柑橘籽油理化特性及脂肪酸组成研究

利用索氏抽提法从3种柑橘籽中提取油脂,并对柑橘籽油的理化特性进行了测定。利用气相色谱-质谱(GC-MS)联用技术对3种柑橘籽油的脂肪酸组成进行了分析和鉴定,每种柑橘籽油都分析鉴定出了10种脂肪酸,其中主要成分为亚油酸和油酸。柑橘籽油具有较高的营养价值,作为新油源具有一定的开发前景。     

海红豆油的理化性质及脂肪酸组成分析

采用气相色谱-质谱联用(GC-MS)技术对海红豆油脂肪酸组成进行分析和鉴定,并对海红豆油的理化性质进行分析研究.结果表明:从海红豆油中共分离出24个峰,鉴识出其中16种脂肪酸,主要为亚油酸(40.61％)、油酸(23.36％)、山嵛酸(11.50％)和花生酸(5.68％),其中不饱和脂肪酸相对含量为67.38％;海红豆油得率为17.4％;海红豆油的酸值(KOH)、碘值(Ⅰ)、皂化值(KOH)、过氧化值分别为1.31 mg/g、157.4 g/100 g、161.1 mg/g、0.78 mmol/kg.海红豆油具有较高的应用潜力和开发价值.     

紫草籽油的超临界CO2萃取及其脂肪酸含量分析

利用超临界CO2萃取技术,对紫草籽进行了萃取操作,得到紫草籽油,并利用毛细管气相色谱法,对脂肪酸含量进行了分析,为亚麻酸的进一步分离纯化提供了基础数据.分析结果表明,紫草籽油中饱和脂肪酸占7.9%,不饱和脂肪酸占91.3%,α-亚麻酸占30.2%,γ-亚麻酸占13.8%.     

超声辅助提取打瓜籽油工艺及其脂肪酸成分研究

以打瓜籽为原料,石油醚为浸提剂,采用超声波辅助浸提技术,考察了粒度、料液比、超声频率、超声温度和超声时间对打瓜籽油提取率及亚油酸提取量的影响,通过正交实验,得到了最佳工艺条件为粒度60目,料液比1:8g/mL,超声频率为36kHz,超声温度为50℃,超声时间为40min,打瓜籽油得率为23.89%。气相色谱分析表明:打瓜籽油的主要脂肪酸组成为棕榈酸、反油酸、油酸、亚油酸,其中亚油酸含量最高,可达184.37mg/g。      

不同地区凤丹经济性状及其籽油脂肪酸成分分析

对安徽亳州、湖南邵阳、重庆垫江三个地区栽培凤丹进行了经济性状调查,同时对三个地区凤丹的含油率和脂肪酸组分进行测定和分析,并对经济性状进行相关性分析。结果表明:安徽亳州地区凤丹单株产量、单株种子数量和单株结果数量最高,单株产量为16.20 g,种子数量为90.83粒,结果数量为3.67个;湖南邵阳地区凤丹单株产量、单株种子数量最低,单株产量为4.11g,单株种子数量为14.24粒,单株结果数量为1.18个;重庆垫江市的单株产量为7.22 g,单株种子数量为24.36粒,单株结果数量最低,为0.81个。单株产量与单株种子数量、单株结果数量、千粒重、种子大小呈极显著正相关,千粒重与种子大小具有极显著正相关。采用GC法对凤丹籽油的脂肪酸组成进行鉴定,共分离出10种脂肪酸组分,其中不饱和脂肪酸含量为92.65%⁹2.92%。凤丹籽油主要由亚麻酸、油酸、亚油酸、棕榈酸、硬脂酸五种脂肪酸组成,其中亚麻酸含量最高,为42.78%;其次为亚油酸26.50%、油酸22.97%、棕榈酸5.11%、硬脂酸1.90%。不同地区凤丹的五种主要脂肪酸组成和含量不存在显著差异。     

Essential oil,fatty acid and sterol composition of Tunisian coriander fruit different parts

BACKGROUND: Seed and pericarp of coriander fruit were compared in terms of essential oil, fatty acids and sterols. RESULTS: Essential oil yield of coriander samples ranged from 0.30 to 0.68% (w/w) in fruit and seed, respectively. However, in pericarp, the essential oil yield was only of 0.04% (w/w). Linalool was the major compound in the whole fruit, seed and pericarp, with 86.1%, 91.1% and 24.6% of the oils, respectively. Fatty acid composition of pericarp and seed lipids were investigated by gas chromatography. Petroselinic acid was the main compound of fruit and seed, followed by linoleic and oleic acids. Palmitic and linoleic acids were estimated in higher amounts in pericarp lipids. Total sterol contents were 36.93 g kg^?1 oil in seed, 6.29 g kg^?1 oil in fruit and 4.30 g kg^?1 oil in pericarp. Fruit and pericarp oils were characterized by a high proportion of β‐sitosterol, with 36.7% and 49.4% of total sterols, respectively. However, stigmasterol (29.5%) was found to be the sterol marker in seed oils. CONCLUSION: Coriander oil is a rich source of many compounds such as essential oils, fatty acids and sterols. This compound distribution presented significant differences between whole fruit, seed and pericarp. Copyright © 2009 Society of Chemical Industry     

