文献类型：期刊文献

中文题名：脱蒲处理对油茶籽油营养品质及抗氧化能力的影响

英文题名：Effects of Shelling Treatment on Nutritional Qualities and Antioxidant Properties of Oil-Tea Camellia Seed Oil

作者：田潇潇[1] 方学智[1] 刘四黑[2] 杜孟浩[1]

第一作者：田潇潇

机构：[1]中国林业科学研究院亚热带林业研究所,杭州311400;[2]贵州省玉屏侗族自治县自然资源局,玉屏554000

年份：2020

卷号：35

期号：11

起止页码：98-103

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;;Scopus;北大核心:【北大核心2017】；CSCD:【CSCD2019_2020】；

基金：浙江省科技重点研发计划(2017C02003)。

语种：中文

中文关键词：油茶籽;理化性质;营养品质;抗氧化能力

外文关键词：oil-tea camellia seed oil;physicochemical properties;nutritional quality;antioxidant property

分类号：TS224

摘要：油茶果的脱蒲(外果皮)工艺是影响油茶籽油品质的重要因素,探讨了油茶果不同脱蒲方式(人工脱蒲、晾晒脱蒲及爆蒲)对油茶籽油营养品质及抗氧化能力的影响。结果表明,不同脱蒲工艺显著影响油茶籽的出油率、酸值,晾晒处理的油茶籽出油率显著高于其他处理,而爆蒲处理的油茶籽油酸值最高,为1.46 mg/g。油茶籽油中微量营养成分(α-生育酚、β-谷甾醇、总酚及角鲨烯)受脱蒲工艺影响显著,爆蒲油的α-生育酚、总酚含量分别为人工脱蒲油的1.23倍、8.64倍,β-谷甾醇、角鲨烯含量分别为晾晒脱蒲油的1.64倍、2.23倍。人工脱蒲油的氧化稳定性较高,为7.49 h,而爆蒲油全油DPPH自由基清除能力较强,为51.33μmol TE/100 g。对不同脱蒲工艺处理的油茶籽油出油率、理化指标、微量营养成分含量、氧化稳定性等进行主成分综合分析,发现爆蒲工艺处理的油茶籽油综合评价更优。
The shelling(ectocarp)process of Camellia fruit is an important factor affecting the quality of Camellia seed oil.In this study,the effects of different shelling treatments(artificial shelling Camellia fruit,shelling Camellia fruit by insolation and shelling Camellia fruit by baking)on nutritional qualities and antioxidant properties of oil-tea camellia seed oil were investigated.The results showed that the oil content and acid value of Camellia seed oil were significantly affected by different shelling methods,and the oil content of insolation Camellia seed oil was higher than that of other treatments,and the acid value of baking Camellia seed oil was the highest 1.46 mg/g.Micronutrients in the Camellia seed oil(α-tocopherol,β-sitosterol,squalene and total phenol)were also significantly affected by shelling process.The content ofα-tocopherol and total phenol of baking Camellia seed oil were 1.23 times and 8.64 times of artificial Camellia seed oil,the content ofβ-sitosterol and squalene were 1.64 times and 2.23 times of insolation Camellia seed oil.However,the oxidation stability of artificial Camellia seed oil was higher,that was 7.49 h,but DPPH free radical scavenging capacity of baking Camellia seed oil was stronger,that was 51.33μmol TE/100 g.The principal component analysis of the oil content,physicochemical indexes,micronutrients content and oxidation stability of different Camellia seed oil was carried out,it was found that the comprehensive evaluation of baking Camellia seed oil was the best.