乌鳢鱼肌肉脂肪酸组成的气相色谱/质谱分析

采用国标方法提取乌鳢鱼肌肉中的脂肪成分,应用氢氧化钾/甲醇碱催化法将脂肪中的脂肪酸衍生化为脂肪酸甲酯,再应用GC/MS联用分析技术,测定分析其脂肪酸组成。结果显示:新鲜乌鳢鱼肉粗脂肪含量3.10%(质量分数,以下同),共鉴定出38个脂肪酸成分;其中,饱和脂肪酸15种,含量32.8%;不饱和脂肪酸23种,含量65.5%;以DHA、亚麻酸、EPA为代表的omega-3多不饱和脂肪酸6种,含量6.78%;以亚油酸为代表的omega-6多不饱和脂肪酸7种,含量14.6%。     

番荔枝籽油脂脂肪酸组成的GC-MS分析

研究了番荔枝籽油脂中脂肪酸的组成.用索氏脂肪抽提器提取番荔枝籽的油脂,并以GC-MS分析油脂脂肪酸的组成.结果表明,番荔枝籽油脂收率达29.2％;番荔枝籽油脂中含有8种脂肪酸,主要为:油酸(45.37％)、亚油酸(30.68％)、棕榈酸(13.60％)和硬脂酸(8.94％),其中不饱和脂肪酸含量达76.29％.番荔枝籽含油量高,脂肪酸种类丰富,尤其是不饱和脂肪酸含量较高,具有较高的开发利用价值.     

番荔枝籽油脂脂肪酸组成的GC—MS分析

研究了番荔枝籽油脂中脂肪酸的组成。用索氏脂肪抽提器提取番荔枝籽的油脂,并以GC-MS分析油脂脂肪酸的组成。结果表明,番荔枝籽油脂收率达29．2％;番荔枝籽油脂中含有8种脂肪酸,主要为：油酸（45．37％）、亚油酸（30．68％）、棕榈酸（13．60％）和硬脂酸（8．94％）,其中不饱和脂肪酸含量达76．29％。番荔枝籽含油量高,脂肪酸种类丰富,尤其是不饱和脂肪酸含量较高,具有较高的开发利用价值。．     

多种油脂的脂肪酸组成分析

制备出一种柱效高、成本低的复合型色谱柱。并利用醇解法进行了脂肪酸甲酯化，用气相色谱法测定了乌桕脂、棕榈油、可可脂、鱼油及自制类可可脂的脂肪酸组成。     

微生物细胞脂肪酸的组成分析

应用气相色谱—质谱联用技术(GC-MS)对微生物细胞脂肪酸的组成进行了分析.结果表明,菌体的代谢状态分为两个时期:菌体生长期和油脂积累期;菌体细胞主要积累油酸(C18:1)、软脂酸(C16:0)和棕桐油酸(C16:1);通过发酵,最终得到的微生物油脂脂肪酸组成为:油酸(C18:1)64.80％、软脂酸(C16:0)19...     

气相色谱法测定工业动物油酸中的脂肪酸组成

工业动物油酸是一个成份很复杂的脂肪酸混合物，本实验采用新的催化甲酯化法，在用磷酸改进的ＰＥＧＳ聚酯柱上，采用程序升温的方法，得到令人满意的定性定量结果。     

鲍鱼中脂肪酸的GC-MS分析

为了解鲍鱼中脂肪酸的组成,采用Bligh-Dyer法提取鲍鱼中的脂肪油,KOH-CH3OH溶液甲酯化后利用气相色谱-质谱联用仪进行分析测定。结果表明鲍鱼脂肪油中共检出脂肪酸11种,其中不饱和脂肪酸6种,相对百分含量为58.56%,棕榈油酸含量为2.31%,油酸的含量为22.79%,亚油酸含量为3.82%,5,8,11,14-二十碳四烯酸的含量为18.74%。     

