马来西亚对油棕种植材料研究及棕榈油产品生产

油棕种植业与棕榈油加工业是马来西亚国民经济重要组成部分。我国与马来西亚有大量棕榈 油进口贸易,检验检疫工作繁重且多样。该文探讨马来西亚对油棕种植材料研究现状及主要棕榈油产 品生产过程和用途。     

Mutagenicity evaluation of nitroanilines and nitroaminophenols in Salmonella typhimurium

In our studies of structure-activity relationships, three nitroanilines and nine nitroaminophenols were tested for their ability to induce mutations in Salmonella typhimurium strains TA1535, TA100, TA1537, TA1538 and TA98. The compounds m -nitroaniline, 4-nitro-2-aminophenol, and 3-nitro-6-aminophenol were active in two or more of these strains. The compounds o -nitroaniline, 2-nitro-3-aminophenol, 3-nitro-4-aminophenol, 4-nitro-3-aminophenol, 3-nitro-2-aminophenol, 2-nitro-6-aminophenol, 2-nitro-4-aminophenol and 2-nitro-5-aminophenol were inactive, both in the presence and in the absence of S9 mix. The compound p -nitroaniline was also inactive in all tests with the possible exception of that in strain TA98 in the presence of S9 mix, where it was either very weakly mutagenic or non-mutagenic. The mutagenic activity or inactivity of these compounds appears to be dependent on the positions of the amino, nitro, and hydroxy groups in their chemical structures.
Etude en mutagénèse des nitroanilines et nitroaminophénols sur Salmonella typhimurium .     

油脂分提工艺研究进展与应用

该文介绍油脂分提结晶技术原理,并对油脂分提结晶技术设备及其应用进行初步介绍,为国内油脂改性技术应用提供依据。     

棕榈油微胶囊化的研究

以麦芽糊精、酪蛋白为壁材 ,以单甘酯、蔗糖酯为乳化剂 ,采用喷雾干燥法对棕榈油的微胶囊化进行了研究 ,得到了最佳的工艺配方 ,该配方制备的棕榈油微胶囊具有良好的溶解性、流动性和乳化性     

Effect of Shear on the Rheology and Crystallization of Palm Oil

ABSTRACT:  This article reports on the impact of shear on crystallization upon cooling of palm oil. Samples were cooled down under shear from 70 to 10 °C, then kept at this temperature, while performing rheological measurements using a controlled shear rate rheometer and rheo-optical observations using optical microscopy and small-angle light scattering. Shear rates between 1 and 300 s⁻¹ were investigated. Two crystallization steps were observed, characterized by associated viscosity increases. The effect of shear on these 2 crystallization processes was investigated. Shear was shown to influence almost all of the steps of the structuring process of the crystallizing palm oil. The spherulite size and growth rate during the 1st crystallization are affected by shear. The onset time of the 2nd crystallization process strongly depends on the extent of shear. The steady state structures after the 1st and 2nd crystallization processes constituted of a suspension of aggregates of spherulites are controlled by the applied shear rate.
Practical Application: The texture of crystallized vegetal fats and subsequent end product properties depend on the structure developed during the crystallization process. This structuring process is strongly influenced by the thermo-mechanical history applied to the product (cooling rate, degree of undercooling, annealing time, application of flow). This article shows how the shear rate as well as extent of shear affects the different steps of the crystallization and aggregation processes in the case of palm oil after the 1st crystallization.     

