高效液相色谱法测定纳豆及纳豆胶囊中的大豆异黄酮含量

建立了纳豆及纳豆胶囊中大豆异黄酮的高效液相色谱分析方法,该方法重复性及样品稳定性良好.实验对原料黄豆、纳豆和纳豆胶囊样品采用石油醚索氏脱脂后,对固体样品进行乙醇回流提取,分析了4种大豆异黄酮组分,即大豆苷、染料木苷、大豆素和染料木素.结果表明,原料黄豆总异黄酮质量比为1 260 mg/kg,纳豆比原料黄豆总异黄酮含量明显高约30%,纳豆胶囊比原料黄豆总异黄酮含量高约11%.     

大豆皂甙酶解的研究

研究了用酶水解大豆皂甙分子上的部分糖基 ,使皂甙部分水解生成低糖、高活性皂甙的方法。探讨了 8种霉菌菌株对 7种糖苷键及对皂甙糖基的水解能力 ,得到 3种具有较高活性的菌株 ,用于水解大豆皂甙。它们分别是A .niger 848s,A .niger48s和A .oryzae 39s。并通过TLC和HPLC分析得到大豆皂甙酶解最佳反应条件为pH =5 ,温度 40℃ ,时间 12h。     

酶法水解豆渣制备水解蛋白工艺

豆渣中淀粉含量少，淀粉酶水解步骤对蛋白提取率影响不大，确定不经淀粉酶水解的水解蛋白制备工艺路线．在复合蛋白酶和风味蛋白酶的添加量均为0．1％(酶与底物的比值)时，研究酶反应的pH、水解时间、水解温度及底物浓度对蛋白提取率的影响，应用正交试验找出最佳水解条件，结果表明：pH为6．0，水解时间3h，水解温度为55℃，底物浓度为1：12(豆渣：水)，在此条件下水解，蛋白提取率为55．46％，水解度为9．50％．     

A novel technique for the preparation of secondary fatty amides

A technique for the synthesis of monosubstituted fatty amides at low temperature and ambient pressure was developed. This method involved the condensation of an amine with a triacylglycerol. The primary amine (ethyl,n-butyl,n-hexyl andn-octyl were tested) acted as reagent and solvent for the fatty substrates. No additional organic solvent or catalyst was added. Tallow, vegetable oils and fish oil all served well as substrates, as did pure tripalmitin. The rate of amidation was dependent upon temperature and the ratio of fat to amine. In a series of experiments conducted with tallow andn-butylamine at a fat:amine molar ratio of 1:16, amidation could be carried out at 20°C, producingn-butyltallowamide in 83% yield in 24 hr. When the fat:amine molar ratio was reduced to 1:8, and the temperature raised to 45°C, the amide yield was 87.6% in 24 hr. When the reaction was carried out at the boiling point ofn-butylamine (78°C) and at a fat:amine ratio of 1:8, the amide yield was 93.2% in 4 hr. The reaction progressed more rapidly with higher molecular weight amines. The identity and purity of the amides was assessed by thin-layer chromatography and confirmed by elemental analyses and infrared and C¹³ nuclear magnetic resonance spectroscopy.     

Volatile compounds in oils after deep frying or stir frying and subsequent storage

Soybean oil (900 g) was heated by deep frying at 200°C for 1 h with the addition of 0, 50, 100, 150 and 200 mL water, and then stored at 55°C for 26 weeks. Soybean oil, corn oil and lard were heated by stir frying and then stored at 55°C for 30 weeks. The volatiles and peroxide values of these samples were monitored. All samples contained aldehydes as major volatiles. During heating and storage, total volatiles increased 260-1100-fold. However, aldehyde content decreased from 62–87% to 47–67%, while volatile acid content increased from 1–6% to 12–33%; especially hexanoic acid which increased to 26–350 ppm in the oils after the storage period was completed. Water addition to the oils heated by deep frying tended to retard the formation of volatile compounds. The total amount of volatile constituents of lard heated by stir frying increased more during storage than that of corn oil or soybean oil. Peroxide values did not reflect the changes of volatile content in the samples.     

Oxidative stability of soybean oils with altered fatty acid compositions

The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms of peroxide values, conjugated dienoic acid values and sensory evaluations. Two of the soybean oils (Hardin and BSR 101) were from common commercial varieties. The other four soybean oils were from experimental lines developed in a mutation breeding program at Iowa State University that included A17 with 1.5% linolenate and 15.2% palmitate; A16 with 2% linolenate and 10.8% palmitate; A87-191039 with 2% linolenate and 29.6% oleate; and A6 with 27.5% stearate. Seed from the soybean genotypes was cold pressed. Crude canola oil was obtained without additives. All oils were refined, bleached and deodorized under laboratory conditions with no additives and stored at 60°C for 15 days. The A17, A16, A87-191039 and A6 oils were generally more stable to oxidation than the commercial soybean varieties and canola oil as evaluated by chemical and sensory tests. Canola oil was much less stable than Hardin and BSR 101 oils by both chemical and sensory tests. The peroxide values and flavor scores of oils were highly correlated with the initial amounts of linolenate (r=0.95, P=0.001). Flavor quality and flavor intensity had negative correlations with linolenate, (r=−0.89, P=0.007) and (r=−0.86, P=0.013), respectively.     

