| 茶籽油精炼过程中主要理化指标的变化 |
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| 引用本文： | 郭华,何伟,周建平,刘东敏.茶籽油精炼过程中主要理化指标的变化[J].现代食品科技,2009,25(3). |
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| 作者姓名： | 郭华 何伟 周建平 刘东敏 |
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| 作者单位： | 1. 湖南农业大学食品科技学院,湖南,长沙,410128
2. 南昌大学食品科学国家重点实验室,江西,南昌,330047 |
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| 基金项目： | 湖南省科技厅攻关项目 |
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| 摘 要： | 本文对茶籽油在各精炼阶段中主要理化指标的变化情况进行了研究,结果表明,茶籽油经碱炼后酸值和色泽大幅下降,脱色后油中过氧化值下降,脱臭工序中油脂的酸值与色泽变化较大. 气相色谱分析表明,碱炼与冬化两个工序对茶籽油的脂肪酸组成影响比较大,碱炼茶籽油中硬脂酸含量降低,而冬化油中棕榈酸含量下降幅度较大.
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| 关 键 词： | 茶叶籽 过氧化值 色泽 脂肪酸 气相色谱分析 |
Changes in the Main Quality Indices of Tea Seed Oil during Refining Process |
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| GUO Hua,HE Wei,ZHOU Jian-ping,LIU Dong-ming.Changes in the Main Quality Indices of Tea Seed Oil during Refining Process[J].Modern Food Science & Technology,2009,25(3). |
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| Authors: | GUO Hua HE Wei ZHOU Jian-ping LIU Dong-ming |
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| Affiliation: | 1.College of Food Science and Technology;Hunan Agricultural University;Changsha 410128;China;2.State Key Laboratory of Food Science;Nanchang University;Nanchang 330047;China |
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| Abstract: | This paper reported the changes in main physicochemical indices of tea seed oil during refining process.The results showed that acid value and color of tea seed oil decreased obviously after caustic refining,and peroxide value decreased in decoloring process.Obvious changes in the color and acid value were found in deodorization.GC-analysis of the fatty acid components showed that two refining process,caustic refining and defatting,greatly influence the fatty acid components in tea seed oil,which decreased ... |
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| Keywords: | tea seed peroxide value color fatty acid GC determination |
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