鹰嘴桃仁油的品质及挥发性成分研究

采用正己烷浸出法提取鹰嘴桃仁中油脂,对其主要理化性质（酸值、过氧化值、茴香胺值）和脂溶性伴随物（生育酚、甾醇及角鲨烯）含量进行分析,采用气相色谱质谱联用仪对其脂肪酸组成及挥发性成分进行研究。结果表明：以正己烷为提取剂,鹰嘴桃仁油得率为33.82%,酸值（KOH）为0.46 mg/g,过氧化值为1.66 mmol/kg,茴香胺值为0.86,符合我国植物油原油的卫生标准;鹰嘴桃仁油主要脂溶性伴随物为生育酚（174.28 μg/g）、角鲨烯（6.03 μg/g）和β-谷甾醇（2.68 μg/g）;鹰嘴桃仁油富含不饱和脂肪酸（93.56%）,主要是油酸（76.56%）和亚油酸（16.89%）;此外,鹰嘴桃仁油中共鉴定出33种挥发性成分,其中醛类是鹰嘴桃仁油风味物质的主要来源,占总挥发性成分的7193%,其中苯甲醛、糠醛、壬醛和异丁醛是主要风味物质。研究结果可为有效实现鹰嘴桃加工副产物的综合利用及鹰嘴桃仁油的进一步研究及高效利用奠定一定的理论基础。     

超声诱导发芽过程柚子籽油品质的变化规律

为提高柚子籽油的营养成分含量,开发高品质的安全油脂,以梅州金柚柚子籽为研究对象,探究了超声诱导发芽过程中柚子籽油品质的变化规律。结果表明：随着超声诱导发芽时间的延长,柚子籽的得油率逐渐降低,9 d时柚子籽得油率为（52.18±0.01）%,比未发芽时降低了3.56百分点;发芽不改变柚子籽油脂肪酸组成,油酸含量小幅升高,亚油酸和亚麻酸含量小幅降低;发芽5 d时柚子籽油的酸值（KOH）为（1.19±0.04）mg/g,过氧化值为（1.98±0.02）mmol/kg,均符合植物油国家标准;脂溶性营养物质生育酚、角鲨烯含量先升高后下降,发芽5 d时生育酚含量为（265.29±0.05）μg/g,角鲨烯含量为（36.10±0.01）μg/g,均达到了峰值,与未发芽相比分别增长了3.74倍和7.60倍。因此,短时发芽可提高柚子籽油的营养价值。     

油茶籽油加工过程中理化性质和营养品质的变化

本研究通过测定精炼过程不同阶段油茶籽油的理化指标和营养成分的变化,研究精炼工艺对油茶籽油品质的影响。结果表明,毛茶油的酸值最高,为0.746 mg/g,碱炼油的酸值最低,仅为0.037 mg/g,碱炼过程酸值降低最多达95.04%。水洗脱水油的过氧化值最高,达5.81 meq/kg,脱臭油的过氧化值最低,仅2.22 meq/kg,整个过程过氧化值降低率为61.79%。从毛茶油到精炼油的加工过程中,茶多酚、α-生育酚和角鲨烯含量变化均呈递减趋势。毛茶油茶多酚、α-生育酚和角鲨烯的含量分别为54.698 5 μg/g、251.337 0、136.680 0 mg/kg,而脱臭油含量分别为25.134 1 μg/g、101.301 0、89.140 0 mg/kg。在精炼过程中脂肪酸种类和比例都有一定的变化,单不饱和脂肪酸比例降低0.188%,而饱和脂肪酸和反式脂肪酸比例分别增加0.029%和0.089%。精炼可降低酸值和过氧化值使油茶籽油达到食用油国家标准,但同时也造成茶多酚、α-生育酚和角鲨烯等活性成分的损失。因此应该提倡适度精炼以达到安全与营养的平衡。     

