3种油茶种仁含油率及脂肪酸组成的比较研究

A Comparative Study of Seed Oil Content and Fatty Acid Composition of Three Camellia Species

以普通油茶、腾冲红花油茶和浙江红花油茶为试验材料,比较分析了种仁含油率、脂肪酸组成,结果表明:浙江红花油茶的种仁平均含油率60.58%,显著高于普通油茶的44.86%和腾冲红花油茶的43.08%,且浙江红花油茶含油率变异系数最小;3种油茶总不饱和脂肪酸由大到小为浙江红花油茶89.4%,普通油茶88.36%,腾冲红花油茶82.07%;脂肪酸组成中,油酸占比最高,其次为棕榈酸和亚油酸;油酸平均相对质量分数以浙江红花油茶84.30%显著最高且变异小,腾冲红花油茶74.03%,显著最低且变异大;亚油酸平均相对质量分数中普通油茶和腾冲红花油茶显著高于浙江红花油茶,但前两种油茶差异无统计学意义;3种油茶的亚麻酸平均质量分数均很低,但腾冲红花油茶具有较大变异幅度,最高相对质量分数达10.83%.3种茶油都是接近或优于橄榄油的高品质食用油;充分利用南方山地资源合理发展3种油茶,可望有效提高我国食用油的自给率,改善我国食用油品质结构.

Camellia oleifera Abel.,C.reticulate Lindl.and C.chekiangoleosa Hu.were used as the experiment materials in this study,and oil content and fatty acid composition of their seeds were determined and compared.The oil content in the seeds of C.chekiangoleosa averaged 60.58%,being significantly higher than that of C.oleifera（44.86%）and C.reticulate（43.08%）,and its variation coefficient was the lowest among the three species.C.chekiangoleosa had the highest total unsaturated fatty acid（89.4%）,followed by C.oleifera（88.36%）and C.reticulate（82.07%）.In fatty acid composition,oleic acid dominated,and was followed by palmitic acid and linoleic acid.C.chekiangoleosa had the highest average relative content（ARC）of oleic acid（84.30%）and the lowest variation coefficient,while C.reticulate had the lowest ARC（74.03%）and the largest variation coefficient.The ARC of linoleic acid showed no significant difference between C.oleifera and C.reticulate,but was significantly higher than that of C.chekiangoleosa.The ARC of linolenic acid in all the three species averaged at a low level while C.reticulate had a huge range of variation and its maximum was as high as 10.83%.In conclusion,the seed oils of the three Camelliaspecies studied are all high-quality edible oils,and their quality is close to or better than olive oil and other high-quality edible oils.It is hoped that full use made of the natural resources of the mountainous regions of southern China for their cultivation will help to enhance the self-sufficiency and improve the quality structure of edible oil in our country.