不同种类榛子油脂脂肪酸组成及抗氧化活性

对欧洲榛巴塞罗那、平榛1#、平欧杂交榛辽榛3#和达维4个品种榛子油脂的基本理化性质、脂肪酸组成和抗氧化活性进行研究,并比较不同品种之间的差异。结果表明：不同品种榛子油脂的基本理化性质之间存在显著差异,碘值为137.15～147.50g I2/100g,皂化值为144.99～159.03mgKOH/g,平榛油脂具有较低的酸值和碘值,欧洲榛油脂的酸值较高,平欧杂交榛油脂具有较高的碘值,两个品种平欧杂交榛油脂的皂化值之间具有较大差异。榛子油脂中的脂肪酸组成以油酸含量最高,为67.69%～82.26%;其次是亚油酸,为11.37%～14.24%;不饱和脂肪酸含量为84.37%～94.31%,其中多不饱和脂肪酸含量为11.84%～16.39%。榛子的DPPH自由基半数清除质量浓度IC50在23.63～42.40mg/mL,抗氧化活性：辽榛3#＞平榛1#＞达维＞巴塞罗那。说明：我国平榛和平欧杂交榛相比于欧洲榛,在不饱和脂肪酸含量和抗氧化能力方面存在优势。     

刀豆油脂提取工艺优化与脂肪酸成分分析

目的:弥补中国有关刀豆油脂提取技术,脂肪酸组成、理化性质研究不足的问题,为刀豆油脂的开发利用提供技术支持。方法:优化了正己烷萃取刀豆油脂的工艺参数,采用气相色谱—质谱法(gas chromatography-mass spectrometry, GC-MS)分析测定了刀豆油脂的脂肪酸种类和含量。结果:刀豆油脂最佳提取参数为液料比25∶1 (mL/g)、提取温度70℃、提取时间2 h,刀豆油脂提取率为3.12%。刀豆油脂由9种脂肪酸组成,主要有棕榈油酸、油酸和亚油酸3种,占总脂肪酸85.29%。刀豆油脂中饱和脂肪酸相对含量为10.88%,不饱和脂肪酸相对含量为89.12%,其中单不饱和脂肪酸相对含量为72.53%,二不饱和脂肪酸相对含量为12.76%,三不饱和脂肪酸相对含量为3.83%。结论:刀豆油脂以不饱和脂肪酸为主,油酸含量最高,脂肪酸种类与大豆油相似,但比例不同,理化性质与常见的花生油、大豆油比较接近。     

不同品系红松籽油脂肪酸分析及其抗氧化活性研究

通过气相色谱、主成分分析及4种抗氧化测定,对不同品系的耐寒红松籽油的理化性质、脂肪酸组成和抗氧化活性进行研究,并比较品系间差异。不同品种松籽油的理化性质之间存在显著差异,碘值为88.13~127.22 g I2/100 g,酸价为0.72~1.12 mg KOH/g,过氧化值为0.167~1.277 meq/kg。10种红松籽的出油率范围在61.33%~69.05%,平均出油率为64.74%,且不饱和脂肪酸(约70%)中以亚油酸含量为主(43.203~46.135%),具有很高的营养价值。不同品种松籽油的羟基自由基、超氧阴离子及DPPH清除能力存在不显著差异,而FRAP总还原能力的种间差异更为显著,其平均清除率分别为82.71%、70.46%和60%,总还原能力在20~100 mmol之间,α-VE含量为23.07±1.94~162.22±6.55μg/g,由此初步判断10种松籽油的SI稳定性为5#2#4#1#3#7#6#10#8#9#。通过主成分因子F_1、F_2、F_3结合聚类分析可将10种松籽油分为三类,分别是1#025、2#058、4#066;5#117;6#118、7#119、8#124、10#179和3#060、9#148。同一类群松籽油的脂肪酸组成、含油量以及抗氧化活性具有相似性。     

