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1.
L. Di Giovacchino M. R. Mucciarella N. Costantini M. L. Ferrante G. Surricchio 《Journal of the American Oil Chemists' Society》2002,79(4):339-344
Experiments were carried out to study the possibility of improving the stability of extra virgin olive oil by using nitrogen
as a conditioner gas during storage. With this aim, virgin olive oil samples, obtained from Leccino and Coratina cultivars,
were stored in the dark, in closed bottles conditioned with air or nitrogen at 12–20 and 40°C. Results indicated that the
FFA percentage increased over 1% only when oils were stored at 40°C. The PV and the K
232 value (light absorbance at 232 nm) of oils increased over the limit value allowed by European Union law when the bottles
were only partly filled and air was the conditioner gas. The use of nitrogen as conditioner gas helped to avoid this risk
during 24 mon of storage at 12–20°C. The total phenolic content of both cultivars oils decreased during storage because their
oxidation protected the oils from autoxidation. The content of total volatile compounds in oils decreased continuously during
storage at 12–20°C, whereas it increased over 10 (Coratina cv.) and 15 (Leccino cv.) mon and then diminished when the storage
temperature was 40°C. The same behavior, i.e., increase then decrease, was ascertained for trans-2-hexenal. The hexanal content of oils increased continuously during storage because this compound is formed by the decomposition
of the 13-hydroperoxide of linoleic acid. 相似文献
2.
A. G. Gopala Krishna K. H. Hemakumar Sakina Khatoon 《Journal of the American Oil Chemists' Society》2006,83(2):117-120
The compositions of rice bran oils (RBO) and three commercial vegetable oils were investigated. For refined groundnut oil,
refined sunflower oil, and refined safflower oil, color values were 1.5–2.0 Lovibond units, unsaponifiable matter contents
were 0.15–1.40%, tocopherol contents were 30–60 mg%, and FFA levels were 0.05–0.10%, whereas refined RBO samples showed higher
values of 7.6–15.5 Lovibond units for color, 2.5–3.2% for unsaponifiable matter, 48–70 mg% for tocopherols content, and 0.14–0.55%
for FFA levels. Of the four oils, only RBO contained oryzanol, ranging from 0.14 to 1.39%. Highoryzanol RBO also showed higher
FFA values compared with the other vegetable oils studied. The analyses of FA and glyceride compositions showed higher palmitic,
oleic, and linoleic acid contents than reported values in some cases and higher partial glycerides content in RBO than the
commonly used vegetable oils. Consequently, the TG level was 79.9–92% in RBO whereas it was >95% in the other oils studied.
Thus, refined RBO showed higher FFA values, variable oryzanol contents, and higher partial acylglycerol contents than commercial
vegetable oils having lower FFA values and higher TG levels. The higher oryzanol levels in RBO may contribute to the higher
FFA values in this oil. 相似文献
3.
Narcisa M. Bandarra Regina M. Campos Irineu Batista M. Leonor Nunes José M. Empis 《Journal of the American Oil Chemists' Society》1999,76(8):905-913
The prevention of oxidation of a refined sardine oil by α-tocopherol at 0.04%, by several phospholipids [phosphatidylcholine
(PC), phosphatidylethanolamine (PE), and cardiolipin (CL)] at 0.5%, as well as by combinations of α-tocopherol with each phospholipid,
was investigated. The evolution of the oxidation process during 1 mon at 40±2°C was followed by a series of methods, measuring
peroxide value (PV), diene, triene, and polyene index, and absorbance at 430 nm, while α-tocopherol and phospholipid content
were being monitoried. Among these indices, PV was found to be the most adequate to follow the process. PC was the most effective
individual antioxidant as shown by the PV values obtained at the end of the storage period, which were 54.0, 83.4, 87.9, and
97.7 meq O2/kg for PC, CL, PE, and α-tocopherol, respectively. The highest synergistic effect was obtained with a mixture of α-tocopherol
and PE, and the second and third best by mixtures made with PC and CL, respectively. The corresponding PV values recorded
at the end of the period were 27.0, 35.0, and 58.0 meq O2/kg. The high degree of synergy between PE and tocopherol is probably due to the occurrence of a simultaneous antioxidant
mechanism involving Maillard compounds. 相似文献
4.
