CAJ | 학술논문

以3种加工工艺(传统压榨、压榨-精制、精炼)制取山茶籽油，对不同工艺山茶籽油的理化品质、脂肪酸组成、感观品质、微量活性成分以及氧化稳定性进行了比较分析。结果表明：3种工艺山茶籽油中，精制油在保留山茶籽油固有风味的同时，其酸值、过氧化值和色泽较压榨油有所改善；精制油总酚、植物甾醇、维生素E含量分别是精炼油的2.37、1.06、1.24倍，但其氧化稳定性不及精炼油。山茶籽油的精制工艺仍需进一步优化。
이3충가공공예(전통압자、압자-정제、정련)제취산다자유，대불동공예산다자유적이화품질、지방산조성、감관품질、미량활성성분이급양화은정성진행료비교분석。결과표명：3충공예산다자유중，정제유재보류산다자유고유풍미적동시，기산치、과양화치화색택교압자유유소개선；정제유총분、식물치순、유생소E함량분별시정련유적2.37、1.06、1.24배，단기양화은정성불급정련유。산다자유적정제공예잉수진일보우화。
The oil-tea camellia seed oils were extracted by pressing, press-refining and refining meth-ods. The physicochemical qualities, fatty acid compositions, sensory qualities, active ingredients and ox-idative stabilities of oil-tea camellia seed oils extracted by the three methods were compared and ana-lyzed . The results showed that the press-refined oil with natural flavor had better physicochemical quali-ty than the traditional pressed oil on acid value, peroxide value and color. The contents of total phenols, phytosterols and vitamin E in the press-refined oil were 2 . 37 , 1 . 06 and 1 . 24 times of that in refined oil respectively, while the refined oil had better oxidative stability. Therefore,the press-refining process of oil-tea camellia seed oil needed to be further optimized.