制油工艺对油茶籽油营养品质的影响.PDFVIP

268 2013, Vol.34, No.11 食品科学 ※营养卫生 制油工艺对油茶籽油营养品质的影响 * 张智敏，吴苏喜 ，刘瑞兴 (长沙理工大学化学与生物工程学院，湖南 长沙 4 10 114) 摘  要：从不同制油方法及毛油不同精炼工序的角度分析工艺对油茶籽油营养品质的影响。结果表明：冷榨工艺制得的 油茶籽毛油中不饱和脂肪酸成分含量最高为(87.92±0.06)%，其次是水酶法工艺为(87.83±0.05)%；精炼工序对油茶籽油的 脂肪酸组成没有显著的影响(P ＞0.05)。冷榨工艺得到的油茶籽毛油中VE总含量高达(213.70 ±1.30)mg/kg，水酶法得到的毛 油VE达到(204.45±1.24)mg/kg，均显著高于其他工艺(P ＜0.05)。冷榨工艺毛油中角鲨烯含量高达(113.71±1.20)mg/kg，水酶 法毛油角鲨烯含量为(114.37 ±1.16)mg/kg，均略高于热榨工艺(P ＞0.05)，显著高于其他工艺(P ＜0.05)。毛油精炼过程中， VE和角鲨烯含量大量损失。碱炼和脱臭工序是影响油茶籽油营养品质的主要环节。 关键词：油茶籽油；脂肪酸；角鲨烯；VE Effect of Production Process on Nutritional Quality of Camellia Seed Oil * ZHANG Zhi-min ，WU Su-xi ，LIU Rui-xing (College of Chemistry and Bio-engineering, Changsha University of Science and Technology, Changsha 4 10 114, China) Abstract ：In this work, the influence of different oil extraction methods and different refining processes on nutritional quality of camellia seed oil was investigated. The results showed that the crude oil extracted by cold pressing had the highest content of unsaturated fatty acids (87.92 ± 0.06)% followed by that (87.83 ± 0.05)% from aqueous enzymatic extraction, AEE. No significant difference was observed in fatty acid composition of refined oils following different refining processes (P ＞0.05). The total content of VE in cold pressed oil was (2 13.70 ± 1.30) mg/kg while AEE oil contained (204.45 ± 1.24) mg/kg VE, which were significantly higher than that of the oils extracted by five other methods including cold pressing (P ＜0.05). The contents of squalene in cold pressed and AEE oils were (113.7 1 ± 1.20) mg/kg and (114.37 ± 1.16)