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。     

Lipid Content and Fatty Acid Composition in Bamboo Shoots

Lipids from bamboo shoots (Phyllostachys pubescens), peeled and divided from top to base, were extracted and fractionated into three classes, and each class separated into constituent components by thin-layer chromatography (TLC). Fatty acid composition and amount of separated lipids were determined. Total lipids (TL) ranged from 800 (top) to 380 mg (base) per 100g fresh weight and the ratio of nonpolar lipids (NPL):glycolipids (GL):phospholipids (PL) was about 17:27:56. The main fatty acids of the three lipid classes were palmitic, linoleic and linolenic acids, but composition was remarkably different among these fractions. The fatty acid composition of triglycerides (TG) was similar to the original NPL. Palmitic acid was almost all located in 1-, 3-position, linoleic acid mainly located in 2-position of TG, while linolenic acid was distributed in each position. Digalactosyl diglyceride (DGDG) and monogalactosyl diglyceride (MGDG) were the main components of GL; the average of the former had about 37% linoleic and 29% linolenic acids, while the latter had about 25% linoleic and 62% linolenic acids. Bamboo shoots contained 9 PL fractions, the major being phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE). PC contained about 48% linoleic, 31% palmitic and 11% linolenic acids, and PE also had the similar tendency as PC.     

LIPIDS OF CURED CENTENNIAL SWEET POTATOES

SUMMARY –Lipids isolated from cured Centennial sweet potatoes were identified and quantitated by a combination of column and thin layer chromatography. These lipids were shown to consist of 42.1% neutral lipids, 30.8% glycolipids and 27.1% phospholipids. Triglycerides and steryl esters were the major lipids of the neutral fraction. Among the phospholipids, phosphatidyl ethanolamine, phosphatidyl choline and phosphatidyl inositol were the most abundant. Galactolipids and the steryl glucosides were also present. The predominant fatty acids were stearic, palmitic, oleic, linoleic and linolenic.     

Identification and quantitative determination of the lipids of Alocasia macrorrhiza tubers

The identity, composition and concentration of each of the major lipids found in Alocasia tubers were investigated using a combination of chromatographic procedures. On a weight to weight basis, the neutral lipids, glycolipids and phospholipids comprised 60.5, 19.0 and 20.5% respectively while the total extractable lipids accounted for 0.6% of the dry weight. In addition to the conventional lipid classes of tubers, the presence of tri- and tetragalactosyl diglycerides was confirmed. The predominant fatty acid in each lipid class was linoleic acid with palmitic, oleic and linolenic acids being the other ones. In general, a high degree of unsaturation (66%), similar for most tuber lipids, was established for the component fatty acids of Alocasia.     

LIPID CONTENT AND FATTY ACID PROFILES OF SOME LESSER KNOWN NIGERIAN FOODS

The lipid content and fatty acid profiles of seven lesser known protein foods in Nigeria, which include raffia palm and oil palm weevils (Rhynchophorus sp.), shrimps (Palaemonetes sp.), periwinkles (Pachynelania byronesis), snails (Vicapara quadrata), tropical oysters (Thais haemastrama) and crayfish (Palaemonetes varians), were determined. The total lipid content (% fresh weight, FW) ranged between 1.8 ± 0.1 and 9.8 ± 0.1. The range of values for neutral lipids, total phospholipids, and glycolipids (mg/g FW) was 10.1 ± 0.7 to 53.6 ± 1.5, 6.1 ± 1.3 to 30.1 ± 1.5, and 2.5 ± 0.2 to 13.1 ± 0.9, while those of total cholesterol and triacylglycerol content (mg/g neutral lipids) were 1.4 ± 0.1 to 7.1 ± 0.2 and 8.3 ± 1.1 to 47.0 ± 1.5, respectively. Crayfish and palm weevils contained higher amounts of total cholesterol and phospholipids, compared with the rest of the foods. The fatty acid profiles showed variation among the different foods. Palm weevils, periwinkles, snails and tropical oysters were shown to contain substantial amounts of essential fatty acids, especially linolenic acid (C18:3n3).     

Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham

Lipolysis in intramuscular lipids during the processing of Chinese Xuanwei ham has been studied by analyzing the changes of glycerides, phospholipids and free fatty acids in biceps femoris muscle. Results showed that the glycerides accounted for 73.2% of total lipid content in fresh ham, the phospholipids represented 25.3% and the free fatty acids 2.3% of the total lipid content, respectively. A rapid lipolysis of phospholipids occurred during the first 4 months of processing and slowed down during the rest period. A preferential hydrolysis for palmitic, linoleic and arachidonic acids in phospholipid fraction was observed. Glycerides only changed a little throughout the process, while an increase of free fatty acids during processing was observed. The results suggest that phospholipids are the main substrate of lipolysis in the intramuscular lipids of Chinese Xuanwei ham.     

