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Fatty acid composition and oxidation stability of cold-pressed oil-tea camellia seed oil
  
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KeyWord:cold pressing  oil-tea camellia seed oil  fatty acid  oxidation stability
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Author NameAffiliation
SUN Yujie  
ZHU Huaming  
CHEN Zhonghai，etc  
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Abstract:
      Cold-pressed oil-tea camellia seed oil was extracted from Camellia oleifera Abel. by mechanical pressing after peeling. The fatty acid composition and the oxidation stability of oil-tea camellia seed oil were determined by GC and Rancimat methods. The results showed that the unsaturated fatty acids in cold-pressed oil-tea camellia seed oil was 84.99%, mainly containing oleic acid （72.48%）, linoleic acid （6.97%） and α-linolenic acid （2.22%）. There was a linear relationship between logarithm of induction period and temperature. In the case of adding equal dosage of antioxidant, the best antioxidant was TBHQ, followed by rosemary extract and tea polyphenol. When 100 mg/kg TBHQ and 200 mg/kg rosemary extract were added, the induction period of oil-tea camellia seed oil at 120℃ could extend 1.88 times compared with no antioxidant added at the same temperature, displaying a prominent antioxidative performance.
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