茶树品种及提取工艺对茶叶籽油脂肪酸组成的影响GC . Effects of Tea Cultivars and Oil Extraction Process on Fatty Acid Component in Tea Seed

Abstract

The fatty acids composition in tea seed oil with different extraction conditions and different tea varieties have been studied in the paper. The results indicated that the ratio of saturated fatty acids,monounsaturated fatty acids and polyunsaturated fatty acids is about 1. 0 ∶ 2. 4 ∶ 1. 3. The relative content of palmitic acid is 14. 11% ~16. 99%,oleic acid 46. 33% ~ 55. 48%,linoleic acid 23. 17% ~ 29. 40%; the content of three fatty acids is above90% in tea seed oil. 28 varieties of tea seed oil utilized in the paper contain 17 kinds of fatty acids,11 kinds of which can be measured in tea seed oil. Principal component analysis showed that stearic acid,iso- oleic acid,seventeen carbonic acid and palmitic acid are typical fatty acids. Different extraction processes have no significant differences on the relative contents of more than 1% fatty acids,such as palmitic acid,oleic acid,iso- oleic acid and linoleic acid. However,it mainly impacts on the other trace fatty acids,thus affects the oil quality.