摘要
[目的]促进橄榄的深加工利用,为更好地开发利用橄榄资源提供依据。[方法]采用索氏抽提法提取橄榄果实中的果肉油和核仁油,运用气相色谱-质谱联用(GC/MS)技术对其脂肪酸组分进行对比分析。[结果]橄榄果实中的脂肪主要存在于核仁中,果肉脂肪含量较少。橄榄核仁油和果肉油中的主要脂肪酸种类基本相同,但各组分相对含量有所差异。橄榄核仁油中检出13种脂肪酸,其中不饱和脂肪酸含量达73.3%,以亚油酸为主。橄榄果肉油中检出10种脂肪酸,其中不饱和脂肪酸含量为70.4%,以油酸为主。橄榄果肉油和核仁油的油酸相对含量分别为55.2%和30.5%,亚油酸相对含量分别为4.7%和41.8%。[结论]橄榄的营养保健价值较高,具有很好的开发利用前景。
[Objective] The aim was to promote the process and utilization of Canarium album deeply and provide the basis for better development and utilization of Canarium album resources.[Method] The flesh oil and kernel oil in Canarium album fruit were extracted by soxhlet extraction method and its fatty acid composition was analyzed comparatively by gas chromatography-mass spectroscopy（GC/MS）.[Result] The fat in Canarium album fruit existed mainly in nucleolus and the fat content in flesh was less.The main fatty acid species in Canarium album kernel oil and flesh oil was basically same,but the relative content of every component had a little difference.13 fatty acids were detected in Canarium album kernel oil.Among them,the content of unsaturated fatty acid was 73.3% with the linoleic acid as the main.10 fatty acids were detected in Canarium album flesh oil. Among them,the content of unsaturated fatty acid was 70.4% with the oleic acid as the main.The relative content of oleic acid in Canarium album flesh oil and kernel oil was 55.2% and 30.5%,resp.and that of linoleic acid was 4.7% and 41.8%,resp.[Conclusion] The nutrition and health value of Canarium album was higher and it had better development and utilization prospect.
出处
《安徽农业科学》
CAS
北大核心
2008年第27期11804-11805,11817,共3页
Journal of Anhui Agricultural Sciences
基金
科技部农业科技成果转化资金项目(03EFN217100327)
江南大学青年科学研究基金项目(2007LQN21)
关键词
橄榄
橄榄油
脂肪酸
GC/MS
Canarium album
Canarium album oil
Fatty acid
GC/MS
