茶나무 種實油의 理化學的 特性과 脂肪酸 組成

• 영문명: Physico-chemical Properties and Composition of Fatty Acids from Seed Oil of Camellia sinensis L.
• 발행기관: 한국차학회
• 저자명: 양재경(Jae Kyung Yang) 강병국(Byeng Kuk Gang) 김종만(Jong Man Kim) 박용구(Young Goo Park) 최명석(Myung Suk Choi)
• 간행물 정보: 『한국차학회지』제6권 제3호, 83~91쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2000.09.30

영문 초록

Physico-chemical characteristics and thier chemical compositions of seed oil of Camellia sinensis L. were determined by various analysis methods. Physico-chemical characteristics of the extracted oil from the fresh seeds showed specific gravity(0.922), refraction index(1.467), acid value(10.2), saponification number(187.9), and iodine value(92.8). Neutral lipid(95.6%) in fresh seed oil was identified as major components, followed by glycolipid(3.5%) and phospholipid(0.9%). According to GC analysis, 9 fatty acids were present in the seed oil. Among fatty acids, most predominant fatty acids are oleic acid(48.5%) and linoleic acid(25.6%). However, the fatty acid contents of seeds oil somewhat varied with its storage periods. Composition of fatty acids from lipid fractions which isolated on silica open column was investigated. Major fatty acids in three lipid fractions were oleic acid and linoleic acid. The fatty acids contents of fresh seed derived each lipid fraction were generally higher compared to storage seed oil. In this results, seed oils of Camellia sinensis L. can be applied as sources for cosmetics, detergents and a few pharmaceuticals.

키워드

Camellia sinensis L. seed oil fatty acid physoco-chemical characteristics