油茶籽油精炼过程中品质指标的变化规律研究

通过测定从油茶籽油加工厂采集的毛油和脱酸、脱色、脱臭、脱蜡等精炼阶段的油茶籽油样品的理化指标、有益脂质伴随物、脂肪酸组成,并对实验数据进行主成分和相关性分析,探讨精炼过程中油茶籽油品质的变化规律.结果表明,与毛油相比,油茶籽油精炼后除去了油脂中大多数杂质,理化指标明显改善;但油茶籽油中的有益脂质伴随物VE、甾醇、黄酮、...

Study on the Changing Law of the Quality Indexes of Camellia Seed Oil during the Refining Process

Camellia seed oil samples of crude oil, deacidified oil, decolorized oil, deodorized oil and dewaxed oil were collected from the camellia seed oil processing plant and the physicochemical parameters, beneficial lipid concomitants and fatty acid composition of these samples were determined. Moreover, the principal component analysis and correlation analysis of the test data was carried out to explore the changing law of the quality of camellia seed oil during the refining process. The results showed that most impurities in camellia seed oil were removed and the physicochemical parameters were significantly improved. But the beneficial lipid concomitants such as vitamin E, sterols, flavonoids, polyphenols and carotenoids decreased significantly after refining, and the loss rates from crude oil to dewaxed oil were 79.57%, 46.45%, 65.05%, 65.14% and 90.63%, respectively. The fatty acid composition changed little in each process of refining. During the refining process, there was a strong correlation between physicochemical parameters and beneficial lipid concomitants, but little correlation with fatty acid composition. Therefore, in the production process of camellia seed oil, reducing the refining process and improving the technology of deacidification and deodorization play an important role in retaining the beneficial lipid concomitants of camellia seed oil and improving its nutritional function value.