Established method by reverse phase HPLC and electrospray ionization mass spectrometry (HPLC-ESI-MS) analysis and hazelnut extract trace of taxol. Through the research, seven mass spectrum characteristics of taxol compounds were contested, and the taxanes database was initially established. It was found that the paciltaxel contents were 23.65 μg·mL-1 and 4.09 μg·mL-1 in leaves and stems respectively. The paciltaxel contents in different parts of hazelnut was slightly different, which were 0.61, 0.23 and 0.35 μg·mL-1 in hazel branch, leaf and leather. With these data it can quickly identify the known paclitaxel compounds in hazelnut extract, and can perform the unknown structure analysis to certain degrees. This analysis method is confirmed sensitive, reliable and fast.

通过油茶籽主要理化性质和营养成分的分析，研究了油茶籽成熟过程中油脂转化及营养物质的变化规律。结果表明：在油茶籽成熟过程中，鲜籽含水率持续下降，鲜出籽率变化不大，鲜籽出仁率小幅上升，干出籽率和含油率不断上升。油茶籽油中的酸值和过氧化值总体呈下降趋势。在油茶籽成熟过程中，油酸相对含量整体呈上升趋势，亚油酸和亚麻酸相对含量都呈下降趋势，与油酸含量呈极显著负相关（p≤0.01），相关系数r分别为-0.978和-0.957。油茶籽成熟过程中，油脂积累和可溶性总糖含量的变化呈负相关（r=-0.289），与可溶性淀粉（r=0.836）和可溶性蛋白（r=0.703）含量变化均呈显著正相关。α-生育酚含量变化基本上是先增加，在9月28日达到最大值0.153 mg·g-1后基本维持稳定，角鲨烯和β-谷甾醇含量随着油茶籽的成熟先增加后下降。

The components of essential oil and fat in different parts of Chinese spicehush (Lindera communis) were extracted and analyzed. By comparing the essential components, it was found that the essential oil content in different parts of the tree was peel > fruit > twig> branch > leaf > kernel, and the highest content was up to 8.0 mL·kg-1 in peel. The glaucic acid, 1H-Cycloprop [e] azulene, decahydro-1, 1, 7-trimethyl-4-methylene-, [1aR-(1a.α., 4a. α., 7.α., 7a.β), 7b.α.)] and caryophyllene oxide were the major components of the essential oils. The oil contents of the fruit, peel and kernel were 45.2%, 39.1% and 60.4% respectively. The main fatty acid compositions of the fruit were lauric acid (44.77%), decanoic acid (12.92%), oleic acid (10.91%), 11-oleic acid (9.84%), palmitic acid (6.91%), and linoleic acid (5.12%). The unsaturated fatty acid content in the peel is higher, and the total content of 11-oleic acid (28.06%), oleic acid (27.02%), linoleic acid (13.50%), palmitoleic acid (7.84%) is 76.42%. Lauric acid (72.07%) and decanoic acid (21.13%) were the two main fatty acid compositions in kernels, which were accounted for 93.20% of total fatty acids. After the oil was extracted, the protein was richer in kernel cake than in other samples, and the content was 41.56 g·100 g-1. In this paper, the main oils from L. communis were analyzed, and the results could be used to lay a basis for the comprehensive utilization of L. communis.

目的 研究前处理对油茶籽的抗氧化性影响。 方法 采用红外加热对油茶籽进行不同时间与温度的处理，并测定处理前后油茶籽和油茶籽仁中美拉德反应产物含量及其抗氧化性。 结果 研究发现随加热时间的延长，美拉德反应产物5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的生成量逐渐增多；在150℃下反应120 min后，油茶籽中5-羟甲基糠醛、丙酮醛、乙二醛、3-脱氧奥苏糖的含量分别为10.929、34.620、11.054和36.627 μg·g^-1，油茶籽仁中其含量分别为16.950、55.217、20.216和72.390 μg·g^-1，后者分别是前者的1.55、1.59、1.8和1.97倍，说明美拉德反应主要在油茶籽仁中发生。对美拉德反应产物氧化活性的测试数据表明，油茶籽中的美拉德反应产物均具有抗氧化活性，在150℃下反应120 min时，油茶籽仁和油茶籽清除DPPH自由基与抗氧化活性均达到最高，前者分别为99.18%和81.47%，后者分别为97.44%和74.97%。 结论 比较发生美拉德反应的油茶籽仁与油茶籽的DPPH清除率与抗氧化活性发现，油茶籽仁抗氧化活性强于油茶籽抗氧化活性。

目的 研究不同物种及品种油茶籽营养物质变化，建立基于理化及营养特性的综合评价技术。 方法 测定11个油茶物种和20个普通油茶品种油茶籽含油率、脂肪酸、酸值、过氧化值、α-生育酚、角鲨烯、β-谷甾醇和酚类物质等理化和营养指标，应用主成分分析法进行综合评价。 结果 不同物种及品种油茶籽酸值和过氧化值均较低，α-生育酚、角鲨烯、β-谷甾醇和总酚含量均存在显著性差异，所含脂肪酸主要有油酸、亚油酸、棕榈酸和硬脂酸，酚类物质主要为没食子酸、表儿茶素、邻香草醛、邻香豆酸和反式肉桂酸。 结论 不同物种及品种油茶籽含油率、微量营养物质（α-生育酚、角鲨烯、β-谷甾醇和总酚）组成存在显著差异。油茶物种和品种综合评价排名与其含油率不一致，在油茶选育过程中，除了考虑油茶籽含油率，应结合其微量营养成分进行综合评判