中文摘要：

试验以十五烷酸为内标,定量分析9种不同物种茶油的脂肪酸组成;用胰脂肪酶专一性地水解茶油甘油三酯中Sn-1和Sn-3位上的脂肪酸,并经薄层层析分离出Sn-2位甘一酯,采用气相色谱仪对Sn-2位脂肪酸组成进行测定。结果表明：9个不同物种茶油主要由棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸5种脂肪酸组成,浙江红花油茶的油酸和不饱和脂肪酸的含量最高,分别为82.79g/100g和84.77g/100g;且脂肪酸之间存在一定的相关性;Sn-2位上的脂肪酸主要为油酸和亚油酸,短柱茶在Sn-2位的油酸和不饱和脂肪酸含量最高,分别为82.96%,92.89%。表明茶油是一种不饱和脂肪酸含量高且容易被人体消化吸收的油脂。

英文摘要：

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-monoglyeeride was isolated by thin layer chroma tography and then was analyzedby gas chromatography. The results showed that five kinds of fatty acids presented in tested samples of which were palmitie acid, stearic acid, oleic acid, linoleic aicd and linolenic acid. Contents of oleic acid and unsaturated fatty acids in Ca- mellia chekiango[eosawere the highest with 82.79 and 84. 77 g/100 g, respectively. The fatty acids in Sn 2 were mainly oleic acid and lino leic 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 acid swhich are easily digested.