从河南省林木品种审定委员会认定的适宜在本地区推广的长林系列品种中选出具有代表性的主栽油茶品种长林18号、40号、53号和配栽油茶品种长林166号，采用气相色谱-质谱法（GC-MS）对4个油茶品种茶籽仁中脂肪酸组成和含量进行分析，检验了其干籽出仁率和脂肪含量，并对脂肪含量及脂肪酸组分进行了相关性分析。结果表明：3个主栽品种与1个配栽品种干籽出仁率的差异达到了显著水平(p<0.05)，但不同品种茶籽脂肪含量差异不大；共检测到了17种脂肪酸组分，其中，茶籽仁中常量组分顺-油酸的含量26.25%~30.82%、棕榈酸的含量2.86%~3.22%、亚油酸的含量3.25%~3.86%。长林40号茶籽中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸比值为1:6.08:1.05，最接近国际营养学家提出油脂中三类脂肪酸的最佳供能比1:6:1。相关性分析显示，脂肪含量与棕榈酸有一定的相关性，相关系数达到了0.64。结合河南省林木品种审定委员会的研究结论可得，长林40号油茶良种不仅产量高、抗性强，而且干籽出仁率高、含油量高，茶籽脂肪酸组成合理，综合性状优于其他三个品种。

Four representative cultivars were selected from a series of Changlin clones of Camellia oleifera that were officially recognized by Henan Tree Variety Examination Committee and suitable to be widely cultivated in local region, including 3 mainly-planted varieties Changlin 18, Changlin 40, Changlin 53, and 1 supportively-planted variety Changlin 166. The fatty acid of C. oleifera variety seed was studied by GC-MS. The kernel percent and fat content of C. oleifera variety seed were also analyzed. And fat content and fatty acid of C. oleifera variety seed were analyzed with the relevant analysis. The results indicated that the kernel percentages of C. oleifera variety seed between mainly-planted varieties and supportively-planted variety reached significant level (p<0.05), but the fat content did not; a total of 17 fatty acids were detected from four C. oleifera varieties seeds, and three major constituents were cis-oleic acid ranged from 26.25% to 30.82%, palmitic acid ranged from 2.86% to 3.22%, and linoleic acid ranged from 3.25% to 3.86%. The content ratio of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids of tea seeds of Changlin 40 seed was 1:6.08:1.05, and closest to be best energy supply ratio of 1:6:1 that was recommended by international nutritionists. By the relevant analysis, an distinct positive correlation was observed between fat content and palmitic acid, and the correlation coefficient was 0.647. Combined with previous research conclusions, it could be seen that Changlin 40 not only owns high-yielding and high resistance, but also possesses higher kernel percent, higher oil content, and more reasonable fatty acid composition in tea seeds, and its comprehensive characters seems to be superior to other three varieties.

国家重点研发计划项目（2016YFD020090509）；河南省科技开放合作项目（172106000043)；河南省豫南茶树资源综合开发重点实验室项目（HNKLTCU2018003）