研究油茶种仁、果壳和饼粕3种不同部位资源中活性不饱和脂肪酸的含量。采用新型的组织匀浆提取技术———闪式提取技术进行提取研究，并将其与常见浸提、回流、超声、超临界提取方法进行比较。运用GC法测定了由5种不同提取方法制备的油茶不同部位中脂肪酸的含量。结果表明，油茶中分布的主要活性脂肪酸成分为油酸、硬脂酸、棕榈酸和亚油酸，其中油酸的含量最高，达70%以上。不同部位脂肪酸含量比较发现，油茶种仁及饼粕中油酸和亚油酸较高，而果壳中除油酸外，棕榈酸和硬脂酸要高于其他部位。因此闪提技术可以实现快速、高效的提取油茶中的活性脂肪酸成分的目的。采用不同方法提取对不同部位脂肪酸的含量分布没有显著性影响。% To study and analysis of the polyunsaturated fatty acids in different parts of Camellia oleifera. A newly tissue homogenizer extraction method named smashing tissue extraction (STE) along with four frequently methods including Leaching extraction (LE), Soxhlet extraction (SE), Ultrasonic treatment extraction (UE), and SFE-CO2 extraction were evaluated to obtain the unsaturated fatty acids and GC was applied for the determination of the amounts of unsaturated fatty acids produced by the methods mentioned above. Results showed that the major fatty acids of Camellia oleifera were found to be palmitinic acid , stearic acid, linoleic acid and oleinic acid. Of these, oleinic acid was the dominate ingredient with the mean content of 70%.Linoleic acid and oleinic acid from the seed and meal parts were higher than those in shell while the amounts of palmitinic acid along with stearic acid were lower. So , STE , which had the significant advantage on the extract time and exhibited a good efficiency , could be successfully used to obtain the unsaturated fatty acids from the Camellia oleifera. And respective contents of these five fatty acids from different parts were of insignificant difference during different extract methods.
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