腰果仁油的理化特性及脂肪酸组成  

Physicochemical properties and fatty acid composition of cashew nut oil

作　　者：檀馨悦 王晴[1] 张晨琛[1] 戴蕴青[1] 梁建芬 

机构地区：[1]植物源功能食品北京市重点实验室,中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第1期196-199,共4页Food Science and Technology

基　　金：北京市大学生科技创新项目(2013bj10);中央高校基本科研业务费专项

摘　　要：对腰果仁的基本成分、腰果仁油的理化特性及脂肪酸组成进行了分析研究。结果表明:腰果仁的基本成分含量为:水分3.3%,灰分2.1%,粗蛋白20.0%,粗脂肪50.1%;正己烷提取的腰果仁油的酸价为1.165 mg KOH/g,碘价为83.03 g/100 g,过氧化值0.205 mmol/kg;腰果仁油的脂肪酸组成:主要成分为不饱和脂肪酸,含量高达82.9%,其中油酸含量最高,为64.0%,其次为亚油酸,含量为18.1%;腰果仁油120℃时的抗氧化诱导期为11.4 h,在此试验条件下,相对于抗氧化剂丁基羟基茴香醚(BHA)、2,6-二叔丁基对甲酚(BHT)和生育酚(VE),特丁基对苯二酚(TBHQ)具有明显延长其抗氧化诱导期的作用。This study evaluated the fundamental components of cashew nut as well as the physicochemical properties and fatty acid composition of cashew nut oil extracted by hexane. The results showed that the contents of water, ashes, crude protein and crude fat were 3.3%, 2.1%, 20.0% and 50.1% respectively. The acid value, iodine value and peroxide value of the extracted oil were 1.165 mg KOH/g, 83.03 g/100 g, 0.205 mmol/kg respectively. Gas chromatographic analysis indicated that cashew nut oil was rich in oleic acid and linoleic acid, which accounted for 82.9% in total. In addition, the oxidation induction time（OIT） of cashew nut oil was 11.42 h at 120 ℃. Antioxidants could prolong OIT, tertiary butylhydroquinone（TBHQ） was much effective than butyl hydroxy anisd（BHA）, butylated hydroxytoluene（BHT） and VE.

关 键 词：腰果仁油 理化特性 脂肪酸组成 氧化稳定性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]