油茶籽采摘时间对茶油品质的影响研究  

Effects of Process Methods on Physicochemical Property and Nutrient Content of Camellia Seed Oil

作　　者：罗凡[1] 费学谦[1] 方学智[1] 王金元[1] 王亚萍[1] 

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《江西农业大学学报》2012年第1期87-92,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家"十一五"科技支撑计划项目(2009BADB1B09)

摘　　要：通过分析油茶籽、压榨茶油以及压榨后饼粕中各项参数变化情况探讨油茶籽发育后期,不同采摘时间对其品质的影响。结果表明:随着油茶种子的逐渐成熟,油中不饱和脂肪酸含量日渐增多,抗氧化物质如维生素E、β-谷甾醇等也随着油茶籽的成熟而增加,在10月9日—10月24日间增加显著,10月24日以后增长稍缓,在10月29日达到最大;茶油的过氧化值以及酸值以自然落果的油茶籽油中最高。随着采摘时间的延迟,油茶籽油中低碳呈味物质含量降低,辛辣和涩味有所减缓。压榨饼粕中的茶皂素含量也随油茶籽的成熟而日益升高。综合实验数据得出10月29日之后落果之前为油茶果采摘的最佳时期。Through the analysis of Camellia oleifera seed,squeezed Camellia oleifera oil and camellia cake,the influence of picking time on the quality of oil was discussed.The results showed that,with the Camellia seed maturation,oil content of unsaturated fatty acid was increasing,antioxidants such as vitamin E,β-sitosterol,and etc were also increasing significantly from October 9 to October 24;after October 24,The increase were slower and reached the maximum on the date of October 29.The acid value and peroxide value reached the highest after its falling down to the ground.During the maturity low carbon flavour material content reduced,so the spicy and bitter tastes slowed down.The saponin content was also increasing with the delay of the picking time.The experimental data suggested that the best of picking time of camellia fruit was after October 29 before its falling.

关 键 词：采摘期 油茶籽 理化性质 营养成分 

分 类 号：S794.4[农业科学—林木遗传育种]