2003•Zhongguo youzhiRequires access

Development and Analysis of Tea Oil

Xiang Qian

Abstract

The analysis of seeds from different areas shows that the tea seeds contain 18% - 22% oil. The analysis of its fatty acid composition shows it is a special type of oil with good nutrition, with 16.31% palmitic acid,45.54% oleic acid,37.95% linoleic acid and 46.8 milligrams Vitamin E per 100 grams. After the processing, including bleaching, de-odorization, dehydration, edible tea oil can be obtained.

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Key concepts: Linoleic acid, Palmitic acid, Food science, Oleic acid, Chemistry, Dehydration, Composition (language), Fatty acid