坚果中脂肪含量及脂肪酸组成分析

Analysis of fat content and fatty acid composition in nut

目的分析16种市售坚果中脂肪含量及脂肪酸组成,比较不同品种坚果间脂肪含量、饱和脂肪酸和不饱和脂肪酸组成的差异。方法采用气相色谱分析法测定坚果中37种脂肪酸的含量,用最小显著性差异法(least-significant difference,LSD)法进行多重比较。结果坚果的平均脂肪含量为(55.6±0.86)g/100 g,变化范围为40.2~71.3 g/100 g,碧根果脂肪含量显著高于其他品种坚果脂肪含量(P<0.05);坚果中的不饱和脂肪酸含量为72.77~95.47 g/100 g脂肪,平均值为(86.68±0.12)g/100 g脂肪,显著高于饱和脂肪酸4.53~22.19 g/100 g脂肪,平均值为(11.31±0.16)g/100 g脂肪(P<0.05),东北榛子中单不饱和脂肪酸总含量最高,为84.34 g/100 g脂肪,而纸皮核桃中的多不饱和脂肪酸总含量最高,为74.17 g/100 g;坚果中不含短链脂肪酸和中链脂肪酸。结论坚果中不饱和脂肪酸含量较多,富含ω-6和ω-3脂肪酸,营养价值较高。

Objective To analyze the fat content and fatty acid composition in 16 kinds of nuts and compare the differences in fat content, saturated fatty acids and unsaturated fatty acids between different varieties of nuts. Methods Thirty-seven kinds of fatty acids in nut were separated and quantified by gas chromatograph instrument, and were multiple compared by the least-significant difference（LSD） method. Results The contents of fat content were 40.2-71.3 g/100 g, the average value was（55.6±0.86） g/100 g. The content of fat content in pecan was significantly higher than the others（P〈0.05）. The contents of unsaturated fatty acid were 72.77-95.47 g/100 g, the average value was（86.68±0.12） g/100 g, which were significantly higher than 4.53-22.19 g/100 g of saturated fatty acid, with the average value of（11.31±0.16） g/100 g in nut（P〈0.05）. The total content of monounsaturated fatty acids in the northeast scorpion was the highest, which was 84.34 g/100 g fat, while the total content of polyunsaturated fatty acids in the paper walnut was the highest（74.17 g/100 g）. There were no short chain fatty acids and medium chain fatty acids in nut. Conclusion Nuts contain more unsaturated fatty acids, and are rich in omega-6 and omega-3 fatty acids, and have higher nutritional value.