红花油茶的主要成分分析

Analysis on the Main Components of Camellia chekiang-oleosa Hu

摘要:

本文以普通油茶为参考，主要分析了红花油茶果的果皮、茶籽壳、茶籽仁的主要化学成分、脂肪酸组成，并对其两种茶籽仁的细胞结构进行了观察。结果表明，风干红花油茶籽仁中的粗脂肪含量为63.3%，粗蛋白质含量为8.8%，茶皂素含量为13.34%,其中粗脂肪含量比普通茶籽仁高出15%以上。风干后的红花油茶籽壳中主要化学成分为粗纤维，含量达到78.4%。通过气相色谱法分析，红花油茶籽油中富含不饱和脂肪酸，含量高达84.83%。

Abstract:

In this thesis, the main chemical components and fatty acids of Camellia chekiang-oleosa Hu fruit were analyzed and compared with those of traditional Camellia. And the cell morphological structures of the seed of two samples were observed. The results showed that air-dried Camellia chekiang-oleosa Hu seed contained 63.3% of crude oil, 8.8% of crude protein, and 13.34% of tea saponin. The crude oil was 15% higher than that of ordinary Camellia seed. The main chemical components of the air-dried Camellia chekiang-oleosa Hu seed shell were crude fiber with its content being of 78.4%. Gas chromatography analysis showed that Camellia chekiang-oleosa Hu seed oil was in rich of unsaturated fatty acids (84.83%).