脱色对化妆品用冷榨茶油品质的影响  

Effects of Decoloring Technology on Quality of Camellia Oleifera Abel Seed Oil Cold-Pressed for Cosmetic Oil

作　　者：王挥[1] 杨晓雯[2] 龚吉军[2,3,4] 杨迎洁 张娜娜[2] 章颖逸 唐静[2] 

机构地区：[1]国家林业局生物乙醇研究中心,长沙410004 [2]中南林业科技大学食品科学与工程学院,长沙410004 [3]稻谷及副产物深加工国家工程实验室,长沙410004 [4]经济林培育与保护省部共建教育部重点实验室,长沙410004

出　　处：《中国粮油学报》2015年第10期74-77,89,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省科技计划(2012NK3106);地方高校国家级大学生创新创业训练计划(201310538010);湖南省大学生研究性学习和创新性实验计划(2013-160);中南林业科技大学大学生研究性学习和创新性实验计划(2013-29);中南林业科技大学"十二五"专业综合改革试点项目(2013-6)

摘　　要：为了探明脱色对冷榨茶油品质的影响,以冷榨(≤65℃)毛茶油为原料,采用竹炭/活性白土复合脱色剂脱色,测定脱色前后茶油的理化指标、主要生物活性成分、脂肪酸组成与含量、感官品质以及流变学性能。本研究采用的脱色工艺能使冷榨茶油达到无色状态(Y0R0),经脱色后,其酸价和过氧化值分别降至0.05 mg·g-1和0.52 mmol·kg-1,处于非常低的水平;除类胡萝卜素以外,脱色对茶油中的生物活性成分均无明显影响;脱色后,冷榨茶油的风味值仅为0.3分,接近无味状态;而且,脱色也未改变冷榨茶油的脂肪酸组成与含量;此外,脱色对茶油的流变学性能亦无明显影响。脱色处理不仅能使冷榨茶油满足化妆品用油无色、无味的要求,且不会破坏茶油中的生物活性成分,还能提高其保存性能,并对冷榨茶油的其他重要品质特性无负面影响。The paper was aimed to investigate the effect of decolorization on Camellia oleifera Abel seed oil quali- ty （COASO） cold - pressed. Crude COASO prepared under low temperature （≤65 ℃ ） had been taken as the material and bamboo charcoaL/activated clay as compound decolorant; the mainly important indexes including physicochemical index, main bioactive components in COASO, fatty acid composition ＆ content, sensory quality and rheological properties were measured before and after the decolorization process. Decolorization technology was used in the study could produce a colorless state （YOR0） to realize COASO cold -pressed. After decolorization, the acid value and peroxide value of COASO were reduced to a extremely low level, i.e. 0.05 mg/g ^- 1 and 0.52 mmol/kg ^- 1 respectively ; except carotenoid, bioactive components in COASO have not been significantly affected during the process of decolorization; for the flavor of COASO, its average score was only 0.3 points, in a state of almost tasteless after decolorization; in addition, the decolorization process did not change the fatty acid composition and the content of COASO ; furthermore, no obvious influence on the rheological properties was observed. The result indicated that the decolorization treatment could not only make the COASO cold - pressed realize the demand of colorless and tasteless of cosmetic oil, without damage on bioactive components in COASO, but also could improve its property of preservation, with no adverse effects shown on other important quality characteristics.

关 键 词：脱色 冷榨 茶油 无色化妆品用油 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]