不同制油工艺对油茶籽油品质的影响  

The Effect of Different Oil Making Processes on the Quality of Camellia oleifera Seed Oil

作　　者：史景霞 SHI Jingxia(Yihai Kerry Arawana Holdings Co.,Ltd.,Shanghai 200122,China)

机构地区：[1]益海嘉里金龙鱼粮油食品股份有限公司,上海200122

出　　处：《食品安全导刊》2023年第33期149-152,共4页China Food Safety Magazine

摘　　要：为研究不同制油工艺对油茶籽油品质的影响,分别采用热榨法、冷榨法、水酶法及超临界CO_(2)流体萃取法4种制油工艺制备油茶籽油,并对其脂肪酸组成、微量成分、抗氧化能力进行测定与分析。结果表明,不同方法制备的油茶籽油脂肪酸组成接近,其中水酶法制备的油茶籽油中总生育酚、总甾醇含量最高分别为258.83 mg·kg^(-1)、2686.77 mg·kg^(-1),同时水酶法还具有较好的抗氧化能力。本研究为不同工艺制备油茶籽油的品质提供了参考依据。In order to study the effects of different oil production processes on the quality of Camellia oleifera seed oil,four oil production processes were used to prepare Camellia oleifera seed oil,including cold-processed extraction,heating-crushing extraction,aqueous enzyme extraction,and supercritical CO_(2)fluid extraction.The fatty acid composition,trace components,and antioxidant capacity were measured and analyzed.The results showed that the fatty acid composition of Camellia oleifera seed oil prepared by different methods was similar.The total tocopherols and total sterols in Camellia oleifera seed oil prepared by aqueous enzymatic method were 258.83 mg·kg^(-1)and 2686.77 mg·kg^(-1),respectively.At the same time,the aqueous enzymatic method also had good antioxidant ability.This study provides a reference basis for the quality of Camellia oleifera seed oil prepared by different processes.

关 键 词：油茶籽油 脂肪酸 活性成分 抗氧化 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]