摘要
为进一步研究和利用我国核桃油脂资源,采用毛细管气相色谱法,对云南三台、陕西商洛、北京平谷3种核桃油中脂肪酸的组成与含量进行了分析比较。结果表明,3种核桃的脂肪酸组成基本一致,主要含有亚油酸、亚麻酸、油酸、棕榈酸和硬脂酸,但不同品种间各脂肪酸含量有显著差异,核桃油脂中不饱和脂肪酸占到总脂肪酸的92.11%左右,其中又以多不饱和脂肪酸为主,含量约77.41%。不同核桃品种饱和脂肪酸与单不饱和脂肪酸、多不饱和脂肪酸比例不同,ω-6与ω-3多不饱和脂肪酸的比例不同,以陕西核桃比值最佳,为5.77:1,脂肪酸营养价值最好。不同品种核桃油脂脂肪酸组成相同,但各脂肪酸含量有显著性差异。
For further research and utilization of walnut oil resources in China, the fatty acid composition of three walnuts （Yunnan, Shaanxi, Beijing） were analyzed and compared by capillary gas chromatography. The results showed that the fatty acid compositions of three walnuts were quite similar, which mainly comprised linoleic acid, linolenic acid, oleic acid, palmitic acid and stearic acid. However, the content of each fatty acid varied in different walnuts and unsaturated fatty acids accounted for 92.11% of the total fatty acids, in which the polyunsaturated fatty acids contributed to 77.41%. The ratios of saturated and monounsaturated, polyunsaturated fatty acids in different walnuts were also variable as well as the ratios of ω-6 and ω-3 polyunsaturated fatty acid and the walnut Shaanxi showed the best ration of （5.77：1） as well as the nutritional value. No marked difference was observed in the fatty acids composition of different walnuts oils except for fatty acids contents.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第24期262-265,共4页
Food Science
基金
北京市教育委员会科技发展计划面上项目(KM200811417010)
北京市属高等学校人才强教计划资助项目
关键词
核桃
品种
脂肪酸
分析
walnut
different kinds
fatty acids
analysis
