茶油的营养成分与保健功效的探索

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摘 要：茶油具有很高的营养价值，油酸含量高达78%，还含有维生素E及多种生物活性物质。本文概述了压榨法、浸出法、超声波提取法、水酶法和超临界CO2萃取法等5种茶油的加工工艺，并对茶油的营养成分和茶油的保健功效进行综述，为开发出高附加值茶油保健产品提供参考。

关键词：茶油；工艺；营养成分；保健功效

Abstract： Tea oil has high nutritional value， with an oleic acid content of up to 78%， as well as vitamin E and various bioactive substances. This article provides an overview of the processing techniques for five types of tea oil， including pressing， extraction， ultrasonic extraction， water enzyme extraction， and supercritical CO2 extraction. It also reviews the nutritional components and health benefits of tea oil， providing reference for the development of high value-added tea oil health products.

Keywords： tea oil; technology; nutritional components; health benefits

按油茶树来区分，油茶主要分为普通油茶、小果油茶、越南油茶、红花油茶、县油茶和小黄花山茶。（剩余4400字）