油茶籽油精炼过程中主要营养成分的变化

Changes of the main nutritional components in oil-tea camellia seed oil during refining process

研究了碱炼、脱色、脱臭、冬化4道加工工序对油茶籽油中的α-生育酚、甾醇、角鲨烯含量的影响。结果表明:在4道加工工序中,脱臭对油茶籽油中α-生育酚、甾醇、角鲨烯的含量影响最大,分别损失了52.1%、34.5%、55.4%,而相应脱臭馏出物中3种活性物质含量最高,分别为750.90、2 463.58、8 887.47 mg/kg;脱色对油茶籽油中α-生育酚、甾醇、角鲨烯的含量影响次之,分别损失了11.5%、9.5%8、.5%。脱色和脱臭是影响油茶籽油中活性物质含量的重要环节,碱炼和冬化对油茶籽油脂肪酸组成有很大的影响。

The effects of different processing procedures （ alkali refining, bleaching, deodorization, dewaxing） on the content of α- tocopherol, sterol, squalene in the oil -tea camellia seed oil were investigated. The results showed that among the four processing procedures, the effect of deodorization on the content of α - tocopherol, sterol, squalene in the oil - tea camellia seed oil was the greatest, and their content lost 52.1%, 34.5 % ,55.4%, respectively, while the content of α- tocopherol, sterol, squalene in the corresponding deodorizer distillate was the highest, and the content was 750.90 mg/kg,2 463.58 mg/kg and 8 887.47 mg/kg, respectively. The influence of bleaching was greater, and the content of α -tocopherol, sterol and squalene lost 11.5% ,9.5% ,8.5% , respectively. Bleaching and deodorization were important procedures to affect the content of bioactive constituents in oil - tea camellia seed oil. The alkali refining and dewaxing procedures affected greatly the fatty acid compositions.