焦糖色素的生产工艺,性质及用途

本文对焦糖色素的生产工艺进行了详细论述，指出焦糖色素的生产工艺对产品的性质有一定的影响，其性质决定用途。     

女贞果皮天然紫（红）色素研究

女贞果皮中含有大量天然紫（红）色素，我们研究了色素的提取工艺，色素的性质及其稳定性。     

一串红天然红色素的研究

研究了一串红天然红色素的提取工艺和基本性质，探讨了影响色素稳定性的因素。结果表明，该色素属花青苷类色素，对光、热等均较稳定，可在中性或偏酸性介质中使用，是一种有开发价值的天然食用色素     

嘟柿色素的提取及稳定性的研究

本文研究了从　柿中提取天然红色素的方法，并对提取率及色素的基本性质进行了初探。研究并讨论了光、热、大孔树脂纯化及辅色素对　柿色素稳定性的影响。结果表明：光、热对色素有降解作用，大孔树脂纯化及添加辅色素均可使色素的稳定性有所提高。     

焦糖色素在食品和饮料中的应用

本文通过对食品天然色素焦糖色素的制造方法，性质、分析测定的了解，主要介绍了焦糖色素在食品与饮料中的应用情况及使用配方中需考察的因素。     

火炬树果穗红色素的提取及稳定性的研究

研究了从火炬树果穗中提取红色素的方法，并对其进行精制。对色素的基本性质进行了初探。实验表明该色素耐热、耐光等较好，是一种值得开发的色素。     

石榴皮色素理化性能的研究

对石榴皮色素的提取及理化性质作了研究，结果表明该色素宜于碱性条件下使用，耐热性好，葡萄糖、蔗糖对色素的稳定无影响，大部分金属离子对色素色泽无影响。     

四种极具发展前景的天然色素的研究进展

开发天然色素是世界食用色素发展的总趋势，本文介绍了四种极具发展前景的天然色素：红曲色素、天然胡萝卜素、酸枣色素、辣椒红素。对它们的基本性质、制取工艺及应用概况进行了论述。     

紫皮甘蔗色素的提取及理化性质的研究

从甘蔗中提取食用色素，并对甘蔗色素的提取方法和基本性质进行研究。该色素的理化性质表明色素的最大吸收波长为535nm，在PH3—11都能稳定存在，有较好的耐热性，但不耐光照，Mg^2 、Ca^2 、S^2 等离子对该色素无不良影响，且耐氧化能力一般。但色素有较好的耐还原能力。Vc等食品添加剂溶液的加入会使色素增色。     

功能性食用天然色素

天然色素是色素发展方向，而功能性天然色素是发展的重点。本论述了几种具有保健功能的食用天然色素：姜黄色素、β-胡萝卜素、虾青素、红花黄素，从其分子结构、物理化学性质、生理功能、提取方法以及未来研究和发展方向等方面进行概述，以期促进色素工业进步。     

亚麻籽色素和多糖抗氧化作用研究

为研究亚麻籽多糖及亚麻籽色素的抗氧化作用,考察了亚麻籽多糖及色素对全血化学发光强度的影响和粘多糖溶液在自由基氧化过程中粘度变化,结果表明,亚麻籽多糖及色素具有捕获自由基,抵抗自由基对生命大分子氧化损伤的作用,且色素比多糖强得多。故亚麻籽多糖和色素是一类纯天然的自由基清除剂。可广泛应用于食品、药品、化妆品的制造。     

基于核磁共振技术对亚麻籽油进行脂肪酸组成检测与品质鉴别

采用核磁共振(NMR)技术对山西省内生产的亚麻籽油进行脂肪酸组成检测及品质鉴别。首先运用气相色谱-质谱联用(GC-MS)法确认纯亚麻籽油和掺杂亚麻籽油脂肪酸组成的差异;然后通过核磁共振谱仪确认差异核磁共振氢谱（1H NMR）和碳谱（13C NMR）的特征峰,以快速判别亚麻籽油是否掺杂;最后,采用1H NMR法计算亚麻籽油中的脂肪酸含量,并与国标GC法进行对比。结果表明：与纯亚麻籽油相比,掺杂亚麻籽油中含有花生一烯酸和芥酸;通过花生一烯酸和芥酸1H NMR和13C NMR特征峰可以定性鉴别亚麻籽油是否掺杂;采用1H NMR法计算的亚麻籽油中亚麻酸含量与GC法一致。说明基于NMR技术对亚麻籽油脂肪酸组成进行检测,可以快速鉴别亚麻籽油品质。     

