2009•Cereals & OilsRequires access

Analysis of grape seed oil triglyceride composition and structure

Jun Li

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Abstract

In this study,the fatty acid composition of grape seed oil was determined by GC,the result showed that the content of unsaturated fatty acid was about 89.34%,and linoleic acid was 75.25%. Based on the steapsin hydrolysis technology,the constitute of triglyceride in grape seed oil was calculated on 1,3–random–2–random theory,the majoy triglyceride was LLL,accounting for 42.35%, while Sn–LOL was 16.69%,Sn–POL was 2.18%,and Sn–LLP was 5.52%. Infrared spectroscopy of grape seed oil structure of the functional groups.The grape seed oil was a kind of edible vegetable oil with very important developing values.

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What this paper is about

In this study,the fatty acid composition of grape seed oil was determined by GC,the result showed that the content of unsaturated fatty acid was about 89.34%,and linoleic acid was 75.25%. Based on the steapsin hydrolysis technology,the constitute of triglyceride in grape seed oil was calculated on 1,3–random–2–random theory,the majoy triglyceride was LLL,accounting for 42.35%, while Sn–LOL was 16.69%,Sn–POL was 2.18%,and Sn–LLP was 5.52%. Infrared spectroscopy of grape seed oil structure of the functional groups.The grape seed oil was a kind of edible vegetable oil with very important developing values.

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Available abstract

In this study,the fatty acid composition of grape seed oil was determined by GC,the result showed that the content of unsaturated fatty acid was about 89.34%,and linoleic acid was 75.25%. Based on the steapsin hydrolysis technology,the constitute of triglyceride in grape seed oil was calculated on 1,3–random–2–random theory,the majoy triglyceride was LLL,accounting for 42.35%, while Sn–LOL was 16.69%,Sn–POL was 2.18%,and Sn–LLP was 5.52%. Infrared spectroscopy of grape seed oil structure of the functional groups.The grape seed oil was a kind of edible vegetable oil with very important developing values.

Key concepts: Triglyceride, Food science, Linoleic acid, Composition (language), Chemistry, Fatty acid, Hydrolysis, Biochemistry

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