期刊论文

中文

食品科学

1002-6630

2013

34

11

268-272

10.7506/spkx1002-6630-201311058

湖南省自然科学基金项目（13JJ9006） 湖南省教育厅资助科研项目（11A007）

本校为第一机构

从不同制油方法及毛油不同精炼工序的角度分析工艺对油茶籽油营养品质的影响。结果表明:冷榨工艺制得的油茶籽毛油中不饱和脂肪酸成分含量最高为(87.92±0.06)%,其次是水酶法工艺为(87.83±0.05)%;精炼工序对油茶籽油的脂肪酸组成没有显著的影响(P>0.05)。冷榨工艺得到的油茶籽毛油中VE总含量高达(213.70±1.30)mg/kg,水酶法得到的毛油VE达到(204.45±1.24)mg/kg,均显著高于其他工艺(P0.05),显著高于其他工艺(P

In this work, the influence of different oil extraction methods and different refining processes on nutritional quality of camellia seed oil was investigated. The results showed that the crude oil extracted by cold pressing had the highest content of unsaturated fatty acids （87.92± 0.06）% followed by that （87.83 ± 0.05）% from aqueous enzymatic extraction, AEE. No significant difference was observed in fatty acid composition of refined oils following different refining processes （P 〉 0.05）. The total content of VE in cold pressed oil wa...