气相色谱质谱法分析压榨和浸提核桃油中脂肪酸的组成

Analysis of Fatty Acid Composition in Pressed and Extracted Walnut Oil by Gas Chromatography-Mass Spectrometry

分别采用压榨和浸提工艺对陇南徽县核桃进行油脂提取,并采用气相色谱质谱法对提取的核桃油进行脂肪酸组成及含量分析。结果显示,压榨工艺下核桃油产出率为41.97%,浸提工艺下核桃油的产出率为45.61%,浸提工艺的核桃油产出率高于压榨工艺。压榨和浸提核桃油的主要脂肪酸均为亚油酸、油酸、α-亚麻酸、棕榈酸、硬脂酸,而压榨核桃油中饱和脂肪酸总量、不饱和脂肪酸亚油酸和α-亚麻酸均高于浸出核桃油,这表明提取工艺对核桃油中脂肪酸含量有较大影响。

Walnuts from Huixian county,Longnan were extracted by pressing and extraction,and the fatty acid composition and content of the extracted walnut oil were analyzed by gas chromatography-mass spectrometry.The results showed that the walnut oil output rate was 41.97%under the pressing process,and the walnut oil output rate was 45.61%under the extraction process.The walnut oil output rate of the extraction process was higher than that of the pressing process.The main fatty acids of pressed and extracted walnut oils were linoleic acid,oleic acid,α-linolenic acid,palmitic acid,and stearic acid,while the total amount of saturated fatty acids,unsaturated fatty acids linoleic acid andα-linolenic acid in pressed walnut oil were higher than those in leached walnut oil,indicating that the extraction process had a great influence on the fatty acid content in walnut oil.