稻米油特征参数的测定与脂肪酸组成分析  

Determination of Characteristic Parameters of Rice Bran Oil and Analysis of Fatty Acid Composition

作　　者：张继光 曲良冉 李南[1,2,3] 蒋绍松 吕世懂 ZHANG Jiguang;QU Liangran;LI Nan;JIANG Shaosong;LÜShidong(Kunming Grain and Oil and Feed Product Quality Inspection Center,Kunming 650118;Yunnan Province Grain and Oil Products Quality Supervision and Inspection Station,Kunming 650118;Yunnan Kunming National Grain Quality Testing Station,Kunming 650118)

机构地区：[1]昆明市粮油饲料产品质量检验中心,昆明650118 [2]云南省粮油产品质量监督检验站,昆明650118 [3]云南昆明国家粮食质量监测站,昆明650118

出　　处：《食品工业》2023年第4期313-317,共5页The Food Industry

摘　　要：采用气相色谱、高效液相色谱和化学滴定法等手段,对我国不同产地的7个市售稻米油的特征参数及脂肪酸组成进行了分析测定,并与青刺果油等14种同步测定的植物油的脂肪酸组成进行了全面的比较研究。结果表明:稻米油的折光指数为1.4656~1.4677;相对密度d_(20)^(20)为0.9186~0.9221;碘值为100.1~107.3 g/100 g;皂化值为184.7~188.7 mg/g;谷维素含量在2516.80~21833.32 mg/kg之间;脂肪酸组成以油酸C_(18∶1)(39.38%~42.26%)、亚油酸C_(18∶2)(36.23%~39.86%)、棕榈酸C_(16∶0)(15.22%~17.38%)为主,不饱和脂肪酸含量在79.66%~81.39%之间。与其他14种植物油的脂肪酸相比:棕榈酸C_(16∶0)以稻米油为最高(16.48%),油酸C_(18∶1)含量以橄榄油为最高(77.18%),亚油酸C_(18∶2)以火麻籽油为最高(55.27%),亚麻酸C_(18∶3)以美藤果油为最高(49.02%),不饱和脂肪酸以杏仁油为最高(95.12%),稻米油的油酸与亚油酸比值为1.00∶1~1.16∶1,单不饱和脂肪酸与多不饱和脂肪酸的比值为0.98∶1~1.15∶1,与世卫组织推荐的黄金比例1∶1比较接近。此外,稻米油的碘值、皂化值等多项特征参数与青刺果油较为接近。研究结果表明稻米油具备良好的、平衡的脂肪酸组成比例和较高的营养价值,也为消费者选择适合自身所需的营养价值、保健功能的食用植物油提供了参考依据。By using gas chromatography,high performance liquid chromatography and chemical titration,the characteristic parameters and fatty acid composition of seven rice oil from different producing areas in China were analyzed and determined,and the fatty acid composition of 14 kinds of vegetable oil such as Prinsepia utilis Royle oil was compared in a comprehensive way.The results showed that the refractive index of rice oil was 1.4656-1.4677,the relative density was 0.9186-0.9221,iodine value was 100.1-107.3 g/100 g,the saponification values ranged from 184.7 to 188.7 mg/g,and the content of glutamate ranged from 2516.80 to 21833.32 mg/kg.The fatty acid composition was mainly oleic acid(39.38%-42.26%),linoleic acid(36.23%-39.86%),palmitic acid(15.22%-17.38%),and the unsaturated fatty acid content was 79.66%-81.39%.Compared to the fatty acids of 14 other vegetable oils,palmitic acid was the highest in rice oil(16.48%),oleic acid was the highest in olive oil(77.18%),linoleic acid was the highest in hempseed oil(55.27%),and linolenic acid was the highest in martenseed oil(49.02%).The highest unsaturated fatty acids were found in almond oil(95.12%).The ratio of oleic acid to linoleic acid in rice oil was 1.00∶1 to 1.16∶1,and the ratio of monounsaturated fatty acid to polyunsaturated fatty acid was 0.98∶1 to 1.15∶1,which was close to the golden ratio of 1∶1 recommended by WHO.In addition,the iodine value and saponification value of rice oil were similar to those of Prinsepia utilis Royle oil.The results of this study showed that rice oil had good and balanced fatty acid composition and high nutritional value,and also provided a reference for consumers to choose edible vegetable oil suitable for their own nutritional value and health function.

关 键 词：稻米油 青刺果油 特征参数 脂肪酸组成 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程]