油茶鲜果预处理方式对低温压榨油茶籽油品质的影响

为更多地保留活性成分，提高油茶籽油品质，研究了油茶鲜果6种不同预处理方式(剥壳-摊晒、直接摊晒、堆沤-摊晒、剥壳-烘干、直接烘干、堆沤-烘干)对油茶籽主要成分以及低温压榨油茶籽油中3种理化指标(酸值、过氧化值、多环芳烃)和4种微量活性成分(维生素E、维生素K₁、角鲨烯、多酚)的影响。结果表明：油茶鲜果预处理方式对油茶籽主要成分(脂肪、蛋白质、淀粉)影响不大；6种不同预处理方式对低温压榨油茶籽油的理化指标和微量活性成分均有一定的影响，其中剥壳-烘干处理油茶鲜果在油茶籽油的酸值、多环芳烃、维生素E、角鲨烯指标上较其他预处理方式存在一定优势。综上，采用剥壳-烘干对油茶鲜果进行预处理，可在一定程度上提高油茶籽油品质。

Effect of pretreatment methods of fresh Camellia oleifera fruit on the quality of low-temperature pressed oil-tea camellia seed oil

In order to retain more active components and improve the quality of oil-tea camellia seed oil, the effects of six different pretreatment methods of fresh Camellia oleifera fruit(shelling-spreading, direct spreading, retting-spreading, shelling-drying, direct drying, and retting-drying) on the main components of oil-tea camellia seed, as well as three physicochemical indexes (acid value, peroxide value, and polycyclic aromatic hydrocarbons) and four trace active components (vitamin E, vitamin K1, squalene, and polyphenols) of low-temperature pressed oil-tea camellia seed oil were studied. The results showed that the different pretreatment methods had little effects on the main components (fat, protein, starch) of oil-tea camellia seed, and had certain effects on the physicochemical indexes and trace active components of low-temperature pressed oil-tea camellia seed oil. The shelling-drying method had certain advantages over other pretreatment methods in acid value, polycyclic aromatic hydrocarbons, vitamin E, and squalene of oil-tea camellia seed oil. In conclusion, the shelling-drying pretreatment of fresh Camellia oleifera fruit can improve the quality of oil-tea camellia seed oil to a certain extent.