The oil-tea camellia seed oils were extracted by pressing, press-refining and refining methods. The physicochemical qualities, fatty acid compositions, sensory qualities, active ingredients and oxidative stabilities of oil-tea camellia seed oils extracted by the three methods were compared and analyzed. The results showed that the press-refined oil with natural flavor had better physicochemical quality than the traditional pressed oil on acid value, peroxide value and color. The contents of total phenols, phytosterols and vitamin E in the press-refined oil were 2.37, 1.06 and 1.24 times of that in refined oil respectively, while the refined oil had better oxidative stability. Therefore,the press-refining process of oil-tea camellia seed oil needed to be further optimized. |