9个品种干辣椒的品质分析及评价

为分析朝天椒、线椒和角椒3种类型干椒品质差异,对9个特色品种干辣椒（内黄新一代、花溪党武椒和丘北椒三份朝天椒,大方皱椒、沙湾线椒、陕西秦椒和甘谷线椒四份线椒,托县红辣椒和益都红辣椒两份角椒）结构特征值（籽和肉含量）和9项品质指标（粗纤维、糖、脂肪、蛋白质、水分、灰分、类胡萝卜素、辣椒碱类物质和挥发性物质）进行了检测,并通过主成分分析和聚类分析进行干辣椒综合品质评价。结果表明:籽、肉干基占比分别为21%~47%和52%~79%,主要成分为粗纤维、糖、脂肪和蛋白质,含量分别为35%~46%、11%~28%、13%~19%和14%~18%。还原糖占总糖77%~99%;含19~27种脂肪酸,不饱和脂肪酸占总脂肪酸80%以上,其中亚油酸为61%~73%;类胡萝卜素含量为73~458 mg/100 g,以辣椒红素为主（37~221 mg/100 g）;辣椒碱类物质含量18~206 mg/100 g;共检出11类挥发性物质,总含量1.12~7.65 mg/100 g。主成分分析将9项品质指标简化为3个主成分,累计方差贡献率为85.29%,反映了干辣椒品质绝大部分信息。9个品种干辣椒可聚为2类,3个品种的朝天椒为一类、4个品种线椒和2个品种角椒为一类。综合结构特征值及其与品质指标相关性分析发现:籽含量高的朝天椒脂肪、粗纤维和挥发性物质含量高,粗纤维、脂肪含量与籽含量显著正相关（P<0.05）;角椒和线椒果肉含量高,总糖含量高,且总糖与果肉含量显著正相关（P<0.05）。朝天椒是制粉和火锅底料等的优质原料,角椒适宜作制酱原料,线椒类胡萝卜素含量高,可作增色调味和色素提取等的原料,本研究结果可为9个品种干辣椒品质评价及加工辣椒品种选择提供理论参考。     

不同品种红树莓果籽营养成分分析

以东北地区的哈瑞太兹、菲尔杜德、秋福、宝石红、欧洲红5种红树莓果籽为原料,用国标法对不同品种红树莓果籽的外观、质量等理化指标进行测定,并测定比较这5种红树莓果籽中的营养成分及活性物质含量。结果表明:不同品种的红树莓果籽的理化指标、营养成分及活性物质含量具有一定差异。红树莓果籽属小籽粒种子,千粒质量1.06~1.60 g,含水分3.23%~8.78%、粗脂肪12.69%~16.65%、粗蛋白4.64%~8.54%、总糖2.00%~4.26%、还原糖0.97%~2.40%、粗灰分0.84%~1.57%、总酚15.21~18.53 mg/g、黄酮8.19~11.50 mg/g、原花青素19.43~31.10 mg/g。不同品种红树莓果籽中VE含量为33.80~52.59μg/g,VA、VD、VK未检出。红树莓果籽中含有丰富的Ca、Co、Fe、K、P等矿物质元素,其中秋福果籽中矿物质元素含量最高为3 520.51μg/g。     

辣椒籽品质分析及黄酮提取工艺研究

文章通过对辣椒籽营养成份进行比较分析,探讨辣椒籽开发利用的基本特性,同时研究微波辅助提取辣椒籽黄酮最佳工艺。实验表明辣椒籽油脂和氨基酸含量较高,分别为11.89%和15.11%。黄酮、不饱和脂肪酸等抗氧化性物质含量较高,具有较高的开发利用价值。微波辅助提取辣椒籽黄酮最优工艺为:微波功率为540W,乙醇浓度40%,时间为120s,固液比1:25,黄酮平均提取量为116.22mg/g。     

粉碎度对辣椒籽成分溶出效果的影响

通过对辣椒籽进行粗粉碎,选择3个粉碎度对不同粉碎度辣椒籽的营养成分及活性物质溶出含量进行分析。结果表明,粉碎度对辣椒籽营养成分溶出含量有一定影响。其中,粉碎度对油脂和辣椒素的溶出含量影响极显著(P0.01)。60目辣椒籽中脂肪溶出含量最高,可达到32.83%。40目辣椒籽黄酮溶出含量分别达到最高209.126mg/100 g。辣椒素溶出含量随着粉碎度的增大而增加,当粉碎度达到60目时,其辣椒素可达到10.26 mg/100 g,斯克维尔指数为1 583,辣度级别达到4级。     

