毛叶山桐子果实化学成分及脂肪酸动态分析与评价

对不同生长期的重庆1号、重庆2号品种的毛叶山桐子果实的整果、果肉和种子中的基本化学成分含量进行比较,并运用气相色谱法对油脂中脂肪酸组成及相对含量进行分析.结果表明,2个品种果实在不同生长期和不同部位中粗脂肪、蛋白质、总糖、灰分、总酚、总黄酮等成分含量差异显著(P＜0.05);2个品种毛叶山桐子作为油脂原料的最佳采收期分...     

Component acids of Bauhinia seed oils

Seed oils of Bauhinia monandra and B. purpurea were examined for their component acids by reversed-phase partition column chromatography. the following results (wt. %) were obtained for B. monandra: myristic 1.4, palmitic 15.1, stearic 9.4, arachidic 0.9, behenic 0.9, oleic 11.5, linoleic 60.8 and for B. purpurea: lauric 0.5, myristic 0.5, palmitic 18.5, stearic 17.8, arachidic 1.3, behenic 1.3, oleic 11.1, linoleic 49.0. Epoxy oleic acid reported to be present in the seed oil of B. purpurea was not detected in the sample investigated.     

Triglyceride composition of Entada phaseolides seed oil

Fatty acid and triglyceride compositions of Entada phaseolides seed oil have been determined by combination of the techniques of systematic crystallisation at low temperatures, pancreatic lipase hydrolysis and gas-liquid chromatography of methyl esters. The percentages of individual fatty acids were found to be myristic 0.3, palmitic 9.1, stearic 4.4, arachidic 1.7, behenic 1.6, oleic 35.8, linoleic 46.7 and linolenic 0.4. The special characteristic of this oil is its content of 6.9, 9.6, 17.0, 19.2, 5.0, 24.1 and 10.4% of monosaturated diolein, monosaturated dilinolein, saturated oleo linolein, dioleo-linolein, triolein, oleo dilinolein and trilinolein, respectively. This investigation has indicated that the 2-position of the triglyceride is preferentially esterified with C₁₈ unsaturated acids and linoleic acid shows preference over oleic acid.     

Analysis of Hiptage madablota seed oil

Hiptage madablota seed kernels yield a pale yellow oil (67·0%) which is rich in ricinoleic acid (70·0%). The seed oil also contains the following acids: caprylic, capric, myristic, palmitic, stearic, oleic, linoleic, arachidic and behenic.     

Component acids of Luff a seed oils

Seed oils of Luffa acutangula and Luffa aegyptiaca were examined for their component acids by reversed-phase partition column chromatography with the following results: L. acutangula: lauric, 0.5%; Myristic, 0.7%; palmitic, 12.9%; stearic, 7.8%; arachidic, 0.5%; behenic, 1.0%; hexadecenoic, 4.3%; oleic, 22.1%; and linoleic, 50.2%. L. aegyptiaca: lauric, 0.2%; myristic, 1.0%; palmitic, 11.2%; stearic, 9.9%; arachidic 0.8%; behenic, 1.1%; hexadecenoic, 2.9%; oleic, 24.1%; linoleic, 48.3%; and linolenic, 0.5%. Epoxy oleic acid reported to be present in the seed oil of L. acutangula was not detected in the sample investigated.     

金樱子籽油的提取及其脂肪酸成分分析

对金樱子籽油进行提取和精炼,考察了籽油的理化性质,并用气质联用仪对其脂肪酸组成和含量进行测定。结果表明,金樱子籽油的出油率为5.24%;酸价为0.36 mgKOH/g,过氧化值为46.10 mmol/kg,碘值为160.90 gI2/100 g,皂化值为193.76 mgKOH/g;金樱子籽油中检出5种脂肪酸,其中不饱和脂肪酸质量分数高达86.10%,亚油酸和α-亚麻酸分别为43.99%和42.11%;饱和脂肪酸占13.90%,由棕榈酸、硬脂酸和花生酸所组成。金樱子籽油的不饱和脂肪酸含量较高,是一种值得开发利用的营养保健油源。     

Triglyceride composition of Sesamum indicum seed oil.

