不同加热条件对油茶籽油品质影响的研究

以油茶籽油为原料，研究不同加热处理对油脂的脂肪酸、生育酚、角鲨烯含量的影响。结果表明：油茶籽油中油酸含量随温度的升高及加热时间的延长而增加；不饱和脂肪酸含量总体随加热时间的延长呈上升趋势，饱和脂肪酸含量随加热时间的延长呈下降趋势。高温或长时间加热均导致角鲨烯和生育酚含量的损失。加热后油茶籽油总生育酚平均含量为43.68 mg/kg,较未加热(88.96 mg/kg)降低了50.90%;加热后角鲨烯平均含量为64.15 mg/kg,较未加热(67.06 mg/kg)降低了4.34%。

Effects of different heating conditions on the quality of Camellia oleifera seed oil

The effects of different heating treatments on the contents of fatty acids, tocopherols and squalene in Camellia oleifera seed oil were studied. The results showed that the content of oleic acid in Camellia oleifera seed oil increased with the increase of temperature and heating time. The content of unsaturated fatty acid increased with the extension of heating time, and the content of saturated fatty acid decreased with the extension of heating time. High temperature or long-time heating resulted in the loss of squalene and tocopherol. The average content of total tocopherol in Camellia oleifera seed oil after heating was 43.68 mg/kg, which was 50.90% lower than that without heating (88.96 mg/kg). The average content of squalene after heating was 64.15 mg/kg, which was 4.34% lower than that without heating (67.06 mg/kg).