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。
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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