| The oxidation stability of oil-tea camellia seed oil after being heated under different conditions was studied. The main factors affecting oil oxidation stability were also explored by measuring and analyzing the peroxide value, acid value, moisture content, fatty acids, and oil companyment of the pressed oil. The results showed that the induction periods of the pressed oil prolonged significantly, which increased by 11, 4.2, 5.2, 3.5 times and 3.9 times than the initial respectively, after heating 20 min at 30, 60, 90, 120, 150?℃ respectively. The change of oxidation stability of oil-tea camellia seed oil tended to slow at 60, 90?℃ and 120?℃ with the heating time prolonging. The oxidation stability was still improved after heating 40 min at 30?℃ and 150?℃. The induction periods increased by 4.4, 5.0, 4.4, 31 times and 5.8 times than the initial respectively after heating 60 min under the above five different temperatures. The moisture content, acid value, peroxide value, squalene and β-sitosterol contents were negatively related with the induction period, which meant when the moisture content, acid value and peroxide value were low, the oxidation stability of oil-tea camellia seed oil was better. The active ingredients such as squalene and β-sitosterol could not improve oxidation stability of oil-tea camellia seed oil. The contents of total phenol, 5- butyldihydro-2（3H）-furanone, 3,4-dimethyl-2,5-dihydrofuran, 1-octanol，benzaldehyde, pentanoic acid, octanoic acid, benzeneacetaldehyde and nonanal were positively related with the induction period of oil-tea camellia seed oil. It was suggested that total phenol and Maillard reaction product could be the main factors which improved the oxidation stability of oil-tea camellia seed oil. |
