摘要
主要对比分析了新鲜的苦瓜籽油和放置两个半月的苦瓜籽油的脂肪酸组成。对比发现:放置两个半月后,苦瓜籽油的色泽开始变黄;新鲜的苦瓜籽油中9c11t13t-共轭十八碳三烯酸(α-桐酸)的含量为54.26%,而放置两个半月的苦瓜籽油中9c11t13t-共轭十八碳三烯酸的含量降低到35.63%;新鲜的苦瓜籽油中9t11t13c-共轭十八碳三烯酸(α-桐酸异构体)含量2.42%,而放置两个半月的苦瓜籽油中的9t11t13c-共轭十八碳三烯酸含量增加到19.09%。这可能与9c11t13t-共轭十八碳三烯酸在空气、日光等作用下不稳定、构型易变化有关。
The fatty acid compositions of ba1sam pear seed oi1 between fresh and pies were main1y ana1yzed. The resu1ts showed that the co1or of the oi1 turned to 2.5 months stored sam- ye11ow after 2.5 months storage,for fresh oi1, the contents of 9c11t13t -18：3 and 9t11t13c -18：3 were 54.26% and 2.42%, respective1y, but for 2.5 months stored oi1, their contents were 35.63% and 19.09%, respective1y. These changes may be re1ated to the instabi1ity and variabi1ity of 9c1 1 t13t -18：3 under air and 1ight.
出处
《中国油脂》
CAS
CSCD
北大核心
2011年第8期81-83,共3页
China Oils and Fats
关键词
苦瓜籽油
理化指标
脂肪酸组成
balsam pear seed oil
physicochemical properties
fatty acid composition
