茶油的精制方法研究进展  

A review on refinement of tea seed oil

作　　者：孟维[1] 李湘洲[1] 吴志平[1] 胡伟[1] 薛海鹏[1] 杨海宽[1] 

机构地区：[1]中南林业科技大学材料科学与工程学院,长沙410004

出　　处：《食品科技》2009年第12期196-200,共5页Food Science and Technology

基　　金：国家"十一五"科技支撑重点项目(2009NK3123)

摘　　要：茶油具有"东方橄榄油"之美称,其脂肪酸组成与橄榄油相同,还含有橄榄油所没有的特定生理活性物质如角鲨烯、茶多酚、山茶皂苷等,有丰富的营养价值和应用价值。主要介绍茶油的精制方法、应用及其发展生产意义。Tea seed oil is natural,non-chemical-fertilizer,non-pesticide and healthy edible oil and called as ＂The Eastern olive oil＂. Its composition of aliphatic acid are very similar to those of olive oil. Besides,it has some special bioactive compounds which do not exist in olive oil,such as squalene,tea polyphenols and tea saponin. It is rich in nutritional value and application value. The refinedmethods,application in some realms and its production signification are reviewed in this article.

关 键 词：茶油 精制 应用 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]