摘要
本文报道了茶果在成熟过程中粗皂甙及粗脂肪的积累情况。果皮中粗皂甙积累较为缓慢,在果实成熟期含量为12.4%。果皮中粗脂肪的含量一直很低。种子干重在7、8、9三个月中增加较快。种子中粗皂甙和粗脂肪的含量在8、9二个月中增长最多,此期是茶果成熟的关键时期。茶果成熟度与粗脂肪及粗皂甙的含量关系很大,在果实成熟时,它们的含量较高。研究表明.茶果采收的最佳时间应为十月的最后一周。
This paper reports the accumulation of crude fat and crude saponin,during the maturingcourse of tea fruit.The accumulation of crude saponin is slow in the pericarp,in which the content ofcrude saponin is 12% when the fruit becomes matured.The content of crude fat is always very low inthe pericarp.In July,August and September,tea seed greatly increase in weight.The accumulation ofcrude fat and crude saponin of tea seed is rapid in August and September,which indicats that it is thecrucial time for tea fruit maturing.There is a close relation between the maturing degree of tea fruitand the contents of crude fat and crude saponin.When tea fruit becomes matured,the contents arehigher.This research indicates that the last week period of October is the best time for tea fruitcollection.
出处
《南京师大学报（自然科学版）》
CAS
CSCD
1992年第4期82-85,共4页
Journal of Nanjing Normal University(Natural Science Edition)
基金
国家商业科学发展基金
关键词
茶果
粗脂肪
粗皂甙
积累
山茶科
Tea fruit
Crude fat
Crude saponin
Accumulation
