Impact of refining process on quality of tea seed oil

The changes of fatty acid compositions,basic indicators,fat accompaniments,trans fatty acids and benzo(a) pyrene of crude cold-pressed tea seed oil,deacidified oil,bleached oil and deodorized oil were systematically analyzed.The results showed that during refining of tea seed oil,the tetradecanoic acid and arachic acid almost disappeared; the contents of sterol and polyphenols declined gradually,and the loss rates were 43.30% and 58.40% respectively,besides,most of tocopherol and spinacene lost in deodorization process; the benzo(a) pyrene content decreased by 85.87%,while the contents of trans fatty acids during bleaching and deodorization reached 1.20% and 1.77% respectively,which did not exceed the EU and USA standards(5% and 2%).The study could provide theoretical basis for further quality improvement,quality indicators formulation and products development of tea seed oil.