不同加工方式对浙江红花油茶茶油品质的影响

首先分析了山茶属中普通油茶、小果油茶、越南油茶和浙江红花油茶果实主要经济性状。结果表明,4种油茶中,浙江红花油茶的种仁含油率(60.7%)和干籽含油率(37.2%)最高,鲜果含油率仅次于小果油茶。从经济角度考虑,浙江红花油茶最具发展前景。然后以浙江红花油茶为材料,研究了CO2超临界萃取、低温冷榨、溶剂萃取3种不同的加工方式对其油脂提取率、酸价、过氧化值、碘价、色泽、皂化值、透明度、维生素E、油脂氧化稳定性、脂肪酸组成及含量的影响。结果表明,在3种制油方法中,CO2超临界萃取的油脂提取率(92.09%)最高,低温冷榨法(74.1%)显著低于其他2种方法。低温冷榨和溶剂萃取的酸价、过氧化值显著低于CO2超临界萃取法,二者油脂氧化稳定性也显著好于后者。维生素E含量:CO2超临界萃取法>溶剂萃取法>低温冷榨法。

Effects of extraction methods on the quality of oil-tea of Camellia cheklangoleosa Hu

First,the main economic characters of four kinds of camellia plants(Camellia oleifera Abel,Camellia meiocarpa,Camellia vietnamensis Huang ex Hu,Camellia cheklangoleosa Hu)were analyzed.The results show as follows:oil rate of dry seed and oil rate of the kernel yield of Camellia cheklangoleosa Hu are highest(60.7% and 37.2% respectively).The oil rate of fresh fruit of Camellia cheklangoleosa Hu is just less than Camellia meiocarpa.Analyzing from the perspective of Economics,Camellia cheklangoleosa Hu is more hopeful.Then,Camellia cheklangoleosa Hu is used for material.Three process methods(supercritical CO2 extraction,cold pressing,and solvent extraction)were applied to prepare oil-tea camellia seed oil.The physicochemical property and nutritional materials of the oil,such as extraction rate of oil acid value,peroxide value,iodine value,colour value,saponification value,transparency,the content of vitamin E,oxidative stability of oil and fatty acid,were investigated.The results show as follows:for three process methods,extraction rate of oil of supercritical CO2 extraction is highest(92.09%),extraction rate of oil old pressing is 74.1% which is significant less than that of the oil extracted by the other methods.The supercritical CO2 extraction oil has the highest acid value and peroxide value which are significant higher than that of the oil extracted by the other methods.At the same time,the oxidative stability of oil of supercritical CO2 extraction oil is the worst.The contents of vitamin E:supercritical CO2 extracted oil>Solvent Extraction>cold pressing.