杏仁精油提取工艺研究

为确定水蒸气蒸馏提取杏仁精油的工艺参数,以正交试验和单因素试验相结合的方法对影响杏仁精油提取率的水解时间、水解温度、蒸馏时间、加水量以及水解pH等因素进行了研究。结果表明:杏仁精油提取的最佳工艺为:水解时间1h,水解温度40℃,蒸馏时间60min,加水量1000mL,水解pH5。各因素影响杏仁油出油率的顺序为:加水量>水解温度>蒸馏时间>水解pH>水解时间。最佳工艺验证试验的杏仁精油得率为7.25‰。本研究结果为纯天然杏仁精油的提取工艺提供了技术参数。     

Effects of almond gum as texture and sensory quality improver in wheat bread

The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.     

粉末油脂配方的研究

本文简单介绍了粉末油脂的功能和用途,并着重阐述了粉末油脂在配方方面的改进研究。     

杏仁乳生产防浮防沉技术研究

确定了杏仁乳生产工艺。杏仁乳稀释倍数为１５,添加０．１％柠檬酸调整乳液ｐＨ值为４．２３左右,并加入１０％白砂糖,０．３％ＰＧＡ和０．２％单甘酯。生产的杏仁乳可溶性固形物＞１０％,蛋白质含量＞１％,经１个月观察无上下沉现象。     

新疆巴旦姆种仁高级脂肪酸与氨基酸营养评价

以新疆巴旦姆28个品种为试验材料,采用超临界CO2萃取法萃取其种仁油脂。用气相色谱法测定脂肪酸的含量及组分;采用自动定氮法和连续累进提取法测定粗蛋白和分离蛋白,并对蛋白质和氨基酸进行了营养的分析。结果表明,巴旦姆种仁油脂含量高(平均为54.68%),油脂以不饱和脂肪酸为主要成分,平均占脂肪酸总量的92.3%(其中单不饱和脂肪酸平均占脂肪酸总量的72.19%),饱和脂肪酸含量较低。巴旦姆种仁粗蛋白质含量平均为22.55%,以清蛋白为主,平均占蛋白质总量的48.86%以上,其次为球蛋白,而醇溶蛋白和谷蛋白含量较低。其蛋白质均含18种氨酸酸,属完全蛋白质。氨基酸含量丰富,每百克蛋白质中18种氨基酸平均含量为92.5%,且富含人体所需的8种必需氨基酸,含量达27.5%～35.1%。谷氨酸含量最高(平均为21.0%),含硫氨基酸(Met Cys)和赖氨酸(Lys)为其限制氨基酸。     

Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability

The objectives of this work were to study the combined effects of seed moisture content and pressing temperature on oil recovery and quality parameters of almond oil (AO) and to evaluate the effectiveness of natural (rosemary extract and ascorbyl palmitate) and synthetic antioxidants (TBHQ) on the oxidative stability of AO analyzing chemical changes during an accelerated thermo-oxidation assay. A factorial arrangement was conducted, in pressing experiments, in order to study the combined effects of seed moisture content (4, 6, 8, 10 and 12% (w/w)) and pressing temperature (20, 40 and 60 °C) on oil recovery and quality parameters. Oil recovery increased significantly as moisture content raised. The highest oil recovery (79.3%) was obtained at 8% (w/w) seed moisture content and 40 °C pressing temperature. All extraction conditions employed were compatible with an acceptable chemical oil quality.     

Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder

An investigation into ultrasound-assisted extraction and autoclaving pretreatment was conducted for the oil extraction from almonds. The best possible combination of extraction parameters was obtained with the response surface methodology (RSM), at a three-variable, three-level experiment Box–Behnken design (BBD). The optimum extraction parameters were as follows: extraction time, 55 min; extraction temperature, 51 °C; and solvent/sample ratio, 19:1, at a fixed ultrasonic frequency of 40 kHz and power of 150 W. Under these conditions, the oil recovery was 81.89 ± 0.23% for the autoclaved almonds, which well matches with the predicted value. Furthermore, the oil composition was analyzed with GC–MS, and the effect of the autoclaving on the oil extraction was evaluated. The results showed that the autoclaving pretreatment increased the oil recovery, without affecting the oil composition, by 8.69%, which confirmed the efficacy of the autoclaving on the oil extraction from almond powder.     

