棕榈油与常见食用油脂肪酸组分的比较分析

文章编号：2095-1191（2016）12-2124-05

Abstract：【Objective】The present study compared fatty acid component of palm oil and common edible oils， in order to provide reference basis for developing palm oil into high-quality edible oil. 【Method】Gas chromatography was applied to detect six kinds of edible oils on market and twenty units of palm oil extracted from fresh oil palm fruit pericarp. The fatty acid components in each oil was compared and correlation among different fatty acid components in extracted palm oil was analyzed. 【Result】Oleic acid content in the six kinds of edible oils were high. Oleic acid content in oleum camelliae was the highest， reaching 74.34%； sunflower oil had the lowest content， accounting for 15.25%. Iinoleic acid content was the highest in sunflower oil（60.92%） and the lowest in oleum camelliae（7.08%）. In palm oil， palmitic acid made up 40.96% of fatty acid； oleic acid accounted for 35.31% of fatty acid. Lurel acid， myristic acid and stearic acid contents were low in edible oils. All unsaturated fatty acids in sesame oil，oleum camelliae， rapeseed oil，peanut oil，sunflower oil were high，reaching over 76.00%. In the analysis on fatty acid in 20 pieces of fresh oil palm fruit pericarp， some kinds of oil palm fruit pericarp obtained high content of oleic acid， reaching 53.48%. The highest linoleic acid propotion in one piece of fresh oil palm fruit pericarp was 16.64%. There was high negative correlation between palmitic acid and oleic acid， with correlation coefficient being -0.58. 【Conclusion】There are obvious difference in fatty acids between palm oil and other edible oils. In palm oil， the contents of palmitic acid and oleic acid are high. There is negative correlation between palmitic acid and oleic acid. Therefore， the researchers can breed palm oil variety with high oleic acid content and low palmitic acid content， making it a resource of edible oil.

Key words： palm oil； edible oil； fatty acid； gas chromatography

推荐访问:棕榈油 组分 脂肪酸 食用油 常见

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