油茶籽成熟过程中油脂及营养物质变化的研究

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。

Variation of Physicochemical Properties and Nutritional Components of Oil-tea Camellia Seeds during Riping

By analyzing the main physical and chemical properties and nutrient contents of camellia seeds, the variation of fat transformation and nutrients during the process of oil-tea camellia seed maturation were studied. The results showed that with maturation, the moisture content of camellia seed declined, the fresh seed yield changed little, 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 upward, 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 α-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.