Abstract:

The aim was to research the changes of fat content and fatty acid composition in the growth and development of Camellia. The fatty acids compositions of two oil-tea species in different growth stages of camellia seeds were analyzed and determined in this present. The fat-soluble ingredients of camellia were extracted using the Soxhlet extractor. Then the fatty acids compositions were separated and analyzed after methyl processing meteorological by gas chromatograph, using area normalization method to determine the relative contents of each ingredient. The results indicated that there were two peaks of grease forming in the whole development process, in early September and early October, respectively. The main components of seed fatty acids are unsaturated fatty acids, and the content of oleic acid were the highest in the unsaturated fatty acids of them, followed by linoleic acid and oleic acid. Saturated fatty acids main had palmitic acid and stearic acid, while oleic acid was obviously a rising trend, palmitic acid and linoleic acid showed a downward trend clearly, stearic acid showed a slight upward trend, linolenic acid showed a slight downward trend.