共查询到20条相似文献,搜索用时 16 毫秒
1.
Isobel M. Morice 《Journal of the science of food and agriculture》1969,20(5):262-264
The seed fats of Herpolirion novae-zelandiae, Xeronema callistemon, Dianella intermedia, two species of Arthropodium and six of Bulbinella, members of the family Liliaceae, have been examined, and found to contain as their predominant fatty acids linoleic 65–87%, oleic 7–24% and palmitic 5–16%. They are similar to Group 1 of Astelia (Liliaceae). Iphigenia novae-zelandiae (Liliaceae) shows a different pattern of fatty acids, containing 17% hexadecenoic, 20% palmitic, 26% linoleic and 34% oleic acids as well as trace amounts of C12, C14, C15 and C17 alkanoic and C15 and C17 alkenoic acids. It is thereby distinguished from the other New Zealand Liliaceae, the New Zealand Agavaceae and the New Zealand Juncaceae. 相似文献
2.
I M Morice 《Journal of the science of food and agriculture》1967,18(3):129-132
The seed fats of nine species of Juncus L. and five varieties of Luzula DC, both of the family Juncaceae, have been shown to be somewhat similar to one another in fatty acid composition but are nevertheless distinguishable. They differ from those of the family Agavaceae1 in containing the following range of fatty acids: linoleic acid 28-58%, oleic acid 22-55%, palmitic acid 6-19%, stearic acid 1-4%, linolenic acid 0-7%, and small amounts of C12, C14, C15, C17,C19, C20, and C24 acids. 相似文献
3.
Isobel M. Morice 《Journal of the science of food and agriculture》1969,20(10):611-612
The seed fats of four species of Libertia, family Iridaceae, have been examined. Those of L, grandiflora, L. ixioides and L. peregrinans are similar to one another and have been found to contain as their predominant fatty acids: 11–22% myristic, 14–21% palmitic, 13–25% oleic and 37–57% linoleic. They differ from the New Zealand Agavaceae, Juncaceae and Liliaceae in containing major amounts of myristic acid. The fourth species L. pulchella contains less than 1 % myristic, 19–26% palmitic, 9–20% oleic and 57–61 % hnoleic acids. 相似文献
4.
D Sino 《Journal of the science of food and agriculture》1993,62(1):99-100
The oil content and fatty acid composition of the seed oils of Compositae (five species), Goodeniaceae (three species), Liliaceae (three species), Ranunculaceae (three species) and Sapindaceae (three species) were determined. The fatty acid composition of the seed oils were analysed by gas chromatography. In the 17 species studied the seed oil fatty acids were dominated by linoleic acid (50.1–70–5%) followed by oleic (11.1–20–4%) and palmitic acids (9.0–13–3%), except in one species, Diplopeltis huegelii, in which oleic acid (35.1%) predominated. 相似文献
5.
6.
《Journal of the science of food and agriculture》1980,31(9):950-958
The following are summaries of papers presented at a joint meeting of the Oils and Fats Group and the Meat Panel of the Food Group of the Society of Chemical Industry, and partly supported by the National Renderers Association Inc (Brussels). It was held on 9–10 October 1980 at the Society of Chemical Industry, 14 Belgrave Square, London SW1X 8PS. The summaries so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture. 相似文献
7.
8.
9.
10.
随着外资企业在我国新建大型现代化油脂加工厂,带动了我国油脂工业的革命,使建厂、管理、设计与制造理念、加工产能和油脂消费等方面看都产生了巨大的变化。受国际油料的产能及市场的影响,我国油料的种植面积已出现下滑,影响到了我国食用油消费的质量和安全,为应对当前油脂工业发展趋势,建议在我国政府在粮油安全和科研开发方面采取一系列的积极措施,以确保粮油食品的供给安全。 相似文献
11.
12.
近年来纯脂巧克力日渐受欢迎,但可可原料面临产量有限且不稳定的制约因素,限制了纯脂巧克力的发展。作为与可可脂组分及特性最为接近的可可脂替代品,类可可脂的原料来源广泛,产品稳定性有提升空间,并且在提升纯脂巧克力品质方面有改善作用,因此类可可脂的相关研究也获得国内外广泛关注。通过对可可脂及类可可脂的组成、结晶特性、分析方法及纯脂巧克力的耐霜、抗热品质改善等方面进行综述,以期对纯脂巧克力用脂、巧克力品质改善等提供相关参考。 相似文献
13.
14.
15.
Leda B. Quast Valdecir Luccas Ana Paula B. Ribeiro Lisandro P. Cardoso Theo G. Kieckbusch 《International Journal of Food Science & Technology》2013,48(8):1579-1588
Physical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab‐scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X‐ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X‐ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes. 相似文献
16.
17.
18.
19.
旨在为全氢化硬脂在塑性脂肪、油凝胶等的应用提供一定的开发依据和理论基础,全面分析硬脂组成对其晶体性质的影响。测定了全氢化棕榈仁油(HPKO)、全氢化棕榈油(HPO)、全氢化棉籽油(HCSO)、全氢化大豆油(HSO)、全氢化低芥酸菜籽油(HCO)、全氢化高芥酸菜籽油(HRO)、精炼漆蜡(LW)、可可脂(CCB)的脂肪酸与甘三酯组成、热性质、微观结构及形态,研究硬脂的组成对其热性质、微观结构及形态的影响。结果表明:HPO、HCSO、HSO、HCO均以棕榈酸和硬脂酸为主,HPKO以月桂酸和豆蔻酸为主,HRO以硬脂酸和山嵛酸为主,LW以棕榈酸和油酸为主,CCB以硬脂酸、油酸、棕榈酸为主;硬脂的甘三酯组成对其熔点有很大影响,CCB、HPKO的熔化温度较低,HSO、HCO、HRO的熔化温度较高;HRO虽然含有大量的山嵛酸,但其熔化温度低于HSO和HCO,这可能与甘三酯间的相互作用有关;油脂中高熔点甘三酯含量影响油脂的固体脂肪含量曲线,相同温度下高熔点甘三酯含量高的油脂具有更高的固体脂肪含量,甘三酯间的相互作用也会影响油脂的固体脂肪含量曲线;CCB晶型为β型,HPKO、HPO、HCSO为β′型,HC... 相似文献
20.
R S Kirk R E Mortlock W D Pocklington P Roper 《Journal of the science of food and agriculture》1978,29(10):880-884
A method for separating the methyl esters of erucic and cetoleic acids is described. Separation was achieved on silica gel plates impregnated with silver nitrate, utilising multiple development with a toluene: hexane mixture at a temperature of ?23°C. Mixtures of rapeseed and herring oil fatty acid methyl esters have been separated by the method described and quantified by gas chromatography. 相似文献