| 张树宇1，武波晓1，聂艳丽2，王洋3，阚欢1，刘云1.云南产澳洲坚果油风味特征
及不皂化物成分研究[J].中国油脂,2026,51(8):.[ZHANG Shuyu1, WU Boxiao1, NIE Yanli2, WANG Yang3, KAN Huan1, LIU Yun1.Analysis of flavor characteristics and unsaponifiable matter components in macadamia oil from Yunnan[J].China Oils and Fats,2026,51(8):.] |
| 云南产澳洲坚果油风味特征
及不皂化物成分研究 |
| Analysis of flavor characteristics and unsaponifiable matter components in macadamia oil from Yunnan |
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投稿时间：2025-06-19 修订日期：2026-01-13 录用日期：2025-07-07
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250291 |
| 中文关键词: 澳洲坚果油 电子鼻 风味特征 不皂化物 |
| 英文关键词:macadamia oil electronic nose flavor characteristics unsaponifiable matter |
| 基金项目:云南省科技厅创新引导与科技型企业培育计划项目（202304BI090032-56） |
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| Author Name | Affiliation | | ZHANG Shuyu1, WU Boxiao1, NIE Yanli2, WANG Yang3, KAN Huan1, LIU Yun1 | 1.College of Biological Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
2.Yunnan Forestry and Grassland Technology Extension Station, Kunming 650201, China
3.Yunnan Academy of Forestry and Grassland, Kunming 650225, China |
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| 中文摘要: |
| 旨在为云南不同品种澳洲坚果油质量评价及不皂化物的应用提供参考依据，以云南产4个品种（南亚1号、南亚2号、Own Choice以及临坚47号）澳洲坚果为原料进行低温压榨制备澳洲坚果油，对澳洲坚果的表观性状及其油脂的基本指标、脂肪酸组成、风味特征和不皂化物成分进行分析。结果表明：南亚1号和南亚2号的横径较大，且南亚1号果实质量和果仁质量均最高；4种澳洲坚果含油率为55.7%~60.3%，折光指数无显著性差异，南亚1号和南亚2号油脂的共轭二烯值和共轭三烯值较高；4种澳洲坚果油均富含单不饱和脂肪酸；4种澳洲坚果油风味相近，以硫化物、芳香成分和含氮挥发性有机物为主，主成分分析表明南亚1号和南亚2号相似度最高；4种澳洲坚果油不皂化物成分相似，其主要成分为γ-谷甾醇（48.90%~51.53%）、角鲨烯（29.38%~33.94%）和岩藻甾醇（7.93%~9.43%），主成分分析和正交偏最小二乘判别分析均表明南亚2号、Own Choice的不皂化物成分较为相似，通过变量投影重要性值筛选出7种标志物。综上，不同品种澳洲坚果油风味相似，不皂化物功能性成分含量均较高。 |
| 英文摘要: |
| In order to provide a reference for evaluating the quality of macadamia oil from different varieties in Yunnan and the application of unsaponifiable matter, four Macadamia spp. varieties (South Asia No.1, South Asia No.2, Own Choice, and Linjian No. 47) from Yunnan were used as raw materials, and macadamia oil was prepared through cold pressing. The phenotypic trait of the Macadamia spp. , and the basic indicators, fatty acid composition, flavor characteristics, and unsaponifiable matter of macadamia oil were analyzed. The results showed that South Asia No.1 and South Asia No.2 exhibited larger transverse diameter, and South Asia No. 1 had the highest fruit weight and kernel weight. Oil contents of the four varieties ranged from 55.7% to 60.3% with no significant differences in refractive index among them. Oils from South Asia No.1 and South Asia No.2 demonstrated higher conjugated diene values and conjugated triene values. All four macadamia oils were rich in monounsaturated fatty acids. The flavors of the four oils were similar, dominated by sulfur compounds, aromatic compounds, and nitrogen-containing volatile organic compounds, and principal component analysis (PCA) revealed that South Asia No. 1 and South Asia No. 2 exhibited the highest similarity. The unsaponifiable matter of the four macadamia oils were similar, with the main constituents being γ-sitosterol (48.90%-51.53%), squalene (29.38%-33.94%), and fucosterol(7.93%-9.43%). PCA and orthogonal partial least squares discrimination analysis (OPLS-DA) both indicated that the unsaponifiable matter of South Asia No. 2 and Own Choice were relatively similar, and seven markers were selected based on variable importance in projection values. In summary, macadamia oil from different varieties exhibits similar flavors and contains relatively high levels of functional unsaponifiable matter. |
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