| 蒋黎艳,邓志薇,李若楠,严召颖,肖新生.油茶籽烘烤预处理对其油脂综合品质的影响[J].中国粮油学报,2025,40(4):133-143 |
| 油茶籽烘烤预处理对其油脂综合品质的影响 |
| Effect of Roasting Pretreatment of Camellia Oleifera Seeds on Their Oil Comprehensive Quality |
| 投稿时间：2024-05-22 修订日期：2024-09-21 |
| DOI： |
| 中文关键词: 烘烤预处理 油茶籽 脂肪酸组成 活性成分 挥发性风味 |
| 英文关键词:Roasting Pretreatment Camellia Oleifera Seeds Fatty Acid Composition Active Ingredients Volatile Flavor |
| 基金项目:湖南省自然科学基金项目（2024JJ7192）；永州市指导性科技计划项目（2023YZ022） |
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| 中文摘要: |
| 为系统全面地了解烘烤温度和时间对油茶籽油理化性质、化学成分及风味的变化规律的影响，以油茶籽为原料，研究烘烤预处理对油茶籽油综合品质的影响。结果表明：烘烤预处理能显著提高油茶籽的出油率，但对油茶籽油脂肪酸组成无显著性影响；同时烘烤预处理后油茶籽油的酸价和过氧化值都比对照组高，但均未超出压榨一级油茶籽油质量标准；油茶籽油中的总酚含量在339.0~485.0 mg/kg范围，角鲨烯含量在185.84~433.12 mg/kg范围，烘烤预处理后油茶籽油中总酚和角鲨烯含量均高于对照组，且存在显著性差异（P<0.05）；油茶籽油中α-生育酚含量范围在66.77~142.03 mg/kg，总甾醇含量在1581.74~3433.46 mg/kg，随烘烤温度和时间的增加均呈先上升后下降地趋势；油茶籽油中共鉴定出39种挥发性化合物，随着烘烤程度的增加，油脂中醛类物质含量有所减少，杂环类物质含量逐渐上升，油茶籽油整体风味由青草香和油脂香转变为浓郁的烘烤香和坚果香；结合聚类热图分析，烘烤预处理对醛类化合物和杂环类化合物影响较大。 |
| 英文摘要: |
| In order to systematically and comprehensively understand the effects of roasting temperature and time on the physicochemical properties, chemical composition and flavor of camellia seed oil, the effects of roasting pretreatment on the comprehensive quality of camellia oleifera seeds oil were studied. The results showed that roasting pretreatment could significantly im-prove the oil yield of Camellia oleifera seed, but there was no significant effect on the fatty acid composition of Camellia oleifera seed oil. At the same time, the acid value and peroxide value of camellia seed oil after roasting pretreatment were higher than those of the control group, but they did not exceed the quality standard of the first-class camellia seed oil. The contents of total phenols and squalene in camellia seed oil were in the range of 339.0~485.0 mg/kg and 185.84~433.12 mg/kg, respectively. After roasting pretreatment, the contents of total phenols and squalene in camellia seed oil were higher than those in the control group, and there were significant differences (P < 0.05). The content of α -tocopherol in camellia seed oil ranged from 66.77 to 142.03 mg/kg, and the content of total sterols ranged from 1581.74~3433.46 mg/kg, both of which increased first and then decreased with the increase of roasting temperature and time. A total of 39 volatile compounds were identified in camellia seed oil, including 11 aldehydes, 6 heterocycles, 3 ketones, 6 alcohols, 5 acids, 2 esters, 5 hydrocarbons and 1 terpenes. With the increase of roasting degree, the content of aldehydes in oil decreased, while the content of heterocyclic compounds gradually increased, and the overall flavor of oil-tea camellia seed oil changed from grass aroma and oil aroma to strong roasting aroma and nut aroma. Through cluster thermogram analysis, it was found that roasting pretreatment has a significant impact on aldehydes and heterocyclic compounds. |
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