黄蜀葵种子中资源性化学成分分析与利用价值探讨

分别采用气相色谱-质谱联用法、超高效液相色谱串联三重四极杆质谱法、紫外可见分光光度法、粗纤维测定法、BCA试剂盒法对黄蜀葵[Abelmoschus manihot(L.)Medic.]种子中的主要成分进行分析评价。结果表明,黄蜀葵种子含有丰富的脂肪酸类、可溶性总多糖、总纤维、可溶性蛋白、游离氨基酸类、核苷及碱基类成分,脂肪酸总量(棕榈油酸、棕榈酸、亚油酸、油酸、亚麻酸、硬脂酸)为55.47~102.17 mg/g,不饱和脂肪酸占脂肪酸总量的78.01%~79.40%;可溶性总多糖、总纤维和可溶性蛋白含量分别为6.53%~6.68%、12.77%~14.26%、10.36%~14.51%;检出的19种游离氨基酸类和7种核苷及碱基类成分中,氨基酸类成分较为丰富100.82~101.51 mg/g,其中必需氨基酸约占游离氨基酸总量的25%;核苷类成分含量较低(3.01~3.11 mg/g)。研究结果为黄蜀葵种子的资源化利用提供了理论依据。     

甘肃迭部野生西康扁桃种仁油理化性质及脂肪酸组成分析

为探究西康扁桃的利用价值,以甘肃迭部林区野生分布的西康扁桃种仁油为材料,测定了西康扁桃油的理化性质、脂肪酸组成及部分生物活性物质。结果表明：西康扁桃种仁油酸值1.30 mg KOH/g、碘值98.00 g I/100 g、皂化值189.10 mg KOH/g、过氧化值3.80 mmol/kg、水分及挥发物质量分数0.26%、不溶性杂质质量分数0.04%、相对密度0.915 5、折光指数1.471 0,主要理化指标符合生物柴油用木本油脂标准和食用植物油国家安全标准;西康扁桃种仁油含有棕榈酸、棕榈油酸、十七烷酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸、花生-烯酸、芥酸10种脂肪酸,碳链长度在C16～C22之间。脂肪酸组成比较合理,其中饱和脂肪酸(SFA)质量分数(6.62%)低,以棕榈酸(4.68%)和硬脂酸(1.75%)为主,不饱和脂肪酸(USFA)质量分数(92.47%)高,以油酸(72.10%)和亚油酸(18.60%)为主,总不饱和脂肪酸(USFA)和总饱和脂肪酸(SFA)的比例接近14∶1。不饱和脂肪酸中单不饱和脂肪酸(MUFA)质量分数(72.88%)较高,多不饱和脂肪酸(PUFA...     

广式香肠烘烤过程中游离脂肪酸的变化研究

利用气相色谱对广式香肠中游离脂肪酸 (freefattyacid ,FFA)组分进行色谱分析。广式香肠游离脂肪酸中主要是十六碳和十八碳的脂肪酸 ,其中 ,不饱和脂肪酸占的比例较大。烘烤过程中广式香肠FFA组成发生变化 ,不饱和脂肪酸的质量分数由 53%升至 6 0 % ,饱和脂肪酸的质量分数则由 4 7%降为 4 0 % ;烘烤过程中FFA含量逐渐增加 ,由未烘时的 7 12 9mg/g干重上升为 52h时的 13 74 6mg/ g(干重 ) ,成品中FFA含量达干重质量的 1%以上。各游离脂肪酸组分含量增加的程度不同 ,增加的速率为 :亚油酸 >油酸 >棕榈油酸 >硬脂酸 >棕榈酸     

气相色谱-质谱法分析棕榈果脂肪酸组成

采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。     

澳洲坚果油脂肪酸组成分析

采用气相色谱-质谱联用技术对澳洲坚果油中的脂肪酸组成进行分析.结果表明,澳洲坚果油有10种脂肪酸,主要有棕榈油酸、油酸和11-二十烯酸等不饱和脂肪酸(相对含量77.23%)以及月桂酸、肉豆蔻酸、棕榈酸、硬脂酸、花生酸等饱和脂肪酸(相对含量22.39%),其中油酸相对含量达58.60%.     

