Analysis of Fat and Fatty Acids Composition and Content in Walnut Varieties

doi:10.7668/hbnxb.2009.S1.069

Abstract

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

CLC Number:

S664.01

ZHAODeng-chao, WANGJun-yi, HANChuan-ming, CUIShu-ying, HOULi-qun. Analysis of Fat and Fatty Acids Composition and Content in Walnut Varieties[J]. ACTA AGRICULTURAE BOREALI-SINICA, doi: 10.7668/hbnxb.2009.S1.069.

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