| 毕淑峰，张巧云，袁红飞，等.桂花籽油的理化性质、脂肪酸组成及挥发性成分分析[J].中国油脂,2018,43(8):.[BI Shufeng, ZHANG Qiaoyun, YUAN Hongfei,etc.Physicochemical properties, fatty acid composition and volatile components of Osmanthus fragrans seed oil[J].China Oils and Fats,2018,43(8):.] |
| 桂花籽油的理化性质、脂肪酸组成及挥发性成分分析 |
| Physicochemical properties, fatty acid composition and volatile components of Osmanthus fragrans seed oil |
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| DOI： |
| 中文关键词: 桂花籽油 脂肪酸 挥发性成分 气相色谱-质谱联用 |
| 英文关键词:Osmanthus fragrans seed oil fatty acid volatile component GC-MS |
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| 中文摘要: |
| 以成熟的桂花种子为原料，采用超声波辅助法提取桂花籽油，测定桂花籽油的理化性质，并用气相色谱-质谱联用技术（GC-MS）分别测定桂花籽油的脂肪酸组成和挥发性成分。结果表明：桂花籽油的碘值（I）为124.38 g/100 g，过氧化值为1.16 mmol/kg，皂化值（KOH）为190.28 mg/g，酸值（KOH）为1.24 mg/g，相对密度（20?℃）为0.931 3；从桂花籽油中鉴定出12种脂肪酸，占脂肪酸总量的99.39%，主要含有油酸（45.16%）、亚油酸（36.75%）、棕榈酸（11.46%）和硬脂酸（468%），不饱和脂肪酸含量为82.38%，不饱和脂肪酸与饱和脂肪酸的比值为4.84；从桂花籽油中鉴定出10种挥发性成分，占挥发性成分总量的88.85%，以烷烃和醇类为主，含有α-生育酚（104%）和β-谷甾醇（14.30%）两种功能性成分。桂花籽油可以作为功能性植物油开发利用。 |
| 英文摘要: |
| With the mature seed of Osmanthus fragrans as raw material, the seed oil was obtained by ultrasound-assisted extraction. The physicochemical properties of O. fragrans seed oil were determined and the fatty acid composition and volatile components of O. fragrans seed oil were analyzed by GC-MS. The results showed that the iodine value, peroxide value, saponification value, acid value and relative density (20?℃) of O. fragrans seed oil were 124.38 gI/100 g, 1.16 mmol/kg, 190.28 mgKOH/g, 1.24 mgKOH/g and 0.931 3, respectively. Twelve fatty acids were identified form O. fragrans seed oil which occupied 99.39% of total fatty acids and the major fatty acids were oleic acid (45.16%), linoleic acid (36.75%), palmitic acid (11.46%) and stearic acid (4.68%). The content of unsaturated fatty acids was up to 82.38%, and the ratio of unsaturated fatty acids to saturated fatty acids was 4.84. Ten volatile components were identified from O. fragrans seed oil which occupied 88.85% of total volatile components, and alkanes and alcohols were the major components. There were two kinds of functional components α-tocopherol(1.04%) and β-sitosterol(14.30%) in volatile components. Therefore, O. fragrans seed oil could be developed and utilized as functional vegetable oil. |
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