Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (17): 247-252    DOI: 10.13995/j.cnki.11-1802/ts.024266
  分析与检测 本期目录 | 过刊浏览 | 高级检索 |
基于脂肪酸组成的茶叶籽油和油茶籽油模式识别分析
张继光1,2,3, 吴万富1,2,3, 吕世懂1,2,3*
1(昆明市粮油饲料产品质量检验中心,云南 昆明,650118)
2(云南省粮油产品质量监督检验站,云南 昆明,650118)
3(云南昆明国家粮食质量监测站,云南 昆明,650118)
Pattern recognition analysis of Camellia seed oil and oil-tea Camellia seed oil based on fatty acid composition
ZHANG Jiguang1,2,3, WU Wanfu1,2,3, LYU Shidong1,2,3*
1(Kunming Grain and Oil and Feed Product Quality Inspection Center, Kunming 650118, China)
2(Yunnan Province Grain and Oil Products Quality Supervision and Inspection Station, Kunming 650118, China)
3(Yunnan Kunming National Grain Quality Testing Station, Kunming 650118, China)
下载:  HTML   PDF (2220KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 采用气相色谱配氢火焰离子化检测器(flame ionization detector, FID)对2种不同茶树种(油茶树和茶叶树)制取的茶籽油的脂肪酸成分进行了定量分析,比较了它们在脂肪酸组成及含量上的差异,同时结合模式识别分析方法进行判别分析,挖掘它们的特征差异物。结果表明,在14个茶籽油(7个茶叶籽油和7个油茶籽油)中检出脂肪酸14种,共有成分12种,成分均以油酸、亚油酸、棕榈酸和硬脂酸为主,其余脂肪酸含量均较低;主要以不饱和脂肪酸为主,其中在茶籽油中平均占81.8%,在油茶籽油中平均占89.9%。利用统计学的手段,结合模式识别分析方法中的主成分分析(principle component analysis,PCA)、聚类分析(cluster analysis, CA)和偏最小二乘判别分析(partial least squares discrimination analysis,PLS-DA),能较好地区分2种的茶籽油,并进一步分析发现油酸、亚油酸、棕榈酸、硬脂酸、十七烷酸、花生一烯酸、二十四碳一烯酸可能是区别2种茶籽油的特征标记物。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
张继光
吴万富
吕世懂
关键词:  茶叶籽油  油茶籽油  脂肪酸组成  气相色谱  模式识别分析    
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.
Key words:  Camellia seed oil    oil-tea Camellia seed oil    fatty acid composition    gas chromatography (GC)    pattern recognition analysis
收稿日期:  2020-04-21      修回日期:  2020-05-13           出版日期:  2020-09-15      发布日期:  2020-10-14      期的出版日期:  2020-09-15
作者简介:  硕士,工程师(吕世懂工程师为通讯作者,E-mail:shidonglv@163.com)
引用本文:    
张继光,吴万富,吕世懂. 基于脂肪酸组成的茶叶籽油和油茶籽油模式识别分析[J]. 食品与发酵工业, 2020, 46(17): 247-252.
ZHANG Jiguang,WU Wanfu,LYU Shidong. Pattern recognition analysis of Camellia seed oil and oil-tea Camellia seed oil based on fatty acid composition[J]. Food and Fermentation Industries, 2020, 46(17): 247-252.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024266  或          http://sf1970.cnif.cn/CN/Y2020/V46/I17/247
[1] 恽卓婷,廖鲜艳,翁新楚.茶叶籽油与油茶籽油理化性质及脂肪酸组成比较[J].食品工业科技,2011,32(6):136-138.
[2] 张东,张东生,薛雅琳,等.油茶籽油及茶叶籽油特征组分分析与比较[J].中国粮油学报,2014,29(12):69-72.
[3] WANG Xiaoqin,ZENG Qiumei,VERARDO V,et al.Fatty acid and sterol composition of tea seed oils:their comparison by the “FancyTiles” approach [J].Food Chemistry,2017,233,302-310.
