油茶副产品的成分分析与利用研究

The Analysis of the Constituents and Studies on the Utilization of the By-Products from Camellia Oleifera

本文对油茶副产品的营养成分和化学成分进行了较全面的测定,对油茶饼粕的利用提出了一条新的综合利用途径,该途径具有综合利用率高、经济效益好、产品质量可靠和生产成本低等特点。

This paper reports the contants and determinetion methods of the nutrition constituents, trace elements, saponins, tanin, pigments, etc of the by-products from Camellia oleifera. A new way for the comprehensive utilization of the cake from Camellia oliefera is advanced. Its main advantages are less cost, simple equipment, good economic benefit, high comprehensive utilization, and hence it is worthy of application.