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| 新疆不同品种核桃及其油脂品质对比分析 |
| Comparison of qualities of walnuts and their oils from different varieties in Xinjiang |
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| DOI： |
| 中文关键词: 核桃油 理化性质 粗脂肪含量 脂肪酸 |
| 英文关键词:walnut oil physicochemical property crude fat content fatty acid |
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| 中文摘要: |
| 以新疆4个核桃主产区11个不同品种核桃为原料，去壳后分析核桃仁的水分和粗脂肪含量，并对压榨所得核桃油的酸值、过氧化值和脂肪酸组成进行分析。结果表明：新疆11个不同品种核桃仁的粗脂肪含量为49.09%~68.95%，水分含量为2.12%~3.10%，压榨核桃油的酸值(KOH)和过氧化值分别为0.26~0.51 mg/g、0.12~3.27 mmol/kg，均在国标所要求的质量指标范围内；脂肪酸组成以不饱和脂肪酸为主，其中油酸含量为14.42%~31.46%，亚油酸含量为50.49%~62.78%，亚麻酸含量为9.56%~14.69%。 |
| 英文摘要: |
| With eleven different varieties of walnuts from four main production areas in Xinjiang as raw materials, the contents of water and crude fat in walnut kernels after shelling were analyzed, and the acid value, peroxide value and fatty acid composition of the pressed walnut oils were analyzed. The results showed that the contents of crude fat and water in walnut kernels of eleven different varieties were 4909%-68.95% and 2.12%-3.10%, respectively. The acid value and peroxide value of pressed walnut oils were 0.26-0.51 mgKOH/g and 0.12-3.27 mmol/kg, all of which were within the range of quality indicators required by the national standard. The fatty acid composition in walnut oil was dominated by unsaturated fatty acids, in which the content of oleic acid was 14.42%-31.46%, the content of linoleic acid was 50.49%-62.78%, and the content of linolenic acid was 9.56%-14.69%. |
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