摘要
为研究加工方式对茶油营养成分和食用安全性的影响,确保茶油作为高端食用油的经济价值,对采用热榨、冷榨、茶籽浸提、茶麸浸提、精炼和半精炼法得到的茶油开展营养成分、有害物质分析测试研究。结果表明,加工方式对脂肪酸成分影响不明显;茶籽浸提(未精炼)法得到的茶油VE含量和角鲨烯含量最高,分别为291.1和306.7 mg/kg。冷榨法得到的茶油酸价和过氧化值分别为0.83 mg/g和0.08 g/100g。冷榨法是较好的茶油制取方式;热榨法得到的茶油中苯并(a)芘含量较高,不利于食品安全。
In order to study effects of processing methods on nutrient components and edible safety of tea oil,and to ensure economic value of tea oil as a high-end edible oil,nutrient components and harmful substances of tea oils extracted by hot pressing,cold pressing,oil-tea camellia seed extraction,tea bran extraction,refining and semi-refining methods were analyzed.Results showed that processing methods had no obvious effects on components of fatty acid.Contents of VE and squalene of tea oil extracted by oil-tea camellia seed extraction(unrefining)were the highest,which were 291.1 and 306.7 mg/kg,respectively.Acid value and peroxide value of tea oil extracted by cold pressing were 0.83 mg/g and 0.08 g/100g,respectively.Cold pressing was a good way to produce tea oil.Content of benzo(a)pyrene of tea oil extracted by hot pressing was higher,which was not conducive to food safety.
作者
关继华
黎贵卿
江燕
汤星月
吴建文
杨素华
Guan Jihua;Li Guiqing;Jiang Yan;Tang Xingyue;Wu Jianwen;Yang Suhua(Guangxi Forestry Research Institute,Nanning,Guangxi 530002,China;Guangxi Zhuang Autonomous Region Center for Analysis and Test Research,Nanning,Guangxi 530022,China;Guangxi Key Laboratory of Special Non-wood Forests Cultivation and Utilization,Nanning,Guangxi 530002,China)
出处
《广西林业科学》
2023年第4期504-508,共5页
Guangxi Forestry Science
基金
广西创新驱动发展专项课题(桂AA20302021-6)
广西特色经济林培育与利用重点实验室课题(JA-22-04-02)
广西林业科技推广示范项目(2023GXLK22)。
关键词
加工方式
主要营养成分
苯并(A)芘
茶油
processing method
main nutrient component
benzo(a)pyrene
tea oil
作者简介
第一作者:关继华(1985-),男,硕士,高级工程师,主要从事林化产品加工技术研发;通信作者:黎贵卿(1982-),男,硕士,正高级工程师,主要从事林化产品加工技术研发。
