Selection And Optimization Of Processing Technology Of Flavorful And Nutritional Camellia Oil

Camellia seed oil, olive oil, coconut oils, and palm oil are known as the four tree bearing oils in the world. The camellia seed oil contains many kinds of bioactive constituents such as vitamin E, polyphenols etc. Theses bioactive constituents play an important role in the quality of camellia oil. In order to get a taste and nutrition of camellia oil, the pretreatment with different roasting temperature on camellia seed is required. In this study the quality of camellia oil is analyzed by principal components analysis (PCA) using SPSS software. And the aromatic components of camellia seed oil were carried out. Refining process was optimized. The results were as follow:(1) In order to investigate the effect of roasting on quality of pressed camellia oil, different roasting temperature, roasting time were selected during roast process. Oil yield, physicochemical properties were determined. The relationship between roasting time, temperature and extracting yield and main chemical quality indices of Camellia oleifera seed was analyzed by Principal Component Analysis. The result showed that the roasting under 155℃ and 15min was the optimum condition.(2) For quality detection of pressed crude oil under the conditions of roasting, the oil only under roasting of 195℃ and 15min was detected containing benzopyrene of (7.41± 0.48) μg/kg. considering water and the volatile, acid value, peroxide value, smoke point, color and 280℃ heating test, the results showed baking roast temperature, except the 280℃ heating test, all above indicators of the oil roasted under 155℃,15min could meet the requirements the first grade oil in GB11765-2003.(3) The study found that the temperature was the sensitive factor on the changes of aroma. The flavor substances increased with roasting temperature increase, of which nonanal changed in maximum by roasting temperature. Roasting temperature and time had certain influence on fatty acid composition. With the rising of roasting temperature and prolonging of the time the linolenic acid content decreased whereas palmitic acid and linoleic acid, stearic acid and oleic acid content were basically unchanged.(4) Through the roasting temperature 155, time of 15 min after pretreatment of Camellia oleifera seed, were be squeezed oil as raw materials. The refining process combination was optimized:neutralization, washing, bleaching and winterization. The comprehensive qualities of oil obtained by above steps were analyzed by principal components analysis (PCA). The best refining step combination was:crude oilâ†'degummingâ†'dehydratingâ†'winterizating.