低温连续相变萃取茶油及其贮藏稳定性研究  

Extraction and storage stability of camellia oil by continuous phase transition process under low temperature

作　　者：陈遂 黄景晟 张帅[2] 管晓盛[3] 曹庸[3] 

机构地区：[1]广州质量监督检测研究院,广州511447 [2]肇庆学院化学化工学院,肇庆526061 [3]华南农业大学食品学院,广州510642

出　　处：《食品科技》2017年第6期188-192,共5页Food Science and Technology

基　　金：广东省科技计划项目(2013B051000071)

摘　　要：采用低温连续相变工艺萃取茶油,茶油得率为25.19%,提取率为97.62%,萃取后茶粕的含油率仅为0.63%。当油茶籽水分含量控制在3.8%以下时,茶油得率可维持在25.5%以上。茶油贮藏稳定性研究结果表明,玻璃瓶贮藏、避光贮藏和冷藏(4℃)均可在不同程度上减缓贮藏期间茶油酸值和过氧化值的上升,延缓茶油酸败。其中,冷藏可明显降低茶油的酸败速度;而光照对茶油贮藏稳定性的影响较小,与避光贮藏相比无明显区别。另外,比较不同提取工艺的茶油的贮藏稳定性,发现压榨工艺的茶油酸败程度最为严重,而低温连续相变茶油品质维持的最好。Camellia oil was extracted by continuous phase transition extraction under low temperature. The yield and extraction rate of the oil were 25.19% and 97.62% respectively, and the oil content of tea seed cake was only 0.63%. The yield of oil extracted by continuous phase transition extraction under low temperature was kept above 25.5% if the water content of camellia seed maintains 3.8% below. The results of storage stability research of camellia oil showed that glass storage, light avoiding storage and cold storage（4 ℃） were all able to slow down the increasing of acid value and peroxide value of camellia oil on different levels. Cold storage could be lower the speed of rancidity obviously. The effect of light on storage stability of camellia oil was little and there was no obvious differences comparing with light avoiding storage. In addition, storage stability of camellia oils extracted using different technologies was compared. The results showed that the rancidity of camellia oil from pressure technology was most serious and the quality of camellia oil from continuous phase transition extraction under low temperature was maintained the best.

关 键 词：茶油 低温连续相变萃取 贮藏 酸值 过氧化值 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]