摘要
本文研究了采摘后的油茶果实内物质的转化和积累规律。把形态上已经成熟的油茶鲜果进行沤置处理,测定结果表明沤置后能使油茶果实产生后熟作用。沤置5—7天后油脂积累达最高水平(50.07％),继续沤制时油脂含量下降;沤置后的油茶果其油脂组成也发生了变化,饱和脂肪酸含量下降,不能和脂肪酸含量增加。该研究结果为采摘后的油茶果如何进行后期处理以提高出油率和油的质量提供了理论依据。
The present paper studies a law of matter conversion and accumulation in the plucked fruit of oiltea camellia (Camellia oleifera). The fresh ripe fruit were soaked after harvest. The determination results indicated that the soaking could lead to an after-ripening.The oil-bearing rate increased by 4.4 per cent and the maximum accumulation of fat and oil was obtained after soak for 5 to 7 d . The content of oil and fat began to drop 7 d later. The chemical composition of the fat and oil also changed. The saturated fatty acids fell from 11.03% to 4.57%, but the uns-aturated fatty acids rose from 87.08% to 94.38%. The acid value fell to 0.50. The study can be used as a theoretical basis on which posttreatm-ent is given to the plucked fruit of oiltea camellia so that the rate of oil -bearing and the quality of the oil are raised.
出处
《经济林研究》
1991年第2期53-56,共4页
Non-wood Forest Research
关键词
油茶
沤置
出油率
Camellia oleifera, soak, rate of oil bearing.