不同品种甜瓜种子表型性状、含油率及种子油脂肪酸组成分析北大核心CSCD

以50个品种甜瓜种子为试验材料,对其表型性状进行测定,然后用索氏抽提法测定含油率,气相色谱法测定种子油脂肪酸组成,并对种子表型性状、含油率与种子油脂肪酸组成相关性进行分析。结果表明:表型性状最大的甜瓜品种为MW,MW的籽粒表面积、宽、千粒质量均最大;林蜜25号甜瓜品种的种子含油率最高,为32.532%,WQ的种子含油率最低,仅为17.915%;甜瓜种子油中含量最高的脂肪酸为亚油酸,其次是油酸、棕榈酸、硬脂酸,亚麻酸含量最低,亚油酸含量最高的甜瓜品种是常见小绿瓜,为75.011%,油酸含量最高的甜瓜品种是省工108,为31.289%,棕榈酸含量最高的甜瓜品种是WQ,为13.281%,硬脂酸含量最高的甜瓜品种是爽口1,为9.862%;相关性分析表明,含油率与红度呈极显著正相关。3个品种的马泡瓜含油率较高,且皮薄,种子非常多,因而马泡瓜最适宜选育榨油。     

水酶法提油工艺对葵花籽油脂肪酸组成的影响

研究了水酶法提取葵花籽油过程中热处理及酶解工艺对油脂脂肪酸组成的影响,并与压榨葵花油、超临界萃取葵花油的脂肪酸组成进行了比较,表明水酶法提油工艺中热处理、酶解过程对葵花油脂肪酸组成影响很小。     

不同品种油茶籽的含油率和脂肪酸组成分析研究

对132种油茶籽含油率进行了测定,并采用GC分析油茶籽油的脂肪酸组成.结果表明:油茶籽含油率大部分集中在30％～60％之间,平均含油率为38.39％;含油率最高,为57.96％,最低仅为0.60％.油茶籽油脂肪酸主要是由软脂酸、硬脂酸、油酸和亚油酸4种脂肪酸组成;油酸含量在70.33％～86.21％,均值为78.24％;亚油酸含量在3.25％～17.18％,均值为9.50％;软脂酸含量在7.03％ ～ 13.85％,均值为9.63％;硬脂酸含量在1.35％～5.49％,均值为2.61％.     

Chemical and physical characteristics, fatty acid composition and toxicity of buffalo gourd oil, Cucurbita foetidissima

In this study, Cucurbita foetidissima (Buffalo gourd) was investigated as a source of edible oil for human consumption. The seeds are rich in oil (28%) as well as protein (29%). General chemical tests such as the iodine number, saponification number, acid value and others were favourably compared to values of other edible oils. The analysis of the crude oil by means of gas liquid chromatography showed that it is rich in linoleic acid (63%) and has a high unsaturated to saturated fatty acid ratio. The high percentage of linoleic acid and the extremely low percentage of linolenic acid indicate that the oil could be a valuable edible oil, with a relatively good stability. Chicken feeding experiments showed that the oil did not contain any toxic substances causing death or interfering with growth rate and feed conversion.     

油桐种子脂肪酸及氨基酸分析

采用索氏提取法提取油桐种子中的油脂,经甲酯化处理后用气相色谱-质谱联合分析法测定脂肪酸组成及含量,利用氨基酸自动分析仪测定氨基酸组成及含量。油桐种子油脂含量为65.65%,其中含有39种脂肪酸,主要成分为油酸(30.62%)、亚油酸(19.36%)、棕榈酸(13.97%)、十八酸(13.76%)等,不饱和脂肪酸含量高达55.09%;油桐种子粗蛋白含量36.73%,主要含有17种氨基酸,而必需氨基酸占氨基酸总量的33.89%。油桐种子是1种有很高利用价值的可开发资源。     

不同类型与品种烟草烟籽油的产量与成分对比研究

[目的]确定适宜生产烟籽油的烟草类型与品种.[方法]比较分析了烤烟、白肋烟和晾晒烟的种子产量性状、含油率、脂肪酸比例.[结果](1)参试晾晒烟、烤烟的种子单位面积产量高于白肋烟,晾晒烟品种泉烟种子产量较高,其次是K346、云烟85、黑蜜柳烟、CP2012等;(2)晾晒烟和烤烟的烟籽平均含油率高于白肋烟,黑蜜柳烟和松阳晒...     

