不同加工方式对油茶籽油理化性质及营养成分的影响

研究了CO2超临界萃取、低温压榨、普通螺旋榨3种不同制油方法对油茶籽油酸值、过氧化值、碘价、色泽以及维生素E、β-胡萝卜素、角鲨烯、β-谷甾醇、总磷、脂肪酸组成成分相对含量的影响。结果表明:在3种制油方法中,普通螺旋榨油其酸值、过氧化值最高,显著高于另外两种方法。维生素E、β-胡萝卜素、角鲨烯和β-谷甾醇含量以超临界萃取茶油最高,而总磷含量以低温压榨油最高,且与超临界萃取油表现出显著性差异。

Effects of Process Methods on Physicochemical Property and Nutrient Content of Tea Oil

Three process methods (supercritical CO_2 extraction, cold pressing,spiral pressing) were applied to prepare oil-tea camellia seed oil. The physicochemical property and nutritional materials of the oil, such as acid value, peroxide value, iodine value, colour value, and the content of vitamin E, β-carotene, squalene, β-sitosterol, total phosphorus and fatty acid, were investigated. The results showed that the spiral pressed oil had the highest acid value and peroxide value which were significant higher than that of the oil extracted by the other methods. The contents of vitamin E, β-carotene, squalene, and β-sitosterol in supercritical CO_2 extracted oil was the highest, while the content of total phosphorus in cold pressing extracted oil was the highest which was significant higher than that of supercritical CO_2 extracted oil.