The fatty acid composition of Sesamum indicum seed oil was determined by gas–liquid chromatography. The percentages of individual acids were found to be: palmitic, 11; stearic, 6; arachidic, 1; oleic, 43; linoleic, 39. Triglyceride composition was calculated from the fatty acid compositions of the native oil and of the monoglycerides produced from it by pancreatic lipase hydrolysis. The oil is composed of 8, 41 and 51%, GS₂U, GSU₂ and GU₃ respectively. Analysis by special thin-layer chromatography combined with densitometry also indicated similar triglyceride composition for the sesame seed oil. Changes effected on the triglyceride composition by randomisation were also determined by both methods of analysis.     

酸枣仁油理化特性及脂肪酸组成分析

酸枣仁油用正己烷提取、经甲酯化法处理,GC-MS联用对其脂肪酸组成成分进行了分析和鉴定.经DB-1柱分离出23个峰,鉴定了其中20种化合物,占脂肪酸总含量的98.10%.其中饱和脂肪酸占31.55%,主要是棕榈酸及硬脂酸;不饱和脂肪酸占66.56%,主要是油酸及亚油酸.     

Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants

To get a more comprehensive knowledge of oil contents and fatty acid pattern, seed oils from various Rosaceous plants belonging to the subfamilies Maloideae and Rosoideae, respectively, were investigated. For this purpose, isolated seeds of 18 dessert and cider apple (Malus domestica BORKH.) cultivars of different provenances, pear (Pyrus communis L.), rose hip (Rosa canina L.), quince (Cydonia oblonga Mill.), and red chokeberry (Aronia arbutifolia L.) were analyzed for their oil content and fatty acid composition. Oil contents varied significantly, not only among the different genera, but also among cultivars of one species, ranging from 0.8 to 29.4?g/100?g?dry matter. Qualitatively, the fatty acid profiles of the investigated seed oils showed good agreement in all representatives of the Rosaceae. Their triacylglycerols were uniformly composed of linoleic, oleic, palmitic, stearic, palmitoleic, α-linolenic, arachidic, gondoic, and behenic acids. Quantitation of individual fatty acids revealed the oils to be rich in mono- and diunsaturated oleic acid and linoleic acid, ranging from 15.1 to 33.3?g/100?g and from 32.5 to 49.7?g/100?g, respectively. As expected, contents of saturated fatty acids were 6–10?times lower. Moreover, apple cultivars showed pronounced differences in yields, numbers, and weights of their seeds. As demonstrated by the data obtained from this study, seeds resulting from the processing of apple, pear, quince, chokeberry (Maloideae), and rose hip (Rosoideae) into juices, jellies, and jams may serve as a promising source for the recovery of nutritionally valuable edible oils.     

江西地区油茶籽的含油率和脂肪酸组成的调查与分析

本文对江西地区2011年产的38个油茶籽的含油率和脂肪酸组成进行了分析。结果表明:油茶籽含油率在20.48%~49.84%之间,平均为37.07%。油茶籽油脂肪酸主要是由棕榈酸、硬脂酸、油酸、亚油酸、花生一烯酸等脂肪酸组成,棕榈酸含量平均值8.19%;硬脂酸含量平均值2.48%;油酸含量平均值81.02%;亚油酸含量平均值7.74%;花生一烯酸含量平均值0.46%,主要不饱和脂肪酸油酸和亚油酸含量平均达到了88.76%,说明江西地区的油茶籽油符合高品质食用油的标准。     

谷子油的理化性质及脂肪酸组成分析

对谷子的基本组成和谷子油的理化性质及脂肪酸组成进行了分析。结果表明,谷子中粗蛋白质、粗脂肪、总糖和淀粉含量分别为13.9%、5.6%、66.5%和63.7%。谷子油的酸值(KOH)为11.9 mg/g,碘值(I)为132.9 g/100 g,过氧化值为30.9 mmol/kg,皂化值(KOH)为194.4 mg/g,不皂化物含量为2.73%。谷子油主要由10种脂肪酸组成,其中饱和脂肪酸含量占16.81%,主要为棕榈酸(7.87%)、硬脂酸(6.17%)和花生酸(2.03%);不饱和脂肪酸含量达83.26%,其中以亚油酸含量(65.30%)最高,其次为油酸(14.20%)和亚麻酸(2.93%)。因此,谷子油是一种极具开发价值的营养保健油脂。     

