杏仁皮油理化指标和脂肪酸组成分析  

Physical and chemical properties and composition analysis of oil in apricot kernel skin

作　　者：李育峰[1] 张丽荣 刘美荣[1] 张贺[1] LI Yu-feng ZHANG Li-Rong LIU Mei-rong ZHANG He(College of Agriculture and Forestry, Hebei North University, Zhangjiakou 075131 Hebei Academy of Forest Inventory and Planning, Shijiazhuang 050000)

机构地区：[1]河北北方学院,农林科技学院,张家口075000 [2]河北省林业调查规划设计院,石家庄050000

出　　处：《中国食品添加剂》2016年第12期197-199,共3页China Food Additives

摘　　要：为了开发利用杏仁皮资源,对杏仁皮油的主要理化指标进行了测定,并采用气相色谱法分析了杏仁皮油的脂肪酸组成。结果表明:杏仁皮油不饱和脂肪酸含量高达90%,其中油酸含量为34.20%,亚油酸含量为51.77%,杏仁皮油的酸价为10.220mg KOH/g,过氧化值为0.0731g/100g,碘值为130.1 g/100g,是一种优质的植物油。The main physical and chemical indexes of oil in apricot kernel skin were determined. The fatty acid compositions of the oil were analyzed by gas chromatography. The unsaturated fatty acids was more than 90%,among which oleic acid was 34.20%,linoleic acid content was 51.77%. Acid value,peroxide value,and iodine value of the almond skin oil were 10.220 mg KOH/g,0.0731g/100 g,and 130.1g I2/100 g,respectively. The result showed that apricot kernel skin oil is a high quality vegetable oil.

关 键 词：杏仁皮油 理化指标 脂肪酸组成 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS207.3[轻工技术与工程—食品科学与工程]