油茶饼粕是茶油加工的副产品，总皂苷含量10-14%。近年来，国内外学者陆续从山茶属植物中分离了几十种三萜皂苷单体化合物，主要来源于茶、阿萨姆茶和日本山茶的根、叶、花和种子，油茶中三萜皂苷单体鲜有报道。本课题拟以油茶饼粕为试验材料，通过大孔树脂、正相硅胶柱层析、Sephadex LH-20柱层析、反相C18柱分离、HPLC制备液相等分离纯化三萜皂苷单体化合物，并通过红外光谱、质谱、核磁共振谱等综合分析阐明油茶饼粕三萜皂苷的化学结构；系统研究其对细菌、植物病原真菌和PC12神经细胞的作用等生物活性，揭示其构效关系；研究其对真菌的菌丝形态、分生孢子萌发及细胞结构的影响，从形态学与细胞学水平揭示三萜皂苷抑制真菌的作用机理。该课题的研究结果将阐明油茶饼粕中主要三萜皂苷的化学结构，构效关系及抑制真菌机理的研究将为油茶饼粕的综合利用提供理论依据。

Tea seed pomace of Camellia oleifera Abel is the byproduct after oil manufacture, while there is about 10-14% saponin in it. Dozens of triterpene saponin have been reported over the years, mainly from Camellia sinensis L., Camellia sinensis L.var. assamica Pierre and Camellia japonica L..However, very few studies have been performed on characterizing the chemical constituents of triterpene saponin obtained from Camellia oleifera Abel. Tea seed pomace will be taken as the material in this research. The monomeric compounds of triterpene saponin will be separated through a macroporous resin column, a silica gel column, a sephadex LH-20 column, a reverse-phased C18 column and repeatd high pressure liquid chromatography, and their structures can be elucidated on the basis of chemical and physicochemical evidence by IR spectra, mass spectrometry and NMR spectra. The biological activity and structure-activity relationships will be established by systematic study according to inhibitory effects against bacteria and fungi, protective effects to PC12. The inhibition mechanism to fungi can be infered by the observation of hyphae, conidia and cellular structures. The chemical structures of mainly triterpene saponin from tea seed pomace will be expounded. The structure-activity relationships and fungistasis mechanism of triterpene saponin will afford theoretical basis for comprehensive utilization about tea seed pomace.