本文選題：水代法 + 浙江紅花油茶��； 參考：《中南林業(yè)科技大學(xué)》2010年碩士論文

【摘要】：茶油(Camellia oil)作為我國(guó)特有的食用油,其營(yíng)養(yǎng)價(jià)值和保健功用已為人們所熟知。隨著人們生活水平的提高,廣大消費(fèi)者對(duì)具有保健作用的茶油必然越來越關(guān)注,所以,生產(chǎn)高品質(zhì)的茶油已成為必要。不同的品種和制取方法對(duì)于茶油品質(zhì)有一定的影響,所以,好的油茶品種和適當(dāng)?shù)闹朴头椒ㄓ欣谔岣卟栌偷钠焚|(zhì)。浙江紅花油茶(Camellia chekiangoleosa Hu.)屬山茶科山茶屬,是一種集庭院園林觀賞和種仁可榨取食用油雙重功能于一體的樹種。一般適宜生長(zhǎng)在溫暖濕潤(rùn)地區(qū)海拔600-1200米的山區(qū),主要分布在浙江省境內(nèi),另外,在福建、江西、湖北和安徽也有分布。浙江紅花油茶的種植面積和年產(chǎn)量居全國(guó)油茶種類的第四位,其含油率和脂肪酸組成均優(yōu)于普通油茶,是一種較佳的木本食用油料樹種。水代法制油符合安全、營(yíng)養(yǎng)、綠色的要求,對(duì)環(huán)境污染少,成本低。油茶籽脫殼可實(shí)現(xiàn)機(jī)械化,且油茶籽仁含油量高,屬軟質(zhì)油料,適合于水代法取油。另外,大量研究表明,茶油香氣和脂肪酸組成成分與油脂品質(zhì)有密切聯(lián)系。因此,研究浙江紅花油茶的水代法制油工藝,弄清該茶油的香氣和油脂主要組成成分,對(duì)提高茶油品質(zhì)和保障消費(fèi)者健康有著重要的意義。 本課題采用浙江紅花油茶籽為原材料,采用水代法制油,并且通過對(duì)該法制取的油脂進(jìn)行感官評(píng)定實(shí)驗(yàn)、常規(guī)指標(biāo)的檢測(cè)、香氣成分和脂肪酸成分的測(cè)定,進(jìn)而對(duì)該油脂進(jìn)行品質(zhì)分析。反映茶油品質(zhì)的重要指標(biāo)如下：①茶油原材料——油茶籽的經(jīng)濟(jì)性狀；②茶油香氣；③常規(guī)指標(biāo)；④脂肪酸組成。本文具體內(nèi)容及基本結(jié)論如下： (1)根據(jù)國(guó)標(biāo)測(cè)定浙江紅花油茶籽的千粒重、出仁率、含油率、含水量等經(jīng)濟(jì)性狀,通過與普通油茶籽的各項(xiàng)經(jīng)濟(jì)性狀指標(biāo)進(jìn)行對(duì)比,證明了浙江紅花油茶是一種優(yōu)于普通油茶的食用油料樹種。 (2)將干燥的茶籽仁切成薄片,170℃焙烤10 min。準(zhǔn)確稱取焙烤后的茶籽仁10.00 g,磨碎后加一定比例的水,在不同溫度下恒溫水浴振蕩(160 r/min)一定時(shí)間。然后在4000 r/min下離心10 min,吸去上層清油并稱重。再吸去乳化層和水層,得漿渣,于55℃下烘12h后測(cè)殘油率。單因素試驗(yàn)設(shè)計(jì)為：以水料比3：1(v/m),提取溫度40℃,提取時(shí)間90 min和pH 8.0,作為基本條件,在改變其中一個(gè)條件的情況下保持另外三個(gè)條件不變而進(jìn)行單因素試驗(yàn)。以提油率和清油收率為指標(biāo),通過該試驗(yàn)得到了浙江紅花油茶水代法制油工藝的工藝條件：提取溫度60℃,提取時(shí)間120 min,水料比3：1(v/m)和pH 9.0,經(jīng)3次平行試驗(yàn)驗(yàn)證,該結(jié)論具有一定的可靠性。試驗(yàn)中,提油率最高可達(dá)到79.27%,清油收率達(dá)到84.83%。另外,本試驗(yàn)還發(fā)現(xiàn)油茶籽前處理中的焙烤環(huán)節(jié)不僅對(duì)提油率有影響,對(duì)所提取茶油的香氣影響很大：經(jīng)焙烤過的油茶籽所提取的茶油香氣濃郁,清新,有較純正的茶油特征香氣；未經(jīng)焙烤前處理的茶油香氣清淡,并帶有青草味。 (3)對(duì)水代法制得的浙江紅花油茶籽油進(jìn)行感官鑒定實(shí)驗(yàn),并將測(cè)定結(jié)果參照國(guó)標(biāo)得出如下結(jié)論：實(shí)驗(yàn)中水代法提取的浙江紅花油茶籽油符合標(biāo)準(zhǔn)植物油感官要求,具有植物油正常的色澤、透明度、氣味,無焦臭、酸敗及其他異味,氣味和透明度這兩項(xiàng)指標(biāo)符合一級(jí)壓榨茶油的標(biāo)準(zhǔn),氣味嗅覺在茶油等級(jí)中為極好。 對(duì)該茶籽油的水分及揮發(fā)物、酸值、過氧化值、K值、皂化值等各項(xiàng)常規(guī)指標(biāo)進(jìn)行測(cè)定,并將測(cè)定結(jié)果參照國(guó)標(biāo)得出如下結(jié)論：水代法提取的浙江紅花油茶籽油除了水分及揮發(fā)物這項(xiàng)指標(biāo)外,其他指標(biāo)均符合符合一級(jí)壓榨茶油的標(biāo)準(zhǔn)。另外,浙江紅花油茶籽油皂化值的測(cè)定結(jié)果說明浙江紅花油茶籽油小中分子量的脂肪酸含量比標(biāo)準(zhǔn)茶油高。 (4)本實(shí)驗(yàn)以水代法制得的浙江紅花油茶籽油為原料,通過HS-SPME方法結(jié)合GC分析技術(shù)對(duì)該茶油香氣成分進(jìn)行研究。優(yōu)化了HS-SPME對(duì)茶油香氣的萃取條件,并對(duì)萃取后GC的實(shí)驗(yàn)結(jié)果進(jìn)行分析。以總峰面積、總峰面積與峰數(shù)比值、峰數(shù)及主要揮發(fā)物質(zhì)峰面積為評(píng)價(jià)指標(biāo),研究了攪拌速度、吸附時(shí)間、解析溫度及時(shí)間對(duì)茶油中香氣物質(zhì)萃取效果的影響,最終優(yōu)化條件為：稱取1.00g油樣,40℃下以100r/min攪拌速度,頂空萃取25 min,之后在260℃下解析5min。