加利福尼亚种植杏仁的脂肪酸组成。
Fatty acid composition of California grown almonds.
作者信息
Sathe S K, Seeram N P, Kshirsagar H H, Heber D, Lapsley K A
机构信息
Department of Nutrition, Food, & Exercise Sciences, College of Human Sciences, Florida State University, Tallahassee, FL 32306-1493, USA.
出版信息
J Food Sci. 2008 Nov;73(9):C607-14. doi: 10.1111/j.1750-3841.2008.00936.x.
Eight almond (Prunus dulcis L.) cultivars from 12 different California counties, collected during crop years 2004 to 2005 and 2005 to 2006, were extracted with petroleum ether. The extracts were subjected to GC-MS analyses to determine fatty acid composition of soluble lipids. Results indicated palmitic (C16:0), oleic (C18:1), linoleic (C18:2), and alpha-linolenic (C18:3) acid, respectively, accounted for 5.07% to 6.78%, 57.54% to 73.94%, 19.32% to 35.18%, and 0.04% to 0.10%; of the total lipids. Oleic and linoleic acid were inversely correlated (r=-0.99, P= 0.05) and together accounted for 91.16% to 94.29% of the total soluble lipids. Statistically, fatty acid composition was significantly affected by cultivar and county.
在2004至2005年以及2005至2006年作物生长季，从加利福尼亚州12个不同县采集了8个杏仁（Prunus dulcis L.）品种，并用石油醚进行提取。提取物经过气相色谱-质谱联用（GC-MS）分析以确定可溶性脂质的脂肪酸组成。结果表明，棕榈酸（C16:0）、油酸（C18:1）、亚油酸（C18:2）和α-亚麻酸（C18:3）分别占总脂质的5.07%至6.78%、57.54%至73.94%、19.32%至35.18%和0.04%至0.10%。油酸和亚油酸呈负相关（r = -0.99，P = 0.05），二者共同占可溶性脂质总量的91.16%至94.29%。从统计学角度来看，脂肪酸组成受品种和产地的影响显著。
Zotero 插件