奇亚籽含油量及其脂肪酸组成分析

Analysis of Composition of Chiya Seed Oil Content and Fatty Acid Letizia

分析不同产地的奇亚籽油脂脂肪酸组成。采用索氏提取法提取奇亚籽中油脂,并对其甲脂化处理后用气相色谱法进行分析。结果表明,不同产地奇亚籽含油率相差较大,总体保持在25.5%～29.4%之间。样品间脂肪酸组分相同,共分离鉴定出17种脂肪酸,其中主要成分为不饱和脂肪酸,单不饱和脂肪酸油酸6.9%～7.8%,多不饱和脂肪酸亚油酸18.1%～19.7%,亚麻酸60.1%～62.9%。奇亚籽作为一种新食品原料,其油脂中亚麻酸的含量研究为奇亚籽的开发利用提供参考依据。

The fatty acid composition of chia seeds from different habitats was analyzed.The oil in chia seeds was extracted by soxhlet extraction method,and the gas chromatographic method was used to analyze it.The results showed that the oil content of Chia seeds from different areas varied greatly,the total remained between 25.5%and 29.4%.The fatty acid components of the sample were the same,and 17 fatty acids were identified.The main components were unsaturated fatty acids.Oleic acid in monounsaturated fatty acids was 6.9%~7.8%,with 18.1%~19.7%of sub-oleic acid in the polyunsaturated fatty acids and 60.1%~61.9%of linolenic acid.As a new food raw material,the content of linolenic acid in the oil of chia seed was a reference for the development and utilization of subseed.