Cholesterol Content and Fatty Acids Composition of Mangalitsa Pork Meat

The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs (Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed – SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs (p< 0.001).     

几种食用油中脂肪酸含量的测定与分析

利用气相色谱法对牛油、大豆油、葵花籽油、橄榄油、核桃油、杏仁油这6种油的脂肪酸组成及含量进行分析。6种食用油主要的脂肪酸均为棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸;在这5种脂肪酸中,棕榈酸、硬脂酸、油酸含量最高的均为牛油,分别达到25.0%、31.6%、25.0%,亚油酸、亚麻酸含量最高的是大豆油,含量分别达到69.3%和9.75%,各食用油中不饱和脂肪酸的含量分别为62.084%9、3.057%、84.485%、95.524%、97.323%、97.962%;各食用油中不饱和脂肪酸的含量均较高,因而具有较高的营养价值。     

Oil Content and Fatty Acids Composition in Brassica Species

Seeds of 20 accessions of six Brassica species including cultivated and five wild relatives were analyzed for oil and fatty acid composition. The results showed that oil content varied from 21 (B. nigra) to 46% (B. napus). Among wild species, B. rapa and B. oleracea had highest oil content (31 and 28%, respectively). The main fatty acids of oleic, linoleic, linolenic, erucic, palmitic, and stearic acids accounted for 89–94% of the total fatty acids in all species. Cultivated species of B. napus had highest oleic acid (61%) and lowest erucic acid (1%) content compared to other studied species. Brassica rapa and B. oleracea had the highest content of erucic acid (41 and 46%, respectively). The highest content of linolenic (20%) and linoleic (19%) acid was observed for B. juncea. The results showed that there was high genetic variation among the studied species for oil content and fatty acids composition. This indicates that seed oil of these species is possibly suitable for both human consumption and industrial purposes.     

Effect of Trans Fatty Acids on Protein Utilization and Serum Cholesterol

Rats were fed PER diets containing various proportions of cis and trans fatty acids as triolein, trielaidin, soybean oil (SO) or hydrogenated SO at 7.8% by weight of the diet. Additional rats were fed SO or hydrogenated SO at 20.1% of the diet. The PER, although in the normal range for casein, was significantly (P < 0.01) lower in rats fed trielaidin. Food consumption and weight gains were slightly greater in trans-fed than cis-fed rats. The former had greater fecal fat excretion than the latter; serum cholesterol levels of the former were lower with the 7.8% but not the 20.1% fat diet.     

六种禽蛋中脂肪酸、氨基酸及胆固醇的营养成分分析

对六种禽蛋营养成分进行分析,以期为禽蛋开发利用提供技术基础.本文对六种禽蛋(白羽鸡、金定鸭、贵妃鸡、珍珠鸡、中国环颈雉、鹌鹑)物理指标及冻干禽蛋蛋黄脂肪酸、蛋白氨基酸和胆固醇等成分进行研究.结果表明,六种禽蛋蛋黄中共鉴定出24种脂肪酸,金定鸭蛋黄中总脂肪酸含量最高(20.67 g/100 g),饱和脂肪酸(22.49％...     

家庭烹调对鲟鱼中脂肪酸和胆固醇的影响

对杂交鲟鱼（Acipenser baerii×A. schrenckii）进行了清蒸、油煎、微波、微波烤、烤箱烤和压力锅煎6 种家庭烹调处理,测定其脂肪和胆固醇含量、脂肪氧化指标和各脂肪酸含量的变化。结果表明,所有烹调方法均降低了n-3/n-6多不饱和脂肪酸含量的比值,其中压力烹调比值最高（0.85）,清蒸次之（0.83）,而烤箱烤最低（0.73）。胆固醇保存率以清蒸和压力锅煎最高,两种处理间无显著差异。烹调后样品酸价和硫代巴比妥酸值上升而过氧化值下降,并与样品的胆固醇含量相关。清蒸和压力烹调中脂肪酸和胆固醇变化相对较少,可能与其密闭烹调条件造成氧化程度较低有关。     

Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines

Maine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded after steam precooking (cookout liquid). Fat content ranged from 5% for juvenile herring sampled June and October to 11% in maturing herring harvested prior to the spawning season in July. All canning liquids contributed to elevated fat content in the finished product. Herring packed in soy oil or cookout liquid had about 90 mg cholesterol/lOOg samples. Herring packed in menhaden oil had 100–115 mg cholesterol/100g. Herring packed in either of the two fish oil solutions contained significantly more ω3 fatty acids and had a greater ratio of ω3:ω6 than those packed in soy oil.     

