油茶籽油的水代法提取工艺研究及品质分析  

Aqueous extraction of camellia oleifera seed oil and it’s quality analysis

作　　者：李依娜[1] 钟海雁[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2010年第2期139-142,共4页Food and Machinery

基　　金：湖南省自然科学基金重点项目(编号:09JJ3042);湖南省教育厅重点项目(编号:08A86);国家"十一五"科技支撑项目(编号:2009BADB1B10)

摘　　要：对油茶籽的千粒重、出仁率、含水量和含油率等经济性状进行研究,在此基础上,以出油率为指标,对水代法制取油茶籽油的工艺进行试验。结果表明,水代法提取茶油的最佳工艺条件为水料比5∶1(v∶m)、焙烤温度190℃、焙烤时间20min、提取时间120min。该工艺制备的茶油除水分与挥发物含量外,其他各项指标均符合一级压榨茶油的标准。In this paper, the four economic traits of camellia oleifera seeds, including grain weight, shelling percentage, water content and oil content were investigated. On this basis, aqueous extraction process of camellia seed oil was carried out with the oil extraction rate as indicators. The results showed that the optimum extraction procedure of aqueous extraction was： camellia seed paste was mixed fivefold water（v∶m）, then roasted at 190 ℃ for 20 min, at last incubated in constant water bath for 120 min. The oil indicators extracted under the optimal conditions was consistent with the reqirement in GB 11765 except water and volatile content.

关 键 词：普通油茶籽 水代法 品质分析 出油率 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程]