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为拓宽我国植物油料的开发利用途径，测定了薄壳山核桃、油茶、香榧、核桃、花生、油菜等6种植物种子的含油率及其油脂的总酚、生育酚含量和脂肪酸组成，并采用加速氧化试验对其油脂的氧化稳定性进行评价，探究了各项品质指标与氧化稳定性指标的相关性。结果表明：薄壳山核桃仁的含油率最高（73.07%），且其油脂的总酚含量最高（12.6 mg/kg），香榧籽油的生育酚总量最高（114.90 mg/100 g）；6种植物油中有5种共同脂肪酸，分别为棕榈酸、硬脂酸、油酸、亚油酸和花生烯酸；6种植物油中，薄壳山核桃油的氧化稳定性最强，其酸值、过氧化值、共轭二烯值、共轭三烯值、羰基值的变化幅度均较小，氧化诱导时间（OSI值）处于最高水平，核桃油的变化幅度较大；加速氧化过程中6种植物油的油酸、亚油酸、不饱和脂肪酸、饱和脂肪酸含量均无明显变化；油脂的OSI值与油酸、生育酚、总酚含量呈显著正相关，与亚油酸、亚麻酸含量呈显著负相关。综上，薄壳山核桃含油率高，薄壳山核桃油含有较高的总酚含量和较好的氧化稳定性，是一种优质的食用油，可作为营养保健油开发利用。In order to broaden the development and utilization of vegetable oilseeds in China, the oil contents of six vegetable oilseeds, including Carya illinoinensis (Wangenh.) K. Koch, Camellia oleifera Abel. seed, Torreya grandis seed, walnut, peanut and rapeseed, as well as the total phenol content, the tocopherol content and the fatty acid composition of their oils were determined, the oxidation stability of their oils was evaluated by the accelerated oxidation test, and the correlation between the quality indexes and the oxidation stability indexes was explored. The results showed that Carya illinoinensis (Wangenh.) K. Koch kernel had the highest oil content (73.07%) and the highest total phenol content in its oil (12.6 mg/kg), and total tocopherol content in Torreya grandis seed oil (114.90 mg/100 g) was the highest. There were five common fatty acids in the six vegetable oils, which were palmitic acid, stearic acid, oleic acid, linoleic acid, and arachidonic acid; and among the six vegetable oils, Carya illinoinensis (Wangenh.) K. Koch oil had the strongest oxidative stability, with small changes in acid value, peroxide value, conjugated diene value, conjugated triene value and carbonyl value, and the oxidation induction time (OSI value) was at the highest level, and larger change was found in walnut oil. There was no significant change in the contents of oleic acid, linoleic acid, unsaturated fatty acid and saturated fatty acid of the six vegetable oils during accelerated oxidation. There was a significant positive correlation between the OSI value of the oils and the contents of oleic acid, tocopherol and total phenol, and a significant negative correlation with the content of linoleic acid and linolenic acid. In conclusion, Carya illinoinensis (Wangenh.) K. Koch has high oil content, its oil has high total phenol content and high oxidative stability, so Carya illinoiensis (Wangenh.) K. Koch oil is a high-quality edible oil and can be developed and utilized as a nutritional and health care oil.

为优化薄壳山核桃油水酶法提取工艺，以薄壳山核桃仁为原料，采用水酶法提取油脂，筛选出水酶法提油的适宜酶制剂。在单因素试验基础上，采用正交试验研究料液比、加酶量、酶解温度、酶解时间和酶解pH对薄壳山核桃油提取率的影响，并对比了水酶法、压榨法和溶剂浸提法3种方法制取的薄壳山核桃油的品质。结果表明：蛋白酶为适宜的酶制剂；水酶法提取薄壳山核桃油的最佳工艺条件为料液比1∶ 4、加酶量2.5％、酶解温度55 ℃、酶解时间2.0 h、酶解pH 8，在此条件下薄壳山核桃油提取率为68.44％；薄壳山核桃油中含有7种主要脂肪酸，分别是棕榈酸、硬脂酸、油酸、亚油酸、α-亚麻酸、花生酸和顺-11-二十碳烯酸，不饱和脂肪酸含量高达90%以上，且以油酸和亚油酸为主，油酸含量高达70%以上，亚油酸含量在15%以上。3种制油方法中，水酶法制取的薄壳山核桃油具有较高的油酸、生育酚、总酚、β-谷甾醇和角鲨烯含量，油脂品质最好。水酶法是一种较为理想的核桃油提取方法。In order to optimize the process of aqueous enzymatic extraction of pecan oil, with the pecan nut as the raw material,the oil was extracted by aqueous enzymatic method and suitable enzyme was selected. On the basis of single factor experiment, the effects of solid-liquid ratio, enzyme dosage, enzymatic hydrolysis temperature, enzymatic hydrolysis time and enzymatic hydrolysis pH on the extraction rate of pecan oil were studied by orthogonal experiment, and the qualities of pecan oils produced by aqueous enzymatic method, pressing method and solvent extraction method were compared. The results showed that protease was selected as the suitable enzyme. The optimal conditions of aqueous enzymatic extraction of pecan oil were obtained as follows: solid-liquid ratio 1∶ 4, enzyme dosage 25%, enzymatic hydrolysis temperature 55 ℃, enzymatic hydrolysis time 2.0 h, and enzymatic hydrolysis pH 8. Under these conditions, the extraction rate of pecan oil was 68.44%. There were seven main fatty acids in pecan oil including palmitic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, arachidic acid and cis-11-eicosenoic acid. The content of unsaturated fatty acids was higher than 90%, mainly oleic acid and linoleic acid. Oleic acid and linoleic acid accounted for more than 70% and 15% respectively. Comparing the three oil producing methods, the quality of pecan oil extracted by aqueous enzymatic method was the best with higher contents of oleic acid, tocopherol, total phenols, β-phytosterol and squalene. Aqueous enzymatic method is an ideal method to extract pecan oil.

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