Cholesterol Content and Fatty Acids Composition of Mangalitsa Pork Meat

The aim of this study was to examine variability in cholesterol content and fatty acid composition in musculuslongissimus (MLLT) of various genotypes of pigs. Out of 30 male castrated animals used in the trial, 20 were Mangalitsa pigs (Swallow Belly - SBM and White - WM) while 10 were of the Swedish Landrace breed – SL. The representative of pig meat breeds, SL had significantly less cholesterol in MLLT compared to SBM and WM pigs. The total monounsaturated fatty acids (MUFA) and unsaturated fatty acids (USFA) content was higher in SBM and WM than in SL pigs (p< 0.001).     

超声辅助提取鱿鱼肝脏油脂及其脂肪酸组成分析

对超声辅助有机溶剂法提取鱿鱼肝脏油脂进行了研究,并用气相色谱/质谱法(GC/MS)对其脂肪酸组成进行分析。考察了溶剂类型、液料比、提取时间和温度对提取率的影响,通过单因素试验和正交优化试验得到超声辅助提取鱿鱼肝脏油脂的最佳条件:正己烷-异丙醇(3∶2)为溶剂,液料比10 mL/g,提取时间30 min,温度60℃;在该提取条件下,鱿鱼肝脏油脂的提取率为91.26%。鱿鱼肝脏油脂主要脂肪酸为C16∶0、C18∶0、C18∶1n-9、C20∶5n-3(EPA)和C22∶6n-3(DHA),且EPA和DHA占总脂肪酸质量的31.12%,表明鱿鱼肝脏具有较高的营养价值和脂质开发潜力。     

Lipid Content and Fatty Acid Composition in Bamboo Shoots

Lipids from bamboo shoots (Phyllostachys pubescens), peeled and divided from top to base, were extracted and fractionated into three classes, and each class separated into constituent components by thin-layer chromatography (TLC). Fatty acid composition and amount of separated lipids were determined. Total lipids (TL) ranged from 800 (top) to 380 mg (base) per 100g fresh weight and the ratio of nonpolar lipids (NPL):glycolipids (GL):phospholipids (PL) was about 17:27:56. The main fatty acids of the three lipid classes were palmitic, linoleic and linolenic acids, but composition was remarkably different among these fractions. The fatty acid composition of triglycerides (TG) was similar to the original NPL. Palmitic acid was almost all located in 1-, 3-position, linoleic acid mainly located in 2-position of TG, while linolenic acid was distributed in each position. Digalactosyl diglyceride (DGDG) and monogalactosyl diglyceride (MGDG) were the main components of GL; the average of the former had about 37% linoleic and 29% linolenic acids, while the latter had about 25% linoleic and 62% linolenic acids. Bamboo shoots contained 9 PL fractions, the major being phosphatidyl choline (PC) and phosphatidyl ethanolamine (PE). PC contained about 48% linoleic, 31% palmitic and 11% linolenic acids, and PE also had the similar tendency as PC.     

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

The effects of baking, broiling, deep frying and cooking in a microwave oven on the proximate, mineral and fatty acid composition of grouper (Epinephelus morio), red snapper (Lutjanus campechanus), Florida pompano (Trachinotus carolinus) and Spanish mackerel (Scomberomorus maculatus) were determined. The lipid content of low fat species was not significantly changed by cooking, but lipid was lost from fatty fillets during cooking. The fatty acid composition of all fillets was not significantly changed by baking, broiling or microwave cooking. Deep fried fillets absorbed the major fatty acids in the cooking medium, and as the fillet lipid content increased the extent of absorption of fatty acids from the cooking medium decreased. Sodium, potassium and magnesium levels were decreased when low fat species were cooked, but these minerals were not lost when raw fillets containing higher lipid levels were cooked. Cooking did not significantly affect the concentration of the microelements, zinc, copper, iron and manganese.     

Proximate Composition, Cholesterol, and Calcium Content in Mechanically Separated Fish Flesh From Three Species of the Gadidae Family

Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of calcium (about 0.11%) over levels found in filleted flesh (0.03%). Hand scaling prior to mincing brought the calcium content close to levels found in skinless fillets. The minced flesh for all species had the following ranges of values for proximate composition expressed as percent of wet weight: protein, 14–17%; fat, 0.4–2.0%; moisture, 81–84%; ash, 0.5–1.9%.     

