马来西亚棕榈油在食品和饲料中的应用及油棕行业可持续发展的研究进展

目前棕榈油是全球第一大产量的植物油,其性状稳定,含有丰富的维生素 E和类胡萝卜素等营养成分,且价格具有竞争力,因此被广泛应用于食品加工及饲料等行业。马来西亚作为世界棕榈油主要生产国和出口国之一,对全球棕榈油市场具有重要贡献。综述了马来西亚棕榈油生产、贸易及可持续发展状况,并对棕榈油在食品和饲料行业的应用进行总结,以期为棕榈油的消费和应用提供参考。     

Bending and fatigue strength of mortise and tenon furniture joints made from oil palm lumber

The bending and fatigue strengths of rectangular mortise and tenon furniture joints made from oil palm lumber and solid Rubberwood were compared. The results showed that the ultimate bending moment of the oil palm lumber joints were half of the strength value of Rubberwood joints. The results showed that for both materials the allowable design stresses for rectangular mortise and tenon joints could be set at 20% of its bending strength.     

棕榈油品质对饼干保质期的影响

本文通过饼干的虐待储藏实验及风味品评实验，研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响，并提出了饼干保质期达到12个月所要求的棕榈油质量指标。     

棕榈油和棕榈仁油的地位和现状

中国是一个油脂资源非常贫乏的国家 ,每年都要从国外进口大量的油脂以满足人民生活及工业需要。据统计 ,1997年中国进口的大豆油是 2 0 0万吨 ,棕榈油 16 2万吨 ,棕榈仁油 1 5万吨 ,其中棕榈油的消费量已位居第 4(见表 2 )。预计 ,至 2 0 0 5年 ,世界棕榈油的消费量将超过大豆油 (见表 1)。作为具有巨大市场潜力和价值的油脂资源 ,国外就棕榈油和棕榈仁油的生产、物理和化学性质及其应用等方面的研究已日趋深入[1] ,但在我国有关棕榈油和棕榈仁油的研究和介绍资料极少。为此 ,希望通过本文的介绍 ,能加深对棕榈油和棕榈仁油的了解 ,并能引起…     

家具用人造板的质量要求

阐述了人造板作为家具用材的几个主要质量指标,如游离甲醛释放量、握镙钉力、厚度偏差、含水率等,并叙述了人造板在家具业中的发展方向.     

废旧木质家具材料的循环回收利用

论述了废旧家具回收再利用的现状,循环利用技术以及新产品的开发。     

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

Fourier transform infrared (FTIR) spectroscopy has been developed for analysis of extra virgin olive oil (EVOO) adulterated with palm oil (PO). Measurements were made on pure EVOO and that adulterated with varying concentrations of PO (1.0–50.0% wt./wt. in EVOO). Two multivariate calibrations, namely partial least square (PLS) and principle component regression (PCR) were optimized for constructing the calibration models, either for normal spectra or its first and second derivatives. The discriminant analysis (DA) was used for classification analysis between EVOO and that adulterated with PO and the other vegetable oils (palm oil, corn oil, canola oil, and sunflower oil). Frequencies at fingerprint region, especially at 1500–1000 cm^?1, were exploited for both quantification and classification. Either PLS or PCR at first derivative spectra revealed the best calibration models for predicting the concentration of adulterated EVOO samples, with coefficient of determination (R²) of 0.999 and root mean standard error of cross validation (RMSECV) of 0.285 and 0.373, respectively. DA was able to classify pure and adulterated samples on the basis of their FTIR spectra with no misclassified group obtained. In addition, DA was also effective enough to classify EVOO samples as the distinct group from the evaluated other vegetable oils.     

现代木家具的表面处理技术一瞥

现代木家具用材与传统木家具用材不同.传统的木家具主要以锯材(天然实木)为原料,现代家具则主要以刨花板和中密板为主要基材,因此表面装饰技术在现代木家具生产过程中占有相当重要的地位.     

Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

Nanoemulsions present benefits such as an increase in the bioavailability, solubility and targeted delivery of encapsulated substances, and thus, they are a method of incorporating high nutritional value oils, such as high-oleic palm oil (HOPO). In this work, O/W nanoemulsions were obtained by microfluidization using HOPO (1–20% w/w) in the oily phase along with whey (1–20% w/w), Tween 20 (1:1 w/w ratio) and water in the aqueous phase following a surface response design methodology. The response variables were the average drop size (ADS), the polydispersity index (PDI), the zeta potential (ζ), CIELAB color parameters and viscosities of the fresh nanoemulsions (0 days) and nanoemulsions stored at two temperatures (5 and 19 °C) for 4 days. The ADS, PDI and ζ values varied between 163 and 2268 nm, 0.2 and 1, and − 29.7 and − 47.2 mV, respectively. The viscosity was affected by the storage temperature; after 4 days at 19 °C, it increased almost 6-fold compared to the viscosity of the fresh sample. With regards to the color parameters, significant changes were observed based on the concentrations of HOPO and whey. In addition, the prediction equations only presented errors below 7% for the evaluated variables, with R² values above 0.85. Finally, the influence of whey protein denaturation at 60 °C on the stabilities of the two most stable nanoemulsions, according to the optimization process, was observed.Industrial relevanceAmong its many benefits, nanoencapsulation is characterized by increasing the bioavailability of the encapsulated active compound and by the protection that it grants against environmental and processing effects, as micronutrients (for example vitamins) can be susceptible to chemical, enzymatic and/physical instability prior, during and after the processing of food products that contain. One of the techniques studied in recent decades for obtaining nanoemulsions is microfluidization. Microfluidization is a high-energy method that uses high pressure to force the fluid through microchannels that have a specific configuration, emulsifying the fluid by the combined effects of cavitation, shear and impact, thus showing an excellent emulsifying efficiency. However, in food industries the use of microfluidization is not popular and other kind of high shear homogenization are used. In this work, the development of stable emulsions using microfluidization, calls for the use of other types of materials that can provide emulsifying characteristics, such as whey, a compound that is currently one of the main effluents of dairy processes, depending on the type of product.Obtaining nanoemulsions for encapsulation purposes has been studied in many functional products, but to the best of our knowledge, it has not been reported with high-oleic palm oil. This oil contains approximately 50% saturated, 10% di-unsaturated and 40% monounsaturated fatty acids, with oleic acid in sn-2 position in triacylglycerols. This composition makes palm oil as soluble as olive oil. In addition, high-oleic palm oil (HOPO), in particular, has a high stability because it is an oleic acid-rich oil, which has been introduced to replace trans fats and has presented a healthy alternative to such fats in food formulations and the fried food industry.It is also important to highlight that oleic acid has a range of health benefits, such as a decrease in the total cholesterol, an increase in HDL (high-density lipoprotein) and a decrease in LDL (low-density lipoprotein). Oleic acid also retards the development of heart diseases, promotes the formation of antioxidants in the body and reinforces the integrity of the cell wall. In addition, red palm oil (crude) contributes significant nutritional value because it is rich in β-carotenes, α-tocopherol and tocotorienols, supplying vitamins and provitamins that are important for but not produced by the human body.Finally, this work demonstrates that emulsion drop size does not affect the stability of the nanoemulsion if it formulation is designed. Therefore, the goal of this work was to evaluate the most favorable conditions for the microfluidization, formulation and storage of HOPO nanoemulsions using whey powder to produce stable nanoemulsions.     

掺混棕榈油测定方法研究

植物油的掺混可用气相色谱法快速鉴定,根据不同植物油脂肪酸组分和含量不同来进行鉴别.采用三氟化硼法对测定样品进行甲酯化,填充柱气相色谱法分离检测,方法快速、准确.     

棕榈油品质对饼干保质期的影响

通过饼干的虐待储藏实验及风味品评实验,研究了棕榈油不同色泽及抗氧化剂TBHQ含量对饼干保质期的影响,并提出了饼干保质期达到12个月所要求的棕榈油质量指标。      

Variation in fatty acid composition of palm oils from two varieties of the oil palm (Eelaeis guineensis)

A comparative study was carried out on the fatty acid content of palm oil samples from the red and yellow fruits of Dura and Tenera varieties of Elaeis guineensis in the dry (January) and wet (May) seasons. Significant differences in the fatty acid content of the oils from the two varieties were observed. The degree of total unsaturation of the oil samples varied, with oil from red fruits of Dura having the highest total unsaturated fatty acids.     