盾叶木籽营养成分分析

为研究盾叶木籽的营养价值,依据国标及常规方法对其千粒质量、水分、粗脂肪、粗蛋白质、氨基酸、5种矿物元素及其油脂脂肪酸组成及相对含量进行测定。结果表明：盾叶木籽千粒质量为25.657 g,水分、粗脂肪和粗蛋白质含量分别为8.70、2.20 g/100 g和6.90 g/100 g;盾叶木籽检出16种氨基酸,7种必需氨基酸含量占总氨基酸含量的38.06%,必需氨基酸与非必需氨基酸的比值为61.44%,必需氨基酸比值系数分(SRC值)为61.83,营养价值较高;盾叶木籽中钙和铁含量较高,分别为7.84×10³ mg/kg和50.60 mg/kg;盾叶木籽油中共检出14种脂肪酸,其中饱和脂肪酸有6种,占脂肪酸总含量的14.26%,主要是棕榈酸(9.21%),不饱和脂肪酸有8种,占脂肪酸总含量的85.66%,主要是油酸(35.60%)和神经酸(18.10%)。综上,盾叶木籽有一定的经济价值,具有较好的开发前景。     

气相色谱-质谱法定性定量测定糜子中的脂肪酸

采用气相色谱-质谱法对糜子中脂肪酸进行定性、定量分析。结果共鉴定出14 种脂肪酸,相对含量为96.9%,其中不饱和脂肪酸8 种（64.533%）,主要有亚油酸（12.371%）、油酸（44.157%）、亚麻酸（1.173%）等。可见糜子中脂肪酸主要以不饱和脂肪酸为主,是优质脂肪酸。通过回归方程计算得出：糜子中棕榈酸、油酸、硬脂酸、亚油酸、亚麻酸的含量分别为100.261、165.309、23.402、52.181、17.516 mg/100 g。通过与其他杂粮进行比较,结果表明糜子和小米、高粱、小麦、燕麦、水稻一样均含有硬脂酸、油酸、亚油酸、亚麻酸和棕榈酸等,不饱和脂肪酸含量高,富含亚油酸和亚麻酸;本研究可为糜子品质的进一步开发和研究提供理论依据。     

不同品种核桃仁中脂肪酸含量及组成分析

以国内外不同品种的核桃仁为材料,采用酸水解法和气相色谱法,测定不同品种核桃仁中脂肪酸含量及组成,结果表明核桃仁中脂肪含量在65%左右,其中脂肪酸分别由棕榈酸、珠光酯酸、硬脂酸、油酸、亚油酸、α-亚麻酸、花生酸、花生一烯酸等8种脂肪酸组成。其中棕榈酸、珠光酯酸、硬脂酸、花生酸属于饱和脂肪酸,其含量在50～70g/kg左右,油酸、花生一烯酸属于单不饱和脂肪酸,含量在100～150g/kg之间,亚油酸、α-亚麻酸属于多不饱和脂肪酸,含量达到了410～490g/kg。     

气相色谱-质谱联用法测定植物油中脂肪酸组成

建立气相色谱-质谱联用法测定植物油中脂肪酸组成的方法。选用硼化氟-甲醇体系对样品进行甲酯化处理,再通过气相色谱-质谱技术对脂肪酸组成进行分析和鉴定。共分离出11种脂肪酸,结果表明:植物油中的脂肪酸以油酸、亚油酸、棕榈酸、硬脂酸为主,其中油酸和亚油酸含量均达70%以上,不饱和脂肪酸含量与饱和脂肪酸含量的比值:玉米油5.9%,菜籽油17.6%,葵花籽油11.7%,花生油3%,调和油5%。植物油中不饱和脂肪酸含量远远高于饱和脂肪酸含量。     

法系伊拉肉兔脂肪酸组成及滋味成分分析

采用气相色谱仪、氨基酸自动分析仪和高效液相色谱仪测定和分析了法系伊拉肉兔的脂肪酸组成和滋味成分。结果表明:法系伊拉肉兔的主要脂肪酸为棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸,其含量分别为5.52、5.31、4.19、7.16、3.65μg/100 g,饱和脂肪酸含量为11.68μg/100 g,不饱和脂肪酸含量为15.17μg/100 g;主要氨基酸为赖氨酸、谷氨酸和天门冬氨酸,其含量分别为2.09%、3.70%、2.05%,必须氨基酸占8%,非必须氨基酸占13.31%;主要核苷酸为5′-肌苷酸(5′-IMP)、肌苷(I)和5′-腺苷二磷酸(5′-ADP),其含量分别高达270.91、33.41、25.33 mg/100 g。     

Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin

ABSTRACT:  Type A gelatins were extracted from skins and bones of lizardfish and analyzed to determine their functional and chemical properties. Lizardfish skin gelatin had ash content of 2.2 ± 0.3% while bone gelatin had ash content of 12.2 ± 0.2%. Gel strength was 159.1 ± 14 and 135 ± 7.9 g, respectively, for skin and bone gelatins compared to 224.3 ± 7.7 g for porcine gelatin. Gelatin from skin exhibited higher viscosity and lower setting time than bone. Skin gelatin had higher imino acid content than bone gelatin. The total imino acid content was 21.71% and 19.83% for skin and bone, respectively. Both skin and bone gelatins contained more α chains than β and γ components. Both bone and skin gelatins also contained low molecular weight (< α) peptides. The differences in functional properties between the skin and bone gelatins appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatins.     

金鲳鱼不同组织脂肪酸组成比较

为提高金鲳鱼加工中副产物的利用率,本实验采用氯仿-甲醇法提取金鲳鱼5个组织部位中的脂质,采用GC-FID法测定各组织脂肪酸组成。脂质含量由高到低依次为:内脏(27.12±7.96) g/100 g>鱼身骨(16.04±3.35) g/100 g≈鱼头(15.88±3.09) g/100 g>鱼皮(11.93±5.72) g/100 g>鱼身肉(5.09±2.13) g/100 g。5个组织脂肪酸组成基本相同,富含油酸(24.31%~25.84%)、棕榈酸(23.16%~25.00%)和亚油酸(19.04%~19.76%)。饱和脂肪酸(SFA)在内脏(35.32%±2.17%)中含量最高,显著高于其它组织(p<0.05);单不饱和脂肪酸(MUFA)在鱼身骨(34.27%±1.28%)、鱼头(34.56%±1.32%)及鱼身肉(34.34%±1.57%)中含量显著高于内脏(32.68%±1.64%)和鱼皮(33.22%±1.23%)(p<0.05);多不饱和脂肪酸(PUFA)在5个组织间含量无显著差异;n-3PUFA和EPA+DHA在鱼皮(10.34%±1.76%和6.04%±1.53%)中含量最高,显著高于其它组织(p<0.05)。内脏中SFA(35.32%±2.17%) > MUFA(32.68%±1.64%) > PUFA(31.09%±3.18%);鱼身骨、鱼头及鱼身肉中MUFA > SFA ≈ PUFA;鱼皮中SFA(33.70%±2.22%) ≥ MUFA(33.22%±1.23%) ≥ PUFA(32.07%±3.23%)。因此,金鲳鱼组织脂质营养丰富,颇具开发利用价值。     

Physical, mechanical, and barrier properties of carp and mammalian skin gelatin films

Films of 0.11 to 0.13 mm thickness were prepared using gelatins from the skins of cultured freshwater carp species and mammalian gelatins viz., porcine and bovine skin gelatin. A comparative study was made on the physical, mechanical, and barrier properties of these films. The amino acid composition, gel strength, clarity, and gel setting point of the gelatins were also determined. Carp skin gelatins had a lower imino acid content (19.16% to 20.86%) than mammalian skin gelatins (22.91% to 23.7%). Grass carp gelatin had gel strength of 230.2 B that is comparable to the reported value for bovine skin gelatin (227.2 B). The bloom values of rohu and common carp skin gelatins were 188.6 B and 181.3 B, respectively, which were significantly lower than mammalian gelatins. Mammalian gels have significantly higher (P < 0.05) setting temperatures (23.7 to 24.2 °C) than carp skin gelatins. Tensile strength (TS) was lowest for films from common carp and rohu skin gelatin (490 and 497 kg/cm(2), respectively) and highest for porcine skin gelatin film. The degree of transparency (L*) was significantly higher for films from grass carp, bovine hide, and pork skin gelatin films. Carp skin gelatin films had significantly lower water vapor permeability (WVP) and oxygen permeability (OP) than mammalian skin gelatin films, which indicated that carp skin gelatin based films have superior barrier properties than mammalian skin gelatin films.     

