Li Yongfu, Yu Yuanshan, Luo Qiqi, He Yangbo, Tian Zhuxi, Zhao Yueliang
Integrated Rural Development Center Guizhou Academy of Agricultural Science Guiyang China.
Institute of Sericulture and Agricultural Products Processing Guangdong Academy of Agricultural Sciences Guagnzhou China.
Food Sci Nutr. 2021 May 4;9(6):2843-2852. doi: 10.1002/fsn3.2222. eCollection 2021 Jun.
seed oil is obtained from the seeds left following pressing of the juice from fruit. The total oil content of seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of -fatty acids was studied by GC. Heat treatment of seed oil showed an increase in the relative percentage of linoleic acid and α-linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α-linolenic acid isomers followed a zero-order reaction. The presence of O enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in seed oil were presented. Overall, seed oil contains high UFA contents. Heating temperature and duration and the presence of O should be considered to reduce the formation of -fatty acids during thermal treatment of seed oil.
籽油是从水果榨汁后剩下的种子中提取的。种子的总含油量约为9.30%。通过气相色谱法（GC）测定了该油的脂肪酸组成。在该油中鉴定出的11种脂肪酸中，7种为不饱和脂肪酸（UFA）（92.6%）；4种为饱和脂肪酸（SFA）（7.17%）。然后，通过GC研究了γ-脂肪酸的形成动力学。对籽油进行热处理后发现，随着温度和时间的升高，亚油酸和α-亚麻酸异构体的相对百分比增加。亚油酸和α-亚麻酸异构体的形成遵循零级反应。氧气的存在促进了这些不饱和脂肪酸的异构化。此外，还给出了籽油中不饱和脂肪酸几何异构化的速率常数和活化能。总体而言，籽油含有较高的不饱和脂肪酸含量。在对籽油进行热处理时，应考虑加热温度、持续时间以及氧气的存在，以减少γ-脂肪酸的形成。
