摘要
基于《核桃油》(GB/T22327—2019)、《油茶籽油》(GB/T11765—2018)及其他相关质量标准,对核桃油和油茶籽油的特征指标、脂肪酸组成、营养成分等质量指标进行对比分析。分析得出,油茶籽油具有低碘值、高烟点、强抗氧化能力、稳定性好等特性,两种油脂的其他特征指标和质量指标没有明显差异;核桃油中主要不饱和脂肪为亚油酸,含量在50%以上,油茶籽油中主要不饱和脂肪酸为油酸,含量在68%以上,两者不饱和脂肪酸含量均在90%以上;因核桃油和油茶籽油的原料产地、榨油工艺及精炼程度不同,各地对其营养成分制定的标准要求存在一定差异。
Based on GB/T 22327—2019,GB/T 11765—2018 and other relevant quality standards,the characteristics,fatty acid composition and nutritional composition of walnut oil and camellia seed oil are compared and analyzed.The results show that camellia oil has the characteristics of low iodine value,high smoke point,strong antioxidant capacity and good stability,and there is no significant difference in other characteristics and quality indexes of the two oils.The main unsaturated fat in walnut oil is linoleic acid,the content of which is more than 50%,the main unsaturated fatty acid in camellia oil is oleic acid,the content of which is more than 68%,and the unsaturated fatty acid content of both is more than 90%.Because walnut oil and camellia seed oil are different in raw material origin,oil extraction process and refining degree,there are some differences in the standard requirements for their nutritional components.
作者
侯敏
杨建华
冯永兴
HOU Min;YANG Jianhua;FENG Yongxing(Yangbi Research Institute of Juglans,Yunnan Academy of Forestry and Grassland,Yangbi 672500,China)
出处
《食品安全导刊》
2025年第6期43-47,59,共6页
China Food Safety Magazine
基金
大理州重点研发科技支持专项计划项目“核桃调和油及功能营养评价研究”(D2022NB0211)
大理州创新引导与科技型企业培育计划项目“核桃营养价值、养生作用科普课堂”(20242904D040008)。
关键词
质量标准
核桃油
油茶籽油
脂肪酸组成
营养成分
quality standard
walnut oil
camellia seed oil
fatty acid composition
nutritional components
作者简介
侯敏(1992-),女,云南宣威人,硕士,助理研究员。研究方向:林产品加工及检测;通信作者:杨建华(1980-),男,白族,云南大理人,硕士,副研究员。研究方向:经济林良种选育及栽培技术。E-mail:414078502@qq.com。
