不同油茶物种及品种果实中甘油三酯成分分析
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摘要
[目的]探明不同油茶物种及品种果实中甘油三酯的组成。[方法]采用HPLC-MS、主成分分析方法对6个不同油茶物种和9个不同普通油茶品种果实中甘油三酯成分进行分析。[结果]表明:共检测出24种甘油三酯,主要为OOO(三油酸甘油三酯)、OOL(1,2-二油酸-3-亚油酸甘油三酯)、OOP(1,2-二油酸-3-棕榈酸甘油三酯)等不饱和甘油三酯,其中,不同油茶物种果实OOO、OOL含量较高的均为浙江红花油茶(21.18%、17.70%),OOP含量较高的为普通油茶(14.62%);不同普通油茶品种果实OOO含量较高的为长林166号(45.83%),OOL含量较高的为长林18号(21.05%),OOP含量较高的为长林53号(16.90%),含量均超过10.00%。不同油茶物种和品种果实甘油三酯的综合排名与其含油率排名均存在差异。[结论]结合含油率与甘油三酯主成分分析结果得出,不同油茶物种果实中,浙江红花油茶表现较优,不同普通油茶品种果实中,长林21号表现较优。研究结果为油茶籽油指纹图谱构建、品质鉴定提供了依据。
[Objective]To analyze the content of triacylglycerols(TAGs) in different oil-tea camellia cones.[Method]The TAGs composition of six oil-tea camellia species and nine varieties of Camellia oleifera cones were analyzed by HPLC-MS and principal component analysis(PCA). [Result]Twenty-four kinds of TAGs were detected,mainly OOO(triolein),OOL(1,2-dioleoyl-3-linoleoyl-rac-glycerol) and OOP(1,2-dioleoyl-3-palmitoyl-racglycerol). Among oil-tea camellia species,the cones of C. chekiangoleosa had the highest contents of OOO and OOL(21. 18%,17. 70%),the common C. oleifera had the highest OOP content(14. 62%). Among the common C. oleifera species,Changlin-166 had higher OOO(45. 83%,Changlin-18 had higher OOL(21. 05%),and Changlin-53 had higher OOP(16. 90%),all of them were over 10%. The comprehensive evaluation ranking of TAGs was inconsistent with the oil content in different oil-tea camellia cones. [Conclusion]From the analysis of oil content and PCA of TAGs,it is concluded that the nutritional value of C. chekiangoleosa is better among oil-tea camellia species and Changlin-21 is better among common varieties of C. oleifera. The results could provide references in the construction of fingerprint and quality identification of oil-tea camellia oil.
[Objective]To analyze the content of triacylglycerols(TAGs) in different oil-tea camellia cones.[Method]The TAGs composition of six oil-tea camellia species and nine varieties of Camellia oleifera cones were analyzed by HPLC-MS and principal component analysis(PCA). [Result]Twenty-four kinds of TAGs were detected,mainly OOO(triolein),OOL(1,2-dioleoyl-3-linoleoyl-rac-glycerol) and OOP(1,2-dioleoyl-3-palmitoyl-racglycerol). Among oil-tea camellia species,the cones of C. chekiangoleosa had the highest contents of OOO and OOL(21. 18%,17. 70%),the common C. oleifera had the highest OOP content(14. 62%). Among the common C. oleifera species,Changlin-166 had higher OOO(45. 83%,Changlin-18 had higher OOL(21. 05%),and Changlin-53 had higher OOP(16. 90%),all of them were over 10%. The comprehensive evaluation ranking of TAGs was inconsistent with the oil content in different oil-tea camellia cones. [Conclusion]From the analysis of oil content and PCA of TAGs,it is concluded that the nutritional value of C. chekiangoleosa is better among oil-tea camellia species and Changlin-21 is better among common varieties of C. oleifera. The results could provide references in the construction of fingerprint and quality identification of oil-tea camellia oil.
引文
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[3]Aparicio R,Aparicio-ruíz R.Authentication of vegetable oils by chromatographic techniques[J].Journal of Chromatography A,2000,881(1-2):93-104.
[4]Fauconnot L,Hau J,Aeschlimann J M,et al.Quantitative analysis of triacylglycerol regioisomers in fats and oils using reversed-phase high-performance liquid chromatography and atmospheric pressure chemical ionization mass spectrometry[J].Rapid Communications in Mass Spectrometry,2004,18(2):218-224.
[5]原姣姣.近红外光谱法对茶油化学成分及快速鉴伪的研究[D].北京:中国林业科学研究院,2012.
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[8]Flores G,Ruiz del Castillo M L,Blanch G P,et al.Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography[J].Food Chemistry,2006,97(2):336-342.
[9]范璐,周亚利,霍权恭,等.甘油三酯-主成分分析识别7种植物油脂的研究[J].河南工业大学学报:自然科学版,2014,35(1):1-5.
[10]向智敏,祝明,陈碧莲,等.HPLC-MS分析薏苡仁油中的甘油三酯成分[J].中国中药杂志,2005,30(18):1436-1438.
[11]冯纳,钟海雁,周波,等.不同物种茶油脂肪酸组成及其在Sn-2位上的分布[J].食品与科技,2016,32(3):20-23.
