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不同压榨方式对油茶籽油品质的影响研究
Effects of different press methods on quality of oil-tea camellia seed oil
  
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中文关键词:  压榨  油茶籽油  感官品质  特征指标  理化指标  营养功能成分  脂肪酸
英文关键词:press  oil-tea camellia seed oil  sensory quality  characteristic index  physicochemical indicator  nutrient functional component  fatty acid
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Author NameAffiliation
WU Xuehui, LONG Ting  
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中文摘要:
      为探讨适宜的油茶籽油提取方法，采用古法压榨、螺旋压榨、液压压榨3种方式制取油茶籽油，对比分析不同压榨方式对油茶籽油感观品质、特征指标、理化指标、营养功能成分以及脂肪酸组成的影响。结果表明：压榨方式能显著影响油茶籽油的感官品质、特征指标、理化指标以及营养功能成分，对脂肪酸组成影响较小。灰色关联度法及主成分分析法综合分析，3种压榨方式以古法压榨所得油茶籽油的感官品质和理化指标最好，营养价值最高。
英文摘要:
      In order to discuss the suitable extraction method of oil-tea camellia seed oil, the oil-tea camellia seed oil was prepared by three methods (ancient press, screw press and hydraulic press). The effects of different press methods on the sensory quality, characteristic index, physicochemical indicators, nutrient functional components and fatty acid composition of oil-tea camellia seed oil were analyzed and compared. The results showed that press method could significantly affect the sensory quality, characteristic index, physicochemical indicators and nutrient functional components of oil-tea camellia seed oil, while it had little effect on fatty acid composition. According to the comprehensive analysis of the grey correlation method and the principal component analysis method, the oil-tea camellia seed oil extracted by ancient method had the best sensory and physicochemical qualities, and the highest nutritional value.
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