贮藏条件对不同工艺生产的油茶籽油品质的影响.pdfVIP

198 2014, Vo1.35, NO.14 ※包装贮运 自由翻军 贮藏条件对不同王艺生产的油茶籽油品质的影响 袭晓云1 ，陈晖2 ，陈小龙1 ，王金生3 ，魏佳1 ，阵、琳1 ，孙华1 ，沈国新忡 (1.浙江省农业科学院蚕桑研究所，浙江杭州 310021 , 2.浙江农林大学农业与食品科学学院，浙江杭州I 311300 , 3.浙江常山油茶研究所，浙江常山 3242(0) 摘 要z 对不同工艺生产的泊茶籽泊，在不同贮藏条件下长期贮藏后的酸值、过氧化值和VE含量进行测定。结果 表明:各种成品泊的酸值和过氧化值随贮藏时间的延长而上升，而VE的含量下降。全程低温工艺精炼的油茶籽油 经过长期贮藏后，其酸值和过氧化值的增加量与一级压榨油相当，但明显低于高温精炼油。在高温、光照等不良贮 藏条件下，低温工艺精炼的油茶籽泊的优势很明显，品质劣变程度小。 关键词:精炼温度:贮藏条件:品质:油茶籽泊 Effect of Storage Conditions on Quality of Camellia oleifera Seed Oil Produced from Different Refining Processes 1 2 1 1 1 1 1 QIU Xiao-yun , CHEN Hui , CHEN Xiao-long , WANG Jin-shen矿， WEI Jia , CHEN Lin , SUN Hua , SHEN Guo-xin .* (1. Sericultural Research Institute , Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 , China; 2. School of Agricultural and Food Science, Zhejiang A F University , Hangzhou 311300, China; 3. Zhejiang Changshan Tea Oil Research Institute, Changshan 324200, China) Abstract: The acid value , peroxide value and vitamin E content of Camellia oleifera seed oil produced from different refining processes under different storage conditions were continuously analyzed during the storage period. Results indicated that acid value and peroxide value of the oil increased constantly, while the content of vitarnin E decreased during prolonged periods. The acid value and peroxide value of the oil refined from lower-temperature refining process showed roughly the S缸ne change pattems as the first-class pressed oil; however, both values were significantly lower than those of the oil refined from the classical refining process. More obvious advantages of the oil ref