另外對(duì)方法的可靠性進(jìn)行了評(píng)價(jià)：研究所選定的11種標(biāo)準(zhǔn)品在表中列出的含量范圍內(nèi)具有良好的線性,相關(guān)系數(shù)(R2)在0.8543-0.9989間；各標(biāo)準(zhǔn)品的檢測(cè)限在0.14ng/g-79.78ng/g間；‘本方法對(duì)茶油樣品的加標(biāo)回收率在91.70%-107.71%之間,平均值為98.87%；在重復(fù)性實(shí)驗(yàn)中,111種標(biāo)準(zhǔn)品在經(jīng)7次連續(xù)檢測(cè)中的RSD范圍在2.46%～4.84%,可見該方法具有較好的可操作性。 通過GC分析技術(shù),對(duì)浙江油茶籽油和普通茶油的11種主要香氣組分進(jìn)行定性定量分析。該11種香氣標(biāo)準(zhǔn)品為乙酸乙酯、苯甲醛、正壬醇、辛醛、壬醛、4-甲基-2-戊酮、乙酸丁酯、正辛醇、正丁醇、1-己醇、1-庚醇。實(shí)驗(yàn)結(jié)果表明：兩種不同茶油的香氣11種主成分含量相近,但具體濃度均有差異。 (5)通過GC檢測(cè)技術(shù),對(duì)浙江油茶籽油和普通茶油的脂肪酸組分進(jìn)行分析,浙江紅花油茶籽油的脂肪酸組成和普通茶油基本一致,主要化學(xué)成分為油酸,但是存在一些差異：①浙江紅花油茶籽油中油酸(C18：1)、亞油酸(C18：2)、肉豆蔻酸(C14：0)、木蠟酸(C24：0)在脂肪酸中的相對(duì)含量偏高；②浙江紅花油茶籽油中檢測(cè)出少量的花生酸(C20：0)和亞麻酸(C18：3),而普通茶油中并未檢出。③浙江紅花油茶籽油中棕櫚酸(C16：0)、硬脂酸(C18：0)、二十二酸(C22：0)、二十二碳一烯酸(C22：1)在脂肪酸中的相對(duì)含量比普通油茶低；④浙江紅花油茶籽油中不飽和脂肪酸的總含量比普通茶油高；⑤浙江紅花油茶籽油中飽和脂肪酸的總含量比普通茶油低。對(duì)二種茶油脂肪酸組分對(duì)比分析可知,浙江紅花油茶籽油的脂肪酸組成優(yōu)于普通茶油。 本文研究結(jié)果對(duì)于促進(jìn)茶油生產(chǎn)工藝的改進(jìn),提高茶油品質(zhì),滿足廣大消費(fèi)者的高品質(zhì)茶油需求都具有十分重要的意義。
[Abstract]:As a special edible oil in China, Camellia oil is well known for its nutritional value and health function. With the improvement of people's living standards, the consumers are bound to pay more and more attention to the health-care tea oil. Therefore, it is necessary to produce high quality tea oil. Different varieties and methods are used for the quality of tea oil. It has a certain influence, so the good oil tea varieties and proper oil making methods are beneficial to improve the quality of the tea oil. The Camellia chekiangoleosa Hu. (Camellia chekiangoleosa) belongs to the genus Camellia. It is a kind of tree species which combines garden ornamental ornamental and kernel to extract edible oil. It is generally suitable for growing in the warm and humid areas. 600-1200 meters of mountain area, mainly distributed in Zhejiang Province, in addition, in Fujian, Jiangxi, Hubei and Anhui are also distributed. The planting area and annual output of the Zhejiang safflower oil tea is fourth in the national oil tea species, its oil content and fatty acid composition are superior to the common oil tea. It is a better woody edible oil tree. Safety, nutrition, green demand, low pollution to the environment, low cost. Camellia seed shelling can be mechanized, and oil tea seed kernel oil content is high, belongs to soft oil, suitable for water generation oil extraction. In addition, a large number of studies show that tea oil aroma and fatty acid composition and oil quality are closely related. Therefore, the water generation of Zhejiang safflower oil tea is studied. It is of great significance to improve the quality of tea oil and ensure the health of consumers.