Effects of the heating process of soybean oil and seeds on fatty acid biohydrogenation in vitro

Heating fat is an efficient way to alter ruminal biohydrogenation (BH) and milk fat quality. Nevertheless, results are variable among studies and this could be due to various heating conditions differently affecting BH. The objectives of this study were to determine the effect of type and duration of heating of soybean oil or seeds on BH in vitro. Ruminal content cultures were incubated to first investigate the effects of roasting duration (no heating, and 0.5- and 6-h roasting) at 125°C and its interaction with fat source (soybean seeds vs. soybean oil), focusing on linoleic acid BH and its intermediates: conjugated linoleic acid (CLA) and trans-C18:1. Additionally, we compared the effects of seed extrusion with the 6 combinations of unheated and roasted oils and seeds. None of the treatments was efficient to protect linoleic acid from BH. Soybean oil resulted in higher trans-11 isomer production than seeds: 5.7 and 1.2 times higher for cis-9,trans-11 CLA and trans-11 C18:1, respectively. A 125°C, 0.5-h roasting increased trans-11 isomer production by 11% compared with no heating and 6-h roasted fat. Extrusion of seeds was more efficient to increase trans-11 C18:1 production than seed roasting, leading to values similar to oils. For other fatty acids, including cis-9,trans-11 CLA, extrusion resulted in similar balances to seeds (mainly 0.5-h-roasted seeds). Extruded oilseeds would be more efficient than roasted seeds to produce trans-11 C18:1; nevertheless, effects of conditions of extrusion need to be explored.     

The effect of preultrasonic process on oil content and fatty acid composition of hazelnut,peanut and black cumin seeds

In this study, the effect of different sonication times (10, 20, and 30 min) on oil yields, extracted by using soxhlet together with preultrasonic treatment, and fatty acid composition of seed/kernels were investigated. The sonication of samples for 30 min caused the highest increase in oil yield of hazelnut (from 62.38 to 63.60%) and black cumin (from 27.90 to 31.80%) (p < .05). The appropriate sonication time for oil yield of peanut was 10 min, with the range of 51.50%. After sonication process, the dominant fatty acid contents of all samples showed a change and the major decrease in oleic acid amount of hazelnut (from 75.20 to 74.27%) and peanut oils (from 57.10 to 56.69%) and linoleic acid content of black cumin (from 58.38 to 57.50%) were determined when samples sonicated for 30 min (p < .05). Sonication process caused a decreasing in black cumin oil, and the reduction increased with sonication time.

Practical applications

Ultrasound‐assisted extraction method can be used as an alternative extraction method for conventional extraction. Ultrasonic‐assisted extraction has some advantages as being efficiency, speed and using low temperatures, which prevents thermal damage. The ultrasound process enables to greater influence of solvent into the sample matrix and increases mass transfer. Thereby, the higher extract yield, almost 23%, provided with ultrasonic‐assisted extraction in comparison to soxhlet extraction.     

石榴籽油的超声辅助提取工艺及GC-MS分析

以石榴籽为原料,利用超声波辅助提取石榴籽油,通过单因素及正交实验,研究了石榴籽粒度、料液比、提取温度、提取时间以及超声波频率等因素对出油率的影响,确定了超声波辅助提取石榴籽油的最佳工艺条件,并用气相色谱一质谱仪(GC-MS)分析了石榴籽油的脂肪酸组成.结果表明,提取最佳工艺参数为:原料粒度60目,超声波频率60kHz.料液比1:10(g/mL),超声提取温度40℃,提取时间60min,在该工艺条件下,石榴籽油出油率达29.0%.GC-MS分析显示,石榴籽油的主要成分是石榴酸58.68%、二十碳三烯酸15.02%、亚油酸6.06%、油酸6.46%等.     

超声盐破乳辅助酶法提取文冠果油及脂肪酸评价

以文冠果籽为原料,采用超声波和NaCl破乳辅助水酶法提取文冠果油。在单因素实验的基础上,利用中心组合（Box-Behnken）实验设计原理优化文冠果油的提取工艺,并采用GC-MS分析文冠果油的脂肪酸组成。在最佳条件下（超声功率150W,提取时间120min,纤维素酶添加量0.05%,NaCl加入量为0.10%,液料比1∶3.5,酶解温度30℃）,文冠果油提取率达到89.85%。GC-MS分析结果表明文冠果油中主要含8种脂肪酸,其中不饱和脂肪酸含量高达97%以上,而且文冠果油具有很好的抗氧化活性。超声波和NaCl在提取过程中起到破乳的作用,提高了文冠果油的提取率。      

苦瓜籽油脂肪酸成分的GC-MS分析

利用索氏抽提法提取苦瓜籽油,对苦瓜籽油的碘值、皂化值、不皂化物、熔点等理化性质进行了测定,并用氢氧化钾-甲醇室温酯化法对苦瓜籽油甲酯化,通过GC-MS对其脂肪酸成分进行分析.结果表明,苦瓜籽脂肪含量(36.81%)和蛋白含量(43.05%)都较高,苦瓜籽油常温下呈蜡状白色固体,同时有特殊的刺鼻苦涩气味.熔点为53℃,不...     

