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中国精品科技期刊2020
刘亚娜,耿阳阳,胡伯凯,等. 油茶籽鲜储过程中水分迁移与质构特性的变化[J]. 食品工业科技,2023,44(3):116−124. doi: 10.13386/j.issn1002-0306.2022050203.
引用本文: 刘亚娜,耿阳阳,胡伯凯,等. 油茶籽鲜储过程中水分迁移与质构特性的变化[J]. 食品工业科技,2023,44(3):116−124. doi: 10.13386/j.issn1002-0306.2022050203.
LIU Yana, GENG Yangyang, HU Bokai, et al. Changes of Water Migration and Texture Characteristics of Oil-tea Camellia Seeds during Fresh Storage[J]. Science and Technology of Food Industry, 2023, 44(3): 116−124. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050203.
Citation: LIU Yana, GENG Yangyang, HU Bokai, et al. Changes of Water Migration and Texture Characteristics of Oil-tea Camellia Seeds during Fresh Storage[J]. Science and Technology of Food Industry, 2023, 44(3): 116−124. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022050203.

油茶籽鲜储过程中水分迁移与质构特性的变化

Changes of Water Migration and Texture Characteristics of Oil-tea Camellia Seeds during Fresh Storage

  • 摘要: 为明确油茶籽采后鲜储过程中水分迁移及质构变化情况,本实验以黔产油茶籽为实验原料,运用低场核磁共振(low field nuclear magnetic resonance,LF-NMR)、核磁共振成像(magnetic resonance imaging,MRI)技术探究鲜储过程中水分状态和分布规律,采用质地剖面分析(texture profile analysis,TPA)监测油茶籽鲜储过程中的质构特性变化,并进行相关性分析。结果表明:油茶籽在储藏期间水分含量不断下降,黔玉1号油茶籽水分含量由33.86%±3.03%(0 d)降至8.64%±0.24%(56 d),湘林210号油茶籽水分含量由53.03%±3.36%(0 d)降至10.73%±0.25%(56 d);种仁水分含量下降速率高于油茶籽;不易流动水在油茶籽中占比最高,储藏56 d时黔玉1号降至62.89%,湘林210号降至60.64%。新鲜油茶籽氢质子密度成像图光亮,随时间延长,局部水分流失较快,图像逐渐接近背景色。储藏期间,油茶籽破裂力、硬度不断下降,种仁破裂力、硬度曲折变化;种仁弹性逐渐丧失;黔玉1号种仁内聚性变化较小,而湘林210号呈先上升后下降趋势。相关性分析表明油茶籽水分含量与水分总峰面积极显著正相关(P<0.01),与破裂力显著正相关(P<0.05);破裂力与硬度极显著正相关(P<0.01)。种仁水分含量与其破裂力、硬度、弹性之间呈极显著相关性(P<0.01)。本研究为油茶鲜果压榨工艺提供基础研究数据。

     

    Abstract: In order to clarify water migration and textural changes in oil-tea camellia seeds during fresh storage after harvest, low-field nuclear magnetic resonance and magnetic resonance imaging techniques were used to clarify moisture state and distribution law and textural profile analysis was used to monitor the changes in the texture characteristics taking the oil-tea camellia seeds produced in Guizhou Province as test materials. And correlation analysis was carried out. The results showed that the water content of the oil-tea camellia seeds decreased continuously during storage. The water content of Qianyu 1 decreased from 33.86%±3.03% (0 d) to 8.64%±0.24% (56 d), and that of Xianglin 210 decreased from 53.03%±3.36% (0 d) to 10.73%±0.25% (56 d). The rate of decrease in kernel water content was higher than that of the oil-tea camellia seeds. The proportion of non-flowable water was the highest in the oil-tea camellia seeds, whereas that in Qianyu 1 decreased to 62.89% and that in Xianglin 210 decreased to 60.64% after 56 d of storage. The hydrogen proton density image of the fresh oil-tea camellia seeds was bright. Local water loss increased as storage time was prolonged, and the image gradually approached the background color. The fracture and hardness properties of the oil-tea camellia seeds decreased continuously during storage, and that of the seed kernels changed flexural; The springiness of the seed kernels was gradually lost; The cohesiveness of Qianyu 1 changed slightly, while that of Xianglin 210 increased first and then decreased. Correlation analysis revealed a very extremely significant positive correlation between the water content and the total peak area of oil-tea camellia seeds (P<0.01), a significant positive correlation between fracture of oil-tea camellia seeds (P<0.05), and a very significant positive correlation between fracture and hardness (P<0.01). Additionally, a very significant positive correlation was observed between the kernel water content and kernel fracture, kernel hardness and kernel springiness (P<0.01). This study provides basic data for fresh oil-tea camellia seeds pressing technology.

     

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