酸枣仁多组分鼻用温敏凝胶的制备、评价及其联合释放研究

以泊洛沙姆P407和泊洛沙姆P188为凝胶材料,甘油或聚乙二醇为保湿剂,制备了复方添加酸枣仁中主要有效成分酸枣仁皂苷a、酸枣仁皂苷b、斯皮诺素的复方多组分鼻用温敏凝胶。以无膜溶出法进行了凝胶体外释放评价,以渗透膜法考察了其活性成分的联合释放规律,通过f2检验法证实凝胶活性成为的体外释放行为具有协同性。     

Antioxidant Activity of Sesamol in Soybean Oil Under Frying Conditions

Antioxidant activity of sesamol was investigated in soybean oil using a miniaturized frying experiment with potato cubes fried at 180 °C. Oxidation of soybean oil was determined by gel permeation chromatography for polymerized triacylglycerols and by ¹H-NMR spectroscopy for reactions at reactive sites of soybean oil molecules including olefinic, bisallylic and allylic protons during frying. Sesamol showed lower antioxidant activity than 0.02 % (w/w) tert-butylhydroquinone (TBHQ) at the same molar concentration. Higher concentrations of sesamol provided better antioxidant effects indicating that no prooxidant activity occurred. Sesamol in this frying test showed better results than 0.02 % TBHQ when the concentration was as high as 0.66 % by weight. An HPLC experiment showed that the concentration of sesamol decreased sharply during frying. Thermogravimetric analysis indicated that sesamol is highly volatile and easily oxidizes when exposed to air. To overcome this problem, two multiple addition methods were evaluated in which sesamol was added portion by portion every hour. The multiple additions of divided portions of 0.66 % (w/w) sesamol maintained the concentration of sesamol at the minimum of 0.04–0.06 % throughout the frying process and showed improved antioxidant activity compared to one single addition of 0.66 % sesamol at the beginning of frying. One of the multiple addition methods showed 28, 18, 59, and 27 % less polymerized triacylglycerols and losses of olefinic, bisallylic and allylic protons, respectively, than 0.02 % TBHQ after 8-h frying. This study shows that sesamol can be used as an alternative for synthetic antioxidants for frying oil.     

Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment

The amount of organic pomace, left behind agricultural processes, is continuously rising in accordance with industrial progress. Grape pomace, generated in the wine industry all over the world, represents a raw material for obtaining valuable products. Grape seeds are especially rich in oil containing bioactive compounds that can have various health‐related effects. The aim of the study is to compare the quality of seed oils obtained from six white grapes, including two Serbian autochthonous varieties. Linoleic acid, associated with numerous health benefits, is the major fatty acid in all samples (≈66% of total); α‐tocopherol is the main tocopherol homologue. Total polyphenol content ranges from 73.4 to 104.3 mg of gallic acid equivalents per 100 g. In order to provide comprehensive information about antioxidant capacity of grape seed oil (GSO), three tests are performed (ferric ion reducing antioxidant power; 2,2’‐diphenyl‐1‐picrylhydrazyl, and 2,2’‐azino‐bis(3‐ethylbenzthiazoline‐6‐sulphonic acid) radical scavenging). Antimicrobial activity is investigated against different strains; however, GSO inhibits the growth of Staphylococcus aureus and Candida albicans. Obtained results are used to develop a novel approach for oil quality assessment. Calculated oil quality scores (OQS) reveal no significant difference between international and autochthonous varieties, although Smederevka stands out as the most potent one. Practical applications : Considering the progressive waste increase in the wine industry and keeping in mind all health‐promoting effects of grape seed oil (GSO), it is clearly observed that oil production represents a profitable and sustainable utilization of grape seeds. The results of the present study show that GSO is a rich source of compounds with antioxidant and antimicrobial properties. In addition, this work provides deeper insight into a quality of Serbian autochthonous grape varieties that are still insufficiently explored. Furthermore, the proposed oil quality score could be used as a comprehensive and unbiased method that enables quality assessment of oils. This tool can find practical application in comparing different plant oils regarding their compositional and functional properties. Finally, it would contribute to making some general oil intake recommendations.     

