茶籽在贮藏过程中主要成分的变化  

Change of tea seed components during storage

作　　者：周玥[1] 郭华[1] 王燕[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科技》2011年第5期74-79,共6页Food Science and Technology

基　　金：湖南省科技厅攻关项目(2007NK3083)

摘　　要：介绍了茶籽中主要成分在近6个月的贮藏过程中的变化情况。经过测定茶籽仁中的水分、蛋白质、脂肪、游离脂肪酸、淀粉和总糖的含量,得知在贮藏过程中茶籽仁中的水分和总糖的含量呈逐步下降的趋势,蛋白质含量呈波浪状缓慢下降,脂肪含量略有上升,淀粉的含量变化亦不大,而游离脂肪酸含量随贮藏时间的增加呈直线上升状态。实验表明,在11月至来年3月这一段时间内,在室温条件下贮藏干茶籽是一种经济有效的方法。This paper introduced the component changes of tea-seeds during nearly six months storage. The content of moisture, protein, fat, fatty acid, starch and total sugar in tea seed had been detected. It was noticed that the moisture and total sugar content in tea seed gradually decreased, the protein also reduced gradually, the fat increased slightly and the starch did not change much, while fatty acid content increased steadily. The experiment indicated that storing dried tea seeds under the room temperature condition from November to March next year is effective economically.

关 键 词：茶籽 贮藏 水分 蛋白质 脂肪 淀粉 总糖 

分 类 号：TS201.4[轻工技术与工程—食品科学]