我国高油酸花生研究进展

花生是我国重要的油料作物和经济作物,高油酸花生抗氧化性强,产品货架期更长,营养价值高,对人体健康有利,目前已成为花生生产和消费的重要发展方向.本文综述了我国高油酸花生的品种选育和遗传育种研究、种植研究、营养价值利用与产品开发研究等方面的进展,认为高油酸花生的品种选育和遗传育种研究的主要任务是培(选)育综合性状优良、高产...     

Polyphenolic and antioxidant changes during storage of normal,mid, and high oleic acid peanuts

The quality of dry roasted peanuts is highly dependent on storage conditions for preventing oxidation of fatty acids; however, changes in polyphenolics affecting antioxidant capacity due to co-oxidative reactions are unknown. The objective of this work was to evaluate oxidative stability of polyphenolics in peanut kernels with naturally varying rates of lipid oxidation. Three peanut varieties containing varying levels of oleic acid (normal, mid, and high) were dry roasted and evaluated for phytochemical changes over four months of storage at 20 and 35 °C; analyses included peroxide value, total and individual phenolics and antioxidant capacity. The normal oleic acid peanuts suffered up to 2.6-fold and mid-oleic acid peanuts 2-fold more lipid oxidation than the high-oleic acid peanuts stored at 35 °C. Changes in total soluble phenolics were initially similar among cultivars, but antioxidant capacity was found to decrease by 62%, on average, during storage at 35 °C, independently of rates of lipid oxidation. Free p-coumaric acid, three esterified derivatives of p-coumaric, and two esterified derivatives of hydroxybenzoic acid were the predominant polyphenolics present and their rates of change were similar among cultivars and independent of storage time or temperature. The high-oleic acid content was essential for prevention of lipid oxidation, but data indicated that co-oxidative reactions, affecting polyphenolic content during storage, were not great enough to significantly alter antioxidant capacity.     

高油酸葵花籽油与普通葵花籽油的比较研究

该文对高油酸葵花籽油和普通葵花籽油的脂肪酸组成及含量、碘值、VE、氧化诱导期进行了对比研究。结果表明:高油酸葵花籽油与普通葵花籽油相比,油酸含量增加3倍多;碘值明显降低;α–VE含量明显减少;氧化诱导期增长近10 h。总体来讲,高油酸葵花籽油具有更好的氧化稳定性和更高的营养价值,是一种具有市场潜力和竞争力的优质食用油。     

Effect of storage on chemical and sensory profiles of peanut pastes prepared with high‐oleic and normal peanuts

BACKGROUND: Peanut paste and peanut butter have high oil contents and are thus susceptible to developing rancidity and off‐flavours through lipid oxidation. Preservation of the chemical and sensory quality of these products is one of the main problems in the peanut industry. The purpose of this study was to compare the chemical and sensory stability of peanut paste prepared with high‐oleic peanuts (cv. Granoleico, GO‐P) with that of peanut paste prepared with normal peanuts (cv. Tegua, T‐P) from Argentina. RESULTS: Chemical (peroxide and p‐anisidine values and conjugated dienes) and sensory (roasted peanutty, oxidised and cardboard flavours) indicators of lipid oxidation were measured in peanut pastes stored at 4, 23 and 40 °C. Chemical indicator values and oxidised and cardboard flavours showed lower increments in GO‐P than in T‐P during storage. T‐P had significantly higher peroxide value than GO‐P. Roasted peanutty flavour showed a lower decrease in GO‐P. Peanut paste prepared with high‐oleic peanuts had four (at 4 °C), two (at 23 °C) and three (at 40 °C) times longer shelf‐life than peanut paste prepared with normal peanuts. CONCLUSION: These results indicate that high‐oleic Granoleico kernels provide peanut paste with higher protection against lipid oxidation. Copyright © 2010 Society of Chemical Industry     

Determination of Enterococcus faecium thermal reduction in normal and high oleic peanut products