Mutagenicity of aminonitrophenol compounds in Salmonella typhimurium: a study of structural-activity relationships

In our studies of structure-activity relationships, four aminonitrophenol isomers and eleven derivatives of 3-amino-4-nitrophenol and 4-amino-3-nitrophenol were tested for their ability to induce mutations in Salmonella typhimurium strains TA1535, TA100, TA1537, TA1538 and TA98. In the presence of an Aroclor-1254-induced rat-liver microsomal activation system (S9mix), 4-N- β -hydroxyethylamino-3-nitroanisole and (4-amino-3-nitro) phenoxyethanol were mutagenic in several of these strains. The compounds 3-amino-4-nitrophenol, 3-N-methylamino-4-nitrophenol, 3-N-β-hydroxyethylamino-4-nitrophenol, 3-amino-4-nitroanisole, 3-N-methylamino-4-nitroanisole, 3-N- β -hydroxyethylamino-4-nitroanisole, (3-amino-4-nitro)phenoxyethanol, (3-methylamino-4-nitro)phenoxyethanol, (3-N- β -hydroxyethylamino-4-nitro)phenoxyethanol, 4-amino-3-nitrophenol and 4-N- β -hydroxyethylamino-3-nitrophenol were inactive, both in the presence and in the absence of S9 mix. In contrast to the results with 3-amino-4-nitrophenol and 4-amino-3-nitrophenol, which were negative, the isomers 2-amino-4-nitrophenol and 2-amino-5-nitrophenol were found to be mutagenic. These results on mutagenic and non-mutagenic aminonitrophenols and their derivatives suggest that the occurrence of mutagenic activity among these compounds depends on the nature of the substituent chemical groups and their position in the molecular structure of the compounds.
Aminonitriphenols: relation structure-activité     

吸附法精制劣变棕榈油的研究

研究了吸附法精制劣变棕榈油，分析了吸附温度、吸附剂用量、活性白土与活性炭的质量比、吸附时间对降低劣变棕榈油过氧化值的影响，较优的条件是吸附温度70℃，吸附剂用量5％，活性白土与活性炭的质量比为1．5：1，吸附时间40min，过氧化值从47．5meq／kg降到0．9meq／kg。     

Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil

This study selected 5 methods, including boiling, hot air drying, high‐pressurized steam, freezing, and microwave radiation to pretreat fresh oil palm fruit before solvent extraction of the oil. Using fresh fruit as a control, the pretreatment methods were compared for the effects on the activity of the 2 main enzymes in the fruit and some physicochemical properties of the crude palm oil. The results indicated, although all the 5 pretreatments could inactivate lipase and peroxidase in the treated flesh significantly (P < 0.05), the high‐pressurized steam was the most effective. There were also differences in the unsaturated fatty acid contents of the 6 oils. The crude oil from frozen fruit contained significantly more vitamin E (37829.33 ppm) than previously reported. Microwave radiation was shown to significantly decrease the free fatty acid content and the peroxide value, while increasing the oxidative stability index. Thermal behaviors of the oils were significantly different to each other with the exception a few parameters (P < 0.05).     

气相色谱-质谱法分析棕榈果脂肪酸组成

采用索氏抽提法分别提取棕榈果肉和棕榈果仁中的油脂,以氢氧化钾—甲醇溶液对油脂进行甲酯化处理,用气相色谱-质谱(GC-MS)法分析。从棕榈果肉和棕榈仁的油脂中均分离并鉴定了9种脂肪酸,其中棕榈果肉中饱和脂肪酸质量分数为49.5%,主要有棕榈酸和硬脂酸,不饱和脂肪酸主要有油酸、亚油酸以及少量的亚麻酸和13,16-二十二碳二烯酸。棕榈仁中饱和脂肪酸80%以上,其中月桂酸质量分数达到41.5%,肉豆蔻酸和棕榈酸含量也较高,此外还含有少量的己酸、辛酸、癸酸和硬脂酸,不饱和脂肪酸有油酸和亚油酸。     

鲮鱼油炸过程中棕榈油指标的变化与控制

本研究对鲮鱼油炸过程中棕榈油指标的变化进行了感官及理化分析,并采用"Dalsorb吸附剂+板框过滤"的方法,对油炸后的棕榈油进行处理。结果表明:随着油炸时间的延长,棕榈油色泽逐渐加深、流动性及透明度逐渐变差,并且有大量鱼渣出现;棕榈油的酸价、羰基价、极性组分随油炸时间的延长不断增大(酸价由初始0.06 mg KOH/g上升至2.34 mg KOH/g,羰基价由初始3.64meq/kg上升至17.70 meq/kg,极性组分由初始3.07%上升至15.1%),过氧化值的变化无明显规律;其中酸价、极性组分变化更接近国标上限,可优先做为评价指标,但考虑到极性组分检测时间长的原因,建议在线监控以酸价指标为主。采用"Dalsorb吸附剂+板框过滤"的方法,能够明显的降低煎炸后棕榈油的酸价指标(酸价由2.36 mg KOH/g下降至1.50 mg KOH/g),对羰基价和极性组分的处理效果不明显。     

