茶叶籽热处理对其压榨油品质的影响

Effects of Heat Treat for Tea Seeds to the Quality of its Pressed Oil

DOI：10.3969/j.issn.1673-1689.2013.04.006

中文关键词: 茶叶籽油 脂肪伴随物 茶多酚 甾醇 角鲨烯 压榨

英文关键词: tea seed oil lipid accompanying compounds tea polyphenols phytosterol squalene pressing

基金项目:国家“十二五”科技支撑计划项目(2012BAD36B06)

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中文摘要:

对采摘自湖南的茶叶籽分别进行常温浸提、常温冷榨以及不同温度热处理后压榨,测定分析自制茶叶籽毛油基本指标和脂肪伴随物并进行比较。结果表明,120℃加热处理使茶叶子油过氧化值明显升高,脂肪酸组成受加热影响不大。对脂肪伴随物而言,在实验温度区间内,加热处理使茶叶籽油中茶多酚类物质、角鲨烯和甾醇等质量分数上升,但生育酚质量分数随处理温度上升而下降。综合来看,适当的加热处理对提高茶叶籽油的品质是有利的。

英文摘要:

The tea seed oil samples used for detection are prepared by ambient temperature extraction,ambient temperature pressing and pressing after different temperature treatment,and the tea seeds are from Hunan province.Analyze and compare the basic indicator and lipid accompanying compounds of crude tea seeds oil that made in lab.The results indicate that the heat treatment of 120℃ make POV value increase.Fatty acid composition nearly uninfluenced by heat treatment.On the other hand,among the experiment temperature range,heat treatment exaggerates the content of polyphenols,squalene,and sterol that in tea seeds oil.But it makes the content of tocopherol decreased,the higher the temperature,the lower the content.In general,an appropriate heat treatment is good to improve the quality of tea seeds oil.

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