不同核桃品种脂肪酸的气相色谱分析比较_冯春艳 . Fatty Acids composition of Different Walnuts by Gas Chromatography

Abstract

For further research and utilization of walnut oil resources in China, the fatty acid composition of three walnuts (Yunnan, Shaanxi, Beijing) were analyzed and compared by capillary gas chromatography. The results showed that the fatty acid compositions of three walnuts were quite similar, which mainly comprised linoleic acid, linolenic acid, oleic acid, palmitic acid and stearic acid. However, the content of each fatty acid varied in different walnuts and unsaturated fatty acids accounted for 92.11% of the total fatty acids, in which the polyunsaturated fatty acids contributed to 77.41%. The ratios of saturated and monounsaturated, polyunsaturated fatty acids in different walnuts were also variable as well as the ratios of ω-6 and ω-3 polyunsaturated fatty acid and the walnut Shaanxi showed the best ration of (5.77:1) as well as the nutritional value. No marked difference was observed in the fatty acids composition of different walnuts oils except for fatty acids contents.