A new method for free fatty acid reduction in frying oil using silicate films produced from rice hull ash 总被引:4,自引:0,他引:4
Sodium silicate films were produced from rice hull ash silica, and their application in reducing free fatty acid (FFA) in
frying oil was investigated. Sodium hydroxide concentration of these films was 32, 28, 24, and 20% with silica concentration
of 45, 50, 55, and 60%, respectively. Moisture contents of these films were 20–23%. Adsorption performance of the films was
investigated in frying oil at 80°C for 10–40 min. FFA content gradually decreased with treatment time for all films. There
were no significant differences in FFA content among films for treatments up to 30 min. Treatment with 45 and 50% silica films
for 40 min led to significantly larger reduction in FFA compared to treatment with 60% silica film. Differences between the
FFA content of oil treated for 40 min with 55% silica and the FFA content of oils treated with other silica films were insignificant.
FFA content of oil decreased from 0.8 to 0.55, 0.55, 0.57, and 0.59% after 40 min treatment with 45, 50, 55, and 60% silica
film, respectively. Peroxide values (PV) of treated oils slightly increased from 48 to about 60 meq/kg for films with 45,
50, and 55% silica. Treatment with 60% silica led to a decrease in PV values to 42 meq/kg. Soap content of oil increased from
51 to over 100 ppm as a result of silicate film treatment. 相似文献
5.
Refining high-free fatty acid wheat germ oil 总被引:5,自引:5,他引:0
Wheat germ oil was refined using conventional degumming, neutralization, bleaching, and continuous tray deodorization, and
the effects of processing conditions on oil quality were determined. The crude wheat germ oil contained 1,428 ppm phosphorus,
15.7% free fatty acid (FFA), and 2,682 ppm total tocopherol, and had a peroxide value (PV) of 20 meq/kg. Degumming did not
appreciably reduce the phosphorus content, whereas neutralization was effective in removing phospholipid. Total tocopherol
content did not significantly change during degumming, neutralization, and bleaching. A factorial experimental design of three
deodorization tempeatures and three residence times (oil flow rates) was used to determine quality changes during deodorization.
High temperatures and long residence times in deodorization produced oils with less FFA, PV, and red color. Deodorization
at temperatures up to 250°C for up to 9 min did not significantly reduce tocopherol content, but, at 290°C for 30-min residence
time, the tocopherol content was significantly reduced. Good-quality wheat germ oil was produced after modifying standard
oil refining procedures. 相似文献
6.
Encapsulation of CO2-extracted sea buckthorn kernel oil and the stability of the products were investigated. Maltodextrin and an emulsifying starch
derivative were used for encapsulation by spray drying. Both shell materials significantly increased the storage stability
of sea buckthorn kernel oil, even though in maltodextrin capsules 10% of the total oil was extractable from the surface of
the capsule. The cornstarch sodiium octenyl succinate derivative capsules contained essentially no surface oil. After 9 wk
storage at controlled conditions (20°C, RH 50%), PV of the unencapsulated oil was above 90 meq/kg, whereas in the encapsulated
oils, the PV was still around 20 meq/kg. The PV of the encapsulated oil was dependent on the storage conditions. A small increase
in temperature (from 20 to 25–30°C) and a significant increase in humidity (from RH 50 to RH 50–70%) decreased the stability
of capsules. This was associated with the physical state of the microcapsule matrix and may be linked with glass transition
of the wall polymers. 相似文献
7.
R. J. Hamilton C. Kalu G. P. McNeill F. B. Padley J. H. Pierce 《Journal of the American Oil Chemists' Society》1998,75(7):813-822
The effects of α-, γ/δ, and δ-tocopherol concentrates (0.2–2.0%) alone and in combination with ascorbyl palmitate (0.1%) and
lecithin (0.5%) on oxidative stability and flavor of fish oil were studied. Stability was assessed on oil stored in air at
20°C by peroxide value (PV) and off-flavor formation. Polymer content, para-anisidine value, and conjugation were used to characterize selected samples. When used alone, the protective effect of the
tocopherols, as measured by PV, was δ≫γ/δ≫α, especially at the 2% concentration. Binary systems of ascorbyl palmitate-lecithin
and lecithin-γ/δ or-δ-tocopherol were strongly synergistic in delaying peroxidation. The ternary blends provided the greatest
protection against autoxidation. Refined fish oil with 2% δ-tocopherol, 0.1% ascorbyl palmitate, and 0.5% lecithin showed
no significant peroxidation at 20°C over a period of 6 mon. The original antioxidant effect noted for the ternary systems
in delaying peroxidation was not reflected in improved flavor stability. Off-flavors developed within 3 wk, making the oils
unsuitable for use at high concentrations in ambient products that are unprotected from air. 相似文献
8.
