野木瓜籽成分分析和油脂评价

The Components and Oil Appreciation of Wild Papaya Seed

参照国际GB/T 5009.6-2003对野木瓜籽的蛋白质、粗脂肪、水分、灰分进行分析。通过回流加热法用石油醚提取野木瓜籽粗脂肪,并测定其理化性质,通过气相色谱/质谱联用技术分析脂肪酸的组成。结果显示:野木瓜籽中蛋白质含量为21.53%,粗脂肪含量为25.05%,它是丰富的植物蛋白质和脂肪来源,野木瓜籽粗脂肪的酸价较高,需要进行精炼。野木瓜籽粗脂肪中主要包含饱和脂肪酸(棕榈酸12.41%、硬脂酸5.5%、花生酸4.29%)22.20%,不饱和脂肪酸(油酸42.13%、亚油酸30.40%、棕榈油酸0.30%)72.83%。

Based on the general nutrition components of national standard GB / T 5009.6 – 2003,the proportion of protein,crude fat,moisture,ash content of wild papaya were tested in the seeds of Stauntonia chinensis DC.The wild papaya seed crude fat was separated with reflow heating method with petroleum ether extract.After measuring its physical-chemical properties,the fatty acid of wild papaya seed was analyzed by the GC/MS.The results shows that the protein is 21.53%,crude fat 25.05%.It is an excellent source of plant protein and fats.The wild papaya crude fat may need to refine because of high acid value.The crude fat is mainly composed of saturated fatty acids（palmitic acid 12.41%,stearic acid 5.5%,arachidic acid 4.29%） 22.20% and unsaturated fatty acids（oleic acid 42.13%,linleic acid 30.40%,palmitoleic acid 0.3%） 72.83%.