山茶油中4种功能性成分的测定

Determination of four functional ingredients in camellia oil

中文关键词:  山茶油  茶多酚  茶皂素  角鲨烯  维生素E

英文关键词:camellia oil  polyphenol  tea saponin  squalene  vitamin E

中文摘要:

      目的 为检测市售山茶油成品中的几种功能性成分含量并与其他成品油作对比。方法 采用比色法、气相色谱法分别对4种植物油中茶多酚、茶皂素、维生素E和角鲨烯的含量进行了分析。结果 橄榄油中的茶皂素和角鲨烯含量最高, 分别为12.26 mg/g和540.03 mg/100 g; 山茶油中的茶多酚含量最高, 为4.12 mg/100 g, 油茶籽油中维生素E最高, 为23.93 mg/100 g。结论 与其他三种食用油相比, 山茶油中茶多酚含量最高。

英文摘要:

      Objective In order to detect the content of several functional components in the commercial camellia oil and for comparison with other oil products. Methods The colorimetry and gas chromatography were used to determine the content of polyphenols, tea saponin, vitamin E and squalene in four vegetable oils. Results The results showed that olive oil contained the highest tea saponin and squalene which were 12.26 mg/g and 540.03 mg/100 g respectively. Camellia oil and camellia seed oil contained the highest polyphenol and vitamin E which were 4.12 mg/100 g and 23.93 mg/100 g respectively. Conclusion Compared with other three edible oils, camellia oil had the highest content of polyphenol.