摘要
以鲜榨山茶油和特级初榨橄榄油为研究对象,对其理化指标、脂肪酸组成和营养成分进行测定并比较。结果表明:鲜榨山茶油在理化指标上与特级初榨橄榄油相当,脂肪酸组成与特级初榨橄榄油相似,但油酸含量高于特级初榨橄榄油,棕榈酸和硬脂酸含量低于特级初榨橄榄油;在维生素E、角鲨烯、植物甾醇等天然生物活性物质方面媲美特级初榨橄榄油。
Taking fresh pressed oil-tea camellia seed oil and extra virgin olive oil as research objects,the physicochemical indexes,fatty acid composition and nutrients in the two oils were studied and compared. The results showed that fresh pressed oil-tea camellia seed oil was equivalent to extra virgin olive oil in terms of physicchemical indexes,similar to extra virgin olive oil in fatty acid composition while with higher oleic acid content than extra virgin olive oil and lower palmitic acid and stearic acid contents than extra virgin olive oil,and comparable to extra virgin olive oil in terms of natural biological active substances such as vitamin E,squalene and phytosterol.
作者
谭传波
田华
周刚平
赖琼玮
杨耀学
陈劲松
黄闺
张俊天
TAN Chuanbo;TIAN Hua;ZHOU Gangping;LAI Qiongwei;YANG Yaoxue;CHEN Jinsong;HUANG Gui;ZHANG Juntian(Hunan Great Sanxiang Camellia Oil Co.,Ltd.,Hengyang 421141,Hunan,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2019年第1期67-69,共3页
China Oils and Fats
基金
2018年度湖南省科技重大专项(2018NK1030)
关键词
鲜榨山茶油
特级初榨橄榄油
营养价值
比较
fresh pressed oil-tea camellia seed oil
extra virgin olive oil
nutritional value
comparison
