| 茶叶籽油与油茶籽油理化性质及脂肪酸组成比较 |
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| 引用本文： | 恽卓婷,廖鲜艳,翁新楚.茶叶籽油与油茶籽油理化性质及脂肪酸组成比较[J].食品工业科技,2011,32(6):136-138. |
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| 作者姓名： | 恽卓婷 廖鲜艳 翁新楚 |
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| 作者单位： | 上海大学生命科学院,上海,200444 |
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| 基金项目： | 上海市教育委员会重点学科(第五期)建设-分子生理学基金 |
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| 摘 要： | 在对茶叶籽及油茶籽的外观、含仁率、含油率等进行测定的基础上,对茶叶籽油及油茶籽油的理化性质及脂肪酸组成进行了分析。结果表明,茶叶籽及油茶籽外观相差较大,茶叶籽油与油茶籽油在折光指数、酸值、碘值和皂化值等理化性质上较接近。脂肪酸组成上,油酸、亚油酸、棕榈酸为茶叶籽油及油茶籽油中含量最多的三种脂肪酸,油酸含量分别为52.13%和73.67%,亚油酸24.32%和11.09%,棕榈酸17.36%和10.63%。茶叶籽油和油茶籽油的单不饱和脂肪酸含量分别为54.12%和75.78%,多不饱和脂肪酸含量为24.55%和11.39%。茶叶籽含油率为19.88%,茶叶籽油潜在年产量可达15余万t。其必需脂肪酸含量是油茶籽油的2.15倍;不皂化物含量为0.77%,比油茶籽油高出22%;茶叶籽油脂肪酸比例均衡,适于人体的吸收,具有开发应用的潜力。
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| 关 键 词： | 茶叶籽油 油茶籽油 理化性质 脂肪酸 |
Comparison of physicochemical properties and fatty acids composition of tea seed oil and camellia oleifera seed oil |
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| YUN Zhuo-ting,LIAO Xian-yan,WENG Xin-chu.Comparison of physicochemical properties and fatty acids composition of tea seed oil and camellia oleifera seed oil[J].Science and Technology of Food Industry,2011,32(6):136-138. |
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| Authors: | YUN Zhuo-ting LIAO Xian-yan WENG Xin-chu |
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| Affiliation: | YUN Zhuo-ting,LIAO Xian-yan,WENG Xin-chu* (Department of Food Science and Engineering,School of Life Sciences,Shanghai University,Shanghai 200444,China) |
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| Abstract: | Physicochemical properties and fatty acids composition of tea seed oil(camellia sinensis O.Ktze.)and camellia oleifera seed oil(Camellia oleifera Abel.)were studied.The appearance,the kernel yield and oil yield of these two seeds were also determined.The results indicated that physicochemical properties of these two oils were similar but the appearance of two seeds was different.The major fatty acids of tea seed oil and camellia oleifera seed oil were oleic acid,linoleic acid and palmitic acid.The content o... |
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| Keywords: | tea seed oil camellia oleifera seed oil physicochemical properties fatty acids |
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