蒸汽爆破预处理对油茶籽水代法提油品质的影响

利用蒸汽爆破对油茶籽进行处理，探究不同蒸汽爆破压力、维压时间对油茶籽油提油率、油品理化性质、活性物质含量变化的影响，并分析影响其品质变化的内部因素。结果表明：当蒸汽爆破压力在0～1.6 MPa时，油茶籽油提油率随着压力的升高而增加，超过1.6 MPa时，提油率下降；当维压时间为30 s时，提油效果优于其他处理时间；因此蒸汽爆破处理最佳条件为1.6 MPa处理30 s。蒸汽爆破处理可以降低油茶籽油的酸价、过氧化值，提高油茶籽油的碘值、多酚质量浓度和角鲨烯、VE含量。经汽爆处理的油茶籽表面变得粗糙，结构遭到破坏，进而有利于油茶籽油和活性物质的释放。蒸汽爆破处理加速了油茶籽油美拉德反应的发生。因此，蒸汽爆破预处理有利于油茶籽油的提取和活性物质的释放。

Effect of Steam Explosion Pretreatment on Quality of Tea Seed (Camellia oleifera Abel.) Oil Obtained by Aqueous Extraction

Steam explosion pretreatment was employed for Camellia oleifera seeds, and the effects of different steam pressure levels and holding time on the yield, physicochemical properties, bioactive substance contents of tea seed oil were explored, as well as the internal factors that affect the change in tea oil quality. The results showed that the oil yield increased with steam pressure up to 1.6 MPa and then decreased. The maximum extraction efficiency was obtained when the pressure holding time was 30 s. Therefore, 1.6 MPa and pressure holding time of 30 s could be considered as the optimal steam explosion conditions for tea seeds. Steam explosion pretreatment reduced the acid, peroxide value of tea seed oil, and increased iodine value and the contents of polyphenols, squalene and vitamin E. Scanning electron microscopy revealed that steam explosion pretreatment made the surface of tea seeds rougher and destroyed the cell structure, thereby promoting the release of oil and bioactive substances. In addition, steam explosion accelerated the Maillard reaction of tea seed oil. Therefore, steam explosion could be an effective method for the extraction of tea seed oil and the release of bioactive substances.