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

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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Bibliographic Details
Main 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
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-11-01
Series:	Zhongguo youzhi
Subjects:	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
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20231102&flag=1

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