油茶果实和种子生长发育的动态
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摘要
油茶(Camellia oleifera Abel.)是世界四大木本食用油料树种之一。茶油具有抗氧化、抗炎症等作用,被广泛用作食用油和辅助药物。为探究油茶果实和种子生长发育规律以及主要营养物质的动态变化,本研究以"赣石83-2"油茶为材料,采用形态学观察、石蜡切片以及气相色谱-质谱联用技术,对果实、种子形态,种子胚胎发育情况进行观察,对在种子发育后期的可溶性糖、蛋白质、脂肪酸等含量进行测定。结果表明:根据形态学观察和单果质量等变化趋势可将果实生长发育分为4个阶段,且生长发育主要集中在花后35～46周(Weeks After Flower 35～46,35～46 WAF)。种子在41 WAF时基本发育完全,胚胎发育过程依次为球形胚(29～33 WAF),心形胚(33～38 WAF),鱼雷形胚(38～41 WAF)和成熟胚(41～54 WAF)。种子发育后期检测到可溶性糖含量逐渐下降,蛋白质含量变化不明显,而脂肪酸含量不断增加。其中,油酸含量持续增加,成熟时占脂肪酸总量的79.04%,而亚麻酸、棕榈酸和硬脂酸的比例随着种子成熟而降低。本文研究结果可为油茶育种和栽培管理提供理论依据。
The Camellia oleifera Abel.is one of the four major woody edible oil species in the world.Tea oil has antioxidant,anti-inflammatory and other effects,and is widely used as an edible oil and auxiliary drug.In order to investigate the growth and development of Camellia oleifera fruits and seeds,as well as the dynamic changes of the main nutrient during its development process,a cultivated variety of C.oleifera,"Ganshi 83-2" was used as experimental material,for the morphology observation of seed embryo development by techniques suchas the paraffin section,the fruits,seeds morphologyand the fatty acid composition determination by Gas chromatography-mass spectrometry,and the soluble sugar and protein detection.The results showed that the growth of C.oleifera fruits were mainly concentrated in 35～46 weeks after flowering(Weeks After Flower 35～46,35～46 WAF).According to the morphological observation and the quality of single fruit,the fruits growth and development could be divided into four stages.The seeds were fully developed at 41 WAF.The embryo was developed in the order of the globular embryo(29～33 WAF),the heart-shaped embryo(33～38 WAF),the torpedo-shaped embryo(38～41 WAF) and the mature embryo(41～ 54 WAF).At the mature embryo stage of seeds development,the soluble sugar content was gradually decreased,but the protein content did not changed obviously.In contrast, the fatty acids content was increased,in which the oleic acid content continued to increase,accounting for 79.04% of the total fatty acids at maturity,while the percentage of linolenic acid,palmitic acid and stearic acid decreased with the maturity of the seeds.The results of this study can provide a theoretical basis for the breeding and cultivation management of C.oleifera.
The Camellia oleifera Abel.is one of the four major woody edible oil species in the world.Tea oil has antioxidant,anti-inflammatory and other effects,and is widely used as an edible oil and auxiliary drug.In order to investigate the growth and development of Camellia oleifera fruits and seeds,as well as the dynamic changes of the main nutrient during its development process,a cultivated variety of C.oleifera,"Ganshi 83-2" was used as experimental material,for the morphology observation of seed embryo development by techniques suchas the paraffin section,the fruits,seeds morphologyand the fatty acid composition determination by Gas chromatography-mass spectrometry,and the soluble sugar and protein detection.The results showed that the growth of C.oleifera fruits were mainly concentrated in 35～46 weeks after flowering(Weeks After Flower 35～46,35～46 WAF).According to the morphological observation and the quality of single fruit,the fruits growth and development could be divided into four stages.The seeds were fully developed at 41 WAF.The embryo was developed in the order of the globular embryo(29～33 WAF),the heart-shaped embryo(33～38 WAF),the torpedo-shaped embryo(38～41 WAF) and the mature embryo(41～ 54 WAF).At the mature embryo stage of seeds development,the soluble sugar content was gradually decreased,but the protein content did not changed obviously.In contrast, the fatty acids content was increased,in which the oleic acid content continued to increase,accounting for 79.04% of the total fatty acids at maturity,while the percentage of linolenic acid,palmitic acid and stearic acid decreased with the maturity of the seeds.The results of this study can provide a theoretical basis for the breeding and cultivation management of C.oleifera.
引文
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[11] GB/T5009.5-2010食品安全国家标准,食品中蛋白质的测定[S].
[12] 李合生.植物生理生化实验原理和技术[M].高等教育出版社,2000:138-248.
[13] 刘星星,肖萍,罗丽萍,等.油茶种子发育过程中脂肪酸的变化研究[J].现代食品科技,2015,31(6):322-328.
[14] ZHAO X,YUAN Z,YIN Y,FENG L.Patterns of pigment changes in pomegranate (Punica granatum L.) peel during fruit ripening[J].Acta Horticulturae,2015,1089:83-89.
