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| 不同制油工艺对油茶籽油主要微量成分及氧化稳定性的影响 |
| Effect of different oil preparation processes on the main trace components and oxidative stability of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 鲜榨油茶籽油 氧化稳定性 多酚 植物甾醇 角鲨烯 |
| 英文关键词:oil-tea camellia seed oil fresh-pressed oil-tea camellia seed oil oxidative stability polyphenols phytosterols squalene |
| 基金项目:国家重点研发计划项目（2019YFD1002400） |
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| 中文摘要: |
| 为了考察制油工艺对油茶籽油微量成分和氧化稳定性的影响，对不同工艺（冷榨、热榨、浸出精炼、鲜榨工艺）生产的油茶籽油微量脂肪伴随物，如多酚、维生素E、植物甾醇、角鲨烯、总黄酮含量，以及过氧化值、氧化稳定性进行了测定分析。结果表明：鲜榨油茶籽油的多酚、维生素E、植物甾醇、角鲨烯和总黄酮含量均高于其他3种工艺生产的油茶籽油，鲜榨油茶籽油的过氧化值均低于其他3种工艺生产的油茶籽油，氧化稳定性远高于其他3种工艺生产的油茶籽油。 |
| 英文摘要: |
| The polyphenol content, vitamin E content, phytosterol content, squalene content, total flavonoid content, peroxide value and oxidative stability of oil-tea camellia seed oil produced by different processes (cold pressing, hot pressing, solvent-extraction and refining, fresh pressing) were determined so as to study the effect of oil preparation processes on the trace components and oxidative stability of oil-tea camellia seed oil. The results showed that the contents of polyphenol, vitamin E, phytosterol, squalene and total flavone in fresh-pressed oil-tea camellia seed oil was higher than those of the other three processes,the peroxide value of fresh-pressed oil-tea camellia seed oil was lower than that of the other three processes, and the oxidative stability of fresh-pressed oil-tea camellia seed oil was much higher than that of the other three processes. |
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