茶籽中油脂的脂肪酸组成测定(英文)

选取24个茶树品种的茶籽,研碎,用甲醇和氯仿提取其中的脂肪,将提出的脂肪甲基化,用100m×0.25 mm的CP-Sil88毛细管柱测定脂类中的脂肪酸组成.结果显示:茶籽的脂肪中主要含有20种脂肪酸,不饱和脂肪酸为主要成分;单不饱和脂肪酸的平均含量为51.06%,其中油酸占单不饱和脂肪酸量的96.4%,多不饱和脂肪酸平均含量为27.86%,主要为亚油酸,占多不饱和脂肪酸量的98.6%;饱和脂肪酸平均含量为20.67%,主要为棕榈酸和硬脂酸,分别占饱和脂肪酸的78.3%和19.3%;此外还含有0.144%18:1-11t酸,该种脂肪酸在人体内可能是9c,11t-CLA(顺-9,反-11-共轭亚油酸)的前体.说明茶籽油的脂肪酸组成较符合保健食用油标准.

Determination of the composition of fatty acids from tea seed oil

The composition analyses of lipids were conducted with the seeds from 24 varieties of tea plants. The lipids of the tea seeds were extracted from tea seed powder with methanol and chloroform. The methylated lipids were determined by gas chromatography (GC) equipped with 100 m×0.25 mm capillary column. The results indicated that the lipids were composed of 20 fatty acids (FA) with 79% unsaturated fatty acids (UFA). The average content of monounsaturated fatty acids (MUFA) in FA was 51.06%, of which 96.4% was oleic acid. The average content of polyunsaturated fatty acids (PUFA) in FA was 27.86%, of which 98.6% was linoleic acid. The average content of saturated fatty acids (SFA) was 20.67%. The major components of SFA were palmitic acid (78.3%) and stearic acid (19.3%). In addition, tea seeds contained 0.144% trans-18:1, which might be a precursor of 9c, 11t-CLA in human. This conjugated linoleic acid might be one of the functional components related to the function of anticancer, anti-atherosclerosis, antibacterial, antivirus or regulation of immunity. The results above show that the composition of tea seeds lipids is coincided well with the modern standards for a healthy vegetable oil.