Studies Of Nutrition And Quality Changes During Storage In Camellia Seed And Oil

In this paper, to clarify the effect of different processing methods on quality as well as physical andchemical characteristics during storage, the Camellia seed, Camellia seed oil and cakes of Camelliaoleifera was studied. The paper provided reference for storage technology, raw materials qualitycontrolling and processing technology. The results were as follows:1. Moisture content had an impact on quality of Camellia seed. Moisture content of7%could slowdown the consumption of soluble protein and oleic acid. What’s more the acid value and peroxide valueof oil which extracted by moisture content of7%Camellia seed increased slowest, and could be betterto keep the β-sitosterol contents. Howerer moisture content of20%reduced the quality and nutrients.Therefore, low moisture content was suitable for camellia seed storage, while high moisture content wasnot.2. Extracting technique had an impact on quality of Camellia seed oil. The acid value and peroxidevalue of oil that extracted by fast hydraulic were lowest, but that in oil which extracted by ordinaryscrew press were highest. The oleic acid and VEof oil which extracted by fast hydraulic were highestwith the value of82.85%and29.8mg/100g respectively. The squalene and β-sitosterol in the oilextracted by fast hydraulic were better preserved. Viewed from the quality and active constituent points,the fast hydraulic press was a better technique.3. Refined degree had an impact on quality changes of Camellia seed oil during storage. The crudeoil’s acid value increased by29.85%which was the fastest growing. The alkaline oil had the slowestgrowing of acid value and peroxide value, which was increased by3.48%and5.97%respectively. Themoderate refined oil’s unsaturated fatty acids such as oleic acid and linoleic acid were preferably saved,and the VE, squalene were maintained well. The VEand squalene of refined oil were lost during storage.By comparison, there were more physiologically active substances in moderate refined oil.4. Different storage conditions had a great influence on quality of Camellia seed oil duringstorage.The green glass bottle was the best in three kinds of container materials, followed by colorlessglass bottles, plastic bottles was the worst. Quality in the frozen temperature was better than the roomtemperature. Storage quality in dark conditions was better than in light conditions.In addition, this paper conducted a preliminary exploration of the cakes of Camellia oleifera in storage time. During storge the moisture content of cakes increased significantly, and the oil ratefluctuated significantly. The acid and peroxide value of oil extracted by cakes which stored at roomtemperature increased violently, while relatively slowly at frozen temperature.