Preservation of oil palm fruit and oil palm fruit mesocarp by gamma irradiation

Experiments were conducted to determine the potential of gamma radiations in the extension of the shelf-life of oil palm fruit and oil palm fruit mesocarp. In the course of the experiment, it was observed that even though palm fruits in their harvested form, went bad within 3 days post-harvest, their shelf-life can be extended to at least 2 months through preparation of dry oil palm fruit mesocarp. Furthermore, despite the fact that gamma radiation cannot be used to prolong the shelf-life of oil palm fruit proper, it can be used to drastically reduce the mould load in the dry palm fruit mesocarps, thereby further enhancing their keeping quality and consumer acceptance. Chemical and organoleptic analyses of fat extracted from irradiated, dry oil palm fruit mesocarp show that there is practically no radiation effect. The significance of these observations is discussed in relation to the possible acceptance of radiation-preservation of oil palm fruit mesocarp commercially.     

利用棕榈油制备速冻食品专用油脂

以棕榈硬脂和棕榈液油为原料,开发适用于速冻食品的专用油脂生产技术及配方。将棕榈硬脂与棕榈液油按质量比1∶1复配,用于制备速冻食品专用油脂。通过正交实验分析,确定了专用油脂制备的最佳条件为:复合乳化剂(丙二醇酯与单甘酯质量比为1∶1)添加量为油质量的1%,乳化温度60℃,乳化时间10 min,油水质量比5∶1。在最佳条件下,制得的专用油脂的乳化稳定性为92.2%。     

Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis)

The dura and tenera varieties of the oil palm from Calaro Oil Palm Estate, Akamkpa in Cross River State, Nigeria and NIFOR Experimental Oil Palm Station, Abak in Akwa Ibom State, Nigeria were studied to evaluate their proximate, mineral, toxicant and fatty acid compositions. These parameters were determined for both undefatted and defatted samples. The defatted samples had higher nutrient levels than the undefatted ones. The dura variety had a higher moisture content than the tenera in both locations. Antinutrients, such as hydrocyanic acid and total oxalate, were also higher in the dura variety than the tenera. The mineral analysis of the samples showed high levels of magnesium, manganese, iron, copper, zinc, phosphorus, sodium and potassium. The tenera variety showed higher values of most of these minerals than the dura in both of the locations. Palm kernel therefore appears to be a good source of these mineral elements. Phytate and lead were not detected in any of the samples. The fatty acid profile indicated lauric (C 12:0), oleic (C 18:1) and palmitic (C 16:0) to be the major constituent fatty acids of the palm kernel oil samples. There were no significant differences in fatty acid composition between the varieties or locations.     

红棕油中功能成分的测定

对红棕油营养成份包括胡萝卜素、角鲨烯、生育酚、生育三烯酚以及植物甾醇进行测定,结果表明:红棕油含有胡萝卜素481.29 mg/kg,角鲨烯162.89 mg/kg,生育酚183.21 mg/kg,生育三烯酚的总含量为587.83 mg/kg,植物甾醇总含量达到2161.04 mg/kg。由此可见红棕油营养丰富,具有很高的营养价值。     

超声波作用下棕榈油酯交换反应的研究

将超声波技术应用于棕榈油的酯交换反应。通过单因素试验研究了超声波功率、反应时间、醇油摩尔比、反应温度对棕榈油酯交换率的影响。在单因素试验的基础上进行正交试验优化得到的超声波酯交换反应参数为:超声波功率280 W,反应时间30 min,醇油摩尔比7.5∶1,反应温度55℃,此条件下的酯交换率可达95.5%。对比常规搅拌酯交换法,超声波法明显促进了酯交换反应,降低了反应温度,缩短了反应时间。