核桃油与常用植物油中37种脂肪酸和角鲨烯含量比较

为探明核桃油与大豆油、芝麻油和玉米胚芽油等常用植物油的营养价值差异，本研究采用气-质联用法和气相色谱法对4种植物油中37种脂肪酸和角鲨烯的含量进行了测定，并开展了对比分析。结果表明，核桃油与常用植物油营养价值存在显著差异（P<0.05），核桃油富含α-亚麻酸、二十碳二烯酸和亚油酸3种多不饱和脂肪酸以及油酸等单不饱和脂肪酸，还含有少量的棕榈酸及硬脂酸等饱和脂肪酸，核桃油中多不饱和脂肪酸组成与比例显著高于其他植物油（P<0.05），而饱和脂肪酸则显著低于其他植物油（P<0.05）；核桃油中角鲨烯含量略低于芝麻油，属于优质植物油。4种植物油中总脂肪酸含量从高到低顺序依次为大豆油、芝麻油、核桃油和玉米胚芽油，含量分别为78.11、73.96、69.20和48.83 g/100 g；4种植物油均含α-亚麻酸、亚油酸和二十碳二烯酸等人体必需脂肪酸（Essential fatty acids，EFA），EFA含量从高到低依次为核桃油、大豆油、玉米胚芽油和芝麻油，分别占总脂肪酸的90.0%、70.7%、64.9%和54.1%；4种植物油的油酸含量与亚油酸含量的比值（油亚比R）由高到低依次为芝麻油、玉米胚芽油、大豆油和核桃油，分别为0.62、0.35、0.27和0.10，表明4种植物油中，芝麻油的抗氧化能力最大，可保存时间最长。大豆油、核桃油和芝麻油中均检出角鲨烯，其含量从高到低依次为大豆油、芝麻油和核桃油，含量分别为173.3、72.9和31.4 mg/kg，玉米胚芽油中仅含有微量的角鲨烯，未检出。本研究表明不同植物油中脂肪酸及角鲨烯等营养物质含量存在差异，可为食用植物油的营养价值分析、相关的食品和保健品等产品研发提供科学依据。

Comparison of 37 Fatty Acids and Squalene in Walnut Oil and Common Vegetable Oils

To explore the difference of nutritional value between walnut oil and soybean oil, sesame oil, corn germ oil and other common vegetable oils. The content of 37 fatty acids and squalene in four vegetable oils were determined by the gas-mass spectrometry and gas chromatography method, and the results were compared and analyzed. The results showed that walnut oil and vegetable oil commonly used nutritional value exists significant difference (P<0.05), walnut oil was rich in α-linolenic acid, eicosadienoic acid, linoleic acid 3 kinds of polyunsaturated fatty acids and oleic acid and other unsaturated fatty acids, also contained a small amount of palmitic acid, stearic acid and other saturated fatty acids, polyunsaturated fatty acid in the walnut oil composition and proportion was significantly higher than other vegetable oils (P<0.05). The composition and proportion of saturated fatty acids were significantly lower than those of other vegetable oils (P<0.05). Walnut oil contained slightly less squalene than sesame oil, making it a high-quality vegetable oil. The order of total fatty acid content was soybean oil> sesame oil>walnut oil>corn germ oil, and the contents were 78.11, 73.96, 69.20 and 48.83 g/100 g, respectively. The four vegetable oils all contained human essential fatty acids (EFA) such as α-linolenic acid, linoleic acid and eicosadienoic acid. The content of ETA from high to low was walnut oil>soybean oil>corn germ oil>sesame oil, accounting for 90.0%, 70.7%, 64.9% and 54.1% of the total fatty acids, respectively. The ratio analysis of oleic acid content to linoleic acid content showed that the order of the ratio R for four kinds of vegetable oils from high to low was sesame oil>corn germ oil> soybean oil>walnut oil, and the value was 0.62, 0.35, 0.27 and 0.10, respectively. The results showed that sesame oil had the highest antioxidant capacity and the longest shelf life among the four vegetable oils in this study. Squalene was detected in soybean oil, sesame oil and walnut oil, but not in corn germ oil. The content of squalene in soybean oil, sesame oil and walnut oil from high to low were173.3、72.9 and 31.4 mg/kg , respectively. The study indicated that the content of fatty acids and squalene in different vegetable oils were different, which would provide scientific data support for the analysis of nutritional value of edible vegetable oil and the research and development of related food and health care products.