冷榨油茶籽油的脂肪酸组成及氧化稳定性研究  

Fatty acid composition and oxidation stability of cold-pressed oil-tea camellia seed oil

作　　者：孙玉洁[1] 祝华明 陈中海[1] 黄立超 沈建福[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310058 [2]衢州市质量技术监督检测中心,浙江衢州324000 [3]浙江老树根油茶开发股份有限公司,浙江衢州324000

出　　处：《中国油脂》2015年第8期42-45,共4页China Oils and Fats

基　　金：浙江省重大科技专项(2012C12005-4)

摘　　要：以普通油茶果为原料,去壳后通过冷榨机机械压榨,得到冷榨油茶籽油,采用气相色谱法分析其脂肪酸组成,采用Rancimat法分析其氧化稳定性。研究结果表明:冷榨油茶籽油中不饱和脂肪酸含量为84.99%,其中油酸72.48%,亚油酸6.97%,α-亚麻酸2.22%;诱导期的对数与温度之间呈线性相关;在抗氧化剂添加量相等的情况下,TBHQ的抗氧化效果最好,其次是迷迭香提取物和茶多酚;使用100 mg/kg TBHQ+200 mg/kg迷迭香提取物作为冷榨油茶籽油的抗氧化剂,可使冷榨油茶籽油在120℃的诱导期延长1.88倍,抗氧化效果显著。Cold- pressed oil -tea camellia seed oil was extracted from Camellia oleifera Abel. by me- chanical pressing after peeling. The fatty acid composition and the oxidation stability of oil - tea camellia seed oil were determined by GC and Rancimat methods. The results showed that the unsaturated fatty acids in cold -pressed oil -tea camellia seed oil was 84.99% , mainly containing oleic acid （72.48%） , linoleic acid （6.97%） and α -linolenic acid （2.22%）. There was a linear relationship between log- arithm of induction period and temperature. In the case of adding equal dosage of antioxidant, the best antioxidant was TBHQ, followed by rosemary extract and tea polyphenol. When 100 mg/kg TBHQ and 200 mg/kg rosemary extract were added, the induction period of oil- tea camellia seed oil at 120℃ could extend 1.88 times compared with no antioxidant added at the same temperature, displaying a prom- inent antioxidative performance.

关 键 词：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]