红花籽油中脂肪酸组成评价与分析

doi:10.7506/spkx1002-6630-20200218-183

食品科学 ›› 2021, Vol. 42 ›› Issue (6): 244-249.doi: 10.7506/spkx1002-6630-20200218-183

红花籽油中脂肪酸组成评价与分析

梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良

（河南省农业科学院芝麻研究中心，河南郑州 450002）

出版日期:2021-03-25 发布日期:2021-03-29
基金资助:
国家现代农业产业技术体系建设专项（CARS-21）；国家农业科研杰出人才及其创新团队项目（农财发(2016)45号）；河南省药用植物遗传改良创新型科技团队项目；河南省科技攻关计划项目（182102310062）；河南省重大科技专项（181100110300）；河南省农业科学院创新创意项目（2020CX03）

Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil

LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang

(Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)

Online:2021-03-25 Published:2021-03-29

摘要/Abstract

摘要： 建立有效的红花籽品质评价方法，筛选发掘红花籽优异资源，为优质红花品种选育及品质改良提供理论基础。以82 份不同产地的红花籽为实验材料，测定红花籽油中的脂肪酸和9 种组分含量，采用隶属函数转化和主成分分析（principal component analysis，PCA）方法，综合评价红花籽油的主要营养品质特征。82 份红花籽油脂肪酸和9 种组分含量各有差异，变异系数在0.98%～111.99%之间；脂肪酸平均含量为22.16～27.23 mg/100 g，亚油酸平均质量分数为78.54%～82.45%。相关性分析发现，脂肪酸与亚油酸（C18:2）和棕榈酸（C16:0）呈显著正相关，与油酸（C18:1n12、C18:1n9）分别呈极显著和显著负相关。PCA将9 个营养组分指标简化为3 个PC因子，PC1包括亚油酸（C18:2）、油酸（C18:1n9）、硬脂酸（C18:0）和二十四烷酸（C24:0）；PC2包括棕榈酸（C16:0）和亚麻酸（C18:3）；PC3包括油酸（C18:1n12）、二十碳烷酸（C20:0）和二十碳一烯酸（C20:1）。3 个PC贡献率分别为42.721%、30.426%和16.435%，累计贡献率为89.852%。根据各因子隶属函数值和权重，分析红花籽油主要营养品质综合评价排名，筛选出综合品质评价得分靠前的10 份种质：09新疆红花、24云南红花、05四川红花、41辽宁红花、66封丘红花、55卫辉红花、32河北红花、71亳州红花、22延津红花、78江苏红花。

关键词: 红花籽油；脂肪酸；气相色谱法；主成分分析；综合评价

Abstract: To establish an effective evaluation method for safflower seed quality and, more broadly, provide a theoretical basis for the breeding and quality improvement of safflower. The total fatty acid contents and the relative contents of nine fatty acids in safflower oils extracted from 82 safflower seed samples from different habitats were analyzed using gas chromatography. Membership function transformation and principal component analysis (PCA) were applied to comprehensively evaluated the main nutritional quality characteristics of safflower oil. The total fatty acid contents and the relative contents of nine fatty acids were different in the 82 safflower oil samples, with coefficients of variation of 0.98%–111.99%. The average contents of total fatty acid were 22.16–27.23 mg/100 g, and the average contents of linoleic acid ranged between 78.54% and 82.45%. The correlation analysis showed that the total fatty acids were positively correlated with linoleic acid (C18:2) and palmitic acid (C16:0), and negatively correlated with oleic acid (C18:1n12 and C18:1n9). By PCA, we classified the nine fatty acids into three PCA factors. PC1, including linoleic acid (C18:2), oleic acid (C18:1n9), stearic acid (C18:0) and tetracycline acid (C24:0); PC2, including palmitic acid (C16:0) and linolenic acid (C18:3); and PC3, including oleic acid (C18:1n12), eicosanoic acid (C20:0) and eicosaenoic acid (C20:1). The three principal components explained 42.721%, 30.426% and 16.435% of the total variation, respectively, and 89.852% together. According to the membership function value and weight of each factor, we conducted comprehensive evaluation and ranking of safflower oils by the main nutritional quality indicators. The top ten safflower germplasms with the highest comprehensive quality evaluation scores were sample 09 from Xinjiang, sample 24 from Yunnan, sample 05 from Sichuan, sample 41 from Liaoning, sample 66 from Fengqiu, sample 55 from Weihui, sample 32 from Hebei, sample 71 from Bozhou safflower, sample 22 from Yanjin, and sample 78 from Jiangsu.

