【摘要】 通过对不同成熟度的茶果(果壳、种壳及种仁)的分析测定,基本摸清了茶果各部分的主要化学成分及其在成熟过程中的变化规律。在成熟的茶果中,组成果壳的主要成分为半纤维素(15.91%)、纤维素(15.23%)、木质素(36.75%)及茶单宁(13.96%);组成种壳的主要成分为半纤维素(19.87%)、纤维素(27.50%)和木质素(42.23%);组成种仁的主要成分是茶籽油(35.19%)、淀粉(19.89%)、皂素(12.38%)和蛋白质(10.93%)。同时,作者还对茶果的主要成分的利用问题进行了讨论。更多还原

【Abstract】 Chemical compounds such as monosaccharide,disaccharide,starch,tea saponin,semicellulose,cellulose,lignin,tea seed oil,ash and protein in the fruitshell,seed shell and seed kernel of tea fruits with different ripe degreeswere analysed.Results showed that the fruit shell containedsemicellulose(15.91%),cellulose(15.23%),lignin(36.75%),polyphenols(13.96%),etc,the seed shell contained semicellulose(198.7%),cellulose(27.50%),lignin(42.23%),ect,and the seed kernel contained seed oil(35.19%),teasaponin(12.38%),starch(19.89%),protein(10.93%),etc.The authors made clearthe content changes of the compounds in tea fruit as it ripened,and provided apathway to develop the multipurpose utilization of tea fruits.更多还原