| 朱振宝,刘梦颖,易建华，等.不同产地核桃油理化性质、脂肪酸组成及氧化稳定性比较研究[J].中国油脂,2015,40(3):.[ZHU Zhenbao,LIU Mengying,YI Jianhua，etc.Comparison of physicochemical property, fatty acid composition and oxidative stability of walnut oil from different origins[J].China Oils and Fats,2015,40(3):.] |
| 不同产地核桃油理化性质、脂肪酸组成及氧化稳定性比较研究 |
| Comparison of physicochemical property, fatty acid composition and oxidative stability of walnut oil from different origins |
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| DOI： |
| 中文关键词: 核桃油 理化性质 脂肪酸 氧化稳定性 |
| 英文关键词:walnut oil physicochemical property fatty acid oxidative stability |
| 基金项目: |
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| 摘要点击次数: 1165 |
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| 中文摘要: |
| 测定了不同产地（云南、新疆、陕西、甘肃、山西、河北）核桃仁的理化性质和核桃油的理化性质、脂肪酸组成及含量，并进行了差异分析和变异分析；通过Rancimat法评估了6种核桃油的氧化稳定指数（OSI），利用回归分析研究了核桃油脂肪酸组成及其氧化稳定性之间的相关性。结果表明：6种核桃仁理化性质的差异程度依次为：水分含量>蛋白质含量>脂肪含量；6种核桃油理化性质的差异程度依次为：过氧化值>酸值>皂化值>碘值>相对密度>折光指数；6种核桃油脂肪酸含量差异程度依次为：亚麻酸>油酸>硬脂酸>棕榈酸>亚油酸；脂肪酸组分对核桃油氧化稳定性的影响程度依次为：亚油酸＞硬脂酸＞棕榈酸＞油酸＞亚麻酸。 |
| 英文摘要: |
| Physicochemical property of six kinds of walnut kernels from different origins（Yunnan,Xinjiang,Shaanxi,Gansu,Shanxi and Hebei）and physicochemical property, fatty acid composition and oxidative stability of the six kinds of walnut oils were determined and the variance analysis and mutation analysis were carried out. Meanwhile, the oxidative stability indexes (OSI) of six kinds of walnut oils were assessed by Rancimat method and the correlation between fatty acid composition and oxidative stability index of walnut oil was studied by regression analysis. The results showed that the difference in moisture content of physicochemical property of the six kinds of walnut kernels was the greatest, followed by protein content and fat content; the difference in peroxide value of physicochemical property of the six kinds of walnut oils was the most, followed by acid value, saponification value, iodine value, relative density and refractive index; the difference in linolenic acid of fatty acid content of the six kinds of walnut oils was the most, followed by oleic acid, stearic acid, palmitic acid and linoleic acid; the influence of linoleic acid on the oxidative stability of walnut oil was the largest, followed by stearic acid, palmitic acid, oleic acid and linolenic acid. |
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