不同工艺山茶油在储藏过程中品质变化Quality changes of oil-tea camellia seed oil with different processing techniques during storage

旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼山茶油的脂质伴随物含量最低，损失较多；由Pearson相关性分析可知，山茶油的质量指标（酸值、过氧化值、p-茴香胺值）与其α-生育酚含量呈显著或极显著负相关。综上，不同工艺山茶油的品质和营养价值在储藏过程中均明显下降，浸出-精炼山茶油的储藏稳定性不如压榨山茶油。In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil.