我国不同产地红仁核桃及其油脂 营养成分的比较分析

为了促进红仁核桃的进一步开发利用及深加工产品研发，以我国山西、陕西、甘肃等7个产地的红仁核桃为原料，对其种仁的基本营养成分、矿质元素、VE，种皮酚类物质，及红仁核桃油的脂肪酸、甾醇、角鲨烯进行了测定与分析。结果表明：7个产地红仁核桃仁均含有大量的粗脂肪、粗蛋白质及总糖，含量分别为60.77~73.89、14.84~17.21、8.72~14.29 g/100 g；检测的8种矿质元素（K、Na、Ca、Mg、Fe、Cu、Zn、Se）中，含量最高的常量元素K和微量元素Fe均以山西省平顺县的红仁核桃仁最高；红仁核桃仁中平均总VE含量为394.81 mg/kg,且均以γ-生育酚+β-生育三烯酚为主；陕西省商洛市八一基地的红仁核桃种皮中总酚含量最高，为462.23 mg/g;陕西省商洛市石门基地的红仁核桃种皮中总黄酮含量最高，为330.89 mg/g; 山西省平顺县红仁核桃种皮中花色苷含量最高，为065 mg/g;7个产地的红仁核桃油共检出10种脂肪酸，以亚油酸、油酸、α-亚麻酸为主，其中云南省大理州、山西省平顺县的红仁核桃油中亚油酸含量较高；7个产地的红仁核桃油中平均总甾醇含量为231.94 mg/100 g，且均以谷甾醇为主，其中陕西省商洛市石门基地的红仁核桃油中谷甾醇含量最高，占比为72.08%；7个产地的红仁核桃油中平均角鲨烯含量为23.45 mg/kg，其中甘肃省成县红仁核桃油的角鲨烯含量最高，为37.34 mg/kg。综上，不同产地的红仁核桃及其油脂的营养成分含量具有一定的差异，但总体营养成分组成相同，其油脂中脂质伴随物的种类及含量较为丰富，具有较高的开发利用价值。     

元宝枫种仁营养成分分析

为明确元宝枫种仁的营养成分,对元宝枫种仁含油率、粗蛋白质含量,元宝枫种仁粕中氨基酸组成及含量、矿质元素组成及元宝枫种仁油的总脂肪酸、Sn-2位脂肪酸组成及含量、生育酚含量进行测定。结果表明：元宝枫种仁的含油率为43.7%,粗蛋白质含量为35.13%;元宝枫种仁粕中含有17种氨基酸,其中7种人体必需氨基酸占氨基酸总量的33.78%,是理想的蛋白质资源;元宝枫种仁粕中含有丰富的矿质元素,常量元素中K含量为6 372.8μg/g, Na含量仅为346.5μg/g,属于高钾低钠食品,微量元素中Mn含量较高,为68.1μg/g,且未检出重金属元素;元宝枫种仁油主要由12种脂肪酸组成,神经酸含量达到5.89%,以亚油酸和α-亚麻酸为主的多不饱和脂肪酸主要分布在Sn-2位;元宝枫种仁油中生育酚总量为1 230.70 mg/kg,以γ-生育酚含量最高,达到792.62 mg/kg。元宝枫种仁营养丰富,可作为神经酸、生育酚和氨基酸的重要来源,其油脂可作为富含神经酸的保健食用油。     

四川省凉山州德昌县10种核桃及其油脂品质对比分析北大核心CSCD

为合理开发利用四川省凉山州德昌县的核桃资源,对该产地采摘的10种核桃及其油脂品质进行对比分析,检测了核桃横径、平均果质量、出仁率,核桃仁水分含量、粗脂肪含量、出油率,核桃油酸值、过氧化值和脂肪酸组成。结果表明:10种核桃的平均果质量为7.76~17.03 g,横径为29.60~48.17 mm,出仁率为40.76%~57.39%;核桃仁水分含量均低于5%,粗脂肪含量为57.54%~69.26%;核桃油过氧化值与酸值均符合国标要求,脂肪酸组成以不饱和脂肪酸为主,棕榈酸、硬脂酸、油酸、亚油酸和α-亚麻酸含量分别为5.25%~5.93%、2.17%~3.85%、27.32%~44.50%、42.22%~57.13%和4.43%~6.44%。综合考虑各项因素,德昌37号、德昌7号和德昌11号更适合用于加工生产核桃油。     

