基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards

Abstract

基于质量标准对油茶籽油和橄榄油进行比较分析。结果表明：油茶籽油与橄榄油的特征指标和质量指标相似，油茶籽油具有碘值低、抗氧化能力强、稳定性好、烟点高等特性；油茶籽油与橄榄油中不饱和脂肪酸含量均高，油酸均是最主要的脂肪酸，油茶籽油中油酸含量甚至比橄榄油的高；油茶籽油中饱和脂肪酸含量约10%，比橄榄油的低；油茶籽油中含有多酚、黄酮等活性营养成分，营养价值高。另外，指出了现行油茶质量标准体系亟待完善的问题，为油茶籽油的深度开发利用提供参考。 The oil-tea camellia seed oil and olive oil were compared and analyzed according to the quality standards. The results showed that the characteristic indexes and quality indexes of oil-tea camellia seed oil and olive oil were similar. Oil-tea camellia seed oil had the characteristics of low iodine value, strong antioxidant capacity, good stability and high smoke point. Both oil-tea camellia seed oil and olive oil had high content of unsaturated fatty acids, and oleic acid was the most important fatty acid in these two oils. The content of oleic acid in oil-tea camellia seed oil was even higher than that in olive oil. The content of saturated fatty acid in oil-tea camellia seed oil was about 10%, which was lower than that in olive oil. Oil-tea camellia seed oil contained a variety of active nutritional ingredients such as polyphenols and flavonoids, and had high nutritional value. In addition, the problems that need to be improved in the current quality standard system of oil-tea camellia were pointed out. The study provided a reference for the deep development and utilization of oil-tea camellia seed oil.

Keywords

• 油茶籽油；橄榄油；理化性质；营养成分；脂肪酸组成；质量指标
• oil-tea camellia seed oil; olive oil; physicochemical property; nutritional ingredient; fatty acid comparison;quality standard