制油工艺对油茶籽油生物活性成分含量和抗氧化活性的影响

为了了解不同制油工艺对油茶籽油生物活性成分含量和抗氧化活性的影响,以油茶果为原料,采取鲜榨法、浸提法、新水法、冷榨法和热榨法5种制油工艺分别制取油茶籽油,研究对比了5种制油工艺的提油率,所制取的油茶籽油的脂肪酸组成、生物活性成分(生育酚、角鲨烯及多酚)含量及其对DPPH自由基和ABTS自由基的清除能力。结果表明,5种制油工艺的提油率均在73%以上,其中浸提法（（96.45±3.02）%）最高,冷榨法（（73.72±2.76）%）最低,鲜榨法（（82.36±224）%）、新水法（（81.91±3.21）%）和热榨法（（80.34±2.09）%）没有显著差异;5种工艺所制取的油茶籽油具有相似的脂肪酸组成;在α-生育酚和总生育酚含量方面,新水法制取的油茶籽油含量最高（α-生育酚含量（263.77±1.58）mg/kg,总生育酚含量（280.55±1.64）mg/kg）,鲜榨法、冷榨法和热榨法制取的油茶籽油中总生育酚含量接近,在233~244 mg/kg之间,浸提法制取的油茶籽油中总生育酚含量只有（17.10±0.76）mg/kg;在角鲨烯和多酚含量方面,鲜榨法制取的油茶籽油明显高于其他工艺的,分别为（350.56±7.60）mg/kg和（45.04±4.50）mg/kg,新水法制取的油茶籽油角鲨烯含量最低,为（249.99±3.73）mg/kg,浸提法制取的油茶籽油多酚含量最低,为（706±003）mg/kg ;在清除DPPH 自由基和ABTS自由基方面,鲜榨法制取的油茶籽油的清除能力最强,浸提法的最弱。     

酶法改性樟树籽仁油制备含ω-3多不饱和脂肪酸 结构脂质及其理化性质与抗氧化活性

采用固定化脂肪酶Novozyme 435催化鱼油乙酯和樟树籽仁油（CCSKO）酯交换制备含ω-3多不饱和脂肪酸结构脂质。通过单因素试验对制备工艺条件进行优化,得到的最佳反应条件为：底物摩尔比1∶ 1,反应温度60 ℃,反应时间8 h,酶载量10%（以底物质量计）。在最佳反应条件下,含EPA/DHA结构脂质的含量为(24.34±0.33)%,且酶重复稳定性较好。放大制备试验后,采用150 ℃短程分子蒸馏纯化,产物中结构脂质含量达到（44.22±0.57）%,中碳链脂肪酸、长碳链脂肪酸含量比例约为3∶ 1, EPA含量为（11.91±0.44）%,DHA含量为（7.67±1.11）%。结构脂质的甘油三酯组成主要为CC-EPA（(11.07±0.11）%)、CC-DHA（(6.71±0.21)%）、CLa-EPA（(7.78±051)%）和CLa-DHA（(5.99±0.25)%）。制备的结构脂质的酸价（KOH）为（0.39±0.08）mg/g,皂化值（KOH）为（250.31±1.02）mg/g,碘值（I）为（54.87±0.86）g/100 g,过氧化值为（1.12±001）mmol/kg,均符合食用油脂制品国家标准。结构脂质清除DPPH自由基及ABTS自由基的IC50值分别为（13.92±0.18）mg/mL及（8.99±0.05）mg/mL,表明其具有较强的抗氧化能力。     

西班牙和意大利进口特级初榨橄榄油品质比较

为了系统研究我国主要进口的特级初榨橄榄油性质,比较分析了我国主要进口的8种西班牙和意大利特级初榨橄榄油的脂肪酸组成、酸值、过氧化值及微量成分含量,并对其进行了挥发性成分分析及感官评价。结果表明：西班牙特级初榨橄榄油的C18∶1（77.22%）和C23∶0（0.94%）含量平均值高于意大利样品（分别为72.46%和0.64%）,西班牙特级初榨橄榄油的酸值、过氧化值低于意大利样品;西班牙特级初榨橄榄油中含有γ-生育酚和δ-生育三烯酚,而意大利样品中未检出这两种,且西班牙特级初榨橄榄油中α-生育酚含量平均值（189.58 mg/kg）高于意大利样品（161.26 mg/kg）,角鲨烯含量平均值（6 127.83 mg/kg）远高于意大利样品（4 083.50 mg/kg）,两者甾醇含量差异很小。虽然西班牙特级初榨橄榄油的醛类含量平均值低于意大利样品,但酯类含量更高。感官评价发现,西班牙特级初榨橄榄油的果味、苦味、辣味评分皆高于意大利样品。综上,西班牙特级初榨橄榄油的酸值、过氧化值较低,α-生育酚、角鲨烯含量高于意大利样品,且感官评分较高。     

