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通过山核桃成熟过程中油脂变化规律的研究表明:山核桃果实生长发育过程中,七月下旬至九月中旬为油脂积累期。油脂中脂肪酸成份有软脂酸、硬脂酸、油酸、亚油酸、亚麻酸,其变化动态特征是随着果实的不断成熟,饱和脂肪酸逐渐减少,而不饱和脂肪酸尤其是油酸增长最快。不同时期油脂的特性是在形成初期酸值高,而在成熟时酸值降低,比重、皂化值也有所降低。
Hickory ripening through the process of oil changes in the law showed that: pecan fruit growth and development process, late July to mid September for the accumulation of oil. Fatty acid fatty acids are palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, the dynamic characteristics of the change is as the fruit continues to mature, saturated fatty acids decreased, and unsaturated fatty acids, especially oleic acid increased the most fast. The characteristics of oil in different periods are the high acidity in the initial stage of formation, while the acid value decreases, the specific gravity and the saponification value decrease at maturity.