摘要
采用国家标准和气相色谱-质谱法对不同生态区域的4种常见茶树品种(福鼎大白茶、金萱、黔湄419和云抗10号)茶籽仁主要化学成分和脂肪酸组成进行测定与分析。结果发现:在P<0.05水平上,金萱的水分和蛋白质含量显著高于其余3者,灰分含量显著高于云抗10号,但与福鼎大白茶和黔湄419无显著差异;福鼎大白茶中粗纤维含量和脂肪含量显著高于其余3者,分别达3.64%、27.91%;品种间淀粉和茶皂素含量差异显著,其中含量最高者均为云抗10号;黔湄419中的茶多酚含量显著高于其余3者,达1.17%。4种茶籽仁中共检出15种脂肪酸,黔湄419中的不饱和脂肪酸含量最高,金萱、福鼎大白茶次之,云抗10号最低。
The main chemical and fatty acid composition in tea seed kernels of four common species of tea trees, ＇Fuding Dabalcha＇, ＇Jinxuan＇, ＇Qianmei 419＇ and ＇Yunkang 10＇ were analyzed by the Chinese national standards and gas chromatography-mass spectrometry （GC-MS）. Water and protein contents in tea seed kernels of ＇Jinxuan＇ were significantly （P ~ 0.05） higher than those of three other species. Its ash content was also significantly higher than that of ＇Yunkang 10＇, but there was no significant difference between ＇Fuding Dabaicha＇ and ＇Qianmei 419＇. The contents of crude fiber and fatty acids in ＇Fuding Dabaicha＇ were 3.64% and 27.91%, respectively, which are significantly higher than those of three other species. The contents of starch and saponin were significantly different among four different species with the highest values being found in ＇Yunkang 10＇. The content of tea polyphenols in ＇Qianmei 419＇ （1.17%） was significantly higher than three other species. Totally 15 fatty acids were identified in tea seed kernels from all the tested species. The content of unsaturated fatty acids in ＇Qianmei 419＇ was the highest, followed by ＇Jinxuan＇, ＇Fuding Dabaicha＇, and ＇Yunkang 10＇.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第24期73-76,共4页
Food Science
基金
国家自然科学基金面上项目(30972403)
"十二五"国家现代农业产业技术体系建设专项(CARS-23)
江苏高校优势学科建设工程资助项目(XDYY2011)
江苏省科技支撑计划项目(BE2010345
BE2012440
BE2012441)
苏州市现代生态茶业工程技术研究中心茶树新品种选育项目(SZGD201067)
关键词
茶籽仁
化学成分
脂肪酸
对比分析
tea seed kernels
chemical composition
fatty acids
comparative analysis
