发酵法生产茶叶籽油中不同成分的分层机理  

Layering Mechanism of Different Components in Tea Seed Oil Manufacture by Fermentation

作　　者：杨鹏鸣 蔡祖国 姜金仲[2,3] YANG Peng-ming;CAI Zu-guo;JIANG Jin-zhong(College of Horticulture and Landscape Architecture,Henan Institute of Science and Technology,Xinxiang 453003,Henan,China;Guizhou Bioresource Development and Utilization Key Laboratory,Guizhou Education University,Guiyang 550018,Guizhou,China;Guizhou Jiaoyoufang Tea Seed Technology Co.,LTD.,Qiannan 551303,Guizhou,China)

机构地区：[1]河南科技学院园艺园林学院,河南新乡453003 [2]贵州师范学院贵州特色生物资源开发利用重点实验室,贵州贵阳550018 [3]贵州酵油坊茶籽科技有限公司,贵州黔南551303

出　　处：《西北林学院学报》2023年第5期140-146,共7页Journal of Northwest Forestry University

基　　金：河南省科技攻关项目(222102320031);国家自然科学基金(31460405)。

摘　　要：以脱壳茶叶籽为原料,加水打浆过滤后置于25、30℃和35℃的条件下静置发酵12 h。结果表明,3种发酵温度下油脂体层和淀粉层均随着发酵时间的延长而增加,其中油脂体层分别在发酵的11、10 h和10 h达到最大值;植物乳杆菌数量先增后降,分别在11、9 h和9 h达到最高值;纤维素酶、果胶酶、蛋白酶和淀粉酶的活性差异很大,其中纤维素酶活性最高,其次是果胶酶,再次是蛋白酶,淀粉酶活性最低。这4种酶活性均为先升后降,与油脂体层和植物乳杆菌数量的变化趋势基本一致,相关显著。茶叶籽浆中pH、蛋白质含量和可溶性糖含量均随着发酵时间的延长而逐渐降低。30℃条件下茶叶籽水浆中的植物乳杆菌数量和酶活性最高,蛋白质含量和可溶性糖含量降幅最快,形成的油脂体层和淀粉层比例最高,显著高于25℃和35℃发酵条件下的油脂体层和淀粉层比例。Deshelled tea seeds were used as raw materials,which were grinded with water,filtered,and then fermented at the temperatures of 25,30 and 35℃for 12 h to observe the layering process of the mixture.It was found that the oil body and starch layers increased with the increase of fermentation time at three fermentation temperatures.The thickness of oil body layer reached the maximum at 11,10 and 10 h under the fermentation temperatures of 25,30 and 35℃,respectively.The number of Lactobacillus plantarum increased first and then decreased,reaching the highest value at 11,9 and 9 h under three fermentation temperatures of 25,30 and 35℃,respectively.The activity differences of cellulase,pectinase,protease and amylase varied greatly.The activity of cellulase was the highest,followed by pectinase,protease and amylase.The activities of the four enzymes increased first and then decreased,which were basically consistent with the change trends of oil body layer and number of L.plantarum,and the correlations between those parameters were significant.The contents of protein and soluble sugar in the fermentation mixture decreased gradually with fermentation time.Under 30℃,the L.plantarum number and enzyme activities in the fermentation mixture were the highest,the decrease amplitudes were the biggest,and the proportions of oil body and starch layers were the highest,which were significantly higher than those under 25 or 35℃.

关 键 词：茶叶籽 油脂体 发酵 植物乳杆菌 纤维素酶 蛋白酶 

分 类 号：S789.7[农业科学—林学]