| 红花油茶果的主要成分分析 |
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| 引用本文： | 郭华,谭惠元....红花油茶果的主要成分分析[J].中国油脂,2010,35(1). |
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| 作者姓名： | 郭华 谭惠元... |
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| 作者单位： | 湖南农业大学食品科学技术学院,长沙,410128 |
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| 基金项目： | 湖南省科技厅2007攻关项目 |
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| 摘 要： | 用化学分析法测定了红花油茶果的果皮、茶籽壳、茶籽仁中的主要成分,用毛细管气相色谱法分析了红花油茶籽油的脂肪酸组成,并对茶籽仁的子叶细胞形态进行了观察.结果表明,红花油茶籽仁中粗脂肪(干基)含量为60.3%,粗蛋白质(干基)含量为8.8%,茶皂素(干基)含量为10.34%;红花油茶籽壳中粗蛋白质(干基)含量为2.5%,粗纤维(干基)为73.4%,茶皂素(干基)含量为4.08%;红花油茶果的果皮中粗蛋白质(干基)含量为4.0%,粗纤维(干基)为31.1%,茶皂素(干基)含量为20.05%.脂肪酸组成测定表明,红花油茶籽油属油酸型油脂,油中不饱和脂肪酸含量高达84.83%.
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| 关 键 词： | 红花油茶果 主要成分 毛细管气相色谱 细胞形态 |
Main components analysis of Camellia chekiang-oleosa Hu fruit |
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| GU Hua,TAN Huiyuan,LUO Jia.Main components analysis of Camellia chekiang-oleosa Hu fruit[J].China Oils and Fats,2010,35(1). |
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| Authors: | GU Hua TAN Huiyuan LUO Jia |
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| Affiliation: | GUO Hua,TAN Huiyuan,LUO Jia(College of Food Science , Technology,Hunan Agricultural University,Changsha 410128,China) |
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| Abstract: | The main components of Camellia chekiang-oleosa Hu fruit were determined by chemical analysis and the oil's fatty acid compositions were determined by capillary gas chromatography.The morphological structure of Camellia chekiang-oleosa Hu cotyledon cells was also observed by microscope.The results showed that the Camellia chekiang-oleosa Hu seed kernel contained 60.3% crude oil(dry basis),8.8% crude protein(dry basis),10.34% camellia saponin(dry basis);the Camellia chekiang-oleosa Hu seed shell contained 2.... |
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| Keywords: | Camellia chekiang-oleosa Hu fruit main components capillary gas chromatography morpho-logical structure of cell |
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