Survey Of Fruiting Ability Among Tea Varietals And Supercritical Extraction Of Tea (Camellia Sinensis L.) Seed Oil

In this study, tea varietals germplasm resources in Zhejiang Province and existing cultivation methods was surveyed. We measured seed oil content and fatty acid composition by gas chromatography analysis of tea seed varietals, which showed high fruiting ability. The supercritical fluid extraction method was optimized by means of central composite design under response surface method framework. In addition, we compared fatty acid composition and stability on the tea seed oil and other oils. The results are as follows:1. Tea varietals, the cultivation and management measures, tree age and insect pest impact the fruiting ability significantly. Longjing group varietals, Ziya varietals, Jianghuakucha2nd varietals, Hunangaoqiao varietals, Jiukeng varietals, Shuigu varietals, Zhenong21nd varietals showed high fruiting ability. Pingyangtezao varietals, Zhenghedabai varietals, Zhenong139nd varietals, Zhenong113nd varietals showed low fruiting ability. The tea trees which in adulthood has high fruiting ability. The more serious of borers, the lower fruiting ability of the trees.2. The difference of oil content in the tea seed varieties which have high fruit ability was not significant. The oil content is between23%-26%. Tea seed oil contains mostly stearic acid, palmitic acid, oleic acid, linoleic acid, linolenic acid, eicosenoic acid and so on. Unsaturated fatty acids as the main component of tea seed oil content is about80%, mainly oleic acid, followed by linoleic acid. Saturated fatty acids is about20%, mainly palmitic acid, followed by stearic acid.3. The response surface model to optimize the supercritical fluid extraction of tea seed oil is effective. The linear term of pressure and extraction time, the quadratic term of pressure and extraction time, as well as the interactions between pressure, temperature and time have significant influence on oil yield (p<0.05). Maximum yield of tea seed oil is29.2%under the optimum condition of pressure31.84Mpa, temperature45.0degrees centigrade and extraction time of89.73minutes. Supercritical fluid extraction of tea seed oil compared with the organic solvent extraction has higher yield, better anti-oxidizing ability and contain more oleic acid.4. Unsaturated fatty acid is the main component in several commercially oils. Camellia oil, tea seed oil and olive oil have more oleic acid than linoleic acid. However, import grape seed oil has more linoleic acid than oleic acid. Linoleic acid and oleic acid content of soybean oil is close to. Tea seed oil is a class of healthy edible oils, of which fatty acid composition is excellent. Soybean oil has high stability, followed by Camellia oil, olive oil, tea seed oil, import grape seed oil. Soybean oil, camellia oil is exceptionally stable, and may be associated with added antioxidants.