青刺果及其油的理化性质和其油的脂肪酸组成研究

Study on the physicochemical properties of Prinsepia utilis Royle and its oil, and the fatty acid composition of its oil

通过对青刺果及其油脂的理化性质和脂肪酸组成进行了分析。结果表明:青刺果纯仁率、粗蛋白质、粗纤维素及总糖含量分别为73.7%、26.5%、15.3%和5.2%;青刺果油相对密度、折光指数、酸值、含皂量、碘值和过氧化值分别为0.9245、1.4712、0.18 mgKOH/g、0.02%、78.66 g/100g和1.52 mmol/kg;青刺果油中脂肪酸主要为棕榈酸(15.15%)、硬脂酸(6.85%)、油酸(38.82%)、亚油酸(37.15%)、亚麻酸(1.13%)。上述理化指标均可达到国家食用植物油标准,说明青刺果是一种开发价值极高的木本油料作物。

The physicochemical properties of Prinsepia utilis Royle and its oil and fatty acid composition of its oil were studied,The results showed that the pure kernel rate,crude protein,crude cellulose and total sugar content in Prinsepia utilis Royle were 73.7%,26.5%,15.3%and 5.2%respectively.The relative density,refractive index,acid value,saponified matter content,iodine value,peroxide value were 0.9245,1.4712,0.18 mgKOH/g,0.02%,78.66 g/100g and 1.52 mmol/kg,respectively.The main fatty acids in the oil were palmitic acid(15.15%),stearic acid(6.85%),oleic acid(38.82%),linoleic acid(37.15%)and linolenic acid(1.13%).All the physical and chemical indexes above reach the national edible vegetable oil standard.The results indicated that it was a kind of oil crop with high development value.