Composition of the lipids of lupin seed (Lupinus angustifolius L. var. “uniwhite”)

The total lipids (8.6%) extracted from whole lupin seeds (Lupinus angustifolius L. var. “Uniwhite”) were found to be comprised of triglycerides (71.1%), phospho-lipids (14.9%), free sterols (5.2%), glycolipids (3.5%), sterol and wax esters (0.5%), free alcohols (0.4%), hydrocarbons (0.4%) and unidentified waxy material (4.0%). The main fatty acids in the total lipid extract were linoleic (48.3%), oleic (31.2%), palmitic (7.6%) and linolenic (5.4%). Erucic acid was not present, nor were cyclopropenoid acids. Seed coatings constituted 23.9% of the weight of the whole seeds and contained 1.5% lipids, the main classes of which were triglycerides (38.4%), free sterols (28.0%), phospholipids (9.7%), glycolipids (9.1%) and free alcohols (3.7%). The seed coatings and kernels contained the same fatty acid constituents, but the proportions of oleic, linoleic and linolenic acids were markedly different. β-Carotene was present, although at low concentration. When evaluated on its lipid composition, “Uniwhite” lupin seed appears suitable as a supplement for pig, poultry and stock feeding.     

Effect of fermentation,processing and storage on lipid composition of sauerkraut

The changes in lipid composition and fatty acid distribution of sauerkraut during fermentation, canning, processing and storage were investigated organoleptically and chemically. Treatments were significant throughout the experiment. pH, lactic acid, and moisture content did not reveal any substantial changes. Total lipids, neutral lipids, and glycolipids increased, whereas phospholipids were unaltered during fermentation and processing. Quantitative changes in nonpolar and polar lipids during storage were in opposite directions, and net lipid content did not change. The changes in fatty acid composition were primarily in the distribution of palmitic, stearic, oleic, linoleic and linolenic acids during fermentation, processing and storage. Total lipids did not relate to organoleptic evaluation. However, polar lipids, specifically phospholipids, were directly related to storage stability and increased amounts of general acceptability. The formation of phospholipids may be catalysed by a reaction between tin from the cans and polar lipids at the expense of neutral lipids.     

Apricot kernel oil: Characterization,chemical composition and utilization in some baked products

Apricot kernel oil was extracted, characterized and evaluated for use in preparing biscuits and cake. The hexane-extracted oil fraction has a light yellow colour and is free from toxic material (hydrocyanic acid). The major fatty acids were oleic, linoleic and palmitic. Chloroform-methanol extracts consisted mainly of neutral lipids in which triglycerides were predominant components. The triglycerides consisted of six types of glycerides. Glycolipids and phospholipids were the minor fractions of the total lipids and their major constituents were acylsterylglycosides (62·3%) and phosphatidyl choline (72·2%), respectively.Evaluation of the crude apricol kernel oil added to different types of biscuits and cake revealed that it has excellent properties and is comparable with corn oil at the same level. It did not affect the flavour, colour and texture of these products.     

Epicatechin derivatives and fatty acid composition of a traditional product made in Sikkim from leaves of Camellia sinensis

A traditional product of Camellia sinensis leaves was recorded in tribal areas of Sikkim State, India. The product was analysed for its epicatechin derivatives, and for its neutral lipid, glycolipid and phospholipid contents together with their fatty acid compositions. (–)– Epigallocatechin-3-gallate (EGCG) was the main polyphenolic constituent present in this traditional product, accounting for 742 g kg^?1 of total epicatechin derivatives. Glycolipids, which account for 570 g kg^?1 of total lipid, contained a significantly greater amount of linolenic acid (C 18: 3, 546 g kg^?1 of glycolipid) than the neutral lipids or phospholipids. Palmitic (C 16:0) and linoleic (C18:2) acids were in greater proportion in the phospholipid fraction, while myristic (C14:0) and lauric (C12:0) were abundant in the neutral lipid. Since EGCG is a known antimutagenic and anticarcinogenic agent, this traditional tea product may have considerable pharmacological significance.     

Lipid Composition of High Solids Cabbage

High solids cabbage lipids were investigated. Crude lipids were extracted and separated by column chromatography into neutral lipids, glycolipids and phospholipids. Fatty acids were analyzed by gas-liquid chromatography. Consistent with other plant lipid patterns, palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic acids constituted the major fatty acids. High solids cabbage cultivars were 1.8–2.0% higher in dry matter than the standard cultivars.     

