Zhang Han, Han Mei, Nie Xuejiao, Fu Xiaomeng, Hong Kunqiang, He Dongping
College of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan 430023, China.
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China.
Foods. 2024 May 7;13(10):1430. doi: 10.3390/foods13101430.
Camellia seed oil (CSO), as a nutrient-rich edible oil, is widely used in foods, cosmetics, and other fields. In this work, the extraction, deacidification, decolorization, and deodorization processes of CSO were respectively optimized for meeting injectable oil standards. The results showed that the CSO extraction rate reached the highest level of 94% at optimized conditions (ultrasonic time, 31.2 min; reaction pH, 9.2; and reaction time, 3.5 h). The physicochemical indexes of CSO and 10 other vegetable oils were evaluated by the principal component analysis method, and the overall scores of vegetable oils were ranked as camellia seed oil > olive oil > rice oil > peanut oil > sesame oil > corn oil > soybean oil > sunflower oil > rapeseed oil > walnut oil > flaxseed oil. The physicochemical indicators of CSO were the most ideal among the 11 vegetable oils, which means that CSO is suitable as an injectable oil. Through the optimized processes of the deacidification, decolorization, and deodorization, the CSO acid value was reduced to 0.0515 mg KOH/g, the decolorization rate reached a maximum of 93.86%, and the OD was 0.015, meeting the requirement (≤0.045 of OD) of injectable oil. After the deodorization process, these parameters of the refractive index, acid value, saponification value, iodine value, absorbance, unsaponifiable, moisture and volatiles, fatty acid composition, and heavy metal limits all met the pharmacopoeia standards of injectable oil in many countries and regions. The possibility of CSO as an injectable oil was first verified through refining-process optimization and nutritional index analysis, providing an important technical reference for the high-value utilization of vegetable oil.
山茶籽油（CSO）作为一种营养丰富的食用油，广泛应用于食品、化妆品和其他领域。在本研究中，分别对CSO的提取、脱酸、脱色和脱臭工艺进行了优化，以达到注射用油标准。结果表明，在优化条件下（超声时间31.2分钟、反应pH值9.2、反应时间3.5小时），CSO的提取率达到最高水平，为94%。采用主成分分析法对CSO和其他10种植物油的理化指标进行了评价，植物油的综合得分排序为：山茶籽油＞橄榄油＞米糠油＞花生油＞芝麻油＞玉米油＞大豆油＞葵花籽油＞菜籽油＞核桃油＞亚麻籽油。CSO的理化指标在11种植物油中最为理想，这意味着CSO适合作为注射用油。通过优化脱酸、脱色和脱臭工艺，CSO的酸值降至0.0515mg KOH/g，脱色率最高达到93.86%，OD值为0.015，满足注射用油的要求（OD≤0.045）。脱臭处理后，其折光率、酸值、皂化值、碘值、吸光度、不皂化物、水分及挥发物、脂肪酸组成和重金属限量等参数均符合多个国家和地区注射用油的药典标准。通过精炼工艺优化和营养指标分析，首次验证了CSO作为注射用油的可能性，为植物油的高值化利用提供了重要的技术参考。
