葵花籽中脂肪酸的气相色谱-质谱分析

对葵花籽中脂肪酸的组成和含量进行测定。采用索氏提取法提取其脂肪酸,再进行甲酯化处理,以气相色谱-质谱联用仪进行了分离和鉴定。由葵花籽中分离鉴定出4种脂肪酸,脂肪酸的主要组成是不饱和脂肪酸。     

GC/MS法测定葵花籽油中脂肪酸的甲酯化条件研究

研究气相色谱—质谱联用法(GC-MS)测定葵花籽油中脂肪酸的甲酯化条件,以峰面积为考察指标,采用单因素试验与正交试验设计,对葵花籽油氢氧化钾-甲醇法甲酯化条件进行优化,同时分析葵花籽油中各脂肪酸的种类及相对含量.结果表明:GC/MS测定葵花籽油中脂肪酸的最佳甲酯化条件为催化剂用量2.0mL,超声时间9min,超声温度3...     

Modulation of salt (NaCl)‐induced effects on oil composition and fatty acid profile of sunflower (Helianthus annuus L.) by exogenous application of salicylic acid

BACKGROUND: Salicylic acid (SA) is a potential endogenous plant hormone that plays an important role in plant growth and development. Since sunflower yield and its seed oil yield are adversely affected by salinity, in this study the role of SA in modulating salt (NaCl)‐induced effects on various yield and oil characteristics of sunflower was investigated. For this purpose a greenhouse experiment comprising two sunflower hybrid lines (Hysun‐33 and SF‐187), two NaCl levels (0 and 120 mmol L^?1) and four SA levels (0, 100, 200 and 300 mg L^?1) was conducted. RESULTS: Salt stress markedly reduced yield, oil content, linoleic acid and δ‐tocopherol in both sunflower lines, while it increased linolenic acid, palmitic acid, stearic acid and α‐ and γ‐tocopherols. However, increasing levels of foliar‐applied SA resulted in improved achene yield and hundred‐achene weight in both lines. Foliar‐applied SA caused a significant decrease in oil stearic acid and α‐ and γ‐tocopherols in both lines under non‐saline and saline conditions. CONCLUSION: Salt‐induced harmful effects on achene yield and oil characteristics of sunflower could be alleviated by exogenous application of SA. High doses of SA caused a marked increase in sunflower achene oil content as well as some key fatty acids. Copyright © 2010 Society of Chemical Industry     

Oxidative stabilization of cold‐pressed sunflower oil using phenolic compounds of the same seeds

It is known that sunflower seeds are rich in phenols, constituting approximately 1–3 g per 100 g of seeds. The principal phenol is chlorogenic acid (CGA), followed by caffeic acid (CA) and lower quantities of several other compounds. On the contrary, it is known that phenols are present only in trace amounts in cold‐pressed sunflower seed oils. In this study, the possibility of improving the oxidative stability of cold‐pressed sunflower oil is evaluated using phenolic substances constitutive of seeds. Phenols, extracted from two different dehulled sunflower seed samples, were identified, measured and added to a cold‐pressed sunflower oil and compared with butylated hydroxyanisole (BHA), pure CGA and pure CA. Raw phenolic extract (RPE) was composed of CGA exclusively, whereas CA was present only in traces in its free form was not present. On the contrary, hydrolysable phenol acids (HPAs) were constituted prevalently from CA, released by CGA alkaline hydrolysis. The stabilization effect on oil oxidation at 110 °C was evaluated as 41% and 118% for RPE and HPAs respectively with respect to the control. At 30 °C, no significant differences were recorded between the two seed extracts. Their antioxidant effect was lower than that at 110 °C and evaluated to be, on average 13%. In comparison with BHA, at 30 °C, both seed extracts were more effective than this synthetic phenol; at 110 °C, the antioxidant effect of RPE and BHA was similar, whereas HPA was significantly more effective than BHA. In conclusion, this study demonstrates that the phenols present in sunflower seeds can be considered natural antioxidants suitable for stabilizing the oxidation of cold‐pressed sunflower oil, at both low and high temperatures. Copyright © 2003 Society of Chemical Industry     

Fatty acid and phytosterol accumulation during seed development in three oilseed species

This study was carried out to compare the kinetic accumulation of bioactive lipids during seed development in three oil crops rapeseed, sunflower and woad. Field experiments were conducted under organic conditions during 3 years. After flowering, seeds were collected each 4–5 days until harvest. The three species differed by the quantity and quality of both fatty acids and sterols. Higher levels of phytosterols and fatty acids were reached between 20 and 40 days after flowering (DAF) in sunflower, 40 and 60 DAF in rapeseed and 25 and 45 DAF for woad. The modification of lipid composition during the grain filling depends on species. Knowledge of the composition and accumulation of fatty acids and phytosterols in sunflower, rapeseed and woad seeds would assist in efforts to achieve industrial applications. These seeds may give an interesting source of bioactive lipids.     

