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精炼过程对油茶籽油品质影响的研究 |
Effect of refining process on quality of oil-tea camellia seed oil |
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DOI: |
中文关键词: 油茶籽油 品质 脂肪酸组成 甘油三酯组成 精炼 |
英文关键词:oil-tea camellia seed oil quality fatty acid composition triglyceride composition refining |
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中文摘要: |
研究了精炼过程对油茶籽油品质的影响。结果表明:脱胶脱酸工序中油茶籽油酸值降低;脱色工序中油茶籽油色泽变浅、酸值上升、过氧化值降低;脱臭工序中油茶籽油中甾醇、α-生育酚、角鲨烯含量显著降低,分别降低了321%、166%、400%;冬化工序中因饱和脂肪酸结晶析出而使得油茶籽油碘值、不饱和脂肪酸含量和三油酸甘油酯含量升高;精炼过程中,油茶籽油脂肪酸组成和甘油三酯组成变化不大。 |
英文摘要: |
The influence of refining process on the quality of oil-tea camellia seed oil was researched. The results showed that acid value of oil-tea camllia seed oil reduced in degumming and deacidification process; the color of oil-tea camellia seed oil dodged, the peroxide value lowered and acid value rose during bleaching; in the process of deodorization, the contents of sterol, squalene and α-tocopherol of oil-tea camellia seed oil significantly decreased by 32.1%,166% and 40.0%, respectively; since the saturated fatty acids had been separated by crystallization, the iodine value and contents of unsaturated fatty acids and triolein increased during winterization; the compositions of fatty acid and triglyceride of oil-tea camellia seed oil changed slightly during refining. |
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