文献类型：期刊文献

中文题名：浓香油茶籽油加工工艺的研究

英文题名：Processing technology of aroma oil-tea camellia seed oil

作者：郭少海[1] 刘瑞新[2] 罗凡[1] 费学谦[1] 王亚萍[1] 姚小华[1] 叶小飞[2]

第一作者：郭少海

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：40

期号：7

起止页码：1-5

中文期刊名：中国油脂

外文期刊名：China Oils and Fats

收录：CSTPCD;;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资金(RISF6921)

语种：中文

中文关键词：浓香油茶籽油;螺旋压榨;挥发性成分;微营养成分

外文关键词：aroma oil - tea camellia seed oil ; screw press ; volatile component; micro - nutrient

分类号：TS224;TQ644

摘要：介绍了浓香油茶籽油的概念,研究了浓香油茶籽油加工工艺对其挥发性成分、微营养成分、出油率以及主要理化指标的影响。通过对压榨原料油茶籽仁含壳率、含水率、炒籽温度和炒籽时间的研究试验,得出浓香油茶籽油较适宜的加工工艺条件为：油茶籽仁含壳率20%~30%,含水率4.5%~6.0%,炒籽温度130~140℃,炒籽时间30~40 min;在此条件下浓香油茶籽油微营养成分总酚、维生素E、角鲨烯及β-谷甾醇含量最高,分别为93.63、18.70、15.55、36.56 mg/100 g,酸值（KOH）和过氧化值最低,分别为0.99 mg/g、0.06 mmol/kg,出油率最高可达38%,香味最好。感官评价表明,影响浓香油茶籽油加工的主要因素是炒籽温度,其次是炒籽时间、含水率和含壳率。
The concept of the aroma oil - tea camellia seed oil was introduced, and the effects of processing technology of aroma oil - tea camellia seed oil on volatile components, micro - nutrients, oil yield and main physieochemieal indexes were researched. The optimal processing conditions of aroma oil - tea camellia seed oil were obtained by studying on shell rate in kernel, moisture content, roasting temperature and roasting time of oil - tea camellia seed as follows ： shell rate in kernel 20% - 30%, moisture content 4.5% -6.0%, roasting temperature 130 -140℃, roasting time 30 -40 min. Under these conditions, the contents of total phenol, VE, squalene and/3 - sitosterol in aroma oil - tea camellia seed oil were the highest ,reaching 93.63,18.70,15.55,36.56 rag/100 g respectively ;while the acid value and peroxide value were the lowest, about 0.99 mgKOH/g and 0.06 mmol/kg respectively; the oil yield was also the highest （38%） and the smell was the best. oil -tea camellia seed oil processing and shell rate in kernel. Sensory evaluation showed that the main factor affecting the aroma was roasting temperature, followed by roasting time, moisture content