[12]籍淑贤,魏芳,胡娜,等.食用植物油中甘油三酯色谱分析方法研究进展[J].分析测试学报,2014,33(1):112-118.
[13]程军勇,李良,周席华,等.油茶优树脂肪酸组成和相关性分析的研究[J].林业科技开发,2010,24(6):41-43.
[14]尹岭,张笑明,李莉,等.茶油对兔血脂及动脉粥样硬化的影响[J].食品科学,2011,32(7):289-292.
[15]潘超然,林剑阳,邱松林.提高油茶籽油中油酸含量的工艺研究[J].农业工程学报,2006,22(7):163-165.
[16]陈炳章,庄瑞林,黄爱珠.中国主要油茶物种的脂肪酸含量[J].植物生理学通讯,1985(2):26-28.
[17]朱勇,王湘莹,马锦林,等.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J].经济林研究,2013,31(2):134-137.
[18]原姣姣,王成章,陈虹霞,等.不同品种油茶籽的含油率和脂肪酸组成分析研究[J].中国油脂,2012,37(1):75-79.
[19]廖学焜,陈文祥.油橄榄油和茶油的甘油三酯组成的比较研究[J].植物学报,1987,29(2):225-228.
[20]姚小华,王亚萍,王开良,等.地理经纬度对油茶籽中脂肪及脂肪酸组成的影响[J].中国油脂,2011,36(4):31-34.
[21]杨柳,吴雪辉,沈冰,等.三种红花油茶花营养成分分析及氨基酸评价[J].食品工业科技,2015,36(23):358-362.
[2]Dugo P,Favoino O,Tranchida P Q,et al.Off-line coupling of nonaqueous reversed-phase and silver ion high-performance liquid chromatography-mass spectrometry for the characterization of rice oil triacylglycerol positional isomers[J].Journal of Chromatography A,2004,1041(1):135-142.
[3]Aparicio R,Aparicio-ruíz R.Authentication of vegetable oils by chromatographic techniques[J].Journal of Chromatography A,2000,881(1-2):93-104.
[4]Fauconnot L,Hau J,Aeschlimann J M,et al.Quantitative analysis of triacylglycerol regioisomers in fats and oils using reversed-phase high-performance liquid chromatography and atmospheric pressure chemical ionization mass spectrometry[J].Rapid Communications in Mass Spectrometry,2004,18(2):218-224.
[5]原姣姣.近红外光谱法对茶油化学成分及快速鉴伪的研究[D].北京:中国林业科学研究院,2012.
[6]Buchgraber M,Ulberth F,Emons H,et al.Triacylglycerol profiling by using chromatographic techniques[J].European Journal of Lipid Science and Technology,2004,106(9):621-648.
[7]朱桃花.甘油三酯分析结合化学计量学识别5种植物油脂[D].郑州:河南工业大学,2011.
[8]Flores G,Ruiz del Castillo M L,Blanch G P,et al.Detection of the adulteration of olive oils by solid phase microextraction and multidimensional gas chromatography[J].Food Chemistry,2006,97(2):336-342.
[9]范璐,周亚利,霍权恭,等.甘油三酯-主成分分析识别7种植物油脂的研究[J].河南工业大学学报:自然科学版,2014,35(1):1-5.
[10]向智敏,祝明,陈碧莲,等.HPLC-MS分析薏苡仁油中的甘油三酯成分[J].中国中药杂志,2005,30(18):1436-1438.
[11]冯纳,钟海雁,周波,等.不同物种茶油脂肪酸组成及其在Sn-2位上的分布[J].食品与科技,2016,32(3):20-23.
[12]籍淑贤,魏芳,胡娜,等.食用植物油中甘油三酯色谱分析方法研究进展[J].分析测试学报,2014,33(1):112-118.
[13]程军勇,李良,周席华,等.油茶优树脂肪酸组成和相关性分析的研究[J].林业科技开发,2010,24(6):41-43.
[14]尹岭,张笑明,李莉,等.茶油对兔血脂及动脉粥样硬化的影响[J].食品科学,2011,32(7):289-292.
[15]潘超然,林剑阳,邱松林.提高油茶籽油中油酸含量的工艺研究[J].农业工程学报,2006,22(7):163-165.
[16]陈炳章,庄瑞林,黄爱珠.中国主要油茶物种的脂肪酸含量[J].植物生理学通讯,1985(2):26-28.
[17]朱勇,王湘莹,马锦林,等.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J].经济林研究,2013,31(2):134-137.
[18]原姣姣,王成章,陈虹霞,等.不同品种油茶籽的含油率和脂肪酸组成分析研究[J].中国油脂,2012,37(1):75-79.
[19]廖学焜,陈文祥.油橄榄油和茶油的甘油三酯组成的比较研究[J].植物学报,1987,29(2):225-228.
[20]姚小华,王亚萍,王开良,等.地理经纬度对油茶籽中脂肪及脂肪酸组成的影响[J].中国油脂,2011,36(4):31-34.
[21]杨柳,吴雪辉,沈冰,等.三种红花油茶花营养成分分析及氨基酸评价[J].食品工业科技,2015,36(23):358-362.