油茶籽预热处理方法对茶油品质的影响研究  

Effects of Preheating Methods of Camellia Seed on Camellia Oil Quality

作　　者：龙婷[1] 吴雪辉[1] 容欧[1] 杨柳[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《中国粮油学报》2017年第7期79-83,共5页Journal of the Chinese Cereals and Oils Association

基　　金：林业公益性行业科研专项经费(201504703);广东省科技计划项目(2016A020209006)

摘　　要：为了探讨适宜的油茶籽预处理工艺,采用微波、焙炒、烘烤和湿蒸不同方法处理油茶籽,测定油茶籽的出油率和茶油的品质,并采用模糊数学评价法、灰色关联度法及主成分分析法进行综合评价。结果表明,4种预热处理方法能显著提高油茶籽的出油率,茶油的感官品质和茶油中黄酮、多酚、植物甾醇等营养功能成分的含量,对茶油的脂肪酸组成影响不大,茶油的酸价和过氧化值略有升高,但仍符合压榨一级油茶籽油国标。4种预热处理的效果以微波最好,焙炒、烘烤,湿蒸的作用相对较小。In order to explore the suitable pretreatment process of camellia seed, four different preheating meth- ods including microwave, roasting, baking and steaming were used to determine the yield efficiency of seeds and the quality of camellia oil. Fuzzy mathematical evaluation method, gray correlation method and principal component anal- ysis were used to make a comprehensive evaluation. The results showed that the four methods could significantly im- prove the yield efficiency of seed and the sensory quality of camellia oil. The content of nutrition functional ents in oil such as flavone, polyphenol, sterol and so on also increased. There was little effect on fatty acid composi- tion of oil. Acid value and peroxide value increased slightly, but still conform to the requirements of the national first -degree standard. In general, microwave had the best effect, and the effects of roasting, baking and steaming are relatively small.

关 键 词：油茶籽预热处理茶油 感官品质理化指标 营养功能成分脂肪酸组成 综合评价 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]