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为深入了解云南特种木本油脂的营养价值和为进一步开发利用提供参考,采用气相色谱(gas chromatography, GC)和气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)对云南9种特种木本油脂(铁核桃油、青刺果油、澳洲坚果油、美藤果油、辣木籽油、漆树籽油、橡胶籽油、普洱茶叶籽油、牛油果油)中的脂肪酸组成和角鲨烯含量进行了定量分析,并用橄榄油作为对照,比较了它们在脂肪酸组成及角鲨烯含量上的差异,同时利用主成分分析(principle component analysis,PCA)和聚类分析(cluster analysis, CA)来进一步比较它们之间的聚类及相似情况。结果在所有的9种特种木本油脂中共检出脂肪酸组分17种,共有成分8种,成分以油酸、亚油酸、棕榈酸、硬脂酸和α-亚麻酸等为主,各种油脂之间脂肪酸组成及比例差异较大,各具特色;除了漆树籽油中以饱和脂肪酸(saturated fatty acid, SFA)为主,含量为77.2 %,其它油脂主要以不饱和脂肪酸(unsaturated fatty acid, UFA)为主,含量均不低于70.0 %,其中美藤果油和铁核桃油甚至超过90.0 %。9种特种木本油脂中角鲨烯含量差异较大,普洱茶叶籽油、牛油果油和澳洲坚果油中含有较高含量的角鲨烯,铁核桃油和青刺果油中含量稍低,而美藤果油、辣木籽油、漆树籽油和橡胶籽油中角鲨烯含量均小于10 mg/kg。结合脂肪酸组分及比例,PCA 和CA 能实现9种特种木本油脂之间各自的较好区分,并进一步分析发现澳洲坚果油与辣木籽油;铁核桃油与美藤果油;漆树籽油与牛油果油;普洱茶叶籽油与橄榄油、青刺果油、橡胶籽油,它们之间在聚类图上相似距离较近。总之,云南9种特种木本油脂都极具开发利用价值,研究结果能为繁荣我国食用油市场,提高经济效益和人民健康水平起到一定的积极作用。 相似文献
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花生和坚果过敏的患病率在全世界范围内以惊人的速度增长,成为一个重大的公共卫生问题。花生和坚果是全球各种美食中不可或缺的一部分,但它们却是最常见的食物致敏原之一,过敏反应从轻微的症状(如荨麻疹和腹痛)到严重的过敏反应(如呼吸困难、血压突然下降和意识丧失)。本文概述了花生和坚果中的主要致敏原,以及其引发的复杂免疫反应,探讨了检测和治疗花生和坚果过敏方面取得的进展,以及旨在降低过敏风险的食品加工和标签实践的不断发展。花生和坚果的过敏问题需要采取多学科方法来解决,需要持续研究免疫机制、制定预防策略以及改进食品加工工艺。本文旨在为花生和坚果过敏患者以及食品加工行业提供借鉴,为花生和坚果过敏的预防和诊断提供参考,最终目标是在确保消费者安全和解决食品行业面临的实际限制之间取得平衡。 相似文献
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Antioxidant activity of minor components of tree nut oils 总被引:1,自引:0,他引:1
The antioxidative components of tree nut oils were extracted using a solvent stripping process. Tree nut oil extracts contained phospholipids, sphingolipids, sterols and tocopherols. The chloroform/methanol extracted oils had higher amounts of phenolic compounds than their hexane extracted counterparts. The antioxidant activity of tree nut oil minor component extracts were assessed using the 2,2-azino-bis (3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, β-carotene bleaching test, oxygen radical absorbance capacity (ORAC) and photochemiluminescence inhibition assays. Results of these studies demonstrated that extracts of chloroform/methanol extracted oils possessed higher antioxidant activities than extracts of their hexane extracted counterparts. Meanwhile the extract of chloroform/methanol extracted pecan oil possessed the highest antioxidant activity. 相似文献
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The effect of four drip irrigation rates 0, 22.7, 45.4, and 68.1 L/hr/tree (LHT) on several quality parameters of ‘Stuart’ pecans were investigated along with values calculated from inshell weights, volumes, and kernel weights. Irrigation significantly increased kernel yield/tree, nut weight, diameter, kernel specific gravity, fill of nut, oil content, and appearance rating. Values calculated by computer analyses from weights and volumes were useful for evaluating the quality of nuts from the different irrigation treatments. This technique should be useful for researchers engaged in quality evaluations of inshell pecans. Nut size and % fill, and kernel color are the best parameters to estimate quality and value of pecans before actual shelling and processing. Additionally processing costs are partially dependent on nut size (no./kg) and kernel yield. 相似文献
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Marcela L Martínez Diana O Labuckas Alicia L Lamarque Damián M Maestri 《Journal of the science of food and agriculture》2010,90(12):1959-1967
Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient‐dense food mainly owing to its oil content (up to 740 g kg?1 in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by‐product obtainment and characteristics. Copyright © 2010 Society of Chemical Industry 相似文献