Formulation of monodisperse oil‐in‐water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability

Nutritional deficiencies of ergocalciferol (VD₂) and cholecalciferol (VD₃) cause skeletal deformations. The primary aim of this study was to encapsulate VD₂ and VD₃ in food‐grade oil‐in‐water (O/W) emulsions by using microchannel emulsification (MCE). Silicon asymmetric straight‐through microchannel (MC) array consisting of 10 313 channels, each having an 11 × 104 μm microslot connected to a 10 μm circular microholes. 1% (w/w) sodium cholate or Tween 20 in water was used as the continuous phase, while 0.5% (w/w) of each VD₂ and VD₃ in different oils served as the dispersed phase. Monodisperse O/W emulsions with Sauter mean diameters of 28 to 32 μm and relative span factor widths below 0.3 were formulated via an asymmetric straight‐through MC array under appropriate operating conditions. The monodisperse O/W emulsions stabilised with Tween 20 remained stable for >30 days with encapsulation efficiencies (EEs) of VD₂ and VD₃ of above 70% at 4 and 25 °C. In contrast, those stabilised with sodium cholate had stability of >30 days with their EEs of over 70% only at 25 °C.     

Optimization of SC-CO2 extraction of oil from almond pretreated with autoclaving

Supercritical carbon dioxide (SC-CO₂) extraction parameters affecting oil recovery from almond were optimized through response surface methodology (RSM). The optimum extraction conditions were as follows: extraction pressure, 44.1 MPa; extraction temperature, 43.8 °C; dynamic extraction time, 93.6 min; and CO₂ flow rate, 10.1 mL/min. Under these conditions, a mean value of 86.54 ± 0.66 g/100 g (n = 3) was observed, which is well matched with the predicted value of 87.32 g/100 g. Furthermore, the effects of autoclaving pretreatment for the almond particles on the oil recovery, fatty acids' composition, and almond particles' microstructure were also investigated by calculating the percentages of the oil yield, gas chromatograph fitted with a mass spectrometer (GC-MS), and scanning electron microscopy (SEM) analysis, respectively. The results showed that autoclaving pretreatment had minor modifications of the fatty acids' profile of the extracted oil, but greatly promoted the disturbing of almond cell walls, and increased the oil recovery by 6.44%.     

《杏仁油》国家标准的制定

为保证生产、储存、运输和销售过程中杏仁油的品质,规范杏仁油市场,保护消费者的合法权益,《杏仁油》国家标准的实施具有重要的意义。GB/T 41386—2022《杏仁油》将于2022年10月1日起实施。对《杏仁油》国家标准制定过程中术语和定义,杏仁油的分类、基本组成和主要物理参数、质量指标、检验方法及检验规则的确定进行了详细说明。     

Hepatoprotective effects of almond oil against carbon tetrachloride induced liver injury in rats

This research aimed at evaluating the protective effects of almond oil against acute hepatic injury induced by carbon tetrachloride in rats. The study results showed that animals received almond oil prior to the administration of CCl₄ significantly decreased serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP) and lactate dehydrogenase (LDH) activities, and total cholesterol (TC), triglyceride (TG) and low density lipoprotein (LDL) content, and increased serum high density lipoprotein (HDL) content. Whereas, pre-treatment with almond oil markedly increased rat hepatic superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx) levels, and decreased the malondialdehyde (MDA) level. These results combined with liver histopathology demonstrated that almond oil has potent hepatoprotective effects, and could be developed as a functional food for the therapy and prevention of liver damage.     

