八种葡萄籽油中主要脂肪酸的检测与分析  

Detection and analysis of major fatty acids in the seed oil of eight different grapes

作　　者：张云涛[1,2] 俞守能[1] 孔维府[1] 郑战伟[2] 

机构地区：[1]中国农业大学(烟台)食品与葡萄酒学院,山东烟台264670 [2]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第4期86-88,共3页Science and Technology of Food Industry

基　　金：烟台市科技攻关计划项目(2008106)

摘　　要：为了定性探究不同用途的葡萄籽主要脂肪酸含量的差异,为葡萄籽提油时的品种选择提供理论依据。以三种不同用途的八种葡萄籽为原料,采用超临界CO2流体萃取设备及气相色谱法,检测其主要脂肪酸百分含量。结果表明:鲜食品种中,凤凰和京玉的硬脂酸含量均高于巨峰。白色酿造中,霞多丽油酸含量高于小芒森。红色酿造中,三个品种的硬脂酸、亚麻酸含量有明显不同。不同用途的葡萄籽,均有一些脂肪酸百分含量存在差异。这显示出,对葡萄籽进行提油时,品种差异会造成葡萄籽油成分的明显差异。In order to explore the differences of major fatty acids content in grape seeds of different uses,and to offer a theoretical basis for determining which specie is valuable to be extracted.This study took eight kinds of grape seeds which in three different used as materials.Supercritical CO2 fluid extraction equipment and weather chromatography was employed to identify the fatty acids content.The results indicated that,both Phoenix and Beijing jade had a higher content of stearic acid than Giant peak.Chardonnay had a higher content of oleic acid than Petit Mangseng.In red grapes,they had different content in stearic acid and linolenic acid.To various uses of grapes,the content of some fatty acids were various.This showed that varietal difference would cause a great difference in oil.

关 键 词：葡萄籽油 脂肪酸差异 超临界CO2流体萃取 气相色谱法 

分 类 号：TS207.3[轻工技术与工程—食品科学]