This subject uses Zhejiang safflower oil tea seed as the raw material, uses water generation method oil, and through the sensory evaluation experiment of the oil and oil obtained by this method, the detection of conventional index, the determination of aroma components and fatty acid composition, and then the quality analysis of the oil. The important indexes reflecting the quality of tea oil are as follows: 1. Tea oil raw material - The economic characters of Camellia oleifera seed; second, aroma of tea oil; 3. Routine index; 4. Fatty acid composition.
(1) according to the national standard, the thousand grain weight of Zhejiang safflower tea seed, the kernel rate, the oil content and the water content are compared with the economic characters of the common oil tea seed. It is proved that the Zhejiang safflower oil tea is a kind of edible oil tree superior to the common oil tea.
(2) cut the dried tea seed kernel into thin slices, roasting 10 min. at 170 C and accurately called the baked tea seed kernel 10 g, after grinding and adding a certain proportion of water, the constant temperature water bath oscillates at a certain time at different temperatures (160 r/min). Then the centrifugal 10 min is centrifuged under 4000 r/min, and the upper layer and the water are sucked to the emulsified layer and water layer, and the pulp slag is obtained at 55. The residual oil rate was measured after 12h drying. The single factor test was designed as follows: the extraction temperature was 40 degrees centigrade, the extraction time was 90 min and pH 8. As the basic condition, the single factor test was carried out to keep the other three conditions unchanged under the condition of changing one of the conditions. The oil extraction rate and the oil yield were taken as the index, and the Zhejiang Province was obtained by this experiment. The technological conditions of the water generation process of river saffron oil tea oil tea: extraction temperature 60 C, extraction time 120 min, water material ratio 3:1 (v/m) and pH 9. After 3 parallel tests, this conclusion has certain reliability. In the experiment, the highest oil extraction rate is up to 79.27%, the oil yield reaches 84.83%., and the roasting in the pre treatment of camellia seed is also found in this experiment. The roasting link not only affects the oil extraction rate, but also has a great influence on the aroma of the extracted tea oil: the tea oil extracted from the roasted camellia seed oil has a strong aroma, fresh and pure flavor of the tea oil; the aroma of the tea oil treated before baking is light and has a green grass flavor.
