伞花木种仁油的理化性质及脂肪酸组成分析

采用索氏抽提法提取伞花木种仁油,并对其理化性质及脂肪酸组成进行分析。结果表明:伞花木种仁粗脂肪含量为36.42%,伞花木种仁油酸值(KOH)为0.70 mg/g,皂化值(KOH)为184mg/g,碘值(I)为111 g/100 g;伞花木种仁油含有14种脂肪酸,主要为油酸(35.87%)、亚油酸(18.39%)和亚麻酸(17.18%),不饱和脂肪酸含量高达92.37%。伞花木是一种具有很高开发价值的油脂植物资源。     

山核桃油的理化性质及脂肪酸组成分析

主要分析了山核桃油的理化性质和脂肪酸组成。结果表明,山核桃仁粗脂肪含量为68.81%,酸值(KOH)、过氧化值、皂化值(KOH)、碘值(I)分别为3.10 mg/g、2.43 mmol/kg、195.9mg/g、105.9 g/100 g。山核桃油主要由5种脂肪酸组成,其中油酸、亚油酸含量分别为66.12%、21.81%。山核桃油Sn-2位脂肪酸主要由油酸、亚油酸组成,其含量分别为73.51%、23.90%;山核桃油甘三酯组成中OOO含量最高,为28.65%。用Rancimat法测定山核桃油的氧化稳定性,并推测出在25℃和20℃条件下,山核桃油货架寿命分别是0.41年和0.61年。     

谷子油的理化性质及脂肪酸组成分析

对谷子的基本组成和谷子油的理化性质及脂肪酸组成进行了分析。结果表明,谷子中粗蛋白质、粗脂肪、总糖和淀粉含量分别为13.9%、5.6%、66.5%和63.7%。谷子油的酸值(KOH)为11.9 mg/g,碘值(I)为132.9 g/100 g,过氧化值为30.9 mmol/kg,皂化值(KOH)为194.4 mg/g,不皂化物含量为2.73%。谷子油主要由10种脂肪酸组成,其中饱和脂肪酸含量占16.81%,主要为棕榈酸(7.87%)、硬脂酸(6.17%)和花生酸(2.03%);不饱和脂肪酸含量达83.26%,其中以亚油酸含量(65.30%)最高,其次为油酸(14.20%)和亚麻酸(2.93%)。因此,谷子油是一种极具开发价值的营养保健油脂。     

油松籽油理化性质及脂肪酸组成研究

本文对油松籽油理化性质和脂肪酸组成进行了分析研究。结果表明,油松籽含油率为30.37%,酸值1.6（KOH）/（mg/g）,皂化值188.7（KOH）/（mg/g）,碘值93.1I_2g/100g,乙酰值26.3（KOH）/（mg/g）,羟基值3.7（KOH）/（mg/g）。油中主要含有棕榈酸4.59%、硬脂酸2.07%、油酸21.20%、亚油酸42.92%、亚麻酸0.36%。     

千金子油的理化性质及脂肪酸组成分析

测定了千金子的基本成分、种子油的理化性质及脂肪酸组成。千金子的纯仁率、水分、灰分、粗蛋白和粗脂肪含量分别为60.7%、4.4%、3.2%、15.6%和46.2%。千金子油的酸值、碘值、过氧化值、皂化值和不皂化物含量分别为2.4 mg KOH/g、93.0 g/100 g、11.3 mmol/kg、202.0 mg KOH/g和2.4%。千金子油主要由6种脂肪酸组成,饱和脂肪酸含量较低,包括棕榈酸(6.5%)、花生酸(1.8%)和硬脂酸(1.7%);不饱和脂肪酸中的油酸含量最高,为83.9%,其次是亚油酸与亚麻酸的含量分别为3.8%、2.3%。     

文冠果种子油理化性质及脂肪酸组成

利用索氏抽提法提取文冠果种子油,对文冠果种子油理化性质进行测定,用气相色谱法分析脂肪酸组成及相对含量.结果表明:文冠果种子含油率为56.4%,相对密度(d20)0.912 4,折光率(n20)1.466 5,水分及挥发物含量10.13%,酸值0.93mg/g(以KOH计),皂化值167.46mg/g(以KOH计),碘值101.32g/100g (以I计).油中主要含有棕榈酸7.87%、硬脂酸5.25%、油酸33.93%、亚油酸48.34%、亚麻酸4.6l%.     

