马泡瓜籽油的理化特性及脂肪酸组成分析

马泡瓜籽富含油脂,可作为新型食用植物油料进行开发利用。该文对马泡瓜籽油的理化特性、脂肪酸组分和挥发性成分进行检测分析。结果表明：马泡瓜籽油的色泽为红11,黄8,烟点225℃,酸价1.16 mg/g,过氧化值0.32 mmol/kg,折光指数1.475 8,相对密度0.922 6,皂化值189.1 mg/g,碘值132 g/100 g,不皂化物含量9.07 g/kg。马泡瓜籽油含11种脂肪酸,其中不饱和脂肪酸占84.9%,饱和脂肪酸占15.1%,不饱和脂肪酸中以亚油酸为主;对马泡瓜籽油的香气贡献较大的挥发性成分为吡嗪类化合物、苯甲醛。马泡瓜籽油天然健康、香味显著、不饱和脂肪酸含量高,是一种颇具价值的食用油。     

响应面法优化甜瓜籽油的超声辅助提取工艺及其品质分析

为提高甜瓜籽利用率,采用超声辅助提取工艺提取甜瓜籽油,以甜瓜籽油得率及DPPH自由基清除率为指标,通过单因素实验研究超声时间、超声温度、料液比、浸提时间对甜瓜籽油提取的影响,在此基础上采用响应面实验对提取工艺条件进行优化,并测定提取的甜瓜籽油理化指标、总酚含量、甾醇和脂肪酸组成及含量。结果表明：甜瓜籽油的最佳提取工艺条件为浸提时间3 h、料液比1∶7.7、超声温度43℃、超声时间41 min,在此条件下甜瓜籽油得率为25.64%,DPPH自由基清除率为60.66%;制备的甜瓜籽油酸值(KOH)为0.52 mg/g,过氧化值为0.00 mmol/kg,碘值(I)为133.38 g/100 g,总酚含量为8.72 mg/100 g;甜瓜籽油中共检出5种脂肪酸,其中亚油酸含量最高,为66.68%,共检出7种甾醇,总含量达306.10 mg/100 g,其中β-谷甾醇含量最高,为138.60 mg/100 g。甜瓜籽油营养价值较高,可作为食用油进一步开发利用。     

冬瓜籽油的理化指标及营养成分的分析

对冬瓜籽油的理化性质、脂肪酸组成及营养成分进行分析。结果表明:冬瓜籽油酸价为4.96 mg/g,过氧化值为0.02 g/100 g,皂化值为195.97 mg/g,碘值为111.22 g/100 g;冬瓜籽油中包含12种脂肪酸,其中以亚油酸为主要脂肪酸,不饱和脂肪酸含量高达81.83%;冬瓜籽油还含有丰富的植物甾醇,其中菜油甾醇含量最高,为2 255.50 mg/kg,豆甾醇含量为980.76 mg/kg;冬瓜籽油中共检出3种生育酚,其中γ-生育酚含量最高(612.9 mg/kg),其次为α-生育三烯酚(90.6 mg/kg);冬瓜籽油中多酚类物质的含量为56.4 mg GAE/kg油。     

冬瓜籽油的理化性质及成分分析

对冬瓜籽油的理化性质及成分进行分析。结果表明:冬瓜籽含油量32%,其油脂酸值(KOH)1.43 mg/g、碘值(I)106.4 g/100 g、过氧化值4.81 mmol/kg、K_(232)及K_(270)分别为0.36、0.44;紫外吸收光谱发现冬瓜籽油在290~400 nm处具有一定吸收;红外谱图显示冬瓜籽油具有与葵花籽油相似的特征吸收峰;差示扫描量热分析表明相较于富含不饱和脂肪酸油样,冬瓜籽油具有较高的熔融温度;热重分析发现冬瓜籽油在空气气氛下失重速率峰值温度与橄榄油相似;冬瓜籽油含有15种脂肪酸,主要以亚油酸、棕榈酸、硬脂酸、油酸为主,不饱和脂肪酸含量53.11%;冬瓜籽油的α-V_E、叶绿素、类胡萝卜素含量分别为65.2、1.11、1.20 mg/kg。     

水飞蓟油脂理化性质及氧化稳定性研究

对水飞蓟油的理化性质进行测定,采用GC-MS对水飞蓟油脂肪酸组成进行分析,采用液相色谱法测定水飞蓟油中VE的组成;选择在不同温度、空气和光照、金属离子、加入抗氧化剂以及抗氧化剂复配的条件下,采用Schaal烘箱法,对其氧化稳定性进行评价。结果显示,碘值较高,为115.52 g I2/100 g;从水飞蓟油中检测出9种脂肪酸,其中亚油酸含量为48.73%,油酸含量为33.31%,α-亚麻酸含量为0.67%,不饱和脂肪酸含量为82.71%;水飞蓟油中总VE含量为217.57 mg/kg;高温、空气和光照、金属离子加速水飞蓟油脂的酸败;抗氧化剂2-叔丁基对苯二酚(TBHQ)、二丁基羟基甲苯(BHT)、抗坏血酸棕榈酸酯(AP)、茶多酚(TP)、dl-α-生育酚(dl-α-VE)对水飞蓟油抗氧化效果的顺序为:200 mg/kg TBHQ300 mg/kg TP100 mg/kg AP200 mg/kg BHT100 mg/kg VE。用TBHQ、TP、AP进行复配实验,其中最佳的抗氧化剂组合为:100 mg/kg TBHQ+100 mg/kg AP+300 mg/kg TP。     

