茶叶籽油分子蒸馏脱酸工艺研究

Deacidification of tea seed oil by molecular distillation

研究了茶叶籽油的分子蒸馏脱酸效果。在单因素实验的基础上，以蒸馏温度、进料速率、刮膜转速、预热温度为因素，以酸值和氧化诱导时间为指标，对茶叶籽油分子蒸馏脱酸工艺进行正交实验优化，在真空度0．5～2．5Pa、冷凝温度20℃条件下得到最佳工艺条件为：蒸馏温度130℃，进料速率1。7mL／min，刮膜转速110r／min，预热温度60℃。在最佳工艺条件下，茶叶籽油酸值（KOH）为O．38mg／g，氧化诱导时间为1．73h，脱酸率达92．49％。与传统碱炼脱酸工艺相比，分子蒸馏脱酸工艺在脱酸的同时，还能提高茶叶籽油中生育酚与植物甾醇的保留率。

The deacidification effect of tea seed oil by molecular distillation was studied. The effects of distillation temperature, feeding rate, scraper speed, preheating temperature on the acid value and oxida- tive stability index of tea seed oil were researched by single factor experiment. The optimal distillation conditions were determined under the conditions of vacuum 0. 5 - 2.5 Pa and condensation temperature 20℃ by orthogonal experiment as follows： distillation temperature 130 ℃, feeding rate 1.7 mL/min, scraper speed 110 r/min and preheating temperature 60 ℃. Under the optimal conditions, the deacidifi- cation rate reached 92.49% , the acid value and the oxidative stability index of tea seed oil were 0. 38 mgKOH/g and 1.73 h, respectively. Comparing with the traditional alkali refining, the deacidification process of molecular distillation had higher retention rates of tocopherols and phytosterols in tea seed oil.