茶叶籽油组成分析及其抗氧化机理研究进展  

Research Progress of Composition Analysis and Antioxidant Mechanism of Tea Seed Oil

作　　者：梁杏秋 王晓琴[1] 黄兵兵[1] 

机构地区：[1]华侨大学化工学院华侨大学油脂及天然产物研发中心,厦门361021

出　　处：《中国粮油学报》2013年第11期123-128,共6页Journal of the Chinese Cereals and Oils Association

基　　金：福建省重点科技计划(2012N0016)

摘　　要：茶叶籽油是我国卫生部认定的新资源食品。茶叶籽油含有20种脂肪酸,以不饱和脂肪酸为主,油酸含量最高,同时富含多种活性成分如茶多酚、生育酚等。另外,研究表明茶叶籽油具有较高的抗氧化活性,可作为天然抗氧化剂,耐储藏,其氧化稳定性可与橄榄油相近,高于其他食用油。综述了国内外关于茶叶籽油组成分析以及其抗氧化活性研究进展,并对茶叶籽油抗氧化作用机理进行探讨,旨在为深入研究茶叶籽油及其营养保健作用提供理论依据。Tea seed oil was certified as a new resource food by China＇s Ministry of Health. It contains twenty kinds of fatty acids and unsaturated fatty acid occupies the main part, especially oleic acid content as the highest. Meanwhile, tea seed oil is characterized by possessing many kinds of active ingredients, such as polyphenol, toeopherol, etc. In addition, tea seed oil has been found to be natural antioxidants, for it can be well stored at room temperature and displays strong antioxidant ability, which is similar to that of olive oil and higher than that of other edible oil. This review compiles recently published scientific reports on the chemical compounds and antioxidant activity about tea seed oil with its antioxidant mechanisms at home and abroad,. The paper provides a base for further study of tea seed oil, especially about its nutritional and heahhcare function.

关 键 词：茶叶籽油 组成分析 脂肪酸组成 活性成分 抗氧化机理 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]