粮油食品科技
火麻油的脂肪酸组成及理化指标分析
DOI:
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Analysis on fatty acid components and physical-chemical indexes of hempseed oil
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    对广西地区生产火麻油的特征指标、理化指标和主要食品安全指标进行分析,结果显示,火麻油的折光指数(n40)在1.4698~1.4702之间,相对密度(d2020)在0.9230~0.9261之间,碘值(I)在162.8~168.2g/100g之间,皂化值(KOH)在189.9~197.0mg/g之间。采用气相色谱法能检测出豆蔻酸、棕榈酸、棕榈油酸、十七烷酸、顺-10-十七烯酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸、花生一烯酸和山嵛酸等12种脂肪酸。不饱和脂肪酸总量占比83.6%~90.4%,其中,多不饱和脂肪酸总量占比71.6%~79.1%。不饱和脂肪酸主要为油酸、亚油酸和亚麻酸,分别占比9.6%~14.7%、52.2%~58.2%和15.2%~23.9%。饱和脂肪酸总量占比9.3%~12.0%,主要为棕榈酸和硬脂酸。特征指标分析结果表明,火麻油富含多不饱和脂肪酸,尤其富含亚油酸和亚麻酸,有较高的营养和保健价值。理化和食品安全指标测定结果表明,在火麻油实际生产过程中应加强对水分及挥发物、酸价、苯并(α)芘和铅等指标的监测和质量控制,特别是要防止酸价和苯并(α)芘含量超出食品安全国家标准限量。

    Abstract:

    The characteristic indexes, physical-chemical indexes, and main food safety indexes of hempseed oil which were produced in Guangxi were determined. The results showed that the refractive indexes (n40) were between 1.4698~1.4702, relative densities (d2020)0.9230~0.9261, iodine values 162.8~168.2g/100g, saponification values 189.9~197.0mg/g. 12 kinds of fatty acid compositions, including myristic acid,palmitic acid, palmitoleic acid, heptadecanoic acid, cis-10-Heptadecenoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, cis-11-Eicosenoic acid and behenic acid, could be detected in hempseed oil by gas chromatography. The total amount of unsaturated fatty acids accounted for 83.6%~90.4%, and the proportion of polyunsaturated fatty acids were 71.6%~79.1%. The unsaturated fatty acids were mainly oleic acid, linoleic acid, linolenic acid, accounting for 9.6%~14.7%, 52.2%~58.2% and 15.2%~23.9% respectively. The total saturated fatty acids accounted for 9.3%~12.0%. The main components of the saturated fatty acids were the palmitic acid and stearic acid. The results of characteristic indexes showed that hempseed oils were rich in polyunsaturated fatty acids, and were rich in linoleic acid and linolenic acid simultaneously, which had high nutritional and health value. The results of physical-chemical indexes and food safety indexes showed that the contents of moisture and volatile matter, acid value, benzo(α)pyrene and lead should be monitored and controlled, especially for acid value and benzo(α)pyrene.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

伍先绍,凌 海,胡 蓉.火麻油的脂肪酸组成及理化指标分析[J].粮油食品科技,2017,25(1):24-28.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2017-01-19
  • 出版日期: