CAJ | 학술논문

研究了精炼过程对油茶籽油品质的影响。结果表明：脱胶脱酸工序中油茶籽油酸值降低；脱色工序中油茶籽油色泽变浅、酸值上升、过氧化值降低；脱臭工序中油茶籽油中甾醇、α-生育酚、角鲨烯含量显著降低，分别降低了32．1%、16．6%、40．0%；冬化工序中因饱和脂肪酸结晶析出而使得油茶籽油碘值、不饱和脂肪酸含量和三油酸甘油酯含量升高；精炼过程中，油茶籽油脂肪酸组成和甘油三酯组成变化不大。
연구료정련과정대유다자유품질적영향。결과표명：탈효탈산공서중유다자유산치강저；탈색공서중유다자유색택변천、산치상승、과양화치강저；탈취공서중유다자유중치순、α-생육분、각사희함량현저강저，분별강저료32．1%、16．6%、40．0%；동화공서중인포화지방산결정석출이사득유다자유전치、불포화지방산함량화삼유산감유지함량승고；정련과정중，유다자유지방산조성화감유삼지조성변화불대。
The influence of refining process on the quality of oil-tea camellia seed oil was researched. The results showed that acid value of oil-tea camllia seed oil reduced in degumming and deacidification process;the color of oil-tea camellia seed oil dodged, the peroxide value lowered and acid value rose during bleaching;in the process of deodorization, the contents of sterol, squalene and α-tocopherol of oil-tea camellia seed oil significantly decreased by 32. 1%,16. 6% and 40. 0%, respectively;since the saturated fatty acids had been separated by crystallization, the iodine value and contents of unsaturated fatty acids and triolein increased during winterization; the compositions of fatty acid and triglyceride of oil-tea camellia seed oil changed slightly during refining.