摘要
目的研究乌榄仁油的理化性质与脂肪酸组成。方法测定乌榄仁的基本成分,用不同温度压榨乌榄仁得到乌榄仁油,测定其理化性质,对样品进行甲酯化处理后,采用气相色谱-质谱联用法测定脂肪酸的组成。结果乌榄仁的含油量较高(65.71%),其各项理化指标符合国家相关规定,随着压榨温度升高,其色泽加深,气味更加愉悦;脂肪酸组成共有10种,主要成分为棕榈酸、硬脂酸、油酸、亚油酸,不饱和脂肪酸总量为63.47%~67.15%,随着压榨温度升高,脂肪酸成分均无显著性差异,与其他油脂脂肪酸的对比发现其亚油酸含量高。结论乌榄仁的含油量高,油脂的脂肪酸成分好,亚油酸含量略有优势,具有开发前景。
Objective To study the physicochemical properties and fatty acid composition of the kernel oil of Canarium pimela Leenh.Methods The basic components of kernel oil of Canarium pimela Leenh were determined.The oil kernel oil of Canarium pimela Leenh was obtained by pressing at different temperatures,and its physicochemical properties were determined.The fatty acid composition of the samples was determined by gas chromatography-mass spectrometry.Results The oil content of the kernel oil from Canarium pimela Leenh was high(65.71%).The physical and chemical indexes were in line with the relevant national regulations.With the increase of pressing temperature,the color deepened and the smell became more pleasant.There were 10 kinds of fatty acid composition,the main composition were palmitic acid,stearic acid,oleic acid,linoleic acid.The total amount of unsaturated fatty acids were 63.47%-67.15%.With the increase of pressing temperature,there was no significant difference in the composition of fatty acids.Compared with other fatty acids,it had the advantage of high linoleic acid content.Conclusion Canarium pimela Leenh has high oil content,the fatty acid composition of oil is good,and the linoleic acid content is slightly superior,so it has a development prospect.
作者
黄炯丽
谭玉莹
汤星月
吴建文
陆顺忠
李秋庭
HUANG Jiong-Li;TAN Yu-Ying;TANG Xing-Yue;WU Jian-Wen;LU Shun-Zhong;LI Qiu-Ting(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Guangxi Zhuang Autonomous Region Forestry Research Institute,Nanning 530002,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第13期5418-5423,共6页
Journal of Food Safety and Quality
关键词
乌榄仁油
理化性质
脂肪酸
kernel oil of Canarium pimela Leenh
physicochemical property
fatty acid
