食品科学 ›› 2011, Vol. 32 ›› Issue (21): 71-79.doi: 10.7506/spkx1002-6630-201121016

• 基础研究 • 上一篇    下一篇

大果红花油茶种子油理化特性及热氧化稳定性

张卫国,靳桂敏   

  1. 韶关学院英东食品科学与工程学院
  • 收稿日期:2018-06-20 修回日期:2018-06-20 出版日期:2011-11-15 发布日期:2011-11-11

Physico-chemical Properties and Thermal Oxidative Stability of Seed Oil from Camellia serniserrata Chi.

ZHANG Wei-guo,JIN Gui-min   

  1. (Yingdong College of Food Science and Engineering, Shaoguan University, Shaoguan 512000, China)
  • Received:2018-06-20 Revised:2018-06-20 Online:2011-11-15 Published:2011-11-11

摘要: 研究大果红花油茶种子油的理化特性和热氧化稳定性,其种子的含油量为34.8%,油的碘值82.1g I2/100g、皂化值215.3mg KOH/100g、酸值1.51g FFA/100g、过氧化值2.98、对茴香胺值0.96g-1,232nm和270nm比紫外吸光度(K232nm和K270nm)分别为2.14和0.12;示差扫描量热分析表明油的结晶和溶解曲线各有两个特征峰;金属离子测定表明油中含有较高量的K、Mg、Na、Al金属离子(9.7~26mg/kg),其他金属离子的含量在4.3mg/kg以下;HLPC测定表明油中α-生育酚含量5.6mg/100g,β-生育酚和γ-生育酚含量0.79mg/100g;GC-MS分析表明油酸是油中主要的脂肪酸,含量占总脂肪酸的74.74%,其次为棕榈酸、亚油酸和硬脂酸;并测定种子油的DPPH自由基清除能力。通过分别测定种子油热氧化过程中K232nm、K270nm、过氧化值、对茴香胺值,分析了该种油脂的热氧化稳定性。结果表明:大果红花油茶是一种非常有价值的高营养的特种油料作物。

关键词: 理化特性, 氧化稳定性, 种子油, 大果红花油茶

Abstract: In this paper, we reported the physicochemical characteristics and thermal oxidative stability of Camellia serniserrata Chi. seed oil. The oil content in Camellia serniserrata Chi. seed was 34.8% (wet weight). The extracted oil exhibited iodine value of 82.1 g I2/100 g, saponification value of 215.3 mg KOH/100 g, acidity value of 1.51 g FFA/100 g, peroxide value of 2.98, and p-anisidine value of 0.96 g-1. The K232nm and K270nm were 2.14 and 0.12, respectively. Differential scanning calorimetry analysis revealed that two characteristic peaks were detected in both crystallization and melting curves. Potassium, aluminium, potassium, magnesium and calcium were found at higher levels in the oil, which ranged from 9.7 to 26 mg/kg. The contents of other minerals were below 4.3 mg/kg. α-Tocopherol content in the oil was 5.6 mg/100 g, and the total content of β-tocopherol and γ-tocopherol were 0.79 mg/100 g. Oleic acid (74.74%) was the most predominant fatty acid followed by palmitic acid, linoleic acid and stearic acid and a small amount of other fatty acids. The scavenging activity toward DPPH radicals was also measured. The oil showed good thermal oxidative stability as evaluated based on K232nm, K270nm, POV and p-PAV values (microwave heating and 130 ℃ oven heating). These results suggest that Camellia serniserrata Chi. is a valuable special oilseed crop, providing highly nutritional oil.

Key words: physico-chemical properties, seed oil, Camellia serniserrata Chi., oxidative stability

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