Analysis of fatty acids component and distribution in Sn-2 in oils from different Camellia spp.

Authors

FENG Na, School of Food Science and Engineering,Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain and Oil Processing and Quality Control, Changsha, Hunan 410004, China
ZHONG Haiyan, School of Food Science and Engineering,Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain and Oil Processing and Quality Control, Changsha, Hunan 410004, China
ZHOU Bo, School of Food Science and Engineering,Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain and Oil Processing and Quality Control, Changsha, Hunan 410004, China
ZHONG Jinjing, Hunan Agricultural University, Changsha, Hunan 420128, China
MA Li, National Technology Research Center of Camellia, Changsha, Hunan 410004, China
YU Jiao, School of Food Science and Engineering,Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Hunan Province Key Laboratory of Grain and Oil Processing and Quality Control, Changsha, Hunan 410004, China

Abstract

The contents of fatty acids in nine different oils of Camellia spp.wereanalyzed by GC using methyl pentadecanoate as the internal standard. The triglycerides were specially hydrolyzed by the use of pancreatic lipase, 2-monoglyceride was isolated by thin-layer chromatography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitic acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Camellia chekiangoleosawere the highest with 82.79 and 84.77 g/100 g, respectively. The fatty acids in Sn-2 were mainly oleic acid and linoleic acid, and of which were the highest in C. brevistylaoil with 82.96% and 92.89%,respectively. It means that the major fatty acids present in camellia seed oil were the unsaturated fatty acidswhich are easily digested.

Publication Date

3-28-2016

First Page

20

Last Page

23

DOI

10.13652/j.issn.1003-5788.2016.03.004

Recommended Citation

Na, FENG; Haiyan, ZHONG; Bo, ZHOU; Jinjing, ZHONG; Li, MA; and Jiao, YU (2016) "Analysis of fatty acids component and distribution in Sn-2 in oils from different Camellia spp.," Food and Machinery: Vol. 32: Iss. 3, Article 4.
DOI: 10.13652/j.issn.1003-5788.2016.03.004
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/4

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