| 李咏梅,谢 婧.金柚柚籽及其油脂的理化性质分析[J].中国油脂,2015,40(8):.[LI Yongmei,XIE Jing.Physicochemical properties of Citrus grandis var. Jinyu seed and its oil[J].China Oils and Fats,2015,40(8):.] |
| 金柚柚籽及其油脂的理化性质分析 |
| Physicochemical properties of Citrus grandis var. Jinyu seed and its oil |
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| DOI： |
| 中文关键词: 金柚 柚籽油 理化性质 分析 |
| 英文关键词:Citrus grandis var. Jinyu shaddock seed oil physicochemical property analysis |
| 基金项目: |
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| 摘要点击次数: 1199 |
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| 中文摘要: |
| 采用索氏抽提法制备金柚柚籽油，并对金柚柚籽及其油脂进行理化性质分析。结果表明：金柚柚籽质量占全果总质量10.3%，柚籽粗脂肪含量高达34.6%。柚籽油色泽金黄、室温下流动性好、透明度高、有油脂固有气味和滋味，并具有一定柚子气味；相对密度0.963±0.025 5，水分及挥发物含量（0.071±0.009 8）%，折光指数1.454±0.038 1，酸值（KOH）（1.273±0.103 1）mg/g，碘值（I）(133.3±0.066 7) g/100 g，皂化值（KOH）（169.75±0.483 0）mg/g，过氧化值(4.25±0.711 0)mmol/kg；气相色谱法分析结果显示，柚籽油中不饱和脂肪酸含量为67.6%，主要是亚油酸（39.3%）、油酸（24.7%）、亚麻酸（3.6%）；饱和脂肪酸主要为棕榈酸（27.6%）和硬脂酸（3.9%），适合作为食用油开发。 |
| 英文摘要: |
| Citrus grandis var. Jinyu seed oil was prepared by Soxhlet extraction method and the physicochemical properties of Citrus grandis var. Jinyu seed and its oil were analyzed. The results showed that the mass of Citrus grandis var. Jinyu seed accounted for 10.3% of the total fruit mass and its crude fat content reached 34.6%. Citrus grandis var. Jinyu seed oil presented golden color, high transparency, good fluidity at room temperature, natural flavor and taste of shaddock. The relative density, moisture and volatile matter content, refractive index, acid value, saponification value, iodine value and peroxide value of Citrus grandis var. Jinyu seed oil were 0.963±0.025 5, (0.071±0.009 8)%,1.454±0.038 1, （1.273±0.103 1）mgKOH/g,(169.75±0.483 0)mgKOH/g, (133.3±0.066 7)gI/100 g and (4.25±0.711 0)mmol/kg, respectively. The GC analysis result indicated that the content of unsaturated fatty acids in Citrus grandis var. Jinyu seed oil was 67.6%, containing linoleic acid(39.3%), oleic acid(24.7%) and linolenic acid(3.6%). The saturated fatty acids in Citrus grandis var. Jinyu seed oil were mainly palmitic acid(27.6%) and stearic acid(3.9%). Therefore, Citrus grandis var. Jinyu seed oil was suitable for being developed as edible oil. |
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