海南山茶油理化性质及储存条件研究  

Primary Exploration on Acidification and Antioxidant Properties of Hainan Camellia Oil

作　　者：张雨萌 高秀洁 娄雨婷 陈世艳 闫小凯 Zhang Yu-meng;Gao Xiu-jie;Lou Yu-ting;Chen Shi-yan;Yan Xiao-kai(Biochemistry and molecular biology Laboratory of Hainan Medical University,Hainan Haikou 571199)

机构地区：[1]海南医学院生物化学与分子生物学实验室,海南海口571199

出　　处：《生物化工》2020年第5期89-91,共3页Biological Chemical Engineering

基　　金：海南医学院2018年大学生创新创业项目(校级)(HYCX2018130)。

摘　　要：目的:分析与比较海南山茶油与其他食用油常见指标和储存条件。方法:采用国标检测方法,对不同来源、不同产地山茶油的酸值、碘值、皂化值3个理化指标进行了检测分析,并与常见的食用油进行了比较分析。结果:海南山茶油碘值较低、皂化值较高,更有益于人体健康,且更易储存,但海南山茶油均为初榨山茶油,未经脱酸等步骤而导致酸值较高。结论:研究结果可以使大众更加了解海南山茶油的理化性质和营养价值,指导消费者更好地储存山茶油等食用油,为海南山茶油的推广宣传与未来发展提供数据支持。Objective:To compare and analyze common indexes and storage conditions of Hainan camellia oil and other edible oils.Method:The acid value,iodine value and saponification value of camellia oil with different source and origin and several kinds of common edible oil were tested by using national standard test method.Result:the iodine value and saponification value of camellia oil from Hainan Province were lower than those of camellia oil and other edible oils,which is more beneficial to human health and easier to store.However,Hainan camellia oil is virgin camellia oil and has higher acid value without deacidification and other steps.Conclusion:Researchers can make the public know more about the physical and chemical properties and nutritional value of Hainan camellia oil,guide consumers how to better store camellia oil and other edible oils,and provide data support for the promotion and future development of Hainan camellia oil.

关 键 词：山茶油 花生油 橄榄油 碘值 皂化值 酸值 

分 类 号：TS201.2[轻工技术与工程—食品科学]