精炼过程对油茶籽油品质影响的研究 effect of refining process on quality of oil-tea camellia seed oil.pdfVIP

18 CHINA OILS AND FATS　 　 　 　 　 　 　 　 　 　 　 　 　 　 2014 Vol．39 No．9 油脂加工 精炼过程对油茶籽油品质影响的研究 1,2 2 1 1 2 1 张东生 ,薛雅琳 ,金青哲 ,王兴国 ,张　 东 ,钟　 诚 (1． 江南大学食品学院,江苏无锡214122;2． 国家粮食局 科学研究院,北京 100037) 摘要:研究了精炼过程对油茶籽油品质的影响。 结果表明:脱胶脱酸工序中油茶籽油酸值降低;脱 色工序中油茶籽油色泽变浅、酸值上升、过氧化值降低;脱臭工序中油茶籽油中甾醇、α -生育酚、 角鲨烯含量显著降低,分别降低了32．1%、16．6%、40．0%;冬化工序中因饱和脂肪酸结晶析出而 使得油茶籽油碘值、不饱和脂肪酸含量和三油酸甘油酯含量升高;精炼过程中,油茶籽油脂肪酸组 成和甘油三酯组成变化不大。 关键词:油茶籽油;品质;脂肪酸组成;甘油三酯组成;精炼 中图分类号:TS224.6;TQ644.4　 文献标志码:A　 文章编号:1003-7969(2014)09-0018-05 Effect of refining process on quality of oil-tea camellia seed oil 1,2 2 1 1 ZHANG Dongsheng ,XUE Yalin ,JIN Qingzhe ,WANG Xingguo , 2 1 ZHANG Dong ,ZHONG Cheng (1. School of Food Science and Technology,Jiangnan University,Wuxi214122,Jiangsu,China; 2. Academy of State Administration of Grain,Beijing 100037,China) Abstract:The influence of refining process on the quality of oil -tea camellia seed oil was researched. The results showed that acid value of oil-tea camllia seed oil reduced in degumming and deacidification process;the color of oil-tea camellia seed oil dodged,the peroxide value lowered and acid value rose during bleaching;in the process of deodorization,the contents of sterol,squalene and α-tocopherol of oil-tea camelliaseedoil significantly decreasedby32．1%,16．6% and40．0%,respectively;sincethe saturated fatty acids had been separated by crystallization,the iodine value and contents of unsaturated fatty acids and triolein increased during winterization;the compositions of fatty acid and triglyceride of oil-tea camellia seed oil changed slightly