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Effect of refining process on quality of oil-tea camellia seed oil
  
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KeyWord:oil-tea camellia seed oil  quality  fatty acid composition  triglyceride composition  refining
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Author NameAffiliation
ZHANG Dongsheng  
XUE Yalin  
JIN Qingzhe，etc  
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Abstract:
      The influence of refining process on the quality of oil-tea camellia seed oil was researched. The results showed that acid value of oil-tea camllia seed oil reduced in degumming and deacidification process; the color of oil-tea camellia seed oil dodged, the peroxide value lowered and acid value rose during bleaching; in the process of deodorization, the contents of sterol, squalene and α-tocopherol of oil-tea camellia seed oil significantly decreased by 32.1%,166% and 40.0%, respectively; since the saturated fatty acids had been separated by crystallization, the iodine value and contents of unsaturated fatty acids and triolein increased during winterization; the compositions of fatty acid and triglyceride of oil-tea camellia seed oil changed slightly during refining.
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