蝉花菌质主要营养成分和活性成分分析

蝉花是寄生在蝉幼虫上的一种虫草菌,蝉花菌质是指由蝉花的营养菌丝和经发酵的培养基质组成的营养物质。通过对蝉花菌质营养成分和活性成分的研究和分析,结果表明:蝉花菌质蛋白含量为16.17%、总糖含量为38.87%、脂肪酸含量为1.43%,其中不饱和脂肪酸含量达1.18%。通过对蝉花菌质氨基酸的分析,在FAO/WHO的评分模式中,其第一限制氨基酸是赖氨酸。蝉花菌质VE和VC的含量分别达1 833mg/kg和239mg/kg。此外,蝉花菌质中还有腺苷、甘露醇等虫草类真菌的活性成分。该研究结果为蝉花菌质的进一步开放利用奠定了理论基础。     

企鹅珍珠贝全脏器的营养成分分析与评价

对企鹅珍珠贝全脏器的营养成分进行了分析和评价,主要对其一般营养成分、氨基酸组成、脂肪酸组成及其无机质含量进行了检测和营养学评价。结果表明:企鹅珍珠贝肉的蛋白质含量为81.1%(干基),蛋白质组成氨基酸总量为13.0%,必需氨基酸种类齐全,第一限制氨基酸是缬氨酸,氨基酸价为84.3;富含Glu、Asp和Gly等呈味氨基酸;游离氨基酸中牛磺酸的含量高达722mg/100g,占游离氨基酸总量的47.2%;脂肪含量较低,且以多不饱和脂肪酸为主,其EPA和DHA的含量分别为12.61%和30.28%;无机质含量丰富,尤其是微量元素Zn(435mg/kg)和Se(0.68mg/kg)。因此,企鹅珍珠贝是具有独特鲜味和较高营养价值的优质海产品。     

甜菜及副产品中功能性神经酰胺脂质的测定

以甜菜、甜菜渣和甜菜糖蜜为原料,提取测定其功能性成分神经酰胺的含量,为提取利用神经酰胺提供理论依据。结果表明,甜菜、甜菜渣及甜菜糖蜜原物中的总脂质含量分别为0.4%、0.7%及0.1%。总脂质中极性脂质的比例分别为44.7%、55.6%和54.8%。甜菜糖蜜中糖脂占总脂质中的比例最高,达19.4%。TLC分析初步检测出甜菜和甜菜渣中含有功能性脂质神经酰胺;甜菜渣中神经酰胺含量略高于甜菜,分别为0.46 mg/g和0.35 mg/g,但在甜菜糖蜜中含量极少(<0.1 mg/g)。     

八月瓜果实营养成分分析和评价

为分析研究八月瓜果实的营养价值,本文用火焰原子吸收光谱法、液相色谱法、荧光分光光度法等实验方法对八月瓜果皮、果肉和种子中营养物质成分进行检测分析。基于检测分析可知,八月瓜果实具有很高的营养价值。其中,八月瓜果皮含有锰、钾矿物质营养成分,含量分别为0.645、342 mg/100 g;八月瓜果皮总氨基酸含量为0.313 mg/100 g,含15种氨基酸,其中必需氨基酸7种,必需氨基酸比重达到WHO/FAO提出理想蛋白质条件,必需氨基酸含量不及果肉均衡,营养价值比果肉低;含有少量的维生素E、果胶、蛋白质和脂肪。八月瓜种子含有多种矿物质营养成分,即含钾、磷、钙、铁矿物质营养成分,含量分别为586、180、191、2.85 mg/100 g;八月瓜种子富含多种矿物质营养成分,即富含锰、铜、镁矿物质营养成分,含量分别为:4.63、1.3、157 mg/100 g;脂肪酸含量为2.662 g/100 g,不饱和酸含量比重为76%。八月瓜果肉含有铜矿质营养成分,含量为0.25 mg/100 g;富含锰矿物质营养成分,含量为7.51 mg/100 g;八月瓜果肉总氨基酸量含量为0.419 mg/100 g,含16种氨基酸,其中必需氨基酸8种,必需氨基酸比重达到WHO/FAO提出理想蛋白质条件,必需氨基酸含量均衡,营养价值高;含有少量的维生素、脂肪、蛋白质和黄酮。本文可为八月瓜果的开发利用提供理论支持和技术指导,推动八月瓜理论研究进程。     