基于神经网络模型预测辣椒提取液抗氧化性和亚硝酸盐清除率

辣椒包含丰富的活性物质并且对人体健康有益。本研究主要探究了辣椒提取液的抗氧化性和亚硝酸盐的清除作用。干红辣椒被浓度为1%~10%的乳酸、草酸、柠檬酸、乙酸和酒石酸连续提取。辣椒提取液中辣椒碱、辣椒红素、多酚和类黄酮物质被测定,以及抗氧化性和亚硝酸盐清除率被探究。在5种有机酸辣椒提取液中辣椒碱和辣椒红素含量分别为118.63~66.78μg/g和26.67~7.37μg/g,多酚和黄酮含量分别为357.03~182.53mg/L和20.34~3.11mg/L。草酸提取液的抗氧化性和亚硝酸盐的清除率最高。神经网络模型用于揭示活性成分与抗氧化性和亚硝酸盐清除率的关系,结果显示:辣椒红素和多酚物质与抗氧化性和亚硝酸盐清除率显著性最高。     

GC/MS/AMDIS法测定四种辣椒中三种辣椒碱类物质的含量

以四种不同品种的辣椒为研究对象,提取辣椒中辣椒碱类物质,用气相色谱-质谱联用法(GC/MS)和自动质谱退卷积定性系统(AMDIS)对辣椒碱类物质进行分析检测,检测结果表明:三种辣椒碱类物质中辣椒碱含量最高,二氢辣椒碱次之,降二氢辣椒碱含量最低.四种辣椒中印度魔鬼椒中辣椒碱含量最多达35.94％,黄灯笼辣椒中含量为13.62％,朝天椒中含量为7.51％,二荆条辣椒中含量为3.6％.     

不同生长期仙人掌的营养及生理活性成分分析

对米邦塔仙人掌的营养成分、活性成分分析。结果表明粗蛋白含量为0.65%~0.68%,脂肪含量为0.30%~0.31%;氨基酸总量为6.81%~7.38%,其中谷氨酸含量达1.08%~1.52%;果胶、膳食纤维分别为1.47%~1.68%和0.87%~1.22%;干样的钙含量可达5.6%,铁8.06mg/100g,锌3.30mg/100g;B族维生素丰富,其中干样VB6含量可达5.62mg/100g;单宁0.02%~0.04%;不含草酸;生理活性物质如粗多糖、多酚、黄酮类物质分别约为1.27%、0.063%、0.036%,半乳糖约占多糖中单糖总量的80%。在不同生长期,米邦塔仙人掌矿物质、果胶、纤维素的含量逐月增长,6个月生长期的有机酸、氨基氮、单宁的含量低,而黄酮、多酚的含量高,其他营养活性成分的差异较小。     

干燥方式对辣椒中活性物质含量和抗氧化能力的影响

为研究干燥方式对辣椒中抗氧化活性物质和抗氧化能力的影响,以小米椒为对象,采用日晒、热风和中短波红外3种干燥方式干燥辣椒,分别测定干燥产品中多酚、类胡萝卜素和辣椒碱类化合物等抗氧化活性物质的含量,分别用ABTS、DPPH和FRAP 3种方法从不同角度分析干燥样品的抗氧化能力。试验结果表明,与新鲜辣椒相比,3种干燥方式处理的辣椒中多酚和辣椒碱类化合物含量显著性降低,类胡萝卜素含量增加,抗氧化能力显著降低。比较3种干燥方式所得产品,日晒所得干燥产品中的多酚和辣椒碱类化合物含量及其抗氧化能力最低;在相同温度下,热风干燥和中短波红外干燥对产品的多酚含量和抗氧化能力的影响没有显著性差异;与日晒和热风干燥相比,中短波红外干燥有利于干燥辣椒中辣椒碱类化合物的保留;3种干燥方式所得产品中的类胡萝卜素含量没有显著性差异。高温(80℃)有利于样品中多酚和辣椒碱类化合物的保留;与低温(60℃和70℃)条件相比,高温条件下产品的抗氧化能力显著提高。相关性分析结果表明,辣椒中多酚和辣椒碱类化合物的含量均分别与ABTS,DPPH和FRAP方法测定的抗氧化能力呈正相关,其中辣椒总碱的含量与FRAP法测得的铁离子还原力/总抗氧化能力的Kendall相关系数最高(0.911),说明辣椒中的多酚和辣椒碱类化合物与其抗氧化能力具有相关性,二者含量越高,辣椒的抗氧化能力越强。     

