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采用气相色谱-质谱联用技术对澳洲坚果果仁中的脂肪酸进行分析。结果表明,澳洲坚果果仁有13种脂肪酸,主要有油酸、棕榈油酸、异油酸等不饱和脂肪酸(相对含量69.12%),棕榈酸、硬脂酸、花生酸等饱和脂肪酸(相对含量30.87%),其中油酸相对含量高达49.69%。该结果有助于对澳洲坚果的深入研究,促进资源的充分利用。
The fatty acids in macadamia nuts were analyzed by gas chromatography-mass spectrometry. The results showed that there were 13 kinds of fatty acids in macadamia nuts, mainly including unsaturated fatty acid (relative content 69.12%) such as oleic acid, palmitoleic acid and isoleic acid, saturated fatty acids such as palmitic acid, stearic acid and arachidic acid 30.87%), of which the relative content of oleic acid is as high as 49.69%. The results contribute to in-depth study of macadamia and promote the full use of resources.