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Mengjie Geng Tan Hu Qi Zhou Ahmed Taha Lang Qin Wenhui Lv Xiaoyun Xu Siyi Pan Hao Hu 《International Journal of Food Science & Technology》2021,56(4):1649-1660
Gel-like emulsions were produced by high-intensity ultrasound (HIU) emulsification using soy protein as an emulsifier. Sunflower (a seed kernel oil), peanut (a groundnut oil), hazelnut, walnut, almond and pine nut oils were chosen as oil phases. The kinds of nut oil significantly affect the structures and properties of gel-like emulsions. The particle size of sunflower oil gel-like emulsion was smallest. Moreover, the macrorheological and microrheological results indicated that the values of apparent viscosity, storage modulus (G′) and elasticity index (EI) of sunflower and almond oil gel-like emulsions were higher while those of the walnut and pine nut oil gel-like emulsions were lower. Moreover, the sunflower oil gel-like emulsion was more stable after 2-month storage. The current study illustrated that HIU was of great importance for the production of high-viscosity gel-like emulsions. Furthermore, the differences of nut oils resulted in diverse physicochemical properties of gel-like emulsions. 相似文献
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以海南产槟榔为实材,采用超临界CO2流体萃取的方法提取槟榔子中的精油,并借助气质联用仪分析槟榔精油成分,从气质分析所得总离子流色谱图中共分离出105个峰,利用随机GC-MSSolution工作站美国国家标准谱图库(NIST-MS,2005)自动检索各组分质谱数据,共检出87种化合物并且确定了其化合物结构。研究结果表明:超临界提取所得精油以醇、酸、烷烃类为主,其中醇类相对含量为49.79%,酸类相对含量为17.76%,烃类相对含量8.31%。功能性成分如甾醇、维生素E、反式角鲨烯所占比例较高,为研究槟榔油的生理功能提供了理论依据。 相似文献
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以红松松籽为原料,经超声波预处理后,利用水酶法提取松籽油,通过单因素试验及响应面试验研究松籽油提取工艺,并对其氧化稳定性进行分析。结果表明,松籽油提取的优化工艺条件为超声强度0.28 W/cm2、超声时间40 min、超声温度50 ℃、料液比1∶5(g/mL)、碱性蛋白酶加酶量1 427 U/g、酶解时间4.08 h、酶解温度44 ℃,在此条件下松籽油得率可以达到73.01%。温度、光照对松籽油氧化有显著促进作用,3 ℃以下避光贮藏松籽油可使其有良好的氧化稳定性。 相似文献
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Panagiotis Madesis Ioannis Ganopoulos Irene Bosmali Athanasios Tsaftaris 《Food research international (Ottawa, Ont.)》2013,50(1):351-360
Tree nuts are nutritionally important foods, being rich sources of vitamins, minerals, healthy fats and proteins and having cardio protective effects. Despite their healthy attributes, some tree nuts are also known for triggering adverse immune responses to individuals. Thus, an ongoing challenge in molecular biology is to develop rapid, accurate and reliable techniques to identify organisms and their processed foods, particularly those which could be contaminated with allergenic compounds. Lately, in addition to different chemical and immunological methods used, DNA based methods were also applied for this purpose. We describe here a novel, specific and highly sensitive High Resolution Melting analysis based method, using chloroplast barcoding regions (Bar-HRM) in order to a) obtain barcoding information for the major tree nut species (we have also included peanuts and sesame in our study) and b) to quantitatively identify one such allergenic tree nut species, like hazelnut in processed foods. The results show that the proposed method i) is capable of distinguishing among different tree nut species, ii) can be applied to processed tree nut products such as biscuits and iii) can detect a ratio of 0.01% of hazelnut in biscuits. In conclusion, it is demonstrated that BAR-HRM is suitable for the rapid, closed-tube and accurate screening of large numbers of tree nuts and/or of their processed foods and for the identification of allergenic tree nut species contained in processed foods. 相似文献