Study On The Technology Of Extracted And Microencapsulated Oil-tea Camellia Seed Oil

CSO(Camellia oleifera Abel oil) is a kind of plant oil full of unsaturated fatty acid. which mainly composed of oleic acid, linoleic acid, palmitic acid and stearic acid. The oleic acid content is more than 75%, linoleic acid content is about 10%. CSO also full of phenolic, flavonoids, squalene and other substances. Its fatty acid composition are mostly similar with olive oil, reputatted as "Oriental olive oil". Conducts the research to the CSO extraction and microencapsulation technology, will obtain the most suitable extraction and microcapsules processing technology and support development of CSO industry.This study based on extraction and microencapsulation technology of CSO, changes of comprehensive quality during storage. Conclusions are following:(1) By orthogonal experiment based on single factor test to explore the process parameters of hydraulic squeeze CSO, the optimum conditions are: Containing shell rate was 7%, steamed embryo time was 5 min, squeezing time was 23 min, squeezing temperature was 65℃, the extraction rate of CSO was 84.61% under these conditions; By response surface methodology(RSM) based on single factor test to explore the process parameters of CSO by Supercritical fluid extraction(SFE), the optimum conditions are: extraction pressure was 27.60 MPa, extraction temperature was 40℃, extraction flow was 350 L, material amount was 300.05 g, the extraction rate was 94.89% under these conditions.(2) Fatty acid composition of CSO effected little by different extraction matures to the same material. Rankings of quality from high to low is: SFE, the hydraulic method, screw press method. Acetic acid, nonyl aldehyde, octanal are the main material of CSO flavor. The pyrazines content of screw press is higher, which is the main result that its flavor than the other two kinds of extraction methods.(3) By RSM based on single factor test to explore the process parameters of emulsification process, the optimum conditions are: HLB value was 12.54, emulsifier content was 1.95%, wall material ratio was 1:7, ratio of core and shell was 1:1.5, solid content was 25%, emulsification time was 9.09 min, emulsification stability was 93% under these conditions; By RSM based on single factor test to explore the process parameters of spray drying preparation to product microencapsulation, the optimum conditions are: inlet temperature was 174.97 ℃, fan frequency was 45 Hz, spray pressure was 108.42 MPa, peristaltic pump speed was 4r/s, microcapsule embedding rate was 72.91% under these conditions.(4) The storage stability shows, preservation stability of microcapsules made by spray drying is best, peroxide value(POV) and acid value(AV) was concelled efficiency, small changes in fatty acid composition during storage, but the active ingredients such as squalene and VE kept less. Preservation stability of microcapsules made by freeze drying is better, POV and AV was concelled efficiency but bit worse than spray drying, and the active ingredients kept better. Preservation stability of crude oil is bad, POV and AV couldn’t be concelled.