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茶叶籽油分子蒸馏脱酸工艺研究
Deacidification of tea seed oil by molecular distillation
  
DOI：
中文关键词:  茶叶籽油  分子蒸馏  脱酸
英文关键词:tea seed oil  molecular distillation  deacidification
基金项目:
Author NameAffiliation
LI Longying  
JIN Qingzhe  
ZHU Yuejin,etc  
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中文摘要:
      研究了茶叶籽油的分子蒸馏脱酸效果。在单因素实验的基础上，以蒸馏温度、进料速率、刮膜转速、预热温度为因素，以酸值和氧化诱导时间为指标，对茶叶籽油分子蒸馏脱酸工艺进行正交实验优化，在真空度0.5～2.5 Pa、冷凝温度20℃条件下得到最佳工艺条件为：蒸馏温度130℃，进料速率1.7 mL/min，刮膜转速110 r/min，预热温度60〗℃。在最佳工艺条件下，茶叶籽油酸值（KOH）为0.38 mg/g，氧化诱导时间为1.73 h，脱酸率达92.49%。与传统碱炼脱酸工艺相比，分子蒸馏脱酸工艺在脱酸的同时，还能提高茶叶籽油中生育酚与植物甾醇的保留率。
英文摘要:
      The deacidification effect of tea seed oil by molecular distillation was studied. The effects of distillation temperature, feeding rate, scraper speed, preheating temperature on the acid value and oxidative stability index of tea seed oil were researched by single factor experiment. The optimal distillation conditions were determined under the conditions of vacuum 0.5-2.5 Pa and condensation temperature 20℃ by orthogonal experiment as follows: distillation temperature 130℃, feeding rate 1.7 mL/min, scraper speed 110 r/min and preheating temperature 60℃. Under the optimal conditions, the deacidification rate reached 92.49%, the acid value and the oxidative stability index of tea seed oil were 0.38 mgKOH/g and 1.73 h,respectively. Comparing with the traditional alkali refining, the deacidification process of molecular distillation had higher retention rates of tocopherols and phytosterols in tea seed oil.
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