桂花籽油的理化性质、脂肪酸组成及挥发性成分分析  

Physicochemical properties,fatty acid composition and volatile components of Osmanthus fragrans seed oil

作　　者：毕淑峰[1] 张巧云 袁红飞 翟大才[1] 谢军 徐芬芬 BI Shufeng;ZHANG Qiaoyun;YUAN Hongfei;ZHAI Dacai;XIE Jun;XU Fenfen(College of Life and Environment Science,Huangshan University,Huangshan 245041,Anhui,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《中国油脂》2018年第8期148-151,共4页China Oils and Fats

基　　金：国家林木种质资源平台(2016-48);黄山学院科学研究计划项目(2015xkjq004);安徽省大学生创新计划项目(201610375034)

摘　　要：以成熟的桂花种子为原料,采用超声波辅助法提取桂花籽油,测定桂花籽油的理化性质,并用气相色谱-质谱联用技术(GC-MS)分别测定桂花籽油的脂肪酸组成和挥发性成分。结果表明:桂花籽油的碘值(I)为124.38 g/100 g,过氧化值为1.16 mmol/kg,皂化值(KOH)为190.28 mg/g,酸值(KOH)为1.24 mg/g,相对密度(20℃)为0.931 3;从桂花籽油中鉴定出12种脂肪酸,占脂肪酸总量的99.39%,主要含有油酸(45.16%)、亚油酸(36.75%)、棕榈酸(11.46%)和硬脂酸(4.68%),不饱和脂肪酸含量为82.38%,不饱和脂肪酸与饱和脂肪酸的比值为4.84;从桂花籽油中鉴定出10种挥发性成分,占挥发性成分总量的88.85%,以烷烃和醇类为主,含有α-生育酚(1.04%)和β-谷甾醇(14.30%)两种功能性成分。桂花籽油可以作为功能性植物油开发利用。With the mature seed of Osmanthus fragrans as raw material, the seed oil was obtained by ul- trasound- assisted extraction. The physicochemical properties of O. fragrans seed oil were determined and the fatty acid composition and volatile components of O. fragrans seed oil were analyzed by GC - MS. The results showed that the iodine value, peroxide value, saponification value, acid value and rela- tive density （20℃） of O. fragrans seed oil were 124.38 gI/100 g, 1.16 mmol/kg, 190.28 mgKOH/g, 1.24 mgKOH/g and 0. 931 3, respectively. Twelve fatty acids were identified form O. fragrans seed oil which occupied 99.39% of total fatty acids and the major fatty acids were oleic acid （45.16%）, linoleic acid （36.75%）, palmitic acid （11.46%） and stearic acid （4.68%）. The content of unsaturated fatty acids was up to 82.38%, and the ratio of unsaturated fatty acids to saturated fatty acids was 4.84. Ten volatile components were identified from O. fragrans seed oil which occupied 88.85% of total volatile components, and alkanes and alcohols were the major components. There were two kinds of functional components a - tocopherol（ 1.04% ） and 13 - sitosterol（ 14.30% ） in volatile components. Therefore, O. fragrans seed oil could be developed and utilized as functional vegetable oil.

关 键 词：桂花籽油 脂肪酸 挥发性成分 气相色谱-质谱联用 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]