油脂精炼对茶叶籽油品质变化的影响

摘要

The changes of fatty acid compositions, basic indicators, fat accompaniments, trans fatty acids and benzo ( a) pyrene of crude cold-pressed tea seed oil, deacidified oil, bleached oil and deodorized oil were systematically analyzed. The results showed that during refining of tea seed oil, the tetradecanoic acid and arachic acid almost disappeared;the contents of sterol and polyphenols declined gradually, and the loss rates were 43. 30% and 58. 40% respectively, besides, most of tocopherol and spinacene lost in deodorization process;the benzo ( a) pyrene content decreased by 85. 87%, while the contents of trans fatty acids during bleaching and deodorization reached 1. 20% and 1. 77% respectively, which did not exceed the EU and USA standards (5% and 2%) . The study could provide theoretical basis for further quality improvement, quality indicators formulation and products development of tea seed oil.%对冷榨茶叶籽毛油、脱酸油、脱色油、脱臭油的脂肪酸组成、基本指标、脂肪伴随物、反式脂肪酸和苯并( a)芘的变化进行了系统研究。结果表明：茶叶籽油在精炼过程中，肉豆蔻酸和花生酸大量损失；甾醇和多酚类物质含量逐渐下降，损失率分别为43．30%和58．40%，脱臭工序的生育酚和角鲨烯损失最大；苯并( a)芘含量降低了85．87%；在脱色和脱臭过程中，茶叶籽油的反式脂肪酸大幅上升至1．20%和1．77%，但均未超过欧盟(5%)和美国(2%)的标准。研究为进一步提升茶叶籽油的品质，制定茶叶籽油品质指标和开发新的茶叶籽油产品提供了理论依据。