茶树品种及提取工艺对茶叶籽油脂肪酸组成的影响  

Effects of Tea Cultivars and Oil Extraction Process on Fatty Acid Component in Tea Seed

作　　者：黄兵兵[1,2] 王晓琴[1,2] 梁杏秋 

机构地区：[1]华侨大学化工学院,厦门361021 [2]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》2015年第1期65-70,75,共7页Journal of the Chinese Cereals and Oils Association

基　　金：福建省科技计划重点项目(2012N0016);中央高校基本科研业务费(JB-ZR1155)

摘　　要：本试验对不同茶树品种茶叶籽油及不同工艺条件提取的茶叶籽油脂肪酸组成进行了分析.结果显示：不同品种茶叶籽油饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸比值约为1.0∶2.4∶1.3,其中棕榈酸质量分数为14.11％ ～16.99％、油酸为46.33％～55.48％、亚油酸为23.17％ ～ 29.40％,3种脂肪酸质量分数在90％以上,且品种对其质量分数影响较小;28个品种茶叶籽油中均检测到17种脂肪酸,主成分分析显示硬脂酸、异油酸、十七碳酸、棕榈油酸为特征脂肪酸,其质量分数可用于品种鉴别;茶叶籽油4种提取工艺对质量分数1％以上的棕榈酸、油酸、异油酸、亚油酸无明显差异,变异系数均小于10％,对质量分数低于1％的脂肪酸肉豆蔻酸、棕榈油酸、亚麻酸、花生酸、二十二碳一烯酸、二十二碳二烯酸、山嵛酸、二十四碳酸、二十二碳六烯酸相对质量分数影响较大,变异系数均在10％以上.The fatty acids composition in tea seed oil with different extraction conditions and different tea varie- ties 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 above 90% 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, sev- enteen carbonic acid and palmitic acid are typical fatty acids. Different extraction processes have no significant differ- ences on the relative contents of more than 1% fatty acids, such as palmitic acid, oleic acid, iso - oleic acid and lin- oleic acid. However, it mainly impacts on the other trace fattv acids, thus affects the oil quality.

关 键 词：茶叶籽油 脂肪酸 提油工艺 茶树品种 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]