温州地区赣无油茶含油率及脂肪酸成分动态变化研究

Study on the dynamic changes of oil content and fatty acid composition of Camellia oleifera in Wenzhou

随着康养产业的发展,茶油作为符合健康标准的食用油越来越受人们的关注。为了解温州地区引种的赣林系列油茶品种赣无1、赣无2的成熟期含油率及脂肪酸成分变化,研究测定6个不同时间点油茶的鲜果重、出干籽率以及茶籽成分和脂肪酸组成等指标。结果显示,赣无1、赣无2油茶鲜果重随着时间的延迟呈降低趋势,而出干籽率则呈上升趋势。蛋白质和可溶性糖含量逐步降低,而淀粉含量则逐步升高,脂肪酸含量则先逐步上升,随后基本稳定。2个品种的脂肪含量最高分别为4.49和4.51 g·kg^(-1),均达到了良种标准。茶油脂肪酸中硬脂酸、油酸含量随着时间的延迟逐步升高,亚油酸、α-亚麻酸含量则随着时间的延迟逐步降低。

With the development of the health care industry,camellia oil has attracted more and more attention as an edible oil that meets health standards.In order to understand the changes of oil content and fatty acid composition of Camellia oleifera varieties Ganwu 1 and Ganwu 2 introduced in Wenzhou,the fresh fruit weight,dry seed rate,seed composition and fatty acid composition of Camellia oleifera were measured at six different time points.The results showed that the fresh fruit weight of Ganwu 1 and Ganwu 2 decreased with the delay of time,while the dry seed rate showed an upward trend.The content of protein and soluble sugar gradually decreased,while the content of starch increased gradually,and the content of fatty acids gradually increased firstly,and then basically stabilized.The fat content of the two varieties was 4.49 and 4.51 g·kg^(-1),respectively,which reached the standard of good varieties.The contents of stearic acid and oleic acid in camellia oil fatty acids gradually increased with the delay of time,while the contents of linoleic acid andα-linolenic acid gradually decreased with the delay of time.