| 肖良俊,张 雨,吴 涛,等.云南紫仁核桃脂肪酸含量及营养评价[J].中国油脂,2014,39(9):.[XIAO Liangjun,ZHANG Yu,WU Tao，etc.Fatty acid content and nutritional evaluation of Yunnan purple kernel walnut[J].China Oils and Fats,2014,39(9):.] |
| 云南紫仁核桃脂肪酸含量及营养评价 |
| Fatty acid content and nutritional evaluation of Yunnan purple kernel walnut |
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| DOI： |
| 中文关键词: 紫仁核桃 脂肪酸含量 营养评价 |
| 英文关键词:purple kernel walnut fatty acid content nutritional evaluation |
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| 中文摘要: |
| 以云南泡核桃作对照，测定分析了28份云南紫仁核桃样品的脂肪酸组成成分，其脂肪酸组成及含量为棕榈酸3.70%～7.68%、棕榈油酸0.02%～0.48%、硬脂酸0～2.80%、油酸15.80%～43.16%、亚油酸44.67%～67.80%、亚麻酸4.10%～10.40%、花生酸0～0.29%、花生油酸0～0.22%。各脂肪酸含量的变异分析、相关性分析和主成分分析结果表明，花生酸变异最大，棕榈酸和亚油酸变异较小；脂肪酸各组成成分中油酸与亚油酸、亚麻酸有较大的负相关；前3个主成分累计贡献率达到75.028%，基本概况了全部8个脂肪酸组成成分的主要信息；对各紫仁核桃脂肪酸含量及营养特性进行了模糊综合评判，其中27份紫仁核桃的脂肪酸相对含量及营养价值均大于对照泡核桃。 |
| 英文摘要: |
| Comparing with Yunnan sigillate walnut, the fatty acid compositions of twenty-eight purple kernel walnuts samples were analysed. The results showed that the contents of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and arachidonic acid were 3.70%-7.68%, 0.02%-0.48%, 0-2.80%, 15.80%-43.16%, 44.67%-67.80%, 4.10%-10.40%, 0-0.29% and 0-0.22%,respectively.The analysis results of variation,correlation and principal component of the fatty acid content showed that the greatest variation was arachidic acid, and the less variations were palmitic acid and linoleic acid; oleic acid had great negative correlation with linoleic acid and linolenic acid; the accumulative contribution of the first three principal components reached 75.028%,which almost included the main information of all the eight fatty acids contents; the fuzzy comprehensive evaluation on fatty acid contents and nutritional characteristics of purple kernel walnut was carried out, and the fatty acid contents and nutritional values of twenty-seven purple kernel walnuts samples were higher than those of sigillate walnut. |
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