文献类型：期刊文献

中文题名：油茶籽成熟过程中油脂及营养物质变化的研究

英文题名：Variation of Physicochemical Properties and Nutritional Components of Oil-tea Camellia Seeds during Riping

作者：李好[1,2] 方学智[1] 钟海雁[2] 费学谦[1] 罗凡[1]

第一作者：李好

机构：[1]中国林业科学研究院亚热带林业研究所;[2]中南林业科技大学食品与工程学院

年份：2014

卷号：27

期号：1

起止页码：86-91

中文期刊名：林业科学研究

外文期刊名：Forest Research

收录：CSTPCD;;Scopus;北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金："十一五"国家科技支撑计划项目(2009BADB1B03)

语种：中文

中文关键词：油茶籽;理化性质;油脂;营养物质

外文关键词：camellia seed; physical and chemical properties; fat; nutrient

分类号：S794.4

摘要：通过油茶籽主要理化性质和营养成分的分析,研究了油茶籽成熟过程中油脂转化及营养物质的变化规律。结果表明:在油茶籽成熟过程中,鲜籽含水率持续下降,鲜出籽率变化不大,鲜籽出仁率小幅上升,干出籽率和含油率不断上升。油茶籽油中的酸值和过氧化值总体呈下降趋势。在油茶籽成熟过程中,油酸相对含量整体呈上升趋势,亚油酸和亚麻酸相对含量都呈下降趋势,与油酸含量呈极显著负相关(p≤0.01),相关系数r分别为-0.978和-0.957。油茶籽成熟过程中,油脂积累和可溶性总糖含量的变化呈负相关(r=-0.289),与可溶性淀粉(r=0.836)和可溶性蛋白(r=0.703)含量变化均呈显著正相关。α-生育酚含量变化基本上是先增加,在9月28日达到最大值0.153 mg·g-1后基本维持稳定,角鲨烯和β-谷甾醇含量随着油茶籽的成熟先增加后下降。
By analyzing the main physical and chemical properties and nutrient contents of camellia seeds, the vari- ation of fat transformation and nutrients during the process of oil-tea camellia seed maturation were studied. The re- suits showed that with maturation, the moisture content of camellia seed declined, the fresh seed yield changed lit- tle, the kernel rate increased slightly, and the dry seed rate and seed oil content rose; the acid value and POV of camellia seed oil were overall downward; the relative content of oleic acid in the ripening process was overall up- ward, while the contents of linoleic acid and linolenic acid decreased. Both the linoleic acid and linolenic acid were very significantly negatively correlated with the oleic acid content （p ≤0.01 ）, the correlation coefficient were -0. 978 and -0. 957; the fat accumulation was negatively correlated with the total soluble sugar change （r = -0.289）, and positively correlated with soluble starch change （r = 0. 836 ） and soluble protein changes （r = 0. 703）. Basically, the et-tocopherol content increased in the initial phase, and reached the maximum 0. 153 mg · g^-1 on September 28th then remained stable. The contents of squalene and β-sitosterol increased in the initial phase and then decreased with the maturation of seed.