油茶籽贮藏方式对油茶籽油品质的影响  

Effect of Seed Storage on Quality of Oil-tea Camellia Oil

作　　者：胡伯凯 耿阳阳 刘亚娜 王纪辉 张时馨 曾亚军 HU Bokai;GENG Yangyang;LIU Yana;WANG Jihui;ZHANG Shixin;ZENG Yajun(Guizhou Provincial Institute of Walnut,Guiyang 550005,Guizhou,China;Guizhou Academy of Forestry,Guiyang 550005,Guizhou,China)

机构地区：[1]贵州省核桃研究所,贵州贵阳550005 [2]贵州省林业科学研究院,贵州贵阳550005

出　　处：《贵州林业科技》2024年第4期8-13,共6页Guizhou Forestry Science and Technology

基　　金：贵州省林业科研项目(黔林科合〔2020〕10号);贵州省科技计划定向重点项目(黔科合支撑〔2022〕重点014号)。

摘　　要：通过分析油茶籽在不同包装和贮藏条件下的理化指标、微营养成分和质构特性等的变化规律,研究油茶籽在贮藏期间理化、微营养成分等指标的变化规律。结果表明:在贮藏前60 d,脂肪含量略微上升;角鲨烯及β-谷甾醇含量经贮藏后有所提高,而维生素E的含量变化不大;贮藏期间,种仁的硬度高于茶籽,而弹性则相反。用4℃真空包装的方式贮藏种仁可以有效减缓其酸价和过氧化值的升高,同时保持各种营养成分的含量在较高水平。The purpose of this study is to investigate the physicochemical and nutritional parameters of oil-tea camellia seed oil during storage.Vacuum-sealed packaging below 4℃and 60 days duration were also selected to determine the variation patterns of physicochemical parameters,micronutrients content,and textural characteristics of oil-tea camellia seed oil.The normal packaging and storage were set as the control at room temperature.The results show that there was a slight increase in the fatty acid content of the seeds during the first 60 days of storage.The levels of squalene andβ-sitosterol increased after storage,while there was no significant change in the vitamin E content.The hardness of the kernel during storage was higher than that of the seeds before,while the elasticity showed the opposite trend.The storing kernels in the vacuum-sealed packaging at 4℃were effectively reduced the acid value and peroxide value,while the various micro-nutrients were maintained at high level.

关 键 词：油茶籽 贮藏 微营养成分 品质 变化规律 

分 类 号：S759.8[农业科学—森林经理学]