Correlating viscosity with temperature and other properties

Simple viscosity equations based on linearities [1/η^e (or φ^e) vs. T; T/η^e vs. T and φ^e vs. P; (η, viscosity; φ, fluidity; T, temperature; and P, any property or property function linear with T, such as, density, refractivity, and surface tension)] are given for glycerol, triglycerides, glyceride oils, n-fatty acids, esters, an alcohol, and an amine.     

Triglyceride analysis by gas chromatography in assessment of authenticity of goat milk fat

The triglyceride (TG) composition of 35 samples of milk collected at different times of year from five herds of goats was analyzed using short capillary column-gas chromatography. The distribution of TG in goat milk fat was unimodal, peaking at C₄₀ (12.6%); the sum of TG from C₃₈ to C₄₄ accounted for about 50%, whereas the three classes of TG from C₄₈ to C₅₂ did not exceed 6% each. These results were compared with the corresponding data for cow milk fat. Significant differences between herds were observed, mainly in long-chain TG. To detect foreign fats in goat milk fat, two multiple regression equations based on TG content of the goat milk fat were proposed. Analysis of known mixtures of tallow, palm oil, and cow milk fat with goat milk fat have experimentally confirmed the accuracy of the equations.     

中碳链脂肪酸甘油三酯制备方法的研究进展

中碳链脂肪酸甘油三酯是一种天然油脂的改性产品,因其具有消化吸收快,能量易释放等优点被广泛用于营养、医药、化妆品等领域。对中碳链脂肪酸甘油三酯的理化性质和制备方法进行了综述,以期为进一步研究中碳链脂肪酸甘油三酯的高效合成及工业化生产提供参考。     

Changes in lipolysis and volatile fraction of a goat cheese manufactured employing a hygienized rennet paste and a defined strain starter

The effect of a hygienized rennet paste (HRP) and a defined strain starter IFPL on the volatile fraction of goat cheese (Majorero) was examined. Three batches were made and those cheeses produced either industrially (IL) or in artisanal manner (AL) were compared with the experimental lot (EL), which included both HRP and IFPL starter in its manufacture. Analysis of the volatile fraction was by static headspace connected to GC–MS and this disclosed a total of 28 components belonging to the following chemical families: fatty acids, esters, ketones, aldehydes and alcohols. Most of the volatile components identified appeared in all lots but at different concentrations. IL cheeses were distinguished from the other lots, including HRP in their manufacture, essentially by a lower presence of esters and FFA (both branched-chain and aliphatic acids). The use of HRP and a defined strain starter culture (including Lb. casei IFPL 731 as adjunct) directly affected lipolysis degree. This was reflected in an increase in the mono-and diglyceride concentrations and in a greater content of short-chain FFA, particularly butanoic acid, an important flavour component, which imparts a desirable sharp, “piquant” taste to Majorero cheese. The IFPL starter culture also had a significant effect on concentrations of compounds such as 2-methyl-1-propanol, 3 methyl-1-butanol, isoamyl butyrate and acetoin.     

Effect of different sources of dietary omega‐3 fatty acids on general performance and fatty acid profiles of thigh,breast, liver and portal blood of broilers

One hundred and sixty‐eight 1‐day‐old Cobb broiler chickens were randomly assigned to 12 broiler cages to determine the dietary effect of different sources of oils rich in long‐chain omega‐3 polyunsaturated fatty acids (LCω3PUFA). The following oils were added to the feed at a concentration of 12.5 g kg^?1: a highly refined seal blubber oil (SBO) containing 225 g kg^?1 LCω3PUFA; a fish oil (FO) concentrate containing >800 g kg^?1 LCω3PUFA in the form of triglycerides; and an FO concentrate containing >600 g kg^?1 LCω3PUFA in the form of ethyl esters. Fatty acid profiles of the breast and thigh meat were measured in order to determine the deposition of LCω3PUFA into the body tissues, whilst fatty acid profiles of the liver and the portal blood were taken in order to deduce consequences of the different ester forms on the absorption process. A triangular sensory evaluation was performed on the breast meat. The levels of LCω3PUFA in all tissues and the portal blood reflected the concentrations of LCω3PUFA in the diets. The sensory properties of the breast meat were negatively influenced by ethyl ester supplementation only. Copyright © 2004 Society of Chemical Industry     

Chemical composition of tobacco seeds (Nicotiana tabacum L) from Argentina

The lipid constituents, free fatty acids, triglycerides, sterol esters and free sterols of 11 cultivars of tobacco from Argentina were investigated by gas-liquid chromatography. Palmitic, oleic and linoleic acids were the major components in all fractions studied. Sitosterol was the main component of the free sterol and sterol ester fractions. Oil and protein contents, as well as some physicochemical characteristics of the oils, are also reported.     

