摘要
为评价南瓜籽油的脂肪酸组成及其营养价值,采用气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometry,GC-MS)对南瓜籽油中的脂肪酸组成进行了测定。结果表明,南瓜籽油中共检出16种脂肪酸,其中饱和脂肪酸含量为23.20%,不饱和脂肪酸含量为76.78%,主要以亚油酸和油酸为主,含量分别为42.49%和33.69%。与已报道的其他植物油中的脂肪酸相比,南瓜籽油中饱和脂肪酸与单不饱和脂肪酸、多不饱和脂肪酸的比例更接近推荐膳食脂肪酸比例1∶1∶1,可以作为日常膳食用油的优先选择。
To evaluate fatty acid composition of pumpkin seed oil and its nutritional value,the fatty acid composition of pumpkin seed oil was determined by gas chromatography-mass spectrometry(GC-MS).The results showed that a total of 16 fatty acids were detected in pumpkin seed oil,including saturated fatty acids with 23.20%and unsaturated fatty acids with 76.78%,which is mainly composed of 42.49%linoleic acid and 33.69%oleic acid.Compared with other reported vegetable oils,the ratio of saturated fatty acids to monounsaturated fatty acids and polyunsaturated fatty acids is more closer to the recommended dietary fatty acid ratio of 1∶1∶1,which can be used as the preferred choice of oil for daily dietary use.
作者
辛雨洁
李芊默
薛佩佩
曹晓燕
XIN Yujie;LI Qianmo;XUE Peipei;CAO Xiaoyan(National Engineering Laboratory for Resource Developing of Endangered Chinese Crude Drugs in Northwest China,Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry,Ministry of Education,Shaanxi Normal University,Xi’an 710119,China;Xi’an Shangdan Health Management Corporation,Xi’an 710077,China)
出处
《现代食品》
2023年第21期185-188,共4页
Modern Food
关键词
南瓜籽油
脂肪酸组成
油脂营养
pumpkin seed oil
fatty acid composition
lipid nutrition
