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
彭涛 1史立学 2宋巧 3续艳丽 1白雪 1张菁菁1
作者信息
- 1. 兰州市食品药品检验检测研究院,国家市场监督管理总局重点实验室(食品中农药兽药残留监控),甘肃兰州 730050
- 2. 天水市食品检验检测中心,甘肃天水 741000
- 3. 甘肃医学院,甘肃平凉 744000
- 折叠
摘要
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.
Abstract
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 and α-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.
关键词
核桃油/脂肪酸/气相色谱质谱法Key words
walnut oil/fatty acids/gas chromatography-mass spectrometry引用本文复制引用
基金项目
兰州市科技发展指导性计划项目(2023-ZD-233)
甘肃省市场监督管理局科研项目(SSCJG-SP-A202307)
出版年
2024
NETL
NSTL
万方数据