甘肃亚麻籽油与小品种油脂肪酸组成的比较分析

对甘肃产亚麻籽油与其它6种小品种食用油脂肪酸的组成成分进行测定,结果表明,亚麻籽油中α-亚麻酸含量最高(平均值为54.1%),其次是油酸(平均值为24.25%);紫苏油、牡丹籽油、松子油不饱和脂肪酸含量高,其中松子油的单不饱和脂肪酸含量最高,紫苏油的多不饱和脂肪酸含量最高,南瓜籽油二十二碳六烯酸(DHA)平均含量0.106%,御米油二十碳五烯酸(EPA)平均含量0.242%。硬脂酸、棕榈酸、油酸、亚油酸和α-亚麻酸是构成甘肃地产亚麻籽油的特征脂肪酸。甘肃产亚麻籽油的ω-3系脂肪酸与ω-6系多不饱和脂肪酸的比是1.6∶0.4,仅次于紫苏油,是健康饮食的高品质油脂。     

猫屎瓜籽油提取及脂肪酸组成分析

目的:研究猫屎瓜籽油(Decaisnea Insignis seed oil,DIO)溶剂法提取的最佳工艺,猫屎瓜籽油的理化性质、脂肪酸组成。方法:利用响应曲面法(response surface methodology,RSM)建立溶剂法萃取猫屎瓜籽油的数学模型,获得最佳萃取工艺;利用气相色谱-质谱法测定猫屎瓜籽油中脂肪酸组成及含量。结果:最佳工艺条件:提取温度77℃、提取时间8h、料液比(g/mL)1:20,此条件下提取率28.14%;猫屎瓜籽油中单不饱和脂肪酸相对含量75.44%,其中棕榈油酸相对含量59.75%、9-油酸相对含量14.81%、8-油酸相对含量0.88%。结论:溶剂法提取猫屎瓜籽油油脂品质好;猫屎瓜籽油中单不饱和脂肪酸尤其是棕榈油酸含量高,可作为棕榈油酸的新油源。     

奇雅子油的理化性质及脂肪酸组成分析

对奇雅子的主要成分和油脂的理化性质及脂肪酸组成进行分析。结果表明:奇雅子粗脂肪含量31.0%,粗蛋白质含量18.8%,粗纤维含量35.9%;油脂相对密度(25℃)0.934 0,折光指数(25℃)1.481 3,酸值(KOH)0.90 mg/g,过氧化值1.06 meq/kg,皂化值(KOH)191.5 mg/g,碘值(I)204.3 g/100 g,生育酚含量36.11 mg/100 g。奇雅子油中不饱和脂肪酸含量接近90%,其中以α-亚麻酸(63.0%)、亚油酸(18.6%)、棕榈酸(6.9%)、油酸(6.2%)和硬脂酸(3.3%)为主。     

亚麻籽粒及其油脂的特性分析与营养评价

分析了亚麻籽油的理化性质和脂肪酸组成及相对含量,同时对亚麻籽粒的营养成分进行评价。结果表明,亚麻籽富含油脂和蛋白质以及矿物元素K、Ca、Mg、P、Fe、Zn等;亚麻籽油中含有16种脂肪酸,其中不饱和脂肪酸含量达到90%以上,主要为α-亚麻酸53.06%、亚油酸16.22%和油酸20.18%;亚麻籽油VE含量达到55g/100g。亚麻籽油具有较高的营养价值,作为特种营养食用油脂具有广阔的开发前景。     

GC-TOF-MS定性和定量评估5种木本油料种籽油的脂肪酸（英文）

采用气相色谱-飞行时间串联质谱和超临界二氧化碳提取技术,分析评价5种木本油料种籽油的脂肪酸组成及相对含量。油茶和榛子种籽油中富含油酸,亚油酸是沙棘和文冠果种籽油中的主要脂肪酸,牡丹种籽油中的亚麻酸含量最高。沙棘种籽油的单不饱和脂肪酸与饱和脂肪酸比值为1.57:1,亚油酸与亚麻酸的比值为1.56:1,符合功能性健康食用油的标准;牡丹种籽油是补充人体ω-3脂肪酸的优质食用油;油茶和榛子种籽富含单不饱和脂肪酸,适合食品加工;文冠果种籽油含有3种长链单不饱和脂肪酸(如神经酸等)。本实验评价了5种木本油料油脂脂肪酸的组分,对指导企业生产生物活性油和人们的健康消费具有重要意义。     

