油茶籽成熟过程中抗氧化物质的变化规律  

Variation research on camellia seeds antioxidants in maturation process

作　　者：李好[1,2] 钟海雁[1] 方学智[2] 费学谦[2] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]中国林业科学研究院亚热带林业研究所,浙江富阳311400

出　　处：《食品与机械》2013年第5期6-9,共4页Food and Machinery

基　　金：国家"十一五"科技支撑计划项目(编号:2009BADB1B03);国家自然科学基金(编号:31070612)

摘　　要：以成熟过程中的油茶籽为研究对象,在研究成熟过程中油茶籽油酸值和过氧化值的基础上,探讨不同成熟期油茶籽中超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)活性、氧自由基(O-2·)含量及油茶籽多酚、α-生育酚、角鲨烯含量的变化。结果表明:在油茶籽的成熟过程中酸值和过氧化值下降,超氧阴离子自由基的含量波动上升,SOD、POD、CAT、APX 4种抗氧化酶的含量与自由基含量的变化密切相关。其中SOD、POD含量与超氧阴离子自由基含量变化极显著,相关系数分别为0.529和0.667,CAT含量与超氧阴离子变化显著,相关系数为0.477。多酚和α-生育酚的含量基本上升,角鲨烯的含量随着油茶籽的成熟先上升后下降。Focused on camellia seeds in maturation, contents and activities of superoxide dismutase （SOD）,peroxidase （POD）, catalase （CAT） ,ascorbate peroxidase （APX）, oxygen free radicals （O2^-）, total phenol, alpha-tocopherol and squalene of camellia seeds, were all studied. The results showed that： acid and peroxide value were decreased in the process of camellia seeds maturation, and contents of superoxide anion radicals increased volatility, contens of four antioxidant enzymes including SOD, POD, CAT and APX were closely related with the change of free radicals. SOD,POD contents and superoxide anion radical contents were highly significant, with correlation coefficients 0. 529 and 0. 667, respectively. CAT contents and superoxide anion changed significantly, with the correlation coefficient 0. 477. Contents of total phenol and alpha-tocopherol increased basicly, while content of squalene was first increased and then reduced with maturation.

关 键 词：油茶籽 成熟 抗氧化 变化规律 

分 类 号：S794.4[农业科学—林木遗传育种]