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《Food & Machinery》 2013-05
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Variation research on camellia seeds antioxidants in maturation process

LI Hao;ZHONG Hai-yan;FANG Xue-zhi;FEI Xue-qian;Faculty of Food Science and Engineering,Central South University of Forestry and Technology;Research Institute of Subtropical Forestry,Chinese Academy of Forestry;  
Focused on camellia seeds in maturation,contents and activities of superoxide dismutase(SOD),peroxidase(POD),catalase(CAT),ascorbate peroxidase(APX),oxygen free radicals(O2 ·), total phenol,alpha-tocopherol and squalene of camellia seeds,were all studied.The results showed that:acid and peroxide value were decreased in the process of camellia seeds maturation,and contents of superoxide anion radicals increased volatility,contens of four antioxidant enzymes including SOD,POD,CAT and APX were closely related with the change of free radicals.SOD,POD contents and superoxide anion radical contents were highly significant,with correlation coefficients 0.529and 0.667,respectively.CAT contents and superoxide anion changed significantly,with the correlation coefficient 0. 477.Contents of total phenol and alpha-tocopherol increased basicly, while content of squalene was first increased and then reduced with maturation.
【Fund】: 国家“十一五”科技支撑计划项目(编号:2009BADB1B03);; 国家自然科学基金(编号:31070612)
【CateGory Index】: S794.4
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