精炼工艺对压榨山茶油中伴随物的影响

本文研究了脱酸、脱色以及不同温度脱臭的精炼工艺对压榨山茶油中角鲨烯含量、甾醇和挥发性有机化合物组成的影响。结果表明:山茶毛油中角鲨烯含量为127.46 mg/kg；经脱酸、脱色和脱臭（150 ℃）后，角鲨烯含量分别降低至105.82、89.52和79.79 mg/kg，且随着脱臭温度的升高（150~240 ℃），角鲨烯含量减少，当脱臭温度升高至210 ℃，角鲨烯含量降低了53.70%，继续升高脱臭温度至240 ℃，角鲨烯含量无明显变化。山茶毛油中总甾醇含量为3074.24 mg/kg，脱酸后总甾醇含量减少（14.2%），而脱色后总甾醇含量增加（13.2%）。随着精炼程度的增加，δ-7-燕麦甾烯醇消失，生成了β-谷甾醇，δ-5,23-豆甾二烯醇含量大幅改变。脱臭工艺和脱臭温度的升高明显减少了山茶油中挥发性有机化合物的种类，酸类、醇类、酯类化合物数量和相对百分含量大幅降低。

Effect of Refining Process on the Concomitants in Pressed Camellia Oil

The effects of deacidification, decolorization and deodorization at different temperatures on the content of squalene, sterols and volatile organic compounds in pressed camellia oil were investigated. The results showed that the content of squalene in crude camellia oil was 127.46 mg/kg, and after deacidification decolorization, and deodorization at 150 oC, content of squalene was decreased to 105.82, 89.52 and 79.79 mg/kg, respectively. Meanwhile, content of squalene was decreased with the increase of deodorization temperature (150~240 ℃). When the deodorization temperature was increased to 210 ℃, content of squalene was decreased by 53.70%. Subsequently, content of squalene was not change significantly after deodorization temperature was elevated to 240 ℃. The content of total sterols in crude camellia oil was 3074.24 mg/kg. After deacidification, content of total sterols was decreased (14.2%), but it was increased after decolorization (13.2%). With the increasing of refining degree, δ-7-oat sterol was disappeared, and β-sitosterol was formed. In addition, the content of δ-5,23-soybean sterol was substantially changed. Deodorization process and the increasing of deodorization temperature evidently reduced the types of volatile organic compounds in camellia oil, and the quantity and relative percentage content of acids, alcohols and esters were greatly decreased.