孜然籽营养成分分析

对孜然籽化学成分、营养成分及微量元素进行了定性、定量分析。研究表明,孜然籽中含有黄酮﹑挥发油、油脂、糖类、氨基酸、蛋白质及矿物质等化学成分;其中蛋白质含量为27.06%、脂肪含量为16.31%、无机盐含量为8.45%;还含有丰富的Ca、Mg、K、Fe、Zn、Cu、Mn等微量元素,其中Ca为11mg/g、Mg为4251μg/g、K为492μg/g、Fe为320μg/g、Zn为65.0μg/g、Cu为22.8μg/g、Mn为38μg/g。因此孜然籽具有较高的食用价值和药用价值。     

新疆沙棘生产性能和主要营养成分研究

本实验对新疆青河县沙棘的形状、颜色、大小、水分含量、出汁率、出籽率等生产性能指标和沙棘的主要营养成分如蛋白质、脂肪、黄酮、总酸等进行了初步研究。结果表明,新疆青河县的大、中、小各类沙棘的出汁率为81.9%～83.2%,它们相互之间无显著差异;而果油含量为 5.09%～6.02%、籽油含量为 12.34%～13.57%、总黄酮含量为11.19～14.91mg/g、总酸度为2.76%～2.85%,在大、中、小各类沙棘之间它们存在极显著差异(p ＜ 0.01)。     

Identification of bioactive compounds and total phenol contents of cold pressed oils from safflower and camelina seeds

The compositions of fatty acids, tocopherols, polyphenols, sterols, and the total phenol contents of cold pressed oils obtained from five varieties of safflower seeds and ten varieties of camelina seeds cultivated in Turkey were determined. Total phenol contents of safflower oils were higher (272.20–525.30 mg GAE/kg) than camelina seed oils (25.90–63.70 mg GAE/kg). Apigenin, luteolin, tyrosol, syringic acid, 3-hydroxytyrosol, p-coumaric acid and sinapic acid were detected in seed oils. Camelina seed oils were rich in tocopherol (144.11–168.69 mg/100 g). γ-Tocopherol was the predominant tocopherol in camelina seed oils consisting of averagely 80% of total tocopherol, while α-tocopherol was the main compound of safflower seed oils, representing 97.85–98.53% of total tocopherols. β-Sitosterol was the major sterol in both type of seed oils. Its concentration ranged between 92.51–121.83 mg/100 g and 80.52–25.54 mg/100 g in safflower seed and camelina oils, respectively. Camelina seed oils contained 22.31–26.57% linolenic acid, 21.25–24.05% linoleic acid and 19.46–21.47% oleic acid, whereas safflower seed oils mainly consisted of linoleic (28.03–76.85%) and oleic (13.01–62.61%) acids.     

Fatty acids and triacylglycerols in the seed oils of Saudi Arabian date (Phoenix dactylifera L.) palms

Total lipids, fatty acids and triacylglycerols in seeds of the four Saudi Arabian date cultivars ‘Anbra’, ‘Megadwel’, ‘Sacai’ and ‘Sfwai’ were analysed. Total lipid contents ranged between 7.3 and 8.6%. Oleic, lauric and myristic acid represented the most abundant fatty acids in date seed oil. HPLC-DAD-ESI-MSⁿ analysis enabled the identification of 40 triacylglycerols with equivalent carbon number (ECN) 36–54, of which 17 were detected for the first time. Triacylglycerols mainly comprised LaOL, LaLaL, LaML, MML/LaPL and LaOO. ‘Anbra’ oil was characterised by highest proportions of saturated fatty acids and triacylglycerols with ECN 36 and 48–54. Unsaturated fatty acids prevailed in the three remaining varieties. Elevated proportions of triacylglycerols with medium ECNs were found in ‘Megadwel’ and ‘Sfwai’ oils. Aside from highest total lipid contents, ‘Sacai’ seeds predominantly contained triacylglycerols with low ECNs. Multivariate statistical analyses elucidated varietal influences on the fatty acid and triacylglycerol composition of date seed oil.     