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[16] 黎章矩,华家其,曾燕如.油茶果实含油率影响因子研究[J].浙江农林大学学报,2010,27(6):935-940.
[17] 周莉君,刘静,王艳芹,等.12株油茶种仁含油率及脂肪酸组成分析[J].中国油脂,2017,42(5):132-135.
[18] 廖婷,袁德义,高超,等.油茶授粉受精及早期胚胎发育[J].林业科学,2014,50(2):50-55.
[19] 江昌俊,王镇恒.茶树胚胎发育的解剖学研究[J].茶叶科学,1987,7(2):25-30.
[20] 王东雪,江泽鹏,刘凯,张乃燕 .岑溪软枝油茶籽成熟过程中营养物质含量变化和萌发能力研究[J].热带农业科学,2017,37(7):51-55.
[21] 李好,方学智,钟海雁,费学谦,罗凡.油茶籽成熟过程中油脂及营养物质变化的研究[J].林业科学研究,2014,27:86-91.
[22] 刘应珍,邹天才,郭嫚,等.不同配方施肥对油茶生长发育及其生理特性的影响[J].贵州科学,2009,27(2):61-66.
[23] 郜爱玲,李建安,刘儒,等.高等植物花芽分化机理研究进展[J].经济林研究,2010,28(2):131-136.
[24] 罗凡,费学谦,方学智,等.油茶籽采摘时间对茶油品质的影响研究[J].江西农业大学学报,2012,34(1):87-92.
[2] LEE C P,YEN G C.Antioxidant activity and bioactive compounds of tea seed(Camellia oleifera Abel.) oil[J].Journal of Agricultural & Food Chemistry,2006,54(3):779.
[3] LIN G.Isolation and biological activity of tea saponin in camellia cake[J].Journal of the Chinese Cereals & Oils Association,2016,31(1):76-79.
[4] 何方,何柏.油茶栽培分布与立地分类的研究[J].林业科学,2002,38(5):64-72.
[5] YU X,LI Q,DU S,ZHANG R,et al.A novel process for the aqueous extraction of oil from Camellia oleifera seed and its antioxidant activity[J].Grasas Y Aceites,2013,64(4):407-414.
[6] ZHOU X,JIANG S,ZHAO D,et al.Changes in physicochemical properties and protein structure of surimi enhanced with camellia tea oil[J].LWT-Food Science and Technology,2017,84:562-571.
[7] WU H,LI C,LI Z,LIU R,et al.Simultaneous extraction of oil and tea saponin from Camellia oleifera Abel.seeds under subcritical water conditions[J].Fuel Processing Technology,2018,174:88-94.
[8] 邹锋.攸县油茶生殖生物学研究[D].长沙:中南林业科技大学,2010.
[9] 周长富,姚小华,林萍,等.油茶果实发育特性及水分、油脂含量动态分析[J].扬州大学学报(农业与生命科学版),2013,34(3):49-53.
[10] 杨捷频.常规石蜡切片方法的改良[J].生物学杂志,2006,23(1):45-46.
[11] GB/T5009.5-2010食品安全国家标准,食品中蛋白质的测定[S].
[12] 李合生.植物生理生化实验原理和技术[M].高等教育出版社,2000:138-248.
[13] 刘星星,肖萍,罗丽萍,等.油茶种子发育过程中脂肪酸的变化研究[J].现代食品科技,2015,31(6):322-328.
[14] ZHAO X,YUAN Z,YIN Y,FENG L.Patterns of pigment changes in pomegranate (Punica granatum L.) peel during fruit ripening[J].Acta Horticulturae,2015,1089:83-89.
[15] 肖萍.油茶果实生长发育的性状研究[D].南昌:南昌大学,2014.
[16] 黎章矩,华家其,曾燕如.油茶果实含油率影响因子研究[J].浙江农林大学学报,2010,27(6):935-940.
[17] 周莉君,刘静,王艳芹,等.12株油茶种仁含油率及脂肪酸组成分析[J].中国油脂,2017,42(5):132-135.
[18] 廖婷,袁德义,高超,等.油茶授粉受精及早期胚胎发育[J].林业科学,2014,50(2):50-55.
[19] 江昌俊,王镇恒.茶树胚胎发育的解剖学研究[J].茶叶科学,1987,7(2):25-30.
[20] 王东雪,江泽鹏,刘凯,张乃燕 .岑溪软枝油茶籽成熟过程中营养物质含量变化和萌发能力研究[J].热带农业科学,2017,37(7):51-55.
[21] 李好,方学智,钟海雁,费学谦,罗凡.油茶籽成熟过程中油脂及营养物质变化的研究[J].林业科学研究,2014,27:86-91.
[22] 刘应珍,邹天才,郭嫚,等.不同配方施肥对油茶生长发育及其生理特性的影响[J].贵州科学,2009,27(2):61-66.
[23] 郜爱玲,李建安,刘儒,等.高等植物花芽分化机理研究进展[J].经济林研究,2010,28(2):131-136.
[24] 罗凡,费学谦,方学智,等.油茶籽采摘时间对茶油品质的影响研究[J].江西农业大学学报,2012,34(1):87-92.