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Chemical composition of Chinese palm fruit and chemical properties of the oil extracts

机译：中国棕榈果的化学成分和油提取物的化学性质

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摘要

The proximate composition, mineral concentration of fleshy mesocarp, palm meat (PM) and palm kernel (PK) of oil palm fruit (Elaeis guineensis?S.L.Dura) produced in Hainan, China were investigated. The fatty acid composition, chemical properties and minor constituents of palm oil (PO) and palm kernel oil (PKO) were also studied. The crude fat of PM and PK were 68.09±3.57% and 49.36±2.61%, respectively. The PM and PK were found to be good sources of minerals. The acid value (AV) and free fatty acid (FFA) of PO extracted from fresh PM were much higher. If the fresh PM were heated at 100oC for 30 min, the AV and % FFA could be reduced to 4.62±0.04 mgKOH/g and 2.72±0.002%, respectively. The major fatty acid of PO was palmitic acid 39.93±1.66% and that of PKO was lauric acid 48.01±0.69%. Tocopherol isomer (α-, (β+γ)- and δ-) contents in PO were 68.8±1.84, 22.8±0.54 and 11.8±0.12 mg/kg, respectively. The β-carotene content in PO was 901.5±11.95 mg/kg. The content of sterols in PO and PKO were 880.0±5.23 and 858.0±4.37 mg/kg, respectively. PO and PKO exhibited good chemical properties and could be used as edible oils and for industrial applications. There are almost no data about Chinese palm fruit now and this study systematically researched on it, which can provide useful information for Chinese oil palm industry.
机译：调查了中国海南的油棕榈果（Elaeis Guineensis？S.L.dura）的近似组成，肉质素浓度的肉质Mesocarp，棕榈肉（PM）和棕榈仁（PK）。还研究了棕榈油（PO）和棕榈油（PKO）的脂肪酸组成，化学性质和次要成分。 PM和PK的粗脂分别为68.09±3.57％和49.36±2.61％。发现PM和PK是良好的矿物质。从新鲜PM提取的PO的酸值（AV）和游离脂肪酸（FFA）要高得多。如果新鲜PM在100℃下加热30分钟，则AV和％FFA可分别降至4.62±0.04mgKOH / g和2.72±0.002％。 PO的主要脂肪酸是棕榈酸39.93±1.66％，PKO的那种LaURIC酸48.01±0.69％。 PO中的生育酚异构体（α-，（β+γ）和δ-）含量分别为68.8±1.84,22.8±0.54和11.8±0.12 mg / kg。 PO中的β-胡萝卜素含量为901.5±11.95 mg / kg。 PO和PKO中甾醇的含量分别为880.0±5.23和858.0±4.37 mg / kg。 PO和PKO表现出良好的化学性质，可用作食用油和工业应用。现在几乎没有关于中国棕榈果的数据，这项研究系统地研究了它，可以为中国油棕行业提供有用的信息。

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