The Effect Of Production Area,Microwave Pretreatment And Refining Process On The Quality Of Safflower Camellia Oil

This paper studied producing areas,microwave pretreatments（moisture content of camellia seeds and microwave time）and moderate refining processes on camellia seed oil.The effects of the oil content,characteristic components and oxidation stability.The results are as follows:（1）Effects of different producing areas on the quality of camellia seed oil:The oil from Jiujiang has the highest saturated fatty acid(133.79 mg·g^-1),the oil from Suizhou contained the highest content of unsaturated fatty acid,the oil from Quzhou contained the highest total sterol(316.14 mg·100 g^-1),and the oil from Shaoyang was the richest in total tocopherol(338.74 mg·kg^-1)and squalene(29.27 mg·100 g^-1).The results of SCA and PCA indicated that eight producing regions were clustered into four groups:Group 1 including Quzhou,Miao and Dong Autonomous Prefecture,Jinzhai,Suizhou and Heyang;Group 2 including Shaoyang;Group 3 including Jiujiang;Group 4 including Kunming.However,PCA analysis showed high scores for camellia seed oil from Shaoyang,Suizhou and Jiujiang.The oil from Shaoyang contained high contents of the characteristic components and ranked the highest overall.（2）Effects of different microwave pretreatments（MV）on the quality of camellia seed oil:Generally,total carotene and sterol and squalene compounds of camellia oil were higher in microwave pretreated seeds than which in raw seeds（control）.Seed samples were heated with the microwave（7%–8%）for 5min,to demonstrated the excellent oxidative stability during accelerated oxidation.Tocopherol composition of the oil reached the maximum at different microwave treatment times,according to different moisture contents of camellia seeds.The fatty acid composition of microwave-pretreated camellia seeds variated insignificantly（P>0.05）.In conclusion,microwave pretreatment could improve the content of characteristic chemical composition and oxidative stability of camellia oil,while the moisture content and microwave time of camellia seeds needed to be controlled before oil extraction.（3）Effects of refining process on the quality of camellia seed oil:The refining experimental results indicated that the optimum temperature of refining process of camellia seed oil was as follows:55℃for degumming,55℃for deacidification,90℃for decolorization and 0℃for winterization.Fatty acids,sterols,squalene and tocopherols of camellia seed oil decreased significantly after the refining process.PCA results showed that among the steps of moderate refining,degumming process caused the largest losses of stearic acid,oleic acid and palmitic acid.There was a significantly decrease in the content ofβ-amyrin,total sterols and squalene after the decolorizing process,the loss rates were 17.38%,28.01%and 29.23%,respectively.Besides,tocopherol levels were reduced by 24.75%during the winterization process.Compared with the traditional refining process,the optimized moderate refining process significantly retains the characteristic components of camellia seed oil.