Key words: safflower oil; fatty acids; gas chromatography; principal component analysis; comprehensive evaluation

中图分类号:

TS225.1

梁慧珍，许兰杰，余永亮，谭政委，杨红旗，董薇，李磊，李春明，刘新梅，张收良. 红花籽油中脂肪酸组成评价与分析[J]. 食品科学, 2021, 42(6): 244-249.

LIANG Huizhen, XU Lanjie, YU Yongliang, TAN Zhengwei, YANG Hongqi, DONG Wei, LI Lei, LI Chunming, LIU Xinmei, ZHANG Shouliang. Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil[J]. FOOD SCIENCE, 2021, 42(6): 244-249.

[1]	孙国昊刘玉兰连四超马宇翔王小磊. 双低油菜籽和传统油菜籽对浓香菜籽油风味及综合品质的影响[J]. 食品科学, 0, (): 0-0.
[2]	李欢康杨佳玮刘文玉魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. , 0, (): 0-0.
[3]	贾文聪方恩华吴易峰徐敦明王晓琴. 油茶籽油甾醇存在形态及其在精炼和贮藏过程中动态变化分析[J]. 食品科学, 0, (): 0-0.
[4]	孟祥茹胡乐乾. 食用油中多环芳烃检测的前处理方法研究进展[J]. 食品科学, 0, (): 0-0.
[5]	于殿宇. Pd/MWCNTs催化转移氢化大豆油工艺优化及动力学分析[J]. , 0, (): 0-0.
[6]	杨雨菲，刘翠玲，吴静珠，孙晓荣. 食用油储存期品质变化的太赫兹光谱无损识别[J]. 食品科学, 2021, 42(12): 248-254.
[7]	杨雨菲刘翠玲吴静珠孙晓荣. 食用油储存期品质变化的太赫兹光谱无损识别[J]. , 0, (): 0-0.
[8]	刘国艳李思童梁丽朱雯绮周婉丽徐鑫. 油茶籽油不同形态酚类化合物的抗氧化互作关系[J]. , 0, (): 0-0.
[9]	刘国艳，李思童，梁丽，朱雯绮，周婉丽，徐鑫. 油茶籽油不同形态酚类化合物的抗氧化互作关系[J]. 食品科学, 2021, 42(11): 34-39.
[10]	罗晶，颜梦婷，李培旭，张翠平，傅红. 有机凝胶剂12-羟基硬脂酸及热加工对凝胶化大豆油氧化的影响[J]. 食品科学, 2021, 42(11): 40-46.
[11]	隋玉林姚静王睿莹张欣王立琦于殿宇. 负载型催化剂的制备及其在电化学异构化玉米油中的研究应用[J]. 食品科学, 0, (): 0-0.
[12]	陈雪昱邹秀容韦莹莹许凤邵兴锋. 茶树精油对扩展青霉线粒体功能的影响研究[J]. 食品科学, 0, (): 0-0.
[13]	王乐飞，古绍彬，吴影. 基于UPLC-MS代谢组学技术的枣果皮黄酮类化合物分析[J]. 食品科学, 2020, 41(24): 155-161.
[14]	吴非, 李钊, 周琪, 刘春华, 潘明喆, 于殿宇, 姚凯. 超声波辅助水酶法提取米胚油及其成分分析[J]. 食品科学, 2020, 41(24): 233-241.
[15]	吴非李钊周琪刘春华潘明喆于殿宇姚凯. 超声波辅助水酶法提取米胚油的研究及其成分分析[J]. 食品科学, 0, (): 0-0.

红花籽油中脂肪酸组成评价与分析

Evaluation and Analysis of Fatty Acid Composition and Contents in Safflower Oil

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价