脱色对油茶籽油品质及性能的影响研究

Effect of Decolorization on Quality and Properties of Camellia Seed Oil

目的:探究脱色工艺对油茶籽油品质及性能的影响。方法:以亚临界萃取油茶籽毛油为实验对象,分别采用白土脱色(工艺Ⅰ)和白土活性炭粒复合脱色(工艺Ⅱ),对油茶籽油脱色前后主要活性成分(山茶甙、角鲨烯、茶多酚)的含量,以及脂肪酸组成、酸价、过氧化值等理化指标进行考察,并分析脱色工艺对油茶籽油DPPH•自由基清除能力、紫外吸收能力以及油脂氧化稳定性的影响。结果:脱色后角鲨烯和茶多酚含量均有所降低;脱色工艺对油茶籽油脂肪酸组成的影响较小,不饱和脂肪酸含量均在89%以上,对油茶籽油酸价的影响较大,脱色工艺Ⅰ油茶籽油酸价降低13.6677%,脱色工艺Ⅱ油茶籽油酸价升高41.4216%,脱色后油茶籽油的过氧化值均有所上升,氧化稳定性下降,油茶籽油紫外吸收能力降低;经工艺Ⅰ脱色后的油茶籽油自由基清除能力上升,而经工艺Ⅱ脱色后的油茶籽油自由基清除能力下降,常温下工艺Ⅱ的氧化稳定性最高。结论:综合考虑,工艺Ⅰ脱色油的品质及性能更好。

Objective To reveal the effects of decolorization process on the quality and properties of camellia seed oil.Method Taking the subcritical extraction of camellia seed crude oil as the experimental object,the decolorization of clay(process I)and the composite decolorization of clay activated carbon particles(process II)were used to investigate the content of main active substances(Camellia glycosides,squalene and tea polyphenols)before and after decolorization of Camellia oleifera seed oil,as well as the physical and chemical indexes such as fatty acid composition,acid value and peroxide value,The effects of decolorization process on DPPH•free radical scavenging capacity,UV absorption capacity and oxidation stability of camellia oil were analyzed.Result The contents of squalene and tea polyphenols decreased after decolorization.The decolorization process had little effect on the fatty acid composition of Camellia oleifera seed oil,the content of unsaturated fatty acids is more than 89%,but had a great effect on the acid value of Camellia oleifera seed oil,the acid value of decolorization process I camellia seed oil decreased by 13.1677%,and the acid value of decolorization processⅡcamellia seed oil increased by 41.4216%.After decolorization,the peroxide value of Camellia oleifera seed oil increased the oxidation stability decreased,and the UV absorption capacity of Camellia oleifera seed oil decreased;The free radical scavenging ability of Camellia oleifera seed oil decolorized by process I increased,while the free radical scavenging ability of Camellia oleifera seed oil decolorized by process II decreased.The oxidation stability of process II is the highest at room temperature.Conclusion The quality and decolorization process of oil I are better.