制油工艺对油茶籽油品质的影响_李志晓

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收稿日期:2014-07-07;修回日期:2014-12-24基金项目:国家粮食公益性行业科研专项(201313006)作者简介:李志晓(1988),女,在读硕士,主要从事油茶籽油加工过程中品质变化的研究(E-mail )a476438069@163.com 。通信作者:金青哲,教授,博士生导师(E-mail )jqzwuxi @163.com 。

油脂安全

制油工艺对油茶籽油品质的影响

李志晓1,金青哲1,叶小飞2,

黄健花1,刘睿杰1,王兴国1

(1.江南大学食品学院,江苏无锡214122;2.江西春源绿色食品有限公司,江西上饶334700)

摘要:以脱壳油茶籽为原料,对比研究了冷榨法、浸出法、水酶法和热榨法(100、130ħ)4种工艺对油茶籽油酸值、过氧化值、氧化稳定指数、脂肪酸组成、微量营养成分、DPPH 自由基清除能力的影响。结果表明:水酶法制得的油茶籽油酸值(KOH )最低(0.51mg /g ),过氧化值最高(5.89mmol /kg ),氧化稳定指数最低(0.77h );130ħ热榨油茶籽油中多酚、角鲨烯和总甾醇含量最高,

分别为25.5、151.89、3297.26mg /kg ;浸出油茶籽油中β-胡萝卜素和生育酚含量最高,分别为10.33、524.90mg /kg ;水酶法油茶籽油清除DPPH 自由基的能力最低,抗氧化性最差。关键词:制油工艺;油茶籽油;微量营养成分;抗氧化性中图分类号:TS224;TS207

文献标志码:A

文章编号:1003-7969(2015)04-0047-05

Impact of extraction process on quality of oil -tea camellia seed oil

LI Zhixiao 1,JIN Qingzhe 1,YE Xiaofei 2,HUANG Jianhua 1,

LIU Ruijie 1,WANG Xingguo 1

(1.College of Food Science and Technology ,Jiangnan University ,Wuxi 214122,Jiangsu ,China ;

2.Jiangxi Chunyuan Green Food Co.,Ltd.,Shangrao 334700,Jiangxi ,China )

Abstract :With shelled oil -tea camellia seed as raw material ,the effects of four kinds of extraction processes (cold pressing ,solvent extraction ,aqueous enzymatic extraction ,hot pressing at 100ħand 130ħ)on acid value ,peroxide value ,oxidative stability index ,fatty acid composition ,trace nutrients and scavenging activity on DPPH free radical of oil -tea camellia seed oil were comparatively studied.The results showed that the acid value of oil -tea camellia seed oil extracted by aqueous enzymatic extrac-tion process was the lowest (0.51mgKOH /g ),while its peroxide value was the highest (5.89mmol /kg )and its oxidative stability index was the smallest (0.77h );the contents of polyphenols ,squalene and to-tal sterols in oil -tea camellia seed oil extracted by hot pressing (130ħ)process were the highest (25.5,151.89,3297.26mg /kg ,respectively );whereas the contents of β-carotene and tocopherols in oil -tea camellia seed oil extracted by solvent extraction process were the highest (10.33,524.90mg /kg ,respectively );the scavenging activity on DPPH free radical of oil -tea camellia seed oil extracted by aqueous enzymatic extraction process was the lowest ,which exhibited the weakest antioxidant activity.Key words :extraction process ;oil -tea camellia seed oil ;trace nutrient ;antioxidant activity

油茶为山茶科山茶属植物,

与油橄榄、油棕、椰子并称为世界四大木本油料树种,油茶籽油脂肪酸

组成与橄榄油十分类似,素有“东方橄榄油”的美称

[1]

。油茶籽油富含多种生物活性成分,长期食用

可以降低胆固醇、预防心脑血管疾病等。

制取油茶籽油常用的方法主要有压榨法、浸出法

[2]

和水酶法等。压榨法分为热榨法和冷榨法。

冷榨法能更好地保存油中的营养成分及天然风味。尹先益等

[3]

通过微波技术辅助冷榨工艺制取油茶

籽油,提高了油茶籽油的品质,避免过氧化值增高。

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