During processing, peanut butter can become contaminated with pathogenic bacteria (e.g., Salmonella). The introduction of an additional heat treatment step after roasting can help inactivate these microorganisms. In this study, trials were conducted to determine Enterococcus faecium (Salmonella surrogate) reduction rates during the roasting of high oleic (HO) peanuts and heat-treatment of normal oleic (NO) and HO peanut butters. HO peanuts were inoculated with E. faecium and roasted in a convection oven at 190°C. There was a 2 and 6 log CFU/g reduction at 300 and 480 s, respectively. D-values for HO peanut butter at 110, 120, and 125°C were 438.9, 165.1, and 80.6 s, respectively. The z-value was calculated to be 20.8°C. There was no significant difference in D-values and z-values between NO and HO peanut butter. In a pilot scale experiment, HO peanut butter was inoculated with E. faecium and agitated in a heated mixer for 21.5 min. E. faecium was reduced by 5.1 log CFU/g after 16.5 min with no apparent change in viscosity or texture. This study demonstrated that significant reductions in E. faecium can be achieved during roasting and through an additional heat-treatment step.     

Response context affects judgments of flavor components in foods and beverages

Panelists in sensory evaluation studies often make judgments about specific components of flavor (for example, sweetness) that are embedded in the complex, multi-dimensional sensory experience elicited by a food or beverage. Studies with multi-modal mixtures provide evidence that the variations in instructions and the response context have a significant impact on the way panelists make these judgments. Response alternatives set a context that influences an observer's approach to an evaluation task prior to the presentation of the stimuli. Observers develop a strategy for dealing with the task, and the number and type of response alternatives represent constraints that the experimenter imposes on the observer. Studies of odor-induced enhancement of taste ratings and taste mixtures provide support for this view. A model for the judgment of flavor components is described which attempts to account for the influence of both perceptual and conceptual factors on ratings of multidimensional stimuli such as foods and beverages.     

香辛料精油对油料花生气相防霉作用研究

在干燥器内加入过饱和溶液形成一定的湿度环境,将花生在30℃,相对湿度83%条件下进行模拟储藏,研究复合香辛料精油对花生霉变率、霉菌数量、过氧化值(POV)、酸价(AV)、出油率的影响。结果表明,在20d的储藏期内,复合香辛料精油对花生具有显著的防霉作用;储仓中装料体积不同,精油的最低抑制浓度不同,装料体积分别为10%,30%,50%,70%,储仓内空气中精油浓度分别在120,120,150,180μL/L以上时可完全抑制花生表面霉菌的生长;精油处理可以显著降低花生AV和POV值增长及出油率降低的速率,抑制花生品质的劣变。香辛料精油在花生天然保鲜剂的开发应用中具有良好的前景。     

QuEChERS-超高效液相色谱-串联质谱法测定花生及土榨花生油中9种真菌毒素

目的 建立QuEChERS净化-超高效液相色谱-串联质谱法(ultra performance liquid chromatography-tandem mass spectrometry,UPLC-MS/MS)测定花生及土榨花生油中9种真菌毒素的分析方法.方法 样品经1％甲酸甲醇溶液提取,用QuEChERS分散吸附剂...     

Antioxidant activity and flavor compounds of hickory yogurt

Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC₅₀ values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05).     

马蹄爽的风味及稳定性研究

以新鲜马蹄为原料加工成具有独特风味且稳定的马蹄爽饮料,考察了CMC-Na、琼脂、阿拉伯胶、卡拉胶4种稳定剂对马蹄爽的稳定性;并利用正交试验对马蹄爽的口感和风味进行了研究,确定了马蹄爽生产工艺的最佳配方。结果表明:马蹄粒含量30%、糖含量6%、酸含量0.1%、添加0.5%的阿拉伯胶时马蹄爽的最佳配方。由试验结果可生产出具有马蹄特有清爽风味的产品。     

