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| 冷榨油茶籽油的脂肪酸组成及氧化稳定性研究 |
| Fatty acid composition and oxidation stability of cold-pressed oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 冷榨 油茶籽油 脂肪酸 氧化稳定性 |
| 英文关键词:cold pressing oil-tea camellia seed oil fatty acid oxidation stability |
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| 中文摘要: |
| 以普通油茶果为原料，去壳后通过冷榨机机械压榨，得到冷榨油茶籽油，采用气相色谱法分析其脂肪酸组成，采用Rancimat法分析其氧化稳定性。研究结果表明：冷榨油茶籽油中不饱和脂肪酸含量为84.99%，其中油酸72.48%，亚油酸6.97%，α-亚麻酸2.22%；诱导期的对数与温度之间呈线性相关；在抗氧化剂添加量相等的情况下，TBHQ的抗氧化效果最好，其次是迷迭香提取物和茶多酚；使用100 mg/kg TBHQ + 200 mg/kg迷迭香提取物作为冷榨油茶籽油的抗氧化剂，可使冷榨油茶籽油在120℃的诱导期延长1.88倍，抗氧化效果显著。 |
| 英文摘要: |
| Cold-pressed oil-tea camellia seed oil was extracted from Camellia oleifera Abel. by mechanical pressing after peeling. The fatty acid composition and the oxidation stability of oil-tea camellia seed oil were determined by GC and Rancimat methods. The results showed that the unsaturated fatty acids in cold-pressed oil-tea camellia seed oil was 84.99%, mainly containing oleic acid （72.48%）, linoleic acid （6.97%） and α-linolenic acid （2.22%）. There was a linear relationship between logarithm of induction period and temperature. In the case of adding equal dosage of antioxidant, the best antioxidant was TBHQ, followed by rosemary extract and tea polyphenol. When 100 mg/kg TBHQ and 200 mg/kg rosemary extract were added, the induction period of oil-tea camellia seed oil at 120℃ could extend 1.88 times compared with no antioxidant added at the same temperature, displaying a prominent antioxidative performance. |
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