Abstract: The fatty acid composition of tea seed oil prepared from two different tea species (Camellia oleifera Abel. tree and Camellia sinensis O.ktze tree) was quantitatively analyzed by gas chromatography-flame ionization detector (GC-FID). Then a comparison of fatty acid composition and contents between these tea seed oil was made. Simultaneously, combined with the pattern recognition analysis method, the discriminant analysis was carried out on them, and their characteristic differences were mined. Results showed that a total of 14 fatty acids were detected in all 14 tea seed oil (seven Camellia seed oil and seven oil-tea Camellia seed oil), among which there were 12 common ingredients. The main fatty acid composition in all tea seed oil was oleic acid, linoleic acid, palmitic acid and stearic acid, and the rest of fatty acids were lower; unsaturated fatty acids accounted for 81.8% in camellia seed oil and 89.9% in oil-tea camellia seed oil. Principal component analysis (PCA), cluster analysis (CA) and partial least squares-discrimination analysis (PLS-DA) showed that Camellia seed oil and oil-tea Camellia seed oil could be clearly distinguished according to their fatty acid composition and contents, and further analysis showed that oleic acid, linoleic acid, palmitic acid, stearic acid, heptadecanoic acid, arachidonic acid and tetracosenic acid might be the characteristic markers to distinguish the two oil.
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