Effect of roasting temperature and time on the chemical composition of rice germ oil 总被引:1,自引:0,他引:1
In-Hwan Kim Chul-Jin Kim Jeung-Mi You Kwang-Won Lee Chong-Tai Kim Soo-Hyun Chung Beom-Seok Tae 《Journal of the American Oil Chemists' Society》2002,79(5):413-418
Compositional changes of rice germ oils prepared at different roasting temperatures (160–180°C) and times (5–15 min) from
rice germ were evaluated and compared with those of unroasted rice germ oil. The color development and phosphorus content
of oils increased significantly as roasting temperature and time increased, whereas the FA compositions of rice germ oils
did not change with roasting temperature and time. Four phospholipid classes, i.e., PE, PI, PA and PC, were identified. PE
had the lowest stability under roasting conditions. There were no significant differences in γ-oryzanol levels of rice germ
oils prepared at different roasting temperatures and times. Four tocopherol isomers (α−, β−, γ−, and δ-tocopherol) and three
tocotrienol isomers (α−, γ−, and δ-tocotrienol) were identified, but no β-tocotrienol was detectable. The content of α− and
γ−tocopherol in rice germ oil gradually increased as roasting temperature and time increased. 相似文献
9.
Satu Pekkarinen Anu Hopia Marina Heinonen 《European Journal of Lipid Science and Technology》1998,100(3):69-74
The effect of various processing conditions on the composition and the oxidative stability of mechanically pressed (90–95°C) rapeseed oil was investigated. The five different rapeseed oils included crude (nondegummed), superdegummed, steam stripped (at 140°C for 4h, nondegummed), physically refined (degummed, bleached and deodorized at 240°C), and cold pressed (40°C) oils. Oils were autoxidized in the dark at 60°C and under light at 25°C. Oxidation was followed by measuring changes in the peroxide values (PV) and the consumption of tocopherol and carotenoid was measured. In the dark the oils reached PVs of 10 meq/kg in the order: cold pressed > superdegummed > steam stripped ≅ crude > refined. However, under light conditions the order changed as follows: cold pressed > crude ≅ steam stripped > superdegummed > refined. Processing had no effect on fatty acid composition nor α-tocopherol content of the oils. Superdegumming and steam stripping decreased the carotenoid content of the oils while cold pressing and refining reduced also chlorophyll, γ-tocopherol and phosphorus content of the oils. 相似文献
10.
Donald F. Steenson David B. Min 《Journal of the American Oil Chemists' Society》2000,77(11):1153-1160
The relative oxidative stability of soybean oil samples containing either thermally degraded β-carotene or lycopene was determined
by measuring peroxide value (PV) and headspace oxygen depletion (HOD) every 4 h for 24 h. Sobyean oil samples containing 50
ppm degraded β-carotene that were stored in the dark at 60°C displayed significantly (P<0.01) higher HOD values compared with controls. Lycopene degradation products (50 ppm) in soybean oil significantly (P<0.05) decreased HOD of samples when stored in the dark. PV and HOD values for samples containing 50 ppm of either β-carotene
or lycopene degradation products stored under lighted conditions did not differ significantly from controls (P<0.05). However, soybean oil samples containing 50 ppm of unheated, all-trans β-carotene or lycopene stored under light showed significantly lower PV and HOD values than controls (P<0.01). These results indicated that during autoxidation of soybean oil held in the dark, β-carotene thermal degradation products
acted as a prooxidant, while thermally degraded lycopene displayed antioxidant activity in similar soybean oil systems. In
addition, β-carotene and lycopene degradation products exposed to singlet oxygen oxidation under light did not increase or
decrease the oxidative stability of their respective soybean oil samples. 相似文献
11.