[4] WANG Yuefei,SUN Da,CHEN Hao,et al.Fatty acid composition and antioxidant activity of tea (Camellia sinensis L.) seed oil extracted by optimized supercritical carbon dioxide[J].International Journal of Molecular Sciences.2011,12(11):7708-7719.
[5] 孙玉洁,祝华明,陈中海,等.冷榨油茶籽油的脂肪酸组成及氧化稳定性研究[J].中国油脂,2015,40(8):42-45.
[6] BEYZI E,GUNES A,BEYZI S B,et al.Changes in fatty acid and mineral composition of rapeseed (Brassica napus spp.oleifera L.) oil with seed sizes[J].Industrial Crops and Products,2019,129:10-14.
[7] CHUNG I M,KIM J K,HAN J G,et al.Potential geo-discriminative tools to trace the origins of the dried slices of shiitake (Lentinula edodes) using stable isotope ratios and OPLS-DA[J].Food Chemistry,2019,295,505-513.
[8] IORGULESCU E,VOICU V A,SARBU C,et al.Holistic evaluation of gamma-irradiation effects on green teas:New linear regression based approach applied to (+/-) ESI/MS and RPLC/UV data and comparison with PCA and CA chemometric methods [J].Radiation Physics and Chemistry,2018,149,126-133.
[9] HUANG Baoming,ZHA Qinglin,CHEN Tingbo,et al.Discovery of markers for discriminating the age of cultivated ginseng by using UHPLC-QTOF/MS coupled with OPLS-DA [J].Phytomedicine,2018,45,8-17.
[10] JO Y,PARK H,CHOI S,et al.Metabolomic analysis reveals cyanidins in black raspberry as candidates for suppression of lipopolysaccharide-induced inflammation in murine macrophages[J].Journal of Agricultural and Food Chemistry,2015,63(22):5 449-5 458.
[11] 熊岑,苏志义,郑彦婕,等.基于多化学组分的模式识别法在地理标志食醋真伪鉴别中的应用[J].食品与发酵工业,2016,42(10):156-162.
[12] GB 5009.168—2016 食品安全国家标准 食品中脂肪酸的测定 [S].北京:中国标准出版社,2016.
[13] LV Shidong,WU Yuanshuang,LI Changwen,et al.Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J].Journal of Agricultural and Food Chemistry,2014,62(8):1 810-1 818.
[14] NEJADGHOLI I,BOLIC M.A comparative study of PCA,SIMCA and Cole model for classification of bioimpedance spectroscopy measurements[J].Computers in Biology and Medicine,2015,63:42-51.
[15] GRANATO D,SANTOS J S,ESCHER G B,et al.Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods:A critical perspective[J].Trends in Food Science & Technology,2018,72:83-90.
[16] 陈峰,李鹤东,王亚棋,等.化学计量学方法在食品分析中的应用[J].食品科学技术学报,2017,35(3):1-15.
[17] MOREDA-PINEIRO A,FISHER A,HILL S J.The classification of tea according to region of origin using pattern recognition techniques and trace metal data[J].Journal of Food Composition and Analysis,2003,16(2):195-211.
[18] SANTOS F A,SOUSA I P,FURTADO N,et al.Combined OPLS-DA and decision tree as a strategy to identify antimicrobial biomarkers of volatile oils analyzed by gas chromatography-mass spectrometry[J].Revista Brasileira de Farmacognosia,2018,28(6):647-653.
[19] 高彤,吴静珠,林珑,等.基于NIR和PLS-DA法的东北大米产地快速溯源方法研究[J].中国粮油学报,2019,34(7):114-117.
[20] LV Shidong,WU Yuanshuang,WEI Jifu,et al.Application of gas chromatography-mass spectrometry and chemometrics methods for assessing volatile profiles of Pu-erh tea with different processing methods and ageing years[J].RSC Advances,2015,5(107):87 806-87 817.