气相色谱-质谱法分析山楂中的脂肪酸

为了促进山楂及山楂核在药物、精细化工领域的应用,用气相色谱-质谱联用仪,改良脂肪酸甲酯化法检测出山楂果肉中的7种脂肪酸,分别为棕榈酸、亚油酸、油酸、亚麻酸、硬脂酸、花生酸及山嵛酸。用CSASS软件进行峰识别及确定峰面积,峰面积归一化法计算每种脂肪酸的相对质量分数。分析测定了河北、安徽、山东、吉林、辽宁5个产地山楂药材中的脂肪酸相对质量分数,各产地去核山楂药材均以不饱和脂肪酸为主,其相对质量分数分别为59.10%、61.18%、63.08%、59.76%、60.76%。对河北、安徽、辽宁3个产地山楂核中的脂肪酸成分进行了较系统全面的研究,其脂肪酸以不饱和脂肪酸为主,相对质量分数分别为89.80%、61.59%、79.55%,均高于同一产地去核山楂中的不饱和脂肪酸相对质量分数。     

气相色谱-质谱联用分析美藤果油脂肪酸组成

采用超临界CO2流体萃取法提取美藤果种子中的脂肪油,甲酯化后运用GC-MS联用技术对其中的脂肪酸组成进行分析。结果表明:采用超临界CO2萃取法提取美藤果种子脂肪油得率为48.75%,所得脂肪油中含有11种脂肪酸,主要为亚麻酸(46.38%)、亚油酸(34.19%)、棕榈酸(10.89%)和硬脂酸(7.60%),其中不饱和脂肪酸含量高达81.18%以上,表明美藤果种子富含不饱和脂肪酸,具有较高的营养价值和保健功能。     

Fatty Acids in Liver,Muscle and Gonad of three Tropical Rays including Non-Methylene-Interrupted Dienoic Fatty Acids

Scientific investigation of lipids in Elasmobranchs has been conducted mainly on shark species. Because rays seem to be neglected, this study was performed to examine the complete fatty acid (FA) composition with a particular interest for long-chain polyunsaturated FA (PUFA) content in different tissues of three ray species including parts usually discarded. The total FA and PUFA profiles of total lipids were determined in muscle, liver, and gonad of Rhinobatos cemiculus, Rhinoptera marginata, and Dasyatis marmorata, the most often caught ray species from the East Tropical Atlantic Ocean. Fifty FA were characterized as methyl esters and N-acyl pyrrolidides by gas chromatography/mass spectrometry, showing significant levels of 20:5n-3 (EPA) (up to 5.3%) and 22:5n-3 (DPA) (up to 7.3%), high levels of 20:4n-6 arachidonic (ARA) (4.8–8.6% of total FA) and 22:6n-3 (DHA) (up to 20.0%). The results show that muscle, liver and gonad of rays can provide high amounts of essential PUFA, specially DHA, for direct human nutrition or the food processing industry. High proportions of DHA were particularly found in all samples of R. cemiculus (11.6–20.0%), and in muscle and liver of D. marmorata (11.1–16.1%). Regarding the high amounts of (n-3) PUFA, this study shows that these rays deserve a better up-grading, including the normally discarded parts, and describes the occurrence of unusual NMID FA in all tissues studied. Five non-methylene-interrupted dienoic fatty acids (NMID FA) (0–3.4%) were reported, including previously known isomers, namely 20:2 Δ7,13, 20:2 Δ7,15, 22:2 Δ7,13, 22:2 Δ7,15, and new 22:2 Δ6,14. These acids are quite unusual in fish and unprecedented in rays. The 22:2 Δ6,14 acid occurred in gonads of male specimens of R. cemiculus at 2.9%.     

Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold-pressing, hot-pressing, and ultrasound-assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSOs) are analyzed. The volatile compounds present in the GSOs are determined using gas chromatography–mass spectrometry. The aroma profiles of different GSO samples are further distinguished by using an electronic nose. A total of 16 fatty acids are identified in the GSO samples, with atherogenic, thrombogenic, and nutritive value indices ranging from 0.142–0.151, 0.366–0.403, and 5.019–5.299, respectively. Moreover, 43 volatile compounds, including esters, hydrocarbons, alcohols, ketones, pyrazines, and aldehydes are identified. The cold-pressed GSO presents fresh and fruity flavors, while the hot-pressed GSO presents roasted, nutty, fatty, and fruity flavors, and the GSO obtained via AEE presents fatty and fruity flavors. The acid and peroxide contents of these oil samples are 0.69–079 mg g⁻¹ and 5.17–5.79 mmol kg⁻¹, respectively. The results indicate that the extraction method affects the fatty acid composition, flavor components, and physiochemical properties of the GSO. This study may help promote the development of edible GSO. Practical applications: With high demand for edible oils, it is of great significance to find natural edible oils from different sources. The oil in golden melon seeds is extracted by different methods. Their fatty acid composition and flavor components are analyzed. The GSO extracted via AEE method is rich in fatty acids composition. This work would guide the development of an edible GSO and increase the value of golden melon.     

脂肪酸降膜蒸发传热研究

在垂直降膜管上进行脂肪酸混合物降膜蒸发传热的实验研究 ,分析了进料流量、热通量和操作压力等因素对传热性能的影响。建立了数学模型 ,并进行数值求解。实验结果表明 ,在层流情况下 ,流量的增加不利于传热 ,热通量和操作压力的增加对表面蒸发传热有利。将模型计算结果与实验结果比较 ,发现模型较好地预测了实验结果     

Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions

Minor components (polar components) and the degree of unsaturation of the fatty acids are the main factors responsible for the oxidative stability of bulk oils and emulsions. The isolated effects of these two factors and their interaction were evaluated in oil–in-water emulsions stored at 32 °C. Samples of coconut, olive, soybean, linseed and fish oils, both full and stripped of their polar components, were used to prepare the emulsions (1% w/w). The maximum concentration of hydroperoxide (LOOH_max) and the rate of formation of hydroperoxides (μmol L⁻¹ h⁻¹) were used to measure the primary products. Hexanal, propanal and malondialdehyde were used to determine the secondary products of the oxidized emulsions containing polyunsaturated fatty acids. LOOH_max varied from 0.16 to 12.75 mmol/kg among the samples. The interaction between the polar components and the degree of unsaturation of the fatty acids was significant (p < 0.001) when the hydroperoxides were evaluated. In general, the degree of unsaturation (β₁) and the absence of polar components (β₂), respectively, represented 30 and 20% of the contribution to increase the mean oxidation, with the interaction (β₁₂) contribution being more sensitive to the rate of formation of hydroperoxides (16%) than to the LOOH_max (5%). The significance of this interaction suggests that both strategies present synergism and should be applied to improve the oxidative stability of food emulsions.     

Dietary Monounsaturated Fatty Acids but not Saturated Fatty Acids Preserve the Insulin Signaling Pathway via IRS-1/PI3K in Rat Skeletal Muscle

Saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) show different effects on the development of insulin resistance. In this study, we compared the effect of dietary SFA and MUFA on the insulin signaling pathway in the skeletal muscle of a type 2 diabetic animal model. Twenty-nine-week-old male Otsuka Long-Evans Tokushima fatty (OLETF) rats were randomly divided into three groups and fed one of the following diets for 3 weeks; a normal chow diet, an SFA (lard oil) enriched or a MUFA (olive oil) enriched high-fat diet. The vastus lateralis muscle was used for analyses. Insulin tolerance test showed improved insulin sensitivity in rats fed the MUFA diet, as compared to those fed the SFA diet (p < 0.001). The SFA diet reduced IRS-1 expression and phosphorylated PI3K levels in skeletal muscle, as compared with a chow diet (p < 0.001, respectively). On the contrary, muscle IRS-2 expression and phosphorylated ERK1/2 was significantly increased in rats fed the SFA diet (p < 0.001, respectively). Membrane translocation of glucose transporter type 4 decreased in the skeletal muscle of rats fed the SFA diet, as compared to those fed a chow diet (p < 0.001). These changes in insulin signaling pathway in skeletal muscle were not observed in rats fed the MUFA diet. In conclusion, the beneficial effect of dietary MUFA on insulin sensitivity is associated with a conserved IRS-1/PI3K insulin signaling pathway which was altered by dietary SFA.     

