期刊论文

Analysis on the Main Components of Camellia chekiang-oleosa Hu

中文

现代食品科技

1673-9078

2010

26

1

109-113

10.13982/j.mfst.1673-9078.2010.01.020

本校为第一机构

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%.

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~/0 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 crud...