铁皮石斛花营养成分分析

目的 明确铁皮石斛花的营养价值, 促进其开发利用。方法 以烘干后的铁皮石斛花为原料, 采用国家标准方法测定铁皮石斛花的蛋白质、可溶性糖、多糖、游离氨基酸总含量, 应用高效液相色谱法、气相色谱-质谱法、液相色谱-质谱法和电感耦合等离子体发射光谱法检测游离氨基酸、可溶性糖、中长链脂肪酸、维生素和矿物质含量。结果 铁皮石斛花中游离氨基酸和可溶性糖含量分别为(2.37±0.07)%和(45.74±1.77)%, 从铁皮石斛花中检测到16种氨基酸、13种可溶性糖、12种矿质元素、8种脂肪酸、10种B族维生素以及维生素E、维生素C和维生素K1。结论 铁皮石斛花富含亚油酸 (16.09±0.45) mg/g、VB4(530.78±29.37) μg/g、VC(201.28±0.01) μg/g和K(18289.63±1398.96) mg/kg等多种营养物质, 可作为功能食品的开发原料。     

舟山小黄鱼的营养成分测定与分析

目的评价舟山小黄鱼的营养价值,为舟山小黄鱼产业的市场开发提供营养数据支持。方法分别采用直接干燥法、灰化法、凯氏定氮法、索氏抽提法、氨基酸自动分析仪和滴定法、气相色谱法、高效液相色谱法、电感耦合等离子体质谱仪测定舟山小黄鱼肌肉中的水分、灰分、粗蛋白、粗脂肪、氨基酸、脂肪酸、核苷酸、矿物质含量。结果水分、灰分、脂肪、粗蛋白、胆固醇含量分别为75.3 g/100 g、1.78 g/100 g、3.90g/100 g、18.3 g/100 g、41.7 mg/100 g; 18种氨基酸总量为15.71 g/100 g (鲜重),必需氨基酸总量与氨基酸总量比值和必需氨基酸与非必需氨基酸的比值分别为43.10%和75.90%。舟山小黄鱼肌肉中的第一限制性氨基酸是半胱氨酸+甲硫氨酸,第二限制性氨基酸是异亮氨酸,缬氨酸、酪氨酸+苯丙氨酸的AAS评分接近于1,其余必需氨基酸的AAS均大于1;15种不饱和脂肪酸含量占总脂肪酸的41.13%,其中8种多不饱和脂肪酸占22.83%,二十碳五烯酸、二十二碳六烯酸分别占总脂肪酸量的4.93%和8.38%,由脂肪酸组成计算出的动脉粥样硬化指数和血栓形成指数分别为0.75和0.46;核苷酸中含量最丰富的肌苷酸含量达1975mg/kg,对舟山小黄鱼鲜美滋味的贡献最大。富含的K、Mg、Ca、Zn、Fe、Cu和Se等矿物元素含量分别为3330、256.5、76.9、6.25、3.03、2.11和0.86 mg/kg。结论舟山小黄鱼是一种高营养价值的海水鱼类,具有广泛的市场开发潜力。     

牦牛肝营养成分分析及营养评价

研究牦牛肝中的营养素成分与营养价值,对牦牛肝中的基本营养成分、胆固醇、维生素、氨基酸以及矿质元素的含量进行测定,结果表明,新鲜牦牛肝中粗蛋白、粗脂肪、灰分、水分含量分别为19.7、2.9、0.7、70.9g/100g;新鲜肝脏中富含α-VE、维生素B12,含量分别为1.50mg/100g和0.9mg/100g;氨基酸总量为64.77g/100g,必需氨基酸占氨基酸总量的41.14%,缬氨酸是第一限制氨基酸,4种鲜味氨基酸占氨基酸总量的20.20g/100g;牦牛肝中富含Ca、Mg、Fe、Zn、Cu、Mo、Mn、K、Al等矿质元素。可见,牦牛肝是一种高蛋白、低脂肪,富含维生素和各种矿物质的健康食品。     

