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ANALYSIS OF FATTY ACIDS COMPOSITION AND CONTENT IN WALNUT FRUIT OF THE SITE

Ling Yu-zhao

Abstract

The fatty acids in walnut (shell, kernel, husk of a seed and green pericarp) were analyzed comparison by GC/MS to evaluate the nutritional value and to provide experiment aldata for its medical value. The relative content of 14 kinds of fatty acids was determined, analysed walnut fruit of the site its unsaturated fatty acid and saturated fatty acid takes up proportion and their food value.

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Available abstract

Key concepts: Food science, Chemistry, Fatty acid, Composition (language), Husk, Unsaturated fatty acid, Food composition data, Botany