文献类型：期刊文献

中文题名：压榨条件对油茶籽毛油挥发性成分及品质的影响

英文题名：The Effects of Pressing Conditions on Volatile Organic Compounds and the Quality of Crude Camellia Oil

作者：罗凡[1] 郭少海[1] 费学谦[1] 姚小华[1] 王亚萍[1] 叶晓飞[2]

第一作者：罗凡

机构：[1]中国林业科学研究院亚热带林业研究所;[2]江西春源绿色食品有限公司

年份：2015

卷号：30

期号：4

起止页码：61-66

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;EI(收录号：20152100880124);Scopus(收录号：2-s2.0-84929610084);北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：中央级公益性科研院所基本科研业务费专项(RISF2013006);农业科技成果转化项目(2013GB24320614);采后处理及压榨方式对茶油品质的影响(1312004)

语种：中文

中文关键词：油茶籽油;压榨;温度;营养;挥发性成分

外文关键词：camellia oil, press, temperature, nutrition, volatile components

分类号：S37

摘要：为了探讨压榨前处理条件对油茶籽出油率的影响，以及压榨毛油中理化指标在不同压榨条件中的形成规律等问题，本研究考察了不同含壳率、含水率、烘烤温度和时间等条件下压榨油茶籽油的挥发性成分和营养成分的变化。结果发现压榨原料的含壳率为20％，含水率4％-5％时，原料在入榨前130℃烘烤1h后进行一次性螺旋压榨，低温离心过滤后生产的茶油挥发性成分最丰富，营养物质的含量也相对较高；茶油的特征挥发性物质包括正辛醛、壬醛、糠醛、正己醇、庚醛、正庚醇、正辛醇、苯乙醛、反式-2-癸烯醛等，构成了压榨茶油的基本风味组成。研究还发现温度是挥发性物质和营养成分浓度变化的敏感因素，在茶油加工过程中一定的温度对挥发性成分的形成具有至关重要的作用，但是高温往往对营养成分的保留不利。
In order to acknowledge the effect of pretreatments on the oil yield, the physical and chemical indicators of squeezing camellia oil, the volatile components and nutrient concentrations under different pretreatments conditions including the rate of hull, moisture content, baking temperature and time, have been studied in the paper. The results showed that on the condition of the shell content of raw material 20%, moisture content 4%-5% and raw material in the one - off squeeze before 130 ℃ baking 1 h, the volatile composition was the most abundant. The nutrient content was relatively high after cryogenic centrifugal filtration. The volatilities as oetanal, 1 -nonanal, furfural, hexyl alcohol, heptaldehyde, heptanol, capryl alcohol, phenylacetaldehyde and 3 - heptylacrolein were the main characteristic compositions of camellia oil, which constituted the basic flavor of squeezing tea oil. The results showed that the temperature was a sensitive factor for the changes of volatile and nutrient concentrations. In the process of ca- mellia oil processing, the certain temperature had important effects on the formation of volatile components, but high temperature often was adverse to the nutrient composition of reserves.