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| 人工加速老化对茶叶籽储藏特性的影响 | |
| 引用本文： | 马跃青,张雷,吴卫国,张远宾,张瑛,张正竹.人工加速老化对茶叶籽储藏特性的影响[J].中国粮油学报,2012,27(6):61-65. |
| 作者姓名： | 马跃青 张雷 吴卫国 张远宾 张瑛 张正竹 |
| 作者单位： | 1. 安徽农业大学茶叶生物化学与生物技术教育部重点实验室,合肥,230036 2. 国家农副加工食品质量监督检验中心,合肥,230051 3. 黄山富溪源茶油开发有限公司,黄山,245061 4. 安徽省工程咨询研究院,合肥,230001 5. 安徽省农业科学院水稻研究所水稻遗传育种重点实验室,合肥,230031 |
| 基金项目： | 安徽省现代农业产业技术体系岗位专家经费(皖农科[2011]6号) |
| 摘 要： | 研究了人工加速老化对茶叶籽含水率、含油率、可溶性蛋白、脂肪酶、脂肪氧化酶活性、酸价、过氧化值的影响及脂肪酸组分的变化。结果表明,人工加速老化促进茶叶籽老化进程,老化程度与老化强度成正比。随着人工加速老化时间的延长,茶叶籽含水率上升,可溶性蛋白含量下降;茶叶籽脂肪酶活力下降,脂肪氧化酶活力上升;茶叶籽油酸价和过氧化值增高;茶叶籽含油率逐渐升高,不饱和脂肪酸与饱和脂肪酸比值下降,单不饱和脂肪酸与多不饱和脂肪酸比值上升。通过对茶叶籽老化不同阶段储藏特性的测定可以预测茶叶籽劣变程度。 |
| 关 键 词： | 茶叶籽 脂肪酶 脂肪氧化酶 人工加速老化 脂肪酸 |
| 收稿时间： | 9/4/2011 12:00:00 AM |
| 修稿时间： | 2011/12/21 0:00:00 |
Effects of Artificial Aging on Storage Characteristic of Tea Seeds |
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| Ma Yueqing , Zhang Eei , Wu Weiguo , Zhang Yuanbin , Zhang Ying , Zhang Zhengzhu.Effects of Artificial Aging on Storage Characteristic of Tea Seeds[J].Journal of the Chinese Cereals and Oils Association,2012,27(6):61-65. | |
| Authors: | Ma Yueqing Zhang Eei Wu Weiguo Zhang Yuanbin Zhang Ying Zhang Zhengzhu |
| Affiliation: | 1(Key Laboratory of Tea Biochemistry & Biotechnology,Ministry of Education,Anhui Agricultural University1, Hefei 230036)(National Center for Quality Supervision and Test of Agricultural and Sideline Processed Foods2,Hefei 230051)(Huangshan Fu-Xi-Yuan Tea Oil EXPL Co.Ltd.3,Huangshan 245061)(Research Institute for Engineering Consulting of Anhui Province4,Hefei 230001)(Rice Research Institution,Anhui Academy of Agricultural Sciences5,Hefei 230031) |
| Abstract: | The seed moisture content,oil content,soluble protein,activity,acid value,peroxide value of lipase,Lipoxygenase(LOX)and fatty acid composition were studied with tea seeds treated with artificial aging.The results showed that the tea seeds aging were accelerated by high temperature and moisture content.The seed moisture content,activity of Lipoxygenase,and acid value,peroxide value were raised gradually and soluble protein was reduced with aging time.The activity of Lipase decreased and LOX activity rose.Tea seed oil content was increased,unsaturated fatty acids(UFA) and saturated fatty acid(SFA)ratio decreased,monounsaturated fatty acids(MUFA)and polyunsaturated fatty acid(PUFA)ratio increased.The degree of deterioration could be predicted at different aging stages of storage characteristic index of tea seed. |
| Keywords: | tea seed lipase lipoxygenase artificial aging fatty acid |
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