5个山茶物种茶籽油理化性质及脂肪酸分析

Physicochemical Properties and Fatty Acid Composition of 5 Camellia Oil

以引种至湖南株洲的5个山茶物种成熟果实为试材，测定其鲜出籽率、种仁含油率、茶籽油理化性质及脂肪酸组成。结果表明：厚叶红山茶和宛田红山茶的鲜出籽率较其他3个物种高；5个山茶物种茶籽含油率在33．2％60．42％之间，折光系数差异不大，酸值在0．63--0．94mgKoH／g之间，皂化值在176．79-207．15mgKoH／g之间；5个山茶物种茶籽油不饱和酸总量占脂肪酸总量的88％以上，其中以厚叶红山茶最高，相对含量达到89．62％。

Taking the fruits of 5 Camellia introduced to Zhuzhou, Hunan province as the materials, the seed content of fruit, oil content of seed, the physicochemical properties and fatty acid composition of oils were measured. The results showed that： Camellia magniflora Chang. etl shi and Wan Tin fresh out of seed rate is high compared with the other three species; 5 Camellia species tea seed oil content in the range of 33.2%-450.42%, the refractive index coefficient is insignificant, the acid value of 0.63--0.94 mg KOH/g, saponification value between 176.79 -207.15 mg KOH/g; 5 Camellia species tea seed oil unsaturated acid total amount of more than 88% of the total fatty acids, which Camellia magniflora Chang.etl shi highest relative content of 89.62%.