Effect of refining of crude rice bran oil on the retention of oryzanol in the refined oil 总被引:3,自引:0,他引:3
A. G. Gopala Krishna Sakina Khatoon P. M. Shiela C. V. Sarmandal T. N. Indira Arvind Mishra 《Journal of the American Oil Chemists' Society》2001,78(2):127-131
The effect of different processing steps of refining on retention or the availability of oryzanol in refined oil and the oryzanol
composition of Indian paddy cultivars and commercial products of the rice bran oil (RBO) industry were investigated. Degumming
and dewaxing of crude RBO removed only 1.1 and 5.9% of oryzanol while the alkali treatment removed 93.0 to 94.6% of oryzanol
from the original crude oil. Irrespective of the strength of alkali (12 to 20° Be studied), retention of oryzanol in the refined
RBO was only 5.4–17.2% for crude oil, 5.9–15.0% for degummed oil, and 7.0 to 9.7% for degummed and dewaxed oil. The oryzanol
content of oil extracted from the bran of 18 Indian paddy cultivars ranged from 1.63 to 2.72%, which is the first report of
its kind in the literature on oryzanol content. The oryzanol content ranged from 1.1 to 1.74% for physically refined RBO while
for alkali-refined oil it was 0.19–0.20%. The oil subjected to physical refining (commercial sample) retained the original
amount of oryzanol after refining (1.60 and 1.74%), whereas the chemically refined oil showed a considerably lower amount
(0.19%). Thus, the oryzanol, which is lost during the chemical refining process, has been carried into the soapstock. The
content of oryzanol of the commercial RBO, soapstock, acid oil, and deodorizer distillate were in the range: 1.7–2.1, 6.3–6.9,
3.3–7.4, and 0.79%, respectively. These results showed that the processing steps—viz., degumming (1.1%), dewaxing (5.9%),
physical refining (0%), bleaching and deodorization of the oil—did not affect the content of oryzanol appreciably, while 83–95%
of it was lost during alkali refining. The oryzanol composition of crude oil and soapstock as determined by high-performance
liquid chromatography indicated 24-methylene cycloartanyl ferulate (30–38%) and campesteryl ferulate (24.4–26.9%) as the major
ferulates. The results presented here are probably the first systematic report on oryzanol availability in differently processed
RBO, soapstocks, acid oils, and for oils of Indian paddy cultivars. 相似文献
12.
Virgin olive oil was photooxidized at 2 and 40°C and at fluorescent light intensities of 0, 620, 2710, and 5340 lux. As expected,
higher fluorescent light intensities induced higher peroxide formation in the oil. The thiobarbituric acid reactive substances
(TBARS) were found to be good indicators of photooxidation during the early stage of the reaction. Pheophytin A and β-carotene
were light- and temperature-sensitive, whereas α-tocopherol and total polyphenols were mostly affected by light. Pheophytin
A functioned as a photosensitizer, resulting in rapid oxidation of the oil. β-Carotene was a strong natural inhibitor of photooxidation
for all light intensities at 2°C, suggesting quenching properties for singlet oxygen. However, β-carotene antioxidant activity
was reduced at 40°C because of its rapid destruction. 相似文献
13.
W. S. Choo E. J. Birch J. P. Dufour 《Journal of the American Oil Chemists' Society》2007,84(8):735-740
Flaxseed oils are used in stir-frying in parts of China. In this study, flaxseed oils were heated at approximately 150 °C
as a thin film in a frying pan for 3 and 6 min, respectively. Pan-heating caused loss of tocopherols, plastochromanol-8, phenolic
acids and chlorophyll pigments. There was a significant decrease in the linolenic acid resulting in a concomitant relative
increase in palmitic, stearic, oleic and linoleic acids in the oils after pan heating. Positive CIELAB “b*” color value, which indicates yellowness and levels of β-carotene and lutein in these oils showed a 42–56% and 8–53% decrease,
respectively. Peroxide values, p-anisidine values, percentage of conjugated dienoic acid, specific extinction at 232 and 270 nm and food oil sensor readings
of these oils showed significant increases to levels exceeding good oil quality indices. Acid values only showed one to twofold
increase from fresh oil values of 0.65–2.23 mg KOH/g of sample. These results indicate that significant levels of oxidation
products would be present in flaxseed oils after pan heating. The flaxseed oil with a lower amount of PUFA appeared to be
more degraded suggesting that the major factor affecting the oxidative stability of the flaxseed oils during pan-heating was
not the degree of unsaturation but was dependent on the complex interaction between the fatty acids and minor constituents
in the oils.
