不同加工工艺油茶籽油品质及其挥发性风味研究

Study on the quality and volatile flavor of Camellia oleifera seed oil with different processing technology

以油茶籽为原料,对预处理后获得的油茶籽粉和制油、精炼工艺下的油茶籽油的理化性质、营养成分和挥发性风味成分进行研究。结果表明:预处理工艺采用自然晾晒法制得的油茶籽粉的酸价及过氧化值低于烘干处理油茶籽粉;角鲨烯、维生素E总量、α-生育酚、β-生育酚含量均显著高于烘干处理油茶籽粉;自然晾晒粉也保持了油茶籽的原生态风味。制油工艺采用低温冷榨工艺制得的油茶籽油的酸价及过氧化值较低;角鲨烯、维生素E含量较高;且挥发性风味成分较丰富。精炼后油茶籽油的氧化稳定性较好,但生物活性物质损失严重,风味也较弱。综上,自然晾晒结合低温冷榨及适度精炼工艺可以生产更具营养和风味特色的油茶籽油产品。

Using Camellia oleifera seeds as raw materials, the physicochemical properties, nutritional components, and volatile flavor components of Camellia oleifera seed powder obtained after pretreatment and Camellia oleifera seed oil produced by oil preparation and refining processes were studied. The results showed that the acid value and peroxide value of Camellia oleifera seed powder obtained by natural air drying method were lower than those of dried Camellia oleifera seed powder. The contents of squalene, total vitamin E,α-tocopherol and β-tocopherol were significantly higher than that of dried Camellia oleifera seed powder. The natural air drying powder also maintained the original ecological flavor of Camellia oleifera seeds. The acid value and peroxide value of Camellia oleifera seed oil produced by low-temperature cold pressing technology were relatively low. The contents of squalene and total vitamin E were relatively high, and the volatile flavor components were relatively rich. The oxidation stability of refined Camellia oleifera seed oil was good, but the loss of bioactive substances was severe and the flavor was also weak. In summary, natural air drying combined with low-temperature cold pressing and moderate refining technology could produce Camellia oleifera seed oil products with more nutritional and flavor properties.