黄蜀葵种子中资源性化学成分分析与利用价值探讨

分别采用气相色谱-质谱联用法、超高效液相色谱串联三重四极杆质谱法、紫外可见分光光度法、粗纤维测定法、BCA试剂盒法对黄蜀葵[Abelmoschus manihot(L.)Medic.]种子中的主要成分进行分析评价。结果表明,黄蜀葵种子含有丰富的脂肪酸类、可溶性总多糖、总纤维、可溶性蛋白、游离氨基酸类、核苷及碱基类成分,脂肪酸总量(棕榈油酸、棕榈酸、亚油酸、油酸、亚麻酸、硬脂酸)为55.47~102.17 mg/g,不饱和脂肪酸占脂肪酸总量的78.01%~79.40%;可溶性总多糖、总纤维和可溶性蛋白含量分别为6.53%~6.68%、12.77%~14.26%、10.36%~14.51%;检出的19种游离氨基酸类和7种核苷及碱基类成分中,氨基酸类成分较为丰富100.82~101.51 mg/g,其中必需氨基酸约占游离氨基酸总量的25%;核苷类成分含量较低(3.01~3.11 mg/g)。研究结果为黄蜀葵种子的资源化利用提供了理论依据。     

鮟鱇鱼鱼肝营养组成的分析及评价

本文对鮟鱇鱼鱼肝的一般营养成分、氨基酸、脂肪酸、无机盐、维生素等进行了检测与营养价值评定。采用气相色谱-质谱法(GC/MS),高效液相色谱法(HPLC),电感耦合等离子体原子发射光谱法(ICP-AES)等方法对上述指标进行测定。鮟鱇鱼鱼肝中粗蛋白含量10.36%,总氨基酸的含量为19.04 g/100 g,含有17种氨基酸,其中必需氨基酸占总氨基酸的40.22%,鲜味氨基酸占总氨基酸的43.43%;粗脂肪达31.26%,其中多不饱和脂肪酸含量高,EPA和DHA含量分别高达15.84%和9.17%;维生素E含量为14.10 mg/100 g,维生素A的含量为2.33 mg/100 g;胆固醇的含量为1000 mg/100 g;微量元素含量丰富,但重金属的含量均低于国家标准;农药残留均在国家允许范围之内。鮟鱇鱼鱼肝具有丰富的营养价值,具有较高的开发利用价值。     

泽泻不同部位药食功能成分分析比较

目的:以泽泻不同部位(食用期泽泻花苔、泽泻叶、泽泻茎和药用泽泻块茎)作为研究对象,检测其药食功能成分包括总蛋白、总脂肪、氨基酸、总多糖、总黄酮、总多酚及5种泽泻特有萜类成分(环氧泽泻烯、泽泻烯醇、泽泻醇B、23-乙酰泽泻醇B和11-去氧泽泻醇B)的含量并进行比较,为泽泻不同部位在功能保健及食品应用方面提供一定依据。方法:采用国家标准方法测定总氨基酸、总蛋白、总脂肪、总多酚的含量;采用硫酸-苯酚法和NaNO_2-NaOH-Al(NO_3)3紫外分光光度计法分别测定总多糖和总黄酮含量,采用超高效液相法测定环氧泽泻烯、泽泻烯醇、泽泻醇B、23-乙酰泽泻醇B和11-去氧泽泻醇B 5个泽泻萜类成分的含量。结果:泽泻不同部位均含有总蛋白、总脂肪、氨基酸等所检测药食功能成分,其中泽泻花苔总蛋白、氨基酸、总脂肪和总多酚含量均高于其他部位((328.0±19.1)、(219.7±10.5)、(48.0±11.5)mg/g和(17.63±0.60)mg/g),总多糖、总黄酮和活性萜类成分则在泽泻块茎中含量较高((9.26±0.86)、(2.07±0.12)mg/g和(5.315±0.545)mg/g),泽泻茎、叶中各成分含量相对较低。结论:泽泻不同部位均含有药食功能成分,其中泽泻花苔富含各种营养成分,具有很大的开发价值。     