不同品种玫瑰果的营养成分比较分析

以西湖二号、平阴五号、大果、北京单瓣红、杂交单瓣红五种玫瑰果为材料,对不同品种玫瑰果所含的营养成分进行了含量测定和分析比较。结果表明,不同品种玫瑰果间营养成分含量存在差异,其中大果中的灰分、粗蛋白、脂肪、黄酮、多酚含量最高,分别为6.67%,4.92%,5.2%,415.71 mg/100 g,512.05 mg/100 g。而西湖二号的含水量最高,达到82.7%,杂交单瓣红的总酸和总糖的含量最高,平阴五号中的维生素C含量最高,可达到591 mg/100 g。另外。玫瑰果中的维生素C和黄酮含量与其他水果相比含量非常丰富。玫瑰果中含有丰富的氨基酸,尤其是人体所必须的赖氨酸,五种玫瑰果中均高于100 mg/100 g。玫瑰果中矿物质种类多,其中钙的含量远远高于其他矿物质元素。     

美藤果及其果油品质

为了研究美藤果及其果油的营养品质和安全品质,对美藤果及其果油中主要营养成分和风险成分（塑化 剂及多环芳烃）进行检测分析,同时对美藤果油的主要质量指标和特征指标进行了检测分析。结果表明,不同产 地的8 个美藤果样品中邻苯二甲酸酯类塑化剂含量为0.543～1.695 mg/kg、多环芳烃含量为111.65～282.21 μg/kg; 2 个美藤果样品的粗脂肪质量分数分别为44.70%和48.00%,粗蛋白质量分数分别为31.50%和29.46%;4 个美藤 果油样品中甾醇、VE含量分别为190.16～225.51 mg/100 g和177.99～208.14 mg/100 g;10 个美藤果油样品中塑 化剂含量为0.94～130.97 mg/kg、多环芳烃含量为207.92～1 139.47 μg/kg;4 个美藤果油样品酸价、过氧化值、 碘值、皂化值、磷脂质量分数分别为0.45～2.70 mg KOH/100 g、0.57～3.05 mmol/kg、189.98～193.39 g/100 g、 189.71～195.10 mg KOH/g及0.00%～0.10%;美藤果油主要由6 种脂肪酸组成,其中亚麻酸质量分数最高,占总脂 肪酸的44.28%～46.45%,亚油酸质量分数次之,占37.88%～40.19%,不饱和脂肪酸质量分数高达92%以上。总的 来看,美藤果油是一种优质的食用油,但不同的美藤果油样品中塑化剂及多环芳烃含量情况差异很大,个别油样中 塑化剂含量明显超出国标限量,因而油脂加工厂应加强对美藤果油生产中塑化剂的风险监控。     

贵州不同辣椒品种的品质及挥发性成分分析

对贵州地区5个名优辣椒品种的品质及其挥发性成分进行测定,并对果实进行质地分析。5种辣椒的品质成分呈现品种和地区差异性,黄平线椒的水分、粗蛋白及总多酚含量相对较高,百宜平面椒总灰分、可溶性糖、还原糖及还原型VC含量最高,花溪党武辣椒粗纤维及辣椒红素含量最高,大方皱椒总酸、总辣椒碱含量最高。辣椒果实的各质地参数表明,百宜平面椒的硬度、回复性相对最大,黄平线椒的内聚性、黏着性及咀嚼性最高,各质地参数相关性显示硬度与回复性呈极显著正相关（r=0.812）,与内聚性、黏着性、咀嚼性呈显著负相关（r=－0.741、r=－0.720、r=－0.600）;内聚性与黏着性呈显著正相关（r=0.630）;黏着性与咀嚼性呈极显著正相关（r=0.752）。5个辣椒品种共检测出128种挥发性成分,种类最多的是黄平线椒及施秉线椒（93种）;5个辣椒品种挥发性成分相对含量较高为萜烯类,为20.57%～48.60%,其次是含硫化合物类,为5.23%～27.02%,不同品种的辣椒果实,挥发性化合物种类及相对含量差异较大,构成了不同的挥发性。综合分析认为贵州地区不同辣椒品种品质成分、质地性状及挥发性成分有一定的差异,百宜平面椒可作为发酵辣椒的加工原料品种,花溪党武辣椒适宜作为干辣椒加工的原料,黄平线椒可作为鲜食辣椒品种,生产企业可根据不同产品的要求选择合适的品种进行加工,获取优质的辣椒产品。     

