摘要
为了探明立地对油茶籽出油率及油茶籽油品质的影响,以9个立地的低温压榨油茶籽油为样品,测定油茶籽出油率及油茶籽油的理化性质、感官品质、脂肪酸组成、功能性成分含量及氧化诱导时间,分析坡向、坡位因子对油茶籽出油率及油茶籽油品质的影响。结果表明:立地对油茶籽出油率及油茶籽油的过氧化值、碘值、皂化值、感官品质、功能性成分含量及氧化诱导时间均具有明显影响,对油茶籽油的酸价、脂肪酸组成无明显影响。说明立地是影响油茶籽出油率及油茶籽油品质的重要因素。
In order to ascertain the effects of site on the oil yield of oil-tea camellia seed and the quality of oil-tea camellia seed oil,nine sites’low-temperature pressed oil-tea camellia seed oils were used as samples to determine the oil yield of oil-tea camellia seed and the physicochemical properties,sensory quality,fatty acid composition,functional ingredient content and oxidation induction time of oil-tea camellia seed oil.Then the effects of slope orientation and slope position on the oil yield of oil-tea camellia seed and quality of oil-tea camellia seed oil were analyzed.The results showed that site had significant effects on the oil yield of oil-tea camellia seed,and the peroxide value,iodine value,saponification value,sensory quality,content of functional components and oxidation induction time of oil-tea camellia seed oil,while it had no significant effect on the acid value and fatty acid composition of oil-tea camellia seed oil,which indicated that site was an important factor affecting the oil yield of oil-tea camellia seed and the quality of oil-tea camellia seed oil.
作者
王彦花
张云
王容
吴立潮
刘芳
WANG Yanhua;ZHANG Yun;WANG Rong;WU Lichao;LIU Fang(Food College,Zhengzhou Institute of Science and Technology,Zhengzhou 450000,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第6期102-105,115,共5页
China Oils and Fats
基金
国家林业公益性行业科研专项(201404702)
关键词
油茶籽
油茶籽油
立地
出油率
品质
oil-tea camellia seed
oil-tea camellia seed oil
site
oil yield
quality
