Abstract
The fatty acids of the seed and the mesocarp oils of Litsea japonica (Thunb.) Juss, (Japanese name “Hamabiwa”) were analyzed by gas chromatography and mass spectrometry. Each component was identified by comparing with authentic compounds. The major components of the seed oil were lauric, oleic, and linoleic acids, while those of the mesocarp oil were palmitic and linoleic acids. The each oil from the fruits which were collected in February and March was compared. With the ripeness of the fruit, the contents of the saturated acids increase, while those of the unsaturated acids decrease.
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