文档介绍：: .
中国粮油学报标明显改善；但油茶籽油中的有益脂质伴随物 VE、甾醇、黄酮、多酚、类
胡萝卜素显著下降，从毛油到脱蜡油，损失率分别为 %、%、%、%、%，
特别是脱臭和脱酸两道工序影响最大；脂肪酸组成在精炼各阶段变化较小；精炼过程，理化指标
与有益脂质伴随物之间的相关性较大，与脂肪酸组成的相关性较小。因此，油茶籽油生产过程中，
减少精炼工序，改进脱酸、脱臭工艺，对较好的保留油茶籽油中的有益脂质伴随物，提高营养功
能价值具有重要作用。
关键词 油茶籽油 精炼 理化指标 脂质伴随物 脂肪酸组成
中图分类号：
Study on the Changing Law of the Quality Indexes of Camellia Seed Oil during the Refining
Process
Wu Xuehui1,2 He Junhua1 Weng Yixun1 Wei Duan1
( College of Food Science，South China Agricultural University1，Guangzhou 510642 )
( Guangdong Engineering Research Center Oil-Tea Camellia2，Guangzhou 510642 )
Abstract Camellia seed oil samples of crude oil, deacidified oil, decolorized oil, deodorized oil and
dewaxed oil were collected from the camellia seed oil processing plant and the physicochemical
parameters, beneficial lipid concomitants and fatty acid composition of these samples were determined.
Moreover, the principal component analysis and correlation analysis of the test data was carried out to
explore the changing law of the quality of camellia seed oil during the refining process. The results
基金项目：广东省林业科技计划（2019-02），广东省林业科技创新项目(2017KJCX005)
收稿日期：2021-04-12
第一作者：吴雪辉，女，1965 年出生，教授，粮油食品加工中国粮油学报
showed that most impurities in camellia seed oil were removed and the physicochemical parameters
were