不同物种及品种油茶籽的营养特性分析与综合评价
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摘要
[目的]研究不同物种及品种油茶籽营养物质变化,建立基于理化及营养特性的综合评价技术。[方法]测定11个油茶物种和20个普通油茶品种油茶籽含油率、脂肪酸、酸值、过氧化值、α-生育酚、角鲨烯、β-谷甾醇和酚类物质等理化和营养指标,应用主成分分析法进行综合评价。[结果]不同物种及品种油茶籽酸值和过氧化值均较低,α-生育酚、角鲨烯、β-谷甾醇和总酚含量均存在显著性差异,所含脂肪酸主要有油酸、亚油酸、棕榈酸和硬脂酸,酚类物质主要为没食子酸、表儿茶素、邻香草醛、邻香豆酸和反式肉桂酸。[结论]不同物种及品种油茶籽含油率、微量营养物质(α-生育酚、角鲨烯、β-谷甾醇和总酚)组成存在显著差异。油茶物种和品种综合评价排名与其含油率不一致,在油茶选育过程中,除了考虑油茶籽含油率,应结合其微量营养成分进行综合评判。
[Objective] To establish a comprehensive evaluation technology base on the changes of seed nutriments of different oil camellia species and varieties. [Method] The oil content, fatty acid compound, acid value, peroxide value, α-tocopherol, squalene, β-sitosterol and phenols in the seeds of 11 oil camellia species and 20 oil camellia varieties were determined and analyzed by principal component analysis to comprehensive evaluation. [Result] The acid value and peroxide value were low, the contents of α-tocopherol, squalene, β-sitosterol and phenols were significant different, the main fatty acid compounds were oleic acid, linoleic acid, palmitic acid and stearic acid, the main phenols were gallic acid, epicatechin, o-vanillin, o-coumaric acid and trans-cinnamic acid. [Conclusion] There is significant difference in oil content and micronutrients (α-tocopherol, squalene, β-sitosterol and total phenols) in the seeds of different oil camellia species and varieties. The comprehensive evaluation ranking of oil camellia species and varieties seeds are inconsistent with their oil content. Therefore, comprehensive evaluation should combine micronutrients with seeds oil content in the selection of oil camellia.
[Objective] To establish a comprehensive evaluation technology base on the changes of seed nutriments of different oil camellia species and varieties. [Method] The oil content, fatty acid compound, acid value, peroxide value, α-tocopherol, squalene, β-sitosterol and phenols in the seeds of 11 oil camellia species and 20 oil camellia varieties were determined and analyzed by principal component analysis to comprehensive evaluation. [Result] The acid value and peroxide value were low, the contents of α-tocopherol, squalene, β-sitosterol and phenols were significant different, the main fatty acid compounds were oleic acid, linoleic acid, palmitic acid and stearic acid, the main phenols were gallic acid, epicatechin, o-vanillin, o-coumaric acid and trans-cinnamic acid. [Conclusion] There is significant difference in oil content and micronutrients (α-tocopherol, squalene, β-sitosterol and total phenols) in the seeds of different oil camellia species and varieties. The comprehensive evaluation ranking of oil camellia species and varieties seeds are inconsistent with their oil content. Therefore, comprehensive evaluation should combine micronutrients with seeds oil content in the selection of oil camellia.
引文
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[20] 朱勇,王湘莹,马锦林,等.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J]. 经济林研究, 2013, 31(2): 134-137.
[21] 朱功良,周伟国,黎曙光,等. 长林系列品种油茶籽含油率和脂肪酸组成分析研究.[J]. 湖北林业科技, 2013, 42(4): 21-23.
[22] 石晓丽,仲山民,姚小华,等. 制油方式对油茶籽油品质及活性成分的影响[J]. 食品工业科技, 2014, (20): 291-294.
[23] 张智敏,吴苏喜,刘瑞兴. 制油工艺对油茶籽油营养品质的影响[J]. 食品科学, 2013, 34 (11): 276-280.
[24] 汤富彬,沈丹玉,刘毅华,等. 油茶籽油和橄榄油中主要化学成分分析[J]. 中国粮油学报, 2013, 28(7): 108-113.
[25] 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.
[26] 左继林,龚春,汪建平,等. 赣油茶25个优良无性系品质评价[J]. 浙江林学院学报, 2008, 25(5): 624-629.
[27] 杜洋文,邓先珍,程军勇,等. 油茶长林系列品种在引种地性状表现综合评价[J]. 湖北林业科技, 2013, 42(6): 17-19.
[28] 张国武. 油茶优良无性系形状表现的比较分析与评价[D]. 南昌: 江西农业大学, 2007.
[2] 程军勇,李良,周席华,等. 油茶优树脂肪酸组成和相关性分析的研究[J]. 林业科技开发, 2010, 24(6): 41-43.
