制油方式对油茶籽油品质及活性成分的影响  

Quality and active constituent of Camellia seed oil under different extracting technique

作　　者：石晓丽[1,2] 仲山民[1] 姚小华[2] 王亚萍[2] 费学谦[2] 任国平[1,2] 

机构地区：[1]浙江农林大学农业与食品科学学院,浙江临安311300 [2]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《食品工业科技》2014年第20期291-294,共4页Science and Technology of Food Industry

基　　金：农业科技成果转化资金项目(2012GB24320593);浙江省省院合作林业科技项目(2010SY01)

摘　　要：研究了普通螺旋榨、溶剂浸提、包饼液压和快速液压4种制油方式对油茶籽油品质及营养活性物质的影响。结果表明,在4种制油方式中,快速液压榨所得油的酸值与过氧化值最低,普通螺旋榨的最高。快速液压油脂肪酸组成中油酸含量最高,为82.85%;油中的α-生育酚含量最高,为29.8mg/100g,且角鲨烯与β-谷甾醇保存较好。单从油茶籽油品质及活性成分的保持上来看,快速液压是一种较为理想的制油方式。Four extracting technique,which were the ordinary screw press,solvent extraction,bakery hydraulic press and fast hydraulic press,were applied to research the effects of quality and active constituent of camellia seed oil. The results showed that the acid value and peroxide value of oil that extracted by fast hydraulic were lowest, but that in oil which extracted by ordinary screw press were highest. The oleic acid and α-tocopherol of oil which extracted by fast hydraulic were highest with the value of 82.85% and 29.8mg/100g respectively. The squalene and α-sitosterol in the oil extracted by fast hydraulic were better preserved. Viewed from the quality and active constituent points,the fast hydraulic press was a better technique.

关 键 词：油茶籽油 制油方式 品质 活性成分 

分 类 号：TS224.3[轻工技术与工程—粮食、油脂及植物蛋白工程]