Murkovic M, Hillebrand A, Winkler J, Leitner E, Pfannhauser W
Graz University of Technology, Department of Bio- and Food Chemistry, Austria.
Z Lebensm Unters Forsch. 1996 Sep;203(3):216-9. doi: 10.1007/BF01192866.
Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in Slovenia, Hungary and the southern parts of Austria. It is dark green and has a high content of free fatty acids. The seed itself can be eaten. Due to its colour and the foam formation, the oil cannot be used for cooking. The content of vitamin E, especially gamma-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The variability in the oil content is very high resulting from a broad genetic diversity. Thus a breeding programme for increasing the oil productivity is very promising. The four dominant fatty acids are palmitic, stearic, oleic and linoleic acids. These four fatty acids make up 98 +/- 0.13% of the total amount of fatty acids, others being found at levels well below 0.5%.
南瓜（西葫芦）籽油是一种常见的色拉油，产自斯洛文尼亚、匈牙利以及奥地利南部地区。它呈深绿色，游离脂肪酸含量高。南瓜籽本身可以食用。由于其颜色和易起泡沫的特性，这种油不能用于烹饪。维生素E的含量，尤其是γ-生育酚的含量非常高。南瓜籽的含油量约为50%。由于广泛的遗传多样性，含油量的变异性非常高。因此，开展提高油产量的育种计划很有前景。四种主要脂肪酸是棕榈酸、硬脂酸、油酸和亚油酸。这四种脂肪酸占脂肪酸总量的98±0.13%，其他脂肪酸的含量远低于0.5%。
