镁碱沸石的改性及催化油酸异构化制备异硬脂酸

以钠型镁碱沸石为催化剂,经改性和表面修饰后催化油酸进行异构化反应,再通过加氢反应制备异硬脂酸。采用单因素实验考察了不同改性条件(改性方法、改性剂、煅烧温度和煅烧时间)对催化剂活性的影响,在此基础上探究了3种不同表面修饰剂对改性催化剂的修饰催化效果。结果表明,最佳的改性条件为：采用铵改性,以氯化铵为改性剂,煅烧温度500 ℃,煅烧时间3 h。在最佳改性条件下,异硬脂酸产率达到74.81%。在最佳改性条件下制备的氢型镁碱沸石,用10%（基于催化剂质量）三苯基膦进行表面修饰后,用于催化油酸异构化制备异硬脂酸,异硬脂酸产率超过81%。     

催化油酸内酯化反应合成硬脂酸内酯

以浓硫酸为催化剂,催化油酸内酯化反应合成硬脂酸内酯,并利用GC-MS对样品组成进行分析。以油酸转化率和硬脂酸内酯产率为指标,通过单因素实验考察催化剂用量、反应时间、反应温度和溶剂种类对浓硫酸催化油酸内酯化反应合成硬脂酸内酯的影响,并以硬脂酸内酯的产率为响应值,采用响应面分析法进行优化。得到硬脂酸内酯的最佳合成条件为催化剂用量43.6%、反应时间6.8 h、反应温度45℃、溶剂二氯甲烷,在此条件下硬脂酸内酯的产率达81.20%,含量为80.42%。     

正丁基三乙胺硫酸氢盐离子液体催化制备油酸异丁酯

采用正丁基三乙胺硫酸氢盐离子液体为催化剂,对油酸和异丁醇催化酯化合成油酸异丁酯的反应过程以及油酸异丁酯与生物柴油调合的低温流动性能进行了研究。单因素实验分析表明,当反应时间45 min,反应温度110℃,催化剂用量6%(占油酸用量的质量分数),醇酸摩尔比5∶1时转化率最高;正交实验极差分析表明,各因素对反应转化率的影响主次顺序为反应温度催化剂用量反应时间醇酸摩尔比,反应的最佳条件为反应温度100℃,催化剂用量6%,反应时间45min,醇酸摩尔比5∶1。在最佳条件下进行验证实验,得到酯化反应转化率为98.6%。所得油酸异丁酯的凝点为-25.3℃,冷滤点为-21.5℃,运动黏度为6.52 mm2/s,其低温性能好,流动性能较差,与生物柴油调合可很好地改进生物柴油的低温性能和油酸异丁酯的流动性能。     

TiO_2纳米纤维固定化脂肪酶催化合成油酸甘油二脂

以电纺TiO_2纳米纤维为载体固定化脂肪酶,催化米糠油与甘油反应,合成油酸甘油二脂。通过单因素试验,研究了不同反应温度、反应时间、pH、加水量以及有机溶剂对油酸甘油二脂的产率及油酸转化率的影响。结果表明,最优工艺条件为反应温度60℃,反应时间6 h, pH 7.5,初始加水量10%,此条件下油酸甘油二酯的产率最大,以正己烷为溶剂时,油酸的转化率较高。     

连续流反应器中油酸无溶剂合成9,10-二羟基硬脂酸

为改善现有9,10-二羟基硬脂酸合成存在的反应不连续、反应时间过长等问题，以油酸为原料，过氧化氢为氧化剂，在连续流反应器中合成9,10-二羟基硬脂酸，对催化剂进行了筛选，并对合成工艺条件进行单因素实验优化。结果表明，9,10-二羟基硬脂酸，合成的最佳工艺条件为以磷钨酸为催化剂、不使用溶剂、30%过氧化氢与油酸物质的量比3∶1、反应温度60℃、催化剂用量10%(以油酸质量计)、反应时间23.6 min,在此条件下油酸转化率为91.2%,9,10-二羟基硬脂酸选择性为82.6%。该方法解决了传统间歇釜式反应器中制备9,10-二羟基硬脂酸时反应时间长、工艺烦琐等问题，且绿色环保。     

