10个不同品种的薄壳山核桃脂肪含量及脂肪酸组成分析

以10个不同品种薄壳山核桃Carya illinoensis为试材，采用气相色谱法，测定不同品种的薄壳山核桃的脂肪相对含量及脂肪酸组成成分。测定结果表明:核桃仁中的脂肪相对含量为69.11%～78.19%，出仁率为36.79%～59.47%,脂肪中不饱和脂肪酸＞90.00%，其中以油酸最高，其次是亚油酸、棕榈酸、硬脂酸、亚麻酸、花生酸，且油酸和亚油酸存在极显著负相关关系（P＜0.01），不同品种的薄壳山核桃油脂肪酸组成相同，但脂肪酸相对含量有显著差异（P＜0.05），其单不饱和脂肪酸（油酸）相对含量为73.01%～58.76%；多不饱和脂肪酸以亚油酸为主，相对含量为32.20%～19.69%，且出油率与出仁率呈极显著的正相关关系（P＜0.01），同出籽率和果皮厚度没有明显的关系。图3 表3 参12

Fat content and fatty acid composition of ten Carya illinoensis cultivars

This work analyzed the fat composition and the fatty acid composition of ten Carya illinoensis （pecan）cultivars by using gas chromatography and a correlation analysis. Results showed that fat content between 69.11%-78.19% for all pecan kernels，including palmitic（C16:0），stearic（C18:0），oleic（C18:1），linoleic（C18:2），linolenic（C18:3），arachidic（C20:0）. And kernel content of the seed ranged from 36.79%-59.49%. Fatty acid content was greater than 90.00% with oleic and linoleic percentages having a significant negative correlation（r = －0.994 2，P＜0.01）. For pecan oils，the correlation analysis showed significant differences（P＜0.05）in the fatty acid contents. The mono unsaturated fatty acid（MUFA） content of the fat was 73.01%－58.76%；the polyunsaturated fatty acid（PUFA） content was 32.20%-19.69%. Also，oil yield and shelling percentage had a significant positive correlation（r= 0.674 0，P＜0.01）；whereas，rate of seed and peel thickness was not significant.［Ch，3 fig. 3 tab. 12 ref.］