食品工业科技2012，Vol.33Issue(24)：307-310,4.
不同提取方法对茶油品质的影响
Analysis of the camellia oil by various extraction process
摘要
Abstract
Camellia oil was extracted by four methods(subcritical extraction, supercritical CO2 extraction, 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 CO2 extraction.关键词
茶油/亚临界萃取/超临界CO2萃取/超声波提取/压榨法/品质/营养成分Key words
camellia oil/subcritical extraction/supercritical CO2 extraction/ultrasonic extraction/pressing extraction/quality/nutrient contents分类
轻工纺织引用本文复制引用
刘肖丽,吴雪辉..不同提取方法对茶油品质的影响[J].食品工业科技,2012,33(24):307-310,4.基金项目
基金项目：广东省科技计划项目（20098030802043）. （）
