中文摘要：

为研究高油大豆和低油大豆油脂体组成及乳化稳定性和氧化稳定性差异，本试验分析了高油大豆和低油大豆油脂体基本组成、脂肪酸组成、磷脂组成、生育酚组成，同时比较了高油大豆油脂体与低油大豆油脂体乳化性及乳化稳定性、过氧化值及TBARS值。研究表明，高油大豆油脂体蛋白质含量显著低于低油大豆油脂体（P〈0．05），而高油大豆油脂体的脂肪含量显著高于低油大豆油脂体（P〈0．05）；高油大豆油脂体的棕榈酸和亚油酸含量显著低于低油大豆油脂体（P〈0．05），而十七碳酸、油酸、二十碳一烯酸和α-亚麻酸含量显著高于低油大豆油脂体（P〈0．05），高油大豆油脂体的总不饱和脂肪酸质量分数（83．08±0．05）％显著高于低油大豆油脂体（81．86±0．12）％（P〈0．05）；高油和低油大豆油脂体中脑磷脂、卵磷脂和溶血磷脂酰胆碱含量无显著差异（P〉0．05）；高油大豆油脂体中DL—α-生育酚和γ-生育酚含量显著高于低油大豆油脂体（P〈0．05）；高油大豆油脂体和低油大豆油脂体的乳化性无显著差异（P〉0．05），而高油大豆油脂体的乳化稳定性显著高于低油大豆油脂体（P〈0．05）；14d热处理条件下，高油大豆油脂体的过氧化值和TBARS值均高于低油大豆油脂体。上述研究表明，高油大豆和低油大豆的油脂体之间的组成和稳定性都存在差异。

英文摘要：

In order to study on the composition, the emulsification stability and oxidation stability of oil body from high oil soybean （OBHOS） and oil body from low oil soybean （OBLOS）, this study analyzed the composition, fatty acid profiles, the concentration of phospholipids, and tocopherol of OBHOS and OBLOS, and evaluated emulsification and emulsion stability, the value of PV and TBARS of OBHOS and BOLOS at the same time. The study showed that the protein content of OBHOS was significantly lower than that of OBLOS （ P 〈 0.05 ）, however the fat content of OBHOS was significantly higher than that of OBLOS （ P 〈 0.05 ） ; The palmitic acid and linoleic acid contents of OBHOS were significantly lower than that of OBLOS （P 〈 0.05）. The concentrations of C17：0, C18：1 n9c, C20：1 n9, and C18：3n3 of OBHOS were significantly higher than those in OBLOS （P 〈0.05）. The total unsaturated fatty acid content of OBHOS（83.08 ±0.05）%was higher than that of OBLOS （81.86 ±0.12）%. There were no difference in PE, PC, L - PC contents between OBHOS and OBLOS （P 〉 0.05 ）. The concentrations of DL - α - tocopherol and γ- tocopherol in OBHOS were significantly higher than those in OBLOS （P 〈 0.05）. There were no significant difference in emul- sification between OBHOS and OBLOS; while the emulsification stability of OBHOS was significantly higher than that of OBLOS （P 〈 0.05 ）. The PV and TBARS value of OBHOS were higher than those of OBLOS with heating treatment for 14 days. The study indicated that there were difference in composition and stability between OBHOS and OBLOS.