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为更好利用国内外核桃资源,采用毛细管气相色谱法,对贮藏前后国内外七种核桃油中的棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸五种主要脂肪酸的含量进行了分析,并且测定了七种核桃油脂的酸价及过氧化值。结果表明,核桃中不饱和脂肪酸的含量在90%左右,部分核桃品种各脂肪酸含量差异显著(p<0.05)。贮藏后,各脂肪酸含量发生变化。不同品种核桃脂肪酸变化不同:酸价先缓慢增加,之后增加较快;过氧化值先增大后减小,不同品种核桃酸价及过氧化值变化有差异,但趋势相同。核桃油脂酸价及过氧化值与不饱和脂肪酸有一定相关性。
In order to make better use of walnut resources at home and abroad, the contents of palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid in seven kinds of walnut oil at home and abroad before and after storage were analyzed by capillary gas chromatography Analysis and determination of the seven kinds of walnut oil acid value and peroxide value. The results showed that the content of unsaturated fatty acids in walnut was about 90%, and the contents of fatty acids in some walnut varieties were significantly different (p <0.05). After storage, the fatty acid content changes. Different varieties of walnut fatty acid changes: the first slowly increase the acid value, then increase faster; peroxide value first increases and then decreases, different varieties of walnut acid value and peroxide value changes are the same, but the same trend. Walnut oil acid value and peroxide value and unsaturated fatty acids have some relevance.