Cholesterol and Fatty Acid Content in Three Species of Crab Found in the Northwest Atlantic

Three species of crab, deep-sea red crab, Geryon quinquedens, rock crab, Cancer irroratus, and Jonah crab, Cancer borealis, were examined for sterol and fatty acid content in the cooked muscle. Cholesterol was the major sterol in all three species. The 20:5w3 was the predominant poly-unsaturated fatty acid for all the crabs.     

六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

Polyunsaturated Fatty Acids and Fat in Fish Flesh for Selecting Species for Health Benefits

An awareness of the protective roll of n-3 polyunsaturated fatty acids against development of cardiovascular disease has prompted the promotion of fish consumption. It is assumed that those fish rich in polyunsaturated fat and particularly those having high ratios of n-3 to n-6 polyunsaturated fatty acids would confer the most benefit. The total fat and fatty acid compositional data are reported herein for 41 different species of fish that are mostly found in the coastal waters of the Eastern United States.     

4 种虾脂肪的提取及其脂肪酸组成的气相色谱分析

采用混合有机溶剂法从南极磷虾、对虾、河虾和罗氏虾中提取脂肪,分别考察提取溶剂、提取时间、料液比和提取温度对虾脂肪得率的影响,确定虾脂肪的最佳提取条件为：提取溶剂为石油醚-乙酸乙酯（2∶1,V/V）、提取时间60 min、料液比1∶5（g/mL）、提取温度50 ℃。在此条件下南极磷虾、对虾、河虾和罗氏虾的脂肪得率分别为4.39%、2.80%、2.98%和3.30%。采用气相色谱法分析4 种虾脂肪的脂肪酸组成,结果表明,4 种虾脂肪的不饱和脂肪酸含量较高,且都在60%以上,其中单不饱和脂肪酸的含量为17.08%～34.23%,多不饱和脂肪酸的含量为36.89%～48.28%。4 个虾品种间脂肪的脂肪酸组成和含量存在一定的差异,南极磷虾的二十碳五烯酸和二十二碳六烯酸总量最高,达31.27%,而河虾的油酸和花生四烯酸的含量最高。     

近红外光谱法快速检测婴儿配方奶粉中的脂肪酸含量

采用傅里叶近红外光谱结合偏最小二乘法(PLS)法建立了测定婴儿配方奶粉中的总脂肪酸、饱和脂肪酸和不饱和脂肪酸含量的近红外数学模型,并通过交互验证和外部检验两种方式考察了近红外数学模型的可靠性。通过选择不同的波长范围,采用平滑、矢量归一化、一阶求导、二阶求导和散射校正对近红外光谱进行处理,总脂肪酸、饱和脂肪酸和不饱和脂肪酸的校正模型相关系数(R2)分别为0.9337、0.9374、0.9020,RPD分别为3.63、3.65、2.90。结果表明近红外数学模型具有良好的预测性能。采用建立的模型对验证集中的20个婴儿配方奶粉样品进行预测,总脂肪酸含量、饱和脂肪酸和不饱和脂肪酸的预测值与化学测定值之间经配对t检验分析,与常规化学方法得到的检验结果无显著差异。     

胰脂肪酶法测定食用油甘油三酯中脂肪酸的位置分布

本实验采用sn-1,3位专一性脂肪酶(胰脂肪酶)对甘油三酯进行作用,专一水解位于sn-1、sn-3的酯键,将该两个位置上的脂肪酸游离出来,通过薄层层析分离得到游离脂肪酸和sn-2-甘油一酯,甲酯化作用后用气相色谱法对脂肪酸进行测定。用该方法对花生油、大豆油、玉米油、菜籽油、茶油进行了测定。结果表明,这几种油不饱和脂肪酸含量达到了80%,在sn-2位上分布更是超过了90%,而少量的饱和脂肪酸则主要是分布在sn-1,3位上。     