气相色谱法测定脂肪酸含量判定山茶油纯度

利用气相色谱法,对山茶油掺入大豆油、菜籽油、玉米油和葵花籽油的掺伪油进行脂肪酸组成分析。结果表明:油酸、亚油酸和亚麻酸可作为鉴别山茶油中掺伪大豆油和菜籽油的特征脂肪酸,棕榈酸、油酸和亚油酸可作为鉴别山茶油中掺伪玉米油和葵花籽油的特征脂肪酸;回归预测模型相关系数(R^2)较高(> 0. 99),可分别检出掺伪量4%的大豆油和菜籽油,掺伪量8%的玉米油和葵花籽油,回收率在96. 56%~112. 88%之间。该方法灵敏度高,定量准确,可为掺伪山茶油纯度鉴别及调和山茶油配比的定量分析提供科学依据。     

Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures

Extending the frying life of oil is of commercial and economic importance. Therefore, improving the thermal stability of cooking oils could provide considerable savings to the food processors.In this study, three different frying temperatures i.e., 150, 180, 200 °C, were applied to refined sunflower seed oil before and after addition of two kinds of natural herbs. A number of official methods were used to evaluate chemical and physical changes in all samples during heating.Quality parameters of sunflower seed oil were improved by treatment with either Lavender or Thyme. In fact, the statistical analysis of results proved the existence of a significant difference between untreated and treated oil samples. However, no difference was found between sunflower oil with lavender and sunflower oil with thyme, whenever the same temperatures were applied. Thyme and Lavender exhibited a high ability in reducing free fatty acids content (FFA), peroxide value (PV), and Viscosity.The incorporation of Lavender and/or Thyme in sunflower seed oil helped to improve its thermal stability and, consequently, to extend its frying life.     

茶叶籽油研究进展

茶叶籽油从山茶科山茶属植物茶树的成熟种子中提取,富含不饱和脂肪酸和多种生理活性成分,可制成高级食用油、美容护肤品用油和医疗专用油,具有广阔的开发利用前景。本文综述了近年来茶叶籽油提取制备工艺、脂肪酸组成和含量分析、生理活性成分检测的研究进展,并针对生产实践中茶树结实率低、茶叶籽含油率中等两大问题,论述了改良茶园栽培管理技术增强茶叶籽丰产性、分子育种法提高茶叶籽含油率的可行性,旨在为制备优质的茶叶籽油提供参考。     

不同产地文冠果籽特性及其籽油理化指标差异分析

目的 研究不同产地文冠果种子特性及籽油的脂肪酸组成。方法 从全国11个省(区)收集21份文冠果材料, 对其形态特征和种仁含油率等指标进行测定, 进一步采用CO2超临界萃取技术提取文冠果籽油, 利用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)检测其脂肪酸组成及相对含量。结果 不同产地文冠果种子的横径和纵径差异不大, 但千粒重、种仁重和种仁出油率有显著差异。其中, 山东省临沂市所产的文冠果种仁含油量为最高, 达50.49%。文冠果籽油中共检测出棕榈酸、亚油酸、油酸、硬脂酸、二十碳一烯酸、芥酸和神经酸等7种脂肪酸。不同产地籽油中单不饱和脂肪酸含量在35.06%~55.96%之间, 多不饱和脂肪酸在32.60%~64.64%之间, 不饱和脂肪酸含量差异显著。结论 文冠果籽油中不饱和脂肪酸含量较高, 还含有少见的功能性神经酸, 是营养价值很高的一种木本油料作物。综合分析种子形态和脂肪酸组成, 发现内蒙古赤峰和山东临沂地区的文冠果种子千粒重、种仁出油率和不饱和脂肪酸含量高于其他地区, 品质较优。     

元宝枫果实成熟过程中出油率及脂肪酸成分变化

[目的]本文对元宝枫果实成熟过程中果实出仁率、种仁出油率、种仁中总脂肪酸含量及各脂肪酸含量等进行了研究,为元宝枫的品质育种及适时采收提供科学的理论依据;[方法]采用超临界CO2萃取法提取元宝枫油,使用气相色谱条件谱柱分析元宝枫果实成熟过程中油脂含量、脂肪酸变化规律。[结果]元宝枫果实出仁率、种仁出油率、总脂肪酸含量均在10月底达到最大值,出油率及总脂肪酸含量在11月份时有略微下降;[结论]元宝枫果实成熟过程中种仁中共检测出17种脂肪酸,总饱和脂肪酸含量在果实成熟过程中逐渐下降后保持稳定,而总不饱和脂肪酸含量为逐渐上升后保持稳定,各脂肪酸变化规律则不相同,在累积过程中彼此之间表现出一定的相关性。     

