在油茶籽油国家标准中增设脂质伴随物营养声称指标的可行性研究  

Feasibility study on developing nutrient claim of lipid concomitants in national standard of oil-tea camellia seed oil

作　　者：王铮 曹清明[1,2] 裴小芳 谭玉珩 黄催荣 周文化[1,2,3] WANG Zheng;CAO Qing-ming;PEI Xiao-fang;TAN Yu-heng;HUANG Cui-rong;ZHOU Wen-hua(Faculty of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hunan 410004,China;Hunan Key Laboratory of Processed Food for Special Medical Purpose,Central South University of Forestry and Technology,Changsha,Hunan 410004,China;Hunan Mikiyio Grain,Oil and Food Co.,Ltd.,Changsha,Hunan 410007,China)

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]中南林业科技大学特医食品加工湖南省重点试验室,湖南长沙410004 [3]湖南美津园粮油食品有限公司,湖南长沙410007

出　　处：《食品与机械》2021年第9期8-14,22,共8页Food and Machinery

基　　金：湖南省重点研发计划(编号:2020NK2020);长沙市自然科学基金资助项目(编号:kq2014150);湖南省创新平台与人才计划(编号:2017TP1021);湖南省创新型省份建设专项(编号:2019TP2011);长沙市科技计划(编号:KC17040007);长沙市重大专项(编号:kh1802010,kq1703036)。

摘　　要：综述了油茶籽油中脂质伴随物含量尤其是加工过程中含量变化的现有研究成果,分析了现行茶籽油各类产品标准中脂质伴随物含量的指标,提出了在茶籽油国家标准中增设统一的脂质伴随物营养声称指标的可行性建议。This paper summarizes the existing research results on the content of lipid concomitants in oil-tea camellia seed oil,especially the content change during processing.It was proposed to develop uniform nutrient claims on lipid concomitants in the oil-tea camellia seed oil based on the analysis of content data of lipid concomitants in current standards for various product of oil-tea camellia seed oil.

关 键 词：茶籽油 产品标准 脂质伴随物 制油工艺 精炼 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]