不同月龄槟榔江公水牛肉中胆固醇及脂肪酸含量的比较研究

采用连续屠宰和色谱分析相结合的方法,对不同月龄槟榔江公水牛背最长肌和股二头肌中的脂肪酸和胆固醇含量进行分析。结果表明:月龄对胆固醇和脂肪酸含量有显著影响,哺乳期胆固醇含量最高,达(58.72±2.98)mg/100 g(股二头肌),成年期含量最低,为(22.65±3.70)mg/100 g(背最长肌),后备期含量为(31.36±3.10)mg/100 g(股二头肌),与成年期差异不显著(P0.05)。相同月龄段的槟榔江公水牛肉中,棕榈酸含量除了在犊牛期时背最长肌与股二头肌差异不显著(P0.05)外,后备期和成年期2个部位间的差异均显著(P0.05),其余脂肪酸含量、不饱和脂肪酸(unsaturated fatty acid,UFA)/饱和脂肪酸(saturated fatty acid,SFA)、多不饱和脂肪酸(polyunsaturated fatty acid,PFA)/饱和脂肪酸和不饱和脂肪酸(unsaturated fatty acid,UFA)/总脂肪酸(total fatty acid,TFA)值的差异在2个部位间均不显著(P0.05);哺乳期和断奶期的相同部位肌肉中,除癸酸、十七烷酸、亚油酸、花生酸和花生四烯酸含量差异显著(P0.05)外,其余脂肪酸含量及UFA/SFA、PFA/SFA和UFA/TFA值差异均不显著(P0.05);犊牛期、后备期和成年期的相同部位肌肉中,癸酸、十三烷酸、十七烷酸和油酸含量差异均显著(P0.05);后备期2个部位牛肉的硬脂酸含量与犊牛期和成年期均差异显著(P0.05),但犊牛期与成年期差异不显著(P0.05);对于相同部位的棕榈酸、亚油酸、亚麻酸、花生酸、花生四烯酸、UFA含量及PFA/SFA和UFA/SFA值,犊牛期与后备期、成年期均差异显著(P0.05),但后备期与成年期差异不显著(P0.05)。从胆固醇与脂肪酸的含量及组成来看,后备期的槟榔江公水牛肉最佳,且背最长肌略优于股二头肌。     

脂肪酸微生物转化生产羟基脂肪酸的研究进展

羟基脂肪酸是一种在生物可降解聚合物材料、化工、食品及机械等行业具有十分重要用途的化合物：对天然底物脂肪酸通过微生物转化方法生产羟基脂肪酸所涉及的微生物种类、微生物转化的作用机理和发酵条件等,特别是转化脂肪酸生产ω-1、ω-2和ω-3-羟基脂肪酸的细胞色素P450系统进行了较系统的分析和阐述,并对羟基脂肪酸的生产及发展趋势作了展望,为进一步研究和工业化生产羟基脂肪酸提供了基础。     

聚甘油脂肪酸酯

<正>高度提纯,低酸低甘油,高效乳化,色泽白亮无异味。应用领域调制乳稀奶油乳化脂肪制品冷冻饮料可可制品、巧克力制品谷面类制品焙烤食品饮料膨化食品应用功能促进乳脂分散,防止分层,改善口感风味提高乳化性,减少油脂分离,促进脂肪凝固     

Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (Clupea harengus) and minced mackerel (Scomber scombrus) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a treatment which otherwise increased the content of cholesterol oxidation products above a critical limit for human consumption. Annatto but not bixin reduced the loss of docosahexaenoic acid caused by high pressure processing of herring from 12% to 7%, an effect assigned to antioxidative effects of phenolic compounds in annatto, while bixin as a carotenoid binds to membranes protecting membrane cholesterol.     

Determination of Triacylglycerol Classes and Molecular Species in Seed Oils with High Content of Linoleic and Linolenic Fatty Acids

Soya bean and linseed oils were analysed by successive application of silver-ion and reversed-phase thin-layer chromatography and densitometry. Direct quantitative determination of all the 20 possible triacylglycerol (TAG) classes including critical pairs (SD₂+S₂T; M₂T+D₃; SDT+MDT; ST₂+MT₂) was performed. TAG molecular species down to 0·1% (32 in soya bean oil and 26 in linseed oil) were identified and quantified. The detection limit was 0·2 μg and the standard deviation between 0·1% and 1·0% for silver ion thin-layer chromatography (TLC) and between 0.1% and 3.9% for reversed-phase TLC determinations. The accuracy of the analysis was confirmed by the good agreement between the quantitative results for the fatty acid composition as determined by gas chromatography and as calculated from the densitometric data for the TAG composition.