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油脂精炼对茶叶籽油品质变化的影响
Impact of refining process on quality of tea seed oil
  
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中文关键词:  油脂精炼  茶叶籽油  品质  影响
英文关键词:oil refining  tea seed oil  quality  impact
基金项目:
Author NameAffiliation
CHANG Ming  
ZHU Jinxuan  
LIU Ruijie，etc  
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中文摘要:
      对冷榨茶叶籽毛油、脱酸油、脱色油、脱臭油的脂肪酸组成、基本指标、脂肪伴随物、反式脂肪酸和苯并（a）芘的变化进行了系统研究。结果表明：茶叶籽油在精炼过程中，肉豆蔻酸和花生酸大量损失；甾醇和多酚类物质含量逐渐下降，损失率分别为4330%和5840%，脱臭工序的生育酚和角鲨烯损失最大；苯并（a）芘含量降低了8587%；在脱色和脱臭过程中，茶叶籽油的反式脂肪酸大幅上升至120%和177%，但均未超过欧盟（5%)和美国(2%)的标准。研究为进一步提升茶叶籽油的品质，制定茶叶籽油品质指标和开发新的茶叶籽油产品提供了理论依据。
英文摘要:
      The?changes?of?fatty?acid?compositions,?basic?indicators,?fat?accompaniments,?trans?fatty?acids?and?benzo?（a）?pyrene?of?crude?cold-pressed?tea?seed?oil,?deacidified?oil,?bleached?oil?and?deodorized?oil?were?systematically?analyzed.?The?results?showed?that?during?refining?of?tea?seed?oil,?the?tetradecanoic?acid?and?arachic?acid?almost?disappeared;?the?contents?of?sterol?and?polyphenols?declined?gradually,?and?the?loss?rates?were?4330%?and?5840%?respectively,?besides,?most?of?tocopherol?and?spinacene?lost?in?deodorization?process;the?benzo?（a）?pyrene?content?decreased?by?8587%,?while?the?contents?of?trans?fatty?acids?during?bleaching?and?deodorization?reached?120%?and?177%?respectively,?which?did?not?exceed?the?EU?and?USA?standards?（5%?and?2%).?The?study?could?provide?theoretical?basis?for?further?quality?improvement,?quality?indicators?formulation?and?products?development?of?tea?seed?oil.
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