CAJ | 학술논문

以普通油茶果为原料,去壳后通过冷榨机机械压榨,得到冷榨油茶籽油,采用气相色谱法分析其脂肪酸组成,采用Rancimat法分析其氧化稳定性。研究结果表明：冷榨油茶籽油中不饱和脂肪酸含量为84.99%,其中油酸72.48%,亚油酸6.97%,α-亚麻酸2.22%；诱导期的对数与温度之间呈线性相关；在抗氧化剂添加量相等的情况下,TBHQ的抗氧化效果最好,其次是迷迭香提取物和茶多酚；使用100 mg/kg TBHQ +200 mg/kg迷迭香提取物作为冷榨油茶籽油的抗氧化剂,可使冷榨油茶籽油在120℃的诱导期延长1.88倍,抗氧化效果显著。
이보통유다과위원료,거각후통과랭자궤궤계압자,득도랭자유다자유,채용기상색보법분석기지방산조성,채용Rancimat법분석기양화은정성。연구결과표명：랭자유다자유중불포화지방산함량위84.99%,기중유산72.48%,아유산6.97%,α-아마산2.22%；유도기적대수여온도지간정선성상관；재항양화제첨가량상등적정황하,TBHQ적항양화효과최호,기차시미질향제취물화다다분；사용100 mg/kg TBHQ +200 mg/kg미질향제취물작위랭자유다자유적항양화제,가사랭자유다자유재120℃적유도기연장1.88배,항양화효과현저。
Cold-pressed oil-tea camellia see d oil was extracted from Camellia oleifera Abel. by me-chanical pressing after peeling. The fatty acid composition and the oxidation stability of oil-tea camellia seed oil were determined by GC and Rancimat methods. The results showed that the unsaturated fatty acids in cold-pressed oil-tea camellia seed oil was 84. 99%, mainly containing oleic acid (72. 48%), linoleic acid (6. 97%) and α-linolenic acid (2. 22%). There was a linear relationship between log-arithm of induction period and temperature. In the case of adding equal dosage of antioxidant, the best antioxidant was TBHQ, followed by rosemary extract and tea polyphenol. When 100 mg/kg TBHQ and 200 mg/kg rosemary extract were added, the induction period of oil -tea camellia seed oil at 120℃could extend 1. 88 times compared with no antioxidant added at the same temperature, displaying a prom-inent antioxidative performance.