爆炸膨化预处理对油茶籽微观结构及油品质的影响。
Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil.
机构信息
College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China.
Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China.
出版信息
Food Chem. 2024 Dec 15;461:140888. doi: 10.1016/j.foodchem.2024.140888. Epub 2024 Aug 15.
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.
为了提高油茶籽油（COO）的提取工艺和质量。本研究考察了膨化预处理对 COO 的理化性质、特征化合物和感官品质的影响。结果表明，膨化预处理后的种子表面有空腔，有利于 COO 的提取和生物活性化合物的溶解。与未处理组相比，6-7%/20min 的油得率从 71.41%提高到 88.94%，同时角鲨烯、植物甾醇、α-生育酚和酚酸的含量也有所提高，从而提高了抗氧化能力。此外，COO 中的脂肪酸组成没有显著变化（P＞0.05）。W1C、W5S、W3C、W5C 和 W1W 是区分 COO 风味特征的主要传感器。综上所述，膨化预处理可能是提高 COO 产率和质量的一种有前途的方法。
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