Physicochemical properties, flavor intensity and oxidative stability of different camellia oils
Physicochemical properties, flavor intensity and oxidative stability of different camellia oils
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不同山茶油的理化性质、风味强度和氧化稳定性
DOI：
10.25165/j.ijabe.20181105.3656
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发表时间：
2018-09-01
影响因子：
2.4
通讯作者：
Zhang, Zhiheng
中科院分区：
文献类型：
--
作者：
Jiang, Xiaofei;Wu, Shimin;Zhang, Zhiheng
对10个品牌山茶油的理化性质和氧化稳定性进行了比较分析。结果表明，山茶油的碘值、皂化值和过氧化值超标的可能性较大，在抽检时应引起重视。理化指标与氧化稳定性的回归分析表明，各指标对茶油的稳定性影响不显著（p> 0.05）。旋光度与浊度（R=-0. 929）、浊度与色度（R =-0. 930）等物理指标之间存在极高的相关性。各化学指标间的相关性分析表明，IV与水分和挥发性物质（MVM）、IV与PV、MVM与PV均呈高度正相关（R=-0. 853、R=0.831、R =-0. 809）。氮气包装可以延缓茶油的氧化。这些结果可为山茶油的快速评价、鉴别和品质改良提供参考。
Comparison and analysis of physicochemical properties and oxidative stability of 10 brands of camellia oils were conducted in this study. Results showed that more attention should be paid to the iodine (IV), saponification (SV) and peroxide (PV) values of camellia oils during sampling inspection as they were more likely to be out the range of quality standards. Regression analysis between physicochemical indices and oxidative stability showed individual index could not affect the stability of camellia oils significantly (p>0 .05). However, very high correlations were found between physical indices such as optical rotation (OR) and turbidity (R= -0 .929), turbidity and color (R= -0 .930). High correlations were found between chemical indices such as IV and moisture and volatile matter (MVM) (R= -0 .853), IV and PV (R=0.831), MVM and PV (R = -0 .809). Package with nitrogen could retard the oxidation of camellia oil. These results may be useful for rapid evaluation, differentiation and quality improvement of camellia oils.