油茶籽鲜储过程中水分迁移与质构特性的变化

刘亚娜; 耿阳阳; 胡伯凯; 张时馨; 岑露; 王港

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

doi: 10.13386/j.issn1002-0306.2022050203

刘亚娜^{1, 2,},
耿阳阳^{1, 2, ,},
胡伯凯^{1, 2},
张时馨^{1, 2},
岑露^{1, 2},
王港²

1.
贵州省核桃研究所，贵州贵阳 550005
2.
贵州省林业科学研究院，贵州贵阳 550005

基金项目: 贵州省基础研究计划（基金）（黔科合基础[2020]1Y141）；贵州省木本粮油加工科技创新人才团队（黔科合平台人才[2020]5003）；贵州省林业科研项目（黔林科合[2020]10）；贵州省优秀青年科技人才项目（黔科合平台人才[2019]5643）；贵州油茶团队服务企业行动计划（黔科合服企[2018]4003）。

详细信息

作者简介:
刘亚娜（1989−），女，硕士，助理研究员，研究方向：农产品贮藏与加工，E-mail：muxin5058@sina.com

通讯作者:
耿阳阳（1987−），男，硕士，副研究员，研究方向：农产品贮藏与加工，E-mail：yygengfood@sina.cn

中图分类号: TS222
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出版历程
- 收稿日期: 2022-05-19
- 网络出版日期: 2022-12-13
- 刊出日期: 2023-01-17

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

LIU Yana^{1, 2
,},
GENG Yangyang^{1, 2
, ,},
HU Bokai^{1, 2},
ZHANG Shixin^{1, 2},
CEN Lu^{1, 2},
WANG Gang²

1.
Guizhou Institute of Walnut, Guiyang 550005, China
2.
Guizhou Academy of Forestry, Guiyang 550005, China

摘要

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。
- 油茶籽 /
- 低场核磁共振 /
- 水分迁移 /
- 核磁共振成像 /
- 质地分析
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.
- oil-tea camellia seeds /
- low field nuclear magnetic resonance (LF-NMR) /
- moisture migration /
- magnetic resonance imaging (MRI) /
- texture profile analysis (TPA)

HTML全文

图 1 油茶籽在鲜储过程中水分含量的变化

Figure 1. Changes of water content in oil-tea camellia seeds during fresh storage

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图 2 新鲜油茶籽T₂弛豫图谱

Figure 2. T₂ relaxation spectra of fresh oil-tea camellia seeds

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图 3 黔玉1号油茶籽鲜储过程中T₂弛豫谱

Figure 3. The relaxation spectrum of transverse relaxation time in Qianyu 1 oil-tea camellia seeds during fresh storage

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图 4 湘林210号油茶籽鲜储过程中T₂弛豫谱

Figure 4. The relaxation spectrum of transverse relaxation time in Xianglin 210 oil-tea camellia seeds during fresh storage

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图 5 油茶籽鲜储过程中各状态水分弛豫峰面积占比

Figure 5. Proportion of water relaxation peak area of oil-tea camellia seeds during fresh storage

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图 6 油茶籽鲜储过程中的水分成像图

Figure 6. Magnetic resonance images of oil-tea camellia seeds during fresh storage

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图 7 油茶籽鲜储过程中破裂力的变化

Figure 7. Changes of fracture in oil-tea camellia seeds during fresh storage

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图 8 油茶籽鲜储过程中硬度的变化

Figure 8. Changes of hardness in oil-tea camellia seeds during fresh storage

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图 9 油茶籽鲜储过程中种仁弹性的变化

Figure 9. Changes of kernel springiness in oil-tea camellia seeds during fresh storage

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图 10 油茶籽鲜储过程中种仁内聚性的变化

Figure 10. Changes of kernel cohesiveness in oil-tea camellia seeds during fresh storage

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表 1 油茶籽表型性状

Table 1. Analysis of phenotypic traits of oil-tea camellia seeds

	果高（mm）	果径（mm）	果形指数	壳厚（边）（mm）	壳厚（底）（mm）	种仁脂肪含量（%）
黔玉1号	18.08±1.93^A	14.58±1.58^A	1.24±0.09^a	0.78±0.10^B	1.73±0.32^B	45.90±3.53
湘林210号	21.15±1.91^B	16.12±1.70^B	1.32±0.14^b	0.52±0.16^A	1.44±0.39^A	42.94±3.15
注：果形指数=果高/果径；同列不同大写字母表示差异极显著（P<0.01）；同列不同小写字母表示差异显著（P<0.05）；无字母表示差异不显著（P>0.05）。

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表 2 油茶籽水分与质构特性的相关性分析

Table 2. The correlation analysis between water and texture parameters of oil-tea camellia seeds

指标	水分含量	A_总	A₂₁占比	A₂₂占比	A₂₃占比	破裂力	硬度
水分含量	1	0.918^**	−0.366	0.391	−0.400	0.471^*	0.156
A_总		1	−0.268	0.294	−0.403	0.652^**	0.184
A₂₁占比			1	−0.998^**	−0.059	−0.005	0.203
A₂₂占比				1	−0.002	0.025	−0.183
A₂₃占比					1	−0.323	−0.336
破裂力						1	0.620^**
硬度							1
注：表示在P<0.05水平上显著相关，*表示P<0.01水平显著相关；表3同。A_总：表示总的峰面积；A₂₁：结合水峰面积；A₂₂：不易流动水峰面积；A₂₃：自由水峰面积。

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表 3 油茶种仁水分含量与质构特性的相关性分析

Table 3. The correlation analysis between water content and texture parameters of oil-tea camellia seed kernels

指标	水分含量	破裂力	硬度	弹性	内聚性
水分含量	1	0.700^**	0.621^**	0.951^**	-0.086
破裂力		1	0.917^**	0.783^**	0.127
硬度			1	0.672^**	-0.060
弹性				1	0.016
内聚性					1

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