The present study was to determine and analysis the major components of kenaf seeds and qualities and trace components of kenaf seeds oils from different cultivars.The oils were extracted from ground kenaf seed by solvent extraction method.The results showed that the crude oil contents of the four cultivars were ranging from 18.52％ to 21.19％,and the average content was 19.83％;the protein contents were ranging from 25.37％ to 29.57％,and the average content was 26.63％.Smaller differences were founded in the refractive index,relative density,saponification value and iodine value of kenaf seed oils from four different varieties;the acid values of kenaf seed oils were ranging from 1.09 mg/g to 16.72 mg/g,while the peroxide values were from 0.95 mmol/kg to 2.01 mmol/kg;the main compositions of fatty acids were linoleic acid (42.84％ ～ 50.79％),oleic acid (27.58％ ～32.38％),palmitic acid (17.04％～24.25％),stearic acid (1.93 ～2.61％) and linolenic acid (0.46％～0.61％).The vitamin E amounts of the kenaf seed oils were ranging from 85.81 mg/100g to 99.10 mg/100 g,and the average content was 93.30 mg/100 g;the main forms of vitamin E were α-tocopherols (18.41 ～ 26.69 mg/100 g) and y-tocopherols (25.20～28.84 mg/100 g),which were accounted from 50.82％ to 56.03％ of the total vitamin E.The sterol contents of the four kenaf seed oils were ranging from 199.15 mg/100 g to 298.35 mg/100 g,and the average content was 242.42 mg/100 g;the compositions of sterols of kenaf seed oils from different varieties had significant difference,and β-sitosterol was indicated as the main component,which was accounted from 76.36％ to 82.69％.The conspicuous differences were founded in β-carotene,phospholipid,and total phenol content of kenaf seed oils from different varieties,which were in the ranges of 0～9.66 mg/kg,1.68～4.53 mg/g and 5.78～23.22 mg/100 g,respectively.The above results implied that kenaf seed oil had the feasibility to be used as one kind of nutritious edible oil.The present study will provide theoretical basis for the cultivar breeding of kenaf and the development and utilization of kenaf seed oil.%以4个不同品种的红麻籽为原料,采用溶剂浸出法提取红麻籽油,对红麻籽的主要组分和红麻籽油的品质及微量成分进行测定分析,以期为红麻的品种选育及红麻籽油的开发利用提供理论依据.结果表明:红麻籽的粗脂肪含量为18.52％～21.19％,平均含量为19.83％;粗蛋白含量为25.37％～29.57％,平均含量为26.63％;4种红麻籽油在折光指数、相对密度、皂化值和碘值等方面存在较小的差异;红麻籽油的酸值为1.09～16.72 mg/g,过氧化值为0.95～2.01 mmol/kg;4个品种红麻籽油的脂肪酸组成均以不饱和脂肪酸为主,主要为亚油酸(42.84％～50.79％)、油酸(27.58％～32.38％)、棕榈酸(17.04％～24.25％)、硬脂酸(1.93％～2.61％)、亚麻酸(0.46％～0.61％);红麻籽油中维生素E含量85.81～99.10 mg/100 g,平均含量为93.30 mg/100 g,主要以α-生育酚(18.41～26.69 mg/100 g)和γ-生育酚(25.20～28.84 mg/100 g)为主,两组分共占维生素E总量的50.82％～56.03％;不同品种来源的红麻籽油,其甾醇构成存在较大差异,甾醇含量为199.15～298.35 mg/100 g,平均含量为242.42 mg/100 g,均以β-谷甾醇为主,占甾醇总量的76.36％～82.69％;不同品种来源的红麻籽油在β-胡萝卜素、磷脂和总酚含量上有较大差异,磷脂含量为1.68～4.53 mg/g;总酚含量为5.78～23.22 mg/100 g;β-胡萝卜素含量为0～9.66 mg/kg.红麻籽油具有作为营养丰富的可食用油的可行性.
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