贵州茶油气相色谱脂肪酸标准指纹图谱构建及其鉴别

目的 基于气相色谱法(gas chromatography,GC)构建油茶籽油脂肪酸的气相指纹图谱。方法 以贵州产油茶籽为研究对象，采用气相分析不同产地、品种及加工方式共计34批次油茶籽油的脂肪酸组成。结果 确定棕榈酸、硬脂酸、油酸、亚油酸、花生一烯酸和亚麻酸为油茶籽油的主要脂肪酸。通过“中药色谱指纹图谱相似度评价系统”建立了油茶籽油气相色谱标准指纹图谱，并与菜籽油、葵花籽油、芝麻油、玉米油、米糠油、花生油、棕榈油和高油酸花生油等8种植物油进行相似度比较，除菜籽油和高油酸花生油因相似度大于0.95而无法与油茶籽油进行区分外，其余6种油脂均可识别为非油茶籽油。结论 通过对贵州产油茶籽油脂肪酸组成和标准指纹图谱的建立，可为纯茶油的真伪鉴别提供了一定的试验数据支撑     

GC-TOF-MS定性和定量评估5 种木本油料种籽油的脂肪酸

采用气相色谱-飞行时间串联质谱和超临界二氧化碳提取技术,分析评价5 种木本油料种籽油的脂肪酸组成及相对含量。油茶和榛子种籽油中富含油酸,亚油酸是沙棘和文冠果种籽油中的主要脂肪酸,牡丹种籽油中的亚麻酸含量最高。沙棘种籽油的单不饱和脂肪酸与饱和脂肪酸比值为1.57：1,亚油酸与亚麻酸的比值为1.56：1,符合功能性健康食用油的标准;牡丹种籽油是补充人体ω-3脂肪酸的优质食用油;油茶和榛子种籽富含单不饱和脂肪酸,适合食品加工;文冠果种籽油含有3 种长链单不饱和脂肪酸（如神经酸等）。本实验评价了5 种木本油料油脂脂肪酸的组分,对指导企业生产生物活性油和人们的健康消费具有重要意义。     

不同预处理方式对牡丹籽毛油出油率及品质影响

以油用牡丹籽为原料,探究未处理、微波、烘烤、炒籽四种预处理方式对牡丹籽毛油出油率、理化性质及脂肪酸组成含量的影响。研究结果表明,四种预处理方式对牡丹籽出油率有显著性影响(P<0.05),其中微波处理80?s时的出油率最高,为(23.34±0.02)%。四种预处理方式得到的牡丹籽毛油酸价、过氧化值、皂化值及碘值均有显著性差异(P<0.05);脂肪酸种类相同,但相对含量差异显著(P<0.05)。总之,不同预处理方式对牡丹籽毛油出油率及品质影响显著,其中微波处理是一种高品质的预处理方式,能够保留较高含量的亚油酸、亚麻酸等多不饱和脂肪酸。     

部分食品煎炸用油的反式脂肪酸比较

为探究不同品种食用油和煎炸食品对反式脂肪酸形成的影响,本文使用5种食用油(葵花油、大豆油、菜籽油、棕榈油、花生油),在一定温度下炸制14批次油条,又依次使用大豆油炸制豆腐、油条和鸡腿,对2种情况下产生的煎炸油进行气相色谱分析,比较反式脂肪酸含量.结果表明:炸油条过程中,食用油中反式脂肪酸的含量均随着煎炸时间的延长而增加...     

Variability of fatty acid content in pumpkin seeds (Cucurbita pepo L.)

Pumpkin (Cucurbita pepo L.) seed oil is a common salad oil which is produced in Slovenia, Hungary and the southern parts of Austria. It is dark green and has a high content of free fatty acids. The seed itself can be eaten. Due to its colour and the foam formation, the oil cannot be used for cooking. The content of vitamin E, especially-tocopherol, is very high. The oil content of the pumpkin seed is about 50%. The variability in the oil content is very high resulting from a broad genetic diversity. Thus a breeding programme for increasing the oil productivity is very promising. The four dominant fatty acids are palmitic, stearic, oleic and linoleic acids. These four fatty acids make up 98±0.13% of the total amount of fatty acids, others being found at levels well below 0.5%.     

Sterol content in sunflower seeds (Helianthus annuus L.) as affected by genotypes and environmental conditions

Phytosterols play essential roles in many plant cell mechanisms. They are of industrial interest since, as part of the diet, they can reduce low density lipoprotein cholesterol. An increase in plant sterol contents, by improved crop varieties or crop management, could help to answer industrial demands and also to develop environmentally friendly extraction methods. The aim of this study was to evaluate genotypic variability of sterol content in cultivated sunflower and, in particular, effects of sowing date. Results showed large variability among a collection of sixteen sunflower inbred lines and hybrids. Total sterols varied almost twofold between extreme genotypes. A delay of sowing, giving higher temperatures during seed formation, induced a general increase in total sterol concentration by up to 35%, as well as variation in sterol composition according to genotype. These results are considered with an aim of improving sterol content by sunflower breeding programmes.     

