The Effect of Techniques on Quality of Oiltea Camellia Seed Oil

By studying the quality of hotpressed and coldpressed oiltea camellia seed oil, the volatile components in hotpressed oiltea camellia seed oil were analyzed by using SPMEGC/MS. The results indicated that compared with hotpressed oiltea camellia seed oil, coldpressed one has lower acid value, peroxide value and lighter color, with betterpreserved oleic acid, vitamin E and squalene. The isolated 65 components comprising of 10 categories of chemical compounds including aldehydes, alcohols, ketones, phenols, acids, esters, hydrocarbons, ethers, amines and heterocyclic compounds. Among these, heterocyclic compounds and aldehydes were of relatively higher contents, occupying 6752% of all volatile components, contributing to the main flavor substance that constituted hot oiltea camellia seed oil. The varieties and relative content of volatile substances in hot oiltea oil significantly surpassed those in cold oiltea camellia seed oil.