不同环境因子下茶籽油在储藏过程中的品质变化  

Quality Changes of Tea Seed Oil during Storage under Different Environmental Factors

作　　者：魏林 李涛 李慧 WEI Lin;LI Tao;LI Hui(Department of Grain,Oil and Food Engineering,Guizhou Vocational College of Foodstuff Engineering,Guiyang 551403,Guizhou,China)

机构地区：[1]贵州食品工程职业学院粮油食品工程系,贵州贵阳551403

出　　处：《食品研究与开发》2024年第3期93-98,共6页Food Research and Development

基　　金：贵州省特色林业产业科研项目(特林研2020-25)。

摘　　要：该研究评估茶籽油在不同温度和气体环境下的储藏稳定性,分析其质量指标变化情况。结果显示,高温条件下茶籽油的甘油三酯结构稳定性下降,氧化程度加深。然而,经过CO_(2)和N_(2)气调处理后的茶籽油的酸价和过氧化值显著降低,证明气调处理可以有效抑制甘油三酯结构的破坏。此外,在高温条件下,茶籽油中的生育酚、油酸和亚油酸损失严重,而气调处理可以保护上述活性物质不被破坏。因此,低温和无氧气调处理将是茶籽油质量控制的重要手段。In this study,the storage stability of tea seed oil was assessed under different temperature and gas environments and changes in its quality indicators were analyzed.The results showed that the structural stabil⁃ity of triglycerides in tea seed oil decreased and oxidation deepened under high temperatures.However,the acid value and peroxide value of tea seed oil after controlled atmosphere treatment by CO_(2)and N_(2)were signifi⁃cantly reduced,demonstrating that the controlled atmosphere treatment effectively inhibited the destruction of the triglyceride structure.In addition,the loss of tocopherols,oleic acid,and linoleic acid in tea seed oil was severe under high temperatures,while the controlled atmosphere treatment protected the above⁃mentioned ac⁃tive substances from being destroyed.Therefore,low⁃temperature and oxygen⁃free controlled atmosphere treat⁃ment will be important tools for quality control of tea seed oil.

关 键 词：茶籽油 温度 气调储藏 品质评价 脂质氧化 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]