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| 金樱子籽油的提取及其脂肪酸成分分析 | |
| 引用本文： | 李加友,任佳萍,冯德明,叶兴乾,尹源明,于建兴. 金樱子籽油的提取及其脂肪酸成分分析[J]. 中国粮油学报, 2012, 27(7): 74-76,96 |
| 作者姓名： | 李加友 任佳萍 冯德明 叶兴乾 尹源明 于建兴 |
| 作者单位： | 1. 浙江大学生物系统工程与食品科学学院,杭州310058;嘉兴学院生物与化学工程学院,嘉兴314001 2. 嘉兴学院生物与化学工程学院,嘉兴,314001 3. 浙江大学生物系统工程与食品科学学院,杭州,310058 |
| 基金项目： | 浙江省科技厅重大科技专项重点农业项目(2010C12020-2) |
| 摘 要： | 对金樱子籽油进行提取和精炼,考察了籽油的理化性质,并用气质联用仪对其脂肪酸组成和含量进行测定。结果表明,金樱子籽油的出油率为5.24%;酸价为0.36 mgKOH/g,过氧化值为46.10 mmol/kg,碘值为160.90 gI2/100 g,皂化值为193.76 mgKOH/g;金樱子籽油中检出5种脂肪酸,其中不饱和脂肪酸质量分数高达86.10%,亚油酸和α-亚麻酸分别为43.99%和42.11%;饱和脂肪酸占13.90%,由棕榈酸、硬脂酸和花生酸所组成。金樱子籽油的不饱和脂肪酸含量较高,是一种值得开发利用的营养保健油源。 |
| 关 键 词： | 金樱子 籽油 亚油酸 α-亚麻酸 |
| 收稿时间： | 2011-10-16 |
| 修稿时间： | 2012-02-22 |
Extraction and determination of fatty acids in seed oil of cherokee rose fruit |
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| Li Jiayou , Ren Jiaping , Feng Deming , Ye Xingqian , Yin Yuanming , Yu Jianxing. Extraction and determination of fatty acids in seed oil of cherokee rose fruit[J]. Journal of the Chinese Cereals and Oils Association, 2012, 27(7): 74-76,96 | |
| Authors: | Li Jiayou Ren Jiaping Feng Deming Ye Xingqian Yin Yuanming Yu Jianxing |
| Affiliation: | 2(Institute of biosystems engineering and food science,Zhejiang University1,Hangzhou 310058)(Institute of biological,chemical science and engineering,Jiaxing College2,Jiaxing 314001) |
| Abstract: | The extraction and refinement of rosa laevigata’s seed oil investigates the physicochemical properties of seed oil.The ingredients and contents of fatty acids in the seed oil are determined with GC-MS.The result shows that the oil yield of rosa laevigata’s seed oil is 5.24%;the acid value is 0.36 mgKOH / g;the peroxide value is 46.10 mmol / kg;the iodine value is 160.90 gI2/100 g;and the saponification value is 193.76 mgKOH / g.Five fatty acids are identified in the rasa laevigata’s seed oil.The content of unsaturated fatty acid is 86.10% which includes 43.99% linoleic acid and 42.11% α-linolenic acid.But the saturated fatty acid is 13.90% which is composed of palmitic acid,stearic acid and arachidic acid.The seed oil has plentiful unsaturated fatty acids and it is a potential source for nutritional and healthy functions. |
| Keywords: | rosa laevigata seed oil linoleic acid α-linolenic acid |
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