均質條件、去水處理及沈澱溫度對苦茶油沈澱期間品質之影響

苦茶油的製程是將苦茶籽壓榨出的茶油置於室溫中靜置沈澱，其目的在於將茶油中的膠質、雜質沈澱出來，期間約需一至二個月。而苦茶油於這靜置期間中，其酸價、過氧化價、色澤皆有明顯地變化，因此如何縮短苦茶油沈澱時間及改善沈澱條件以防止其品質之劣變是值得探討的方向。利用均質處理(溫度、轉速、時間)、去水與否及不同沈澱溫度(5°C、25°C)以探討苦茶油四個月沈澱期間品質不致劣化之最佳組合。研究結果得知，傳統沈澱方式之苦茶油，在四個月沈澱期間，其酸價由1.737上升至2.063，過氧化價由3.283上升至30.785;而本研究所進行去水均質後採低溫儲藏者，苦茶油酸價由1.792上升至1.904，過氧化價由4.359上升至10.359劣變顯著降低。因此，去水均質(5℃、8000 rpm、2分鐘)後並採低溫(5℃)沈澱，是使苦茶油在沈澱期間品質劣變降到最低的最適方法。

關鍵字

苦茶油；均質；品質；沉澱期間

並列摘要

Tesseed oil is from teaseeds by pressing and then precipitated on the temperature for one or two months. The purpose of precipitation is to eliminate gel and impurity of teaseed oil. During precipitation period, the acid value, peroxide value and color of teaseed oil changed obviously. How to shorten the teaseed oil precipitation period and prevent the deterioration of teaseed oil become important. In this study, we investigated the changes of the quality of the teaseed oil during the four months' storage under different homogenization condition (temperature, speed, time), dehydration treatment and storage temperature in order to find the best treatment for teaseed oil. The result showed that, the acid value increase from 1.74 to 2.06, the peroxide value from 3.28 to 30.79 during the for months' storage for tradition processed teaseed oil. While in the sample treated by dehydration homogenization and stored at low temperature, they were increased from 1.79 to 1.90 and 4.36 to 10.36 respectively. The deterioration of oil quality decreased obviously. Therefore, homogenized at 5°C, 8000rpm for 2 min after dehydration and then stored at 5°C is the best combination for the good quality of teaseed oil.