茶油氧化过程中紫外吸收光谱特性

The Characteristics of Ultraviolet Absorption Spectrum in the Oxidation Process of Tea-oil

研究了冷榨、水酶法、溶剂浸出3种加工方式制备茶油的紫外吸收光谱特性,考察了温度及时间对茶油氧化过程中紫外吸光度的影响。结果表明:加热温度及时间对3种茶油的紫外吸收光度的影响存在较大差异。经相同的加热时间,温度对浸出茶油紫外吸光度的影响相对较小;随着加热温度的升高,时间对浸出茶油紫外吸光度增大的影响逐渐明显。相比常温条件,经90℃加热处理7 d,在232 nm及268 nm处的紫外吸光度(E_(232);E_(268))的增大顺序为:浸出茶油(2.51倍;12.44倍)>冷榨茶油(1.42倍;6.52倍)>水酶法茶油(1.24倍;3.99倍)。

To research ultraviolet absorption spectrum of different tea- oil by cold pressing（ CP）,aqueous enzymatic extraction（ AEE） and solvent extraction（ SE） respectively and investigate temperature and time influence on UV absorbance during the process of oxidation. The results indicated that there were differences between the temperature and time on the UV absorbance of three samples. By the same heating time,the influence of temperature on the UV absorbance of the SE oil was smaller than other two oils. With the increase of temperature,the influence of time on the UV absorbance of SE oil was on the rise. After 90 ℃ treating 7 d,increase order of UV absorbance at 232 nm and 268 nm were SE oil（ 2. 51 times,12. 44 times） CP oil（ 1. 42 times,6. 52 times） AEE oil（ 1. 24 times,3. 99 times）,compared to the normal temperature.