不同物种茶油脂肪酸组成及其在Sn-2位上的分布

试验以十五烷酸为内标,定量分析9种不同物种茶油的脂肪酸组成;用胰脂肪酶专一性地水解茶油甘油三酯中Sn-1和Sn-3位上的脂肪酸,并经薄层层析分离出Sn-2位甘一酯,采用气相色谱仪对Sn-2位脂肪酸组成进行测定。结果表明:9个不同物种茶油主要由棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸5种脂肪酸组成,浙江红花油茶的油酸和不饱和脂肪酸的含量最高,分别为82.79g/100g和84.77g/100g;且脂肪酸之间存在一定的相关性;Sn-2位上的脂肪酸主要为油酸和亚油酸,短柱茶在Sn-2位的油酸和不饱和脂肪酸含量最高,分别为82.96%,92.89%。表明茶油是一种不饱和脂肪酸含量高且容易被人体消化吸收的油脂。     

葫芦巴油脂提取工艺优化与脂肪酸成分分析

采用正己烷萃取葫芦巴油脂,用单因素试验和正交试验法对其提取工艺条件进行优化,并用气相色谱-质谱法(Gas chromatography-mass spectrometry, GC-MS)对葫芦巴油脂所含的脂肪酸种类及含量进行分析测定。试验结果表明,葫芦巴油脂最佳提取工艺条件为:温度70℃、提取时间2.5 h、液料比25︰1 mL/g。在此条件下葫芦巴油脂提取率达7.68%。利用GC-MS鉴定出9种脂肪酸,其中主要有4种脂肪酸,分别是亚油酸(38.90%)、亚麻酸(27.32%)、油酸(15.62%)和棕榈酸(9.83%)。饱和脂肪酸含量为16.88%,不饱和脂肪酸含量为83.12%,其中单不饱和脂肪酸含量为16.90%,二不饱和脂肪酸含量为38.90%,三不饱和脂肪酸含量为27.32%。     

四棱豆油脂、脂肪酸、蛋白质、氨基酸的分析

以4 个四棱豆品种的种子为材料,采用索式提取法、毛细管柱测定总脂肪含量及分析各脂肪酸含量;利用凯氏定氮法、全自动氨基酸分析仪测定蛋白质总量及各蛋白氨基酸组成。结果表明,四棱豆种子中油脂总量在20%～22%,主要含有28 种脂肪酸,油酸占单不饱和脂肪酸的90.7%;多不饱和脂肪酸主要为亚油酸、α - 亚麻酸和EPA;饱和脂肪酸平均含量为25.76%,主要为棕榈酸和硬脂酸。蛋白质总量在38% 左右,必需氨基酸含量丰富。     

Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas–Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7–84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while Δ⁵-avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.     

Effect of roasting on some nutrients of hazelnuts (Corylus Avellena L.)

Changes in total amino acid composition, thiamine and riboflavin contents, peroxide value and free fatty acid contents were determined in roasted Giresun and Akçakoca hazelnuts. The results showed that roasting significantly affected peroxide value, free fatty acids, thiamine, riboflavine and total amino acid composition of Akçakoca and Giresun hazelnuts. Riboflavin level decreased by almost 30% in Akçakoca hazelnuts and 18% in Giresun hazelnuts. Above 120°C, more than 50% of thiamine was lost. Amino acid levels in Akçakoca and Giresun hazelnuts generally decreased as the roasting temperature increased. Lysine diminished <6% in samples of roasted Giresun hazelnuts. In Akçakoca hazelnuts, a higher lysine loss was observed (31%) in the sample roasted at 126°C for 45 min.     

