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.
作者
田潇潇
方学智
孙汉洲
杜孟浩
罗凡
姚小华
TIAN Xiao-xiao;FANG Xue-zhi;SUN Han-zhou;DU Meng-hao;LUO Fan;YAO Xiao-hua(Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, Zhejiang, China;College of Science, Central South University of Forestry and Technology, Changsha 410004, Hunan, China)
出处
《林业科学研究》
CSCD
北大核心
2019年第1期133-140,共8页
Forest Research
基金
浙江省科技重点研发计划(2017C02003)
关键词
油茶
脂肪酸
生育酚
角鲨烯
甾醇
酚类物质
主成分分析
oil camellia
fatty acid
α-tocopherol
squalene
β-sitosterol
phenols
principal component analysis (PCA)
