不同制油方法对油茶籽油品质的影响

Effects of extraction methods on the quality of oil-tea camellia seed oil

研究了水酶法、压榨法和浸出法3种制油方法对油茶籽油酸值、过氧化值以及VE、β-胡萝卜素、多酚、磷脂含量的影响。结果表明,在3种制油方法中,水酶法制取的油脂(水酶油)酸值显著高于其他两种制油方法(P<0.05)。3种制油方法所得油脂过氧化值均存在显著性差异(P<0.05),其中以压榨法制取的油脂(压榨油)为最高,水酶油最低。VE、β-胡萝卜素含量以水酶油中含量最高,且显著高于压榨油和浸出油(P<0.05)。多酚及磷脂含量以压榨油最高,水酶油最低,仅为4.12μg/g和2.87μg/g,显著低于压榨油和浸出油(P<0.05)。

Three extraction methods （pressing, solvent extraction （ n - hexane） and aqueous enzymatic extraction） were applied to prepare oil - tea camellia seed oil, and the indexes of the oil, such as acid value, peroxide value, and the content of vitamin E, β- carotene, polyphenols and phospholipids,were investigated. The results showed that the aqueous enzymatic extracted oil had the highest acid value which was significant higher than that of the oil extracted by the other methods （P 〈0.05）. For peroxide value,the pressed oil was the highest and the aqueous enzymatic extraction oil was the lowest, there also existed significant difference among the three extraction methods （P 〈0. 05）. The content of vitamin E and β- carotene in aqueous enzymatic extracted oil was significant higher than that in the pressed oil and n - hexane extracted oil （P 〈0. 05）. The total content of polyphenols and phosphohpids in aqueous enzymatic extracted oil,which was 4. 12 μg/g and 2. 87 μg/g,respectively, was significant lower than that in others （P 〈0.05）.