不同（品）种及产地的百合鳞茎营养成分分析

本研究以20份不同（品）种、不同产地的百合鳞茎为材料,采用聚类分析及主成分分析方法对47种营养成分进行检测分析。结果表明,不同（品）种的百合营养成分种类基本相同,含量具有明显差异,百合样品的淀粉、果胶、蛋白质、氨基酸、钾和锌等矿质元素含量较高,其余营养成分含量较低,具有高蛋白、富含果胶、富钾、富锌、低钠和低脂的特点。‘穿梭’的总游离氨基酸（4.96 g/100 g）和总矿质元素（952.98 mg/100 g）含量最高,漫水河卷丹的总脂肪酸（215.72 mg/100 g）、蛋白质（5.36 g/100 g）和脂肪（836.37 mg/100 g）含量最高,宝兴百合的总维生素（26.91 mg/100 g）和粗纤维（1.19 g/100 g）的含量最高,‘索邦’的淀粉（22.89 g/100 g）及‘木门’的果胶（431.41 mg/100 g）含量最高。聚类分析将三个产地的卷丹聚为一类,总游离氨基酸、脂溶性维生素、蛋白质、单不饱和脂肪酸含量在卷丹中较突出,具有较高的食用和药用价值。主成分分析结果显示,百合样品中‘穿梭’的鳞茎在多个营养指标上表现突出,适宜作为观赏、食用兼用的百合进行开发。本研究为开发食用兼观赏的百合提供了参考。     

Chemical composition of juice and seeds of pomegranate fruit

The edible parts of pomegranate fruit represented 52% of total fruit weight, comprising 78% juice and 22% seeds. The fresh juice contained 85.4% moisture, 10.6% total sugars, 1.4% pectin, 0.1 g/100 ml total acidity (as citric acid), 0.7 mg/100 ml ascorbic acid, 19.6 mg/100 ml free amino nitrogen and 0.05 g/100 ml ash. Meanwhile, the seeds are a rich source of total lipids, protein, crude fibers and ash representing 27.2, 13.2, 35.3 and 2.0%, respectively, and also contained 6.0% pectin and 4.7% total sugars. The iron, cupper, sodium, magnesium and zinc contents of the juice were lower than those of seeds, except potassium which was 49.2 ppm in the juice. On the other hand, the physical and chemical properties of seed's lipids indicated that the refractive index was 1.518, melting point 13.0°C, iodine value 74.2, acid number 1.1, unsaponifiable matters 0.7%, saponification value 188.9, ester value 187.8 and glycerol content 10.3%. Moreover, the studied lipids contained 11 fatty acids, from them caprylic, the predominant acid, represented 36.3%, followed by stearic acid (22.5%). Furthermore, oleic and linoleic acids covered 5.1% and 10.3%, respectively. Otherwise, the saturated fatty acids of seed's lipids of pomegranate composed 83.6% of the total fatty acids content.     

Comparative study on chemical composition,polyphenols, flavonoids,carotenoids and antioxidant activities of various cultivars of sweet potato

Chemical composition, polyphenols, flavonoids, carotenoids and antioxidant activities of twenty-five cultivars of sweet potato were investigated. Starch, crude protein, crude fat, total dietary fibre, reducing sugar and ash contents ranged between 51.88–69.21, 2.36–7.79, 0.24–1.11, 5.02–14.35, 1.07–9.78 and 1.95–4.29 g per 100 g dry weight (DW), respectively. Cultivars of Longshu, Pushu 32 and Qinshu No.7 (Shanxi province) displayed the highest values in total polyphenol contents (9.38, 9.11 and 8.76 mg GAE per g DW, respectively), Huangmeigui showed higher flavonoids content (2.54 mg RE per g DW), Xiangshu presented higher anthocyanin content (1.02 mg per g DW), whereas Pushu 32 had the highest β-carotene content (208.11 μg per g DW). Strong significant positive correlations were presented between antioxidant activities and total polyphenol and flavonoid contents, indicating that polyphenols and flavonoids are essential antioxidants in sweet potatoes. Among all cultivars, Pushu 32 presented the highest grey relational grade (GRG) value (0.7811), suggesting its importance as a healthy diet.     

Fatty acids,tocopherols and proanthocyanidins in bramble seeds

Studies were conducted on the fatty acids, tocopherols and proanthocyanidins in the seeds of 10 bramble varieties from China. The oil yields from these seeds vary from 4.81% to 15.72%. The main fatty acids in bramble seed oils are C18:2 n-6 (51.0–66.1%), C18:3 n-3 (9.70–35.6%), C18:1 n-9 (9.85–16.3%), and C16:0 (2.01–5.73%). The major tocopherol in all seed oils of 10 varieties was γ-tocopherol. The composition (mg/100 g) was as follows: α-tocopherol 7.65–52.6, γ-tocopherol 46.9–106, δ-tocopherol 3.1–9.50, and the active vitamin E 15.9–61.5 among the varieties. The total proanthocyanidin content varies from 6.81 to 17.6 mg/g. The main oligomers in total proanthocyanidins are dimers, and the least are trimers. The contents and composite proportions of fatty acids, tocopherols and proanthocyanidins are different according the varieties, which should be taken into account when the bramble seeds are exploited.