| 马路凯.鹰嘴桃仁油的品质及挥发性成分研究[J].中国油脂,2021,46(10):104~109.[MA Lukai.Quality and volatile components of olecranon peach kernel oil[J].China Oils and Fats,2021,46(10):104~109.] |
| 鹰嘴桃仁油的品质及挥发性成分研究 |
| Quality and volatile components of olecranon peach kernel oil |
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| DOI： |
| 中文关键词: 鹰嘴桃仁油 理化性质 脂肪酸组成 脂溶性伴随物 挥发性成分 |
| 英文关键词:olecranon peach kernel oil physicochemical property fatty acid composition lipid soluble concomitant volatile component |
| 基金项目:国家重点研发计划项目（2018YFC1602101）；国家自然科学基金项目（32001622，31771895）；广东省重点研发项目（2019B020212001）；广东省区域联合基金青年基金项目（2019A1515110823）；广州市科技特派员项目（GZKTP 201937)；广东省普通高校青年创新人才项目（KA2001957）；仲恺农业工程学院2020年大学生创新基金（2020A07） |
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| 中文摘要: |
| 采用正己烷浸出法提取鹰嘴桃仁中油脂，对其主要理化性质（酸值、过氧化值、茴香胺值）和脂溶性伴随物（生育酚、甾醇及角鲨烯）含量进行分析，采用气相色谱质谱联用仪对其脂肪酸组成及挥发性成分进行研究。结果表明：以正己烷为提取剂，鹰嘴桃仁油得率为33.82%，酸值（KOH）为0.46 mg/g，过氧化值为1.66 mmol/kg，茴香胺值为0.86，符合我国植物油原油的卫生标准；鹰嘴桃仁油主要脂溶性伴随物为生育酚（174.28 μg/g）、角鲨烯（6.03 μg/g）和β-谷甾醇（2.68 μg/g）；鹰嘴桃仁油富含不饱和脂肪酸（93.56%），主要是油酸（76.56%）和亚油酸（16.89%）；此外，鹰嘴桃仁油中共鉴定出33种挥发性成分，其中醛类是鹰嘴桃仁油风味物质的主要来源，占总挥发性成分的7193%，其中苯甲醛、糠醛、壬醛和异丁醛是主要风味物质。研究结果可为有效实现鹰嘴桃加工副产物的综合利用及鹰嘴桃仁油的进一步研究及高效利用奠定一定的理论基础。 |
| 英文摘要: |
| Olecranon peach kernel oil was extracted by n-hexane. The main physicochemical properties (acid value, peroxide value, anisidine value) and lipid soluble concomitant (tocopherol, sterol, squalene) were analyzed. The fatty acid composition and volatile components of the oil were studied by gas chromatography-mass spectrometry. The results showed that using n-hexane as the agent, the yield of olecranon peach kernel oil was 33.82%, the acid value was 0.46 mgKOH/g, the peroxide value was 1.66 mmol/kg and the anisidine value was 0.86, which were in line with the hygienic standard of crude vegetale oil in China. The main fat-soluble nutrients were tocopherol (174.28 μg/g),squalene (6.03 μg/g) and β-sitosterol (2.68 μg/g). The olecranon peach kernel oil was rich in unsaturated fatty acids (93.56%), mainly oleic acid (76.56%) and linoleic acid (1689%). In addition, a total of 33 volatile components were identified in olecranon peach kernel oil, in which aldehydes were the main source of flavor substances, accounting for 7193% of the total volatile components, and benzaldehyde, furfural, nonanal and isobutyraldehyde were the main flavor substances. The study could lay a theoretical foundation for comprehensive utilization of the by-products of olecranon peach and further research and efficient utilization of olecranon peach kernel oil. |
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