两种不同产地的榛子油中脂肪酸成分的GC/MS分析

利用索氏提取法对产于辽宁凤城和黑龙江伊春的榛子中的油性成分进行了提取。用硫酸-甲醇法酯化后,对其进行了GC/MS分析。从黑龙江伊春和辽宁凤城的榛子的油性成分中均分离并确定了11种脂肪酸,其中大多数为不饱和脂肪酸,但辅助成分不甚相同。     

成熟度指数对不同品种橄榄油脂肪酸、 酚类化合物及风味属性的影响

以甘肃省陇南市油橄榄研究所种质资源基因库的‘城固32号’和‘莱星’油橄榄果为原料提取橄榄油,运用GC-MS、HPLC和E-Nose对不同品种与不同成熟度指数的橄榄油脂肪酸、酚类化合物及风味属性进行检测分析,以探究成熟度指数与不同品种橄榄油品质的关系。结果表明：随着成熟度指数的增大,‘城固32号’橄榄油中的硬脂酸、油酸、亚麻酸、饱和脂肪酸（SFA）含量及单不饱和脂肪酸/多不饱和脂肪酸（MUFA/PUFA）和油酸/亚油酸值呈下降趋势,亚油酸和不饱和脂肪酸（UFA）含量呈上升趋势,‘莱星’橄榄油中油酸和UFA含量及MUFA/PUFA和油酸/亚油酸值呈上升趋势,而亚油酸、亚麻酸和SFA含量呈下降趋势;油酸/亚油酸和MUFA/PUFA值在2个品种间存在差异,可作为鉴别‘城固32号’和‘莱星’橄榄油的依据;2个品种橄榄油中酪醇和总酚含量总体呈下降趋势,香草酸和木犀草素含量总体呈上升趋势,而羟基酪醇含量在‘城固32号’中总体逐渐减少,在‘莱星’中总体逐渐增加,木犀草苷含量在2个品种中保持稳定;风味物质的E-Nose信号响应值在2个品种中均显著减小。利用橄榄油中脂肪酸和酚类化合物的组成与含量以及风味属性的信号响应值差异结合主成分（PCA）分析可有效鉴别和区分不同成熟度指数的‘城固32号’和‘莱星’橄榄油。     

冷、热榨对紫苏油酸价及不饱和脂肪酸含量的影响

通过碱水解,将紫苏油甘油三酸酯转化为游离脂肪酸,利用反相高效液相色谱-蒸发光散射检测器法,采 用梯度洗脱的方式,测定冷、热榨紫苏油甘油三酸酯中的脂肪酸含量。结果表明,两种紫苏油甘油三酸酯中脂肪酸 的含量差异较大。冷榨紫苏油中亚麻酸、亚油酸含量显著高于热榨紫苏油,而油酸、棕榈酸含量略低。冷榨紫苏油 中5 种脂肪酸的含量高达95.09%,而热榨油含量仅为87.89%。5 种脂肪酸的回收率为99.70%～101.11%,相对标准 偏差介于0.44%～3.66%之间。     

Fatty acid composition of seed oil of different Sorghum bicolor varieties

In order to find out new sources of premium quality edible oil in the country, seeds of ten varieties of Sorghum bicolor were initially analyzed for their total oil contents. The seed oil was later fractionated into eight fatty acids including two new saturated fatty acids. The oil contents were determined by Soxhlet method and compared with the results obtained by NMR analysis. The total oil contents in the seeds of sorghum ranged from 5.0 to 8.2 % (w/w), indicating non significant difference obtained by two different techniques. The results revealed that oleic acid (31.12–48.99%), Palmitoleic acid (0.43–0.56%), linoleic acids (27.59–50.73%), linolenic acid (1.71–3.89%), stearic acid (1.09–2.59%) and palmitic acid (11.73–20.18%) was present in the seed oil of different sorghum varieties when analyzed by GC–MS. It was observed that in most of the varieties polyunsaturated fatty acids (PUFA) were higher than monounsaturated fatty acids (MUFA). The two atypical SFAs, octanedioic (C8:0) and azelaic acid (C9:0) were found in some varieties. These results suggest that these S. bicolor varieties could be additional sources of edible oil due to presence of clinically important saturated and high concentration of unsaturated fatty acids. A large scale production of the seed oil after refining process can contribute towards alleviation of edible oil shortage in the country with increased use of premium quality oil.     

