元宝枫果实成熟过程中出油率及脂肪酸成分变化  

Changes of oil yield and fatty acid composition of Acer truncatum Bunge fruit during ripening

作　　者：代彦满[1] 王瑶 牛立新 DAI Yan-Man;WANG Yao;NIU Li-Xin(Food and Landscape Architecture,Sanmenxia Polytechnic,Sanmenxia 472000,China;College of Landscape Architecture and Arts,Northwest A&F University,Yangling 712100,China)

机构地区：[1]三门峡职业技术学院食品园林学院,三门峡472000 [2]西北农林科技大学风景园林艺术学院,杨凌712100

出　　处：《食品安全质量检测学报》2021年第7期2893-2897,共5页Journal of Food Safety and Quality

摘　　要：目的研究元宝枫果实成熟过程中果实出仁率、种仁出油率、种仁中总脂肪酸含量及各脂肪酸含量。方法采用超临界CO2萃取法提取元宝枫油,使用气相色谱-质谱联用分析元宝枫果实成熟过程中油脂含量、脂肪酸变化规律。结果元宝枫果实出仁率、种仁出油率、总脂肪酸含量均在10月底达到最大值,出油率及总脂肪酸含量在11月份时有略微下降。元宝枫果实成熟过程中种仁中共检测出17种脂肪酸,总饱和脂肪酸含量在果实成熟过程中逐渐下降后保持稳定,而总不饱和脂肪酸含量为逐渐上升后保持稳定。结论各脂肪酸变化规律不同,在累积过程中彼此之间表现出一定的相关性。Objective To study the fruit kernel rate, kernel oil rate, total fatty acid content and fatty acid content of Acer truncatum Bunge during fruit ripening. Methods The oil of Acer truncatum Bunge was extracted by supercritical CO2 extraction, and the changes of oil content and fatty acid content during the fruit maturation of Acer truncatum Bunge were analyzed using gas chromatography-mass spectrometry. Results The kernel yield, kernel oil yield and total fatty acid content of Acer truncatum Bunge reached their maximum at the end of October, while the oil yield and total fatty acid content decreased slightly in November. A total of 17 fatty acids were detected in the kernel during fruit maturation of Acer truncatum Bunge. The content of total saturated fatty acids decreased gradually during fruit maturation and then remained stable, while that of total unsaturated fatty acids increased gradually and then remained stable. Conclusion The changes of fatty acids are different, and there is a certain correlation between them in the process of accumulation.

关 键 词：元宝枫 出油率 脂肪酸 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]