【作者】 易晓华；

【导师】 陈毓荃； 高疆生；

【作者基本信息】 西北农林科技大学 ， 生物化学与分子生物学， 2001， 硕士

【摘要】 本文以南疆28个品种的扁桃为材料，对扁桃油的超临界CO：萃取(SFE-CO：)过程进行了研究，摸索出了最佳工艺条件，并对其蛋白质、脂肪酸、氨基酸进行了营养评价，应用数理统计方法对其遗传特性进行了分析。 采用三因素五水平正交试验，得出扁桃油的最佳工艺条件：采用静态／动态萃取相结合的操作方式(先静态萃取10min，再动态萃取)，萃取温度70℃，萃取压力5000PSI(351.88kg／cm’)，CO：体积40ml。动态萃取三因素主次关系为：萃取压力>萃取温度>C0：体积。与常规萃取方法相比较，SF—CO：萃取扁桃油有萃取速率高，萃取彻底，无污染，无有机溶剂残留，食用安全等优点。 实验结果表明：扁桃油脂含量高(平均54.68％)，油脂以不饱和脂肪酸为主要成分，平均占脂肪酸总含量的92.3％，不饱和脂肪酸中，以单不饱和脂肪酸—油酸含量最高(63.72％～75.89％)，其次是亚油酸、棕榈油酸和亚麻酸，且油酸与亚油酸呈高度反相关(r=—0.993)，亚油酸与亚麻酸呈正相关，但相关系数极小(r=0.022)，表明两者在遗传上基本独立。 扁桃蛋白质以清蛋白为主，其次为球蛋白，而醇溶蛋白和谷蛋白含量较少。28个品种的扁桃蛋白质含量平均为22.55％,其蛋白质均含18种氨基酸，属完全蛋白质。氨基酸含量丰富，平均为92.51％，富含人体所需的8种必需氨基酸，含量达27.51％～35.10％。谷氨酸含量在所有氨基酸中最高(平均为21.01％)，平均占总氨基酸的22.71％。含硫氨基酸(Met+Cys)和赖氨酸(Lys)为其限制氨基酸。 蛋白质SDS—PAGE结果显示，28个品种扁桃清蛋白谱带差异不明显，而球蛋白谱带差异较明显。 不同品种扁桃的11项指标差异明显，品种间各指标平均距离在11.16～92.97之间，综合聚类分析将28个品种扁桃分为四类，即：1*，3‘，英20，18’为一类，10’，15*，16’，25‘为一类，5‘，7‘，11’，22‘，24*，阿26‘，28*，29‘，30*，31’，无号为一类，2*，6‘，8‘，9’，13‘，14*，23’，27*，32*为一类。 根据优良品种的标准，结合蛋白质、油脂、氨基酸含量和组成，选出8个优良品种，即：6‘，7‘，13’，15‘，23‘，25‘，31‘，无号。更多还原

【Abstract】 Supercritical carbon dioxide extraction (SFE-C02) technology, nutrition analysis of protein, fatty acid and amino acid, and genetic analysis according to statistics method were studied in this paper, with 28 almond vareties from southern Xinjuang as experimental material.The optimum extralting conditions were inrestigated by orthogogal design with three factors and five levels. The extralting temperature, pressure and CO2 volume are 70癈, 5000PSI and 40ml respectively. First static extract ten minutes, and then perform dynamic extracting. The first principal factor is extracting pressure, the second one is extracting temperature, the last is CO2 volume. As Compared with routine extraction, SFE-CO2 technology shows superior obviously. That is high speed, thoroughly extracting, no pollution and organic solvent residues, and security for eating.It also proved that almond meanly contains 54.68% fatty oil among which unsatruated acid is the major component, whose partion is 92.3%. Oleic acid, an unsaturated mono fatty acid, constitutes 63.72%~75.09% of unsaturated fatty oil. Linoleic acid, palm oil acid and Linolenic acid are in the next place. Excellent negative correlation between oleic and linoleic was found (r=-0.993). Howerer, positive correlation between linoleic acid and linolenic acid is minus (r=0. 022),which means the genetic independence of them.Albumin is the key protein among almond proteins, Globulin is less. Glutelin and Gliadin is the least. Almond contains protein averaging 22.55%.Proteins from 28 varieties belong complete protein, which contains 18 kinds of amino acid (AA). AA is bundent in almond protein, which includes 8 essential AA(EAA). The ratio of total AA(TAA) to protein, EAA to TAA, Glu to TAA are 92.52%,27.51%~35.18%, 22.71%. Sulphureous AA (Met+Cys) and Lys are the restrictive AA.Protein SDS-PAGE experiments show that there is no credent difference among 28 albumin spertrulm bands. Howerer, there is obvious difference conferring toglobulin.Different almond variety is apparently different according to eleven indexes.The mean distance between variety varies from 11.16 to 92.97. twenty eight almond varieties are divided into four classes according to integrated cluster analysis. The first class is number ;the second one is number the third class is number , and the one without number; the fourth class is number The fine varieties are elected as far as evaluation of protein, fatty oil and AA is concerned. They are number and the one without number.更多还原