月见草油微胶囊粉末油脂中油脂过氧化值测定之提油方法的研究

为测定月见草油微胶囊粉末油脂中油脂过氧化值,比较了碱性乙醚法、机械研磨法、超声波振荡法提油的优劣,结果表明:碱性乙醚法提油率虽高(94.69%),但测得的POV值与原料油相比偏高很多,明显失真;机械研磨法提油率偏低(40.68%),且不稳定,不宜采用;超声波振荡法提油率居中(59.63%),重现性好,精确度高,POV测定值与原料油最接近;试验还表明超声振荡时间以3min为宜。     

Systemic evening primrose oil improves the biophysical skin parameters of healthy adults

Biophysical skin parameters are indicators of age-related structural and functional changes in skin tissues. This randomized, double-blind, placebo-controlled study in healthy adults tested the effect of Efamol evening primrose oil [EPO, a gamma-linolenic acid (GLA) containing vegetable oil] on skin moisture, transepidermal water loss (TEWL), redness, firmness, elasticity, fatigue resistance and roughness. Efamol EPO was administered orally in soft gel capsules, 3 x 500 mg b.i.d. for 12 weeks. Measurements were taken at baseline and at weeks 4 and 12. The two treatment groups did not differ at baseline and at week 4. At week 12, however, all measured variables, with the exception of skin redness, were significantly different in the EPO group compared with placebo. Skin moisture, TEWL, elasticity, firmness, fatigue resistance and roughness had significantly improved by 12.9, 7.7, 4.7, 16.7, 14.2 and 21.7%, respectively. The two-sided levels of significance in favor of the EPO treatment ranged between 0.034 and 0.001. These findings lend further support to the notion that GLA is a conditionally essential fatty acid for the skin, i.e. it is unable to synthesize GLA, and therefore depends on preformed GLA for optimal structure and function.     

Dietary supplementation evening primrose oil improve symptoms of fibromyalgia syndrome

Evening primrose oil (EPO) is widely used as a dietary supplement from which beneficial effects have been reported in rheumatic and arthritic conditions, atopic dermatitis, premenstrual and menopausal syndrome, and atopic dermatitis. This study was designed to examine the effect of diets supplemented with EPO on generalized chronic pain, including fibromyalgia syndrome, induced by intermittent cold stress (ICS) in mice. After completing the in vivo test, we proceeded to isolation and culture of peritoneal macrophages in order to determine the effects on the inflammatory status. The results indicate that dietary-EPO is suitable to improve mechanical and thermal allodynia and hyperalgesia and it is also being able to improve behavioural disturbances, anxiety and depression. Besides, EPO reduced significantly the proinflammatory mediators as ON, PGE₂, TXB₂ and IL-1β in LPS-macrophages stimulated from EPO fed animals. In conclusion, this study demonstrates that dietary-EPO can modify the nociceptive response and other symptoms associated with fibromyalgia syndrome, as well as to reduce the release of the inflammatory state.     

Functional properties of butter oil made from bovine milk with experimentally altered fat composition