常温和冷冻面团披萨中的挥发性风味物质分析

采用气相色谱和质谱联用(GC-MS)技术分析了常温和冷冻面团披萨中的挥发性风味物质。研究表明,披萨中主要的挥发性物质是(Z,Z)-9,12-十八碳二烯酸、三十碳六烯、十六酸、邻苯二甲酸二丁酯和D-柠檬烯,这些物质可能是常温和冷冻面团披萨的主要风味物质。冷冻面团和常温面团制作的披萨在风味物质组成上有很大的相似性,低温冷冻过程对面团品质没有产生太大的影响。     

Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

The oxidative and thermal stabilities of genetically modified high oleic sunflower oil (87% oleic acid) were compared with those of regular sunflower (17% oleic acid), soybean, corn, and peanut oils during storage at 55 °C and simulated deep fat frying at 185 °C. Oxidative stability was evaluated by measuring the oxygen content and volatile compounds in the sample bottle headspace and peroxide value. The coefficient variations (CVs) for volatile compound, headspace oxygen, and peroxide value analyses were 2.02%, 1.41%, and 3.18%, respectively. The oxidative stability of high oleic sunflower oil was greater than those of regular sunflower and soybean oil (P < 0.05) and as good as those of corn and peanut oils (P > 0.05). The thermal stabilities of oils during deep fat frying were evaluated by measuring the infrared absorption at 2.9 μm and conjugated diene content. The CV of conjugated diene content was 1.07%. Infrared and conjugated diene results showed that the high oleic sunflower oil had greater thermal stability than had regular sunflower, soybean, corn, and peanut oils (P < 0.05). The genetically modified high oleic sunflower oil, with 5.5% linoleic acid, had better oxidative and thermal stabilities than had the regular sunflower oil with 71.6% linoleic acid.     

基于GC-IMS对充氮储藏粳稻风味特性影响研究

本研究采用气相离子迁移谱等技术(GC-IMS)探究粳稻充氮储藏期间挥发气体成分(VOCs)的变化趋势,调节粳稻谷含水量为13.5%,结合脂肪酸值、脂肪酶、过氧化物酶和过氧化氢酶的变化规律,探究粳稻充氮气调的储藏效果以及对其储藏稳定性的影响。研究结果表明,粳稻储藏期间醇类、醛类为主要挥发性成分,其中1-戊醛、壬醛和辛醛直接参与了脂质代谢过程。充氮气调对部分直链醇(1-丁醇、1-戊醇、1-己醇)和长碳链线性醛(辛醛、壬醛)的抑制效果显著。通过构建脂肪含量变化动态预测模型,表明低温高浓度氮气储藏对脂肪酸值的抑制效果为63.25%,脂肪酶活性的稳定性可提升193.69%,过氧化氢酶稳定性提升了10.76%。充氮气调储藏可以通过抑制粳稻呼吸作用,降低脂质代谢关键酶的活性,降低了亚油酸代谢速率,改善了脂质代谢挥发性组分的生成,有效减缓了粳稻陈化劣变。     

高油酸花生种质油酸亚油酸含量的主基因＋多基因遗传

应用植物数量性状主基因＋多基因混合遗传模型对杂交组合8-153×粤油13的P1、F1、P2、F2世代和F2∶3家系的油酸、亚油酸含量进行多世代联合分析,结果表明：在该组合中,花生油酸含量遗传由2对加性-显性主基因＋多基因控制;F2、F2∶3群体主基因遗传率分别为77.28%和55.00%,多基因遗传率分别为13.34%和32.13%;两对主基因的加性效应值分别为8.8172和4.0397,显性效应值分别为-10.2475和-9.0420。亚油酸含量遗传由2对加性-显性-上位性主基因控制;F2、F2∶3群体主基因遗传率分别为88.30%和79.84%;两对主基因的加性效应值（da、db）分别为-7.3949和-6.9568,显性效应值（ha、hb）分别为1.3879和1.5438;da与db、da与hb、db与ha以及ha与hb间的互作效应分别为-4.5216、-1.7688、-1.9808和-1.1172。ol基因的多效性以及油酸、亚油酸含量和O/L比值的遗传均受两对主基因控制的结果暗示相同的两对主基因可能同时控制油酸与亚油酸含量,它们对油酸、亚油酸含量的作用效应相反。