利用紫虫胶制备亚麻籽油凝胶油

以亚麻籽油为油基、紫虫胶为凝胶因子,用加热搅拌和冷却的方法制备亚麻籽油凝胶油,研究不同工艺条件对亚麻籽油凝胶油持油性、结晶形成时间、硬度的影响。将虫胶添加量、加热时间和加热温度作为自变量,凝胶油的持油性作为响应值,进行响应面优化试验。通过试验得到亚麻籽油凝胶油的最佳工艺:虫胶添加量8%、加热温度79℃、加热时间25 min。此工艺条件下的亚麻籽油凝胶油持油性为84.92%。对比分析亚麻籽油凝胶油和市售黄油的热力学性质、晶体形态,发现该凝胶油和市售黄油的熔点相近,且凝胶油具有一定塑性。     

亚麻籽粕不同脱毒方法的比较研究

采用挤压法、微波法、压热法、微生物法、水煮法、溶剂法等对亚麻籽粕进行处理,由比色滴定法测定亚麻籽粕中氢氰酸含量,比较分析不同处理方法对亚麻籽中生氰糖苷的脱除效果和机理。试验结果表明,挤压法与微波法最适合进行亚麻籽粕脱毒处理,氢氰酸(HCN)脱除率分别达到92.79%和89.64%,这十分有利于亚麻籽粕的开发应用。     

提高含胶亚麻蛋白乳化性能的机理初探

研究了亚麻胶的性质及亚麻胶与亚麻蛋白相互作用时环境因素对产物乳化性质的影响，初步确定了其相互作用的性质。通过ＤＳＣ（扫描仪），红外图谱，光散射仪，显微照像等实验方法对其现象与作用方式进行分析，以探讨其作用机理。结果表明，亚麻蛋白乳化性能的提高主要是由于亚麻胶中的酸性多糖和蛋白的氨基等静电相互作用的结果。     

不同脂肪酶催化亚麻油水解反应性能的比较

从反应温度、水／亚麻油摩尔比、脂肪酶用量等方面比较了L-lipase和N—1ipase脂肪酶在无溶剂体系中对亚麻油水解反应的催化性能。得到了两种脂肪酶的最佳使用温度及催化亚麻油水解反应的适宜条件。结果表明，两种脂肪酶的最佳用量均为3％～5％，适宜的水／亚麻油摩尔比为30：1。L-lipase和N-lipase的最佳温度分别是35℃和67．5℃，与L-lipase相比，N—1ipase的热稳定性和催化活性相对较高。     

Effects of chemically or technologically treated linseed products and docosahexaenoic acid addition to linseed oil on biohydrogenation of C18:3n-3 in vitro

Rumen biohydrogenation kinetics of C18:3n-3 from several chemically or technologically treated linseed products and docosahexaenoic acid (DHA; C22:6n-3) addition to linseed oil were evaluated in vitro. Linseed products evaluated were linseed oil, crushed linseed, formaldehyde treated crushed linseed, sodium hydroxide/formaldehyde treated crushed linseed, extruded whole linseed (2 processing variants), extruded crushed linseed (2 processing variants), micronized crushed linseed, commercially available extruded linseed, lipid encapsulated linseed oil, and DHA addition to linseed oil. Each product was incubated with rumen liquid using equal amounts of supplemented C18:3n-3 and fermentable substrate (freeze-dried total mixed ration) for 0, 0.5, 1, 2, 4, 6, 12, and 24 h using a batch culture technique. Disappearance of C18:3n-3 was measured to estimate the fractional biohydrogenation rate and lag time according to an exponential model and to calculate effective biohydrogenation of C18:3n-3, assuming a fractional passage rate of 0.060/h. Treatments showed no differences in rumen fermentation parameters, including gas production rate and volatile fatty acid concentration. Technological pretreatment (crushing) followed by chemical treatment applied as formaldehyde of linseed resulted in effective protection of C18:3n-3 against biohydrogenation. Additional chemical pretreatment (sodium hydroxide) before applying formaldehyde treatment did not further improve the effectiveness of protection. Extrusion of whole linseed compared with extrusion of crushed linseed was effective in reducing C18:3n-3 biohydrogenation, whereas the processing variants were not different in C18:3n-3 biohydrogenation. Crushed linseed, micronized crushed linseed, lipid encapsulated linseed oil, and DHA addition to linseed oil did not reduce C18:3n-3 biohydrogenation. Compared with the other treatments, docosahexaenoic acid addition to linseed oil resulted in a comparable trans11,cis15-C18:2 biohydrogenation but a lesser trans10+11-C18:1 biohydrogenation. This suggests that addition of DHA in combination with linseed oil was effective only in inhibiting the last step of biohydrogenation from trans10+11-C18:1 to C18:0.     

