制油工艺对油茶籽油生物活性成分含量 和抗氧化活性的影响Effect of oil production process on the biologically active ingredients and antioxidant activity of oil-tea camellia seed oil
刘芳1，吴苏喜1，2，蒋明芳1，谭传波3，李普选2LIU Fang1, WU Suxi1,2, JIANG Mingfang1, TAN Chuanbo3, LI Puxuan2 · 2022 · Zhongguo youzhi
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
为了了解不同制油工艺对油茶籽油生物活性成分含量和抗氧化活性的影响，以油茶果为原料，采取鲜榨法、浸提法、新水法、冷榨法和热榨法5种制油工艺分别制取油茶籽油，研究对比了5种制油工艺的提油率，所制取的油茶籽油的脂肪酸组成、生物活性成分(生育酚、角鲨烯及多酚)含量及其对DPPH自由基和ABTS自由基的清除能力。结果表明，5种制油工艺的提油率均在73%以上，其中浸提法（（96.45±3.02）%）最高，冷榨法（（73.72±2.76）%）最低，鲜榨法（（82.36±224）%）、新水法（（81.91±3.21）%）和热榨法（（80.34±2.09）%）没有显著差异；5种工艺所制取的油茶籽油具有相似的脂肪酸组成；在α-生育酚和总生育酚含量方面，新水法制取的油茶籽油含量最高（α-生育酚含量（263.77±1.58）mg/kg，总生育酚含量（280.55±1.64）mg/kg），鲜榨法、冷榨法和热榨法制取的油茶籽油中总生育酚含量接近，在233~244 mg/kg之间，浸提法制取的油茶籽油中总生育酚含量只有（17.10±0.76）mg/kg；在角鲨烯和多酚含量方面，鲜榨法制取的油茶籽油明显高于其他工艺的，分别为（350.56±7.60）mg/kg和（45.04±4.50）mg/kg，新水法制取的油茶籽油角鲨烯含量最低，为（249.99±3.73）mg/kg，浸提法制取的油茶籽油多酚含量最低，为（7
Abstract by 刘芳1，吴苏喜1，2，蒋明芳1，谭传波3，李普选2LIU Fang1, WU Suxi1,2, JIANG Mingfang1, TAN Chuanbo3, LI Puxuan2, Zhongguo youzhi (2022) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.19902/j.cnki.zgyz.1003-7969.210470