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茶叶科学 ›› 2012, Vol. 32 ›› Issue (1): 22-28.doi: 10.13305/j.cnki.jts.2012.01.011

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福建茶树种质资源的茶籽油脂肪酸组成分析

常玉玺1, 郑德勇2,3*, 叶乃兴1,3*, 杨江帆3   

  1. 1. 福建农林大学园艺学院,福建 福州350002;
    2. 福建农林大学材料工程学院,福建 福州350002;
    3. 福建农林大学茶叶科技与经济研究所,福建 福州350002
  • 收稿日期:2011-09-02 修回日期:2011-10-20 出版日期:2012-02-15 发布日期:2019-09-04
  • 作者简介:常玉玺(1985— ),男,河南南阳人,硕士研究生,主要从事天然产物开发与利用研究。
  • 基金资助:
    福建省教育厅科技项目(JB09101)、福建省科技厅区域重大项目(2010N3001)

Analysis of Fatty Acid Composition in the Seed Oilfrom Fujian Tea Germplasm

CHANG Yu-xi1, ZHENG De-yong2,3*, YE Nai-xing1,3*, YANG Jiang-fan3   

  1. 1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    2. College of Materials Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
    3. Technology and Economics of Tea Industry, Fujian Agriculture and Forestry University, Fuzhou 350002, China
  • Received:2011-09-02 Revised:2011-10-20 Online:2012-02-15 Published:2019-09-04

摘要: 采用气相色谱法(GC)分析了福建42份茶树〔Camellia sinensis (L.) O. Kuntze〕种质资源的茶籽油脂肪酸组成,结果表明,饱和脂肪酸(SFA)的平均含量为20.59%,单不饱和脂肪酸(MUFA)为50.57%,多不饱和脂肪酸(PUFA)为28.11%;发现茶籽油中含有二十二碳六烯酸(DHA),平均含量为0.11%;参试材料中优良品种茶籽油的脂肪酸组成优于地方品种。选取了11种含量较高或特异成分进行主成分分析,其中硬脂酸、花生酸、棕榈酸和DHA等是构成茶籽油的重要或特征脂肪酸。茶籽油是富含油酸、亚油酸,低芥酸和反式脂肪酸的高品质油脂,具有开发高级食用油脂的潜在价值。

关键词: 福建, 茶籽, 油脂, 脂肪酸组分, 气相色谱法, 主成分分析

Abstract: The fatty acid compositions of 42 cultivars of tea seeds oil from Fujian province were determined by GC. The results indicated that the average content of saturated fatty acid (SFA) was 20.59%, the monounsaturated fatty acid (MUFA) was 50.57%, and the PUFA was 28.11%. The DHA with a mean of 0.11% was discovered in tea seeds. The investigated fatty acid compositions of fine cultivars were better than that in local cultivars. The major compositions of tea seeds oil were stearic acid, arachidic acid, palmitic acid and DHA. When 11 kinds of higher contents and special compositions were chosen as principal component analysis. The results showed that tea seeds oil possesses a high level of oleic acid, linoleic acid, and low levels of erucic acid and TFA. The tea seeds showed a potential value in the development of high grade edible oil.

Key words: Fujian province, tea seeds, oil, fatty acid composition, GC analysis, principal component analysis

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