油脂对淀粉物料微波膨化的影响

本文借助棕榈油研究了油脂对淀粉物料微波膨化产品的质量、质构的影响。结果表明，棕榈油的添加减弱了微波的加热效果，且随着油含量的增加，温升速率逐渐减小，至油含量为20％时减小程度已达很大。因此，含油物料微波膨化过程中的加热段延长了10－20s，膨化段和固化段相应推迟10－20s，并且物料的膨化速度及在相同的微波加热时间内的膨化率也随着含油量的增加而减小。随着含油量的增加，产品的孔隙率逐渐增大，在油含量大于15％后，这种增加程度变大。向淀粉物料中添加油可以改善微波膨化的产品脆度，且在添加量为5％时硬度最小，脆度最小。添加油后的产品色泽是由于棕榈油自身颜色所造成的，与微波膨化无关。产品的质构由于油的存在而变得粗糙，随着油含量的增加，孔隙尺寸逐渐变小，壁膜变厚。     

椰子油与棕榈硬脂油物理混合及其结构脂熔融特性的比较研究

油脂的相容性和非等温结晶性质对油脂的口感品质有重要影响。为了拓宽椰子油和棕榈油的应用范围,开发以其为主要原料的专用油脂产品,本文通过GC-MS测得椰子油和棕榈硬脂油不同混合比例的总脂肪酸和Sn-2位脂肪酸组成,研究了脂肪酸组成与熔融特性的相关性,再利用脉冲核磁共振仪研究了椰子油和棕榈油的相容性,并用差式扫描量热仪对二者按一定比例混合的复配体系和酶法制备结构脂的非等温结晶行为进行研究。结果表明:不同比例酶法制备结构脂中Sn-2位的月桂酸含量(12.35~46.72%)明显高于物理混合油(5.86~30.75%)。该复配体系整体上存在一定程度的共晶现象,在较高温度(25~45℃)时,相容性较好。在非等温结晶过程中,在同一降温速率条件下,随着椰子油比例的增加,2倍链长的β′型晶体,转变为低熔点的3倍链长β′晶型。     

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.     

薏苡仁油致突变性实验研究

按照《保健食品检验与评价技术规范》,采用Ames试验、小鼠骨髓细胞微核试验和小鼠精子畸形试验研究薏苡仁油的致突变性。结果表明:Ames试验、小鼠骨髓细胞微核试验和小鼠精子畸形试验结果均为阴性。因此,在本试验条件下,薏苡仁油未显示有致突变性。     

Functionality of Palm Oil as a Stabilizer in Peanut Butter

ABSTRACT: Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix-X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil-stabilized peanut butters were not as good as the Fix-X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.     

玉米胚芽抗氧化肽的急性毒性和致突变性

研究玉米胚芽抗氧化肽在小鼠体内的急性毒性及致突变性,为其开发应用提供安全保障。采用最大耐受量法、小鼠精子畸形实验、骨髓微核实验和Ames实验对玉米胚芽抗氧化肽进行急性毒性和致突变性研究。结果表明：玉米胚芽抗氧化肽对小鼠的急性经口最大耐受剂量（maximum tolerated dose,MTD）大于34 g/kg（以体质量计）;3 项致突变实验结果均为阴性,故玉米胚芽抗氧化肽无急性毒性和致突变性。     

