| 寸宇智1，杨卫花2.基于大量取样分析漾濞泡核桃中脂肪及其脂肪酸含量[J].中国油脂,2022,47(11):.[CUN Yuzhi1, YANG Weihua2.Investigation of the contents of fat and fatty acids in Juglans sigillata cv. Yangbidapao based on a large sample size[J].China Oils and Fats,2022,47(11):.] |
| 基于大量取样分析漾濞泡核桃中脂肪及其脂肪酸含量 |
| Investigation of the contents of fat and fatty acids in Juglans sigillata cv. Yangbidapao based on a large sample size |
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| DOI： |
| 中文关键词: 核桃 脂肪 脂肪酸 油酸 α-亚麻酸 样本量 |
| 英文关键词:walnut fat fatty acid oleic acid α-linolenic acid sample size |
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| 中文摘要: |
| 为了评价漾濞泡核桃坚果和其油脂的质量，分别按GB 5009.6—2016和GB 5009.168—2016测定了91份漾濞县漾濞泡核桃中脂肪及其脂肪酸含量，并按GB/T 20398—2006和T/CCOA 2—2019评价核桃坚果和核桃油等级。结果表明：漾濞泡核桃中脂肪含量高且稳定，平均为65.3%，变异系数为3.1%；漾濞泡核桃油中检出了亚油酸、油酸、α-亚麻酸、棕榈酸、硬脂酸5种脂肪酸，平均含量(含量范围)分别为61.4%(38.7%～70.0%)、22.5%(11.1%～49.4%)、7.7%(3.9%～11.4%)、6.4%(4.3%～8.2%)、2.0%(1.5%～3.6%)，不饱和脂肪酸的平均含量达91.6%，必需脂肪酸的平均含量达69.1%，油酸和α-亚麻酸的变异系数达30.1%和20.4%。63.7%样品的脂肪含量达到特级和Ⅰ级核桃坚果标准，91.2%样品的油脂达到特级核桃油标准。根据油酸和α-亚麻酸的含量最大值及变异系数推断，筛选高油酸或高α-亚麻酸漾濞泡核桃良株具有可行性。另外，大量取样有助于揭示云南省核桃品种内或品种间脂肪及其脂肪酸含量变化的真实情况。 |
| 英文摘要: |
| In order to evaluate the grades of Yangbidapao walnut and walnut oil，the fat and fatty acid contents in 91 Yangbidapao walnut samples from Yangbi county were analyzed according to GB 5009.6-2016 and GB 5009.168-2016, respectively, and their grades were determined by GB/T 20398-2006 and T/CCOA 2-2019. The results showed that the mean content of fat in 91 samples was 65.3%, and the coefficient of variation was 3.1%. Five fatty acids (linoleic acid, oleic acid, α-linolenic acid, palmitic acid and stearic acid) were detected in all 91 samples. The mean contents (content ranges) of these five fatty acids were 61.4%(38.7%-70.0%), 22.5%(11.1%-49.4%), 7.7%(3.9%-11.4%), 6.4%(4.3%-8.2%), 2.0%(1.5%-3.6%), respectively. The mean content of unsaturated fatty acids was up to 91.6%, and that of essential fatty acid was up to 69.1%. The coefficients of variation for oleic acid and α-linolenic acid were up to 30.1% and 20.4%, respectively. According to fat content, 63.7% of all samples conformed to the special grade and 1st grade of walnut, and 91.2% of all samples conformed to the special grade of walnut oil according to the contents of fatty acids. The maximum contents and coefficients of variation for oleic acid and α-linolenic acid suggest the possibility of selecting plants with high content of oleic acid or α-linolenic acid in Yangbidapao walnut. Additionally, a large sample size is probably necessary for the thorough investigation of the content differences of fat and fatty acids within or among walnut cultivars in Yunnan province. |
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