大果红花油茶种子油理化特性及热氧化稳定性

研究大果红花油茶种子油的理化特性和热氧化稳定性,其种子的含油量为34.8%,油的碘值82.1g I2/100g、皂化值215.3mg KOH/100g、酸值1.51g FFA/100g、过氧化值2.98、对茴香胺值0.96g－1,232nm和270nm比紫外吸光度(K232nm和K270nm)分别为2.14和0.12;示差扫描量热分析表明油的结晶和溶解曲线各有两个特征峰;金属离子测定表明油中含有较高量的K、Mg、Na、Al金属离子(9.7～26mg/kg),其他金属离子的含量在4.3mg/kg以下;HLPC测定表明油中α-生育酚含量5.6mg/100g,β-生育酚和γ-生育酚含量0.79mg/100g;GC-MS分析表明油酸是油中主要的脂肪酸,含量占总脂肪酸的74.74%,其次为棕榈酸、亚油酸和硬脂酸;并测定种子油的DPPH自由基清除能力。通过分别测定种子油热氧化过程中K232nm、K270nm、过氧化值、对茴香胺值,分析了该种油脂的热氧化稳定性。结果表明：大果红花油茶是一种非常有价值的高营养的特种油料作物。     

营养平衡调和油的配制及营养成分的测定

为解决单一食用油中营养组分缺陷问题,以大豆油、橄榄油、鱼油和亚麻籽油为基料油,测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成,然后按照中国营养学会关于脂肪酸推荐摄入量的要求,依据不同基料油的脂肪酸组成计算其配比并配制调和油,最后测定调和油的营养成分。结果表明：大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准,4种油脂配制调和油的最适配比为45%、45%、8%、2%;调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求,是一种营养平衡调和油。     

黄粉虫油理化性质及营养特性的研究

目的 研究黄粉虫油的理化性质与营养特性。方法 采用索氏抽提法提取黄粉虫油,运用气相色谱-质谱法(gas chromatography-mass spectrometry, GC-MS)对黄粉虫油的脂肪酸组成和挥发性成分进行分析,对其理化性质、脂溶性伴随物含量及抗氧化活性进行研究。结果 黄粉虫含油量为(29.28±0.21)%,酸价（KOH）和过氧化值均符合食用油标准,分别为（0.94±0.06） mg/g和（4.54±0.29） mmol/kg,茴香胺值为6.04±0.68,共轭二烯值为6.97±0.23;黄粉虫油不饱和脂肪酸的含量高达（81.68±1.95）%,主要是油酸[（43.41±1.27）%]和亚油酸[（36.34±0.59）%];黄粉虫油中的主要脂溶性伴随物为β-谷甾醇[（12.81±0.10） mg/100 g]、角鲨烯[（35.20±0.09） mg/100 g]和胆固醇[（70.52±0.12） mg/100 g];黄粉虫油对1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐[2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate), ABTS]阳离子自由基均有一定的清除效果;黄粉虫油中共鉴定出40种挥发性成分,主要包括烃、醛、醇、杂环、酯以及胺类物质,杂环类物质是主要的气味来源,为黄粉虫油脂提供特殊的香味。结论 黄粉虫含油量较高,油脂脂肪酸组成较好,营养物质丰富,可作为一种潜在的油料资源。     

