茶籽油的奇特功效（The peculiar effect of tea seed oil）.docVIP

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茶籽油的奇特功效（The peculiar effect of tea seed oil）.doc

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茶籽油的奇特功效（The peculiar effect of tea seed oil）

茶籽油的奇特功效（The peculiar effect of tea seed oil） The peculiar effect of tea seed oil characterization The camellia seed is the seed of the fruit of the old wild camellia tree. The maturity of the fruit is also the flowering period of camellia. Originally, the growth period of the camellia fruit takes a whole year. During this period, it absorbs the essence of the sun and moon in the world, and the nutrient content is high. Camellia has more than two thousand years of history, its hometown is in Japan, the Tang Dynasty was introduced to china. Tea seed oil is not tea oil. Camellia oil is the seed of oil tea tree. It has a long history. The tea seed oil is the oil extracted from the seeds of tea tree. The production and utilization of tea seed oil has only been more than 20 years. Tea seeds grow from flowering to maturity for 4 years, and gather the essence of tea tree. Japan, India, Kenya, Russia, Sri Lanka and other countries on the development and utilization of tea seed oil has entered the experimental stage. The average oil content of tea seeds was 20% - 30%. Tea seeds in northern tea producing areas have higher oil content than those in the south. Among them, the oil content of tea seeds is high, and the oil content of tea seeds is 24% - 26%. The nutritional value of tea seed oil tea seed oil has very high. The fatty acid composition of tea seed oil were oleic acid, linoleic acid, palmitic acid, stearic acid, linoleic acid, myristic acid, and linoleic acid, linolenic acid is essential for the maintenance of human skin, hair growth, can prevent arteriosclerosis. Tea seed oil in more than 85% unsaturated fatty acids, iodine value was 112, higher than other edible vegetable oil. Tea seed oil is rich in tea polyphenols, vitamin E and carotenoids, among which vitamin E content is higher than other edible vegetable oils. Tea seed oil contains a large number of unsaturated fatty acids, and its properties are stable. After a year of sealed storage, the physicochemical prop