Effects of Heat Treat for Tea Seeds to the Quality of its Pressed Oil

Abstract:

The tea seed oil samples used for detection are prepared by ambient temperature extraction,ambient temperature pressing and pressing after different temperature treatment,and the tea seeds are from Hunan province.Analyze and compare the basic indicator and lipid accompanying compounds of crude tea seeds oil that made in lab.The results indicate that the heat treatment of 120℃ make POV value increase.Fatty acid composition nearly uninfluenced by heat treatment.On the other hand,among the experiment temperature range,heat treatment exaggerates the content of polyphenols,squalene,and sterol that in tea seeds oil.But it makes the content of tocopherol decreased,the higher the temperature,the lower the content.In general,an appropriate heat treatment is good to improve the quality of tea seeds oil.