A Comparison of Proximate Composition And Fatty Acid Profile of Indus River Fish Species

Eight species of freshwater fish from the Indus River were analyzed for their proximate composition and fatty acid (FA) profile. Differences were observed (P < 0.05) for moisture (59.95–79.45%), ash (0.05–4.95%), crude protein (17–20.09%) and lipid (0.85–18.32%) contents. The changes in FA profiles of fish species were significant (P < 0.05). The monounsaturated (MUFA) fatty acid content (24.55–48.35 g/100 g) was higher than the saturated fatty acid (SFA) (25.04–41.02 g/100 g) and polyunsaturated fatty acid (PUFA) (15.72–35.34 g/100g). The predominant PUFAs were eicosapentaenoic acid (C20:5 n-3) and docosahexaenoic acid (C22:6 n-3). All of the fish species had n-3/n-6 within the recommended values (1–4), which confirms he importance of River Indus fish as a significant dietary source of n-3 PUFA.     

鱿鱼肝脏中鱼精油的制备技术及其脂肪酸成分分析

通过对鱿鱼肝脏中鱼油的研究,为鱿鱼及其下脚料的高效利用奠定了理论基础。采用高压蒸煮法和气相色谱/质谱法等技术对鱼油及其脂肪酸成分进行研究。实验得出:加入鱿鱼肝脏1.5倍体积的水,鱼油提取率最高。鱼油精制的条件为:添加体积分数80%磷酸脱胶;采用氢氧化钠脱酸,添加量为粗鱼油的实际酸价来确定;添加量为20%的活性炭脱色;旋转蒸发仪真空处理30min脱腥。经过上述条件处理后的鱼油,色泽为浅黄色、澄清,具有清淡的鱼香味,各项指标均达到了SC/T3502-2000鱼油的一级标准,其中主要物质EPA(16.9%)和DHA(21.2%)。     

Yields, Proximate Composition and Mineral Content of Finfish and Shellfish

Yields of edible flesh, proximate composition, and mineral content were determined in two samplings of six finfish and four shellfish from the Chesapeake Bay region. Although there was considerable variation, most species have high protein (above 20%), low fat (less than 5%) and are relatively good sources of macrominerals, including calcium, phosphorus, magnesium and potassium. The ratio of sodium to potassium ranged from 1:4 to 1:15. These species, particularly the shellfish, are excellent sources of the trace elements, including copper, iron, zinc and manganese. Minerals are very high in certain shellfish.     

光山县长林系列油茶良种茶籽脂肪含量和脂肪酸组成分析

从河南省林木品种审定委员会认定的适宜在本地区推广的长林系列品种中选出具有代表性的主栽油茶品种长林18号、40号、53号和配栽油茶品种长林166号,采用气相色谱-质谱法(GC-MS)对4个油茶品种茶籽仁中脂肪酸组成和含量进行分析,检验了其干籽出仁率和脂肪含量,并对脂肪含量及脂肪酸组分进行了相关性分析。结果表明:3个主栽品种与1个配栽品种干籽出仁率的差异达到了显著水平(p0.05),但不同品种茶籽脂肪含量差异不大;共检测到了17种脂肪酸组分,其中,茶籽仁中常量组分顺-油酸的含量26.25%～30.82%、棕榈酸的含量2.86%～3.22%、亚油酸的含量3.25%～3.86%。长林40号茶籽中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸比值为1:6.08:1.05,最接近国际营养学家提出油脂中三类脂肪酸的最佳供能比1:6:1。相关性分析显示,脂肪含量与棕榈酸有一定的相关性,相关系数达到了0.64。结合河南省林木品种审定委员会的研究结论可得,长林40号油茶良种不仅产量高、抗性强,而且干籽出仁率高、含油量高,茶籽脂肪酸组成合理,综合性状优于其他三个品种。     

