摘要
采用气相色谱-质谱联用技术对澳洲坚果果仁中的脂肪酸进行分析。结果表明,澳洲坚果果仁有13种脂肪酸,主要有油酸、棕榈油酸、异油酸等不饱和脂肪酸(相对含量69.12%),棕榈酸、硬脂酸、花生酸等饱和脂肪酸(相对含量30.87%),其中油酸相对含量高达49.69%。该结果有助于对澳洲坚果的深入研究,促进资源的充分利用。
The fatty acid in macadamia kernel was analyzed by GC-MS.The results showed that 13 fatty acids were identified in macadamia kernel.The relative content of the unsaturated fatty acids was 69.12 %,including oleic acid,palmitoleic acid and vaccenic acid;and the relative content of the saturated fatty acids was 30.87 %,including palmitic acid,stearic acid and arachidic acid.The relative content of oleic acid was up to 49.69 %.The results contributes to the further research of macadamia nut,and promote the full use of the resources.
出处
《农业研究与应用》
2013年第1期20-22,共3页
Agricultural Research and Application
基金
广西壮族自治区直属公益性基本科研项目(NYRKS201101)
广西科学研究与技术开发计划项目(桂科转1123013-18
桂科攻10100006-2B)