Presented at the American Oil Chemists’ Society 97th Annual Meeting & Expo, St. Louis, MO, 30 April–3 May, 2006. 相似文献
14.
Francisco J. Hidalgo Manuel Alaiz Rosario Zamora 《Journal of the American Oil Chemists' Society》2002,79(7):685-689
Twenty-eight virgin olive oils—from different regions of Spain and prepared from olive drupes of different varieties—and six
refined olive oils were analyzed to determine the presence of proteins in these oils. All oils studied showed the presence
of proteins in the range of 7–51 μ/100 g of oil. There were no significant differences in protein content in oils from different
varieties or between virgin or refined oils. In addition, all oils exhibited analogous amino acid patterns, suggesting a similarity
among protein fractions obtained from different oils. A polypeptide with an apparent M.W. of 4600 Da was common to the isolated
protein fractions. These results suggest that this polypeptide is a previously unknown minor component in olive oils. No clear
influence of this component on oil stability was observed when oil stabilities were estimated as a function of phenol, tocopherol,
phosphorus, and protein contents of the oils. 相似文献
15.
Dérick Rousseau Karine Forestière Arthur R. Hill Alejandro G. Marangoni 《Journal of the American Oil Chemists' Society》1996,73(8):963-972
Chemical interesterification of butterfat-canola oil blends, ranging from 100% butterfat to 100% canola oil in 10% increments,
decreased solid fat content (SFC) of all blends in a nonlinear fashion in the temperature range of 5 to 40°C except for butterfat
and the 90∶10 butterfat/canola oil blend, whose SFC increased between 20 and 40°C. The sharp melting associated with butterfat
at 15–20°C disappeared upon interesterification. Heats of fusion for butterfat to the 60∶40 butterfat/canola oil blend decreased
from 75 to 60 J/g. Blends with >50% canola oil displayed a much sharper drop in enthalpy. Heats of fusion were 30–50% lower
on average for interesterified blends than for their noninteresterified counterparts. Both noninteresterified and interesterified
blends deviated substantially from ideal solubility, with greater deviation as the proportion of canola oil increased. The
change in the entropy of melting was consistently higher for noninteresterified blends than for interesterified blends. Chemical
interesterification generated statistically significant differences for all triacylglycerol carbon species (C) from C30 to C56′ except for C42′ and in SFC at most temperatures for all blends. 相似文献
16.
Teruo Miyazawa Kenshiro Fujimoto Mikio Kinoshita Riichiro Usuki 《Journal of the American Oil Chemists' Society》1994,71(3):343-345
Thermoluminescence measurements can serve as a simple and rapid procedure for the estimation of peroxide content of soybean
oil. The thermoluminescence intensity, measured at 100°C, increases in proportion (r=0.978) to the peroxide value (from 0.5
to 18.0 meq/kg) of soybean oil, without any interference by the tocopherol contents. The emission spectrum had a maximum wavelength
at around 440–480 nm, suggesting that excited triplet carbonyls formed during thermal decomposition of hydroperoxides are
involved. The thermoluminescence measurement is readily available for the simple and rapid estimation of the peroxide content
of soybean oil, with no need for chemical reagents and delicate skills. 相似文献
17.
Jeung Hee Lee Casimir C. Akoh Ki-Teak Lee 《Journal of the American Oil Chemists' Society》2008,85(1):1-11
Lipase-catalyzed interesterified solid fat was produced with fully hydrogenated soybean oil (FHSBO), and rapeseed oil (RSO)
and palm stearin (PS) in a weight ratio of 15:20:65, 15:40:45 and 15:50:35. The interesterified fats contained palmitic (27.8–44.6%),
stearic (15.6–16.2%), oleic (27.5–36.5%) and linoleic acids (8.0–13.5%). After interesterification of the blends, the physical
properties of the products changed and showed lower melting points and solid fat contents, different melting and crystallization
behaviors as well as the formation of more stable crystals. The produced interesterified fats (FHSBO:RSO:PS 15:20:65, 15:40:45
and 15:50:35 blends) contained desirable crystal polymorphism (β′ form) as determined by X-ray diffraction spectroscopy, a
long plastic range with solid fat content of 51–63% at 10 °C to 4–12% at 40 °C, and melting points of 39 (15:50:35), 42 (15:50:45)
and 45 °C (15:20:65). However, a reduction in tocopherols (α and γ) content and a reduced oxidative stability were observed
in the interesterified fats. The physical properties of the interesterifed fats were influenced by the amount of PS, resulting
in more hardness and higher solid fat contents for 15:20:65 than 15:40:45 and 15:50:35 blends. The present study suggested
that the produced interesterified fats containing trans-free fatty acids could be used as alternatives to hydrogenated types of bakery shortenings. 相似文献
18.
