頁籤選單縮合
題 名 | Effects of Roasting Camellia tenuifolia Seeds with/without Shells on the Quality of Seed Oil=苦茶籽帶殼與否及炒培處理之榨出油品質比較 |
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作 者 | 謝靜敏; 楊正釧; 陳德旭; 莊曜駿; 王益真; 李雅琳; | 書刊名 | 臺灣農業研究 |
卷 期 | 63:1 2014.03[民103.03] |
頁 次 | 頁17-29 |
分類號 | 466.17 |
關鍵詞 | 小果種苦茶籽油; 種仁殼; 炒培; 油脂品質; 油脂氧化安定性; Camellia tenuifolia seed oil; Shell; Roasting; Oil quality; Oil oxidative stability; |
語 文 | 英文(English) |
中文摘要 | 台灣特有苦茶品種Camellia tenuifolia果實較一般大果品種C. oleifera小,並且產量少,其壓榨油具有特殊的人體保健功效,所以成為台灣民間珍貴的食用油。苦茶籽有一層硬質種仁殼,大果種因為殼質較脆,殼與仁之間的間隙大,並且種子大小相近,所以脫殼容易,一般加工製程會經過脫殼再榨油。然而小果種的茶籽殼質韌、殼與仁之間的間隙小,並且種子大小不一,所以脫殼相對不容易,故有一部分小果種苦茶籽沒有經過脫殼就直接榨油。本研究分析小果種苦茶籽帶殼或脫殼後,再處理不同的炒培條件(介於110-130℃,5-15min),分析其產油率、油脂酸價、過氧化價、煙點、油脂安定指數、酚類化合物含量及還原力。結果顯示,無殼者產率高於帶殼者13%。所有試驗的油脂酸價均<1.0,過氧化價<10.0,煙點>200℃,顯示均達一般壓榨油脂的食用標準。不論是否帶殼,隨著炒培條件的增強,酚類化合物含量及還原力隨之增加,並且在合宜的炒培處理條件下,油脂品質較好、儲藏安定性較佳。 |
英文摘要 | Camellia tenuifolia is an indigenous camellia oil tree species native to Taiwan. Its fruit is smaller in size than the big-fruit species C. oleifera. With a lower annual oil yield and healthful ingredients to human body, the C. tenuifolia seeds oil has been considered a valuable oil to Taiwanese folklore. Generally the seeds of camellia species have a hard shell, while the shell of C. oleifera seeds is easy to make crack because of the bigger gaps between shell and seed kernel. Their seeds are also more uniform in size and the shells are easier to be removed. When processing for oil, C. oleifera seeds are usually shelled before pressing. On the other hand, seeds of C. tenuifolia have a variety of seed sizes and tough shell, with smaller gaps between shell and seed kernel. Thus, its seeds are more difficult to remove shell and hence, frequently C. tenuifolia seeds are directly pressed for oil without shelling. In this study, seeds of C. tenuifolia with or without shell were treated under different roasting conditions, from 110 to 130℃ for 5 to 10 min, and then were pressed for seed oil. Physico-chemical characteristics of the seed oils, including oil yield and stability index, acid value, peroxide value, smoke point, phenol content and reducing power, were analyzed. Results indicated that shelled seeds produced 13% more oil than that with shell on. All tested oils had acid value less than 1.0, peroxide value less than 10.0, and smoke point greater than 200℃. Results suggest that with or without the shell, the pressed oils all reached the food standard of general pressed oils. Regardless of with or without the shell, along with the increasing intensity of roasting, the phenol content and reducing power also increased. At suitable roasting treatment conditions, the oil quality will be better and oil be more stable during storage. |
本系統中英文摘要資訊取自各篇刊載內容。