四川凉山木里地区野生核桃品种对比及其油脂品质分析

以四川凉山州木里地区采摘的8种野生核桃为研究对象,对其特性及其油脂品质进行系统对比分析,检测核桃果重、横径、出仁率、核桃仁粗脂肪含量、出油率、水分、核桃油酸价、过氧化值和脂肪酸成分及其含量。结果表明,8种核桃的果重为4.86 g～13.98 g,核桃横径为24.95 mm～36.03 mm,出仁率为40.80%～55.86%,核桃仁粗脂肪含量为60.16%～68.04%,出油率为22.31%～44.36%,水分含量均小于5%,酸价与过氧化值符合国家标准;不饱和脂肪酸的含量均高于90%;油酸含量为28.74%～37.73%,亚油酸含量为48.22%～55.73%,α-亚麻酸含量为5.35%～7.00%。经综合分析,木里5号核桃兼具低粗脂肪含量、高出油率、高油酸、高亚油酸、高α-亚麻酸、低酸价等优点,更适合用于加工生产高品质冷榨核桃油。     

河南省核桃仁及核桃油组成成分分析的研究

本文测定了河南省核桃仁中粗脂肪含量为71.4%、粗蛋白为13.3%、粗纤维为2.4%;气相色谱法测定了制取的核桃油中脂肪酸组成成分,组成中不饱和脂肪酸含量90%以上,其中油酸20.3%、亚油酸61.0%、亚麻酸10.6%;采用胰脂酶水解方法分析了核桃油的Sn-2脂肪酸组成;组成中亚油酸、油酸、亚麻酸含量96%以上;高效液相色谱法测定了核桃油中维生素E含量87.24mg/100g;氧化稳定性仪(Rancimat)测定核桃油的氧化稳定性为120℃,0.5h;还测定了核桃油的色泽、折光指数、密度、酸值、碘值、过氧化值、皂化值及不皂化物含量等理化特性指标;脱油后核桃饼粗蛋白为45.7%。结果表明,核桃仁是一种极具开发利用价值的油料,其油脂具重要的生理功能作用。     

核桃仁与核桃油总黄酮含量比较研究

本文以芦丁为对照组，利用分光光度法测定核桃仁和核桃油中的总黄酮含量，结果显示核桃仁和核桃油中的总黄酮含量分别为0.47%和0.27%，在压榨制油的过程中，核桃仁中的总黄酮有0.2%仍留在核桃粕中。     

新疆不同品种核桃及其油脂品质对比分析

以新疆4个核桃主产区11个不同品种核桃为原料,去壳后分析核桃仁的水分和粗脂肪含量,并对压榨所得核桃油的酸值、过氧化值和脂肪酸组成进行分析。结果表明:新疆11个不同品种核桃仁的粗脂肪含量为49. 09%～68. 95%,水分含量为2. 12%～3. 10%,压榨核桃油的酸值(KOH)和过氧化值分别为0. 26～0. 51 mg/g、0. 12～3. 27 mmol/kg,均在国标所要求的质量指标范围内;脂肪酸组成以不饱和脂肪酸为主,其中油酸含量为14. 42%～31. 46%,亚油酸含量为50. 49%～62. 78%,亚麻酸含量为9. 56%～14. 69%。     

10个品种核桃油品质比较

以山西地区的10个品种核桃为原料,通过溶剂浸提法提取核桃油,分析核桃油的脂肪酸和生育酚组成及含量。结果表明:品种对核桃油中不同脂肪酸含量有不同程度的影响,油酸含量的变异系数最大(变异系数23.32%),顺-11-二十碳烯酸含量变异系数最小(变异系数5.84%); 10种核桃油中均未检出β-生育酚,‘金薄香1号’γ-生育酚含量最高,为356.44 mg/kg,‘辽宁2号’γ-生育酚含量最低,为227.63 mg/kg,‘晋龙1号’α-生育酚含量最高,为13.49 mg/kg,‘辽宁2号’α-生育酚含量最低,为8.87 mg/kg;通过聚类分析,得出‘金薄香1号’和‘西林3号’均为高γ-生育酚以及高总生育酚品种;通过主成分分析,得出‘晋龙1号’综合得分最高,‘辽宁2号’综合得分最低。‘晋龙1号’、‘西林3号’、‘晋龙2号’和‘金薄香1号’的综合性状较好,适合在山西地区重点推广。     

辣木籽种仁氨基酸组成、矿质元素及油脂脂肪酸成分分析

采用国标方法对辣木籽种仁的氨基酸组成、矿质元素及油脂脂肪酸成分进行分析。结果表明：辣木籽种仁粗脂肪含量为25.5%,粗蛋白质含量为37.11%;辣木籽种仁中17种氨基酸的总含量为3348%,7种人体必需氨基酸占氨基酸总含量的29.63%;辣木籽种仁中含有丰富的常量元素,属于高钾低钠食品;微量元素中Zn元素含量较高,为41.970 μg/g;重金属元素含量符合国家限量标准;辣木籽油主要含有油酸（70.85%）、棕榈酸（5.43%）、山嵛酸（8.38%）等10种脂肪酸,不饱和脂肪酸含量为79.86%。辣木籽具有较高的食用和药用价值,具有很好的市场开发前景。     

