Effect of Refining Process on the Concomitants in Pressed Camellia Oil

CHEN Leyi; HE Xiaohong; DAI Taotao; CHEN Jun; HE Xuemei; LIU Chengmei; LIU Jiyan

doi:10.13386/j.issn1002-0306.2021070219

Volume 43 Issue 6

Mar. 2022

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Science and Technology of Food Industry > 2022 > 43(6): 221-227. > DOI: 10.13386/j.issn1002-0306.2021070219

CHEN Leyi, HE Xiaohong, DAI Taotao, et al. Effect of Refining Process on the Concomitants in Pressed Camellia Oil[J]. Science and Technology of Food Industry, 2022, 43(6): 221−227. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070219.

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Effect of Refining Process on the Concomitants in Pressed Camellia Oil

1.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
2.
Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
3.
Jiangxi Qiyunshan Food Co., Ltd., Ganzhou 341000, China

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Received Date: July 19, 2021
Available Online: January 10, 2022

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Abstract

Abstract

The effects of deacidification, decolorization and deodorization at different temperatures on the content of squalene, sterols and volatile organic compounds in pressed camellia oil were investigated. The results showed that the content of squalene in crude camellia oil was 127.46 mg/kg, and after deacidification decolorization, and deodorization at 150 ^oC, content of squalene was decreased to 105.82, 89.52 and 79.79 mg/kg, respectively. Meanwhile, content of squalene was decreased with the increase of deodorization temperature (150~240 ℃). When the deodorization temperature was increased to 210 ℃, content of squalene was decreased by 53.70%. Subsequently, content of squalene was not change significantly after deodorization temperature was elevated to 240 ℃. The content of total sterols in crude camellia oil was 3074.24 mg/kg. After deacidification, content of total sterols was decreased (14.2%), but it was increased after decolorization (13.2%). With the increasing of refining degree, δ-7-oat sterol was disappeared, and β-sitosterol was formed. In addition, the content of δ-5,23-soybean sterol was substantially changed. Deodorization process and the increasing of deodorization temperature evidently reduced the types of volatile organic compounds in camellia oil, and the quantity and relative percentage content of acids, alcohols and esters were greatly decreased.
- pressed camellia oil,
- refining,
- deodorization temperature,
- sterols,
- volatile organic compounds

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