福建茶树种质资源的茶籽油脂肪酸组成分析

doi:10.13305/j.cnki.jts.2012.01.011

Abstract

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

CLC Number:

CHANG Yu-xi, ZHENG De-yong, YE Nai-xing, YANG Jiang-fan. Analysis of Fatty Acid Composition in the Seed Oilfrom Fujian Tea Germplasm[J]. Journal of Tea Science, 2012, 32(1): 22-28.

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

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