紫苏属籽粒含油率及其脂肪酸分析

对来自日本、美国四川和广东、等国家和地区共18份紫苏属籽粒含油率、脂肪酸组成及含量进行测定,并对其籽粒直径、千粒重与含油率和脂肪酸含量间进行相关分析.结果表明,紫苏属籽粒出油率为16.33%～35.28%,其籽油脂肪酸主要包括亚麻酸(70.94%～78.86%)、亚油酸(9.70%～14.57%)、油酸(0.68%～2.20%)、棕榈酸(6.69%～11.03%)和硬脂酸(2.23%～3.76%).其中,以来自日本的P06-37的综合性状表现最好.试验结果还表明,紫苏属籽粒含油率与千粒重间呈现显著正相关.亚麻酸含量与籽粒直径和千粒重间呈显著负相关,油酸含量与千粒重间呈显著正相关,而亚麻酸与亚油酸含量间呈极显著负相关.此外,白苏籽千粒重、含油量和亚油酸含量均相对较高,而其他各脂肪酸含量在紫苏属各原(变)种间无显著差异.     

芡欧鼠尾草脂肪酸成分分析

2006年引进芡欧鼠尾草作为新种质,组培脱毒后收种,通过连续3年的引种驯化,芡欧鼠尾草在湖南地区能顺利完成其生育期.为了解引种对其种子和营养器官中脂肪酸成分及含量的影响,对芡欧鼠尾草原种种子、引种第1代种子、引种第2代种子及各生长期茎叶干物质中脂肪酸按GB/T 17377-1998标准进行了全面分析.结果表明引种到我国的芡欧鼠尾草种子中亚麻酸含量高达195.39g/kg,占总脂质的60％以上,与原种相比没有显著差异,是一种极有潜力的绿色食品原料;检测还发现其茎叶干物质中含亚麻酸达6.38g/kg,即该品种还可开发为新型动物饲料,以获得富含DHA的动物制品.     

Proximate and Cholesterol Composition of Selected Fast Foods Sold in Nigeria

Fast foods consumption has been on the increase in Nigeria raising concerns about the nutritional and health implications. This study was carried out to determine the proximate composition and cholesterol contents of four commonly consumed fast foods (doughnut, chicken pie, roasted chicken, and Jollof rice) sold in Nigeria. Commonly consumed fast foods and most widely patronized fast food outlets were determined by a preliminary survey. There was a wide variation in the proximate composition and cholesterol contents of the food samples. Average dry matter ranged between 68.8 – 84.0 g while the range of values for ash, crude fibre, crude fat, crude protein and nitrogen free extract were 0.89 – 2.45%, 0.56 – 7.53%, 10.99 – 18.52%, 1.81 – 9.71% and 43.32 – 66.98% respectively. Energy content of the fast foods ranged between 304.9 and 400.8 Kcal/100 g. Cholesterol levels ranged between 10.40 – 117.80 (mg/100 g) in the food samples. This study has established the fact that fast foods are concentrated sources of energy, low fibre and high dietary cholesterol and could significantly contribute to dietary cholesterol intake with implications for cardiovascular health.     

广西河池、百色和梧州油茶种子含油率和脂肪酸组成测定

选取广西油茶重点产区河池、百色和梧州的主要油茶品种普通油茶、岑溪软枝油茶及大果红花油茶的种子为原料,石油醚为溶剂提取油茶种子的油脂及测定含油率,利用气相色谱-质谱联用技术对不同油茶籽油试样的脂肪酸成分进行分析鉴定。结果表明：4个不同产地不同品种的油茶种子出仁率为53.29%～68.91%;干籽含油率为47.05%～59.51%;GC-MS共鉴定出14种脂肪酸,单不饱和酸含量为72.91%～80.11%,其中河池巴马软枝油茶籽油的单不饱和酸含量最高,为80.11%,主要成分是油酸;多不饱和酸含量为5.85%～9.14%,其中梧州岑溪软枝油茶籽油的多不饱和酸含量最高,为9.14%,主要成分是亚油酸;饱和脂肪酸含量为13.62%～17.95%,主要成分为棕榈酸和硬脂酸;同时,广西油茶籽油中含有少量的9,10-环氧-十八碳烷酸尚未见报道。     