Enriching breakfast sausages by feeding pigs with CLA supplemented diets

Approaches for improving the profile of functional unsaturated fatty acids in pork products include dietary supplementation of pigs with functional oils. Little information is available to indicate the benefit of this approach in a processed and cooked pork product such as breakfast sausages. Therefore, the aim of the present study is to examine the fatty acid profile and oxidation level in cooked pork sausages, produced following dietary supplementation with CLA compared to sunflower oil (SFO). Fat and moisture percentages, total fatty acid profiles and TBARS were analysed. Fatty acid profiles were altered in the sausages following all treatments. While a stronger effect was seen for CLA treatments, addition of SFO in the diet also resulted in linear increases of CLA in the sausages. CLA supplementation resulted in increased saturated fatty acid content; however, all treatments were within the recommended polyunsaturated/saturated fatty acid ratio of above 0.4. Improved oxidative stability was observed in sausages from CLA supplemented diets.     

Chlorogenic Acid Oxidation and Its Reaction with Sunflower Proteins to Form Green‐Colored Complexes

Sunflower seeds are used to produce oil for human consumption, but its protein meal by‐product has long been used as animal feed. Formation of green‐colored complexes through oxidized chlorogenic acid(CGA)‐protein interactions is a primary reason why defatted sunflower protein has not been widely utilized by the food industry. Sunflower protein possesses many properties that make it an appealing alternative protein source from both a marketing and formulation perspective, including its low cost, absence of major allergens, low antitrypsin inhibitors, and its status as both vegan and “clean” label friendly. With the global demand for sunflower oil and novel protein sources expected to increase and waste recovery a concern for many, providing uses for the sunflower meal and its fiber and polyphenol components would provide added value to by‐products from sunflower oil processing. This review addresses the unique green pigmentation associated with the interaction of sunflower protein and oxidized CGA by outlining the sunflower oil and protein meal market, CGA reactions contributing to greening, methods for CGA extraction, and the effect of processing on sunflower protein quality and the greening reaction. This review also addresses potential food applications of sunflower protein‐based ingredients, such as addition of texturized protein to food products; a microencapsulation matrix for antioxidants; edible, flexible biodegradable films; and even use of sunflower butter as an alternative to peanut butter where the green color is not considered undesirable. Continued studies are needed to make sunflower‐based products and CGA‐extraction processes available across the global marketplace.     

Characteristics of papaya seed oils obtained by extrusion-expelling processes

BACKGROUND: In general, about 300 g kg^?1 of the weight of papaya fruits appears as waste materials during processing, including a considerable amount of papaya seeds. To make a more efficient use of papaya, it is worth investigating the utilization of the seeds. The aim of this study was to comprehensively assess the lipid characteristics of papaya seed oil obtained by expelling processes. RESULTS: Papaya seed oil was found to have several unique characteristics, including its high oleic content, the relative ratio of saturated/monounsaturated/polyunsaturated fatty acids of 29/68/3, the polyunsaturated fatty acids merely accounting for 3.34% and its triacylglycerol composition being very similar to that of olive oil. Also, this oil was rich in chemopreventive benzyl isothiocyanate, the level ranging from 4.0 to 23.3 g kg^?1 dependent on the various processing methods for the pretreatment of papaya seeds. CONCLUSION: On the basis of our results, papaya seed oil can be considered as a high‐oleic oil with a chemoprotective effect, and may be viewed as a healthy alternative in the functional food industry. Copyright © 2011 Society of Chemical Industry     

响应面法优化火麻仁油冷榨提取工艺

目的：得到高品质、纯天然火麻仁油及保留饼粕中蛋白质的天然生物活性。方法：采用冷榨法提取火麻仁油,在单因素试验基础上,采用响应面法对提取工艺参数进行优化。建立入榨水分含量、入榨温度、压榨压力、压榨时间与火麻仁油提取率之间的数学模型。采用气相色谱法测定、面积归一化法分析所提取火麻仁油脂肪酸组成及含量。结果：通过典型性分析得出最优工艺条件为入榨水分含量4.5%、入榨温度59℃、压榨压力40MPa、压榨时间36min,在此最佳工艺条件下火麻仁油提取率可达82.74%。脂肪酸测定表明火麻仁冷榨油富含亚油酸、亚麻酸、油酸、花生四烯酸等不饱和脂肪酸,其总含量高达89.80%。结论：将响应面分析法应用于冷榨提取火麻仁油工艺条件优化,获得良好效果。火麻仁冷榨油不饱和脂肪酸含量高,是一种具有高营养保健价值的功能性油脂。