Changes in lipid composition and fatty acid profile of Nham,a Thai fermented pork sausage,during fermentation

Changes in lipid composition and fatty acid profile of Nham during fermentation were investigated. Total lipids of Nham were in the range 2–3%. The extracted lipid of initial Nham mix consisted mainly of triglycerides (TG), accounting for more than 75% of the total lipid, followed by phospholipids (PL) and a trace amount of diglycerides (DG) and free fatty acid (FFA). During fermentation, TG, DG and PL decreased with a concomitant increase in FFA, indicating lipolysis of Nham lipids during fermentation. Changes in fatty acids of the total lipids, non-polar and polar lipid fractions were observed during fermentation. In both total and non-polar lipid fractions, the major fatty acids found in a descending order were oleic (C18:1), linoleic (C18:2) and palmitic (C16:0) acids, which together accounted for 90% of the total fatty acids. Increases in fatty acid contents in both total and non-polar lipid fractions, were observed with a corresponding decrease in the quantity of fatty acids of phospholipids. As the fermentation proceeded, peroxide value generally increased while TBARS values decreased. Overall, lipid oxidation in Nham occurred during fermentation but did not cause the objectionable odour and taste in any Nham tested.     

超声辅助酶法提取虾黄油脂及其脂肪酸组成分析

以克氏原鳌虾虾黄为原料,研究超声辅助酶法提取其油脂的工艺,并运用气相色谱（gas chromatography,GC）法分析其脂肪酸组成。虾黄油脂提取的优化条件为水料比3∶1 （ mL/g）、添加质量分数0.6%的复合蛋白酶、在52 ℃条件下、用150 W的超声波处理125 min,虾黄油脂的提取率可以达到77.86%。提取的虾黄油脂经GC分析,检测出从C14～C24共26 种脂肪酸,其中饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸占脂肪酸总量的相对含量分别为40.67%、31.47%和27.92%,ω-3和ω-6系列脂肪酸占脂肪酸总量的9.68%。     

Hass Avocado Composition and Potential Health Effects

Hass avocados, the most common commercial avocado cultivars in the world, contain a variety of essential nutrients and important phytochemicals. Although the official avocado serving is one-fifth of a fruit (30 g), according to NHANES analysis the average consumption is one-half an avocado (68 g), which provides a nutrient and phytochemical dense food consisting of the following: dietary fiber (4.6 g), total sugar (0.2 g), potassium (345 mg), sodium (5.5 mg), magnesium (19.5 mg), vitamin A (43 μg), vitamin C (6.0 mg), vitamin E (1.3 mg), vitamin K₁ (14 μg), folate (60 mg), vitamin B-6 (0.2 mg), niacin (1.3 mg), pantothenic acid (1.0 mg), riboflavin (0.1 mg), choline (10 mg), lutein/zeaxanthin (185 μg), phytosterols (57 mg), and high-monounsaturated fatty acids (6.7 g) and 114 kcals or 1.7 kcal/g. The avocado oil consists of 71% monounsaturated fatty acids (MUFA), 13% polyunsaturated fatty acids (PUFA), and 16% saturated fatty acids (SFA), which helps to promote healthy blood lipid profiles and enhance the bioavailability of fat soluble vitamins and phytochemicals from the avocado or other fruits and vegetables, naturally low in fat, which are consumed with avocados. There are eight preliminary clinical studies showing that avocado consumption helps support cardiovascular health. Exploratory studies suggest that avocados may support weight management and healthy aging.     

