UNSAPONIFIABLE MATTER, TOTAL STEROL AND TOCOPHEROL CONTENTS OF AVOCADO OIL VARIETIES

被引：61

作者：

LOZANO, YF

MAYER, CD

BANNON, C

GAYDOU, EM

机构：

[1] FAC SCI & TECH ST JEROME,PHYTOCHIM LAB,AVE ESCADRILLE NORMANDIE NIEMEN,F-13397 MARSEILLE 13,FRANCE

[2] CIRAD,IRFA,INRA CTR,BIOCHIM TECHNOL PROD VEGETAUX TROP LAB,F-84143 MONTFAVET,FRANCE

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1993年 / 70卷 / 06期

关键词：

AVOCADO OIL; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; PERSEA-AMERICANA; STEROLS; TOCOPHEROL; UNSAPONIFIABLE MATTER;

D O I：

10.1007/BF02545319

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Four varieties (Zutano, Bacon, Fuerte, Lula) of avocado (Persea antericana) have been investigated for their unsaponifiable matter (UM) in mature and immature fruits. The UM content in crude oil was always higher in immature fruits (15-40% vs. 4-9%). The UM was fractionated by high-performance liquid chromatography for the determination of total sterols and tocopherol. The sterol content in the oil was always higher in immature (1.1-6.2%) than in mature (0.8-2.0%) fruits. The tocopherol content differed with the varieties (10.2-25.0 mg/100 g UM), and the levels in the oil were higher in immature (20.1-45.6 mg/100 g oil) than in mature (5.7-10.3 mg/100 g oil) fruits.

引用

页码：561 / 565

页数：5

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