茶叶籽油理化性质分析及抗氧化剂的筛选  

Analysis of physicochemical properties of tea seed oil and selection of antioxidants

作　　者：徐晓燕[1] 杨俊[1] 黄焱琴 唐迪[1] 何任红[1] 

机构地区：[1]江苏农林职业技术学院茶和食品学院,江苏句容212400

出　　处：《中国油脂》2017年第11期38-41,共4页China Oils and Fats

基　　金：江苏农林职业技术学院科技项目(2015kj017)

摘　　要：分析了茶叶籽油的理化性质、脂肪酸组成及天然抗氧化剂对茶叶籽油氧化稳定性的影响,筛选最佳的抗氧化剂。结果表明:茶叶籽油的酸值(KOH)为0.216 1 mg/g,过氧化值为0.266 4mmol/kg,色泽为Y0.5 R0(25.4 mm罗维朋比色槽),外观透明、澄清,无异味;茶叶籽油的脂肪酸主要由油酸(63.580%)、亚油酸(26.460%)和棕榈酸(8.697%)组成,其中不饱和脂肪酸含量高达90%以上,茶叶籽油适合用作化妆品基础油;采用Schaal烘箱法,以BHT为阳性对照,当添加量均为0.02%时,天然抗氧化剂在茶叶籽油中抗氧化效果强弱顺序为:迷迭香萃取物>茶多酚≈BHT>VC棕榈酯>辅酶Q>空白≈VE;迷迭香萃取物添加量为0.02%,茶叶籽油的抗氧化能力最强,且0.01%的柠檬酸对0.02%迷迭香萃取物在茶叶籽油抗氧化后期有一定的增效作用。The physicochemical properties and fatty acid composition of tea seed oil were analyzed, and the effects of natural antioxidants on oxidative stability of tea seed oil were studied to select the optimal antioxidant. The results showed that the acid value, peroxide value and color were 0. 216 1 mgKOH/g, 0. 266 4 mmol/kg and Y0.5 R0（25.4 mm groove） respectively. The tea seed oil was clear, transparent and had no peculiar smell. The fatty acids of tea seed oil were mainly composed of oleic acid （63.580%）, linoleic acid（26. 460% ） and palmitic acid（8. 697% ）, and the content of unsaturated fatlowed by tea polyphenols and BHT, Vc palmitate, coenzyme Q, blank control and VE. When dosage of rosemary extract was 0.02%, tea seed oil had the strongest antioxidation capacity and citric acid of 0. 01% had a certain synergism to the rosemary extract of 0.02% at later antioxidation period of tea seed oil.

关 键 词：茶叶籽油 理化性质 天然抗氧化剂 化妆品基础油 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]