Characterisation of fatty acids and bioactive compounds of kachnar (Bauhinia purpurea L.) seed oil

Information concerning the exact composition of kachnar (Bauhinia purpurea) seed oil is scare. In the present contribution, a combination of CC, GC, TLC and normal-phase HPLC were performed to analyse lipid classes, fatty acids and fat-soluble bioactives of kachnar seed oil. n-Hexane extract of kachnar oilseeds was found to be 17.5%. The amount of neutral lipids in the crude seed oil was the highest (ca. 99% of total lipids), followed by glycolipids and phospholipids, respectively. Linoleic, followed by palmitic, oleic and stearic, were the major fatty acids in the crude seed oil and its lipid classes. The ratio of unsaturated fatty acids to saturated fatty acid, was higher in neutral lipid classes than in the polar lipid fractions. The oil was characterised by a relatively high amount of phytosterols, wherein the sterol markers were β-sitosterol and stigmasterol. β-Tocopherol was the major tocopherol isomer with the rest being δ-tocopherol. In consideration of potential utilisation, detailed knowledge of the composition of kachnar (B. purpurea) seed oil is of major importance.     

柳源香鸡营养成分分析与评价

通过对三都柳源香鸡鸡肉质进行营养成分的分析,评价其营养价值.测定三都水族自治县柳源香鸡鸡肉的水分、灰分、蛋白质、粗脂肪、脂肪酸、氨基酸和维生素的含量.结果表明:三都柳源香鸡鸡肉营养成分(鲜质量百分比)为水分含量68.97%、蛋白质18.71%、脂肪8.75%、灰分1.125%.鸡肉中含有17种氨基酸,除色氨酸外其余 7种人体必需氨基酸俱全,占总氨基酸的35.81%.4种鲜味氨基酸含量为641.46mg/100g(冻干样品).苏氨酸、缬氨酸、蛋氨酸为限制性氨基酸.柳源香鸡肉中脂肪酸以不饱和脂肪酸为主,占总脂肪酸的65.7%,且油酸和亚油酸的含量最高,分别为32.99%和20.14%.维生素含量中 VD 和 VB 的含量较通常肌肉平均值高.说明柳源香鸡具有良好的营养价值,利于人体吸收,味美质高     

六种鱼鱼头磷脂的组成及脂质脂肪酸分析

为研究海水鱼和淡水鱼鱼头磷脂及脂质脂肪酸组成的差异,以海水鱼(马鲛鱼、巴浪鱼、金鲳鱼)和淡水鱼(罗非鱼、鲫鱼、鲢鱼)鱼头为研究对象,利用Floch法提取6种鱼鱼头总脂;硅胶柱层析法将总脂分离收集中性脂、糖脂和磷脂;薄层层析(thin layer chromatography,TLC)分析比较6种鱼鱼头磷脂种类的分布、组成;气相色谱(Gas chromatography,GC)分析6种鱼鱼头脂质的脂肪酸组成。结果表明,6种鱼鱼头中提取率最高的脂质类型为中性脂,占总脂的48.98%~77.84%,其次为磷脂,占总脂的5.93%~22.86%,糖脂提取率最低,占总脂的3.67%~15.91%。鱼头磷脂中共检出4种磷脂组分,分别为磷脂酰乙醇胺(Phosphatidylethanolamine,PE)、磷脂酰胆碱(Phosphatidylcholine,PC)、鞘磷脂(Sphingomyelin,SM)、溶血磷脂酰胆碱(Lysophosphatidylcholine,LPC),其中PC明显高于其他磷脂组分。脂质中均含有较高含量的多不饱和脂肪酸(Poly-unsaturated fatty acid,PUFA),其中以二十二碳六烯酸(docosahexaenoic acid,DHA)为主,且均含有二十碳五烯酸(eicosapntemacnioc acid,EPA),海水鱼和淡水鱼鱼头磷脂中DHA和EPA占总脂肪酸的比例最高,分别为18.39%~21.43%和5.61%~10.38%,且海水鱼鱼头中以DHA和EPA为主的PUFA含量高于淡水鱼鱼头。因此,海水鱼鱼头是提取n-3多不饱和脂肪酸的潜在资源,尤其是制备n-3多不饱和脂肪酸型磷脂的良好来源。     

Effect of anatomical location on the composition of fatty acids in double-muscled Belgian Blue cows

