制油工艺对油茶籽油质量安全的影响分析

对6种制油工艺所得的普通油茶籽油进行了质量安全指标及活性成分的检测。结果表明,制油工艺对油茶籽油的品质和活性成分有明显的影响:油茶籽剥壳后液压榨所得油茶籽油的品质最好,其油的酸值和过氧化值最低,分别为2 mgKOH/g和0.01 g/100 g,且油色较浅,色值R 3.0,Y 33.9,脂肪酸中油酸含量最高;从活性成分来看,油茶籽全籽液压所得的油茶籽油中α-生育酚含量和角鲨烯含量均为最高,为17.8mg/100 g,油茶籽剥壳后液压所得油茶籽油中β-谷甾醇含量最高;压榨方式所得的油茶籽油苯并(a)芘超标的风险很小,是一种较为安全的制油方式;与螺旋榨相比,液压榨温度较低,较好保持了油茶籽油中固有的成分,保留了原有的生物活性物质。

Effects of Oil Extracting Technique on Quality and Safety of Oil-tea Camellia Seed Oil

The quality and safety of indicators and active ingredients of six oil extracting technique of camellia oil are determined.The results show that:The oil quality of camellia seeds by hydraulic pressured after shelled are best.The acid value and peroxide value of the oil are lowest,for 2 mgKOH/g and 0.01 g/100 g separately.And the color is lighter,R 3.0,Y 33.9,and the oleic acid content is highest;Viewed from the active ingredient,the α-tocopherol and squalene content in which the whole seed by hydraulic received are the highest for 17.8 mg/100 g,β-income sitosterol in which hydraulic pressured after shelling is the highest;Relatively,queezing is a secure way by which the risk of benzo(α) pyrene exceeded the national standard is very small;Compared with the spiral squeeze,hydraulic temperature is lower,and it can maintain the natural ingredients of camellia oil,retaining the original biologically active substances.