Optimization Of Producing Technology For Oil-tea Camellia Seed Oil With Food Safety And Natural Activity

The causes of generating Benzo (a) pyrene in Oil-tea camellia seed oil was studied byresearching production technics (hot pressing、cold pressing、solvent extraction、aqueousenzymatic extraction and refining processes) .The results was shown as follows. The Benzo (a)pyrene content of cold pressing and aqueous enzymatic extraction oil can meet the safetydemand without refining. The major cause of excessive Benzo(a)pyrene content in the oilextracted by traditional processes is high temperature. Neutralization and deodoring at hightemperature may lead to obvious increase, whereas bleaching and winterization may lead to lotof reduce in the Benzo (a) pyrene content. Therefore, in the producing of Oil-tea camellia seedoil, the high temperature condition should be avoiled, the bleaching and winterization processmust be used, whereas the technology parameter of neutralization and deodoring must becontroled, so that the oil was moderately refined in order to obtain safety edible oil.In this paper, the influence of different oil extraction methods and different refiningprocesses on nutritional quality of Oil-tea camellia seed oil was investigated. The resultsshowed that the crude oil extracted by cold pressing had the highest content of unsaturated fattyaicds(87.92%), followed by that of aqueous enzymatic extraction(87.83%). There was nosignificant impact on fatty acid composition of the oils after different refining processes(P＞0.05). The total content of VEin cold pressing extracted oil was up to 213.70mg/Kg, and inaqueous enzymatic extracted oil was up to 204.45mg/Kg, which were significantly higher thanthat of the oil extracted by the other methods(P＜0.05). The content of squalene in coldpressing extracted oil was up to 113.71mg/Kg, and in aqueous enzymatic extracted oil was upto 114.37mg/Kg, which were slightly higher than that of the oil extracted by hot pressing(P＞0.05), significantly higher than that of the oil extracted by the other methods(P＜0.05). Thecontent of VEand squalene lost seriously during refining. Alkali refining and deodorizationprocess are the main parts to the nutritional quality of Oil-tea camellia seed oil.Through changes in the nutritional quality by different heating temperature and heatingtime of Oil-tea Camellia Oil, high temperature and long time for heating will lead to significantlosses of unsaturated fatty acids, VEand squalene. Therefore, in the process of producing andcooking with Oil-tea camellia seed oil, you should have a good heating temperature and time, in order to retain trace nutrients in Oil-tea camellia seed oil and avoid substances that harmfulto human’s health.The effects of operational variables (such as water/seeds ratio、hydrolysis pH、hydrolysistime、hydrolysis temperature and so on) were studied on the oil extraction yield according tothe principle of Box-Behnke. The highest oil recovery of 82.9907% was obtained when theseeds were incubated with 1:5.58 of the water/seeds ratio, 2.62 w/w % of protease:cellulose(4:1) for 5 h, at 52.1℃and pH6.47, assisted by hot–pretreatment at 90℃for 20minand the using of ultrasonication for 20 min. Maximum oil yield was obtained when the highestlevel of protein (90.35%) was offered in the aqueous phase. The Oil-tea camellia seed oilderived by aqueous enzymatic extraction process can meet the requirement in GB 11765without refining. It had 90.27% of unsaturated fatty acids content, 204.45mg/Kg of VEcontent,114.37 mg/Kg of squalene content. In summary, aqueous enzymatic extraction process hasavoided the losses of valuable components in oil quality.