Double-muscled cows of the Belgian Blue breed, ranging from ca. 680 to 880 kg live weight were slaughtered and various fat depots sampled for lipid analysis. Subcutaneous fat (SCF), intermuscular fat in m. serratus (IMF1) and m. transversalis (IMF2), kidney fat (KF) and intramuscular fat in m. longissimus thoracis (IMF3) were sampled. In IMF3 samples, polar lipids were separated from other lipid classes by thin layer chromatography. Both the proportions (w w %) and gravimetric concentrations (mg g(-1) of sample) of long-chain fatty acids were determined in total lipids of SCF, IMF1, IMF2, KF and in lipid classes of IMF3 by gas chromatography. The greatest concentration of total fatty acids was found in KF (777.6 ± 82.6 mg g(-1)), followed by SCF (721.3 ± 92.2 mg g(-1)), IMF2 (709.8 ± 72.5 mg g(-1)) and IMF1 (682.1 ± 71.6 mg g(-1)). Triacylglycerol and polar lipid fatty acid content of m. longissimus thoracis (IMF3) were respectively 8.1 ± 3.3 and 3.1 ± 0.6 mg g(-1). Fatty acid content, particularly the triacylglycerol fatty acid content in IMF3, increased (p < 0.01) with increasing carcass fat content. Polar lipid fatty acids in IMF3 contained a higher proportion of polyunsaturated fatty acids (32.6 ± 4.8 %) and lower proportion of saturated fatty acids (27.4 ± 5.0%) compared to the triacylglycerol fatty acid fraction (p < 0.01), which may reflect a prerequisite for proper membrane functioning. Internal fat depots were more saturated (p < 0.01) compared to SCF. The proportion of monounsaturated fatty acids differed (p < 0.01) between IMF1 and IMF2, possibly reflecting differences in muscle activity and functioning. Oleic (C18:1) and stearic (C18:0) acids comprised more than 60% of the total fatty acids in all anatomical locations.     

盐肤木果及其果油与籽油品质比较

以不同产地盐肤木果为原料,分别采用溶剂浸出法、热榨法、冷榨法提取盐肤木果油,对盐肤木果的主要组分和盐肤木果油的品质进行检测分析,并与盐肤木果籽油进行比较。结果表明：盐肤木果粗脂肪质量分数为19.17%～19.62%,粗蛋白质量分数为8.87%～11.98%,粗纤维质量分数为25.20%～31.41%;盐肤木果毛油的酸价（以KOH计）为12.5～22.7?mg/g,过氧化值为14.5～47.9?mmol/kg,毛油色泽很深且难以脱除。盐肤木果油的主要脂肪酸是棕榈酸（25.92%～38.50%）、油酸（14.77%～18.49%）、亚油酸（38.05%～54.30%）、硬脂酸（2.30%～3.26%）、α-亚麻酸（1.75%～2.56%）;盐肤木果油VE含量为682.8～837.9?mg/kg,总黄酮质量浓度为102.28～165.92?mg/100?mL,甾醇含量为37.28～108.07?mg/100?g;盐肤木果油不饱和脂肪酸相对含量明显低于籽油（分别约为70%和90%）,亚油酸相对含量显著低于籽油（分别为54.30%和74.08%）,棕榈酸相对含量高于籽油（分别为25.92%和8.13%）。盐肤木果油与籽油的脂肪酸组成及毛油品质有很大差距。?     

COMPOSITION OF THE LIPIDS OF CUCUMBER AND PEPPERS

SUMMARY— Cucumber and green peppers contain 103 mg and 400 mg total lipid per 100g raw vegetable tissue. The neutral lipids, phospholipids and glycolipids comprise 39, 49 and 15% of the cucumber lipids and 82, 2 and 16% of the pepper lipids respectively. The neutral lipids of both were composed mainly of glycerides. In the peppers the triglycerides accounted for 60% of the total lipids. Cucumber, had less glycerides but contained several unidentified sterols. Phosphatidylcholine was the major class in both vegetables accounting for 46 and 76% of the phospholipids of cucumber and pepper respectively. Palmitic, linoleic and linolenic acids were the principal fatty acid components. The lipids of peppers were very rich in linoleic acid (70%) whereas those of the cucumbers contained relatively more linolenic acid.