| The storage experiments of crude tea seed oil for six months were carried out in accordance with actual factory situation to study the effects of light, temperature and tightness on the quality of crude tea seed oil. The results indicated that the storage stability of crude hot-pressed tea seed oil was better than that of crude cold- pressed tea seed oil; light had the most significant effect on the quality of crude tea seed oil, followed by temperature and tightness; after storing for six months, both the acid value and peroxide value of crude tea seed oil increased by more than 100%, oxidative stability index decreased by over 60%, tocopherol content reduced by 20%-50%, squalene content dropped by 50%-83%, and tea polyphenols content lowered by 25%-70%; besides, the oxidative stability of crude hot-pressed tea seed oil had a remarkable correlation with tocopherol and tea polyphenols contents, while the oxidative stability of crude cold-pressed tea seed oil was markedly related to squalene content. Therefore, the crude tea seed oil must be stored away from light at stable temperature, especially at low temperature. |
