乳状液膜法分离二元氨基酸的研究

定义了乳状液膜法分离氨基酸的分离系数，并以苯丙氨酸(Phe)／天冬氧酸(Asp)作为研究对象，探讨了影响分离系数的主要因素。研究结果表明：用稳态条件下液膜体系中两种氨基酸的传质通量之比定义两种氨基酸的分离系数，能够较全面反映两种氨基酸及液膜体系所具有的特性以及影响分离系数的复杂因素，为改善分离效果提供理论指导。对于采用酸性萃取剂为载体的液膜体系来说，pH值是影响两种氨基酸分离系数的主要因素，而载体浓度对分离系数的影响程度相对较小。     

Plastic fats with zero trans fatty acids by interesterification of mango,mahua and palm oils

Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati are prepared by interesterification of blends of palm hard fraction (PSt) with mahua and mango fats at various proportions. It was found that the interesterified samples did not show significant differences in solid fat content (SFC) after 0.5 or 1 h reaction time. The blends containing PSt/mahua (1:1) showed three distinct endotherms, indicating a heterogeneity of triacylglycerols (TG), the proportions of which altered after interesterification. The SFC also showed improved plasticity after interesterification. Similar results were observed with other blends of PSt/mahua (1:2). These changes in melting behavior are due to alterations in TG composition, as the trisaturated‐type TG were reduced and the low‐melting TG increased after interesterification. The blends containing PSt/mango (1:1) showed improvement in plasticity after interesterification, whereas those containing PSt/mango (2:1) were hard and showed high solid contents at higher temperature and hence may not be suitable for bakery or as vanaspati. The blends with palm and mahua oils were softer and may be suitable for margarine‐type products. The results showed that the blends of PSt/mahua (1:1, 1:2) and PSt/mango (1:1) after interesterification for 1 h at 80 °C showed an SFC similar to those of commercial hydrogenated bakery shortenings and vanaspati. Hence, they could be used in these applications in place of hydrogenated fats as they are free from trans acids, which are reported to be risk factors involved in coronary heart disease. For softer consistency like margarine applications, the blends containing palm oil and mahua oil are suitable.     

The chemical feeding ecology ofNeodiprion dubiosus schedl,N. rugifrons midd., andN. lecontei (Fitch) on jack pine (Pinus banksiana lamb.)

Two monophagous sawflies,Neodiprion dubiosus andN. rugifrons, actively avoid feeding on the current season's needles of jack pine,Pinus banksiana, while the polyphagousN. lecontei feeds indiscriminately on foliage of all age classes. Bioassay studies with needle extracts indicate thatN. dubiosus andN. rugifrons larval feeding preference is governed by a group of tricyclic diterpene resin acids. Resin acids commonly occur in needles of all ages; however, levopimaric, palustric, dehydroabietic, and neoabietic acids were at higher concentrations in the new needles.N. dubiosus was significantly deterred from feeding on 1-year-old foliage when treated with the pure resin acids, palustric and levopimaric, at 0.5 and 1.0 mg/ml MeOH.N. rugifrons larvae were deterred from feeding by pure dehydroabietic, neoabietic, and palustric acids at 1.0 mg/ml MeOH.     

The allelopathic mechanisms of dominance in bracken (Pteridium aquilinum) in Southern California

Bracken,Pteridium aquilinum, exerts a strong dominance over associated plants throughout much of its worldwide range. Associated plants are often severely inhibited or even excluded from dense stands of the fern. This study investigated the various aspects of herb suppression in bracken stands and assessed the contribution of the various forms of interference between plants to the establishment and maintenance of bracken dominance. It was shown that competition for soil moisture, light, and nutrients could not account for the lack of herbs in bracken stands. Further, uniformity of soil pH, texture, water-holding capacity, and organic matter content ruled out variability in physical factors as a cause. Baiting and trapping experiments showed that the higher concentration of animal activity inside the bracken stands contributed significantly to the pattern of herb suppression, but only against select species. The maintenance of this pattern in the animal-free Santa Cruz Island stands indicates the importance of another factor, allelopathy. It was found that phytotoxins leached from the dead, standing bracken fronds with the first few rains of the wet season were largely responsible for herb suppression. These toxins were isolated in raindrip and from soil inside the fern stands. Removal of the fronds from the stand before the rains could leach them resulted in reinvasion by the herbs after several seasons, and, conversely, placing fronds over the herbs in the grassland brought about herb inhibition. A number of known allelopathic chemicals were tentatively identified from bracken leachates. The importance of the interaction of allelopathy with other factors of plant interference is illustrated by bracken.     

