摘要
通过茶油的感官指标、理化指标及部分功能性成分含量,比较水酶法、水代法、压榨法、超临界CO2萃取法以及有机溶剂浸出法所得茶油的品质。结果表明,水代法和水酶法茶油的感官指标和理化指标相近,并优于其他方法所提茶油。茶油中的维生素E(VE)几乎全部是α-VE。压榨茶油中角鲨烯含量最高,VE含量最低;超临界提取的茶油中VE含量最高,水代法、水酶法与浸出法所得茶油角鲨烯和VE含量相近。各方法提取的茶油中脂肪酸组成没有显著差异。
According to sensory index,physicochemical index and some active components content of camellia oil,the quality of camellia oil extracted by different methods as aqueous enzymatic extraction,aqueous extraction,pressing process,supercritical C02 extraction and organic solvent lixiviation process was compared. The results showed that the sensory and physicochemical index of camellia oil extracted by aqueous enzymatic and aqueous process was similarity and better than that extracted by other ways. The VE in camellia oil was nearly all a-VE. The oil by pressing has highest squalene content and lowest VE content,and the oil of supercritical process has highest VE content. The squalene content and VE content of camellia oil extracted by aqueous enzymatic,aqueous,solvent extraction were similar. The fatty acids composition of camellia oil extracted by all these methods had no sianificant differences.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期267-269,274,共4页
Science and Technology of Food Industry
基金
江西省科技重大专项(赣科发[2010]J217)
关键词
提取方法
茶油
品质比较
extracting methods
camellia oil
quality comparing