不同山核桃及其油脂品质对比分析

以东北、云南和川藏3个地区的11种山核桃仁为原料,通过冷榨机压榨得到冷榨山核桃油,分析山核桃仁的理化指标,山核桃油的理化指标、脂肪酸和维生素E组成及含量。结果表明:山核桃平均含仁率为19.14%,山核桃仁平均粗脂肪含量为60.99%、粗蛋白质含量为20.52%;冷榨山核桃油平均酸值(KOH)为0.25 mg/g、过氧化值为2.96 mmol/kg、碘值(I)为156.68 g/100 g、皂化值(KOH)为188.80 mg/g;冷榨山核桃油主要不饱和脂肪酸平均含量为93.562%,其中油酸24.497%、亚油酸59.952%、亚麻酸8.804%;冷榨山核桃油中δ-维生素E平均含量为430.427μg/kg,最高含量达到619.442μg/kg,未检测到α-维生素E。表明冷榨山核桃油的各项理化指标符合食用油脂的要求,且具有较高的营养价值。     

Effects of abomasal infusions of fatty acids and 1-carbon donors on apparent fatty acid digestibility and incorporation into milk fat in cows

Our primary objective was to determine the effects of the abomasal infusion of 16-carbon (16C) and 22-carbon (22C) fatty acids (FA) on apparent FA digestibility, plasma FA concentrations, and their incorporation into milk fat in cows. Our secondary objective was to study the effects of 1-carbon donors choline and l-serine on these variables. Five rumen-cannulated Holstein cows (214 ± 4.9 d in milk; 3.2 ± 1.1 parity) were enrolled in a 5 × 5 Latin square experiment with experimental periods lasting 6 d. Abomasal infusates consisted of (1) palmitic acid (PA; 98% 16:0 of total fat), (2) PA + choline chloride (PA+CC; 50 g/d of choline chloride), (3) PA + l-serine (PA+S; 170 g/d of l-serine), (4) behenic acid (BA; 92% 22:0 of total fat), and (5) docosahexaenoic acid algal oil (DHA; 47.5% DHA of total fat). Emulsions were formulated to provide 301 g/d of total FA and were balanced to provide a minimum of 40 and 19 g/d of 16:0 and glycerol, respectively, to match the content found in the infused algal oil. Apparent digestibility of FA was highest in DHA, intermediate in PA, and lowest in BA. Digestibility of 16C FA was lowest in BA and highest in PA. The digestibility of 22C FA was highest in DHA relative to BA (99 vs. 58%), whereas 1-carbon donors had no effect on 22C FA digestibility. Plasma 16C FA concentrations were greatest with PA treatment, and 22C FA concentrations were ~3-fold greater in DHA-treated cows relative to all other treatments. Milk fat 16:0 content was highest in PA relative to BA and DHA (e.g., 37 vs. 27% in PA and DHA), whereas the milk yield of 16:0 was higher in PA relative to DHA (i.e., 454 vs. 235 g/d). Similarly, milk 22:0 content and yield were ~10-fold higher in BA relative to all other treatments, whereas DHA treatment resulted in higher content and yield of 22:6 in milk fat relative to all other treatments (41- and 38-fold higher, respectively). Consequently, the content of FA >16C (i.e., preformed) was higher in milk fat from cows infused with BA and DHA relative to PA. De novo FA content in milk did not differ between PA, PA+CC, and PA+S (~16% of milk fat) but was higher in BA and DHA treatments (19 and 21%, respectively). We conclude that FA carbon chain length and degree of saturation affected FA digestibility and availability for absorption as well as their incorporation into milk fat. The abomasal infusion of choline chloride and l-serine did not modify these variables relative to infusing palmitic acid alone.     

