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The oil-tea camellia seed oil contains large amount of bioactive constituents such as phytosterol,squalene and so on, These bioactive constituents take an important role in the nutrition and health of and in the stability of oil-tea camellia seed oil.But these bioactive constituents can easily loss in the process of the alkali refining, bleaching, deodorization, effecting the quality of oil-tea camellia seed oil. The losses of bioactive constituents and rancidity of oil-tea camellia seed oil are the main problems in processing procedures.Deodorizing is the most important process in the Oil refining process. Main componential contents of deodorizer distillates in oil-tea camellia seed oil are free fatty acids, VE, phytosterol, sterol esters and so on. There are few reports on phytosterol and squalene abstraction from deodorizer distillates of oil-tea camellia seed oil. Therefore, this paper firstly studied the effects of processing operations on the contents of bioactive constituents and physical-chemical properties of oil-tea camellia seed oil. Then we studied the technological condition of the abstraction of phytosterol, especially optimizing the recrystallization conditions, and getting pure phytostero. Then, we purified the crude squalene, getting pure squalene. The main resμLts of research in this dissertation are as follows:1. 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, a-tocopherol, squalene,polyphenols andβ-carotene in variety of samples were determined by means of wet chemical and instrμment methods.The resμLts showed that the bleached oil has the highest acid value, which was 0.67(KOH)/(mg/g). The refined oil has the lowest acid value, which was 0.32(KOH)/(mg/g); Compared with others, crude oil contained more total sterol(908.75mg/kg),a-tocopherol(21.60mg/kg),squalene(102.31mg/kg);what’s more, the content of squalene in crude oil was significantly higher than that in other oil(P<0.05).For the total content of polyphenols andβ-carotene,the refined oil is the lowest, which was 21.75mg/kg,0.006mg/kg, respectively. The way of bleaching and deodorizing is important processing technology to the oil-tea camellia seed oil qualities.2. The experimental investigation of soapstock、deodorization distillate、winterization property, Combined with machining operations research Oil-tea camellia seed oil by-products of bioactive constituents distribution and composition.The resμLts showed that of the four processing procedures, the deodorization effected on the content of a-tocopherol, sterol, squalene in the oil-tea camellia seed oil was the greatest, content losing 52.1%、34.5%、55.4%, respectively.While the content of a-tocopherol, sterol, squalene of the corresponding deodorizer distillate was the highest,750.90 mg.kg-1、2463.58 mg.kg-1、8887.47mg.kg-1, respectively. The influence of decoloration was greater, content losing 11.5%、9.5%、8.5%, respectively. The way of decoloration and deodorization was important processing technology to the content of bioactive constituents in oil-tea camellia seed oil.The alkali refining and dewaxing effected the component of fatty acid was very great.3. The study extracts VE from oil-tea camellia seed oil deodorization distillate by alcohol and gains phytosterols by saponification, the phytosterols were dissolved in n-hexane to recrystallize. The optimal conditions extraction of VE are liquor-raw material ratio 3:1, back flow extract 30min, extraction temperature 55℃, rate 80r/min.The optimal conditions extraction of phytosterol are as following:potassium hydroxide-raw material ratiol:5,ethanol-raw material ratio 15:1, and back flow saponified 3h under 85℃; The optimal crystallization conditions are as following: n-hexane-raw material ratio 3:1, temperature-2℃,time 24h,the refined phytosterols with 89.3% purity were obtained by three recrystallizations.
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