猪肉烤制过程中脂肪含量和脂肪酸组成的变化

为研究不同烤制方式和时间对猪肉脂肪酸组成、脂肪含量、营养及风味的影响,以荣昌猪背最长肌为原料,经不同时间和方式的烤制加工后,分别测定各样品的脂肪含量和脂肪酸组成。结果显示,烤制方式主要影响样品的风味、营养以及肌内总脂、游离脂肪酸和甘三酯的脂肪酸组成;加工时间主要影响脂肪含量和磷脂的脂肪酸组成。因此采用烤制加工时,加工方式和加工时间的不同都会对猪肉脂肪酸组成、脂肪含量、营养及风味产生影响,加工方式对脂肪酸组成、营养和风味的影响更大,而加工时间对脂肪含量的影响更显著。     

Proximate Composition, Mineral Content, and Fatty Acids of Catfish (Ictalurus punctatus, Rafinesque) for Different Seasons and Cooking Methods

The effect of conventional cooking methods and the influence of season upon proximate composition, mineral, and fatty acid profile was studied in catfish (Ictalurus punctatus, Rafinesque) fillets. Seasonal (August, December, and April purchased fillets) influences were minimal. As expected, fried catfish fillets had significantly altered (P ≤ 0.05) fatty acid profiles compared to the raw and baked fillets. All three cooking treatments resulted in significant differences (P ≤ 0.05) in proximate composition and in the levels of potassium, phosphorus, magnesium, and iron. The information presented would be useful for nutrient data banks when dietary intake of such items is of interest.     

泰和乌骨鸡鸡肉总磷脂含量及其侧链脂肪酸组成的特性

本文比较了相同条件养殖的泰和乌骨鸡和两种非药用鸡鸡肉的总磷脂含量,并以GC-MS联用技术对三种鸡肉中磷脂的疏水侧链脂肪酸组成进行了鉴定和分析,用面积归一法,计算各脂肪酸的相对百分含量。结果表明,泰和乌骨鸡鸡肉中总磷脂含量显著高于非药用鸡,而两种非药用鸡间无显著差异;泰和乌骨鸡鸡肉磷脂侧链脂肪酸中多不饱和脂肪酸和花生四烯酸含量显著高于非药用鸡。     

梭鱼脂肪及脂肪酸成分分析和评价

为了解梭鱼的应用价值,对江苏沿海滩涂池塘养殖梭鱼（均质量（445.8±26.9）g）6 种组织（鱼头、鱼皮、背肌、腹肌、肝脏、腹脂）的脂肪分布、性质、脂肪酸组成进行分析和评价。索氏提取法测定组织中脂肪含量,滴定法测定脂肪的碘值和酸价,气相色谱-质谱法分析脂肪酸的组成。结果表明：梭鱼体内各组织脂肪分布差异显著（P＜0.05）,其中背肌和腹肌中脂肪含量分别为3.66%、10.16%;各组织脂肪的不饱和程度较高,碘值为90～106 g/100 g;各组织脂肪酸价较高,介于4～9 mg KOH/g之间;梭鱼脂肪中C22∶6n 3和C20∶5n 3含量丰富,品质好;鱼头、背肌、腹肌中饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸构成比例约为1∶1.5∶（0.7～0.8）,n-3/n-6多不饱和脂肪酸比值在0.7～0.8之间,组成合理;肝脏和腹脂中脂肪含量丰富,其中含有大量的n-3和n-6多不饱和脂肪酸,因此梭鱼的内脏也具有较好的可利用前景。     

Comparison of Proximate,Fatty Acid and Amino Acid Compositions of Various Types of Fish Roes

Proximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p < 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56–8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids.     

Yield, Lipid, Cholesterol and Fatty Acid Composition of Spent Hens Fed Full-Fat Oil Seeds and Fish Meal Diets

Yield, proximate and fatty acids composition of white and dark meats and whole carcasses were determined in spent hens fed flax or canola seeds, fish meal and a control diet. Live weights and percent carcass cut-up yield were not affected by the diets fed. However, hens fed flax seed diets contained significantly (P< 0.05) lower levels of cholesterol in the dark meat than the control group. The inclusion of oil seeds, in particular flax seeds in the hens diet, enriched the meats with omega-3 fatty acids (C18:3ω>3; C20:5ω3; C22:5ω3). Omega-3 fatty acids enriched poultry meats from spent hens could be useful in the development of “health oriented” further processed poultry products.