不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage
旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼...
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| Format: | Article |
| Language: | English |
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中粮工科（西安）国际工程有限公司
2023-11-01
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| Series: | Zhongguo youzhi |
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| Online Access: | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231102&flag=1 |
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| author | 曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua1 |
| author_facet | 曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua1 |
| author_sort | 曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua1 |
| collection | DOAJ |
| description | 旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼山茶油的脂质伴随物含量最低，损失较多；由Pearson相关性分析可知，山茶油的质量指标（酸值、过氧化值、p-茴香胺值）与其α-生育酚含量呈显著或极显著负相关。综上，不同工艺山茶油的品质和营养价值在储藏过程中均明显下降，浸出-精炼山茶油的储藏稳定性不如压榨山茶油。In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil. |
| first_indexed | 2024-03-10T08:27:00Z |
| format | Article |
| id | doaj.art-12f27fc51c3a49829be80dfc048e20ac |
| institution | Directory Open Access Journal |
| issn | 1003-7969 |
| language | English |
| last_indexed | 2024-03-10T08:27:00Z |
| publishDate | 2023-11-01 |
| publisher | 中粮工科（西安）国际工程有限公司 |
| record_format | Article |
| series | Zhongguo youzhi |
| spelling | doaj.art-12f27fc51c3a49829be80dfc048e20ac2023-11-22T09:21:02Zeng中粮工科（西安）国际工程有限公司Zhongguo youzhi1003-79692023-11-014811813,2410.19902/j.cnki.zgyz.1003-7969.220468不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua10 （1.华南理工大学 食品科学与工程学院，广州 510640； 2.广东省农业科学院 蚕业与农产品加工研究所， 广州 510610； 3.华南理工大学 生物科学与工程学院，广州 510006） (1.College of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; 2.Sericultural and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 3.School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China)旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼山茶油的脂质伴随物含量最低，损失较多；由Pearson相关性分析可知，山茶油的质量指标（酸值、过氧化值、p-茴香胺值）与其α-生育酚含量呈显著或极显著负相关。综上，不同工艺山茶油的品质和营养价值在储藏过程中均明显下降，浸出-精炼山茶油的储藏稳定性不如压榨山茶油。In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil.http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231102&flag=1山茶油；加工工艺；储藏稳定性；加速氧化；品质oil-tea camellia seed oil; processing technology; storage stability; accelerated oxidation; quality |
| spellingShingle | 曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua1 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage Zhongguo youzhi 山茶油；加工工艺；储藏稳定性；加速氧化；品质 oil-tea camellia seed oil; processing technology; storage stability; accelerated oxidation; quality |
| title | 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
| title_full | 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
| title_fullStr | 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
| title_full_unstemmed | 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
| title_short | 不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage |
| title_sort | 不同工艺山茶油在储藏过程中品质变化quality changes of oil tea camellia seed oil with different processing techniques during storage |
| topic | 山茶油；加工工艺；储藏稳定性；加速氧化；品质 oil-tea camellia seed oil; processing technology; storage stability; accelerated oxidation; quality |
| url | http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231102&flag=1 |
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