Effects of processing operations on the content of bioactive constituents and physical-chemical properties of oil-tea camellia seed oil

The changes of bioactive constituents and physical-chemical properties of the oil-tea camellia seed oil in different processing procedures,such as crude oil,alkalized oil,bleached oil,deodorized oil and refined oil were investigated.Acid value,peroxide value and the content of total sterol,α-tocopherol,squalene,polyphenols and β-carotene in variety of samples were determined by means of wet chemical and instrument methods.The results showed that the bleached oil had the highest acid value,which was 0.67 mgKOH/g.The refined oil had the lowest acid value,which was 0.32 mgKOH/g.The crude oil had the highest peroxide value,which was 4.83 mmol/kg.The deodorized oil had the lowest peroxide value,which was 1.36 mmol/kg.Compared with others,crude oil contained more total sterol(908.75 mg/kg),α-tocopherol(21.60 mg/kg),squalene(102.31 mg/kg),what's more,the content of squalene in crude oil was significantly higher than that in other oil(P0.05).For the total content of polyphenols and β-carotene,the refined oil had the lowest,which was 21.75 and 0.006mg/kg,respectively.The way of bleaching and deodorizing is important processing technology to the oil-tea camellia seed oil qualities.