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| 茶籽成熟过程中主要功能成分变化规律研究 | |
| 引用本文： | 郑德勇,常玉玺,叶乃兴*,杨江帆.茶籽成熟过程中主要功能成分变化规律研究[J].茶叶科学,2013(3). |
| 作者姓名： | 郑德勇 常玉玺 叶乃兴* 杨江帆 |
| 作者单位： | 1. 福建农林大学材料工程学院,福建 福州 350002 2. 福建农林大学园艺学院,福建 福州 350002 3. 福建农林大学茶叶科技与经济研究所,福建 福州 350002 4. 杭州艺福堂茶业有限公司,浙江 杭州 310009 |
| 摘 要： | 采用气相色谱法和高效液相色谱法研究了福鼎大白茶、福云6号、黄棪和肉桂4个品种茶籽成熟过程中油脂含量、脂肪酸组成、维生素E和角鲨烯含量等主要功能性成分的变化规律。结果表明,随着茶籽成熟程度提高,其中的主要营养物质持续积累,含水率呈下降趋势;茶籽的含油率呈现持续增长的趋势,在成熟前期含油率上升较快,后期趋缓并达到最高值,4个品种茶籽的平均含油率为24.24%;维生素E含量均出现"双波峰"增长趋势,并在后期快速增加至最大值,其中福云6号的维生素E含量最高达到1 060.29μg/g;角鲨烯含量呈现成熟前期增加、后期降低的趋势,其中肉桂的角鲨烯含量为161.42μg/g。在茶籽成熟过程中,棕榈酸的相对质量分数呈现缓慢降低的趋势,而硬脂酸的相对质量分数则呈现缓慢增加的趋势;油酸的相对质量分数总体呈现先增加、再降低、然后持续增加的趋势,福鼎大白茶、福云6号、肉桂和黄棪成熟茶籽的油脂中油酸相对质量分数分别为50.43%、45.98%、52.62%和52.98%;亚油酸的相对质量分数整体呈现成熟前期降低、中期增加、后期再降低的趋势,福云6号、福鼎大白茶、肉桂和黄棪成熟茶籽的油脂中亚油酸相对质量分数分别为31.65%、27.36%、24.66%和24.07%。 |
| 关 键 词： | 茶籽 气相色谱 高效液相色谱 油脂 维生素E 角鲨烯 脂肪酸组成 |
Study on the Variation of Important Functional Compositon in the Tea Seeds on its Maturation Period |
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| Abstract: | The variation of important functional composition in the tea seeds,including the oil content,fatty acid composition of tea seeds oil,the content of vitamin E and squalene in tea seeds oil were studied by GC and HPLC on its maturation period.The tea seed samples come from 4 tea germplasms: Fuding dabaicha,Fuyun No.6,Huangdan and Rougui.The results showed that,the nutrients accumulat ed,the moisture content decreased and the oil content increased on the tea seed maturation process.The oil content increased more rapid at the earlier maturation stage,then slowed down at the later stage and reached a maximum value,the average seed oil content of these 4 germplasm was 24.24%.The vitamin E content in the tea seeds oil increased by the ‘dual wave peak’ pattern,and then increased fast at later stage to a maximum value,the vitamin E content of Fuyun 6 reached 1 060.29 μg/g.The squalene content of tea seeds oil increased at earlier maturation stage,decreased at later stage,the Rougui’s squalene content was 161.42 μg/g.The palmitic acid relative content in tea seeds oil decreased slowly,and the relative content of stearic acid in tea seeds oil increased slowly on the tea seeds maturation.The oleinic acid relative content in tea seeds oil increased firstly,decreased at medium stage,and then increased continually to the end.The oleinic acid relative content in matured tea seeds oil of Fuding dabaicha,Fuyun No.6,Huangdan and Rougui was 50.43%、45.98%、52.62% and 52.98% respectively.The linoleic acid relative content in tea seeds oil decreased firstly,increased at medium stage,and then decreased continuing to the end.The linoleic acid relative content in matured tea seeds oil of Fuding dabaicha,Fuyun No.6,Huangdan and Rougui was 31.65%、27.36%、24.66% and 24.07% respectively. |
| Keywords: | tea seeds GC HPLC oil vitamin E(α-tocopherol) squalene fatty acid composition |
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