Mid-Oleic/Ultra Low Linolenic Acid Soybean Oil: A Healthful New Alternative to Hydrogenated Oil for Frying

To determine the frying stability of mid-oleic/ultra low linolenic acid soybean oil (MO/ULLSBO) and the storage stability of food fried in it, tortilla chips were fried in MO/ULLSBO, soybean oil (SBO), hydrogenated SBO (HSBO) and ultra low linolenic SBO (ULLSBO). Intermittent batch frying tests were conducted up to 55 h of frying, and then tortilla chips were aged up to 4 months at 25 °C. Frying oils were analyzed for total polar compounds to determine the frying stability of the oil. Tortilla chips were analyzed for hexanal as an indicator of oxidative deterioration and by sensory analysis using a trained, experienced analytical panel. Results showed no significant differences between the total polar compound levels for MO/ULLSBO and HSBO after 55 h of frying, indicating a similar fry life. However, total polar compound levels for ULLSBO and SBO were significantly higher than for either MO/ULLSBO or HSBO, indicating a lower oil fry life. Hexanal levels in aged tortilla chips fried in SBO were significantly higher than in chips fried in any of the other oils. Tortilla chips fried in MO/ULLSBO and HSBO had significantly lower hexanal levels than in chips fried in ULLSBO. A sensory analysis of rancid flavor intensity showed similar trends to those for hexanal formation. The chips fried in SBO had the highest rancid flavor intensity, with significantly lower hexanal levels in chips fried in HSBO and MO/ULLSBO. Based on these results, MO/ULLSBO not only had a good fry life but also produced oxidatively stable fried food, and therefore would be a healthful alternative to HSBO. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable.     

Soybean Oil and Selenium Yeast Supplementation in Quail's Diet: Productive Performance,Fatty Acid Profile,Enzyme Activity,and Oxidative Stability of Meat

The objective of this study is to evaluate the influence of different soybean oil (SO) and selenium yeast (SeY) levels in the diet of meat quails on productive performance, physicochemical, quality measurements, fatty acid profile, enzyme activity estimation, and oxidative stability of meat. A total of 288 one-day old commercial meat quails are allocated into four groups according to a completely randomized experimental design, with two levels of SO (1.5% and 3.0%) and SeY (0 and 0.15 mg kg⁻¹) in the feed. The supplementation period is 42 days. The use of up to 3% supplementation of SO in the diet improves (p < 0.05) the productive performance. The polyunsaturated acid content and thiobarbituric acid value in the meat are increased (p < 0.05) as an effect of the SO increase in the diet. The use of SeY in quail diets associates with 3% inclusion of SO and promotes improvements in the qualitative parameters of the quail meat. Therefore, the inclusion of 0.15 mg kg⁻¹ of SeY in the diets is a viable alternative for improving the oxidative stability of meat since it improves the qualitative parameters of quail meat in diets with a high inclusion of SO. Practical Applications: These results have practical applicability in the meat industry, since it is possible to change the lipid profile of this raw material, meeting the requirement of the consumer market for healthy foods, reducing the total cholesterol content, and nutritionally desirable, through enrichment with polyunsaturated fatty acids.     

Regeneration of Used Frying Oil

Used frying oils were purified in a packed column using different amounts of silica gel (SG), aluminum oxide (AO), activated charcoal (AC), bentonite (B), magnesol XL (M), calcium carbonate (CC), zeolite (Z), bleaching earth (BE) and/or their binary, triple, and quaternary combinations. SG (15 g) improved total polar material (TPM) by 100 %, conjugated diene (CD) content by 84 %, and p-anisidine value (AV) by 104 %, while AO and M improved free fatty acid (FFA) contents by 103 and 105 %, respectively. On the other hand, AC and M bleached the color by 100 and 90 %, respectively. As the amount of adsorbent in the column increased, FFA, CD, AV, and color improved. When the amount of used sunflower oil (UO1) loaded in the column containing SL was increased, FFA, CD, AV and color values increased, while no change was observed in TPM up to 60 g of UO1. Loading UO1 at 150 °C in the column caused the absorbance values at 460 nm to decrease from 0.740 to 0.240, while the amount of adsorbed tocopherol increased compared to UO1 at 25 °C. The increasing number of adsorbents within the column further improved the physicochemical properties of UO1 when it was used 30 g. However, as the amount of different type of used oils (UO2, UO3 and UO4) was increased to 300 g, improvement ratios of all parameters decreased.     