复合天然抗氧化剂及新型包装对亚麻籽油 氧化稳定性的影响

为减少亚麻籽油在贮藏及使用过程中的氧化酸败,探究维生素E(V_E)和迷迭香提取物(ROS)复合的天然抗氧化剂和新型包装对贮藏和使用过程中亚麻籽油氧化稳定性的影响。以过氧化值和酸价作为评价指标,采用Schaal烘箱法、模拟法和新型包装形式研究亚麻籽油的氧化稳定性。结果表明:复合抗氧化剂能显著提高亚麻籽油的氧化稳定性;0.06%ROS和0.03%V_E复合效果最佳;新型包装亚麻籽油的氧化稳定性明显高于普通包装形式。V_E和ROS复合抗氧化剂和新型包装均可以有效延缓亚麻籽油的氧化酸败。     

热榨和冷榨胡麻油挥发性物质与关键风味物质组成的分析

采用顶空固相微萃取-气相色谱-质谱联用技术,对比了冷榨和热榨胡麻油中挥发性物质的组成,并结合相对气味活度值法,分析了胡麻油中关键风味物质。结果表明:胡麻油中挥发性物质有醛类、醇类、杂环类、酮类、烷烃类、酸类和酯类,含量最高的是醛类物质,主要是己醛和反式-2,4-庚二烯醛;冷榨和热榨胡麻油醛类物质分别占挥发性物质总含量的40.79%和68.53%,两种胡麻油共有的关键风味物质有壬醛、己醛、反-2-辛烯醛和反式-2,4-庚二烯醛;冷榨和热榨胡麻油挥发性物质中对总体风味贡献最大的分别是壬醛和反式-2,4-癸二烯醛;热榨胡麻油的关键风味物质中还有2,5-二甲基吡嗪和2-戊基呋喃,这两种物质是热榨胡麻油特有的烤香味的来源。     

Milk production and composition,ovarian function,and prostaglandin secretion of dairy cows fed omega-3 fats

Four multiparous Holstein cows were used in a 4 x 4 Latin square experiment to study the effects of fat sources rich in omega-3 fatty acids on milk production and composition, follicular development, and prostaglandin secretion. All cows were fed a total mixed diet containing 60% grass silage and 40% concentrate. The four treatments were concentrates based either on Megalac, formaldehyde-treated whole linseed, a mixture (50:50, oil basis) of fish oil and formaldehyde-treated whole linseed, or no fat source in the concentrate but with 500 g per day of linseed oil being infused into the duodenum. Feed intakes and milk yield were similar among treatments. In general, the lowest digestibility was observed for the formaldehyde-treated whole linseed treatment. Feeding fish oil decreased milk fat and protein percentages. Alpha-linolenic acid increased from 1.0 to 13.9% of milk fatty acids with linseed oil infusion. This confirms the high potential to incorporate alpha-linolenic acid into milk, and suggests that the formaldehyde treatment had little effect to limit biohydrogenation in the rumen. Increasing the supply of alpha-linolenic acid to these cows did not result in an increase in the concentration of eicosapentaenoic acid in milk. Levels of 13,14-dihydro-15-keto-PGF2alpha in plasma were higher for cows receiving formaldehyde-treated linseed and fish oil. Increases in this metabolite in response to oxytocin challenge, tended to be lower for cows given linseed either as sole oil supplement in the diet or as a duodenal infusion of linseed oil. Follicle dynamics were similar among treatments. Larger corpora lutea (CL) were found with cows that received high levels of omega-3 fatty acids through the diet as formaldehyde-treated linseed or as a mixture of formaldehyde-treated linseed and fish oil, although CL were smaller when cows were infused with linseed oil into the duodenum. These results suggest that the improvement in gestation rate that was observed when feeding increased levels of alpha-linolenic acid in earlier work may partly result from lower levels of production of the dienoic prostaglandin PGF2alpha.