7种低温冷榨油茶籽油的理化性质及氧化稳定性分析  

Physicochemical property and oxidative stability of seven kinds of cold pressed oil-tea camellia seed oil

作　　者：陈中海[1] 肖仁显[1] 沈建福[1] 陈秋平[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310012

出　　处：《中国油脂》2012年第8期34-38,共5页China Oils and Fats

基　　金：国家自然科学基金(30872056);浙江省自然科学基金(Y305239)

摘　　要：分析了普通油茶、小果油茶、攸县油茶、越南油茶、博白大果油茶、浙江红花油茶、大果红花油茶7种山茶属植物果实主要经济性状,及其低温冷榨油主要理化性质、氧化稳定性、脂肪酸组成及相对含量。结果表明:7种山茶属植物鲜果含油率差异较大,其中小果油茶含油率最高,普通油茶和浙江红花油茶次之;7种山茶属植物冷榨油所含脂肪酸组成基本相同,以不饱和脂肪酸为主,其相对含量以小果油茶最高;低温冷榨得到的油茶籽油酸值和过氧化值较低,色泽浅,品质较好;7种山茶属植物冷榨油的氧化稳定性存在较大的差异,120℃时氧化稳定性以浙江红花油茶最好,利用Rancimat法预测冷榨油20℃的货架寿命顺序与其氧化稳定性顺序较为接近,但也存在误差。冷榨法适宜于油茶籽油的提取。The main economic characters of Camellia oleifera Abel, Camellia meiocarpa, Camellia yuh- sienensis Hu, Camellia gigantocarapa Hu, Camellia semiserrata Chi, Camellia cheklangoleosa Hu , Ca- mellia vietnamensis Huang ex Hu were analyzed. The physicochemical property, oxidative stability, fatty acid composition and relative contents of oil - tea camellia seed oil prepared by cold pressing were investi- gated. The results showed that the oil content of seven kinds of oil - tea camellia seed were different obvi- ously, the oil content of Camellia meiocarpa was the highest, and followed by Camellia cheklangoleosa Hu and Camellia oleifera Abel. The fatty acid composition of the seven cold pressed oils were similar, mainly composed of unsaturated fatty acid and the unsaturated fatty acid content of seed oil from Camellia meio- carpa was the highest. The acid value and peroxide value of the cold pressed oils were low, and the color was light, and the quality was better. The oxidative stability of the seven oil - tea camellia seed oils ob- tained by cold pressing was different, Camellia cheklangoleosa Hu was best at 120℃, the order of shelf life of the cold pressed oils at 20 ~C predicted by Rancimat method was near to the order of oxidative sta- bility, but there was an error. Cold pressing was suitable for oil -tea camellia seed oil extraction.

关 键 词：低温冷榨 油茶籽油 脂肪酸 氧化稳定性 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]