无味环氧豆油的合成技术研究

本文阐述无味环氧豆油的合成技术，将精制大豆油，乙酸与其它辅料按配方比例投入反应釜，再慢慢滴加双氧水，使之环氧化反应，待反应完全后，经水洗，中和，脱水等一系列工艺，制成无味环氧豆油成品。这种合成方法，工艺简单，产品质量稳定优良。     

Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol‐Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil

Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)‐unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg^?1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert‐butyl hydroquinone (TBHQ) (100 mg kg^?1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene values and carbonyl values, and total polar compounds, the incorporation of UHO, particularly at a concentration of 200 mg kg^?1, was more efficient in improving the oxidative stability compared to TBHQ. The tocol content of KHO (2043.4 mg kg^?1) was higher than the reported amounts of other conventional edible oils. Furthermore, by incorporation of UHO into RSO, as compared with TBHQ, a better protection of naturally occurring antioxidants (tocopherols and sterols) was found after adding UHO to RSO. This fact was mainly attributed to the UHO's tocotrienol fraction. Hence, the USM of KHO can be used as a potent antioxidant to improve the oxidative stability of frying oils.     

环氧大豆油增塑剂的合成

本合成采用无溶剂一步法环氧化工艺，取消了苯作溶剂，用新型催化剂代替硫酸，在稳定剂上用３０％双氧水合成的环氧大豆油，环氧值达９５％以上。     

Frying stability of high-oleate and regular soybean oil blends

The objective of this work was to study the frying stability of soybean oil (SBO) with reduced linoleate (18∶2) and linolenate (18∶3) and elevated oleate (18∶1) contents. High-oleate SBO [HO SBO, 79% oleic acid (OA)] and a control (conventional SBO, 21.5% OA) were tested as is, as well as blended in different ratios to make three blended oils containing 36.9, 50.7, and 64.7% OA, abbreviated as 37%OA, 51%OA, and 65%OA, respectively. In addition, a low-linolenate (LL) SBO containing 1.4% 18∶3 and 25.3% 18∶1 was tested. Bread cubes (8.19 cm³) were fried in each of 18 oils (6 treatments×3 replicates). We hypothesized that stability indicators would be indirectly related to the total 18∶2 plus 18∶3 percentages and/or the calculated oxidizability. In general, the results were fairly predictable based on total 18∶2 and 18∶3 concentrations. The overall frying stability of the six oil treatments, from the best to the poorest, was: 79%OA, 65%OA, 51%OA, LL≥37%OA, and the control, with respective total compositions for 18∶2 plus 18∶3 of 10.3, 23.6, 36.3, 59.6, 48.9, and 62.8%. The greatly reduced concentration of 18∶3 in the LL SBO made it more stable than the 37%OA, even though the combined composition of 18∶2 and 18∶3 of LL was greater than that of the 37%OA. Blending conventional SBO with HO SBO had a profound effect on the oxidative stability index and color of the blended oils, but the values were not linearly predictable by the percentage of control in the blended oil. Other stability indices, including calculated oxidizability, calculated iodine value, conjugated dienoic acid value, and viscosity, changed in linear response to an increased proportion of the control in the blends.     