无患子油理化指标和甘三酯结构分析

以福建和浙江两个产地的无患子为原料,对其油脂的主要理化性质、甘三酯组成、VE含量和氧化稳定性进行了研究.结果表明:两个产地的无患子油中不饱和脂肪酸含量均达到80%以上,其中,主要组分油酸(O,C18:1)在50%以上,二十碳一烯酸(Ei,C20∶1)在21%以上,花生酸(Ar,C20:0)7%左右,亚油酸(L,C18:2)7%左右,棕榈酸(P,C16:0)在5%以上;采用胰脂酶水解分析油脂Sn-2位脂肪酸组成分布,可计算出其主要的甘三酯为EiOO、OOO、EiOEi、OOAr、EiOAr;无患子油中VE含量较高,其中来自福建的油中VE含量为26.30 mg/100g(γ-VE占20.78 mg/100g),来自浙江的油中VE含量为30.70 mg/100g(γ-VE占24.26 mg/100g);两个产地的无患子油氧化稳定性均较好.     

雪梨瓜籽油营养品质及抗氧化活性分析

以乐平雪梨瓜籽为原料,采用溶剂法从烘干的雪梨瓜籽中提取油脂并进行基本理化指标测定,通过气相和液相色谱方法对雪梨瓜籽油的脂肪酸组成、甘油三酯、生育酚、甾醇组成等营养成分进行分析,评价其抗氧化活性。结果表明:雪梨瓜籽油的基本理化指标均符合国家食用油标准;其不饱和脂肪酸含量为83.16%,其中油酸和亚油酸含量分别为12.8%,69.9%,且多不饱和脂肪酸含量达70.277%;共检出16种甘油三酯,其中不饱和脂肪酸甘三酯约占甘油三酯总量的85%;甾醇含量达4 154.49mg/kg,其中谷甾醇含量最高;生育酚含量为951mg/kg,主要为α-和γ-生育酚,并含有丰富的矿质元素;且雪梨瓜籽油清除DPPH自由基的能力达92.31%,具有良好的抗氧化能力。     

丝瓜籽油的成分分析

采用GC-MS法对丝瓜籽油中的脂肪酸组成进行分析,同时采用微波消解技术及微波等离子体炬原子发射光谱(MPT-AES)法测定丝瓜籽油中无机金属元素铜、锌、铁、镁、钙的含量。结果表明:丝瓜籽油中共鉴定出6种主要脂肪酸,其中亚油酸、棕榈酸、硬脂酸和油酸总含量占丝瓜籽油总脂肪酸含量的94.35%;丝瓜籽油中无机金属元素含量为铜93.16μg/g、锌38.53μg/g、铁132.44μg/g、镁47.60μg/g、钙76.30μg/g。     

新疆伽师瓜籽油理化性质及脂肪酸组成分析

采用不同溶剂对伽师瓜籽油进行提取,用气相色谱-质谱技术对所得伽师瓜籽油脂肪酸组成进行分析,同时测定了伽师瓜籽油常规理化性质.结果显示,伽师瓜籽油的最佳提取溶剂为石油醚,出油率为48.38％,其油不饱和脂肪酸含量为79.73％,亚油酸含量高达61.74％.伽师瓜籽油相对密度(d204)为0.905 8,折光指数(n20D)为1.472 8,酸值(KOH)为3.39 mg/g,皂化值(KOH)为169 mg/g,碘值(Ⅰ)为115.85 g/100 g,过氧化值为5.4 mmol/kg.     

超声波辅助提取冬瓜籽油工艺及其脂肪酸组成分析

采用超声波辅助提取冬瓜籽油,在单因素试验的基础上通过正交试验对提油工艺进行优化,通过GC-MS对所得冬瓜籽油的脂肪酸组成进行分析。结果表明:冬瓜籽油最优提取工艺条件为以正己烷为提取溶剂、料液比1∶5、超声功率400 W、提取温度60℃、超声时间10 min,在此条件下冬瓜籽油提取率为96.56%;所得冬瓜籽油经GC-MS共鉴定出7种脂肪酸,为棕榈酸(30.78%)、棕榈油酸(0.15%)、十七烷酸(0.21%)、油酸(5.45%)、亚油酸(48.55%)、硬脂酸(14.31%)和花生酸(0.55%);冬瓜籽油水分含量0.13%,酸值(KOH)2.16 mg/g,色泽亮橙色。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the