Identification Of Phenolic Compounds In Tea Seed Oil And Their Form Research

Oil phenolic compounds usually are extracted with organic solvents, while part of phenolic compounds combined with esters, which can’t be extracted directly,are generally ignored in traditional study. This paper focuses on the identification of phenolic compounds in tea seed oil and their forms research. The main work is as follows.1. The extraction methods of free and bound phenolic compounds from the tea seed and tea seed oil were established. Free phenolic compound were extracted from tea seed and tea seed oil with organic solvents and the content reached8609.47, 86.58 mg GAE/kg respectively. Bound phenolic compounds in tea seed and tea seed oil were extracted after releasing with sodium hydroxide from esters and the content reached 5127.9, 28.13 mg GAE/kg respectively.2. Qualitative and quantitative analysis of phenolic compounds in tea seed and tea seed oil was performed with HPLC-QTOF-MS and HPLC-QTOF-MS technology. The results showed that the free phenolic compounds of tea seed had23 phenolic compounds, with 1643.38 mg/kg vanillic acid, 1124.81 mg/kg cianidanol and 1108.96 mg/kg trans-cinnamic acid. The bound phenolic compounds of tea seed had 23 phenolic compounds, trans-cinnamic acid 1287.25mg/kg being the highest. The free phenolics of tea seed oil had 23 phenolic compounds, with 11.16 mg/kg vanillic acid and 17.07 mg/kg benzoic acid. The bound phenolics of tea seed oil had 20 phenolic compounds with 1.63 mg/kg vanillic acid, 2.09 mg/kg benzoic acid and 1.55 mg/kg trans-cinnamic acid.3. The order of free phenolics of tea seed oil from different extraction process was squeezing method(86.58 mg GAE /kg)>aqueous enzymatic method(71.24 mg GAE /kg).solvent extraction method(58.61 mg GAE /kg)>aqueous extraction method(45.23 mg GAE /kg). The order of bound phenolics of tea seed oil from different extraction process was solvent extraction method(43.10 mg GAE/kg)>aqueous enzymatic method(39.86 mg GAE /kg)>aqueous generationmethod(33.71 mg GAE /kg)>squeezing method(28.13 mg GAE /kg).4. The dynamic changes of phenolic compounds in tea seed oil were analyzed during the natural oxidation process. The results showed that free phenolic compounds reduced more than bound phenolics. Luteolin, benzoic acid, vanillic acid, p-hydroxyphenylacetic acid,o-phthalic acid, ferulic acid, caffeic acid,cinnamic acid, p-coumaric acid, naringenin,protocatechuic acid, gallic acid,p-Hydroxybenzoic acid and sinapic acid may be the the main antioxidants in free from. Cinnamic acid, benzoic acid, taxifolin and vanillic acid may be the main antioxidants in bound form.5. Investigation of natural lipid-phenolic interactions on biological properties of the tea seed oil showed that: the phenolic compounds mainly combined with monoglyceride; Some phenolic compounds were combined with C18:1n9c,C16:0, C18:0, C20:1, C22:0 in bound form; Some phenolic compounds were combined with C18:2n6c, C18:3n6, C18:1n11 in the form of conjugate complex.