| The similarities and differences of ten vegetable oils were investigated in terms of their fatty acid and tocopherol compositions and subsequent data processed by hierarchical clustering analysis(HCA) and principal component analysis(PCA). Fatty acid compositions of ten vegetable oils were analyzed by gas chromatography (GC) and twelve fatty acid were identified. HCA of fatty acids profiles revealed great similarities among oil-tea camellia seed oil, olive oil and rapeseed oil, but they were significantly different from other vegetable oils. However, PCA of fatty acids showed discrimination among oil-tea camellia seed oil, olive oil and rapeseed oil. HPLC analysis of tocopherols demonstrated four isomers and their relative contents were determined. HCA and PCA of tocopherol composition revealed great differences between oil-tea camellia seed oil and rapeseed oil. As a conclusion, oil-tea camellia seed oil could be discriminated from other vegetable oils based on fatty acid and tocopherol compositions. |