G. R. List T. L. Mounts F. Orthoefer W. E. Neff 《Journal of the American Oil Chemists' Society》1996,73(6):729-732
Genetically modified soybeans were processed into finished, refined, bleached, and deodorized oils. Fatty acid composition
was determined by gas-liquid chromatography. Glyceride structure was characterized according to degree of unsaturation by
high-performance liquid chromatography, lipase hydrolysis, and gas-liquid chromatography. Compared to common varieties with
15% saturated acids, genetically modified soybeans yielded oils containing 24–40% saturated acids. Several varieties were
examined, including the Pioneer A-90, Hartz HS-1, and Iowa State A-6 lines. Pioneer A-90 contained 17% stearic acid, had a
solid fat index (SFI) of 6.0 at 10°C (50°F) and zero from 21.1 to 40°C (70 to 104°F), and therefore lacked sufficient solids
for tub-type margarine. To improve its plastic range, the Pioneer oil was blended with palm oil, randomized palm oil, or interesterified
palm/soy trisaturate basestock. After blending with 10–40% of these components, the high-stearic acid oil had an SFI profile
suitable for soft tube margarine. The A-6 varieties, 32–38% saturates, showed SFI profiles with sufficient solids at 10°C
(50°F) and 21.1°C (70°F) to qualify as a stick-type margarine oil, but lacked sufficient solids at 33.3°C (92°F); however,
after small amounts (2–3%) of cottonseed or soybean hardstocks were added, the A-6 oils qualified as stick margarine oil.
The HS-1 variety, when blended with small amounts (2–3%) of hardstock, possessed sufficient solids at 10°–33.3°C (50–92°F)
to prepare soft tub margarine oil.
Presented at the AOCS Annual Meeting & Expo, San Antonio, Texas, May 8–12, 1995. 相似文献
19.
Nawel Achir Caroline Pénicaud Sylvie Avallone Philippe Bohuon 《Journal of the American Oil Chemists' Society》2011,88(12):2035-2045
The aim of this study was to gain further insight into β-carotene thermal degradation in oils. Multiresponse modeling was
applied to experimental high-performance liquid chromatography–diode array detection (HPLC–DAD) data (trans-, 13-cis-, and 9-cis-β-carotene concentrations) during the heat treatments (120–180 °C) of two β-carotene-enriched oils, i.e., palm olein and
copra. The test of different reaction schemes showed that β-carotene isomerization reactions were dominant and reversible.
The resulting cis isomers and trans-β-carotene simultaneously underwent oxidation and cleavage reactions at the same rate constant. From the kinetic analysis,
it appeared that—contrary to oxidation and cleavage reactions—isomerization rate constants did not follow the Arrhenius law.
However, the isomerization equilibrium constant increased with temperature, favoring isomer production, particularly 9-cis-β-carotene. Its production was shown to be concomitant with oxidation and cleavage reactions, indicating that 9-cis-β-carotene could be a good degradation indicator during oil storage or processing. 相似文献
20.
Yan-Hwa Chu 《Journal of the American Oil Chemists' Society》1995,72(2):177-181
The effects of soybean pretreatments, including infrared (IR) radiation, oven toasting, microwave heating and live steam treatment
on crude oil quality were investigated. Free fatty acid, oxidation value, carbonyl value and tocopherol content were used
to monitor crude soybean oil quality. All soybean pretreatments were effective in improving the quality of oils from 15 and
18% moisture beans. Based on the analyses, recommended treatments are 3–4 min for IR at 220V–250W; 1 min for microwave heating
at 650 W–2450 mHz; 1–1.5 min for steam heating; and 100–120°C, 30 min for oven toasting. Heat treatment of high-moisture soybeans
before extraction yielded crude oil with a lower content of phosphatidic acid as compared to that of the untreated beans. 相似文献