CAJ | 학술논문

为了探明脱色对冷榨茶油品质的影响，以冷榨（≤65℃）毛茶油为原料，采用竹炭／活性白土复合脱色剂脱色，测定脱色前后茶油的理化指标、主要生物活性成分、脂肪酸组成与含量、感官品质以及流变学性能。本研究采用的脱色工艺能使冷榨茶油达到无色状态（Y0R0），经脱色后，其酸价和过氧化值分别降至0．05 mg·g －1和0．52 mmol·kg －1，处于非常低的水平；除类胡萝卜素以外，脱色对茶油中的生物活性成分均无明显影响；脱色后，冷榨茶油的风味值仅为0．3分，接近无味状态；而且，脱色也未改变冷榨茶油的脂肪酸组成与含量；此外，脱色对茶油的流变学性能亦无明显影响。脱色处理不仅能使冷榨茶油满足化妆品用油无色、无味的要求，且不会破坏茶油中的生物活性成分，还能提高其保存性能，并对冷榨茶油的其他重要品质特性无负面影响。
위료탐명탈색대랭자다유품질적영향，이랭자（≤65℃）모다유위원료，채용죽탄／활성백토복합탈색제탈색，측정탈색전후다유적이화지표、주요생물활성성분、지방산조성여함량、감관품질이급류변학성능。본연구채용적탈색공예능사랭자다유체도무색상태（Y0R0），경탈색후，기산개화과양화치분별강지0．05 mg·g －1화0．52 mmol·kg －1，처우비상저적수평；제류호라복소이외，탈색대다유중적생물활성성분균무명현영향；탈색후，랭자다유적풍미치부위0．3분，접근무미상태；이차，탈색야미개변랭자다유적지방산조성여함량；차외，탈색대다유적류변학성능역무명현영향。탈색처리불부능사랭자다유만족화장품용유무색、무미적요구，차불회파배다유중적생물활성성분，환능제고기보존성능，병대랭자다유적기타중요품질특성무부면영향。
The paper was aimed to investigate the effect of decolorization on Camellia oleifera Abel see d oil quali-ty (COASO)cold -pressed.Crude COASO prepared under low temperature (≤65 ℃)had been taken as the material and bamboo charcoal /activated clay as compound decolorant;the mainly important indexes including physicochemical index,main bioactive components in COASO,fatty acid composition &content,sensory quality and rheological prop-erties were measured before and after the decolorization process.Decolorization technology was used in the study could produce a colorless state (Y0R0)to realize COASO cold -pressed.After decolorization,the acid value and peroxide value of COASO were reduced to a extremely low level,i.e.0.05 mg/g -1 and 0.52 mmol /kg -1 respective-ly;except carotenoid,bioactive components in COASO have not been significantly affected during the process of de-colorization;for the flavor of COASO,its average score was only 0.3 points,in a state of almost tasteless after decol-orization;in addition,the decolorization process did not change the fatty acid composition and the content of COASO;furthermore,no obvious influence on the rheological properties was observed.The result indicated that the decoloriza-tion treatment could not only make the COASO cold -pressed realize the demand of colorless and tasteless of cosmetic oil,without damage on bioactive components in COASO,but also could improve its property of preservation,with no adverse effects shown on other important quality characteristics.