广西不同产地核桃含油率和脂肪酸组分研究

为了解广西核桃种仁含油率和脂肪酸组分含量差异，以巴马、凤山、天峨、南丹、乐业、田林、隆林等7个县份筛选的优树果实样品共计31个为研究对象，测定分析了果实含油率和脂肪酸组分含量。结果表明：种仁含油率为56.9%~65.1%，其中凤山004含油率最高，为65.1%，其次南丹004为64.1%，凤山002含油率最低。测定了广西不同产地核桃种仁的棕榈酸、硬脂酸、亚油酸、亚麻酸和油酸等5种脂肪酸组分，其中棕榈酸含量在4.09%~8.36%，硬脂酸10.57%~45.09%、亚油酸45.88%~77.26%、亚麻酸3.16~10.28%、油酸0.3%~2.44%。以果实含油率及脂肪酸组成来评价不同产地核桃，为核桃产地的地区品牌打造的依据。

Study on Oil Content and Fatty Acid Composition of Walnut in Guangxi

In order to research on the differences in oil content and fatty acid compositon of walnut in Guangxi, a total of 31 samples screened from 7 counties including Bama, Fengshan, Tian''e, Nandan, Leye, Tianlin, and Longlin were studied. Results: the seed oil content was 56.9%~65.1%, of which Fengshan 004 had the highest oil content, 65.1%, followed by Nandan 004, 64.1%, and Fengshan 002 oil content. Five fatty acid components, including palmitic acid, stearic acid, linoleic acid, linoleic acid, linoleic acid and oleic acid, were determined for walnut from different regions in Guangxi, with palmitic acid content ranging from 4.09% to 8.36% and stearic acid 10.57% to 45.09 %, linoleic acid 45.88%~77.26%, linolenic acid 3.16~10.28%, oleic acid 0.3%~2.44%. The oil content and fatty acid composition of fruits are used to evaluate walnuts from different origins, which is the basis for the regional brand creation of walnut.