[1] 姚文生, 蔡莹暄, 刘登勇, 张明成, 马双玉, 杨晶, 苟紫慧, 张浩. 基于HS-GC-IMS和HS-SPME-GC-MS的熏鸡腿肉挥发性风味成分分析[J]. 食品与发酵工业, 2021, 47(9): 253-261.
[2] 胡雪, 李锦松, 唐永清, 张良, 钱宇, 赵金松. 基于GC-MS结合化学计量学的浓香型白酒分类方法[J]. 食品与发酵工业, 2021, 47(8): 212-217.
[3] 坚乃丹, 李文丽, 张祝莉, 朱霞, 鲜学海, 牛伊宁. 基于气相色谱-串联质谱技术测定植物组织中糖与糖醇[J]. 食品与发酵工业, 2021, 47(8): 224-229.
[4] 曹栩菡, 黄小军, 叶麟, 潘才惠. QuEChERS-超滤净化结合GC-QQQ测定酿酒大曲中多种农药残留量[J]. 食品与发酵工业, 2021, 47(7): 238-243.
[5] 李晓朋, 曾欢, 林柳, 陶宁萍, 徐逍, 丛建华. 不同煎炸用油制备河豚鱼汤挥发性风味成分的差异性[J]. 食品与发酵工业, 2021, 47(7): 251-259.
[6] 黄丕苗, 王智荣, 陈湑慧, 杨兵, 施月, 阚建全. 迷迭香提取物对白鲢鱼肉腥味的影响及其脱腥条件优化[J]. 食品与发酵工业, 2021, 47(6): 176-183.
[7] 袁国亿, 王春晓, 何宇淋, 邱树毅. 酶标仪比色法检测浊米酒中高级醇含量[J]. 食品与发酵工业, 2021, 47(6): 221-227.
[8] 蒋彰, 周志磊, 姬中伟, 韩吉臣, 毛健, 周哲敏. 即墨黄酒煮糜工艺对挥发性物质的影响[J]. 食品与发酵工业, 2021, 47(5): 86-91.
[9] 乐彩虹, 陶宁萍, 徐逍. 暗纹东方鲀鱼皮胶原蛋白肽脱苦前后苦味物质的变化[J]. 食品与发酵工业, 2021, 47(4): 87-95.
[10] 毛永强, 李彦虎, 贠建民, 何奎, 王睿, 武淑娟. 传统陇西腊肉制作过程中挥发性风味物质变化分析[J]. 食品与发酵工业, 2021, 47(4): 144-152.
[11] 戚军, 陈亚, 徐颖, 熊国远, 梅林. 超声辅助炖制对黄羽鸡汤香味的影响[J]. 食品与发酵工业, 2021, 47(4): 153-158.
[12] 钟冬莲, 莫润宏, 王蕤, 喻宁华, 沈丹玉, 汤富彬. 反相聚合物固相萃取-气相色谱-质谱法测定植物油中角鲨烯和四种植物甾醇[J]. 食品与发酵工业, 2021, 47(4): 231-236.
[13] 韦杰, 尹雅洁, 江伟, 宋层业, 魏灵, 廖志力, 韩兴林. 七种竹叶品种挥发性化合物的统计学评价[J]. 食品与发酵工业, 2021, 47(3): 181-187.
[14] 郭营营, 韩焱, 张彦聪, 孙艺, 张军. 基于HS-SPME-GC-MS和PCA分析陈酿条件对蓝莓酒品质的影响[J]. 食品与发酵工业, 2021, 47(20): 271-277.
[15] 王进, 张晶晶, 李晓晨, 宁喜斌, 罗磊, 蒋敏, 李晓晖. 四种典型新疆奶疙瘩细菌多样性与气味特征探究[J]. 食品与发酵工业, 2021, 47(20): 285-290.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn