小桐子及其油脂的理化特性分析  

Physicochemical properties of Jatropha curcas L. seed and its oil

作　　者：李一哲[1] 李法社[1,2] 包桂蓉[1,2] 王华[2] 杜威[1] 罗苏鹏[1] 

机构地区：[1]昆明理工大学冶金与能源工程学院,昆明650093 [2]昆明理工大学冶金节能减排教育部工程研究中心,昆明650093

出　　处：《中国油脂》2013年第3期87-89,共3页China Oils and Fats

基　　金：云南省自然科学基金项目(KKSY201252021);教育部博士点基金(KKQX201352004)

摘　　要：以产于云南省的小桐子为原料,测定了小桐子种子的含仁率、含水率和含油率,并测定了小桐子油的皂化值、酸值、碘值、脂肪酸组成及氧化稳定性等。结果表明:小桐子种子每粒平均质量为0.537 9 g,仁壳比值为1.685,含仁率为62.74%,种子含水率为6.21%,种子含油率为35.01%,种仁含油率为55.80%,种仁含水率为4.18%;小桐子油的皂化值(KOH)为193.8 mg/g,碘值(I)为95.3 g/100 g,酸值(KOH)为13.15 mg/g,小桐子油脂肪酸组成主要是亚油酸和油酸,两者相对含量高达83.1%;小桐子油氧化稳定性的诱导期为10.33 h。Abstraet：Physicochemical properties of Jatropha curcas L. seed in Yunnan province was investigated. The results showed that the average seed particle mass was 0. 537 9 g, mass ratio of kernel to hull was 1. 685： 1, kernel rate was 62.74%, moisture content of seed was 6.21%, oil content of seed was 35.01%, and contents of oil and moisture in kernel were 55.80%, 4.18%, respectively. The saponification value, iodin value, acid value of the seed oil were 193.8 mgKOH/g, 95.3 gI/100 g, 13. 15 mgKOH/g, respectively. The fatty acids of the seed oil were mainly linoleic acid and oleic acid of which contents could reach 83.1%. The induction period of the seed oil was 10.33 h. Key words ：Jatropha curcas L. seed; Jatropha curcas L. seed oil; physicochemical property; oxidation stability

关 键 词：小桐子 小桐子油 理化特性 氧化稳定性 

分 类 号：S565.9[农业科学—作物学]