Study On The Emulsification And Demulsification Technology Of Oil-tea Camellia Seed Oil

Emulsification is often caused in extracting oil from Oil-tea Camellia seed by aqueous enzymatic method. It has become a bottleneck restricting the application of aqueous enzymatic method in the field of oil-tea camellia oil extraction. This paper mainly studied the emulsion conditions of the Oil-tea Camellia seed oil and the way of the demulsification, in order to provide theoretical and practical basis for preventing oil emulsification and demulsification. The research was mainly composed of 4 parts:1. The Oil-tea Camellia oil and water were used as the raw material, the emulsification rate was regard as the observing index. Single factor analysis of five factors such as temperature, stirring speed, stirring time, water temperature and solid-liquid ratio in several levels was conducted to investigate their influence on the emulsification rate. Then, the influencing factors of emulsification rate were optimized by orthogonal test. The optimal parameters of the process were as follows:temperature (75℃), stirring speed (180r/min), stirring time(25min) and solid-liquid ratio(30%). Under this condition the emulsification rate reached the biggest.2、Oil-tea Camellia seed pulp and water were used as the raw material, Single factor analysis of five factors such as temperature, stirring speed, stirring time, pH and solid-liquid ratio in several levels were conducted to investigate their influence on the emulsification rate of Oil-tea Camellia seed oil. On the basis of single factor, temperature, solid-liquid ratio and time were selected to the response surface test. The parameters of the minimum emulsion of Oil-tea Camellia seed oil were as follows: temperature (85℃), time (4.5h) and solid-liquid ratio(1:4.2),and in the conditions the emulsion volume of Oil-tea Camellia seed oil is 3.66mL. The parameters of the maximum emulsion of Oil-tea Camellia seed oil were as follows:temperature (75℃), time (3h) and solid-liquid ratio (1:3), and in the conditions the emulsion volume of oil tea camellia seed is 11.45mL.3、The demulsification test. During aqueous enzymatic extraction of Oil-tea Camellia seed oil, the demulsification of Oil-tea Camellia seed oil is the key steps. In this paper, the emulsion of Oil-tea Camellia seed oil was the object of study. The centrifugation demulsification, microwave demulsification, salt demulsification, organic solvent extraction, enzymatic demulsification and alkaline demulsification were conducted to investigate their influence on the demulsification.4、The optimization of demulsification process conditions. Based on single-factor tests, demulsification method was optimized. First, the demulsification of the emulsion formed during aqueous enzymatic extraction of Oil-tea Camellia seed by alkali protease was studied.The results indicated that the optimal demulsification condition of the alkali protease was as follows:ratio of emulsion to water 1:1.5,dosage of enzyme based on the emulsion mass 0.4%, hydrolysis time 60 min, temperature 55℃, pH8.5. Under this condition the demulsification rate exceeded 65.12%. Secondly, alkali demulsification was optimized by using response surface method, the optimal parameters was as follows: pH= 8.86, temperature 75℃, time 58min and demulsification rate was 70.21%.