巴旦杏仁油脂的超临界二氧化碳萃取工艺及其成分分析

研究巴旦杏仁油的超临界CO2萃取工艺,通过单因素实验和正交实验设计探讨了萃取压力、温度、CO2流量和萃取时间对巴旦杏仁油超临界CO2萃取得率的影响。结果表明萃取压力35MPa ,萃取温度40℃,二氧化碳流量6L/min,萃取时间4h为最优条件,在此条件下巴旦杏仁油萃取得率达到43.10%;采用气相色谱-质谱(GC-MS)联用技术对巴旦杏仁油脂肪酸组成进行分析,结果表明巴旦杏仁油不饱和脂肪酸含量高达92.20%,以油酸(78.448%)、亚油酸(13.723%)为主,饱和脂肪酸以棕榈酸(6.018%)为主。     

新型纤维油剂的研制与应用

植物油与乙醇胺在120～140℃酰胺化反应3～4h，得到植物油烷醇酰胺，讨论了该反应的主要影响因素，通过分析合成产物的红外谱图验证了植物油烷醇酰胺的生成．该合成产物与多种有效成分复配成的纤维油剂的抗静电性好。     

The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

Hydroxypropylmethylcellulose based edible films with and without antioxidant additives were characterised as to their microstructure, water vapour and oxygen permeability, mechanical behaviour, optical properties and protective ability against lipid oxidation. The corresponding film-forming dispersions were also used to coat toasted almonds in order to test their effectiveness at protecting against rancidity development. The efficiency of three additives (ascorbic acid, citric acid or ginger essential oil) was tested and compared with antioxidant-free coatings. A cross-linking effect in the film matrices containing ascorbic or citric acid was detected through the analysis of the film microstructure, mechanical behaviour and barrier properties to oxygen and water vapour. These films were the most effective protectors against oxidation of almonds, due to both their antioxidant effect and the tighter structure which leads to lower oxygen permeability. In films with ginger oil, the hydrophobic effect markedly reduced water vapour permeability at low temperatures, but protection against lipid oxidation was less effective at long storage times.     

类乳脂球膜递送高DHA含量藻油的体系优化及稳定性评价

目的：以提高功能性物质生物利用度以及再加工产品的稳定性为目标,研究藻油不同形式的产品开发以及类乳脂球膜包埋体系在食品研发中的应用。方法：以二十二碳六烯酸（docosahexaenoic acid,DHA）含量不低于74%的藻油为主要包埋成分,通过单因素实验设计和响应面法优化了藻油的两种类乳脂球膜乳化体系,并通过平均粒径、澄清指数和过氧化值等指标对其物理稳定性以及氧化稳定性进行评价。最后通过体外模拟消化评价样品消化特性。结果：最佳配方工艺为：藻油10%、维生素E 0.04%、大豆卵磷脂1.10%、浓缩乳清蛋白1.32%,将油相缓慢加入水相并10000 r/min剪切5 min,62000 kPa均质5次,所制备的乳液平均粒径为241.3 nm。121℃高温高压灭菌12 min和4℃低温保存显著提升了乳液的物理稳定性以及氧化稳定性（P<0.05）。使用单一壁材抗性淀粉包埋DHA藻油,通过喷雾干燥法在壁芯比1.5:1.0,进风温度180℃下制备的抗消化藻油粉末包埋率达到56.74%。体外模拟消化发现藻油乳液和藻油粉末的平均粒径受消化环境的影响呈现先增大后减小的趋势。通过各阶段消化液粒径分布发现乳化和微胶囊化均能减少藻油在胃部的分解消化,使更多的DHA到达小肠。通过检测各组样品在小肠消化阶段的游离脂肪酸释放率发现,乳化以及微囊化能够有效延缓油脂在小肠阶段的释放,藻油粉末的缓释效果最佳。结论：研究表明通过模拟乳脂球膜构建藻油乳化包埋体系具备可行性,能够提升DHA藻油生物可及性。不同形式的产品类型有助于进一步提高藻油在海产品深加工、营养补充剂和保健食品等领域的应用。