油茶籽油品质性状研究进展  

Progress of Research on Quality Characteristics of Camellia oleifera Seed Oil

作　　者：杨海余 龚文芳 崔坤鹏 旷敏 赵小英[1] 朱咏华[1] 袁德义[2] 刘选明[1] Yang Haiyu;Gong Wenfang;Cui Kunpeng;Kuang Min;Zhao Xiaoying;Zhu Yonghua;Yuan Deyi;Liu Xuanming(School of Biology,Hunan University,ChangSha 410082;School of Forestry,Central South University of Forestry and Technology,Changsha 410004)

机构地区：[1]湖南大学生物学院,长沙410082 [2]中南林业科技大学林学院,长沙410004

出　　处：《中国粮油学报》2024年第8期210-223,共14页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省科技创新计划项目(2021NK1007)。

摘　　要：油茶籽油的品质和质量是衡量油茶品质的关键标准之一。目前,油茶籽油品质高低的评价指标主要集中在理化性质、脂肪酸组成及功能性营养成分等方面。其中不饱和脂肪酸总量、角鲨烯、维生素E的含量以及酸值、过氧化值等是评价油茶籽油品质的重要依据之一。随着油茶籽油品质性状的比较研究逐渐增多,对于这些性状合成相关基因的集中研究显得不够深入,并且大多数基因之间的相互作用机制尚未清楚。为进一步了解品质性状对油茶良种选育的影响,为选育高品质油茶品种提供参考,本文综述了油茶籽油脂肪酸组成及生物活性成分等品质性状的研究,并探讨了影响品质性状的因素。同时,分析了脂肪酸和功能性营养成分合成代谢相关基因的深层次分子研究进展,对开发油茶重要品质性状关联的分子标记具有指导意义。The quality of Camellia oleifera seed oil is one of the key criteria to measure the quality of Camellia oleifera.At present,the evaluation indexes for the quality of Camellia oleifera seed oil mainly contains physicochemical properties,fatty acid composition,and functional ingredients.Among them,total unsaturated fatty acids,squalene,vitamin E content,as well as acid value and peroxide value,etc.are one of the important bases for evaluating the quality of Camellia oleifera seed oil.With the increasing number of comparative studies on quality characteristics in Camellia oleifera seed oil,the concentration of genes related to the synthesis of quality traits in oil tea appeared to be insufficient,and the interaction mechanisms between most genes were unclear.To further understand the influence of quality characteristics on the selection and breeding of high-quality varieties of Camellia oleifera,and to provide references,in this paper,the research on quality characteristics of fatty acid composition and bioactive components,etc.of Camellia oleifera seed oil was reviewed,and the factors affecting quality characteristics was discussed.Meanwhile,the progress of deep molecular research on genes related to fatty acid and functional ingredients was analyzed.This paper provided a guide for the development of molecular markers associated with important quality characteristics of Camellia oleifera.

关 键 词：油茶籽油 品质性状 脂肪酸组成 功能性营养成分 关键基因 合成代谢 

分 类 号：S794.4[农业科学—林木遗传育种]