黄油的烘焙稳定特性及其脂肪酸含量

为研究不同烘焙条件对黄油氧化稳定性的影响,以起酥油和棕榈油为对照,分析烘焙体系下黄油酸值、过氧化值、p-茴香胺值、全氧化值、生育酚含量及脂肪酸组成变化。结果表明,在不同烘焙条件下黄油具有较好的氧化稳定性。随着加热温度和时间的延长,起酥油与棕榈油的酸值显著增加（P<0.05）,黄油的酸值也呈上升趋势,在250 ℃趋于稳定（1.69 mg/g）。与起酥油和棕榈油相比,加热温度和时间对黄油的过氧化值影响不显著（P<0.05）,基本保持在0.8～0.92 meq/kg。起酥油和棕榈油的最大p-茴香胺值（23.5,24.7）均高于黄油（22.8）。全氧化值大小排序为起酥油>棕榈油>黄油。当温度升至250 ℃时,起酥油和棕榈油生育酚含量损失较多（77%,79%）,黄油相比于两者生育酚含量变化相对较少（72%）。3种烘焙油脂多不饱和脂肪酸含量均降低,黄油在180 ℃时降低最小（0.8%）,且均未发现反式脂肪。饱和脂肪酸与不饱和脂肪酸的比例增加时,油脂氧化稳定性降低。     

Phospholipids of marine origin. The lantern fish (Lampanyctodes hectoris)

Lantern fish of the species Lampanyctodes hectoris were shown to contain phospholipids (10 g kg^?1) and non-phosphorylated lipids (140 g kg^?1). The phospholipid fraction consisted of phosphatidyl choline (47% of total phospholipids), phosphatidyl ethanolamine (42%), phosphatidyl serine (3%), phosphatidyl inositol (1%), sphingomyelin (4%), lyso-phosphatidyl choline (1%) and cardiolipins (2%). Lantern fish (L hectoris) meals normally contain unacceptably high lipid contents (150 g kg^?1 and over); this characteristic was found not to be due to a high phospholipid level in the lantern fish. The major fatty acid of the phospholipids was C22:6n-3 (25% total fatty acids) followed by C16:0 (18%), C18:ln-9 (16%) and C20:5n-3 (8%). This distribution was different from that of the non-phosphorylated lipids where the major fatty acid was C16:0 (21%) followed by C18:ln-9 (19%), C20:5n-3 (11%), C20:l (7%) and C22:6n-3 (7%). The lantern fish press oil and residual meal lipids had fatty acid distributions similar to those of the non-phosphorylated lipids.     

禽畜皮和鱼鳞的基本成分及氨基酸组成分析

本研究分析了部分禽畜皮、鱼鳞的基本成分及氨基酸组成,结果表明,禽畜皮和鱼鳞均富含18种氨基酸和羟脯氨基酸,且氨基酸组成相似,禽畜皮、鱼鳞可作为胶原蛋白的新来源.     

Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder, Mackerel and Salmon

The ultrasonic velocity within Atlantic cod (Gadus morhua), Atlantic mackerel (Scomber sombrus), Atlantic salmon (Salmo salar), Channel catfish (Ictalurus punctatus), and Sole flounder (Pseudopleuronectes americanus) fillets was measured over a range of temperatures (5 to 35°C) using an ultrasonic pulse-echo technique (～3.5 MHz). Lipid, protein, moisture and ash content of fillets were determined by standard methods. Ultrasonic velocity-temperature profiles were dependent on fish composition and could be predicted reasonably well using a semi-empirical equation developed in a previous study. Ultrasonic velocity measurements show potential for analyzing fish composition.     

Use of Ultrasound to Determine Cod Fillet Composition

The relationships between the composition and ultrasonic properties of Atlantic cod (Gadus morhua) fillets were examined. The lipid, protein, moisture and ash contents of cod fillets were determined by official methods. The ultrasonic velocity and attenuation coefficient of the fillets were measured using a pulse-echo technique. The ultrasonic velocity of the fillets varied between 1575 and 1595 m s^?1, decreasing linearly with increasing moisture content (r² > 0.8 for 26 samples). No systematic relationship was observed between the attenuation coefficient and moisture content. Our experiments highlight the potential of using ultrasonic velocity measurements to rapidly and nondestructively determine the moisture content of cod fillets (and possibly their protein content by deduction).     

