不同种类油茶籽油的品质分析与比较  

Quality analysis and comparisons of different kinds of Camellia oleifera seed oil

作　　者：仲山民[1] 杨凯[1] 王超[1] 常银子[1] 郑剑[1] 姚小华[2] 费学谦[2] 许伟[1] 张飞飞[1] 

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：《经济林研究》2015年第2期26-33,共8页Non-wood Forest Research

基　　金：浙江省重点科技创新团队项目(2011R50030);浙江省重大科技专项计划项目(2012C12005-1)

摘　　要：为了了解不同加工工艺、不同贮藏时间对油茶籽油品质的影响，进而为日后生产上合理选择与控制加工工艺、消费时有效选择与使用油茶籽油提供理论与技术方面的依据，以3种油茶籽油——压榨毛油、浸出毛油、精炼成品油为原料，对其主要理化指标、脂肪酸组成与含量以及不同年份的变化情况进行了分析与比较。结果表明：这3种油在酸价、碘值、皂化值、过氧化值之间均存在极显著差异，在折光指数之间存在着显著差异。这3种油的脂肪酸组成及相对含量基本一致，均以油酸为主，含量都在74％以上；其次是棕榈酸，含量在13％～14％之间；再者就是亚油酸，含量约在7％～9％之间。三者的不饱和脂肪酸含量均超过84％，其中精炼成品油最高，压榨毛油次之，浸出毛油最低；单不饱和脂肪酸含量以压榨毛油最高，达76．967％，其次是精炼成品油，含76．646％，浸出毛油最低，为75．066％；多不饱和脂肪酸含量以浸出毛油最高，达9．300％，其次是精炼成品油，含8．000％，最低的是压榨毛油，为7．433％。不同年份生产的油茶籽压榨毛油，在脂肪酸相对含量上会发生一定的变化，从而对油的品质与贮藏稳定性产生一定的影响。In order to understand the effects of different processing and different storage time on quality of Camellia oleifera seed oil, and to provide a theoretical and technological basis for rational selection and controlling processing in production and available selection and using C. oleifera seed oil in consuming. Three different kinds of C. oleifera seed oil were taken as raw materials, including pressed crude oil, extracted crude oil and refined oil. The main physicochemical indexes, composition and contents of fatty acids as well as changes in different years were analyzed and compared. The results showed that there were very significant differences between acid value, iodine value, saponification value and peroxide value in the three kinds of oils, and the differences in refractive indexes were significant. Composition and relative contents of the fatty acids in the three kinds of oils were almost the same, and oleic acid occupied the most of the percentage （over 74%）. Followed by palmitic acid （13%-14%）, and then was the linoleic acid （about 7%-9%）. All unsaturated fatty acid contents in the three kinds of oils were more than 84%, and it in the refined oil was the highest, followed by the pressed crude oil, and that in the extracted crude oil content was the lowest. Monounsaturated fatty acid content in the pressed crude oil was the highest, up to 76.967%, followed by the refined oil （76.646%）, and that in the extracted crude oil was the lowest （75.066%）. Polyunsaturated fatty acid content in the extracted crude oil was the highest, up to 9.300%, followed by the refined oil （8.000%）, and that in the pressed crude oil was the lowest （7.433%）.The pressed crude oil of C. oleifera seed produced in different years, had some changes in the relative content of fatty acid, and thus oil quality and stability in storage were affected.

关 键 词：油茶籽油 种类 理化指标 脂肪酸 分析比较 

分 类 号：S601[农业科学—园艺学] S794.4