Preparation Of Refined The Seed Oil And Studies On Its Stability

Tea belongs to genus camellia.Tea seed is the by-product of tea production. Tea seed oil is edible vegetable oil from the mature seeds of tea obtained by pressing method and extraction. Tea seed oil is a kind of nutritional edible oil rich in unsaturated fatty acids, VE and other nutrients.In this paper, tea seeds were used as raw materials, and microwave irradiation was adopted as a new method for oil extraction. Refined tea seed oil was prepared from crude expressed tea seed oil with the treatment of hydration degumming, chemical alkali refining, adsorption decoloration and steam deodorization The method of decoloration was discussed for the heat diecoloration of oil.The physico-chemical property of the refined tea seed oil was analyzed and its enterprise standard was instituted. The stability of tea seed oil was investigated to determine the its shelf life. The colorless tea seed oil was prepared to enrich the typeofproduction and to raise the application value.The main results were as following:1. The fat, starch, protein and ash were deteminated by the method of chemical analysis. The content of crude fat in the tea seed nucleole was 28.80%.It would provide theoretical basis for tea seed extraction and comprehensive utilization.2. The oil extraction rate was 76.5% by the microwave irradiation at low temperature squeeze, higher than the traditionary low temperature squeeze. The acid value, peroxide value and lose of VE was lower than heat squeezing oil. The optimal technological parameter for microwave irradiation extraction was as follows:the tea seed was ground into power with a particle size of 10 mesh and treated with microwave irradiation in 80℃for 50 seconds in th solvent of Petroleum ether with a solid-liquid ratio (w/v) of 1:4, then extracted at 50℃for 6h. The yield of the crude oil was 26.5%.3. The refinement technology was determined from the experiment of refining tea seed oil. The acid value, peroxide value and color was 0.35 mgKOH/g, 3.5mmol/kg and R0.6Y6.0, respectively, reached the first class of the national standards for the camellia oleosa seed oil.The tea seed oil enterprise standards had been declared and approved.4. The content of VE was 10.1mg/100g.The component of fatty acid was forteen carbonic acid 0.08%, palmitinic acid 15.52%, palmitoleic acid 0.12%, stearic acid 3.21%, oleinic acid 57.30%, linoleic acid 20.51%, linolenic acid 0.44%, eicosanoic acid 0.09%, twenty carbon monoenoic acid.5. The antioxidants depressant effect in oxidation in the tea seed oil. The antioxidant effect is TBHQ> BHT>VE. Potentiator had better effective than single antioxidant. The Citric acid was better than VC.0.02%TBHQ and 0.02% Citric acid would extend the shelf life of tea seed oil from 48 to 416 days.In similarity condition, the marketabie life of the camellia oleosa Seed oil and olive oil is 400days and 464 separately.