UPLC-PDA–MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions,treatments and ageing

Teas from Maté have been widely consumed for centuries in Brazil, Argentina, Paraguay, and Uruguay. We now determine how age, growth conditions and post-harvesting processes of leaves from Ilex paraguariensis affect the concentration of bioactive compounds and their antioxidant capacity. Phenolics, xanthines, and carbohydrates were identified and quantified by electrospray ionisation mass spectrometry (ESI-MS) and ultra performance liquid chromatography (UPLC), which dramatically reduces the time for each analysis (<3 min). On average, sun-exposed (monoculture) leaf extracts exhibited higher levels of bioactive compounds as compared to shaded (forest grown) ones. PCA (principal component analysis) analysis of all the samples indicated that those obtained after blanching and drying contained more phenolics and a smaller concentration of xanthine than those in natura. The oxidised leaves had lower concentrations of phenolics, and consequently a decline in antioxidant activity. No differences were found based on the leaf age.     

Common Variants of <Emphasis Type="Italic">ABCB4</Emphasis> and <Emphasis Type="Italic">ABCB11</Emphasis> and Plasma Lipid Levels: A Study in Sib Pairs with Gallstones,and Controls

Most epidemiological surveys have confirmed the association of low HDL-cholesterol and high triglyceride levels with cholesterol gallstones. Our objective was to analyze the relationship between plasma lipid levels and common polymorphisms of ABCB11 (encoding the bile salt export pump, BSEP) and ABCB4 (encoding the phospholipid transporter into bile, MDR3) genes. Plasma lipids were measured in 108 index patients of sib pairs with gallstones and in 260 controls. Using PCR-based assays with 5′-nuclease and fluorescence detection (TaqMan), the ABCB11 coding SNP p.A444V and four haplotype-tagging SNPs covering the ABCB4 gene (c.504C > T, c.711T > A, p.R652G, rs31653 in intron 26) were genotyped. Plasma lipids were compared in carriers of the common versus rare allele of these polymorphisms using Student’s t test and Pearson’s correlation. BMI and triglyceride levels were higher and HDL-cholesterol levels were lower in affected siblings than in controls. Among cases, triglyceride and cholesterol levels were higher in carriers of the common versus rare (hetero/homozygous carriers) allele of the SNPs p.A444V of ABCB11 and C.504C > T of ABCB4. HDL-cholesterol was lower in carriers of the common allele of rs31653. In controls, significant differences of cholesterol and HDL-cholesterol levels were found in carriers of ABCB4 polymorphisms. Our results do not support the hypothesis of a link between ABCB4 and ABCB11 polymorphisms, lithogenic dyslipidemia, and gallstone risk.     

指纹图谱技术在植物油鉴定和掺假中的应用

指纹图谱技术是指利用现代仪器分析手段获得的能够代表该物种特征的各种图谱数据资料的一种技术。它主要建立在对物质成分的系统研究之上,评价样品质量的真实性和稳定性。近年来,指纹图谱技术也逐渐应用到植物油的鉴定和掺假中。文中对植物油中各种化学成分的指纹图谱在植物油品种鉴定和掺假方面的应用做了详细介绍。     

绵羊脂与山羊脂品质特性差异分析

旨在为羊脂的精深加工提供参考,以绵羊脂和山羊脂为研究对象,分析了两种羊脂理化性质、营养品质与风味特性的差异。两种羊脂的理化性质按国标方法测定,脂肪酸组成及胆固醇的含量由气相色谱测定,甘油三酯组成由超高效液相色谱联用Q-Exactive HFX高分辨轨道阱质谱仪测定,挥发性风味物质采用顶空-固相微萃取结合全二维气相色谱-飞行时间质谱法测定。结果表明：绵羊脂与山羊脂均检测出22种脂肪酸,主要脂肪酸均为C16∶0、C18∶1n-9c和C18∶0,饱和脂肪酸含量分别为38.69、54.39 g/100 g;两种羊脂均检测出30种甘油三酯,绵羊脂中三饱和、单不饱和、单饱和与三不饱和脂肪酸甘油三酯含量分别占总甘油三酯含量的2.66%、26.76%、36.89%和33.69%,山羊脂的分别为15.87%、45.59%、26.47%和12.07%;绵羊脂与山羊脂鉴定出挥发性化合物共95种,含量分别为122.11、32.68μg/g,关键风味化合物34种,其中癸醛、6-甲基-2-庚酮、乙酸戊酯、2-正丁基呋喃仅在绵羊脂中被检测出,3-甲基-2-戊酮仅在山羊脂中被检测出,主成分分析表明两种羊脂可完全分离,...