Studies On The Main Chemical Constituents In The Seeds Of "Changlin" Series Camellia Oleifera Varieties

To reveal the difference of main chemical constituents between Camellia varieties,4kinds of mainchemical composition were determined by colorimetry,2main flavonoid glycosides and VE weredetermined by HPLC, tea oil fatty acid composition were determined by GC-MS, and a HPLC fingerprintmethod was developed to analysis11sample of different varieties of "Changlin" series Camellia oleiferaseeds. The results are shown below:1.The vanillin-glacial acetic acid-perchloric acid colorimetric method was used to determine thecontent of total triterpenoids. The sodium nitrite-aluminum nitrate colorimetric method was used todetermine the content of total flavonoids. The phenol-sulfuric acid colorimetric method was used todetermine the content of total polysaccharides. The Lowry method was used to determine the content oftotal proteins. The results showed that the content ranges of total triterpenoids, total flavonoids, totalpolysaccharides and total proteins were2.56%～5.37%,0.53%～1.06%,0.65%～1.43%and12.96%～17.38%respectively. The total contents of four functional ingredients were significantly different among10varieties of "Changlin" series C. oleifera.2.The HPLC fingerprint of "Changlin" series C. oleifera seeds were established, through choosing thedetected wavelength, moving phase and so on. The results showed that the peak area were significantlydifferent among the10common peaks in the fingerprint. Variation coefficient was16.62%～57.22%. Thevariation coefficient of peak7and8were52.68%and57.22%respectively which were more than50%, thevariation coefficient of peak5and9were45.75%and36.49%respectively which were between30%~50%. The most peak area were peak4and6, which were known constituents flavonoid glycosides I andII.The content ranges of them were1.28%~2.98%and1.42%~2.37%, the variation coefficient of themwere20.20%and19.49%. The results show that reselecting the varieties according to the functionalingredients has great potential.3.Determined the fatty acid composition of "Changlin" series Camellia oil by GC-MS, the resultsshow that it was mainly composed of oleic acid, linoleic acid, palmitic acid and stearic acid. The contentranges of them were79.60%~79.60%,1.68%~9.49%,6.94%~11.30%and1.25%~3.09%. In addition, amethod were established that extracted the VE from Camellia seed kernel rapidly, and used the HPLCdeterminate its content. The results show that the content ranges of VE were94.61～147.78μg·g-1, whichwere significantly different among Camellia varieties. It can provide scientific basis for developingnutrition health tea oil.