油茶籽的微波预处理工艺研究  

Study on microwave pretreatment of camellia oleifera seed

作　　者：吴雪辉[1,2] 龙婷 WU Xue-hui;LONG Ting(College of Food,South China Agricultural University,Guangzhou 510642,Guangdong,China;Center of Camellia Oleifera,Guangdong Province Engineering Technology Research,Guangzhou 510642,Guangdong,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东省油茶工程技术研究中心,广东广州510642

出　　处：《粮食与油脂》2018年第8期15-18,共4页Cereals & Oils

基　　金：林业公益性行业科研专项经费(201504703);广东省现代农业产业技术体系创新团队项目(2016LM2151);广东省科技计划项目(2016A020209006)

摘　　要：采用微波技术对油茶籽进行预处理,探讨微波处理条件对茶油提取率和茶油的酸价、过氧化值、磷脂、类胡萝卜素、甾醇、多酚、黄酮含量的影响。在单因素试验基础上,从提油效果、茶油的理化指标、营养功能指标各选择一个代表性的指标,进行正交试验优化。结果表明,油茶籽水分含量、微波功率密度、微波处理时间对油茶饼的残油率、茶油的理化指标和营养功能成分含量均有一定的影响,微波预处理条件为当原料水分含量11%~13%,微波功率密度3~5 W/g,微波处理时间4~6 min时,出油率高,茶油品质好。Camellia oleifera seed was pretreated by microware.The effects of microwave pretreatment conditions on extraction rate of oil and acid value,peroxide value,phospholipids,carotenoids,sterols,polyphenols and flavonoids in camellia oleifera seed oil were studied.Selected three representative indexes of the extraction rate,physical and chemical indicators and nutritional functional ingredients to design an orthogonal test for the optimization of the microwave pretreatment process on the basis of single factor experiments.The results showed that the moisture content of camellia oleifera seeds,microwave power density and microwave treatment time had a certain impact on rate of residual oil,physical and chemical indexes and content of nutritional function ingredients.The yield and quality of oil were higer and better when the microwave pretreatment conditions were as follows:the moisture content of camellia oleifera seeds was 11%-13%,microwave power density was 3-5 W/g,and microwave treatment time was 4-6 min.

关 键 词：油茶籽 微波 预处理 残油率 磷脂 甾醇 

分 类 号：TS224.2[轻工技术与工程—粮食、油脂及植物蛋白工程]