| 蒋黎艳，刘智辉，邓志薇，董加宝，肖新生.微波预处理对油茶籽油综合品质的影响[J].中国油脂,2025,50(8):.[JIANG Liyan,LIU Zhihui,DENG Zhiwei,DONG Jiabao,XIAO Xinsheng.Effect of microwave pretreatment on the comprehensive quality of oil-tea camellia seed oil[J].China Oils and Fats,2025,50(8):.] |
| 微波预处理对油茶籽油综合品质的影响 |
| Effect of microwave pretreatment on the comprehensive quality of oil-tea camellia seed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240328 |
| 中文关键词: 微波预处理 油茶籽油 综合品质 脂肪酸组成 微量营养成分 挥发性风味成分 |
| 英文关键词:microwave pretreatment oil-tea camellia seed oil comprehensive quality fatty acid composition micronutrient volatile flavor component |
| 基金项目:湖南省自然科学基金项目（2024JJ7192）；永州市指导性科技计划项目（2023YZ022）；湘南优势植物资源综合利用湖南省重点实验室项目（XNZW17C02） |
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| 摘要点击次数: 136 |
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| 中文摘要: |
| 为探究提升油茶籽油品质和风味的新型加工方法，分别在微波功率380、540、700 W下预处理油茶籽2~10 min后压榨制油，考察微波预处理对油茶籽出油率和油茶籽油综合品质的影响。结果表明：微波预处理可显著提高油茶籽的出油率，且对油茶籽油的脂肪酸组成无影响；微波预处理使油茶籽油的酸值和过氧化值升高，但均符合国家标准要求；微波预处理可显著提高油茶籽油总酚含量和角鲨烯含量；在微波功率380 W和540 W下预处理2~10 min可提高油茶籽油中α-生育酚含量，而在微波功率700 W下预处理时间超过4 min后α-生育酚含量下降；油茶籽油中主要检测到香叶基芳樟醇、羊毛甾醇、豆甾醇、羽扇豆醇和α-香树脂醇5种甾醇，不同微波预处理条件下5种甾醇含量出现波动，但总体均显著高于未微波预处理的；油茶籽油中共检出37种挥发性化合物，其中醛类物质是油茶籽油中主要挥发性化合物，以正己醛的含量最高；通过相对气味活度值（ROAV）从油茶籽油中筛选出10种特征风味成分，分别为正己醛、正庚醛、正辛醛、正壬醛、苯乙醛、癸醛、戊醛、2-甲基吡嗪、2,5-二甲基吡嗪和2-乙基-6-甲基吡嗪，微波预处理后特征风味成分明显增加，经主成分分析，随微波功率的增加和预处理时间的延长，油茶籽油特征风味由油脂香、水果香和青草香逐步转变为坚果香和烤香。综上，适宜的微波预处理可提升油茶籽油的营养品质和风味。 |
| 英文摘要: |
| To investigate the novel processing methods for improving the quality and flavor of oil-tea camellia seed oil, the oil-tea camellia seed was pretreated with microwave power (380, 540, 700 W) for 2- 10 min, then pressed to produce oil, and the effect of microwave pretreatment on the oil yield of oil-tea camellia seed and comprehensive quality of the oil were investigated. The results indicated that microwave pretreatment significantly increased the oil yield of oil-tea camellia seed and had no effect on the fatty acid composition of the oil. Additionally, microwave pretreatment increased the acid value and peroxide value of the oil, but both were within the national standards. Microwave pretreatment significantly increased the total phenol and squalene contents of oil-tea camellia oil. The content of α-tocopherol in oil increased by 2-10 min of microwave pretreatment at 380 W and 540 W, while decreased after microwave pretreatment at 700 W for more than 4 min. Five phytosterols, namely geranyl linalool, lanosterol, stigmasterol, lupeol, and α-amyrin, were primarily detected in the oil. The content of these five phytosterols fluctuated under different microwave pretreatment conditions but was overall significantly higher than that of the unpretreated sample. A total of 37 volatile compounds were identified in the oil, among which aldehydes were the main volatile compounds, with hexanal accounting for the highest proportion. Ten key flavor components were screened in the oil by relative odor activity value(ROAV) analysis, including hexanal, heptanal, octanal, nonanal, phenylacetaldehyde, decanal, pentanal, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-ethyl-6-methylpyrazine. The key flavor components significantly increased after microwave pretreatment and gradually shifted from fatty, fruity, and grassy notes to nutty and roasted notes with microwave power and pretreatment time increasing. In conclusion, appropriate microwave pretreatment can improve the nutritional quality and flavor of oil-tea camellia seed oil. |
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