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首页> 外文期刊>Journal of Food Science and Nutrition >Comparison of seed oil characteristics from Korean ginseng, Chinese ginseng (Panax ginseng C.A. Meyer) and American ginseng (Panax quinquefolium L.).
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Comparison of seed oil characteristics from Korean ginseng, Chinese ginseng (Panax ginseng C.A. Meyer) and American ginseng (Panax quinquefolium L.).

机译：比较韩国人参，中国人参（ C.A. Meyer）和美国人参（ Panax quinquefolium L.）的种子油特性。

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摘要

Chemical characteristics of seed oils from Asian ginseng grown in Korea (3-, 4- and 5-yr-old) and China (5-yr-old), and American ginseng (5-yr-old) grown in China were compared. Total fatty acids composition showed a markedly higher oleic acid content in American (87.50%) than in Korean (68.02-69.14%) and Chinese (61.19%) ginseng seed oils. At the sn-2 position, the highest oleic acid (81.09%) and lowest linoleic acid (15.77%) levels were found in American ginseng seed oil. Main triacylglycerols in ginseng seed oils were triolein and 1,2-dioleoyl-3-linoleoyl-glycerol/1,3-dioleoyl-2-linoleoyl-glycerol. In addition, seed oils had good oxidative stability showing 16.55-23.12 h of induction time using the Rancimat test. Results suggest that ginseng seed oil could be used as an edible oil and that its chemical characteristics are strongly associated with species and habitat.
机译：比较了在韩国（3、4和5岁）和中国（5岁）种植的亚洲人参和在中国生长的西洋参（5岁）的种子油的化学特性。美国的总脂肪酸成分（87.50％）明显高于韩国的人参种子油（68.02-69.14％）和中国的人油（61.19％）。在人参种子油中，在 sn -2位置发现最高的油酸（81.09％）和最低的亚油酸（15.77％）水平。人参种子油中的主要三酰基甘油为三油精和1,2-二油酰基-3-亚油酰基甘油/ 1,3-二油酰基-2-亚油酰基甘油。此外，使用Rancimat试验，种子油具有良好的氧化稳定性，诱导时间为16.55-23.12小时。结果表明人参种子油可用作食用油，其化学特性与物种和生境密切相关。

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