猕猴桃籽油成分分析及其理化特性的研究  

Study on composition and physicochemical properties of kiwi-fruit seed oil

作　　者：张广栋[1] 罗仓学[1] 杨大庆[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西咸阳712081

出　　处：《粮油食品科技》2005年第3期33-34,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：用气相色谱分析了猕猴桃籽油的脂肪酸组成,并对其理化特性进行了研究,结果表明,猕猴桃籽油主要由不饱和脂肪酸组成,其中油酸11.63%,亚油酸13.47%,亚麻酸67.34%,可见猕猴桃籽油是一种极具开发潜力的营养保健油。The composition and physicochemical properties of Kiwi-fruit seed oil were studied. The results showed that the Kiwi-fruit seed oil is composed mainly of unsaturated fatty acids such as oleic acid 11.63%, the linoleic acid 13.47%, and linolenic acid 67.34%. So it is evident that the Kiwi-fruit seed oil is a nutritive health care oil of great exploit potentialities.

关 键 词：气相色谱 猕猴桃籽油 理化特性 脂肪酸 

分 类 号：TS255.19[轻工技术与工程—农产品加工及贮藏工程]