微波和红外处理对油茶仁油组成和稳定性影响规律

通过微波和红外两种方式加热油茶籽,研究了油茶仁的水分、含油率以及压榨油茶仁油的水分、氧化稳定时间、分子质量组成、液质成分等的变化规律.研究结果表明,微波和红外加热均可有效去除油茶仁和油茶仁油中的水分,相比油茶仁随加热强度增大水分降低的规律,油茶仁油中水分在加热后期有略微上升.不同功率微波处理油茶籽后,油茶仁油的氧化稳定...

Effects of heat treatment on composition and oxidation stability of camellia oil

In this paper, the camellia oleifera seeds were treated by microwave and infrared. The changes of mositure, oil content of kernels, and the moisture, oxidation induction time, molecular weight composition and liquid composition of the oil was studied. The results show that the moisture of the camellia oleifera kernel and the camellia oleifera kernel oil were effectively reduced by microwave and infrared. While the moisture in the oil decreases with the increase of heating intensity, the moisture in the oil regain in the later stage of heating. The oxidation induction time of the oil after microwave treatment increased with heating time. The oxidation induction time of the oil after infrared treatment of camellia seed with different temperature showed different change rules, but the oxidation stability time of oil was positively correlated with infrared heating temperature after heating for a certain time, and the correlation coefficient was 0.7761. The molecular weight of the oil increases with different heating methods. After heating treatments, the molecular dispersion coefficient of camellia oleifera kernel oil is between 1.05-1.06, which becomes narrower with the extension of heating time, but the molecular weight distribution becomes more dispersed after a certain time of high power or high temperature treatment. In negative mode, azelaicacid, subericacid, 15, 16-DiHODE, corchorifatty acid F, gingerol, and oleicacid was detected with higher contents in the oil. In positive mode, the main components detected in the oil were palmitoleic acid, oleamide, ricinoleic acid, and palmitic amide. The results of this study provide a theoretical basis for the mechanism of improving oil oxidation stability by heat treatment of camellia oleifera seeds, and basic data for the physicochemical properties of camellia oleifera seeds.