不同品种核桃仁的脂肪酸与氨基酸含量分析

摘要

对在山西种植的20个核桃品种核桃仁的脂肪酸和氨基酸组分及含量进行分析研究,结果表明,核桃仁中主要含有棕榈酸、油酸、硬脂酸、亚油酸和α-亚麻酸5种脂肪酸,含量依次为:亚油酸＞油酸＞α-亚麻酸＞棕榈酸＞硬脂酸,其中不饱和脂肪酸达到90％左右；亚油酸(ω-6)／α-亚麻酸(ω-3)基本符合联合国粮农组织提出的人类膳食中(ω-6)/(ω-3)的推荐值(5～10)∶1；不同品种脂肪酸组成无差异、含量有差异.20个品种均含有17种氨基酸,其中包括人体必需氨基酸7种；氨基酸种类相同,总体含量有差异.%The components and content of falty acids and amino acids in 20 varieties of walnut planted in Shanxi province were analyzed. The results show that the walnut kernel mainly consists of 5 kinds of fatty acids, palmitic acid, oleic acid, stearic acid, linoleic acid,α-linolenic acid, whose contents from high to low in an order of linoleic acid, oleic acid, α-linolenic acid, palmitic acid, stearic acid, and in which the unsaturated fatty acids content reaches around 90%; and the linoleic acid( ω-6) /α -linolenic acid(ω- 3) content ratio basically corresponds to the recommended values (5-10): 1 of ( ω-6)/( ω- 3) in human diets which are issued by FAO, United Nations; There is no difference between their components, but some difference to then-content. All of these 20 varieties of walnut contain 17 kinds of amino acids, including 7 kinds of essential amino acids; and these amino acids are of the same kind, but their total content differentiate to each other.