贮藏过程中胡麻油主要脂肪酸含量及组成变化

Contents and changes of main fatty acids in the linseed oil

利用气相色谱法分析胡麻油中主要脂肪酸的组成及含量,并采用加速氧化法对胡麻油在贮藏过程中主要脂肪酸含量和过氧化值的变化进行分析。结果表明:胡麻油的主要脂肪酸有亚麻酸、亚油酸、油酸、棕榈酸和硬脂酸,其中亚麻酸含量为53.6%;随贮藏时间的延长,胡麻油各不饱和脂肪酸含量下降,且下降程度随不饱和度的增大而增大,过氧化值降低,饱和脂肪酸含量基本不变。

The composition and contents of the main fatty acids were analyzed by gas chromatography（GC）in the linseed oil.The changes of the main fatty acids and peroxide value in the linseed oil during the storage were analysed by ccelerated oxidation method.The results showed that five kinds of main fatty acids are included in linseed oil,namely linolenic acid,linoleic acid,oleic acid,palmitic acid and stearic acid,and 53.6% of them was linolenic acid.With the extension of storage time,the contents of every kind of unsaturated fatty acids in linseed oil decreased,showing a linear relevance to the degree of unsaturation.Moreover,the peroxide value was found decreased also,but the saturated fatty acids contents unchanged.