• 中国中文核心期刊
  • 中国科学引文数据库(CSCD)核心库来源期刊
  • 中国科技论文统计源期刊(CJCR)
  • 第二届国家期刊奖提名奖

Citation:

Effect of Storage on Qua lity of Oil in Camellia oleifera Cake

  • Received Date: 2006-04-18
  • Oil and water contents in cakes of Cam ellia oleifera from twenty locations of China were analyzed. Four ofthese cakes were chosen to investigate the impact of storage on quality of oil. Results are as following: Average oiland water contents of twenty cakeswere 7. 62% and 12. 13% respectively. Under both room and refrigeration conditions, there stood a trend of decline in oil content, but the decline of oil content in room condition wasmore rap idthan in refrigeration condition. Conversely, the peroxide value and acidity increased during the period of storage. Among four chosen cakes, the cake from Zhejiang Chun’an not only in the decrease of oil but also in the increase ofperoxide value and aciditywas slower than others. In contrast, the cake from Chenxiwas faster than others in the decline of oil content and the increase of acidity. The regression relationship between peroxide value and time, both inroom condition and refrigeration condition, followed a curve equation y = a + b exp ( x / t) ; similarly, the relationshipbetween acidity in room condition and time also followed the equation y = a + b exp ( x / t), and the equation of acidity in refrigeration condition contrast time is y = a + bx + cx2.
  • 加载中
  • [1] 陈永忠,王德斌,王波. 油茶综合利用浅析[J]. 湖南林业科技,1997, 24 (4) : 15~20

    [2] 程建峰,潘晓云. 油茶生理研究的现状与展望[J]. 江西林业科技, 1998 (6) : 21~26

    [3] 雷治国,黄永芳,何会蓉. 油茶及其种质资源研究进展[J]. 经济林研究, 2003, 21 (4) : 123~125

    [4] 黄起壬,何明,李萍,等. 油茶皂苷抗心肌缺血大鼠氧自由基和脂质过氧化作用[J]. 中国药理学通报, 2003, 19 (9) : 1034~1036

    [5] 李萍,何明,黄起壬,等. 油茶皂甙对离体大鼠心肌缺氧复氧损伤心功能与心律失常的影响[J]. 江西医学院学报, 1999, 39 ( 3) :5~8

    [6] 段迎春,赖建辉. 茶籽油的抗氧化贮藏试验[J]. 安徽农业科学,1999, 27 (6) : 625~626

    [7] 张庆华,黄文銮. 福建省主要油茶产区油茶立地生产力研究[J].福建林学院学报, 1984, 4 (2) : 7~16

    [8] 王镜岩,朱圣庚,徐长法. 生物化学(第三版) [M]. 北京:高等教育出版社, 2002

    [9] 陈钦,郑清芳. 油茶饼综合利用的研究[J]. 福建林学院学报,2000, 20 (2) : 140~143

    [10]

    Ansorena D, Astiasaràn I. Effect of storage and packaging on fatty acidcomposition and oxidation in dry fermented sausages made with addedolive oil and antioxidants[J]. Meat Science, 2004, 67 (2) : 237~244
    [11]

    Caroa A D, Vacca V, Poiana M, et al. Influence of technology,storage and exposure on components of extra virgin olive oil (B osanacv. ) from whole and de-stoned fruits[J]. Food Chemistry, 2006, 98(2) : 311~316
    [12] 中华人民共和国卫生部,中国国家标准化管理委员会,食品卫生检验方法理化部分(一) [M] . 北京:中国标准出版社, 2004

    [13] 中华人民共和国质量监督检验检疫总局. 食用植物油(一)[M]. 北京:中国标准出版社, 2003

    [14] 陈海辉,曾莹莹,李启成,等. 茶皂素提取新工艺的研究[J]. 林产化工通讯, 2005, 39 (2) : 20~24

    [15] 张可,钱和,张添,等. 油茶饼粕中茶皂素提取工艺的研究[J].食品科技, 2003 (10) : 68~70

    [16] 黄冬梅,胥泓,李庆,等. 茶皂素提取工艺的研究及应用前景[J]. 化工科技市场, 2003, 26 (11) : 11~13

    [17] 段玉梅. 油脂的综合利用[J]. 中国油脂, 2000, 25 ( 6 ) : 143~144

  • 加载中
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Article views(3150) PDF downloads(1435) Cited by()

Proportional views

Effect of Storage on Qua lity of Oil in Camellia oleifera Cake

  • 1. Research Institute of Subtrop ical Forestry, CAF, Fuyang 311400, Zhejiang, China
  • 2. Zhongnan Construction Group, Hangzhou 310052, Zhejiang, China

Abstract: Oil and water contents in cakes of Cam ellia oleifera from twenty locations of China were analyzed. Four ofthese cakes were chosen to investigate the impact of storage on quality of oil. Results are as following: Average oiland water contents of twenty cakeswere 7. 62% and 12. 13% respectively. Under both room and refrigeration conditions, there stood a trend of decline in oil content, but the decline of oil content in room condition wasmore rap idthan in refrigeration condition. Conversely, the peroxide value and acidity increased during the period of storage. Among four chosen cakes, the cake from Zhejiang Chun’an not only in the decrease of oil but also in the increase ofperoxide value and aciditywas slower than others. In contrast, the cake from Chenxiwas faster than others in the decline of oil content and the increase of acidity. The regression relationship between peroxide value and time, both inroom condition and refrigeration condition, followed a curve equation y = a + b exp ( x / t) ; similarly, the relationshipbetween acidity in room condition and time also followed the equation y = a + b exp ( x / t), and the equation of acidity in refrigeration condition contrast time is y = a + bx + cx2.

Reference (17)

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return