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| 制油工艺对油茶籽油生物活性成分含量和抗氧化活性的影响 |
| Effect of oil production process on the biologically active ingredients and antioxidant activity of oil-tea camellia seed oil |
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| DOI： |
| 中文关键词: 油茶籽油 鲜榨法 新水法 生物活性成分 DPPH自由基 ABTS自由基 |
| 英文关键词:oil-tea camellia seed oil fresh pressing method new aqueous method biologically active ingredient DPPH free radical ABTS free radical |
| 基金项目:长沙理工大学2020年度“双一流”建设项目（CX2020SS82）；郑州市第三批“智汇郑州*1125聚才计划”创新领军人才项目（郑政2018-45号） |
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| 中文摘要: |
| 为了了解不同制油工艺对油茶籽油生物活性成分含量和抗氧化活性的影响，以油茶果为原料，采取鲜榨法、浸提法、新水法、冷榨法和热榨法5种制油工艺分别制取油茶籽油，研究对比了5种制油工艺的提油率，所制取的油茶籽油的脂肪酸组成、生物活性成分(生育酚、角鲨烯及多酚)含量及其对DPPH自由基和ABTS自由基的清除能力。结果表明，5种制油工艺的提油率均在73%以上，其中浸提法（（96.45±3.02）%）最高，冷榨法（（73.72±2.76）%）最低，鲜榨法（（82.36±224）%）、新水法（（81.91±3.21）%）和热榨法（（80.34±2.09）%）没有显著差异；5种工艺所制取的油茶籽油具有相似的脂肪酸组成；在α-生育酚和总生育酚含量方面，新水法制取的油茶籽油含量最高（α-生育酚含量（263.77±1.58）mg/kg，总生育酚含量（280.55±1.64）mg/kg），鲜榨法、冷榨法和热榨法制取的油茶籽油中总生育酚含量接近，在233~244 mg/kg之间，浸提法制取的油茶籽油中总生育酚含量只有（17.10±0.76）mg/kg；在角鲨烯和多酚含量方面，鲜榨法制取的油茶籽油明显高于其他工艺的，分别为（350.56±7.60）mg/kg和（45.04±4.50）mg/kg，新水法制取的油茶籽油角鲨烯含量最低，为（249.99±3.73）mg/kg，浸提法制取的油茶籽油多酚含量最低，为（706±003）mg/kg ；在清除DPPH 自由基和ABTS自由基方面，鲜榨法制取的油茶籽油的清除能力最强，浸提法的最弱。 |
| 英文摘要: |
| In order to understand the effect of oil production process on the biologically active ingredients and antioxidant activity of oil-tea camellia seed oil, oil-tea camellia seeds were used as raw materials and five oil production processes including fresh pressing method, solvent extraction method, new aqueous method, cold pressing method and hot pressing method were used to prepare oil-tea camellia seed oil. The oil extraction rate, fatty acid composition, biologically active ingredients (tocopherol, squalene and polyphenol) content, and scavenging activities on DPPH and ABTS free radicals of five kinds of oil-tea camellia seed oils were comparatively investigated. The results showed that the oil extraction rates of the five oil production processes were all above 73%, of which the solvent extraction method ((96.45±3.02)%) was the highest, the cold pressing method ((73.72±2.76)%) was the lowest, and the fresh pressing method ((82.36±2.24)%), the new aqueous method ((81.91±3.21)%) and the hot pressing method ((80.34±2.09)%) had no significant difference. The oil-tea camellia seed oil produced by five processes had similar fatty acid composition. In terms of α-tocopherol and total tocopherol contents, the oil-tea camellia seed oil produced by new aqueous method had the highest content (α-tocopherol content (263.77±1.58)mg/kg, total tocopherol content (280.55±1.64)mg/kg), the total tocopherol content of oil-tea camellia seed oil produced by fresh pressing method, cold pressing method, and hot pressing method was close (between 233 mg/kg and 244 mg/kg), while the total tocopherol content of oil-tea camellia seed oil produced by solvent extraction method was only (17.10±0.76)mg/kg. In terms of squalene and polyphenol contents, the oil-tea camellia seed oil produced by fresh pressing method was significantly higher than that by other processes, reaching (350.56±7.60)mg/kg and (45.04±4.50)mg/kg respectively. The squalene content ((249.99±3.73)mg/kg) of oil-tea camellia seed oil produced by new aqueous method was the lowest. The polyphenol content ((7.06±0.03)mg/kg) of oil-tea camellia seed oil produced by solvent extraction method was the lowest. In terms of scavenging DPPH free radical and ABTS free radical, the oil-tea camellia seed oil produced by fresh pressing method had the strongest scavenging ability, and that produced by solvent extraction method had the weakest scavenging ability. |
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