Ruminal fermentation, milk fatty acid profiles, and productive performance of Holstein dairy cows fed 2 different safflower seeds

A lactation trial was conducted to determine the effects of supplementing whole safflower seeds (SS) on ruminal fermentation, lactational performance, and milk fatty acid (FA) profiles. Nine multiparous Holstein cows (days in milk = 110 ± 20) were used in a replicated 3 × 3 Latin square design. Each period lasted 21 d, with 14 d of adaptation and 7 d of data collection. Within square, cows were randomly assigned to a sequence of 3 dietary treatments as follows: cottonseed total mixed ration (TMR; CST), conventional SS (variety S-208) TMR (CSST), and NutraSaff SS (Safflower Technologies International, Sidney, MT) TMR (NSST). Diets contained approximately 63% forage (36% alfalfa hay, 4% grass hay, and 23% corn silage) and 37% concentrate supplemented with 2% cottonseed to the CST and 3% conventional or NutraSaff SS to the CSST or the NSST, respectively. Intake of dry matter (DM) averaged 21.8 kg/d and did not differ across diets, but feeding the NSST decreased intake of neutral detergent fiber (NDF) due to lower dietary concentration of NDF in the NSST. Digestibilities of DM and nutrients were similar among treatments. No differences in yields of milk or milk components were observed in response to supplementing SS. Dietary treatments did not affect ruminal pH, total or molar proportions of ruminal volatile FA, and ammonia-N. However, cows fed SS had a higher molar proportion of isobutyrate than those fed the CST diet. Ruminal C16:0 FA concentration increased with the CST, whereas C18:1 cis-9 and C18:2 n-6 tended to increase with SS supplementation, indicating that conventional and NutraSaff SS were partially protected from microbial biohydrogenation. Supplementing SS decreased milk C16:0 concentration, whereas it increased C18:1 cis-9 and C18:1 trans-9. Milk FA C18:1 trans-11 and cis-9, trans-11 conjugated linoleic acid increased and tended to increase with feeding the NSST, respectively, but not the CSST diet. In conclusion, supplementing diets with whole SS at 3% of dietary DM can be an effective strategy of fat supplementation to lactating dairy cows without negative effects on lactational performance and milk FA profiles.     

花椒籽仁油多不饱和脂肪酸乙酯的制备及氧化稳定性研究

为提高花椒籽仁油的降脂活性和氧化稳定性,将其制备成富含α-亚麻酸乙酯的多不饱和脂肪酸乙酯（PUFAEE）。以自制的花椒籽仁油为原料,以α-亚麻酸乙酯产率为检测指标,优化碱催化法制备混合脂肪酸乙酯的工艺,利用硝酸银络合法分离纯化出PUFAEE,测定其氧化诱导时间（OIP）。结果表明,在乙醇钠用量为0.5%（wt%）、醇油体积比为6∶1、反应温度为60℃、反应时间为60min的条件下制备混合脂肪酸乙酯,α-亚麻酸乙酯产率达94.69%;分离纯化的PUFAEE富含α-亚麻酸乙酯（76.9%）,氧化稳定性好,其OIP为（5.39±0.07）h,远远高于花椒籽仁油的OIP（0.62±0.05）h;芝麻酚可作为花椒籽仁油及其PUFAEE的抗氧化剂,其强化作用呈现一定的量效关系。      

文冠果油超声波辅助合成脂肪酸甲酯工艺的优化

以文冠果油和甲醇为原料,超声波为辅助措施,通过酯交换反应制备生物柴油。采用4因素5水平二次回归旋转组合设计确定甲醇用量、氢氧化钾用量、超声反应时间和反应温度对反应转化率的影响,并建立数学模型。结果表明,合成脂肪酸甲酯的优化反应条件为：超声波频率28kHz,超声功率100W,无水甲醇用量30％（油基）,KOH用量1.2％（油基）,超声反应时间40min,反应温度50℃;建立的数学模型能很好地预测试验结果。超声波辅助二次酯交换制备生物柴油比一次酯交换的转化率提高了4.9％,生物柴油转化率达到了96.7％,是一种可行的技术方案。