摘要
分别采用气相色谱、液质联用测定分析了樟树籽仁油的脂肪酸组成和分布、甘油三酯组成,测定分析了其理化性质、融化结晶特性。结果表明:樟树籽仁油中所含脂肪酸主要是中碳链脂肪酸,其中癸酸含量为60. 25%、月桂酸含量为35. 88%、辛酸含量为0. 45%,长碳链脂肪酸含量低于5%;樟树籽仁油的甘油三酯组成为CCC(12. 55%)、CCLa(56. 38%)、CLaLa和MCC(20. 36%);樟树籽仁油酸价(KOH)为0. 32 mg/g、皂化值(KOH)为267. 30 mg/g、碘值(I)为5. 70 g/100 g、过氧化值为0. 03 g/100 g;樟树籽仁油的融化温度为21. 63℃、结晶温度为1. 54℃,在人体体温下处于完全融化状态,利于人体吸收代谢。
The fatty acid composition and distribution,and triglyceride composition of cinnamomum camphora seed kernel oil were determined by gas chromatography and liquid chromatography tandem mass spectrometry. In addition,the physicochemical properties and melting-crystallization characteristics of the oil were detected. The results showed that the fatty acids in cinnamomum camphora seed kernel oil were mainly medium-chain fatty acids,of which the contents of decanoic acid,lauric acid and octanoic acid were 60. 25%,35. 88% and 0. 45% respectively,and the content of long carbon chain fatty acid was less than 5%. The triglyceride composition of Cinnamomum camphora seed kernel oil was CCC( 12. 55%),CCLa( 56. 38%),CLaLa and MCC( 20. 36%). The acid value,saponification value,iodine value and peroxide value of Cinnamomum camphora seed kernel oil were 0. 32 mgKOH/g,267. 30 mgKOH/g,5. 70 gI/100 g and 0. 03 g/100 g respectively. Its melting temperature was21. 63 ℃ and crystallization temperature was 1. 54℃ . At the temperature of the human body,the oil was completely in a state of melting,which was beneficial to the body for absorption and metabolism.
作者
冯绍贵
李彦宸
董春怡
文学方
余平
曾哲灵
FENG Shaogui;LI Yanchen;DONG Chunyi;WEN Xuefang;YU Ping;ZENG Zheling(School of Resource,Environmental and Chemical Engineering,Nanchang University,Nanchang 330031,China;Jiangxi Province Key Laboratory of Edible and Medicinal Plant Resources,Nanchang University,Nanchang 330031,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2020年第1期22-26,共5页
China Oils and Fats
基金
国家国际科技合作专项项目(2011DFA32770)
江西省科技支撑计划重大项目(20143ACG70015)
国家自然科学基金青年科学基金项目(31701651)
南昌大学食品科学与技术国家重点实验室自由探索课题(SKLF-ZZB-201517)
南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-ZZA-201610)。
关键词
樟树籽仁油
甘油三酯组成
理化性质
Cinnamomum camphora seed kernel oil
triglyceride composition
physicochemical property
