油用与食用向日葵籽形态及主成分差异辨析

Discriminatory analysis on the morphology and major components of kernels of the edible and oil-type sunflowers

本文比较分析了食用和油用葵籽实和籽仁的大小、蛋白质含量、油脂含量、脂肪酸组成以及碳水化合物含量.结果表明:食葵籽实和籽仁均较大,种皮多为灰底白纹;油葵籽实和籽仁均较小,籽实饱满充实,种皮多为黑色;食葵籽仁蛋白含量平均为19%,油葵籽仁蛋白含量平均为15%,食葵籽仁蛋白含量大都高于油葵;食葵籽仁含油量在30.0%~42.4%之间,油葵籽仁含油量在30%~47.3%之间;葵籽油主要含棕榈酸、硬脂酸、油酸和亚油酸;其油酸和亚油酸较高,约占90%,70%食葵籽的亚油酸含量丰富,达到60%以上,58%油葵籽油酸含量较高,达80%以上;食葵籽仁淀粉含量约14%,油葵籽仁淀粉含量13%左右.食葵和油葵籽虽在某些主成分上有差异,但其划分主要是按其种皮形态、籽粒大小以及嗑食方便性.

Edible-and oil-type sunflowers were discriminatorily analyzed in kernel size, protein content, fat content, fatty acid composition and carbohydrate content. Results showed that the edible-type sun- flower seeds and kernels are larger than the oil-type; seed coats of the former was mostly white striped in gray background and those of the latter was black and seeds was fully enriched; average kernel protein content of edible-type sunflower kernel was larger （19%） than that of the edible-type sunflower kernels （15%）; the oil contents of the edible-and oil-type sunflower kernels were in the range of 30. 0%- 42.4% and 30.0%-47.3% respectively; the main fatty acid components of sunflower kernel oil were palmitate, stearate, oleate and linoleate, with a total of oleate and linoleate of about 90%- 70% of the edible-type sunflower seeds had a linoleate content more than 60%, and 58% of the oil-type sunflower seeds had a oleate content more than 80%; the starch contents of edible-and oil-type kernels were 14% and 13% respectively. Although there are some differences in some of the main components of the edible-and oil-type sunflower kernels, sunflowers are categorized into edible-and oil-types mainly based on its seed coat morphology, seed and kernel size and convenience in hand-hulling and eating.