Adaptations of Skeletal Muscle Mitochondria to Obesity,Exercise, and Polyunsaturated Fatty Acids

Mitochondria intricately modulate their energy production through the control of mitochondrial adaptation (mitochondrial biogenesis, fusion, and/or fission) to meet energy demands. Nutrient overload may result in dysregulated mitochondrial biogenesis, morphology toward mitochondrial fragmentation, and oxidative stress in the skeletal muscle. In addition, physical activity and diet components influence mitochondrial function. Exercise may stimulate mitochondrial biogenesis and promote mitochondrial fusion/fission in the skeletal muscle. Moreover, some dietary fatty acids, such as n‐3 polyunsaturated fatty acids and conjugated linoleic acid, have been identified to positively regulate mitochondrial adaptation in the skeletal muscle. This review discusses the association of mitochondrial impairments and obesity, and presents an overview of various mechanisms of which exercise training and mitochondrial nutrients promote mitochondrial function in the skeletal muscle.     

乌桕梓油脂肪酸组成分析

乌柏是我国四大木本油料之一,种子含油量高,乌桕梓油是由种仁榨取所得的液体油脂,是轻工业、食品和国防等行业的重要油源。乌桕梓油甲酯化后,利用100 m×0.25 mm的GC毛细管柱,气相色谱法测定乌桕梓油的脂肪酸组成。测定结果表明：乌桕梓油中饱和脂肪酸占10.68%,以棕榈酸含量最高,占7.52%。不饱和脂肪酸占89.13%,单不饱和脂肪酸占18.63%,以油酸含量最高,占14.55%;多不饱和脂肪酸占70.50%;其中含量最高的为人体所必需的脂肪酸亚油酸和α-亚麻酸,分别占30.77%和39.30%。还含有相当数量天然植物中少有的奇数碳原子脂肪酸十一烷酸,占0.29%。其中月桂烯酸（占3.19%）和十一烷酸未见报道。     

Fatty Acids of Soyabean Phosphatides and Glycerides with Special Reference to the Oxidised Fatty Acids

The fatty acid composition of the triglycerides, glycerophospholipids and glycophospholipids of soyabean was compared. The fatty acids of the glycophospholipids, which are derivatives of phytosphingosine, are composed of 80% α-hydroxy long chain acids (chain length >18) and 20% non-substituted fatty acids, about two third of which were long chain ones. The glycerides and the glycerophospholipids contained only about 1% each of oxidised and long chain fatty acids. Among the oxidised fatty acids of the glycerides and glycerophospholipids some hydroxy acids were found, which carried the hydroxy group not at the α-position, but rather in the middle of the chain. All the fatty acids of the glycophospholipids were - contrary to the fatty acids of the glycerides and glycerophospholipids - completely saturated and include appreciable amounts of odd numbered components.     

Performance and Microstructural Study on Soap Using Different Fatty Acids and Cations

The desired benefits of the finished soap product are governed by a professional selection of appropriate raw materials, the manufacturing process or both. A better understanding of the crystallization of the soap microstructure is needed which has direct effects on the properties of final products. Soap microstructures and soap composition are not only determined by the length of hydrophobic fatty chain, saturation extent of fatty acid chain, fatty acid distribution but also by the cation effect. Thus, four different fatty acid compositions and the effect of sodium and potassium cations were studied. The performance of the potassium and sodium bar soaps prepared was monitored and was correlated with solid phase thermal analysis. The microstructural effect was examined using ATR-FTIR, FESEM and XRD. The specific ion effect and ion interaction involving both cations and carboxylate anions on different chemical compositions was correlated.