薄皮核桃油脂性质、营养及稳定性研究  

Studies on Properties,Nutrition and Antioxidant Stability of Thin-shell Walnut Oil

作　　者：魏决 胡洁 涂睿 WEI Jue;HU Jie;TU Rui(School of Pharmacy and Bioengineering,Chengdu University,Chengdu610106,China)

机构地区：[1]成都大学药学与生物工程学院,四川成都610106

出　　处：《成都大学学报（自然科学版）》2018年第4期377-379,共3页Journal of Chengdu University（Natural Science Edition）

摘　　要：依据相关标准对薄皮核桃油脂的酸价、磺价、平均分子量及油脂氧化值(POV)进行了测定,利用气相色谱法对其油脂的脂肪酸组成及含量进行了分析.实验结果显示:薄皮核桃油脂的皂化值为184. 3、酸价0. 23 g KOH/mg、碘价157 g/100 g,抗氧化剂BHA对其氧化稳定作用明显,不饱和脂肪酸中,人体必需脂肪酸亚油酸含量高达60. 2%.According to the related national standards,the acid value,iodine value,average molecular weight and peroxide value were measured.Fattyacid composition and content of the oil were analyzed by GC.We conclude that the saponification is184.3,the acid value is0.23g KOH/mg,the iodine value is157g/100g,antioxidant effect of BHA on the oil is significant,and linoleic acidcontent of essential latty acids is up to60.2%.

关 键 词：核桃油 酸价 碘价 过氧化值 脂肪酸组成 

分 类 号：TS225.19[轻工技术与工程—粮食、油脂及植物蛋白工程]