CAJ | 학술논문

研究了精炼工艺对油茶籽油活性成分和抗氧化性的影响。结果表明：经过精炼，油茶籽油中的活性成分不断降低，碱炼后，多酚损失率达到了80.50%；脱色和脱臭后，生育酚损失率分别达到了13.05%和20.69%，甾醇的损失率分别达到了12.85%和13.09%；脱色后，角鲨烯损失率达到了24.99%。抗氧化性方面，油茶籽油对3种自由基的清除能力有一定差异，强弱顺序为ORAC自由基>ABTS自由基>DPPH自由基。
연구료정련공예대유다자유활성성분화항양화성적영향。결과표명：경과정련，유다자유중적활성성분불단강저，감련후，다분손실솔체도료80.50%；탈색화탈취후，생육분손실솔분별체도료13.05%화20.69%，치순적손실솔분별체도료12.85%화13.09%；탈색후，각사희손실솔체도료24.99%。항양화성방면，유다자유대3충자유기적청제능력유일정차이，강약순서위ORAC자유기>ABTS자유기>DPPH자유기。
The effects of refining process on the bioactive constituents and antioxidant activity of oil-tea camellia seed oil were studied. The results showed that the contents of bioactive constituents in oil-tea camellia seed oil reduced continuously during refining. After alkali refining,the loss rate of polyphenols reached 80. 50%;after bleaching and deodorization,the loss rates of tocopherol reached 13. 05% and 20. 69% respectively,and the loss rates of sterols reached 12. 85% and 13. 09% respectively;the loss rate of squalene reached 24. 99% after bleaching. In terms of antioxidant activity,there were some differ-ences in the scavenging capacities of oil-tea camellia seed oil on three free radicals,and the scavenging rate on ORAC free radical was the highest,followed by ABTS free radical and DPPH free radical.