油茶肉质果和肉质叶营养成分及食用安全性的研究

采用常规方法测定了油茶肉质果和肉质叶的蛋白质、脂肪、还原搪、总糖、总氮、茶皂素等；使用原子吸收光谱法测定矿物元素；使用氨基酸自动分析仪分析氨基酸含量；使用高压液相层析法测定维生素；Hom法、小鼠微核试验和小鼠精子致畸试验分析食用安全性。结果表明；成熟的肉质果（叶）水分为91．36％（91．58％）、酸度0．35％（0．46％）、100g干重样品含蛋白质7．81g（6．56g）、脂肪3．7g（2．90g）、还原糖30．41g（21．83g）、总糖37．23g（29．28g）、茶皂素2．44g（1．46g）、灰分3．45g（4．55g）、矿物元素359mg（411．3mg）、锰33．06mg（31．35mg）、16种氨基酸；所测的6种维生素中，Vc和叶酸含量较高。毒性试验结果显示样品为无毒性。微核试验和致畸试验结果表明：小鼠微核率与对照组比较，差异无显著性（P〉0．05）。小鼠精子致畸率与阳性对照组比较无显著性差异（P〉0．05）。证明油茶肉质果、肉质叶是一种食用安全的野生果和食品资源。该结果是首次报道，为该样品的食用和开发提供了依据。

STUDIES ON NUTRITIONAL COMPONENTS AND EDIBLE SECURITY IN FLESHY FRUIT AND FLESHY LEAF OF CAMELLIA OLEIFERA ABEL

To study the nutritional components in fleshy fruit and fleshy leaf of Camellia Oleifera Abel and their edible security. Protein, fat, reducing sugar, total sugar, total nitrogen and teasaponin were assayed by conventional methods. Mineral elements were determined by atomic absorption spectrometry. Amino acid and vitamin were analyzed by high pressure liquid chromatography. To investigate the edibal security using Horn method micronucleus test of polychromatic erythrocytes in bone marrow and sperm abnormality test in mice respectively. Biochemical characteristics of the mature fleshy leaf showed that were moisture 91.58 %, protein 6.56 %, fat 2.90 %, reducing saccharide 21.83 %, total saccharide 29.28 %, teasapoin 1.46 %, and ash content 4.55 % and acidity 0.46 %. And of the mature fleshy fruit were moisture 91.36 %, protein 7.81 %, fat 3.7 %, reducing sugar 30.41%, total sugar 37.23 %, and teasapoin 2.44 %, ash 3.45 % and acidity 0.35 %. There were sixteen kinds of amino acids in the fleshy fruit and leaf. Seven vitamins were determined and the content of vitamin C and folic acid was higher than other four vitamins. The result of toxicity experiments indicated that the two kinds wild fruits were belong to non-toxicity for edible ( LD50>21.5 g/kg/d). The results of the micronuclei test and mice abnormal spermatozoon test showed negative reaction, including no mutagenicity on authentic cells and reproductive cells by tested two samples. The results showed that the fleshy fruit and fleshy leaf was safety to human. There were abundant nourishment compositions in the fleshy fruits and leaves which contained sugars, proteins, teasapoins, vitamins, organic acids and trace elements. There was not oxicity and mutagenicity in the wild fruits. They were a new wild fruit and food resources of that was non-toxicity for edible. The nutritional components and edible security of the fleshy fruit and fleshy leaf was reported first time as foundation for edibles and research and developing.