花生籽粒发芽过程中脂肪代谢的变化

为探究花生籽粒在萌发过程中脂肪代谢的规律,对花育30号花生籽粒在黑暗条件下30℃恒温发芽72 h,每隔12 h取样,分析其粗脂肪含量、脂肪酸组成、脂肪酶活力、脂氧合酶(lipoxygenase,LOX)和过氧化物酶(peroxidase,POD)活力、过氧化物值(peroxide value,POV)、羰基价(carbonyl group value,CGV)。结果表明:花生籽粒中脂肪酸主要有棕榈酸、硬脂酸、油酸、亚油酸、花生酸、花生烯酸、山芥酸和木蜡酸。与未发芽花生籽粒相比,花生籽粒在发芽过程中粗脂肪含量显著降低(P0.05);饱和脂肪酸总量在发芽36 h后显著下降(P0.05),其中棕榈酸含量先降低后无显著变化,硬脂酸含量显著下降(P0.05),木蜡酸含量显著上升(P0.05);不饱和脂肪酸含量在籽粒发芽过程中先降低后显著上升(P0.05),其中油酸和花生酸含量显著上升(P0.05),亚油酸含量显著降低(P0.05)。花生籽粒脂肪酶活力在发芽过程中先显著上升后显著下降;LOX活力在36 h达到最大值,48 h后活力显著下降;POD活力在发芽48 h达到最大值,此后变化不显著。POV和CGV在发芽过程中均呈现先显著上升,60 h后显著下降趋势(P0.05)。相关性分析表明,亚油酸含量的变化与棕榈酸、硬脂酸正相关,与油酸、山芥酸、木蜡酸负相关;油酸含量变化与花生烯酸、木蜡酸正相关,与棕榈酸、硬脂酸、亚油酸、花生酸负相关;粗脂肪含量变化与脂肪酶活性、POV、CGV、POD活性负相关,而脂肪酶活性与POV、CGV、POD活性正相关。     

Genotypic variation in oil and protein in barley grain

Oil content and composition, protein content and grain weight have been estimated in 86 barley genotypes from diverse sources grown in a replicated field experiment. Overall range between genotypes in composition was: oil content, 1.9-4.1 %; palmitic, 21.4-28.7%; stearic, 0.6-1.8%; oleic, 10.4-16.9%; linoleic, 52.4-58.3%; linolenic, 4.5-7.3%. Modern European varieties varied from 2.2-2.8% oil, and oil content was higher in two-rowed than six-rowed types and higher in naked than husked types. Protein content was higher in naked than husked types, but there was no significant difference between the protein content of two- and six-rowed types. Mean grain weight was higher in both two-rowed and in husked types. Oil was positively correlated with grain protein and the proportion of oleic acid, and negatively correlated with the proportions of palmitic and stearic acid. The highest oil contents were found in Rise 1508 and Hiproly which are high-lysine genotypes.     

不同品种油茶籽的含油率和脂肪酸组成分析研究

对132种油茶籽含油率进行了测定,并采用GC分析油茶籽油的脂肪酸组成.结果表明:油茶籽含油率大部分集中在30％～60％之间,平均含油率为38.39％;含油率最高,为57.96％,最低仅为0.60％.油茶籽油脂肪酸主要是由软脂酸、硬脂酸、油酸和亚油酸4种脂肪酸组成;油酸含量在70.33％～86.21％,均值为78.24％;亚油酸含量在3.25％～17.18％,均值为9.50％;软脂酸含量在7.03％ ～ 13.85％,均值为9.63％;硬脂酸含量在1.35％～5.49％,均值为2.61％.     