奶粉脂肪酸与乳制品风味关系研究

用气质（GC—MS）联用色谱分析了11个商业奶粉样品的脂肪酸组成以及含量,每个样品均检测到了28种脂肪酸,在表现奶粉风味的4个呈味脂肪酸,也即辛酸、己酸、壬酸和葵酸中只检测到了辛酸和葵酸。辛酸和葵酸含量在进口奶粉中普遍高于国产奶粉。国产奶粉中辛酸和葵酸的含量以2号最好,3号其次。亚油酸含量在国产奶粉中普遍高于进口奶粉。     

Determination of ethanol,volatile fatty acids,lactic and succinic acids in fermentation liquids by gas chromatography

A rapid and simple quantitative method was developed to determine, by gas chromatography, the concentrations in fermentation liquids of ethanol, the C₂-C₆ volatile fatty acids, and lactic and succinic acids. Aqueous samples were acidified with 250μlml^?1 metaphosphoric acid (5:1 ratio), centrifuged, and injected directly on to a column containing a porous aromatic polymer (Chromosorb 101) maintained at 200°C in a gas chromatograph fitted with a flame ionisation detector. It was unnecessary to purify samples further before injection, although distillation and ion-exchange methods were examined. Derivatisation of lactic and succinic acids before injection was not necessary, but the lowest level of detection of these two relatively non-volatile acids was about four times greater than that for the volatile fatty acids. The method described was suitable for the analysis of rumen fluid, methane digester fluid, silage extracts and other anaerobic fermentation fluids. The relative retention times are given for 23 organic acids and six other fermentation end-products.     

气相色谱法同时测定保健食品中的5种 不饱和脂肪酸

目的建立气相色谱法同时测定保健食品中亚油酸、α-亚麻酸、二十碳五烯酸(eicosapentaenoic acid,EPA)、二十二碳六烯酸(docosahexaenoic acid,DHA)和二十二碳五烯酸(docosapentaenoic acid,DPA)的含量。方法样品先采用氢氧化钾甲醇溶液进行皂化处理,再用三氟化硼甲醇溶液甲酯化,经HP-FFAP色谱柱(30m×0.53 mm,1.0μm)分离测定。结果 EPA甲酯、DHA甲酯、DPA甲酯、亚油酸甲酯、α-亚麻酸甲酯分别在0.03927~1.178、0.04200~1.260、0.03449~1.035、0.08368~1.255、0.08482~4.241 mg/mL的浓度范围内线性关系良好,相关系数r均大于0.999;检出限分别为0.0039、0.0042、0.0034、0.0042、0.0042 mg/mL;加标回收率在91.1%~109.3%之间,相对标准偏差均小于5%。结论该方法操作简单快捷,适用于保健食品中亚油酸、α-亚麻酸、EPA、DPA和DHA的测定。     

Analysis of pomegranate seed oil for the presence of jacaric acid

BACKGROUND: Pomegranate seed oil is predominantly composed of triglycerides containing unsaturated fatty acids, including high levels of conjugated linolenic acids (CLnAs). The major CLnA component, punicic acid, is known to possess biological activity. Consequently, it is desirable to obtain a detailed characterisation of pomegranate seed oil fatty acid profiles, including molecules potentially co‐eluting with punicic acid, such as jacaric acid. RESULTS: Conjugated fatty acid profiles of a commercial sample of cold pressed pomegranate seed oil were characterised in detail by both gas chromatography of methyl esters and by ¹³C NMR spectroscopy. The methylation procedures were found to be critical for determination of accurate fatty acid profiles. GC analysis was unable to resolve jacaric acid from punicic acid, the major fatty acid present in pomegranate seed oil. To establish the presence or absence of jacaric acid, ¹³C NMR was employed. CONCLUSION: This is the first study to investigate pomegranate seed oil for the presence of jacaric acid. Punicic acid, eleostearic acid, and catalpic acid were confirmed by ¹³C NMR, but jacaric acid was not found. Thus, we have shown that punicic acid levels may be accurately measured by gas chromatography alone in pomegranate seed oil. Copyright © 2009 Society of Chemical Industry     

磁化处理对脂肪酸精馏过程的影响

在不同磁感应强度的磁场中,研究了磁化处理对脂肪酸精馏过程的影响。研究结果表明,磁场对脂肪酸的精馏过程有一定的影响,脂肪酸经磁化处理后,油酸的含量提高0.41%～0.64%,收率提高0.30%～0.47%;亚油酸的含量提高0.46%～0.69%,收率提高0.37%～0.54%;硬脂酸的含量提高0.44%～0.62%,收率提高0.34%～0.48%。由此可见,磁化处理有利于脂肪酸精馏过程的进行。     

Effects of addition of malic or citric acids on fermentation quality and chemical characteristics of alfalfa silage

