A chemical study of the fruits of three south africanXimenia species, with special reference to the kernel oils
作者:S. P. Ligthelm、D. H. S. Horn、H. M. Schwartz、M. M. Von Holdt
DOI:10.1002/jsfa.2740050606
日期:1954.6
average composition of the fruits was found to be: fruit pulp 81%, hull 4% and kernel 15%. The high acidity of the fruit juice, 8.6%, was accounted for entirely by citric acid. The kernels contained 64-65% of oil, 18-20% of protein and 4% of fibre. In addition to the acids already found by other workers, a tetracosenoic and an octacosenoic acid were isolated from the kernel oils and a hydroxyoctadecanoic
发现水果的平均成分为:果肉 81%、外壳 4% 和内核 15%。果汁的高酸度为 8.6%,完全由柠檬酸构成。籽粒含有 64-65% 的油、18-20% 的蛋白质和 4% 的纤维。除了其他工作人员已经发现的酸之外,还从仁油中分离出了二十碳烯酸和二十八碳烯酸,并且在一种物种的氢化酸混合物中发现了羟基十八烷酸。三种油类的组成酸组成相似,包括油酸(32.5-40.5%)、西门烯酸(22-24.3%)、二十四烯酸(3.0-7.0%)、六烯酸(西门酸) (3.5-8.7%)、二十二碳烯酸 (4.7-12.2%) 和二十碳烯酸 (lumequeic) (3.0-7.0%)。