茶油的營養(yǎng)成分與保健功效的探索

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摘 要：茶油具有很高的營養(yǎng)價(jià)值，油酸含量高達(dá)78%，還含有維生素E及多種生物活性物質(zhì)。本文概述了壓榨法、浸出法、超聲波提取法、水酶法和超臨界CO2萃取法等5種茶油的加工工藝，并對(duì)茶油的營養(yǎng)成分和茶油的保健功效進(jìn)行綜述，為開發(fā)出高附加值茶油保健產(chǎn)品提供參考。

關(guān)鍵詞：茶油；工藝；營養(yǎng)成分；保健功效

Abstract： Tea oil has high nutritional value， with an oleic acid content of up to 78%， as well as vitamin E and various bioactive substances. This article provides an overview of the processing techniques for five types of tea oil， including pressing， extraction， ultrasonic extraction， water enzyme extraction， and supercritical CO2 extraction. It also reviews the nutritional components and health benefits of tea oil， providing reference for the development of high value-added tea oil health products.

Keywords： tea oil; technology; nutritional components; health benefits

按油茶樹來區(qū)分，油茶主要分為普通油茶、小果油茶、越南油茶、紅花油茶、縣油茶和小黃花山茶。（剩余4400字）