茶籽油精炼过程中主要理化指标的变化  

Changes in the Main Quality Indices of Tea Seed Oil during Refining Process

作　　者：郭华[1] 何伟[1] 周建平[1] 刘东敏[2] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]南昌大学食品科学国家重点实验室,江西南昌330047

出　　处：《现代食品科技》2009年第3期237-240,共4页Modern Food Science and Technology

基　　金：湖南省科技厅2007攻关项目(2007NK3083)

摘　　要：本文对茶籽油在各精炼阶段中主要理化指标的变化情况进行了研究,结果表明,茶籽油经碱炼后酸值和色泽大幅下降,脱色后油中过氧化值下降,脱臭工序中油脂的酸值与色泽变化较大。气相色谱分析表明,碱炼与冬化两个工序对茶籽油的脂肪酸组成影响比较大,碱炼茶籽油中硬脂酸含量降低,而冬化油中棕榈酸含量下降幅度较大。This paper reported the changes in main physicochemical indices of tea seed oil during refining process. The results showed that acid value and color of tea seed oil decreased obviously after caustic refirfing, and peroxide value decreased in decoloring process. Obvious changes in the color and acid value Were found in deodorization GC-analysis of the fatty acid components showed that two refining process, caustic refining and defatting, greatly influence the fatty acid components in tea seed oil, which decreased the contents of stearic acid and palmitic acid, respectively.

关 键 词：茶叶籽 过氧化值 色泽 脂肪酸 气相色谱分析 

分 类 号：R151[医药卫生—营养与食品卫生学]