| 油茶籽成熟过程中功能成分的变化规律 |
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| 引用本文： | 凌宏有,郑德勇.油茶籽成熟过程中功能成分的变化规律[J].福建林学院学报,2012(1):89-92. |
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| 作者姓名： | 凌宏有 郑德勇 |
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| 作者单位： | 福建农林大学材料工程学院;福建农林大学茶业科技和经济研究所 |
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| 基金项目： | 福建省教育厅科学基金资助项目(JB09101);福建省林木种苗科技攻关3期项目 |
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| 摘 要： | 研究了福建省优良无性系油茶品种"闽48"在成熟过程中油茶籽功能成分的变化规律。结果表明:在成熟过程中油茶籽的含油量逐渐增加;必需脂肪酸的相对含量呈下降趋势;角鲨烯的含量先增加后减少,最大时含量达到306.6μg.g-1;油茶籽中的维生素E主要为α-生育酚,在成熟过程中,α-生育酚的含量先缓慢增加后迅速增加,增加到最大值后开始逐渐减少。
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| 关 键 词： | 油茶籽 成熟 含油量 角鲨烯 维生素E |
Changes of the functional components in Camellia oleifera seed during mature process |
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| LING Hong-you,ZHENG De-yong.Changes of the functional components in Camellia oleifera seed during mature process[J].Journal of Fujian College of Forestry,2012(1):89-92. |
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| Authors: | LING Hong-you ZHENG De-yong |
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| Institution: | 1.College of Material Engineering,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;2.Institute of Science,Technology and Economics of Tea Industry,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | The changes of functional components of Camellia oleifera seed picked from Fujian superior clonal variety "Min 48" during its mature process were studied.The results showed that its oil content gradually increased during the mature process;while the relative content of essential fatty acids declined;the content of its squalene began to decline after increase,with its maximum value of 306.6 μg · g-1;its main type of vitamin E was alpha-tocopherol,whose content increased slowly at the beginning,then increased sharply,and declined gradually after the maximum. |
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| Keywords: | Camellia oleifera seed maturation oil content squalene vitamin E |
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