Heavy metal contents and chemical compositions of atlantic (<Emphasis Type="Italic">Scomber scombrus</Emphasis>), blue (<Emphasis Type="Italic">Scomber australasicus</Emphasis>), and chub (<Emphasis Type="Italic">Scomber japonicus</Emphasis>) mackerel muscles

The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%), whereas blue mackerel had the highest moisture (70.10%) and the lowest crude fat (2.89%). Atlantic and blue mackerel had total saturated fatty acids (SFA)>polyunsaturated fatty acids (PUFA)>monounsaturated fatty acids (MUFA), whereas chub mackerel had PUFA>SFA>MUFA. The main SFA of the 3 mackerels were 16:0 and the main PUFAs were 22:6n-3 and 20:5n-3. The total amino acid contents in Atlantic, blue, and chub mackerel were 190.63, 169.49, and 172.97 mg/g, respectively. The major amino acids of the 3 mackerels were glutamic acid, aspartic acid, lysine, and leucine.     

厦门白姑鱼腌制加工过程中的脂肪酸变化分析

探讨厦门白姑鱼（Argyrosomus amoyensis）腌制加工过程中的脂肪酸的变化,并结合脂肪氧化相关指标：过氧化值（peroxide value,POV）及硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARS）值,确定脂肪氧化对脂肪酸组成的影响。从腌制加工的7 个关键工序中取样,采用气相色谱-质谱联用法分析脂肪酸,同时考察POV及TBARS值。结果表明：厦门白姑鱼原料含26.41%的饱和脂肪酸（saturated fatty acids,SFA）、20.26%的单不饱和脂肪酸（monounsaturated fatty acids,MUFA）和53.33%的多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）,共24 种,必需脂肪酸占12.49%,二十碳五烯酸（eicosapentaenoic acid,EPA）和二十二碳六烯酸（docosahexaenoicacid,DHA）占40.70%。在腌制加工中,SFA含量显著增加,MUFA含量和PUFA含量显著降低（P＜0.05）。POV和TBARS值都呈现了先增后减的趋势,分别在烘干1 d和3 d出现峰值。相关性分析表明,SFA与MUFA呈显著负相关（P＜0.05）,与PUFA呈极显著负相关（P＜0.01）,MUFA和PUFA没有相关性;SFA与POV和TBARS值呈现显著正相关（P＜0.05）,而PUFA与POV和TBARS值分别呈显著（P＜0.05）和极显著负相关（P＜0.01）。因此,厦门白姑鱼脂肪酸种类多,含有丰富的不饱和脂肪酸,腌制加工过程对主要8 种脂肪酸有显著影响,脂肪的氧化使SFA含量增加,同时使PUFA含量降低,PUFA更容易发生氧化。     

河川沙塘鳢肌肉营养成分的分析和评价

为了解河川沙塘鳢肌肉的营养价值,采用生化分析手段对生态养殖的2 龄冬季河川沙塘鳢进行肌肉营养成分分析和品质评价。结果显示,冬季河川沙塘鳢的肌肉水分、粗蛋白、粗脂肪和粗灰分含量分别为78.08%、18.26%、1.11%和1.30%。18 种被检出的常见氨基酸中含量最高的3 种氨基酸是谷氨酸、天冬氨酸和赖氨酸;肌肉鲜样中氨基酸总量（total amino acid,TAA）、必需氨基酸（essential amino acids,EAA）、半必需氨基酸（half essential amino acids,HEAA）和鲜味氨基酸（delicious amino acid,DAA）分别为19.47%、7.74%、1.80%和7.09%;EAA/TAA、EAA/非必需氨基酸（nonessential amino acids,NEAA）、DAA/TAA分别为39.75%、77.92%和36.42%;第1、第2限制性氨基酸分别是色氨酸和缬氨酸;必需氨基酸指数和支链氨基酸与芳香族氨基酸的比值（F值）分别为74.86和2.15。肌肉干样中检出6 种饱和脂肪酸（total saturated fatty acids,SFA）、4 种单不饱和脂肪酸（monounsaturated fatty acids,MUFA）和10 种多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）;ΣSFA、ΣMUFA、ΣPUFA、Σn-3 PUFA、二十碳五烯酸＋二十二碳六烯酸和Σn-6 PUFA分别为31.83%、20.91%、47.27%、30.60%、23.58%和15.56%,ΣSFA/ΣUFA和Σn-3 PUFA/Σn-6 PUFA分别为0.47%和1.97%。结果表明,河川沙塘鳢是一种营养价值较高、味道鲜美的优质鱼类,且有一定的保健作用;冬季河川沙塘鳢肌肉营养价值高于繁殖季节的,其粗蛋白和粗脂肪含量较高且氨基酸和脂肪酸组成较优。     

Effect of feeding growing–fattening rabbits a diet supplemented with whole white lupin (Lupinus albus cv. Amiga) seeds on fatty acid composition and indexes related to human health in hind leg meat and perirenal fat