[3] 廖书娟,吉当玲,童华荣. 茶油脂肪酸组成及其营养保健功能[J]. 粮食与油脂, 2005, (6): 7-9.
[4] 潘超然,林剑阳,邱松林. 提高油茶籽油中油酸含量的工艺研究[J]. 农业工程学报, 2006, 22(7): 163-165.
[5] 施堂红,刘晓政,严晓丽,等. 不同加工工艺对山茶油中α-维生素E含量的影响 [J]. 中国油脂, 2014, 39(5): 19-22.
[6] 陈学兵,史宣明,赵抒娜,等. 植物油中提取角鲨烯的研究进展[J]. 中国油脂, 2013, 38(11): 72-75.
[7] Malcolm R L. Plant sterol and stanol margarines and health[J]. The Western Journal of Medicine, 2000, 173(1): 43-47.
[8] 汤锦程,钟鑫,吴雪辉,等. 超声波强化油茶籽油油脚中甾醇的提取研究[J]. 中国油脂, 2011, 36(10): 70-73.
[9] Pagliarini E, Zanoni B, Giovanelli G. Predictive study on tuscan extra virgin olive oil stability under several commercial conditions[J]. Journal of Agricultural and Food Chemistry, 2000, 48(4): 1345-1351.
[10] Fotakis G, Timbrell J A. In vitro cytotoxicity assays: comparison of LDH, neutral red, MTT and protein assay in hepatoma cell lines followingexposure to cadmium chloride[J]. Toxicology Letters, 2005, 160(2): 171-177.
[11] Owen R。 Mier W, Giacosa A, et al. Phenolic compounds and squalene in olive oils the concentration and antioxidant porential of total phenols simple phenols secoiridoids lignans and aqualene[J]. Food and Chemical Toxicology, 2000, 38(8): 647-659.
[12] 陈炳章,庄瑞林,黄爱珠. 中国主要油茶物种的脂肪酸含量[J]. 植物生理学通讯, 1985, (2): 26-28.
[13] 王开良,曹福亮,姚小华,等. 浙江红花油茶茶油中脂肪酸主要成分分析[J]. 南京林业大学学报: 自然科学版, 2011, 35(2): 131-134.
[14] 卢锟,袁军,贺舍予,等. 5个山茶物种茶籽油理化性质及脂肪酸分析[J]. 食品工业, 2013, 34(11): 230-232.
[15] 张青龄. 橄榄油中角鲨烯含量的气相色谱_质谱法分析[J]. 福建分析测试, 2011, (3): 1-4.
[16] Zhong H Y, Bedgood Jr. D R, Bishop A G, et al. Endogenous biophenol, fatty acid and volatile profiles of selected oils[J]. Food Chemistry, 2007, 100(4): 1544-1551.
[17] 罗凡,费学谦,方学智,等. 固相萃取/高效液相色谱法测定茶油中的多种天然酚类物质[J]. 分析测试学报, 2011, 30(6): 696-700.
[18] 丛玲美,姚小华,费学谦,等. 长期贮藏对茶油酸值和过氧化值的影响[J]. 林业科学研究, 2007, 20(2): 100-104.
[19] 方学智. 油茶籽油脂构成变化规律和水酶法制取工艺研究[D]. 杭州: 浙江大学, 2015.
[20] 朱勇,王湘莹,马锦林,等.不同物种油茶籽仁含油率及其茶油的脂肪酸组成[J]. 经济林研究, 2013, 31(2): 134-137.
[21] 朱功良,周伟国,黎曙光,等. 长林系列品种油茶籽含油率和脂肪酸组成分析研究.[J]. 湖北林业科技, 2013, 42(4): 21-23.
[22] 石晓丽,仲山民,姚小华,等. 制油方式对油茶籽油品质及活性成分的影响[J]. 食品工业科技, 2014, (20): 291-294.
[23] 张智敏,吴苏喜,刘瑞兴. 制油工艺对油茶籽油营养品质的影响[J]. 食品科学, 2013, 34 (11): 276-280.
[24] 汤富彬,沈丹玉,刘毅华,等. 油茶籽油和橄榄油中主要化学成分分析[J]. 中国粮油学报, 2013, 28(7): 108-113.
[25] 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.
[26] 左继林,龚春,汪建平,等. 赣油茶25个优良无性系品质评价[J]. 浙江林学院学报, 2008, 25(5): 624-629.
[27] 杜洋文,邓先珍,程军勇,等. 油茶长林系列品种在引种地性状表现综合评价[J]. 湖北林业科技, 2013, 42(6): 17-19.
[28] 张国武. 油茶优良无性系形状表现的比较分析与评价[D]. 南昌: 江西农业大学, 2007.