自生压条件下三种催化剂对红花油脂肪酸二聚作用的影响

以红花油为原料,皂化酸解后得到复合脂肪酸。研究了在自生压条件下,蒙脱土、高岭土和二氧化锆3种催化剂对红花油复合脂肪酸二聚作用的影响。结果表明,在加料量140mL(脂肪酸与反应容器的体积比为0.47)、加水量2%、搅拌速度550r/min的条件下,红花油脂肪酸二聚化制备二聚酸的适宜条件为:(1)催化剂蒙脱土的用量9%,催化助剂Li2CO3用量0.6%,反应温度280℃,反应时间4h,产率74.99%;(2)催化剂高岭土用量9%,催化助剂Li2CO3用量0.5%,反应温度280℃,反应时间5h,产率72.16%;(3)催化剂二氧化锆用量7%,催化助剂Li2CO3用量0.7%,反应温度260℃,反应时间5h,产率为67.49%。     

响应面法优化植物甾醇硬脂酸酯制备工艺

采用十二烷基硫酸铜催化合成植物甾醇硬脂酸酯,研究反应温度、反应时间、催化剂用量及酸醇摩尔比等因素对酯化反应的影响。通过单因素试验与响应面试验优化,得出酯化反应的最优制备条件为:反应温度129℃,反应时间2.6h催化剂用量为植物甾醇量1.15%,酸醇摩尔比为1.2∶1,在此条件下制备植物甾醇硬脂酸酯,其酯化率为92.59%。     

酶催化合成大豆甾醇油酸酯的工艺研究

以大豆甾醇和油酸为原料,在酶的催化下合成大豆甾醇油酸酯,采用高效液相色谱对产物进行定性定量分析,通过单因素实验考察催化剂脂肪酶的种类和用量、醇酸摩尔比、反应温度和反应时间等对大豆甾醇油酸酯产率的影响,并通过正交实验优化大豆甾醇油酸酯的合成工艺条件。采用红外光谱对产物进行了表征。结果表明:大豆甾醇油酸酯的最佳合成工艺条件为催化剂N435脂肪酶用量6%(以大豆甾醇和油酸的总质量计)、醇酸摩尔比1∶1、反应温度50℃、反应时间30 h、异辛烷用量10 mL(大豆甾醇为1 mmol时),在最佳条件下大豆甾醇油酸酯产率为86. 51%;红外表征说明合成的产物为大豆甾醇油酸酯。     

表面修饰的酸性丝光沸石催化油酸支链化

利用三苯基膦将合成的酸性丝光沸石进行表面修饰处理,使酸性丝光沸石外表面的部分酸性中心被三苯基膦吸附而失活,经过外表面修饰的酸性丝光沸石用于催化油酸支链化的反应,可明显提高目标产物C18饱和支链脂肪酸的选择性,加氢产物的C18饱和支链脂肪酸产率可提高约5个百分点。经过响应面法优化后,表面修饰的酸性丝光沸石催化油酸支链化反应最优工艺条件为:催化剂用量7.0%(基于油酸质量),加水量4.5%(基于油酸质量),反应温度270℃,反应时间4.5 h。在最优反应条件下,C18饱和支链脂肪酸产率可达到87.25%。反应动力学研究表明,该油酸支链化反应的反应活化能为22.46 k J/mol,指前因子为3.2×103。     

维生素E油酸酯的合成研究

以维生素E及油酸为原料,乙酸酐为共反应剂,三乙胺为催化剂合成了维生素E油酸酯。讨论了原料配比、催化剂用量、反应温度和反应时间等4个因素对维生素E油酸酯产率的影响,并采用TLC和HPLC法对产品进行分析。结果表明,最佳合成工艺为维生素E与中间体的摩尔配比为1∶2.0,催化剂用量0.15 mL,反应时间5 h,反应温度为40℃,在此条件下反应产率为31.94%。     

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.     

Short communication: Eicosatrienoic acid and docosatrienoic acid do not promote vaccenic acid accumulation in mixed ruminal cultures