(3) the sensory evaluation experiment of Zhejiang safflower oil tea seed oil obtained by water generation method was carried out, and the results were drawn as follows: the Zhejiang safflower oil tea seed oil extracted by water generation method accords with the standard plant oil sensory requirements, and has the normal color, brightness, odor, no odour, rancidity and other odor, odor and odor of the vegetable oil. These two indicators of transparency are in line with the standard of first grade tea oil. The smell and smell are excellent in the grade of tea oil.
The moisture and volatiles of the tea seed oil, the acid value, the peroxide value, the K value, the saponification value and so on were measured, and the results were drawn as follows: in addition to the water and volatiles, the Zhejiang safflower oil tea seed oil extracted by water generation method were in conformity with the standard of the first grade pressing tea oil. The saponification value of Zhejiang safflower oil camellia seed oil showed that the fatty acid content of small medium molecular weight of Zhejiang safflower oil seed oil was higher than that of standard camellia seed oil.
(4) in this experiment, Zhejiang safflower oil tea seed oil obtained by water generation method was used as the raw material. The aroma components of the tea oil were studied by HS-SPME method and GC analysis technology. The extraction conditions of the aroma of the tea oil were optimized and the experimental results of the GC were analyzed. The total peak area, the ratio of the total peak area to the peak number, the number of peak and the main volatiles were carried out. The effect of stirring speed, adsorption time, and time on the extraction effect of aroma substances in tea oil was studied. The final optimization conditions were called 1.00G oil sample, 100r/min stirring at 40 C and 25 min by headspace extraction, and then the reliability of the method was evaluated at 260 degrees C, and the reliability of the method was evaluated. Price: the 11 standard products selected by the Institute have good linearity in the range of contents listed in the table, the correlation coefficient (R2) is in the 0.8543-0.9989; the detection limit of each standard is between 0.14ng/g-79.78ng/g; 'the recovery rate of this method to the tea oil samples is between the 91.70%-107.71%, the average value is 98.87%; in the repeatability experiment, 111 The range of RSD in 7 continuous tests is 2.46% to 4.84%, which shows that this method has good operability.
The 11 main aroma components of Zhejiang oil tea seed oil and common tea oil were analyzed qualitatively and quantitatively by GC analysis. The 11 standard aroma components were ethyl acetate, benzaldehyde, n-nonyl alcohol, symplecal aldehyde, nonaldehyde, 4- methyl -2- amyl ketone, butyl acetate, n-octanol, n-butanol, 1- hexanol, and 1- heptanol. The experimental results showed that the aroma of two different tea oils was 1. The contents of the 1 principal components were similar, but the specific concentrations were different.
(5) through the GC detection technology, the fatty acid components of Zhejiang oil tea seed oil and common tea oil are analyzed. The fatty acid composition of Zhejiang safflower oil tea seed oil is basically the same as ordinary tea oil, the main chemical composition is oleic acid, but there are some differences: (1) the oleic acid (C18:1), linoleic acid (C18:2) and myristic acid (C14) in Zhejiang safflower oil tea seed oil. 0), the relative content of paraffin acid (C24:0) in fatty acids is high; (2) a small amount of arachidic acid (C20:0) and linolenic acid (C18:3) are detected in Zhejiang safflower oil tea seed oil, but not in ordinary tea oil. (3) palmitic acid (C16:0), stearic acid (C18:0), twenty-two acid (C22:0), twenty-two carthonic acid (C22) in safflower oil tea seed oil (C22). 1) the relative content of the fatty acid in the fatty acid is lower than that of the ordinary oil tea; (4) the total content of unsaturated fatty acids in Zhejiang safflower oil tea seed oil is higher than that of ordinary tea oil; 5. The total content of saturated fatty acids in Zhejiang safflower oil tea seed oil is lower than that of ordinary tea oil. The fatty acid of Zhejiang safflower oil tea seed oil can be found out by the analysis of the ratio of fatty acids to the oil of Camellia oleifera. The composition is superior to the common tea oil.
The results of this study are of great significance for promoting the improvement of tea oil production technology, improving the quality of tea oil and meeting the demand of high quality tea oil for the majority of consumers.
【學(xué)位授予單位】：中南林業(yè)科技大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2010
【分類號(hào)】：TS224

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本文編號(hào)：2009206