会议论文

Variation of Physicochemical Property and Nutritional Components during Riping of Oil-tea Camellia Seeds (Camellia Oleifera Abel.)

中文

2013

143-149

全国油茶技术协作组第一届油茶学术交流会

全国油茶技术协作组第一届油茶学术交流会论文集

2013-12-01

浙江建德

全国油茶技术协作组<&wdkj&>国家林业局<&wdkj&>中国林科院

本校为其他机构

通过分析油茶籽成熟过程中主要理化指标、酸值、过氧化值、脂肪酸和营养物质的变化,探讨生长过程中油脂的合成规律及营养物质的变化规律.结果表明:在油茶籽成熟过程中,油茶籽含水率持续下降,鲜出籽率变化不大,出仁率小幅上升,干出籽率和干籽含油率不断上升;油茶籽油的酸值和过氧化值总体呈下降趋势;油酸在成熟过程中相对含量整体呈上升趋势,亚油酸和亚麻酸的相对含量在油茶籽成熟过程中都呈下降趋势,与油酸的含量呈极显著负相关(p≤0.01),相关系数分别为-0.978和-0.957;成熟过程中油茶籽脂肪积累和可溶性总糖的变化是负相关(r=-0.289),与可溶性淀粉(r=0.836)和可溶性蛋白(r=0.703)变化均呈显著正...

　　Through the analysis of the main physical and chemical indicators,acid value,peroxide value,fatty acids composition and nutrients during the oil-tea camellia seed maturation,fat synthesis and the variation of the nutrients were explored.The results showed that: with maturation,camellia seed moisture content was declining,freshresh out of seed rate changed little,kemel rate increased slightly,dry seed rate and dry seed oil content were rising;acid value and POV of camellia seed oil were overall downward;relative content of oleic acid in the ...