三种微藻油脂肪酸组成和理化性质分析

对3种海水微藻油含量、脂肪酸组成和油脂的理化性质进行分析。结果表明:盐藻油、螺旋藻油和小球藻油含量分别为17.69%、6.36%和11.64%,棕榈酸、油酸、亚油酸和亚麻酸是杜氏盐藻油和小球藻油的主要脂肪酸组分,而螺旋藻油主要含有棕榈酸、亚油酸和γ-亚麻酸;盐藻、螺旋藻和小球藻油均具有较高的C/H值,3种盐藻油的C/H值分别为7.35、7.32和7.58;3种微藻油酸值分别为盐藻油12.64mg KOH/g、螺旋藻油17.65mg KOH/g和小球藻油9.8mg KOH/g;热值分别为盐藻油36.07MJ/kg、螺旋藻油37.01MJ/kg和小球藻油35.00MJ/kg;3种微藻油酸值和黏度均较高,流动性较差。     

猫屎瓜籽油脂肪酸组成及理化性质分析

采用冷榨法提取猫屎瓜籽油,用气相色谱法分析油中脂肪酸组成,根据相关的国家标准对油的理化性质进行了测定.结果表明,冷榨所得到的猫屎瓜籽油为淡黄色,清亮透明,有淡淡的清香味.猫屎瓜籽油主要脂肪酸成分为单不饱和脂肪酸棕榈油酸,含量为49.9%,占油中脂肪酸成分的一半.其余成分为:肉豆蔻酸0.2%,棕榈酸9.7%,硬脂酸1.7%,油酸27.5%,亚油酸10.1%,亚麻酸0.8%.此外,该油的酸值(KOH)、碘值(I)、过氧化值分别为3.1 mg/g、97 g/100 g和3.9 mmol/kg.     

诃子油的理化性质及脂肪酸组成分析

测定了黑诃子、金诃子和毛诃子的粗脂肪含量及相应油脂的酸值、皂化值和脂肪酸组成,结果发现毛诃子的含油率最高,为3.50%。三种诃子油的酸值为7.95、6.27、9.07 mg KOH/g;皂化值为267.0、222.8、261.1 mg KOH/g;均含有棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸和三十碳酸,不饱和脂肪酸含量超过60%,主要为油酸和亚油酸,具有降低血脂的作用,使诃子油成为一种极具开发价值的保健油脂。     

乌榄仁油的理化性质与脂肪酸组成分析

目的：从开发新油脂和提高经济价值角度出发,研究乌榄仁油的理化性质与脂肪酸组成。方法：采用气相色谱质谱联用法对不同压榨温度下提取的油脂进行脂肪酸组分测定。结果表明：乌榄仁的含油量高（65.71%）;其各项理化指标符合国家的相关规定,随着压榨温度的升高,色泽加深,气味更加愉悦;脂肪酸组成共有10种,主要成分为棕榈酸、硬脂酸、油酸、亚油酸,不饱和脂肪酸总量为63.47-67.15%,随着压榨温度升高,除亚油酸外其他脂肪酸成分均无显著性差异,与其他油脂脂肪酸的对比中发现其优点是亚油酸含量高;结论：乌榄仁的含油量高,脂肪酸成分好,亚油酸含量略有优势,具有开发前景,可为乌榄仁油的进一步加工利用提供科学依据。     

民国“烟台西公顺”票帖颜料无损分析

北京印刷学院印刷与包装工程学院印刷史研究室收藏"烟台西公顺"票帖两种,主体图案分别为红色、蓝色,长方形竖排版式,版心上方为"烟台西公顺"五字横排,下为竖排面值及流通区域、防伪千字文,其外一周为人物故事装饰画,用纸用墨考究,印刷异常精美。利用北京印刷学院印刷与包装工程学院拉曼光谱实验室XploRA显微共聚焦拉曼光谱仪对三种票帖印刷颜料进行无损分析,结果显示,红色颜料为朱砂（Cinnabar,HgS）、蓝色颜料为青金石(Lapis lazuli,（Na,Ca）4-8（AlSiO₄）₆（SO₄,S,Cl）_1-2)。     

中草药提取物在黄瓜保鲜上的应用研究

选用三种中草药的提取物对黄瓜进行保鲜,与不经任何处理的空白组对比.结果表明,中草药具有良好的保鲜效果,在室温下,样品能保持较好的鲜度,营养成分损失较少.     

Extraction of lipids from cherry seed oil using supercritical carbon dioxide

 Cherry seeds (Prunus avium L.) were extracted with compressed carbon dioxide at 313 K and 333 K in the pressure range 18–22 MPa. The influence of superficial velocity was also analysed using values of 0.02, 0.06 and 0.08 cm/s. The extraction yield was increased by a reduction in particle size. The physical and chemical characteristics of the oil were determined. The results, in terms of free fatty acids and sterol compositions, were compared with those obtained when hexane was used as solvent. Other physical and chemical characteristics were also compared with refined hexane-extracted oil. Received: 29 February 2000 / Revised version: 19 April 2999     

樱桃果酒的抗氧化性研究

以樱桃为实验原料,在发酵前后及过程中测定及分析不同酒精度、二氧化硫、维生素C、时间的樱桃酒的抗氧化性,研究出樱桃汁发酵前后及发酵过程中的抗氧化能力的变化情况。结果发现,随着酒精度的提高,樱桃酒中的黄酮和多酚含量逐渐降低,当酒精度达到11%时,含量较高,清除羟自由基能力最好;SO2浓度为80～100mg/L时,多酚和黄酮含量较为稳定,抗氧化能力最佳;维生素C添加110mg/L时,多酚和黄酮含量以及清除羟自由基能力最好;发酵时间以60h,72h,84h较为适宜,抗氧化能力较好。     

