茶籽油精炼过程中理化指标的变化及精炼条件选择  

Study on physicochemical property changes of tea seed oil during refining process and selecting the refining conditions

作　　者：郭华[1] 周建平[1] 何伟[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：《食品工业科技》2009年第6期221-225,共5页Science and Technology of Food Industry

基　　金：湖南省科技厅2007攻关项目(2007NK3083)

摘　　要：对茶籽油在各精炼阶段中主要理化指标的变化及精炼条件进行了研究，结果表明，脱色工序使油中过氧化值下降，脱臭工序中油脂的酸值与色泽变化较大，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稍有降低，而冬化油中棕榈酸下降幅度较大．茶籽油精炼较佳工艺条件为：碱炼油温30℃，碱液浓度18°B’e，超量碱0.2％，脱色温度100－110℃，活性白土用量2．5％～3．0％，时间25min，脱臭温度180℃，时间1h；冬化温度6～8℃，结晶时间为8h.This paper reported the selected refining conditions of tea seed oil and the main physicochemical property changed during refining process. The results showed that peroxide value decreased in decoloring process.The color and acid value changed during deodorization process. Components of the fatty acid were measured by gas chromatography,and it showed that two refining process,caustic refining and defatting, it had impacts on the fatty acid components in tea seed oil. Stearic acid decreased slightly in content after caustic refining,while palmitic acid content got remarkably decreasing in winterized oil.The optimum conditions for caustic refining were as follws：the temperature at 30℃and the concentrations of 18°B＇e caustic soda and 0.2% extra caustic soda.The optimal condition for bleaching were as follws：the temperature at 100-110℃ for 25 minutes and the dose of bleaching clay 2.5%-3.0% .The deodorization temperature was suitable at 180℃,1 h.Winterizing time requires at least 8h with temperature maintained within 6-8℃ for lipid crystallite forming.

关 键 词：茶叶籽 过氧化值 脂肪酸 气相色谱分析 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]