不同提取方法对茶油品质的影响
详细信息Analysis of the camellia oil by various extraction process
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摘要: 研究了亚临界流体萃取、超临界CO2萃取、超声波提取和压榨4种方法对茶油提取率、感官品质、理化指标、营养成分和脂肪酸组成的影响。结果表明,亚临界萃取和超临界CO2萃取两种方法的提油率高,超过96%;提取的茶油感官品质和理化指标明显优于其他两种方法,基本符合国标一级压榨成品油质量指标,可以省去现有的精炼工序;并更好的保留了茶油中VE、多酚、黄酮、甾醇、叶绿素和类胡萝卜素等营养成分。而亚临界萃取比超临界CO2萃取具有压力低、设备投入相对较小的优势,是一种高效益、高品质的茶油生产方法。Abstract: Camellia oil was extracted by four methods (subcritical extraction, supercritical CO2extraction, ultrasonic and pressing extraction) and the indexes of the oil such as oil extracting rate, sensory and physicochemical properties, nutrient contents and fatty acid composition were studied. The results showed that subcritical and supercritical extraction had higher oil extracting rate which exceeded 96% and the oil had more vitamin E, polyphenols, flavonoids, sterols, chlorophyll and carotenoids etc. The sensory and physicochemical indexes of the subcritical and supercritical oil basically conformed to the requirements of the national first-degree standards which were better than the other two methods, so that the refinery processes could be eliminated.But the subcritical extraction was a high efficiency and high quality extracting technology which had lower machinery pressure and cost than the supercritical CO2extraction.
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