精炼10度棕榈油抗冻性能的研究

通过分提得到的10度棕榈油必须进行物理精炼才能到达产品质量要求,但精炼后10度棕榈油的抗冻性能会变差,影响产品的透明度。为了减少物理精炼对精炼10度棕榈油抗冻性能的影响,本文以20 ℃冷冻实验时精炼10度棕榈油开始出现发蒙的时间为指标,研究了脱臭温度、脱臭时间、脱色时间、活性白土添加量4个因素在物理精炼过程中对其抗冻性能的影响。结果表明,脱臭温度、脱臭时间和活性白土添加量对精炼10度棕榈油的抗冻性能有影响,脱色时间对其没有影响。通过对比分析精炼前10度棕榈油和最优条件下精炼的10度棕榈油的抗冻性能、碘值和反式脂肪酸含量,最优的物理精炼条件确定为：脱色时间为20 min,活性白土添加量为1%,脱臭温度为230 ℃,脱臭时间为2 h。     

Mutagenicity and Acute Toxicity Evaluation of 2-Dodecylcyclobutanone

ABSTRACT: Mutagenicity and acute toxicity of 2-dodecylcyclobutanone (2-DCB), a unique radiolytic product, were evaluated. Mutagenicity was evaluated by the Ames assay using 5 standard Salmonella tester strains with S9 enzyme activation and 5 concentrations of 2-DCB. Sodium azide (NaN₃), fenaminosulf, and2-aminofluorene (2-AF) served as positive controls. The Ames assay showed no difference between the 5 concentrations of 2-DCB and the controls, including samples incubated with S9. The results indicate that 2-DCB does not produce point or frameshift mutations in Salmonella and is not activated by S9. Acute toxicity of 2-DCB was evaluated by the Microtox acute toxicity system and compared with cyclohexanone and 2-nonenal (both GRAS additives). The effective concentrations that caused a 50% reduction in light emission by Vibrio fischeri cells (EC₅₀) were; 21.72 6 14.57 ppm for 2-DCB, 37.40 6 0.45 ppm for cyclohexanone, and 1.65 6 0.26 ppm for 2-nonenal. The maximum number of cells affected by 2-DCB was 65% 6 4%, while it reached 90% to 100% for the other 2 compounds. Our results suggest that even though the EC₅₀ for 2-DCB is lower than that for cyclohexanone, it was not toxic enough to decrease light emission of V. fischeri beyond 60% to 70%. These results indicate that the potential risk from 2-DCB, if any, is very low.     

棕榈叶纤维特性和制浆造纸性能的试验研究

为了利用棕榈叶纤维资源，分析了棕榈叶的化学组成和纤维特性，进行了棕榈叶的硫酸盐法、烧碱-AQ法、中性亚硫酸盐法和碱性亚硫酸钠-AQ法制浆的试验，检测了蒸煮所得的4种纸浆的打浆性能和纸页的性质，并用中性亚钠-AQ浆与废纸浆配抄瓦楞原纸。试验结果表明，在优化棕榈叶蒸煮、打浆和配抄工艺的条件下，用棕榈叶浆配抄瓦楞原纸是可行的。     

大豆油调和不同熔点棕榈液油的冷藏试验

为了制备适应不同储存温度的豆油-棕榈液油调和油,以大豆油与不同熔点棕榈液油为原料,采用冷藏试验方法优化抑晶剂种类、用量和调和油配方。结果表明,羟基硬脂精是效果最佳的抑晶剂,其最佳添加量为0.025%;调和油1(豆油70%+10℃棕榈油30% +羟基硬脂精0.025%)在0℃环境下储存可保持16h以上澄清透亮,在5℃条件可保持72h以上澄清透亮;调和油2(豆油70%+18℃棕榈油30%+羟基硬脂精0.025%)在10℃环境下可保持30h以上澄清透亮;调和油3(豆油60%+18℃棕榈油40%+羟基硬脂精0.025%)在15℃环境下可保持20h以上澄清透亮;调和油4(豆油60%+24℃棕榈油40%+羟基硬脂精0.025%)在20℃环境下可保持10h以上澄清透亮。