焙烤条件对超临界CO_2萃取油茶籽油品质的影响  

Effect of roasting conditions on quality of oil-tea camellia seed oil extracted by supercritical CO_2

作　　者：许嘉仰[1] 钟海雁[1,2] 刘宁露[1] 龙奇志[1] 李忠海[1,2] 

机构地区：[1]中南林业科技大学,长沙410004 [2]湖南省粮油深加工及品质控制重点实验室,长沙410004

出　　处：《中国油脂》2010年第6期13-15,共3页China Oils and Fats

基　　金：湖南省自然科学基金重点项目(09JJ3042);湖南省教育厅重点项目(08A86);国家自然科学基金项目(30571521);国家"十一五"科技支撑项目(2009BADB1B10)联合资助

摘　　要：以普通油茶籽和浙江红花油茶籽为试材,探讨了焙烤条件对超临界CO2萃取油茶籽油品质的影响。研究结果表明:当焙烤温度为150～210℃,焙烤时间为5～20 min时,超临界CO2萃取(45℃,25 MPa)油茶籽油随温度和时间的增加其色泽逐渐加深,从嫩黄色转变为铜红色,气味从青草味转变为烤花生味和芝麻糊味;随着焙烤温度和时间的增加,油茶籽油过氧化值呈降低趋势,酸值则随不同品种的油茶籽而不同,但二者的值均较低;焙烤时间对油茶籽油水分及挥发物含量的影响比较明显。综合各指标,较适合的焙烤条件为170℃焙烤10～15 min。Effect of roasting conditions on the quality of oils extracted from Camellia oleifera and C.chekiangoleosa seeds（Zhejiang）with supercritical CO2 was investigated.The results showed that the colour of oils changed from pale yellow to brick red,and the odor changed from green to nutty note when the roasting temperature and time increased from 150℃ to 210℃,5 min to 20 min,respectively.The peroxide value decreased with the increase of roasting time and temperature,but the change of acid value was related to the variety of oil-tea camellia seed;the water and volatile content of oil was notably affected by roasting time.Combined with the consideration of sensory,quality and oil yield,the suitable roasting conditions should be 170℃ and 10-15 min.

关 键 词：油茶籽油 焙烤 品质 超临界CO2 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]