怒江地区漆树籽油和蜡的脂肪酸成分分析

为给怒江地区漆树种籽的研究和开发利用提供参考,以怒江昭通栽培的官大木、青杠皮、薄叶漆、光叶漆4个漆树品种种籽为试验材料,利用索氏抽提法和GC-MS法,分别测定并分析了漆籽中漆油和漆蜡的脂肪酸成分。结果表明:漆油是以亚油酸为主的脂肪酸,其不饱和脂肪酸含量高达60%。漆蜡是以棕榈酸为主的脂肪酸,其饱和脂肪酸含量高达70%。漆油和漆蜡的主要脂肪酸总量差异小,仅差0.16%。但主要脂肪酸的含量比例差异极大,漆油主要脂肪酸由亚油酸、油酸、棕榈酸、硬脂酸、亚麻酸和棕榈油酸等6种脂肪酸构成,漆蜡主要脂肪酸由棕榈酸、油酸、硬脂酸、二十烷二酸和花生酸共5种脂肪酸组成。漆油和漆蜡的主要不饱和脂肪酸总含量差异极大。漆油的主要不饱和脂肪酸占比79.77%,而漆蜡的主要不饱和脂肪酸占比小于19.04%。其中官大木漆树漆油的主要不饱和脂肪酸总含量最高,其可视为漆油中高不饱和脂肪酸的漆树良种。4个品种漆油和漆蜡中的脂肪酸成分均不少于18种。4个品种漆油和漆蜡均检测出特有的成分,漆油和漆蜡的脂肪酸成分存在明显差异。漆油中含有漆蜡中未测到的蓖麻醇酸、木蜡酸、2-己基-环丙辛酸、二十一烷酸、二十三烷酸和二十九烷酸。漆蜡中含有漆油中未测到的植物甾醇、3-辛基环氧乙烷辛酸和抗坏血酸-2,6-二棕榈酸酯。     

Composition and oxidative stabilities of oils extracted from hybrid hazelnuts grown in Nebraska,USA

Recently, hybrid hazelnuts have emerged as a potential oilseed crop in Nebraska for food and value‐added industrial applications. As with all hazelnuts, Nebraska hybrid hazelnuts were characterised by the high oil content with the average oil content of 54.3%. Oleic acid was the predominant fatty acid. Oleic acid and linoleic acid accounted for more than 90% of the total fatty acid composition, whereas small quantities of palmitoleic and linolenic acids were found. Four major tocopherols (α‐, β‐, γ‐ and δ‐tocopherols) were identified with α‐tocopherol as the most dominant isomer. The average total tocopherol content was 235.4 mg kg^?1 oil with α‐tocopherol constituting approximately 97.5% of the total tocopherols. β‐sitosterol was the most abundant sterol of the three identified sterols representing, on average, 93.1% of total sterols, followed by campesterol and stigmasterol. The oil oxidative stability was affected by the presence of high levels of natural antioxidants and monounsaturated fatty acids (MUFA). Genotype 16–177 was superior to the other genotypes, when combining high levels of MUFA, tocopherols and phytosterols, and high oxidative stability.     

8种枣核油脂肪酸组成及含量分析与比较

对8种枣核(贡枣、晋枣、骨头枣、北樱枣、秤砣枣、敦煌大枣、滩枣、鸡心枣)油的脂肪酸组成与含量进行分析。结果表明:8种枣核油共检出24种脂肪酸,包括13种饱和脂肪酸、11种不饱和脂肪酸;饱和脂肪酸主要为棕榈酸、硬脂酸,不饱和脂肪酸主要为亚油酸、油酸、棕榈油酸;秤砣枣核油不饱和脂肪酸含量最高,达到84.55%;北樱枣核油、秤砣枣核油、滩枣核油和鸡心枣核油中油酸和亚油酸含量较高;贡枣核油、晋枣核油、骨头枣核油和敦煌大枣核油的棕榈酸含量较高;贡枣核油中亚麻酸含量最高,达到3.57%。采用聚类分析、主成分分析及线性判别分析,通过枣核油脂肪酸组成和含量可以实现8种枣核油的有效分类与区分,为不同品种大枣的分类判别与枣种质资源研究提供了新方法。