CAJ | 학술논문

以云南泡核桃作对照，测定分析了28份云南紫仁核桃样品的脂肪酸组成成分，其脂肪酸组成及含量为棕榈酸3.70%~7.68%、棕榈油酸0.02%~0.48%、硬脂酸0~2.80%、油酸15.80%~43.16%、亚油酸44.67%~67.80%、亚麻酸4.10%~10.40%、花生酸0~0.29%、花生油酸0~0.22%。各脂肪酸含量的变异分析、相关性分析和主成分分析结果表明，花生酸变异最大，棕榈酸和亚油酸变异较小；脂肪酸各组成成分中油酸与亚油酸、亚麻酸有较大的负相关；前3个主成分累计贡献率达到75.028%，基本概况了全部8个脂肪酸组成成分的主要信息；对各紫仁核桃脂肪酸含量及营养特性进行了模糊综合评判，其中27份紫仁核桃的脂肪酸相对含量及营养价值均大于对照泡核桃。
이운남포핵도작대조，측정분석료28빈운남자인핵도양품적지방산조성성분，기지방산조성급함량위종려산3.70%~7.68%、종려유산0.02%~0.48%、경지산0~2.80%、유산15.80%~43.16%、아유산44.67%~67.80%、아마산4.10%~10.40%、화생산0~0.29%、화생유산0~0.22%。각지방산함량적변이분석、상관성분석화주성분분석결과표명，화생산변이최대，종려산화아유산변이교소；지방산각조성성분중유산여아유산、아마산유교대적부상관；전3개주성분루계공헌솔체도75.028%，기본개황료전부8개지방산조성성분적주요신식；대각자인핵도지방산함량급영양특성진행료모호종합평판，기중27빈자인핵도적지방산상대함량급영양개치균대우대조포핵도。
Comparing with Yunnan sigillate walnut, the fatty acid compositions of twenty -eight purple kernel walnuts samples were analysed. The results showed that the contents of palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and arachidonic acid were 3 . 70% -7 . 68%, 0 . 02% -0 . 48%, 0 -2 . 80%, 15 . 80% - 43 . 16%, 44 . 67% - 67 . 80%, 4. 10% -10. 40%, 0-0. 29% and 0-0. 22%,respectively. The analysis results of variation,correlation and principal component of the fatty acid content showed that the greatest variation was arachidic acid, and the less variations were palmitic acid and linoleic acid;oleic acid had great negative correlation with linoleic acid and linolenic acid; the accumulative contribution of the first three principal components reached 75. 028%,which almost included the main information of all the eight fatty acids contents; the fuzzy comprehensive evaluation on fatty acid contents and nutritional characteristics of purple kernel wal-nut was carried out, and the fatty acid contents and nutritional values of twenty-seven purple kernel wal-nuts samples were higher than those of sigillate walnut.