We studied the effects on alfalfa preservation and chemical composition of the addition of different levels of malic acid and citric acid at ensiling as well as the utilization efficiency of these 2 organic acids after fermentation. Alfalfa was harvested at early bloom stage. After wilting to a dry matter content of approximately 40%, the alfalfa was chopped into 1- to 2-cm pieces for ensiling. Four levels (0, 0.1, 0.5, and 1% of fresh weight) of malic acid or citric acid were applied to chopped alfalfa at ensiling with 4 replicates for each treatment, and the treated alfalfa forages were ensiled for 60 d in vacuum-sealed polyethylene bags (dimensions: 200 mm × 300 mm) packed with 200 to 230 g of fresh alfalfa per mini silo and an initial density of 0.534 g/cm³. The application of malic or citric acids at ensiling for 60 d led to lower silage pH than was observed in the control silage (0% of malic or citric acids). Application of the 2 organic acids led to higher lactic acid concentration in alfalfa silage than in the control silage except with the application rate of 1% of fresh weight. Silages treated with both organic acids had lower nonprotein nitrogen concentrations than the control silages, and the nonprotein nitrogen concentrations in ensiled forages decreased with the increase in malic or citric acid application rates. The application of the 2 organic acid additives led to lower saturated fatty acid proportions and higher polyunsaturated fatty acid proportions in ensiled alfalfa than in the control silage. The amount of malic and citric acids degraded during ensiling of alfalfa was 1.45 and 0.63 g, respectively. At the application rate of 0.5% of fresh weight, residues of malic acid and citric acid in alfalfa silage were 11.1 and 13.6 g/kg of dry matter. These results indicate that including malic or citric acids at the ensiling of alfalfa effectively improved silage fermentation quality, limited proteolysis, improved fatty acid composition of the ensiled forage, and could provide animals with additional feed additives proven to promote animal performance. However, when the application rate of both organic acids reached 1%, the concentration of lactic acid in silages decreased notably. Additionally, 0.5 and 1% application rates also increased the yeast count in ensiled alfalfa.     

过氧乙酸灭菌效果及酸残留的实验研究

目的 研究过氧乙酸灭菌的效果及酸的残留量对pH值的影响。方法 用微生物学无菌检测法和pH值测定法。结果 满载,少量装载,重复灭菌时达到无菌效果,△pH均在0.3～0.4之间。结论 经过氧乙酸灭菌的塑料瓶能达到无菌要求,酸的残留量对pH值的影响不显著,生产上可用过氧乙酸灭菌法对不耐热的内包材进行灭菌。     

Growth of Aeromonas hydrophila K144 as Affected by Organic Acids

The influence of different acids on the aerobic growth kinetics of Aeromonas hydrophila was studied in BHI broth with 0.5 and 2.0% NaCl incubated at 5 and 19°C. Growth curve data were analyzed by the Gompertz equation and a nonlinear regression program; generation and lag times were calculated from the Gompertz parameters. Type of acid, pH, NaCl level and temperature influenced lag and generation times. The organic acids (acetic, lactic, citric and tartaric) inhibited growth at higher pH values than inorganic acids (HCl and H₂SO₄). The high NaCl level interacted with type of acid and pH to restrict growth of the organism at the lower temperature of incubation. Acetic and lactic acids were effective in controlling the growth of A. hydrophila and could readily be combined with low holding temperature to render foods free of the organism.     

花生四烯酸、二十二碳六烯酸和二十碳五烯酸 在炎症中的作用概述

心脑血管疾病、肿瘤、糖尿病、神经系统疾病、自身免疫等疾病严重危害着人类的生命和健康,并消耗着大量医疗资源。事实上,很多疾病发生和发展的背后都伴随着炎症反应,炎症是众多疾病的病理基础,甚至是导致这些疾病的诱因。炎症本身是机体的防御性反应,但过度的炎症反应和长期慢性炎症会损害机体的稳态。炎症的调节和控制由炎症介质介导,花生四烯酸(arachidonic acid,AA)、二十二碳六烯酸(docosahexaenoic acid,DHA)和二十碳五烯酸(eicosapentaenoic acid,EPA)等长链多不饱和脂肪酸(10ng-chain polyunsaturated fatty acids,LC-PUFAs)的衍生物是一类重要的调控炎症的介质。炎性细胞间的交流和细胞内信号传递与LC-PUFAs有关。AA经环氧酶和脂氧合酶合成的类二十烷酸主要起促炎作用,但有的也有抗炎作用。DHA和EPA在体内起抗炎作用,由它们合成的消退素(resolvins,Rvs)和保护素(protectin,PD)是重要的抗炎活性物质。DHA和EPA还可以干扰炎性细胞内信号传导途径来抑制炎症反应。本文从炎症与疾病的关系、LC-PUFAs的衍生物及其促炎和抗炎机制等方面综述了AA、DHA和EPA在炎症中的作用。