不同产地红花椒籽油脂肪酸组成的比较研究  

Comparative Analysis of Fatty Acids Composition of Seed Oil in Zanthoxylum bungeanum Maxim.from Different Orgins

作　　者：张仁凤[1] 陈光静[1] 屈立武 阚建全[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]铜仁市农业委员会,贵州铜仁554300

出　　处：《中国调味品》2017年第6期1-4,共4页China Condiment

基　　金：国家自然科学基金(30671198);重庆市科委攻关项目(CSTC;2010AC1009)

摘　　要：采用气相色谱-质谱联用(GC-MS)法、以十九烷酸为内标,对6个不同产地红花椒籽油的脂肪酸组成进行了分析。研究结果表明:不同产地的红花椒籽含油量差异较大,样品间脂肪酸组分相同,但相同组分间其含量有一定差异;6个不同产地样品的油含量范围为15.25~23.45g/100g;共鉴定出11种脂肪酸组分,主要成分均为棕榈酸、棕榈油酸、油酸、亚油酸、亚麻酸;不同产地的花椒籽油中油酸、亚油酸、亚麻酸、饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸含量间差异较大,可将红花椒籽的含油量和脂肪酸组分的差异作为鉴别其产地的指标。The fatty acids composition of seed oil in 6 Zanthoxylum bungeanum Maxim. from different origins are compared and investigated by C-C-MS using nonane-decanoic acid as an internal standard. It is found that there are great differences in diversity centre on seed oil yield. The fatty acids composition of seed oil is in common, but the differences in fatty acids content are significant. In 6 samples from different origins, the seed oil content ranges in 15. 25%-23. 45 g/100g. There are 11 fatty acids in samples including 6 saturated fatty acids（SFA）, 3 monounsaturated fatty acids （MLIFA） and 2 polyunsaturated fatty adds （PUFA）. The main compositions are palmitic acid, palmitoleic acid, oleic acid, linoleic acid and linolenic acid. Moreover, there are very significant differences among oleic acid, linoleic acid, linolenic acid, SFA, MUFA and PUFA content. The results indicate that seed oil content and fatty acid constituent content could be an indicator of origin identification of Zanthoxylum bungeanum Maxim.

关 键 词：红花椒籽油 脂肪酸 甲酯化 产地 气相色谱-质谱联用 

分 类 号：TS201.24[轻工技术与工程—食品科学]