计划项目（2019A050503002）；佛山市南海区“南海人才计划”创业团队 (201811070001) |
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| Author Name | Affiliation | | ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1,
YANG Bo3, WANG Yonghua1 | 1.College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
2.Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences,
Guangzhou 510610, China
3.School of Bioscience and Bioengineering, South China
University of Technology, Guangzhou 510006, China |
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| 中文摘要: |
| 旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼山茶油的脂质伴随物含量最低，损失较多；由Pearson相关性分析可知，山茶油的质量指标（酸值、过氧化值、p-茴香胺值）与其α-生育酚含量呈显著或极显著负相关。综上，不同工艺山茶油的品质和营养价值在储藏过程中均明显下降，浸出-精炼山茶油的储藏稳定性不如压榨山茶油。 |
| 英文摘要: |
| In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil. |
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