摘要
油菜籽品质的变化与其生育期密切相关。为获得优质油菜籽,以不同采收期的甘蓝型双低黄籽油菜籽为实验材料,对其含油量、蛋白质含量、以及多种脂肪酸含量等指标进行测定,及对各指标进行相关性分析。结果表明：供试的油菜籽在成熟过程中,含水量呈下降趋势,含油量在成熟中期上升较快,后期趋缓终花后32d达到35.33%;蛋白质含量变化较小,在成熟前期有一定上升,中后期变化平缓;总糖含量呈下降趋势,变化范围为13%-8%;油酸相对含量总体呈现缓慢上升趋势,最高值达56.99%;亚油酸和亚麻酸总体呈现缓慢下降趋势;棕榈酸和硬脂酸也有一定程度变化,但是变化幅度不大;油脂含量与蛋白质含量呈显著正相关,其与总糖含量呈极显著正相关;油酸的相对含量与亚麻酸的相对含量呈现显著负相关;亚油酸相对含量与亚麻酸相对含量呈现极显著的负相关;亚麻酸的相对含量与棕榈酸相对含量呈现显著正相关。综合考虑各物质的积累变化规律,在终花后的第29d至32d为最佳采收时间。
The quality of rapeseed is closely related to changes in rapeseed growing period.In order to obtain high- quality rapeseed, Brassica different harvest to double low rapeseed yellow seeds as test material, measured their oil content,protein content,total sugar content and a variety of fatty acids and other indicators, and correlation analysis for each index.The results showed that ：the nutrients accumulated ,the moisture content decreased on the rapeseed maturation process;the oil content increased more rapid at the middle maturation stage, then slowed down at the later stage and reached a maximum value 35.33% at 32d;small changes in protein content,there was a certain rise in pre-mature change in the late gentle;total sugar content decreased, ranging from 13% to 8%.The oleic acid relative content in rapeseed oil increased slowly,the maximum value of 56.99% ;linoleic acid and linolenic acid generally showed a slow downward trend ; palmitic acid and stearic acid also changed to some extent, but changed slightly;fat content and protein content was significantly positively correlated, it was significantly positively correlated with the total sugar content;the relative amounts of the relative content of oleic acid and linolenic acid showed a significant negative correlation;the relative content of linoleic acid and linolenic acid content showed a significant relative negative correlation ;the relative content of the relative content of linolenic acid and palmitic acid showed a significant positive correlation.Considering the accumulated variation of each substance,it was the best harvest time during the 29d to 32d after flowering.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第5期339-342,共4页
Science and Technology of Food Industry
基金
湖南省省长基金
湘府阅[2012]45号
