| 秦玉川,刘本同,薛锦松,王丽玲,杨柳,方茹,贺亮,王衍彬.冷榨法与热榨法制取山茶油品质差异研究[J].中国粮油学报,2020,35(5):97- |
| 冷榨法与热榨法制取山茶油品质差异研究 |
| Study on Quality Difference of Hot- pressed and cold-pressed Camellia Oil |
| 投稿时间：2019-08-16 修订日期：2019-11-28 |
| DOI： |
| 中文关键词: 山茶油 冷榨 热榨 品质差异 |
| 英文关键词:Camellia Oil, Hot- pressed, cold-pressed,Quality Difference |
| 基金项目:浙江省重点研发计划（2018C02016）；浙江省院所专项（2018F10005，2013F50012） |
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| 中文摘要: |
| 为生产高端山茶油产品提供数据与理论支撑，提升国内山茶油行业加工水平，本文阐述了山茶油冷榨法和热榨法两种制油方式的特点，并对所获得山茶油进行物理指标、营养元素含量和危害物含量进行对比分析，结果表明：冷榨山茶油色泽浅黄透明，具有淡淡的油茶清香，其酸价、过氧化值为热榨山茶油的0.77倍和0.66倍，磷脂含量是热榨山茶油的0.36倍，维生素E和角鲨烯是热榨山茶油的1.29倍和1.28倍，苯并（α）芘含量仅热榨山茶油的3%，实验室冷榨与热榨山茶油中塑化剂均未检出。说明冷榨山茶油在理化指标、营养元素含量、危害物含量等多个方面均优于热榨山茶油，是非精炼食用山茶油的一种优质加工方法。 |
| 英文摘要: |
| In order to improve the processing level and produce high-end camellia oil, two methods of hot and cold pressing camellia oil were investigated. Physical index, nutrient element content and hazard content in the isolation of Camellia oil were compared and evaluated. The results showed the cold pressed camellia oil had a light yellow and transparent color with a light camellia fragrance. The acid value and peroxide value of cold pressing oil were only 0.77 and 0.66 times of hot pressing oil, and 0.36 times of phospholipid content. But vitamin E and squalene was 1.29 times and 1.28 times that of the hot press camellia oil, and benzo (alpha) pyrene levels was only 3% of hot press camellia oil. Plasticizer has not been checked out both in cold pressed and hot pressed camellia oil. The results of the present analysi indicates that cold-pressed camellia oil is superior to hot-pressed camellia oil in physical and chemical indexes, nutrient element content, hazardous substance content and other aspects, and is a high-quality processing method for non-refined edible camellia oil. |
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