Optimization Of Extraction By Response Surface Methodology And Study On The Oxidative Stability Of Oil From Tea Camellia Seeds

The tea planter already had several millennium histories in China, our country tea ultimate output occupies first in the world. But tea seed processing extremely is backward, and high-tech on the application of tea processing is very limited. Therefore, aimed at the development of tea seed oil, this paper studied on Tea Camellia Seeds oil as follows:(1) Microwave-assisted extraction of oil from tea seedsThe micrvowae-assisted extraction technology was used to extract oil from tea seeds. The ratio of liquid to solid, microwave power, extracting time and heating temperature were optimized according to the mathematic model built by Central Composite Design in SAS Package on the rationale of response surface methodology. The optimum microwave-assisted extraction technology is as follows:extracting time is 45min, microwave power is 244W, the heating temperature is 40℃ and the ratio of liquid to solid is 7. Under such conditions, the actual oil yield was 38.772%(2) Ultrasonic extraction of oil from tea seedsThe influence of factors was studied as a ultrasonic time, ultrasonic temperature, ultrasonic power, and liquid-solid ratio. The results showed that the influence of ultrasonic time is the biggest, ultrasonic temperature compared secondly, while ultirasonic power and liquid-solid ratio were not notable. The study got the best extraction conditions as follows:the extraction temperature 40℃, extraction time 50min, ultrasonic power 480w and the liquid-solid 9:1.Under this condition, the extraction rate of oil was 39.21%,(3) Physicochemical properties and fatty acid composition of tea seeds oilPhysiCochemical properties of tea seed oil was determinded by standerd study of courty, the results showed that the effect of microwave and ultrasonic on the physi cochemical properties of oil was not notable.The Composition of the fatty acid was analyzed by chromatography-mass spectrometry(gC-MS), the results showed that tea seed oil was mainly comprised of oleic acid and linoleic acid. With the methods of microwave assistant extraction and ultrasonic extraction, the fatty acid composition is same, but the content of compositions is different such as oleic acid 63.32%, linoleic acid 18.22% with microwave assistant method and oleic acid 59.77%, linoleic acid 17.22% with Ultrasonic extraction.(4) Study on the tea polyphenol oxidative stability and effect on the tea seed oilThe extraction of tea polyphenol from tea leaves, the ability for scavenging hydroxyl free radical·OH and DPPH-free was studied, the result showed that the ability of scavenging·OH free radical and DPPH-free radical was more remarkable than TBHQ, At some times, studied the ability for preventing antioxidant of tea seed oil, the result showed that tea polyphenols phosp holipid compounds to reduce the POV value most significantly, followed by tea polyphenols.