期刊论文

The Effect of Techniques on Quality of Oil-tea Camellia Seed Oil

中文

西南林业大学学报：自然科学

2095-1914

2016

36

6

164-169

10.11929/j.issn.2095-1914.2016.06.027

国家科技部项目（2011FU125X11）资助；

本校为第一机构

通过对热榨和冷榨2种目前主要压榨工艺生产的油茶籽油品质进行研究,采用SPME-GC/MS联用法对热榨油茶籽油中的挥发性成分进行分析.结果表明:冷榨油茶籽油的酸值和过氧化值比热榨油茶籽油低,且颜色较浅,油酸及维生素E、 角鲨烯等活性物质保存较好.共分离出的65个成分,包括醛类、 醇类、 酮类、 酚类、 酸类、 酯类、 烃类、 醚类、 胺类和杂环类共10类化合物.其中,相对质量含量较高的是杂环类化合物和醛类化合物,占总挥发性成分的67.52%,是构成热榨油茶籽油的主要风味物质.热榨油茶籽油挥发性物质的种类及相对含量明显高于冷榨油茶籽油.

By studying the quality of hot-pressed and cold-pressed oil-tea camellia seed oil, the volatile com-ponents in hot-pressed oil-tea camellia seed oil were analyzed by using SPME-GC/MS. The results indicated that compared with hot-pressed oil-tea camellia seed oil, cold-pressed one has lower acid value, peroxide value and lighter color, with better-preserved oleic acid, vitamin E and squalene. The isolated 65 components comprising of 10 categories of chemical compounds including aldehydes, alcohols, ketones, phenols, acids, esters, hydrocar-bons, ethers, amines and heterocyclic compounds. Among ...