4种柑橘籽油脂肪酸组成及生物活性成分  

Fatty Acids and Bioactive Components in Four Citrus Seed Oils

作　　者：杨华夏 曹雪丹[2] 林玉丹 叶丽姿 汤莹琪 李佳[1] YANG Huaxia;CAO Xuedan;LIN Yudan;YE Lizi;TANG Yingqi;LI Jia(College of Life Sciences,China Jiliang University,Hangzhou 310018,Zhejiang,China;Zhejiang Citrus Research Institute,Taizhou 318026,Zhejiang,China)

机构地区：[1]中国计量大学生命科学院,浙江杭州310018 [2]浙江省柑橘研究所,浙江台州318026

出　　处：《食品研究与开发》2024年第2期80-86,共7页Food Research and Development

基　　金：浙江省“尖兵”“领雁”研发攻关计划项目(2022C02078);浙江省基础公益研究计划项目(LGF19C200001)。

摘　　要：以瓯柑籽、椪柑籽、香橙籽、胡柚籽为原材料,通过索氏提取法提取油脂,利用气相色谱和高效液相色谱分别对4种油脂样品的脂肪酸以及主要的柠檬苦素类化合物、类黄酮类化合物含量进行测定分析。结果表明,4种柑橘籽油的脂肪酸主要由油酸(19.7%~49.0%)、亚油酸(17.93%~45.93%)、棕榈酸(23.04%~27.73%)以及少量的亚麻酸(1.327%~5.103%)和硬脂酸(3.437%~4.797%)组成。生物活性成分柠檬苦素、诺米林、奥巴叩酮、橙皮苷、柚皮苷含量分别为24.79~753.75、266.57~915.62、61.95~496.08、15.61~17.57、27.84~30.01μg/g。柑橘籽油不仅脂肪酸比例合理,还含有较丰富的黄酮及柠檬苦素类化合物,作为植物油原料具有开发潜力。In this paper,Ougan(Citrus reticulata cv.Suavissima),Ponkan(Citrus reticulata Blanco),Hsiang cheng[Citrus junos(Sieb.)Tanaka],and Huyou(Citrus paradisi Macf.cv.huyou)seeds were used as raw materials to extract oils by Soxhlet extraction.The fatty acids,main limonoids and flavonoids in the four oil samples were determined by gas chromatography and high performance liquid chromatography.The results showed that the fatty acids in the four citrus seed oils were mainly composed of oleic acid(19.7%-49.0%),linoleic acid(17.93%-45.93%),and palmitic acid(23.04%-27.73%),and a small amount of linolenic acid(1.327%-5.103%)and stearic acid(3.437%-4.797%).The contents of biological active components were as follows:limonin(24.79-753.75μg/g),nomilin(266.57-915.62μg/g),opatone(61.95-496.08μg/g),hesperidin(15.61-17.57μg/g),and naringin(27.84-30.01μg/g).Citrus seed oils contain a reasonable proportion of fatty acids,and are also rich in flavonoids and limonoids,with the potential for health care and development as raw materials of vegetable oil.

关 键 词：索氏提取 柑橘籽 脂肪酸 柠檬苦素 类黄酮 

分 类 号：TS209[轻工技术与工程—食品科学]