安徽农业大学学报2024，Vol.51Issue(5)：881-887,7.DOI:10.13610/j.cnki.1672-352x.20241031.013
水蒸气蒸馏脱酸对茶叶籽油功能性伴随物的影响
Effect of steam deacidification on functional concomitants of green tea seed oil
摘要
Abstract
To increase the retention rate of bioactive compounds such as polyphenols,tocopherols,and squa-lene in refined green tea seed oil,this study first investigated the effect of the chemical refining process on these compounds,and then optimized the steam deacidification parameters to minimize their losses during refining.The results showed that the process of alkali refining deacidification had the greatest impact on the functional concom-itants of green tea seed oil.Specifically,the contents of total polyphenols,tocopherols,and squalene were reduced by 37.98％,32.50％and 24.11％,respectively,when compared to the degumming step.The optimal conditions for steam deacidification were found to be the distillation temperature of 120 ℃ and the distillation time of 90 min.The optimized process of steam deacidification significantly increased the retention rates of functional concomi-tants in green tea seed oil.Specifically,the retention rates of total polyphenols,squalene and tocopherol were 62.04％,85.35％and 82.30％,correspondingly.These research results provide a theoretical basis for improving the large-scale production process of high-quality green tea seed oil.关键词
木本食用油/油脂精炼/物理脱酸/生物活性物质/保留率Key words
woody edible oil/oil refining/physical deacidification/bioactive substances/retention rate分类
轻工纺织引用本文复制引用
董大鹏,宋其斌,支艺明,黄进宝..水蒸气蒸馏脱酸对茶叶籽油功能性伴随物的影响[J].安徽农业大学学报,2024,51(5):881-887,7.基金项目
大健康研究院食品营养健康联合研究中心专项(2023SJY02)和安徽省自然科学基金项目(2108085MC119)资助. （2023SJY02）