Synthesis, characterization and thermal properties of soluble aromatic poly(amide imide)s

Novel diamines such as N,N′-bis(aminoaryl)terephthalamido-2-carboxylic acids (BATCA), which contain primary amine, amide and carboxylic acid groups and are soluble in dilute aqueous NaOH solution, were synthesized by reacting aromatic diamines with trimellitic anhydride chloride in dimethylformamide. Poly(amide imide)s containing 3:1 ratio of amide:imide groups in the polymer chain were prepared by low temperature solution polymerization of BATCAs with isophthaloyl chloride or terephthaloyl chloride in dimethylformamide at 5-10 °C to form poly(amide amic acid)s, and followed by treating with a mixture of triethylamine and acetic anhydride. The PAIs were soluble in polar aprotic solvents like dimethylformamide, dimethylacetamide, dimethylsulphoxide and N-methylpyrrolidone, and have inherent viscosities in the range of 0.30-0.66 dL/g. The PAIs were characterized by IR, ¹H NMR and ¹³C NMR techniques. Thermogravimetric analysis (TGA) has shown that the initial decomposition temperatures of the polymers are in the range of 250-440 °C, depending upon the structures of diamine and diacid chloride. The glass transition temperatures of the PAIs are in the range of 128-320 °C. The IDT and T_g values of the polymers containing terephthaloyl unit are higher by about 20-40 °C than those of the polymers with isophthaloyl unit. BATCA could be utilized for the preparation of thin film composite membranes having PAA/PAI barrier layer on PES by in situ interfacial polymerization with IPC/TPC/TMC.     

Identification of nine acetylenic fatty acids, 9-hydroxystearic acid and 9,10-epoxystearic acid in the seed oil ofJodina rhombifolia hook et arn. (Santalaceae)

In addition to some usual fatty acids, the seed oil ofJodina rhombifolia (Santalaceae) contains nine acetylenic fatty acids [9-octadecynoic acid (stearolic acid) (1.1%),trans-10-heptadecen-8-ynoic acid (pyrulic acid) (20.1%), 7-hydroxy-trans-10-heptadecen-8-ynoic acid (2.3%),trans-10,16-heptadecadien-8-ynoic acid (0.7%), 7-hydroxy-trans-10,16-heptadecadien-8-ynoic acid (0.1%),trans-11-octadecen-9-ynoic acid (ximenynic acid) (20.3%), 8-hydroxy-trans-11-octadecen-9-ynoic acid (12.2%),trans-11,17-octadecadien-9-ynoic acid (1.5%), 8-hydroxy-trans-11,17-octadecadien-9-ynoic acid (1.3%), 9-hydroxystearic acid (<0.1%) and 9,10-epoxystearic acid (0.7%)]. The fatty acids have been analyzed by gas chromatography/mass spectrometry of their methyl ester and 4,4-dimethyloxazoline derivatives. The hydroxy fatty acid methyl esters have been examined also as trimethyl-silyl ethers. Furthermore, the fatty acid methyl esters (FAME) have been fractionated according to their polarity (FAME-A: nonhydroxy; FAME-B: hydroxy fatty acids) and to their degree of unsaturation (FAME-A1/A2; FAME-B1/B2) by preparative thin-layer chromatography and argentation chromatography, respectively. All of these fractions have been analyzed by ultraviolet and infrared spectroscopy, and the fractions FAME-A and FAME-B have been analyzed further by nuclear magnetic resonance (¹H,¹³C, 2D H/C, attached proton test) spectroscopy and gas chromatography/mass spectrometry. This work is dedicated to the 65th birthday of Prof. Dr. K. Pfeilsticker, Institut of Food Science, University Bonn (Germany).     

Measurement of soybean fatty acids by near-infrared spectroscopy: Linear and nonlinear calibration methods

A key element of successful development of new soybean cultivars is availability of inexpensive and rapid methods for measurement of FA in seeds. Published research demonstrated applicability of NIR spectroscopy for FA profiling in oilseeds. The objectives of this study were to investigate the applicability of NIR spectroscopy for measurement of FA in whole soybeans and compare performance of calibration methods. Equations were developed using partial least squares (PLS), artificial neural networks (ANN), and support vector machines (SVM) regression methods. Validation results demonstrated that (i) equations for total saturates had the highest predictive ability (r ²=0.91–0.94) and were usable for quality assurance applications, (ii) palmitic acid models (r ²=0.80–0.84) were usable for certain research applications, and (iii) equations for stearic (r ²=0.49–0.68), oleic (r ²=0.76–0.81), linoleic (r ²=0.73–0.76), and linolenic (r ²=0.67–0.74) acids could be used for sample screening. The SVM models produced significantly more accurate predictions than those developed with PLS. ANN calibrations were not different from the other two methods. Reduction in the number of calibration samples reduced predictive ability of all equations. The rate of performance degradation of SVM models with sample reduction was the lowest.     

