台湾原生山茶物种种子油的化学成分。
Chemical composition of seed oils in native Taiwanese Camellia species.
作者信息
Su Mong Huai, Shih Ming Chih, Lin Kuan-Hung
机构信息
Department of Forestry and Nature Conservation, Chinese Culture University, Taipei 111, Taiwan.
Department of Food, Health and Nutrition Science, Chinese Culture University, Taipei 111, Taiwan.
出版信息
Food Chem. 2014 Aug 1;156:369-73. doi: 10.1016/j.foodchem.2014.02.016. Epub 2014 Feb 13.
The aim of this study was to examine the fatty acid (FA) composition and levels in seeds of twelve native Camellia species collected in different populations of major producing regions in Taiwan. The constituents of FAs varied within and among populations. Oleic acid (OA) was found to be the predominant FA constituent in all species. Remarkably high levels of unsaturated OA and linoleic acid (LA), found in two populations of Camellia tenuiflora (CT), C. transarisanensis (CTA), and C. furfuracea (CFA), were similar to those reported for olive oil. The levels of saturated palmitic acid (PA) from most of the tested seed oils were less than 13%. Among the different fats, some FAs can be used as functional ingredients for topical applications. The seed oils of CT, CTA, and CFA possess chemical compounds that make them useful in health-oriented cooking due to their high OA and LA contents and low PA content.
本研究旨在检测台湾主要产区不同种群采集的12种原生山茶属植物种子中的脂肪酸（FA）组成和含量。脂肪酸的成分在种群内部和种群之间存在差异。油酸（OA）被发现是所有物种中主要的脂肪酸成分。在细叶山茶（CT）、阿里山山茶（CTA）和糠秕果山茶（CFA）的两个种群中发现的高含量不饱和油酸和亚油酸（LA），与橄榄油中报道的含量相似。大多数受试种子油中饱和棕榈酸（PA）的含量低于13%。在不同的油脂中，一些脂肪酸可作为局部应用的功能成分。CT、CTA和CFA的种子油由于其高油酸和亚油酸含量以及低棕榈酸含量，含有使其在健康烹饪中有用的化合物。
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