优质环氧大豆油的制备

介绍了以强酸性阳离子交换树脂为催化剂就地环氧化合成环氧大豆油工艺。通过L9（3^4）正交实验确定了最佳制备工艺条件,讨论了双氧水用量及粗品精制对产物的影响,考察了催化剂的使用寿命,找出了适宜的工艺条件,制备的产品质量优于我国标准。     

环氧大豆油新工艺的研究

研究了采用无溶剂合成环氧大豆油的新工艺。以大豆油、冰醋酸与双氧水为原料经催化、碱洗、水洗、减压蒸馏后制得环氧值≥6.0%的高质量产品，同时通过L9(3^4)正交试验对反应的工艺条件，原料配比与影响产品质量的各种因素进行了研究，确定最佳工艺条件是大豆油：双氧水：冰醋：浓硫酸之比是1：0.33：0.23：0.02。     

添加剂对橡胶籽油生物柴油氧化稳定性的改进

测定了橡胶籽油的物化性能及组成. 加入6种抗氧化剂,采用Rancimat法研究了其添加量及复配、温度、0#柴油添加量、金属铜、铁等对橡胶籽油生物柴油氧化稳定性能的影响. 结果表明,橡胶籽油所制生物柴油不饱和脂肪酸含量达82.1%,诱导期为0.81 h,达不到国家标准(6 h). 6种抗氧化剂在添加量为4000′10-6(w)时对橡胶籽油生物柴油的氧化稳定性能均有提升,其中TBHQ效果最好,使其氧化稳定性诱导期达13.09 h,6种抗氧化剂的抗氧化效果为TBHQ>BHT>D-TBHQ>OG>PG>BHA. PG与其他抗氧化剂复配后效果较好,而TBHQ与其他抗氧化剂复配后效果降低. 温度和0#轻柴油添加量对橡胶籽油生物柴油的氧化稳定性能影响很大,随温度升高,诱导期明显缩短,而随0#柴油添加量增大,诱导期增加,添加量较大时诱导期增幅很大. 铁、铜对其氧化稳定性能也有一定影响.     

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Rambutan (Nephelium lappaceum L.) peel (RBP) is discarded as the main by‐product during processing of the fruit. Increasing attention is now paid to the valorization of RBP for the recovery of valuable compounds. Geraniin, ellagic acid, quercetin, and rutin are the main phenolic compounds found in methanolic RBP extract. Extracted rambutan peel powder (ERPP) is used to evaluate the oxidative stability of soybean oil stored at 4 and 30 °C in the dark and light and deep fried with potatoes at 160 °C. Tert‐butylhydroquinone (100 µg g^?1 oil, TBHQ) serves as positive control. Oil supplemented with ERPP of 1000 µg gallic acid equivalents (GAE) g^?1 of oil shows positive effects on the retardation of the oxidation process during storage in comparison with oil without addition. During deep frying, either ERPP (1000 µg GAE g^?1) or TBHQ retards the lipid oxidation of oil. Levels of thiobarbituric acid reactive substances of potatoes fried in oil fortified with the extract and TBHQ (0.4–0.59 µg g^?1) are much lower than those without the extract (1.31 ± 0.10 µg g^?1) (p < 0.05). Therefore, RBP extract exhibits favorable antioxidant effects and can be used for effectively inhibiting lipid oxidation in oil during storage and deep frying. Practical Applications: An extract from rambutan fruit peel containing phenolic compounds, that is, geraniin, ellagic acid, rutin, and quercetin showed promising results to be used as potential antioxidants in soybean oil during deep frying. Both oxidation of the frying oil as well as the oxidation of the food product, that is, potatoes were inhibited. These results demonstrated that rambutan fruit peel extract can be used as a natural antioxidant in frying oil to replace synthetic antioxidants, that is, TBHQ.     

