油茶籽贮藏方式对油茶籽油品质的影响
Effect of Seed Storage on Quality of Oil-tea Camellia Oil
胡伯凯 1耿阳阳 1刘亚娜 1王纪辉 1张时馨 1曾亚军1
作者信息
- 1. 贵州省核桃研究所,贵州 贵阳 550005;贵州省林业科学研究院,贵州 贵阳 550005
- 折叠
摘要
通过分析油茶籽在不同包装和贮藏条件下的理化指标、微营养成分和质构特性等的变化规律,研究油茶籽在贮藏期间理化、微营养成分等指标的变化规律.结果表明:在贮藏前 60 d,脂肪含量略微上升;角鲨烯及β-谷甾醇含量经贮藏后有所提高,而维生素E的含量变化不大;贮藏期间,种仁的硬度高于茶籽,而弹性则相反.用 4℃真空包装的方式贮藏种仁可以有效减缓其酸价和过氧化值的升高,同时保持各种营养成分的含量在较高水平.
Abstract
The purpose of this study is to investigate the physicochemical and nutritional parameters of oil-tea ca-mellia seed oil during storage.Vacuum-sealed packaging below 4℃and 60 days duration were also selected to de-termine the variation patterns of physicochemical parameters,micronutrients content,and textural characteristics of oil-tea camellia seed oil.The normal packaging and storage were set as the control at room temperature.The results show that there was a slight increase in the fatty acid content of the seeds during the first 60 days of storage.The lev-els of squalene and β-sitosterol increased after storage,while there was no significant change in the vitamin E con-tent.The hardness of the kernel during storage was higher than that of the seeds before,while the elasticity showed the opposite trend.The storing kernels in the vacuum-sealed packaging at 4℃were effectively reduced the acid val-ue and peroxide value,while the various micro-nutrients were maintained at high level.
关键词
油茶籽/贮藏/微营养成分/品质/变化规律Key words
oil-tea camellia seeds/storage/micro-nutrient/quality/changing patterns引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据