Analysis of the testaless seeds of chrysophyllum albidum: Nutritional aspects

The testaless seeds of Chrysophyllum albidum G Don from Nigeria were analysed and found to contain saponins with a foaming index < 100, 71 g kg^?1 crude fibre, 109 g kg^?1 total ash, 316 g kg^?1 carbohydrates, 364 g kg^?1 proteins and 52 g kg^?1 fixed oil on dry weight basis. They were also found to have appreciable amounts of K, Ca, P and Mg. Further analysis of the carbohydrates showed the presence of starch and the reducing sugars arabinose, galactose, glucose and mannose. The profile of amino acids showed the seeds to be rich in the essential amino acids lysine, threonine, leucine, isoleucine and phenylalanine. The fatty acids of fixed oil include 16–3% palmitic acid, 5–9% stearic acid, 41–3% oleic acid, 30–9% linoleic acid and 1–6% arachidic acid.     

使君子仁油理化特性及其脂肪酸组成分析

用正己烷对使君子仁中的粗脂肪进行提取得使君子仁油,其含量为25.3%,再经甲酯化处理,用气相色谱-质谱（GC-MS）联用技术对其脂肪酸组成进行了分析和鉴定.结果表明使君子仁油不饱和脂肪酸含量为64.0%,主要是油酸及亚油酸;其中油酸含量高达56.2%;饱和脂肪酸占36.0%,主要是豆寇酸、棕榈酸和硬脂酸.使君子仁油属优质植物油,该分析结果可为其开发利用提供基础数据.     

美藤果及美藤果油的理化性质和油脂的脂肪酸组成分析

对美藤果及美藤果油的理化性质和油脂的脂肪酸组成进行了分析。结果表明：美藤果粗蛋白质、粗纤维素、总糖及淀粉含量分别为28.87%、24.92%、6.33%和4.15%;美藤果油相对密度(d²⁰₂₀)为0.928 6,折光指数(n²⁰_d)为1.482 2,酸值(KOH)为0.46 mg/g,皂化值(KOH)为191.4 mg/g,碘值(I)为191 g/100 g,过氧化值为2.45 mmol/kg;美藤果油中共检出7种脂肪酸,主要为棕榈酸(3.83%)、硬脂酸(3.09%)、油酸(8.39%)、亚油酸(38.11%)、亚麻酸(45.62%),其中不饱和脂肪酸含量高达92.46%。     

苦楝籽油脂肪酸成分分析

对苦楝籽油的理化性质和脂肪酸组成进行了分析.将样品进行甲酯化处理后,用GC-MS方法分析鉴定出各种脂肪酸成分及其相对含量.结果表明,苦楝籽油的主要脂肪酸为棕榈酸7.17%、硬脂酸4.16%、油酸25.72%、亚油酸62.47%、花生酸0.24%、花生一烯酸0.23%.     

Total lipid content and fatty acid composition of the seeds of some Vicia L. species

The seed oils of eight Vicia species (Leguminosae) were investigated for their total lipid contents and fatty acid compositions. The seed lipid contents were found to be between 2.30 and 3.91%. The fatty acid compositions of these eight different species were determined by gas chromatography of the methyl esters of their fatty acids. The seed oils of Vicia species contain palmitic and stearic acids as the major component fatty acids, among the saturated acids, with a small amounts of myristic, pentadecanoic, arachidic and behenic acids. The major unsaturated fatty acids found in the seed oils were oleic, linoleic and linolenic acids.     

酸枣仁油中脂溶性成分的研究

目的研究酸枣仁的脂溶性化学成分。方法采用索氏提取法提取酸枣仁中的酸枣仁油,测定不皂化物用GB/T 5535.1-2008方法处理,测定脂肪酸用甲酯化方法处理,最后用气相色谱-质谱联用仪测定不皂化物和脂肪酸。结果检出9种不皂化物和6种脂肪酸,其中不皂化物分别为叶绿醇、亚油酸乙酯、油酸乙酯、香叶基醇、角鲨烯、菜油甾醇、豆甾醇、γ-谷甾醇、桦木酸甲酯,其相对含量最多的是γ-谷甾醇和叶绿醇;脂肪酸分别为棕榈酸、松油苯二甲酸、硬脂酸、油酸、十八碳二烯酸、花生油酸,其中油酸和十八碳烯酸的含量最高。结论该方法快速、准确、简便,为进一步研究酸枣仁药用价值提供依据。