A total of 20 weaned rabbits (33 days old) (10 per treatment) were fed one of two diets that included 150 g of sunflower meal (SF)/kg of diet or 120 g of whole white lupin (WL)/kg of diet for 42 days. The WL diet contained less saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) but more monounsaturated fatty acids (MUFA) than the SF diet. The WL diet significantly decreased SFA and PUFA content, as well as the PUFA n − 6/PUFA n − 3 ratio and saturation, atherogenic and thrombogenic indexes in hind leg meat. The fatty acid composition in perirenal fat was similar to that of hind leg meat; however, significantly higher MUFA levels were observed in rabbits fed the WL diet. Thus, feeding rabbits the WL diet affected the fatty acid profile of hind leg meat and perirenal fat in a favourable manner.     

Water Vapor Permeability of Mammalian and Fish Gelatin Films

ABSTRACT:  Water vapor permeability of cold- and warm-water fish skin gelatins films was evaluated and compared with different types of mammalian gelatins. Alaskan pollock and salmon gelatins were extracted from frozen skins, others were obtained from commercial sources. Water vapor permeability of gelatin films was determined considering differences on percent relative humidity (%RH) at the film underside. Molecular weight distribution, amino acid composition, gel strength, viscoelastic properties, pH, and clarity were also determined for each gelatin. Water vapor permeability of cold-water fish gelatin films (0.93 gmm/m²hkPa) was significantly lower than warm-water fish and mammalian gelatin films (1.31 and 1.88 gmm/m²hkPa, respectively) at 25 °C, 0/80 %RH through 0.05-mm thickness films. This was related to increased hydrophobicity due to reduced amounts of proline and hydroxyproline in cold-water fish gelatins. As expected, gel strength and gel setting temperatures were lower for cold-water fish gelatin than either warm-water fish gelatins or mammalian gelatins. This study demonstrated significant differences in physical, chemical, and rheological properties between mammalian and fish gelatins. Lower water vapor permeability of fish gelatin films can be useful particularly for applications related to reducing water loss from encapsulated drugs and refrigerated or frozen food systems.     

澳洲美利奴羊肉脂肪酸组成

选择3 只澳洲美利奴羔羊的背最长肌、臀肌及臂三头肌,利用气相色谱-质谱联用技术对其脂肪酸含量进行测定及分类探讨。结果表明：澳洲美利奴羊肉中共含有脂肪酸35 种,其中C15:1、C16:0、C17:1、C18:0、C18:1 n-9c脂肪酸含量较高,3 个部位肌肉中：不饱和脂肪酸含量＞饱和脂肪酸含量＞单不饱和脂肪酸含量＞多不饱和脂肪酸含量,且每个部位肌肉中单不饱和脂肪酸含量比多不饱和脂肪酸含量均高出2～3 倍;n-3脂肪酸亚麻酸甲酯（C18:3 n-3）在臂三头肌中的含量显著高于背最长肌（P＜0.05）;与另外2 个部位相比,臂三头肌总脂肪酸、饱和脂肪酸、不饱和脂肪酸、中链脂肪酸及长链脂肪酸含量均最高;臂三头肌中多不饱和脂肪酸与饱和脂肪酸含量比值最高,背最长肌中最低。     

豉香型白酒肥肉浸制产脂肪油及脂质氧化研究

以黑米、黑豆、黑木耳为原料,以木糖醇代替蔗糖,将黑米黑豆黑木耳混合液与牛乳共同发酵,研制一种低糖复合发酵乳,并采用单因素及正交试验优化其发酵工艺条件。结果表明,通过高温烘焙香气试验确定黑米、黑豆烘烤条件分别为160 ℃烘烤8 min、180 ℃烘烤10 min。低糖复合发酵乳的最佳工艺条件为黑米∶黑豆∶黑木耳=3∶2∶1（g∶g）,黑米黑豆黑木耳混合液∶牛乳=6∶4（V/V）,混合菌种（保加利亚乳杆菌∶嗜热链球菌=1∶2）接种量4.0%,木糖醇添加量8%。在此优化工艺条件下,低糖复合发酵乳的感官评分为94.2分,脂肪含量为3.6%,蛋白质含量为5.9%,酸度为79 °T,还原糖含量为5.2%,全乳固体为16.1%;乳酸菌数为1.91×106 CFU/g;未检出致病菌,符合相关国家标准。