Influence Of Roasting And Supercritical Co₂ Extraction Conditions On Camellia Oil Quality And Aromatic Components

Camellia oleifera is one of the foliage of Theacea combined with olive growing, palm and coconut as the four biggest oil trees in the world. Camellia oil is extracted from Camellia oleifera seeds, and its quality is embodiment of the value of commercial and edible. The quality of oil is greatly connected with the technics of extraction. In this study the quality and aromatic components of Camellia oil are analysised by principal components analysis (PC A) by SPSS software.This research would provide some theoretical and practical signification for oil industry.In this study, the seeds of Camellia chekangoleosa, Camellia oleifera (Shuangfeng, Zhuzhou, Yian Vietnam), Camellia clones (Gui 1, Gui 2, Gui 11), Camellia semiserrafa were used as the raw materials. After roasting, cooling and crush, supercritical CO2 extraction (SC-CO2) was used. These extracted oils were used for the tests of the extracting yield, peroxide value, free fatty acid (FFA) and contents of water and volatile (CWV). Aromatic components in these oils were determined by GC-MS. The main results were shown as follow:The relationship between roasting time, temperature and extracting yield and main chemical guality indices of C. chekangoleosa was analysised by Pricipal Component Analysis (PCA). The results showed:according to the results of PCA, the best roasting conditions contributed to synthetic oil quality of C. chekangoleosa were at 170℃for 10 minutes, then at 170℃for 5 minutes and 150℃for 15 minutes as the second roasting conditions.The relationship between eight seed samples and extracting yield and important chemical indices was aslo analysised by PCA The result indicated that the score of C. oleifera (Zhuzhou) ranked first, while that of C.semiserrafa ranked last.The effect of roasting time and temperature on the aromatic components of C. chekangoleosa was investigated. The conditions that had the most effects on C. chekangoleosa were at 170℃for 20 minutes, at 210℃for 15 minutes, at 190℃for 15 minutes, and then roasting condition at 170℃for 15 minutes took second place. Ethyl acetate, hexyl acetate, pentanol, hexanal, heptanol were mainly affected by roasting time and temperature in aromatic components of C. chekangoleosa Camellia oil after roasting and SC-CO2 extraction. The effect of roasting time and temperature on the aromatic components in oil of C. oleifera from Shuangfeng was discussed. The conditions that had the most effects on oil of C. oleifera from Shuangfeng were at 170℃for 5 minutes and 20 minutes, and then conditions at 170℃for 10 minutes and 15 minutes took second place. Ethyl acetate, pentanol, benzeneethanol,2-methylheptanoate were the aromatic components that mainly affected by roasting time and temperature. The effect of roasting time and temperature on the aromatic components in the oil of C. oleifera from Zhuzhou was discussed. The conditions that had the most effects on the oil of C. oleifera from Zhuzhou were at 170℃for 15 minutes,5 minutes, 10 minutes,20 minutes, and then condition at 190℃for 15 minutes took second place. Ethyl acetate, pentanol, hexanal were the aromatic components that mainly affected by roasting time and temperature in aromatic components of C. oleifera Zhuzhou Camellia oil after roasting and SC-CO2 extraction.The Camellia oil extracted from eight seed samples were studied, the connection of the Camellia oil with their aromatic components were analysised by PCA. According the results of PCA, heptanal, benzaldehyde, octanal, (E)-2-octenal, nonanal, decanal, heptanol, octanol, hexyl acetate,2-octanone,6-methylheptanoate were the first principal component which contributed mostly to the aromatic of Camellia oil, and then hexanal, (E)-2-octenal, nonanal, (E,E)-2,4-decadienal, heptanol, hexanol, benzeneethaol, nonanol,2-methylheptanoate were the second principal component, finally, heptanal, (E,E)-2,4-decadienal, benzeneethanol, nonanol,2-methylheptanoate were the third principal component. The order of aromatic components content of eight species was:C. semiserrafa> Gui 2> Yian Vietnam> C. oleifera from Shuang feng> C. oleifera from Zhuzhou> Gui 11> Gui 1> C. chekangoleosa.