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。     

金华火腿加工过程中肌肉肌内脂的水解变化研究

研究了金华火腿股二头肌 (bicepsfemoris)肌内脂肪在加工过程中不同时期的水解变化情况。肌内脂使用氯仿 甲醇溶液提取 ,采用固相萃取法将中性脂 (主要为甘油脂 )、游离脂肪酸和磷脂分离 ,用毛细管气相色谱分别分析甘油脂、游离脂肪酸和磷脂脂肪酸的种类与比例。通过比较不同时期样品的色谱结果 ,发现在金华火腿原料中磷脂脂肪酸的不饱和脂肪酸百分含量较高 ,尤其是多不饱和脂肪酸的含量高达 4 9 2 2 %。且在金华火腿成熟过程中 ,磷脂水解作用显著 ,而甘油脂脂肪酸百分比例比较稳定 ,说明甘油脂水解作用相对较弱。     

同种溶剂两步浸提法分离提取花椒籽皮油和仁油

以大红袍花椒籽为原料,以油脂提取率为指标,采用同种溶剂两步浸提法分离提取花椒籽皮油和仁油,优化其提取工艺。结果表明：采用溶剂油在优化工艺条件下分步提取花椒籽皮油和仁油,提取率分别达到96.00%和97.51%,提取后的皮油产品主要含棕榈酸、棕榈油酸、油酸和亚油酸等饱和与不饱和高级脂肪酸甘油酯,而仁油产品主要含油酸、亚油酸、亚麻酸等不饱和高级脂肪酸甘油酯,有望开发为一种高营养保健食用油脂。     

六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

PREPARATION OF STRUCTURED LIPIDS WITH SPECIAL FUNCTIONAL PROPERTIES

Enzymatic acidolysis of rapeseed oil with capric acid was carried out to obtain structured lipids. The reaction was catalyzed by Lipozyme IM lipase from Rhizomucor miehei. The enzyme preparations contained 2.8 and 10% water. The reaction conditions were enzyme load of 8% (w/w total substrates), substrate mole ratio of 1:6 (rapeseed oil:capric acid), and reaction temperature of 65C. The results showed that triacylglycerols (TAG) after transesterification contained mainly oleic, linoleic and linolenic acids (about 90%) in the internal sn-2 position, whereas capric acid was mostly in the external sn-1,3 positions (approximately 40%). The quantity of water in the reaction medium had a significant influence on the yield and quality of the TAG fraction.     

Bioactive lipid constituents of fenugreek

Neutral and polar lipids of fenugreek were investigated. Triacylglycerol and phosphatidylethanolamine were the major molecular species identified in the neutral and polar lipid fractions, respectively. The fatty acid profile was dominated by unsaturated acids, namely oleic, linoleic and linolenic acids accounting for 16.3%, 50% and 24.4%, respectively of the total fatty acids. Besides the major molecular species, N-Acyl phosphatidylethanolamines (NAPE) and fatty acid amides were isolated and identified for the first time in this spice. N-linoleylphosphatidylethanolamine was found to be the major NAPE while oleamide was demonstrated to be the major fatty acid amide in the lipid fraction. The possible role of oleamide, an endogenous sleep-inducing factor, as well as NAPE in contributing to the pharmacological properties of fenugreek is discussed.     

气相色谱法测定亚麻籽中的不饱和脂肪酸

对亚麻籽中脂肪酸含量进行了测定。测定结果表明，亚麻籽中含有大量的不饱和脂肪酸，其中亚油酸3．86g／100g，油酸9．38g／100g，亚麻酸19．34g／100g不饱和脂肪酸总含量达32．58g／100g。     

Lipids of potato tubers. I. Lipid and fatty acid composition of tubers from different varieties of potato

Tubers from 23 varieties of potato were obtained at harvest and analysed for total lipid content, lipid composition and distribution of component fatty acids. The total lipid content was similar for all varieties (approx. 0.1% of the fresh weight) and no significant differences were observed between varieties in the individual lipid components. The polyunsaturated fatty acids, i.e. linoleic and linolenic acids, represented 51 to 60 and 13 to 24%, respectively, of the total fatty acids. An inverse relationship between linoleic acid and linolenic acid was observed resulting in a very similar proportion of the combined polyunsaturated fatty acids for all varieties (70 to 76% of total fatty acids). The results are discussed in relation to the role of lipids in the potato tuber.     

气相色谱法测定亚麻籽中的不饱和脂肪酸

对亚麻籽中脂肪酸含量进行了测定。测定结果表明,亚麻籽中含有大量的不饱和脂肪酸,其中亚油酸3.86g/100g,油酸9.38g/100g,亚麻酸19.34g/100g不饱和脂肪酸总含量达32.58g/100g。