过滤对压榨油茶籽油抗氧化稳定性的影响研究  

Effect of filtration on the antioxidant stability of pressed Camellia seed oil

作　　者：孙韫理 李志钢[2] 周波[1] SUN Yunli;LI Zhigang;ZHOU Bo(School of Food Science and Engineering,Central South University of Forestry&Technology,Changsha 410004,Hunan,China;Hunan Academy of Forestry,Changsha 410004,Hunan,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]湖南省林业科学院,湖南长沙410004

出　　处：《湖南林业科技》2021年第5期22-27,共6页Hunan Forestry Science & Technology

基　　金：湖南省科技重大专项(2018NK1030-04)。

摘　　要：本文以13组油茶籽毛油为研究对象,通过分析其过滤前后活性成分和抗氧化能力的变化情况,探讨过滤对油茶籽油抗氧化稳定性的影响。结果表明:油茶籽毛油经过滤后,其酚类物质、磷脂、水分等成分在滤饼中富集;毛油的DPPH自由基清除能力、ABTS自由基清除能力和氧化自由基吸收能力(ORAC)分别是过滤毛油的7.69倍、6.16倍和39.87倍;添加不同比例的滤饼可以延长精炼油茶籽油的氧化诱导时间,当添加20%的滤饼时,精炼油茶籽油的氧化诱导时间从3.55 h提高到7.01 h。由此可知,绝大多数酚类物质、磷脂都被保留在滤饼中且大部分以结合态形式存在,滤饼能够减缓油脂氧化,有增加油脂储藏期间品质作用的效果。This paper took 13 groups of Camellia seed crude oil as the research object,which discussed the effect of filtration on the antioxidant stability of Camellia seed oil by analyzing the variation of active components and antioxidant capacity before and after filtration.The results showed that the phenols,phospholipids,water and other components of crude oil of Camellia seed were enriched in the filter cake after filtering.The DPPH radical scavenging capacity,ABTS radical scavenging capacity and oxygen radical absorption capacity(ORAC)of crude oil waS7.69,6.16 and 39.87 times higher than those of filtered crude oil,respectively.Adding different proportion of filter cake could prolong the oxidation induction time of refined Camellia seed oil.The oxidation induction time of refined Camellia seed oil increased from 3.55 h to 7.01 h,when adding 20%filter cake.It could be seen that most phenols and phospholipids were retained in the filter cake,and most of them existed in the form of bound state.The filter cake could slow down the oil oxidation and improve oil quality during storage.

关 键 词：油茶籽油 滤饼 过滤 抗氧化能力 

分 类 号：S794.4[农业科学—林木遗传育种]