为实现油茶种子脂肪酸变化的快速测定，并研究油茶生长发育过程中脂肪酸组成的变化规律，本文以油茶、花生和芝麻为实验材料，分别采用震摇+甲酯化法与索氏抽提+甲酯化法对样品进行预处理，再利用气质联用(GC-MS)分析三种材料各自的脂肪酸组成，并用激光扫描共聚焦显微技术对油茶发育过程中种子子叶细胞内油体进行细胞形态学观察。结果表明，震摇+甲酯化法简便快捷，精确度高，适用于大量样品的快速检测。油茶种子含油率升高的高峰期是47~54 WAF (Weeks After Flower)，即9月至采摘期之间。油茶种子在发育过程中，油酸作为主要脂肪酸，在成熟种子油中含量高达78%以上，且在整个发育时期中呈现上升趋势，而棕榈酸、硬脂酸、亚油酸呈明显下降趋势。结合细胞学观察，明确本油茶品系的油脂转化高峰期在45~48 WAF。

To rapidly determine the variations in fatty acid composition during the development of Camellia oleifera Abel. seeds, the seeds of C. oleifera, peanuts (Arachis hypogaea), and sesame (Sesamum indicum) were pre-treated with shaking + methyl esterification and soxhlet extraction + methyl esterification. The fatty acid compositions of the seeds were analyzed by gas chromatography-mass spectrometry (GC-MS). The morphology of C. oleifera seed oil body in the cotyledon was observed by laser scanning confocal microscopy (LSCM). The results showed that the method of shaking + methyl esterification was more suitable for the rapid detection of fatty acids in large numbers of samples due to its convenience, precision, and speed. The oil content peaked at 47~54 weeks after flowering (WAF), which was between September and the picking season. Oleic acid was the main type of fatty acid throughout the development of C. oleifera seeds, and it increased gradually during growth and its content in mature seeds was above 78%. However, palmitic acid, stearic acid, and linoleic acid showed clear decreasing trends during the same period. Cytological observations also indicated that the peak period for oil conversion in this Camellia strain was between 45 to 48 WAF.

江西省主要学科学术和技术带头人培养对象项目(批准号:20123BCB22004)；江西省高等学校科技落地计划项目(批准号:KJLD12051)