杏仁脂肪酸组成及在贮藏过程中的变化  

Fatty acid composition of almond and its changes during storage

作　　者：郭嘉林[1] 豆康宁[1] 杨小芝[1] 董彬 GUO Jia-lin;DOU Kang-ning;YANG Xiao-zhi;DONG Bin(Henan Engineering Research Center of Leisure Food,Department of Food and Nutrition,Luohe Medical college,Luohe 462002,Henan,China;Henan Kening Biological Technology Co.,Ltd.,Zhengzhou 450000,Henan,China)

机构地区：[1]漯河医学高等专科学校食品营养系,河南省休闲食品工程技术研究中心,河南漯河462002 [2]河南科凝生物科技有限公司,河南郑州450000

出　　处：《粮食与油脂》2022年第6期85-88,共4页Cereals & Oils

基　　金：漯河医学高等专科学校2020-2021年度创新创业发展能力提升工程科研类项目(2020-LYZKYYB022、2021-LYZKJXM014、2021LYZKJXM016)。

摘　　要：对杏仁脂肪酸组成及在贮藏过程中的变化进行分析研究。结果表明:杏仁油脂含有8种脂肪酸,其中主要是油酸和亚油酸,油酸的含量尤其高,占总脂肪酸70%以上,杏仁油脂脂肪酸主要是单不饱和脂肪酸和多不饱和脂肪酸。杏仁油脂及脂肪酸含量在贮藏过程中逐渐下降,脂肪酸不饱和度越大,下降速率越快。The composition of almond fatty acids and its changes during storage were analyzed.The results showed that almond oil contained eight kinds of fatty acids,which were mainly oleic acid and linoleic acid.The content of oleic acid was particularly high,accounting for more than 70%of the total fatty acids,the fatty acids of almond oil were mainly monounsaturated fatty acids and polyunsaturated fatty acids.The content of almond oil and fatty acid gradually decreased during storage,and the decrease rate was faster with the increase of fatty acid unsaturation.

关 键 词：杏仁 油脂 气相色谱-质谱法(GC-MS) 脂肪酸 

分 类 号：TS201.2[轻工技术与工程—食品科学]