Changes of the main nutritional components in oil-tea camellia seed oil during refining process

The effects of different processing procedures(alkali refining,bleaching,deodorization,dewaxing)on the content of α-tocopherol,sterol,squalene in the oil-tea camellia seed oil were investigated.The results showed that among the four processing procedures,the effect of deodorization on the content of α-tocopherol,sterol,squalene in the oil-tea camellia seed oil was the greatest,and their content lost 52.1%,34.5%,55.4%,respectively,while the content of α-tocopherol,sterol,squalene in the corresponding deodorizer distillate was the highest,and the content was 750.90 mg/kg,2 463.58 mg/kg and 8 887.47 mg/kg,respectively.The influence of bleaching was greater,and the content of α-tocopherol,sterol and squalene lost 11.5%,9.5%,8.5%,respectively.Bleaching and deodorization were important procedures to affect the content of bioactive constituents in oil-tea camellia seed oil.The alkali refining and dewaxing procedures affected greatly the fatty acid compositions.