Modification of milk fat composition might be desirable to alter manufacturing characteristics or produce low saturated fat dairy products that more closely meet consumer dietary preferences. The aim of this research was to evaluate functional properties of butter oil obtained from milks with fat composition modified by altering the profile of long-chain fatty acids (FA) absorbed from the small intestine of cows. A control and 5 mixtures of long-chain free FA were infused into the abomasum of lactating dairy cows in a 6 × 6 Latin square design with 21-d periods. Treatments were 1) control (no FA infused), 2) mostly saturated FA (C₁₆:C₁₈ = 0.72), 3) low-linoleic palm FA (C₁₆:C₁₈ = 0.85), 4) palm FA (C₁₆:C₁₈ = 0.72), 5) soy FA (C₁₆:C₁₈ = 0.10), and 6) high-palmitic soy FA (C₁₆:C₁₈ = 0.68). All treatments included meat solubles and Tween 80 as emulsifiers. Solid fat content (from 0 to 40°C), melting point, and force at fracture were determined in butter oil. Milk fat from cows infused with palm FA (treatment 4) exhibited functionality equal to or better than control butter oil. Infusion with palm FA increased amounts of triglyceride (TG) fractions with 48, 52, and 54 carbon numbers but decreased TG with 32, 34, 36, and 42 carbon numbers. Infusion with soy FA increased TG with 26, 38, 40, 52, and 54 carbon numbers but decreased TG with 34, 42, and 46 carbons. Infusion of the mostly saturated FA increased TG with 38, 50, 52, and 54 carbon numbers but decreased TG with 32, 34, and 42 carbon numbers. These TG groups were consistently correlated with functional properties of butter oils from different treatments. The content of palmitic acid is important for maintaining functionality in the presence of increased polyunsaturated FA. The composition of milk fat may be able to be optimized through nutritional manipulation of diets for dairy cows if the optimal composition of FA and TG is defined for a particular dairy product.     

苹果籽油中脂肪酸及植物甾醇成分分析

采用冷榨法制取苹果籽油,并对制取的苹果籽油进行脂肪酸和植物甾醇成分分析.结果表明:苹果籽油中的主要脂肪酸为亚油酸(48.38％),油酸(38.32％),棕榈酸(7.15％)和硬脂酸1.83％;植物甾醇为β-谷甾醇,豆甾醇和菜油甾醇.苹果籽油中不饱和脂肪酸含量高达86.92％,植物甾醇含量达384.7 mg/100 g,是一种具有开发价值的特种油脂.     

Fractionation of buffalo butter oil by supercritical carbon dioxide

Buffalo butter oil was fractionated by supercritical carbon dioxide into four fractions (F₁-F₄). Fractionation was performed at 50 and 70 °C over a pressure range of 10.9-40.1 MPa. Short chain fatty acids (C₄-C₈), medium chain fatty acids (C₁₀-C₁₄) and saturated fatty acids were decreased from F₁ to F₄, while long chain fatty acids (C₁₆-C_18:3) and unsaturated fatty acids were increased. Triacylglycerol molecular species exhibited a similar trend as fatty acids. Cholesterol was concentrated in F₁, and with increasing the fluid density, it decreased by more than 50% in F₄. Substantial changes occurred in the chemical composition of the fractions led to distinctive differences in their thermal profile and solid fat content. Fractions obtained in the initial stages of the fractionation exhibited lower melting behavior that obtained in the late stages.     

月见草油的制备、功能和应用

本文综述了月见草籽和月见草油的化学成分,月见草油的制取和精炼技术,以及月见草油的保键功能和应用情况。     

Physicochemical, microbial, and sensory properties of yogurt supplemented with nanopowdered chitosan during storage

This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage. The pH values and mean lactic acid bacteria counts of NPC-added (0.3 to ∼0.7%, wt/vol) and cholesterol-reduced yogurt ranged from 4.19 to 4.41 and from 4.75 × 10⁸ to 9.70 × 10⁸ cfu/mL, respectively, when stored at 4°C for 20 d, thereby indicating a possibility of prolonging the shelf life of yogurt. In color, the a* and b* values for cholesterol-reduced yogurt were not significantly influenced by the addition of NPC (0.1 to ∼0.7%, wt/vol); however, the L* values significantly decreased with the addition of the greatest concentration (0.7%, wt/vol) of NPC at 0-d storage. The sensory test revealed that the astringency scores significantly increased at 0-d storage when the greatest concentration (0.7%, wt/vol) of NPC was added into cholesterol-reduced yogurt. Based on the data obtained from the current study, it is concluded that concentrations (0.3 to ∼0.5%, vol/vol) of NPC could be used to produce an NPC-added and cholesterol-reduced yogurt without significantly adverse effects on the physicochemical, microbial, and sensory properties.     

