山核桃油的理化性质及脂肪酸组成分析

Physicochemical properties and fatty acid composition of pecan oil

主要分析了山核桃油的理化性质和脂肪酸组成。结果表明,山核桃仁粗脂肪含量为68.81%,酸值(KOH)、过氧化值、皂化值(KOH)、碘值(I)分别为3.10 mg/g、2.43 mmol/kg、195.9mg/g、105.9 g/100 g。山核桃油主要由5种脂肪酸组成,其中油酸、亚油酸含量分别为66.12%、21.81%。山核桃油Sn-2位脂肪酸主要由油酸、亚油酸组成,其含量分别为73.51%、23.90%;山核桃油甘三酯组成中OOO含量最高,为28.65%。用Rancimat法测定山核桃油的氧化稳定性,并推测出在25℃和20℃条件下,山核桃油货架寿命分别是0.41年和0.61年。

The physicochemical properties and the fatty acid composition of pecan oil were mainly analyzed.The results were as follows：the oil content 68.81%,acid value 3.10 mgKOH/g,peroxide value 2.43 mmol/kg,saponification value 195.9 mgKOH/g,iodine value 105.9 gI/100 g.Five kinds of fatty acids were found in pecan oil,and the content of oleic acid and linoleic acid was 66.12% and 21.81%,respectively.The Sn-2 fatty acids were mainly composed of oleic acid and linoleic acid,in which the content of oleic acid and linoleic acid was 73.51% and 23.90%,respectively.The fatty acid distribution of pecan oil was also determined,and the highest content of OOO was 28.65%.The oxidative stability of pecan oil was determined by Rancimat method.In the condition of 25℃ and 20℃,the shelf life of pecan oil was 0.41 year and 0.61 year,respectively.