食品科学 ›› 2013, Vol. 34 ›› Issue (11): 268-272.doi: 10.7506/spkx1002-6630-201311058

• 营养卫生 • 上一篇    下一篇

制油工艺对油茶籽油营养品质的影响

张智敏,吴苏喜*,刘瑞兴   

  1. 长沙理工大学化学与生物工程学院,湖南 长沙 410114
  • 收稿日期:2012-02-26 修回日期:2013-03-08 出版日期:2013-06-15 发布日期:2013-06-03
  • 通讯作者: 吴苏喜 E-mail:cslgdxzzm@163.com
  • 基金资助:

    湖南省自然科学基金资助项目,湖南省教育厅资助科研项目

Effect of Production Process on Nutritional Quality of Camellia Seed Oil

ZHANG Zhi-min,WU Su-xi*,LIU Rui-xing   

  1. (College of Chemistry and Bio-engineering, Changsha University of Science and Technology, Changsha 410114, China
  • Received:2012-02-26 Revised:2013-03-08 Online:2013-06-15 Published:2013-06-03
  • Contact: WU Su-xi E-mail:cslgdxzzm@163.com

摘要:

从不同制油方法及毛油不同精炼工序的角度分析工艺对油茶籽油营养品质的影响。结果表明:冷榨工艺制得的油茶籽毛油中不饱和脂肪酸成分含量最高为(87.92±0.06)%,其次是水酶法工艺为(87.83±0.05)%;精炼工序对油茶籽油的脂肪酸组成没有显著的影响(P>0.05)。冷榨工艺得到的油茶籽毛油中VE总含量高达(213.70±1.30)mg/kg,水酶法得到的毛油VE达到(204.45±1.24)mg/kg,均显著高于其他工艺(P<0.05)。冷榨工艺毛油中角鲨烯含量高达(113.71±1.20)mg/kg,水酶法毛油角鲨烯含量为(114.37±1.16)mg/kg,均略高于热榨工艺(P>0.05),显著高于其他工艺(P<0.05)。毛油精炼过程中,VE和角鲨烯含量大量损失。碱炼和脱臭工序是影响油茶籽油营养品质的主要环节。

关键词: 油茶籽油, 脂肪酸, 角鲨烯, VE

Abstract:

In this work, the influence of different oil extraction methods and different refining processes on nutritional
quality of camellia seed oil was investigated. The results showed that the crude oil extracted by cold pressing had the
highest content of unsaturated fatty acids (87.92 ± 0.06)% followed by that (87.83 ± 0.05)% from aqueous enzymatic
extraction, AEE. No significant difference was observed in fatty acid composition of refined oils following different
refining processes (P > 0.05). The total content of VE in cold pressed oil was (213.70 ± 1.30) mg/kg while AEE oil
contained (204.45 ± 1.24) mg/kg VE, which were significantly higher than that of the oils extracted by five other methods
including cold pressing (P < 0.05). The contents of squalene in cold pressed and AEE oils were (113.71 ± 1.20) mg/kg and
(114.37 ± 1.16) mg/kg, respectively, which were slightly higher than that of the oil extracted by hot pressing (P > 0.05) but
significantly higher than that of the oil extracted by three other methods (P < 0.05). However, significant losses of VE and
squalene were found during refining. Alkali refining and deodorization process were main steps which affect the nutritional
quality of camellia seed oil.

Key words: camellia seed oil, fatty acids, squalene, VE

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