不同储存方法对油茶籽品质的影响  

Effects of different storage conditions on the quality of Camellia Oleifera seeds

作　　者：黄浩霞 万晓辉 刘晓政[1] 琚小路 严晓丽[1] 陈丽洁 HUANG Haoxia;WAN Xiaohui;LIU Xiaozheng;JU Xiaolu;YAN Xiaoli;CHEN Lijie(Quality Inspection Center for Camellia Oil and Edible Vegetable Oil of Zhejiang Province,Zhejiang Changshan 324200,China)

机构地区：[1]浙江省山茶油及食用植物油质量检验中心,浙江常山324200

出　　处：《食品工程》2024年第1期65-68,72,共5页Food Engineering

基　　金：浙江省市场监督管理局科研计划项目(20190349)。

摘　　要：为探讨不同储存条件下油茶籽品质的变化规律,找出适宜的储存条件,比较了不同储存方法对油茶籽品质的影响。研究了普通常温储存、4℃低温储存、常温真空储存、4℃低温真空储存及常温氮气储存对油茶籽酸价、过氧化值及脂肪酸含量的影响。结果表明,油茶籽在储存过程中酸价和过氧化值随储存时间的延长而上升,脂肪酸含量也发生变化。4℃低温真空储存条件下,经过长期储存后,其酸值和过氧化值的增加量明显低于其他方法,储存优势明显,品质劣变程度小。In order to study the change of quality of Camellia oleifera seed under different storage conditions and find out the suitable storage conditions,the effects of different storage methods on the quality of camellia oleifera seed were compared.Five storage conditions were ambient temperature storage,chilled storage at 4℃,vacuum storage,vacuum package chilling storage at 4℃and controlled nitrogen storage.Acid value,peroxide value and fatty acid content of camellia oleifera seeds were studied.The results showed that the acid value and peroxide value of camellia oleifera seeds increased with the storage time,and the content of fatty acids also changed.After long-term storage,the increase of acid value and peroxide value was obviously lower than that of other methods under the condition of vacuum package chilling storage at 4℃.

关 键 词：油茶籽 储存 品质 检验 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]