鹰嘴桃桃仁油的成分测定及其感官评价

Component determination and sensory evaluation of olecranon peach kernel oil

中文关键词:  桃仁油  亚临界丁烷法  不饱和脂肪酸  营养

英文关键词:peach kernel oil  subcritical butane method  unsaturated fatty acid  nutrition

中文摘要:

      目的 探索桃仁油的成分含量并对其感官品质进行评价。方法 采用亚临界丁烷法对桃仁中的油脂进行提取, 并对其脂肪酸组成及其他活性成分进行探究, 最后还对鹰嘴桃桃仁油的感官进行评价。结果 测得桃仁中油脂含量为(30.98%±1.05%), 桃仁油不饱和脂肪酸的含量高达93.71%, 主要是油酸(76.62%±0.09%)和亚油酸(16.99%±1.47%); 桃仁油中的主要脂溶性物质为生育酚、角鲨烯和β-谷甾醇, 含量分别为(176.00±0.36) μg/g、(6.88±0.32) μg/g、(2.74±0.04) μg/g。感官评价结果表明, 鹰嘴桃桃仁油黏稠度好, 质地均匀, 色泽金黄, 具有特殊桃仁香气。结论 鹰嘴桃桃仁油提取率高, 营养物质丰富, 可用于药用或食用, 具有一定的保健功效, 且其感官品质好, 可作为一种潜在的油料资源。

英文摘要:

      Objective To explore the component content of peach kernel oil and evaluate its sensory quality. Methods The subcritical butane method was used to extract the oil from peach kernels, and the fatty acid composition, main nutrients and other active ingredients were explored. Finally, the sensory evaluation of the olecranon peach kernel oil was carried out. Results The fat content in peach kernels was (30.98%±1.05%), and the content of unsaturated fatty acids in peach kernel oil was as high as 93.71%, mainly oleic acid (76.62%±0.09%) and linoleic acid (16.99%±1.47%). The main fat-soluble substances were tocopherol, squalene and β-sitosterol, the content of which was (176.00±0.36) μg/g, (6.88±0.32) μg/g and (2.74±0.04) μg/g, respectively. The sensory evaluation results showed that the oleracea peach kernel oil had good viscosity, uniform texture, golden color and special peach kernel aroma. Conclusion Olecranon peach kernel oil has a high extraction rate and rich nutrients. It can be used for medicinal or edible purposes and has a certain health effect and good sensory quality, which can be used as a potential oil resource.