Previous research found that docosahexaenoic acid (C22:6n-3) was a component of fish oil that promotes trans-C18:1 accumulation in ruminal cultures when incubated with linoleic acid. The objective of this study was to determine if eicosatrienoic acid (C20:3n-3) and docosatrienoic acid (C22:3n-3), n-3 fatty acids in fish oil, promote accumulation of trans-C18:1, vaccenic acid (VA) in particular, using cultures of mixed ruminal microorganisms. Treatments consisted of control, control plus 5 mg of C20:3n-3 (ETA), control plus 5 mg of C22:3n-3 (DTA), control plus 15 mg of linoleic acid (LA), control plus 5 mg of C20:3n-3 and 15 mg of linoleic acid (ETALA), and control plus 5 mg of C22:3n-3 and 15 mg of linoleic acid (DTALA). Treatments were incubated in triplicate in 125-mL flasks, and 5 mL of culture contents was taken at 0 and 24 h for fatty acid analysis by gas-liquid chromatography. After 24 h of incubation, the concentrations of trans-C18:1 (0.87, 0.88, and 0.99 mg/culture), and VA (0.52, 0.56, and 0.62 mg/culture) were similar for the control, ETA, and DTA cultures, respectively. The concentrations of trans-C18:1 (5.51, 5.41, and 5.36 mg/culture), and VA (4.78, 4.62, and 4.59 mg/culture) were also similar between LA, ETALA, and DTALA cultures, respectively. These data suggest that C20:3n-3 and C22:3n-3 are not the active components in fish oil that promote VA accumulation when incubated with linoleic acid.     

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。     

气相色谱法同时快速测定食品中丙酸、山梨酸、苯甲酸及脱氢乙酸

通过液液萃取净化样品研究,建立了食品中丙酸、山梨酸、苯甲酸、脱氢乙酸及其盐含量气相色谱同时快速测定方法,适用于固体非酯(脂)类食品的检测。结果表明:丙酸的回收率在85.1%~91.3%之间,其余3种防腐剂的回收率均在95.2%~99.4%之间;实验室内变异系数(CV,n=6)最大值≤4.7%,4种防腐剂检出限均在0.002 g/kg以下。4种目标物在有杂质干扰时,可用不同的极性毛细管柱做进一步的确认。本方法具有适用范围广、检测效率高、重现性好、准确度高、检出限低的特点,推广应用对我国食品安全的监督检验具有重要的意义。     

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。     

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.     

Anti-obesity effects of conjugated linoleic acid, docosahexaenoic acid, and eicosapentaenoic acid

Obesity has become a prevailing epidemic throughout the globe. Effective therapies for obesity become attracting. Food components with beneficial effects on "weight loss" have caught increasing attentions. Conjugated linoleic acid (CLA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) belong to different families of polyunsaturated fatty acids (PUFA). However, they have similar effects on alleviating obesity and/or preventing from obesity. They influence the balance between energy intake and expenditure; and reduce body weight and/or fat deposition in animal models, but show little effect in healthy human subjects. They inhibit key enzymes responsible for lipid synthesis, such as fatty acid synthase and stearoyl-CoA desaturase-1, enhance lipid oxidation and thermogenesis, and prevent free fatty acids from entering adipocytes for lipogenesis. PUFA also exert suppressive effects on several key factors involved in adipocyte differentiation and fat storage. Despite their similar effects and shared mechanisms, they display differences in the regulation of lipid metabolism. Moreover, DHA and EPA exhibit "anti-obesity" effect as well as improving insulin sensitivity, while CLA induces insulin resistance and fatty liver in most cases. A deeper and more detailed investigation into the complex network of anti-obesity regulatory pathways by different PUFA will improve our understanding of the mechanisms of body weight control and reduce the prevalence of obesity.     

酸味酿造产品中三酸比例评析

酸味酿造产品中乳酸、醋酸、丁酸共存,但比例不同形成的酸味特征也不同。控制不同的环境条件,创造出不同的微生物区系,形成不同的三酸比例,才能形成不同的产品风格。该文对常见的酸味酿造产品中微生物区系的变化及三酸含量进行了分析。     

杂多酸催化合成辛酸蔗糖酯

以蔗糖、辛酸为原料,杂多酸为催化剂合成辛酸蔗糖酯。用L16(45)正交设计优化实验,高效液相色谱法分析反应液组成。考察了催化剂种类和用量、反应温度、原料配比、反应时间等因素对辛酸蔗糖酯产率的影响,发现以二甲基亚砜为溶剂、蔗糖与辛酸摩尔比1∶9、磷钨酸用量为蔗糖质量的2.0%、110℃反应时间6h,蔗糖转化率达60%,产物产要是二酯。动力学研究发现,蔗糖反应级数为一级,反应表观速率常数为0.0059min-1(90℃)、0.0117min-1(110℃),反应表观活化能Ea=39.57kJ/mol。