大豆油与过氧甲酸的环氧化动力学研究

通过大豆油中的双键与过氧酸发生环氧化反应,合成了环氧大豆油(ESO)。从动力学的角度,对反应过程中的各种影响因素,进行了较详细的研究。得知大豆油与过氧甲酸反应,大豆油的反应级数为1级,过氧甲酸的反应级数为2级,其反应活化能为22.77 kJ/mol。生成的环氧大豆油与体系内的甲酸发生水解开环反应,环氧大豆油的反应级数为0.5级,甲酸的反应级数为1级,该反应活化能为4.91 kJ/mol。通过所得动力学参数设定了无催化剂的环氧大豆油合成工艺,得到了环氧值高达6.85的环氧大豆油。     

环氧大豆油的用途及其生产方法

介绍了增塑剂环氧大豆油的性能、用途和制备疗法。对用不同溶剂、催化剂、氧化剂的生产方法进行了讨论,给出了原料配比,对生产工艺的优缺点进行了对比分析。     

盐胁迫下黄腐酸对大豆种子萌发及抗氧化酶活性的影响

为研究盐胁迫条件下黄腐酸(FA)对大豆种子萌发及抗氧化酶活性的影响,以微生物降解褐煤产生的FA为实验材料,研究了其在大豆萌发过程中对根部过氧化氢酶(CAT)和过氧化物酶(POD)活性及丙二醛(MDA)含量的影响。结果表明,盐胁迫条件下,低浓度(100、200 mg/L)的FA会提高大豆种子萌发过程中根部CAT及POD的活性,而高浓度(1000 mg/L)的FA作用恰恰相反。低浓度(100 mg/L)的FA降低大豆种子萌发过程中根部MDA的含量。综上得出,100 mg/L的FA可以提高大豆种子萌发过程中对盐胁迫的适应力。     

Evaluation of the Oxidative Stability of Diacylglycerol-Enriched Soybean Oil and Palm Olein Under Rancimat-Accelerated Oxidation Conditions

The oxidative stability of diacylglycerol (DAG)-enriched soybean oil and palm olein produced by partial hydrolysis using phospholipase A1 (Lecitase Ultra) and molecular distillation was investigated at 110 °C by the Rancimat method with and without addition of synthetic antioxidants. Compared with triacylglycerol oils, the DAG-enriched oils displayed lower oxidative stability due to a higher content of unsaturated fatty acids and a lower level of tocopherols. With the addition (50–200 mg/kg) of tert-butylhydroquinone (TBHQ) or ascorbyl palmitate (AP), the oxidative stability indicated by induction period (IP) of these DAG-enriched oils under the Rancimat conditions was improved. The IP of the diacylglycerol-enriched soybean oil increased from 4.21 ± 0.09 to 12.64 ± 0.42 h when 200 mg/kg of TBHQ was added, whereas the IP of the diacylglycerol-enriched palm olein increased from 5.35 ± 0.21 to 16.24 ± 0.55 h when the same level of AP was added. Addition of TBHQ, alone and in combination with AP resulted in a significant (p ≤ 0.05) increase in oxidative stability of diacylglycerol-enriched soybean oil. AP had a positive synergistic effect when used with TBHQ.     

Frying stability of soybean and canola oils with modified fatty acid compositions

Pilot plant-processed samples of soybean and canola (lowerucic acid rapeseed) oil with fatty acid compositions modified by mutation breeding and/or hydrogenation were evaluated for frying stability. Linolenic acid contents were 6.2% for standard soybean oil, 3.7% for low-linolenic soybean oil and 0.4% for the hydrogenated low-linolenic soybean oil. The linolenic acid contents were 10.1% for standard canola oil, 1.7% for canola modified by breeding and 0.8% and 0.6% for oils modified by breeding and hydrogenation. All modified oils had significantly (P<0.05) less room odor intensity after initial heating tests at 190°C than the standard oils, as judged by a sensory panel. Panelists also judged standard oils to have significantly higher intensities for fishy, burnt, rubbery, smoky and acrid odors than the modified oils. Free fatty acids, polar compounds and foam heights during frying were significantly (P<0.05) less in the low-linolenic soy and canola oils than the corresponding unmodified oils after 5 h of frying. The flavor quality of french-fried potatoes was significantly (P<0.05) better for potatoes fried in modified oils than those fried in standard oils. The potatoes fried in standard canola oil were described by the sensory panel as fishy.