油茶籽预热处理方法对茶油品质的影响研究

为了探讨适宜的油茶籽预处理工艺,采用微波、焙炒、烘烤和湿蒸不同方法处理油茶籽,测定油茶籽的出油率和茶油的品质,并采用模糊数学评价法、灰色关联度法及主成分分析法进行综合评价。结果表明,4种预热处理方法能显著提高油茶籽的出油率,茶油的感官品质和茶油中黄酮、多酚、植物甾醇等营养功能成分的含量,对茶油的脂肪酸组成影响不大,茶油的酸价和过氧化值略有升高,但仍符合压榨一级油茶籽油国标。4种预热处理的效果以微波最好,焙炒、烘烤,湿蒸的作用相对较小。

Effects of Camellia Oleifera Seed Preheating Methods on Camellia Oil Quality

In order to explore the suitable pretreatment process of camellia oleifera seed, microwave, roasting, baking and steaming, four different preheating methods were used. Yield efficiency of seeds and the quality of oil were determined. Fuzzy mathematical evaluation method, gray correlation method and principal component analysis were used to make a comprehensive evaluation. The results showed that the four methods can significantly improve the yield efficiency of seed and the sensory quality of oil. The content of nutrition functional ingredients in oil such as flavone, polyphenol, sterol and so on also increased. There has little effect on fatty acid composition of oil. Acid value and peroxide value increased slightly, but still conform to the requirements of the national first -degree standard. In general, microwave is the best, and the effects of roasting, baking and steaming are relatively small.