辐照处理对油茶籽提油速率和油脂品质的影响.pdfVIP

32 CHINA OILS AND FATS 2013 VoL 38 No. 1 攘攘毫董事i 辐照处理对油茶籽提油速率和油脂晶质的影晌 姚菲，吴苏喜 (长沙理工大学化学与生物工程学院，长沙 410114 ) 摘要:研究不同剂量辐照处理对油茶籽提油速率、微观结构、贮藏稳定性、油茶籽油的酸值、过氧化 值及脂肪酸组成的影响。结果表明，辐照处理显著提高了脱壳油茶籽提油速率，但可引起油茶籽油 过氧化值的明显升高;随着贮藏时间的延长，油茶籽油过氧化值主先升后降的趋势;辐照处理会对 油茶籽油脂肪酸组成产生一定影响。 关键词:油茶籽油;辐照处理;油脂品质 中图分类号:TS222 ;TQ646 文献标志码:A 文章编号: 1003 - 7969 (2013 ) 01 - 0032 - 04 Effects of irradiation treatment on the extraction speed and quality of oil - tea camellia seed oil YAO Fei , WU Suxi (College of ChemistIγand Bio - engineering ,Changsha University of Science Technology ,Changsha 410114 ,China) Abstract: The effects of irradiation treatment on the oil extraction speed ,microstructure and storage stabil- ity of oil - tea camellia seed ,acid value ,peroxide value ,fatty acid composition of oil - tea camellia seed oil were investigated. The results showed that irradiation treatment could improve the oil extraction speed of dehulled oil - tea camellia seed obviously and increase peroxide value of oil - tea camellia seed oil sig- nificantly. The peroxide value of oil - tea camellia seed oil first increased and then decreased with the storage time prolonging. Meanwhile ,irradiation treatment had a certain influence on the fatty acid compo- sition of oil - tea camellia seed oil. Key words: oil - tea camellia seed oil; irradiation treatment; oil quality 有明显影响，但可引起花生脂肪过氧化值的明显升 近年来，食品辐照加工作为一种非热加工的新技 3.5 kGy 处理组最明显;随贮藏时间的延 术，运用 γ 射线或高能电子束处理食品产生特定的辐