DETERMINING THE MECHANICAL PROPERTIES OF CHERRY TOMATO VARIETIES FOR HANDLING

Tomatoes, like other vegetables, are susceptible to different kinds of damage during and after harvest. Such damage is a major cause of quality loss in fruit. In order to reduce these losses, it is necessary to know the mechanical properties of the fruit. These mechanical properties of tomato were determined in terms of average rupture force, deformation energy, specific deformation and modulus of elasticity. Variance analysis was carried out on three tomato varieties, and the difference between the mean values was investigated by the least significant difference test. Mean values were represented with the standard error.
The results provide useful data to be used by engineers in the design of sorting, grading and packing machines, equipment for loading and unloading, storage structures, drying equipment, (all postharvest operations), harvesting machines and conveyors.

PRACTICAL APPLICATIONS

Our aim for this research is to get useful data for engineers in the design of sorting, grading and packing machines, equipment for loading and unloading, storage structures, drying equipment, harvesting machines and conveyors.     

咖啡浆果总多酚美白机制初探

考察咖啡浆果总多酚对体外培养的人黑素细胞A375增殖、凋亡、酪氨酸酶活性及黑素合成的影响。采用大孔吸附树脂AB-8分离富集咖啡浆果中的总多酚;体外培养黑素细胞,采用四甲基偶氮唑蓝（MTT）法测定总多酚对细胞增殖的影响,流式细胞仪测定其凋亡细胞,酶学方法测定其对酪氨酸酶活性的影响,比色法测定黑素含量变化情况。咖啡浆果总多酚在一定剂量下能明显抑制黑素细胞增殖且促进其凋亡,抑制酪氨酸酶活性,并显著降低A375细胞黑素的合成。结果表明,咖啡浆果总多酚可抑制黑素细胞增殖,促进其凋亡,降低酪氨酸酶活性,最终减少黑素合成,这可能是其具有美白作用的机制之一。     

Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork

Antioxidants occurring naturally are much sought‐after for their safety of use for human nutrition and strong preservative properties. The study was performed to determine the antioxidant potential of sour cherry extract and its effect (equivalent of 20 mg and 40 mg GAE kg^?1) on the quality of ground pork patties during 8‐day storage. The patties were analysed for antioxidant capacity, oxidation, profile of fatty acids, flavour, colour, sensory properties and aerobic bacteria count. Patties with addition of cherry extract (40 mg GAE kg^?1) showed higher antioxidant capacity of 844 ± 149 μmol TE L^‐1 on the last day of the storage than the control group where the result was 480 ± 81 μmol TE L^‐1. The addition of extract caused lower overall increase in lipid oxidation and prevented loss of redness even on the last day of the storage. Flavour changes resulted from oxidation and decrease in the amount of desirable volatile compounds in storage. The application of the extract from Prunus cerasus combined with vacuum packaging inhibited both oxidation and quality deterioration of pork patties in cold storage.     

Cherry pepper pickling: Mass transport and firmness parameters and stability indicators

Mass transfer between whole red cherry pepper and pickling solution, as well as firmness and stability indicators of the pickled product, were studied. Experiments were conducted at atmospheric pressure with an initial vacuum pulse (50 cm Hg for 3 min) (PV) or without a vacuum pulse (PA), in sodium chloride (10–15 g/100 g) and acetic acid (2.3–3.5 g/100 g) solutions, during 0.3–30 days. Statistically significant equations were obtained (p  0.05) to describe the pickling and firmness parameters of cherry pepper, and stability indicators. PA treatments mainly caused pepper dehydration, but PV promoted water and solutes gain. Firmness values were slightly lower in PV than in PA treatments. Vacuum pulse pickling allowed achieving lower pH and a_w values (pH = 2.97, a_w = 0.964) than pickling without the initial vacuum pulse (pH = 3.33, a_w = 0.972). PV treatments resulted in weight gain of cherry peppers and succeeded in reducing pH and a_w to levels that would enhance pepper stability.     

樱桃酒中有机酸种类和含量的研究

采用反相高效液相色谱法(RP-HPLC)对樱桃(Prunus avium L.)酒中有机酸的种类和含量进行了研究。采用Atlantis dC18色谱柱(250mm×4.6mm,5μm),以0.02mol/L的KH2PO4溶液(pH值2.80)为流动相,流速为0.70mL/min,柱温30℃,紫外检测器检测波长为210nm。在此色谱条件下,方法重现性好,精密度高,有机酸在浓度(0～9.0)×103mg/L,线性相关系数均大于0.9990,加标回收率为96%～105%,各有机酸检出限≤8.0mg/L。在此条件下测定发酵樱桃酒中的有机酸,得到樱桃酒中主要有机酸是苹果酸,其次是柠檬酸、乳酸、琥珀酸、酒石酸和草酸。