加工工艺对山茶籽油理化品质及活性成分的影响

以3种加工工艺(传统压榨、压榨-精制、精炼)制取山茶籽油,对不同工艺山茶籽油的理化品质、脂肪酸组成、感观品质、微量活性成分以及氧化稳定性进行了比较分析。结果表明:3种工艺山茶籽油中,精制油在保留山茶籽油固有风味的同时,其酸值、过氧化值和色泽较压榨油有所改善;精制油总酚、植物甾醇、维生素E含量分别是精炼油的2.37、1.06、1.24倍,但其氧化稳定性不及精炼油。山茶籽油的精制工艺仍需进一步优化。

Effects of process technologies on physicochemical quality and active ingredients of oil-tea camellia seed oil

The oil-tea camellia seed oils were extracted by pressing, press-refining and refining methods. The physicochemical qualities, fatty acid compositions, sensory qualities, active ingredients and oxidative stabilities of oil-tea camellia seed oils extracted by the three methods were compared and analyzed. The results showed that the press-refined oil with natural flavor had better physicochemical quality than the traditional pressed oil on acid value, peroxide value and color. The contents of total phenols, phytosterols and vitamin E in the press-refined oil were 2.37, 1.06 and 1.24 times of that in refined oil respectively, while the refined oil had better oxidative stability. Therefore,the press-refining process of oil-tea camellia seed oil needed to be further optimized.