提取条件对白鲢鱼油性质的影响及鱼油脂肪酸组成分析

以白鲢腹内脂肪为原料,采用稀碱水解提取法制备白鲢鱼油,研究提取条件对白鲢鱼油性质的影响,并分析脂肪酸组成。结果表明,提取条件对鱼油的提取率、碘价、酸价、过氧化值和含皂量具有重要影响,适宜的制备工艺为脂肪糜于pH9.0的氢氧化钠溶液（1：1,W/V）中45℃水解5min,然后于1.0%氯化钠溶液中80℃盐析5min。该条件下鱼油的得率为60.5%,鱼油中含有16：0、18：1n-9、20：5n-3（DHA）和22：6n-3（EPA）等16种脂肪酸,DHA和EPA的含量分别为15.0%和10.1%,n-3/n-6为2.0。     

Amino acid composition of Brazilian surubim fish (Pseudoplatystoma coruscans) fed diets with different levels and sources of fat

Surubim (Pseudoplatystoma coruscans) is a river fish from the Brazilian São Francisco basin which presents a great potential for commercialization. The amino acid composition of carcasses of surubim fed isoproteic diets with variable levels and sources of fat were determined. The increase of soybean oil at levels of 4%, 8% and 12% in the rations promoted a corresponding increase in nitrogen fixation in the fish carcass, reflected by higher amino acid contents. However, the application of 12% added amounts of pig lard, corn oil, linseed oil or soybean oil, as different sources of fat, did not promote much variation in the fish amino acid fixation. The determination of the essential amino acid composition in the fish carcasses and the A/E ratios of individual amino acids provided a pattern of amino acid requirements of surubim fish.     

Micro,macro mineral and proximate composition of Atlantic bonito and horse mackerel: a monthly differentiation

Atlantic Bonito and horse mackerel were investigated for proximate and elemental composition throughout the year. Two fish species were collected from the Istanbul local fish market from December (2006) to November (2007) during the fishing season. Highest protein values were found in the June for Atlantic Bonito, in July for horse mackerel. Highest fat value of Atlantic Bonito and horse mackerel were determined in November. Trace and potential toxic minerals (mercury, cadmium, lead, copper and zinc) exceeded the legislative limits in some months of the year. The highest concentration among the elements was obtained for sodium, potassium, calcium, magnesium, manganese, iron, zinc, iodine and selenium throughout the year.     

鱼露的春天

该文介绍了世界各国鱼露的主要产地、原料，对其进行了成分和呈味物质特点的分析，说明了各呈味物质之间的关系和各成分所具有的功能性。目的在于重新评价鱼露，展示其不可替代性。     

Effect of combinations of fish meal and feather meal on milk fatty acid content and nitrogen utilization in dairy cows

The effect of supplemental fishmeal in combination with feathermeal at two different proportions in the diet on milk docosahexaenoic acid (DHA) content was investigated. Recently, benefits to human health have been attributed to the consumption of this fatty acid, which is normally present in marine lipids. Six Holstein cows past peak lactation were used in a Latin square design with a 2 x 3 factorial arrangement of treatments. Fish- and feathermeals were prepared as pellets at 4:1 and 1:4 combinations and offered at 3.75, 11.75, and 27% of the diet. The supplements were top-dressed onto a basal diet based on corn silage that was progressively replaced by supplement. Nitrogen balance measures were made during the experiment because of the wide range in crude protein content of experimental diets. Milk protein content increased with level of supplementation in the diet reflecting the protein quality of the supplements used. There was overall higher milk DHA content when cows consumed the supplement containing more fishmeal than feather meal. Milk DHA content increased in a quadratic fashion, as more of either supplement was included in the diet. Apparent transfer efficiency of DHA from diet to milk declined with increasing amount of DHA in the diet. Results from this experiment suggest that transfer of docosahexaenoic acid from diet to milk may depend on diet composition and quantity present in the diet.