摘要： 以国内外不同品种核桃为试材,采用气相色谱法,测定不同品种核桃仁中脂肪含量及脂肪酸组成成分,结果表明:核桃仁中的脂肪含量在66%左右。核桃仁中共检测出肉豆蔻酸、棕榈酸、棕榈油酸、珠光脂酸、顺-10-十七碳-烯酸、硬脂酸、油酸、亚油酸、α-亚麻酸、花生酸和顺-11-二十碳-烯酸、二十二碳酸12种脂肪酸。脂肪酸碳链长度主要集中在C16~C18之间,以亚油酸含量最高,其次为油酸、α-亚麻酸、棕榈酸、硬脂酸,其他脂肪酸含量较少(<0.15 g/100g)。不同品种核桃仁中均以多不饱和脂肪酸为主,其次为单不饱和脂肪酸,饱和脂肪酸含量较低,各品种间多不饱和脂肪酸含量差异显著。亚油酸含量以青林核桃为最高,为42.19 g/100g;元林核桃最低,为36.12 g/100g。

关键词: 核桃, 品种, 脂肪, 脂肪酸, 气相色谱法

Abstract: The paper aimed that analyzing the fat composition and the differences of fatty acids composition and contentappear in different walnut varieties kernel by the method of gas chromatography(GC).The results showed that the fatcontents were about 66 % in all of the walnut kernel.12 kinds of fatty acids,including Tetradecanoic(C14∶0), Palmitic(C16∶0), Palmitoleic(C16∶1n7), Heptadecanoicn(C17∶0), Cis -10 -Heptadecenoic Heptadecanoicn(C17∶1n7),Stearic(C18∶0),Oleic(C18∶1n9c), Linoleic(C18∶2n6c), α-linolenic(C18∶3n3),Arachidic(C20∶0),Cis -11 -Eiscosenoic(C20∶1),Docosanoic(C22∶0)were detected in the six walnut varieties kernels.The carbon numbers of the fattyacids were mainly between 16 and 18.The fatty acids in walnut kernel mainly included Polyunsaturated fatty acid andMonounsaturatedfatty acid,less saturated fatty acid.The varieties of Qinglin and Yuanlin had the highest and the lowestLinoleic acid contents,reached to 42.19 g/100g and 36.12 g/100g,respectively.

Key words: Walnut, Varieties, Fat, Fattyacids, Gaschromatography

中图分类号: 

• S664.01