从天然维生素E生产渣油中提取植物甾醇皂化工艺的研究

以脱臭馏出物生产天然维生素E及甾醇后的副产物渣油为原料,采用皂化工艺将渣油中的甾醇酯转化为植物甾醇,再用结晶的方法提取其中的植物甾醇。以提取的植物甾醇成品中甾醇含量为指标,采用单因素实验和正交实验优化的皂化工艺参数为:碱的质量浓度0.08g/mL,反应介质与渣油质量比0.3∶1,皂化时间3h,皂化温度80℃。     

Dissimilarity of the oxidations of rapeseed and butter oil triacylglycerols and their mixtures in the absence of tocopherols

Although fatty acid composition is the most important attribute used to control oxidation stability, all edible oils are affected by lipid oxidation irrespective of whether they are highly unsaturated or not. The aim of the study was to compare the oxidation of rapeseed oil (RO) and butter oil (BO) triacylglycerols (TAGs) and their mixtures containing 10% or 20% of the other. Oxidation of the TAGs at 40°C was followed by formation of primary and secondary products. Statistical methods were used to interpret the data. The RO and BO TAGs and their mixtures began to oxidise without any induction periods. In the RO TAGs more hydroperoxides and p‐anisidine reactive compounds were formed than in the BO TAGs. The BO TAGs oxidised more than would be expected by their fatty acid composition. High susceptibility of BO TAGs to oxidation was caused by the easy breakdown of their hydroperoxides. Heptadienal and heptenal were specific products of oxidised RO TAGs and heptanal and nonenal of oxidised BO TAGs. Mixtures of RO and BO TAGs behaved according to which was dominant in the mixture. However, as little as 10% of RO or BO TAG introduced its specific oxidation products to the mixture. © 1999 Society of Chemical Industry     

Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction

In previous papers, six cocoa butter equivalent (CBE) samples were considered to carry out a study about the detection of their presence in cocoa butter (CB). In this work the % fatty acid (FA) compositions of triacylglycerol (TAG) subfractions separated by Ag⁺-High Performance Liquid Chromatography (Ag⁺-HPLC) from CB, CBE and CB/CBE mixtures were investigated. The fully saturated (SatSatSat) TAG subfractions isolated from CB, CBE and CB/CBE mixtures were the most suitable for the aim of the research. In fact, the multiple regression models obtained using the % FA composition of SatSatSat subfractions permitted to carry out effective CBE detections. In the present work the attempt to improve the statistical approach using as variables the results of the stereospecific analysis of the TAG fraction and of its main subfractions from CB, CBE and CB/CBE mixtures is described.     

蔗糖形态对氢化棕榈仁油/可可脂混合体系结晶性质的影响

以氢化棕榈仁油/可可脂(质量比9∶1)混合体系为基料油,采用差示扫描量热仪(DSC)考察不同形态蔗糖(结晶糖、糖粉)和卵磷脂对熔化结晶性质的影响。结果表明:未添加卵磷脂时,蔗糖形态对基料油的熔化结晶性质影响不大;添加卵磷脂后,蔗糖颗粒越细,熔化和结晶温度越高;两种形态的蔗糖体系,添加卵磷脂均使结晶温度显著降低。     

月见草油粉末油脂及月见草油的过氧化值在贮存期间的变化

测定月见草油微胶囊粉末油脂和月见草油在贮存期内POV值变化。月见草油微胶囊粉末油脂采用超声振荡提油后进行测定,结果表明,月见草油微胶囊粉末油脂的POV值在6个月内变化不大,从最初的3.96mmol/kg升高到7.81 mmol/kg,呈升高的趋势;月见草油则不同,其POV值迅速增大到70.50 mmol/kg,然后下降,说明微胶囊化对油脂能起到很好的保护作用。     

Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

This research describes the interesterification of Malaysian mango seed oil (MSO) and palm oil mid‐faction (POMF) to develop a cocoa butter equivalent. Fat blends, formulated by binary blends of palm oil mid‐fraction and mango seed oil at different ratios ({100:0}, {60:40}, {50:50}, {40:60}, {0:100}), were subjected to enzymatic interesterification. The solid fat content revealed that all interesterified blends except 100% POMF {0:100} melted completely at body temperature. The interesterified {50:50} blend exhibited a slip melting point (30.35 °C) and saponification value (186.89) close to cocoa butter (P < 0.05). Thermal behaviour analysis by differential scanning calorimetry showed fusion and crystallisation behaviour similar to cocoa butter. Moreover, both the blend and cocoa butter scavenging abilities were based on the 2,2‐diphenyl‐1‐picrylhydrazyl assay, with the concentration required to reduce radical absorbance by 50% (IC₅₀) of 43.08% and 41.1%, respectively. Therefore, the MSO: POMF blend may have use as a health‐promoting food in human diets.     

Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation

Received: 25 August 1999     

酶法水解豆渣制备水溶性膳食纤维及其作为微胶囊壁材的研究

研究了酶法水解豆渣制备可溶性膳食纤维的工艺。在复合纤维素酶的添加量(与底物比值)为1·2%时,豆渣与水的比例为1g∶12mL。应用正交试验找出最佳水解条件,即pH为4·5,水解时间为12h,水解温度为40℃,豆渣与水的比例为1g∶12mL,在此条件下水解,可溶性膳食纤维的产率为39·03%。同时研究了以豆渣可溶性膳食纤维作为月见草油微胶囊粉末油脂壁材的可行性和效果。     

Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Physicochemical and microbiological characteristics, fatty acid composition and thermal stability of traditional Tunisian butter (TTB) were studied. Changes in microbiological and physicochemical parameters were monitored during storage at 4 and 10 °C. The physicochemical characterisation shows a fat level lower than 80% and a high value of water activity. The content of saturated fatty acid was higher (71.84%) than the unsaturated one (27.09%). The major fatty acids of butter samples were myristic, palmitic, stearic and oleic acids. During storage at 4 and 10 °C, the pH decreased and the titratable acidity increased. Counts of lactic acid bacteria exhibited relatively small changes upon storage, at 4 and 10 °C, whereas yeasts and moulds' counts increased irrespective of storage temperature. Effect of heating on some quality characteristics (absorption at 232 and 270 nm, peroxide value, free fatty acid content, viscosity, texture, colour and fatty acid composition) of traditional Tunisian butter oil (TTBO) has been investigated at 60 °C. Results show that TTBO was resistant to oxidation. All these characteristics consolidate the incorporation of TTB on food formulation.     

Effects of soybean oil and oxidized soybean oil on the stability of β-carotene

The effects of 1.0%, 2.5%, and 5.0% purified soybean oil and thermally oxidized soybean oil on the stability of 100 ppm β-carotene as a fat-soluble vitamin A and singlet oxygen quencher in isooctane have been studied. The samples were stored under 1000, 2000, or 4000 lx at 20 °C for 2 days and at 50 °C for 16 days in the dark. The β-carotene was determined by high-performance liquid chromatography. The centrifugation and filtration of vegetable mixture, during sample preparation for β-carotene analysis by HPLC, decreased the coefficient of variation from 4.13% to 1.02%. The purified soybean oil and thermally oxidized soybean oil stabilized β-carotene in isooctane under light and in the dark at α = 0.05. The losses of β-carotene, with 1.0% purified oil, 1.0% thermally oxidized oil and without any oil during 48 h under light, were 11.2%, 80%, and 100%, respectively. 100 ppm TBHQ had a protective effect on the stability of β-carotene in isooctane at α = 0.05. The β-carotene stability decreased as the light intensity increased from 1000 to 2000 or 4000 lx at α = 0.05. The stability of vitamins in fruit and vegetable drinks enriched with fat-soluble vitamins and antioxidants during storage can be greatly improved by adding approximately 1.0% high quality non-oxidized soybean oil.