5个山茶物种茶籽油理化性质及脂肪酸分析  

Physicochemical Properties and Fatty Acid Composition of 5 Camellia Oil

作　　者：卢锟[1] 袁军[2] 贺舍予 周乃富[2] 

机构地区：[1]中南林业科技大学食品学院,长沙410004 [2]中南林业科技大学经济林育种与栽培国家林业局重点实验室,长沙410004

出　　处：《食品工业》2013年第11期230-232,共3页The Food Industry

基　　金：国家"十一五"科技支撑计划[2009BADB1B02]

摘　　要：以引种至湖南株洲的5个山茶物种成熟果实为试材，测定其鲜出籽率、种仁含油率、茶籽油理化性质及脂肪酸组成。结果表明：厚叶红山茶和宛田红山茶的鲜出籽率较其他3个物种高；5个山茶物种茶籽含油率在33．2％60．42％之间，折光系数差异不大，酸值在0．63--0．94mgKoH／g之间，皂化值在176．79-207．15mgKoH／g之间；5个山茶物种茶籽油不饱和酸总量占脂肪酸总量的88％以上，其中以厚叶红山茶最高，相对含量达到89．62％。Taking the fruits of 5 Camellia introduced to Zhuzhou, Hunan province as the materials, the seed content of fruit, oil content of seed, the physicochemical properties and fatty acid composition of oils were measured. The results showed that： Camellia magniflora Chang. etl shi and Wan Tin fresh out of seed rate is high compared with the other three species; 5 Camellia species tea seed oil content in the range of 33.2%-450.42%, the refractive index coefficient is insignificant, the acid value of 0.63--0.94 mg KOH/g, saponification value between 176.79 -207.15 mg KOH/g; 5 Camellia species tea seed oil unsaturated acid total amount of more than 88% of the total fatty acids, which Camellia magniflora Chang.etl shi highest relative content of 89.62%.

关 键 词：山茶 茶籽油 品质 气象色谱 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]