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Deacidification of tea seed oil by molecular distillation
  
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KeyWord:tea seed oil  molecular distillation  deacidification
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LI Longying  
JIN Qingzhe  
ZHU Yuejin,etc  
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Abstract:
      The deacidification effect of tea seed oil by molecular distillation was studied. The effects of distillation temperature, feeding rate, scraper speed, preheating temperature on the acid value and oxidative stability index of tea seed oil were researched by single factor experiment. The optimal distillation conditions were determined under the conditions of vacuum 0.5-2.5 Pa and condensation temperature 20℃ by orthogonal experiment as follows: distillation temperature 130℃, feeding rate 1.7 mL/min, scraper speed 110 r/min and preheating temperature 60℃. Under the optimal conditions, the deacidification rate reached 92.49%, the acid value and the oxidative stability index of tea seed oil were 0.38 mgKOH/g and 1.73 h,respectively. Comparing with the traditional alkali refining, the deacidification process of molecular distillation had higher retention rates of tocopherols and phytosterols in tea seed oil.
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