Effect of processing on sphingolipid content in soybean products

Soybeans are believed to be a rich source of sphingolipids, a class of polar lipids that has received attention for their possible cancer-inhibiting activities. The effect of processing on the sphingolipid content of various soybean products has not been determined. Glucosylceramide (GlcCer), the major sphingolipid type in soybeans, was measured in several processed soybean products to illustrate which product(s) GlcCer is partitioned into during processing and where it is lost. Whole soybeans were processed into full-fat flakes, from which crude oil was extracted. Crude oil was refined by conventional methods, and defatted soy flakes were further processed into alcohol-washed and acid-washed soy protein concentrates (SPC) and soy protein isolates (SPI) by laboratory-scale methods that simulated industrial practices. GlcCer was isolated from the samples by solvent extraction, solvent partition, and TLC and was quantified by HPLC. GlcCer remained mostly within the defatted soy flakes (91%) rather than in the oil (9%) after oil extraction. Only 52, 42, and 26% of GlcCer from defatted soy flakes was recovered in the acid-washed SPC, alcohol-washed SPC, and SPI products, respectively. All protein products had a similar GlcCer concentration of about 281 nmol/g (dry wt basis). The minor quantity of GlcCer in the crude oil was almost completely removed by water degumming.     

Noncatalytic alcoholysis kinetics of soybean oil

Reaction kinetics for the alcoholysis of soybean oil with methanol, ethanol, and isopropanol were evaluated in the absence of catalyst. Metal reactor surfaces catalyzed these reactions, so the reactions were conducted in glass capillary tubes at 120, 150, and 180°C. The reactivity of the alcohols increased with decreasing carbon number. Higher temperatures promoted faster reactions. Higher alcohol stoichiometries did not significantly increase reaction rates; this was attributed to the limited solubility of the alcohol in the soybean oil. At less than 20% conversion, the solubility of the alcohol in the oil phase continuously increased, resulting in increased reaction rates. At approximately 20% conversion, the reaction systems became homogeneous until a glycerine phase was formed at high conversions. In addition to their fundamental value, these data provided a basis on which catalytic reactions can be investigated between 100 and 200°C.     

Preparation and properties of lubricant basestocks from epoxidized soybean oil and 2-ethylhexanol

Synthetic lubricant basestocks were prepared from epoxidized soybean oil (ESO) and 2-ethylhexanol (2-EH) to be used alone or with polyalphaolefin (PAO). Sulfuric acid-catalyzed reaction of ESO with 2-EH involves a ring-opening reaction at the epoxy group followed by transesterification at the ester group. Reaction with other catalysts including p-toluenesulfonic acid, Dowex 50W-8X, boron trifluoride, and sodium methoxide was also examined. Pour points of the products were observed as lows as −21 and −30°C without and with 1% of pour point depressant, respectively. When the hydroxy groups in the products were esterified with an acid anhydride, lower pour points were observed. Pour point depression of the product by adding PAO has been tested. Oxidative stability of the product was examined using pressurized DSC and compared with those of synthetic lubricant basestocks, PAO, and a synthetic ester.     

Frying quality and stability of low-and ultra-low-linolenic acid soybean oils

To determine effects of very low levels of linolenic acid on frying stabilities of soybean oils, tests were conducted with 2% (low) linolenic acid soybean oil (LLSBO) and 0.8% (ultra-low) linolenic acid soybean oil (ULLSBO) in comparison with cottonseed oil (CSO). Potato chips were fried in the oils for a total of 25 h of oil use. No significant differences were found for either total polar compounds or FFA between samples of LLSBO and ULLSBO; however, CSO had significantly higher percentage of polar compounds and FFA than the soybean oils at all sampling times. Flavor evaluations of fresh and aged (1, 3, 5, and 7 wk at 25°C) potato chips showed some differences between potato chips fried in different oil types. Sensory panel judges reported that potato chips fried in ULLSBO and aged for 3 or 7 wk at 25°C had significantly lower intensities of fishy flavor than did potato chips fried in LLSBO with the same conditions. Potato chips fried in ULLSBO that had been used for 5 h and then aged 7 wk at 25°C had significantly better quality than did potato chips fried 5 h in LLSBO and aged under the same conditions. Hexanal was significantly higher in the 5-h LLSBO sample than in potato chips fried 5 h in ULLSBO. The decrease in linolenic acid from 2 to 0.8% in the oils improved flavor quality and oxidative stability of some of the potato chip samples.