Quality Analysis And Comparative Study Of Camellia Seed Oil From Different Sources

With different process, different origins of Camellia seed oil and six kinds of common ediblevegetable oil as the test materials, this paper used conventional analysis, instrumental analysis, andmethod of statistical software to analyze and compare its main physical and chemical characteristics ofacid value, peroxide value, iodine value, saponification value, refractive index, fatty acid compositionand the relative content. In order to find their differences and analyze the causes of differences forproviding theoretical and technical aspects basis for future selection, reasonable control of theproduction process, stability and the quality improvement of Camellia seed oil.The research results showed that the squeezing process squeezing method to take the oil, affectedby temperature, will be appropriate to increase the content of free fatty acids in the finished oil anddamage the antioxidant substances, resulting in content decreased, Leaching method to take the oil, asthe impact of organic extraction solvent, will reduce the purity of the finished grease. Data showed that,oleic acid content of the oil extracted by the squeezing method was up to76.667%, while leachingmethod from the oil polyunsaturated fatty acid content was up to9.3%, Refining process after thecrushing and leaching, can effectively neutralized in camellia seed oil free fatty acid content, reducingthe degree of unsaturated oils and fats, increasing their antioxidant capacity and improving the purityand quality of the grease.Study results also showed that the relative fatty acid content in camellia seed oil will be related toCamellia origin and picking time. The camellia seed oil oleic acid and linolenic acid content in Guangxiis the highest, respectively76.900%and0.367%. Camellia seed oil in Zhejiang Quzhou and camelliaseed oil in Hunan contained the highest content of linoleic acid, the content of8.1%. From thenutritional point of view, camellia seed oil in Guangxi has higher quality.Analysis showed that, an important feature of camellia seed oil is single unsaturated fatty acids-high oleic acid content. The average content in the fatty acid composition is of76.05%, far higher thanother fatty acids, and its coefficient of variation is0.75%, and is the most stable fatty acid. It showed asignificant negative correlation between oleic acid and linoleic acid. It is noteworthy that,cis-11-eicosenoic in camellia seed oil was less reported, while this study found it widespread in different sources of Camellia seed oil, and its relative content in the range is of2%to3%.Compared to other common edible vegetable oil, the oleic acid content of Camellia seed oil is atleast15%higher, while polyunsaturated fatty acid content is not high, with an average of about8%, andother physical and chemical indicators also significantly superior to other common edible oil. So,Camellia seed oil has the characteristics of less free fatty acid content, strong antioxidant capacity, goodgrease stability, and easily being absorbed by the body.