文献类型：期刊文献

中文题名：炒制工艺对海南油茶和普通油茶理化指标和感官品质的影响

英文题名：Effects of heat treatment on quality and flavor of oil from Camellia hainanica and Camellia oleifera

作者：张晨曦[1,2] 罗凡[2] 杜孟浩[2] 钟海雁[1] 龙奇志[1] 方学智[2]

第一作者：张晨曦

机构：[1]中南林业科技大学,湖南长沙410004;[2]中国林业科学研究院亚热带林业研究所,浙江杭州311400

年份：2025

卷号：43

期号：3

起止页码：303-312

中文期刊名：经济林研究

外文期刊名：Non-wood Forest Research

收录：;北大核心:【北大核心2023】；

基金：贵州省科技成果转化项目(黔科合成果〔2023〕一般041)。

语种：中文

中文关键词：普通油茶;海南油茶;炒制工艺;传统炒制

外文关键词：Camellia oleifera;Camellia hainanica;stir-frying technology;traditional stir-fry

分类号：S664;TS224.2

摘要：【目的】研究海南地区炒制工艺对油茶籽油品质和感官风味的影响,从而筛选出更适合油茶籽油的炒制工艺。【方法】以海南油茶籽Camellia hainanica和普通油茶籽Camellia oleifera为炒制原料,内陆地区传统炒制工艺(120℃)和海南地区特色炒制工艺(160℃)作为工艺手段,通过液压压榨制备得到油茶籽油(即为制备油),检测制备油的酸值、过氧化值、脂肪酸组成和相对质量分数、α-生育酚质量比、共轭二烯值、共轭三烯值、糠醛质量比和5-羟甲基糠醛质量比等指标并进行感官评价。【结果】酸值方面,采用120℃传统炒制工艺和160℃海南炒制工艺的普通油茶籽油分别高出海南油茶油19.76%和23.26%。过氧化值方面,在无热处理和120℃传统炒制工艺油中分别高出海南油茶籽油55.96%和6.84%;160℃海南炒制后则无显著性差异(P>0.05)。脂肪酸组成上,随着工艺热处理的加剧,海南油茶籽油的亚油酸相对质量分数由10.22%降至7.46%,普通油茶的相对质量分数由9.87%降至6.87%,普通油茶籽油降幅更大。采用120℃传统炒制工艺的普通油茶籽油共轭二烯和共轭三烯值分别高出海南油茶籽油19.76%和14.29%,采用160℃海南炒制工艺的普通油茶籽油共轭二烯和共轭三烯值分别高出海南油茶籽油17.20%、25.83%。160℃海南炒制工艺下,海南油茶籽油的5-羟甲基糠醛和糠醛质量比分别高出普通油茶籽油9.94%和33.33%。感官评价上,2种油茶籽采用海南炒制工艺备制油风味整体轮廓近似,但在坚果味上海南油茶籽油以3.4分优于普通油茶的2.8分;采用传统炒制工艺的油中,普通油茶籽油风味轮廓饱满均衡,在烘烤味、坚果味和焦糖味上分别以1.9、2.0和3.2的评分优于海南油茶籽油的0.4、1.3和2.1分。【结论】海南油茶制备油的热稳定性更优。在相同工艺处理下,海南油茶美拉德反应程度更深。不同茶籽加工后感官评价存在差异:海南油茶在制备坚果风味油方面更具优势,而普通油茶更加适合传统炒制工艺,制备风味均衡的油茶籽油。
【Objective】To study the influence stir-frying techniques in Hainan region on the quality and sensory flavor of camellia seed oil,and thereby select the more suitable roasting process for camellia seed oil.【Method】Using Camellia hainanica and C.oleifera seeds as stir-frying raw materials,and using the traditional stir-frying process in inland areas(120℃)and the characteristic stir-frying process in Hainan area(160℃)as process means,camellia seed oil was prepared through hydraulic pressing.The acid value,peroxide value,fatty acid composition,α-tocopherol,conjugated diene value,conjugated triene value,furfural and 5-hydroxymethylfurfural of the prepared oil were detected,and sensory evaluation was conducted.【Result】Among the oils processed by the 120℃stir-frying process and the 160℃Hainan stir-frying process,the acid value of common C.oleifera seeds oil was 19.76%and 23.26%higher than that of C.hainanica seed oil,and the peroxide value was 55.96%and 6.84%which was higher than that of C.hainanica seed oil in the untreated samples and the 120℃traditional stir-frying process oil.There was no significant difference after Hainan stir-frying at 160℃(P>0.05).In terms of fatty acid composition,with the intensification of process heat treatment,the linoleic acid content of C.hainanica seed oil decreased from 10.22%to 7.46%,while that of C.oleifera decreased from 9.87%to 6.87%.The decline in common C.oleifera seed oil was even greater.The conjugated diene and conjugated triene values of common camellia seed oil processed by the traditional stir-frying process at 120℃were 19.76%and 14.29% higher than those of C.hainanica seed oil.The C.oleifera seed oil processed by the 160℃Hainan stir-frying process was 17.20%and 25.83% higher than that of C.hainanica seed oil.Under the 160℃ Hainan stir-frying process,the 5-hydroxymethylfurfural and furfural content of C.hainanica seed oil were 9.94% and 33.33% higher than those of C.oleifera seed oil.In terms of sensory evaluation,the overall flavor profile of the oil produced by the two camellia seeds using the Hainan stir-frying process was similar.However,in terms of nut flavor,the oil from C.hainanica scored 3.4 points,which was better than the 2.8 points of C.oleifera.Among the oils processed by traditional stir-frying techniques,the flavor profile of C.oleifera seed oil was full and balanced.In terms of stir-frying flavor,nutty flavor and caramel flavor,it scoreed 1.9,2.0 and 3.2,which were superior to the 0.4,1.3 and 2.1 points of C.hainanica seed oil.【Conclusion】The thermal stability of the oil prepared from C.hainanica is better.Under the same process treatment,the Maillard reaction degree of C.hainanica is deeper.The sensory evaluations of different camellia seeds after being processed by the same technique vary.C.hainanica has more advantages in the preparation of nut-flavored oil,while C.oleifera is more suitable for the traditional stir-frying process to produce camellia seed oil with balanced flavors.