精炼过程中油茶籽油活性成分和抗氧化性的变化

Changes of bioactive constituents and antioxidant activity of oil-tea camellia seed oil during refining

研究了精炼工艺对油茶籽油活性成分和抗氧化性的影响。结果表明:经过精炼,油茶籽油中的活性成分不断降低,碱炼后,多酚损失率达到了80.50%;脱色和脱臭后,生育酚损失率分别达到了13.05%和20.69%,甾醇的损失率分别达到了12.85%和13.09%;脱色后,角鲨烯损失率达到了24.99%。抗氧化性方面,油茶籽油对3种自由基的清除能力有一定差异,强弱顺序为ORAC自由基>ABTS自由基>DPPH自由基。

The effects of refining process on the bioactive constituents and antioxidant activity of oil - tea camellia seed oil were studied. The results showed that the contents of bioactive constituents in oil - tea camellia seed oil reduced continuously during refining. After alkali refining, the loss rate of polyphenols reached 80.50% ;after bleaching and deodorization,the loss rates of tocopherol reached 13.05% and 20.69% respectively,and the loss rates of sterols reached 12.85% and 13.09% respectively;the loss rate of squalene reached 24.99% after bleaching. In terms of antioxidant activity, there were some differ- ences in the scavenging capacities of oil - tea camellia seed oil on three free radicals, and the scavenging rate on ORAC free radical was the highest,followed by ABTS free radical and DPPH free radical.