Oil and fat hydrolysis with lipase fromAspergillus sp.

Hydrolysis of olive oil, soybean oil, mink fat, lard, palm oil, coconut oil, and a hydrogenated, hardened oil with lipase from anAspergillus sp. has been studied. The lipase had high specific activity (60,000 U/g) and did not show any positional specificity. The lipase proved to be a more effective catalyst than Lipolase fromA. oryzae, with an optimal activity at 37°C and pH 6.5–7.0. It was activated by Ca²⁺ but inactivated by organic solvents such as isopropanol and propanone. All substrates examined could be hydrolyzed to corresponding fatty acids with this enzyme at concentrations of 5–30 U/meq with yields of 90–99% in 2–24 h. The degree of hydrolysis was almost logarithmically linear with reaction time and occurred in two stages. The lipase was stable and could be repeatedly recycled for hydrolysis.     

Characterization of yam bean (Pachyrhizus spp.) Seeds as potential sources of high palmitic acid oil

Seeds from 22 accessions of the yam bean species Pachyrhizus ahipa (14 accessions), P. erosus (5), and P. tuberosus (3) were investigated for oil and protein contents, fatty acid composition of the seed oil, and the total tocopherol content and composition. Plants from the accessions were grown under greenhouse conditions during one (P. erosus and P. tuberosus) or two years (P. ahipa). The pattern of the investigated seed quality traits was very similar in the three species. Yam bean seeds were characterized by high oil (from about 20 to 28% in one environment) and protein contents (from about 23 to 34%). Seed oil contained high concentrations of palmitic (from about 25 to 30% of the total fatty acids), oleic (21 to 29%), and linoleic acids (35 to 40%). Levels of linolenic acid were very low, from about 1.0 to 2.5%. Total tocopherol content was relatively low in P. erosus (from 249 to 585 mg kg⁻¹ oil) and P. tuberosus (from 260 to 312 mg kg⁻¹ oil) compared with the levels found in P. ahipa grown under identical conditions (508 to 858 mg kg⁻¹ oil). In all the samples, γ-tocopherol was predominant, accounting for more than 90% of the total tocopherol content. The combination of high oil and protein contents, together with high palmitic acid, low linolenic acid, and high γ-tocopherol concentration, makes these crops an interesting alternative as sources of high palmitic acid oil for the food industry.     

Fatty acid composition of spanish shortenings with special emphasis on <Emphasis Type="Italic">trans</Emphasis> unsaturation content as determined by fourier transform infrared spectroscopy and gas chromatography

A Fourier transform infrared spectroscopic procedure was used to analyze 34 edible fats (22 shortenings and 12 vegetable margarines) as neat fats (IR_NF) to determine their total trans fatty acid (TFA) content. The sloping baseline was corrected with a reference spectrum based on a nonprocessed olive oil. The calibration was done using seven partially hydrogenated fats with an individual TFA content previously determined by the combination of gas chromatography (GC) with argentation thin-layer chromatography. Taking into account the different absorptivities of various trans isomers, different correction factors were calculated using the calibration standards (0.83 and 1.71 for single trans bonds in both diethylene and triethylene and for trans, trans-diethylene fatty acids, respectively) and applied to calculate the total TFA of samples. Moreover, the samples were converted to their methyl esters and reanalyzed following the same procedure (IR_FAME). Differences in TFA content of fats were not found when a t-test was used to compare the results obtained by IR_NF vs. either IR_FAME or GC, suggesting that IR of neat fats could be used, thus avoiding the need to prepare sample solutions in organic solvents and to prepare fatty acid methyl esters. The mean TFA content (determined by IR_NF) of a representative group of Spanish shortenings (22 samples) that varied widely in terms of fat sources, processes, and purposes (bakery, sandwiches, ice cream, coatings, chocolate coverings) was 6.55±11.40%, although more than 54% contained <3% of TFA. Fatty acid composition of shortenings by direct GC using a 100-m polar cyanopolysiloxane capillary column indicated that the mean trans-18∶2 isomer content was 0.58%, ranging from 0.9 to 3.4%. Small amounts of trans-18∶3 isomers (<0.3%) were observed in 18 of the 22 shortenings studied; the maximal value was <2%. The mean value of the fraction saturated+TFA of shortenings was high (59.95±12.73%), including two values higher than 83%.