Studies on the Spectrum of Tea Seed Oily Properties
SHI Yun-dong1, JIA Lin1, LI Xiang2, MA Jian-zhong2, LIU Fei1, SHEN Tai-bo1
1. College of Resource and Environment, Yuxi Normal University, Yuxi 653100, China 2. Key Laboratory of Auxiliary Chemistry & Technology for Chemical Industry, Ministry of Education, Shaanxi University of Science & Technology, Xi’an 710021，China
Abstract：The fatty acid composition of Pu’er tea seed oil from Simao region was determined by gas chromatography. It was found that the quality fraction of oleic acid in Pu’er tea seed oil is higher than in peanut oil and rapeseed oil, and lower than in camellia seed oil and olive oil, and the quality fraction of erucic acid in Pu’er tea seed oil is lower than in peanut oil, rapeseed oil and camellia seed oil, while slightly higher than in olive oil. Therefore, Pu’er fruit tea is an ideal oil resource. At the same time 30 kinds of volatile compounds in Pu’er tea seed oil were identified by gas - chromatography-mass spectrometry. They are mostly alcohols, aldehydes, ketones and esters, and most of these compounds contain unsaturated bond. The relatively domestic reports are rare.
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