摘要
对不同富硒茶油的品质特性及功能性成分进行分析,结果表明:茶油中硒含量不同,其品质特性及功能性成分也不尽相同。随着茶油中硒含量的增加,其亚油酸、亚麻酸和甾醇的含量显著提高,油酸的含量则有所降低;角鲨烯的含量在低硒水平有所提高,而在高硒水平呈下降的趋势;α-生育酚的含量与硒的含量没有显著的相关性。这些研究结果显示:硒含量的高低对茶油的品质及功能特性有一定的影响。
The quality characteristics and functional components of selenium-riched Camellia oleifera oil were analyzed. It was showed that the quality characteristics and functional changed when the contents of selenium in Camellia oleifera oils were different. With the increasing of selenium, linoleic acid, linolenic acid and sterols increased significantly, while the content of oleic acid decreased, squalene would increase in low seleniumLevel, and assumed the drop tendency in high seleniumLevel. However, content of α-tocopherol didn＇t have obvious correlation. The results suggested that content of selenium would have influence on the quality and fuctional characteristics of Camellia oleifera oil.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第1期142-149,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
长沙市科技计划项目(K1104321-21)
国家科技支撑计划项目(200804044)
关键词
茶油
硒
品质特性
功能性成分
Camellia oleifera oil
selenium
quality characteristics
functional components
