【作者】 涂行浩； 詹静； 李晓佳； 唐景华； 魏芳； 陈洪； 杜丽清；

【Author】 Tu Xinghao;Zhan Jing;Li Xiaojia;Tang Jinghua;Wei Fang;Chen Hong;Du Liqing;South Subtropical Crops Research Institute,Chinese Academy of Tropical Agricultural Sciences,Key Laboratory of Tropical Fruit Biology,Ministry of Agriculture;Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition;Life Science and Technology School,Lingnan Normal University;

【机构】 中国热带农业科学院南亚热带作物研究所农业部热带果树生物学重点实验室； 中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室； 岭南师范学院生命科学与技术学院；

【摘要】 长期以来,芒果果肉被直接食用或榨汁饮用,而忽略了芒果核仁的价值,作为副产物大量被丢弃,据不完全统计我国每年浪费的芒果核仁可能达100万吨以上。为探明芒果核仁脂的营养价值,提高其经济附加值,本试验对浸出法制备的芒果核仁脂的理化指标、脂肪酸构成、甘油三酯分布以及维生素E含量进行了测定和分析。结果表明:芒果核仁脂的过氧化值为0.83 mmol/kg,酸价0.61 mg KOH/g、碘价46.5 g I₂/100g、皂化值为196.8 mg KOH/g;芒果核仁脂的脂肪酸组成主要以油酸（39.1%）、硬脂酸（40.5%）、棕榈酸（11.8%）以及亚油酸（3.6%）为主,总不饱和脂肪酸含量占45.6%;在芒果核仁脂中共检测到22种甘油脂,主要甘油三酯为StOSt（30.62%）、StOO（11.77%）、POSt（8.05%）、POO（6.37%）;生物活性物质甾醇含量为1126 mg/100g（以β-谷甾醇为主）,维生素E含量为88.7 mg/100g（以α-生育酚为主）。以上研究结果表明,芒果核仁脂理化性质与纯可可脂很相似,部分品质指标甚至超过了可可脂,可以起到替代可可脂的作用。因此,芒果核仁脂是一种优质的油脂,具有较大的应用价值和前景。更多还原

【Abstract】 For a long time,the pulp of mango has been consumed directly or squeezed for drinking,but the value of mango nucleoli has been neglected.As a by-product,mango kernels were discarded in large quantities.According to incomplete statistics,the annual waste of mango kernels in China may be more than 1 million tons.In order to find out the nutritional value of mango kernel fat and improve its economic added value,the physicochemical index,fatty acid composition,triglyceride distribution and vitamin E content of mango kernel fats prepared by leaching method were determined and analyzed.The results showed that the peroxide value of mango kernels was 0.83 mmol/kg,the acid value was 0.61 mg KOH/g,the Iodine value was 46.5 g I₂/100 g,the saponification value was 196.8 mg KOH/g;the fatty acid composition of mango kernel fat was mainly oleic acid（39.1%）,stearic acid（40.5%）,palmitic acid（11.8%） and linoleic acid（3.6%）.Total unsaturated fatty acids accounted for 45.6%,22 kinds of glycerides were detected in mango kernel fat,the main triglycerides were StOSt（30.62%）,StOO（11.77%）,POSt（8.05%）,POO（6.37%）;the content of sterol was 1126 mg/100 g（mainly β-sitosterol）,and the content of vitamin E was 88.7 mg/100 g（mainly a-tocopherol）.The results showed that the physical and chemical properties of mango kernel fat were similar to the pure cocoa butter,and partial quality indexes were even higher than that the cocoa butter,which could be used as a substitute for cocoa butter.Therefore,mango kernel fat is a kind of high quality oil,which has great application value and prospect.更多还原