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| Effects of microwave and infrared radiation treatment of oil-tea camellia seeds on VE content in pressed oil-tea camellia seed oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.03.013 |
| KeyWord:oil-tea camellia seed oil oil-tea camellia seed microwave infrared radiation tocopherol |
| FundProject:中央级公益性科研院所基本科研业务费专项资金项目（CAFYBB2017ZA004-10）；国家自然科学基金项目（31700605） |
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| Abstract: |
| The effects of microwave and infrared radiation treatment on the contents of four tocopherol isomers of VE in oil-tea camellia seed oil were studied. The results showed that the content of alpha-tocopherol in crude oil-tea camellia seed oil was higher (0.24-0.41 mg/g), and the contents of beta-, gamma-tocopherol and delta-tocopherol were lower than the detection limit. There were some differences in the initial content of alpha-tocopherol between oil-tea camellia seed kernel oil and oil-tea camellia seed oil. The optimal treatment conditions were obtained as follows: microwave power 560 W, infrared radiation temperature 130 ℃. The content of VE in oil-tea camellia seed was accelerated to dissolute and transform by the two treatments. Microwave treatment had larger influence on alpha-tocopherol than infrared radiation treatment. |
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