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
  
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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Author NameAffiliation
BI Shufeng, ZHANG Qiaoyun, YUAN Hongfei,etc  
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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(468%),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(104%)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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