油茶籽油精炼过程中品质指标的变化规律研究

The Changing Law of the Quality Indexes of Camellia Seed Oil During Refining

通过测定从油茶籽油加工厂采集的毛油和脱酸、脱色、脱臭、脱蜡等精炼阶段的油茶籽油样品的理化指标、有益脂质伴随物、脂肪酸组成,并对实验数据进行主成分和相关性分析,探讨精炼过程中油茶籽油品质的变化规律。结果表明,与毛油相比,油茶籽油精炼后除去了油脂中大多数杂质,理化指标明显改善;但油茶籽油中的有益脂质伴随物VE、甾醇、黄酮、多酚、类胡萝卜素显著下降,从毛油到脱蜡油,损失率分别为79.57%、46.45%、65.05%、65.14%、90.63%,特别是脱臭和脱酸两道工序影响最大;脂肪酸组成在精炼各阶段变化较小;精炼过程,理化指标与有益脂质伴随物之间的相关性较大,与脂肪酸组成的相关性较小。因此,油茶籽油生产过程中,减少精炼工序,改进脱酸、脱臭工艺,对较好地保留油茶籽油中的有益脂质伴随物,提高营养功能价值具有重要作用。

Camellia seed oil samples of crude oil,deacidified oil,decolorized oil,deodorized oil and dewaxed oil were collected from the Camellia seed oil processing plant and the physicochemical parameters,beneficial lipid concomitants and fatty acid composition of these samples were determined.Moreover,the principal component analysis and correlation analysis of the test data were carried out to explore the changing law of the quality of Camellia seed oil during the refining process.The results indicated that most impurities in Camellia seed oil were removed,and the physicochemical parameters were significantly improved.However,the beneficial lipid concomitants,such as vitamin E,sterols,flavonoids,polyphenols and carotenoids,decreased significantly after refining,and the loss rates from crude oil to dewaxed oil were 79.57%,46.45%,65.05%,65.14%and 90.63%,respectively.The fatty acid composition changed little in each process of refining.During the refining process,there was a strong correlation between physicochemical parameters and beneficial lipid concomitants,but little correlation with fatty acid composition.Therefore,during production of Camellia seed oil,reducing the refining process and improving the technology of deacidification and deodorization played an important role in retaining the beneficial lipid concomitants of Camellia seed oil and improving its nutritional function value.