排序方式: 共有42条查询结果,搜索用时 15 毫秒
1.
2.
分别采用冷榨法和水酶法提取山核桃油,测定其中的总多酚、总黄酮、维生素E、角鲨烯、β-谷甾醇含量和脂肪酸组成及含量,对比分析冷榨法和水酶法提取对山核桃油中活性成分含量的影响。结果表明:冷榨法山核桃油中总多酚、总黄酮和维生素E含量显著高于水酶法山核桃油,而角鲨烯和β-谷甾醇含量显著低于水酶法山核桃油。冷榨法山核桃油共检出11种脂肪酸,水酶法山核桃油共检出8种脂肪酸,两种方法提取的山核桃油中不饱和脂肪酸总量均达到90%以上。 相似文献
3.
John M. Halloin Thomas G. Cooper E. James Potchen Tommy E. Thompson 《Journal of the American Oil Chemists' Society》1993,70(12):1259-1262
Magnetic resonance images of plant tissues typically are manifestations of water protons in tissues. Within oilseeds, however,
lipids contain a major portion of the mobile protons, which should enable specific imaging of lipids. In this study, experiments
were done to demonstrate spin-echo imaging (SEI) and chemical-shift imaging (CSI) of lipid within nonimbibed and imbibed embryos
of pecan (Carya illinoensis), a high-lipid seed. Magnetic resonance spectra of airdry embryos contained a single major peak for lipid, whereas those
of imbibed embryos contained separate peaks for water and lipid. This separation of spectral peaks enabled CSI of distributions
of either lipids or water in imbibed embryos. A longer spin-spin relaxation time of lipid protons than of water protons in
imbibed embryos allowed selective SEI of lipids in those embryos. SEI of normal, dry embryos revealed fairly uniform distribution
of lipids across tissues. Similar images of embryos damaged by the fungusPhoma exocarpina or the insectZerara viridula were less intense than those of a normal embryo, reflecting the lower oil contents of the damaged embryos. Magnetic resonance
imaging should provide a useful technology for studying lipid distribution and metabolism within oil seeds. 相似文献
4.
5.
山核桃加工过程脂肪酸氧化及抗氧化能力变化研究 总被引:2,自引:0,他引:2
试验选取浙江临安山核桃加工过程样品。研究了山核桃原料脂肪酸组成和相对质量分数以及加工过程中4种主要脂肪酸氧化规律及抗氧化能力变化情况。结果表明:山核桃脂肪酸组分共确认13种,其中油酸(C18∶1)、亚油酸(C18∶2)、棕榈酸(C16∶0)、亚麻酸(C18∶3)为山核桃中最主要的4种脂肪酸;加工过程4种主要脂肪酸含量均呈缓慢下降趋势,其中亚油酸、亚麻酸在蒸煮阶段下降速度最快,棕榈酸则在第一次炒制阶段含量下降最快;蒸煮工序对抗氧化能力影响最大;山核桃细胞脂滴在蒸煮后即发生破裂,之后随着加工过程扩散融合。试验结果显示山核桃脂肪酸氧化在加工过程持续发生,长时间高温促进氧化加剧,自身抗氧化能力则逐渐下降,细胞结构破坏。 相似文献
6.
7.
Lorenna Lino Santos Pedro Costa Lima De Almeida Carla Aparecida Rodrigues Luís Felipe Franco De Battisti Lellis Henrique Costa Renan Gomes Bastos Carla Miguel De Oliveira Vany Perpétua Ferraz Ana Lúcia Leite Moraes Hudsara Aparecida de Almeida Paula Fernanda Borges de Araújo Paula Marcelo José Dias Silva Wagner Vilegas Sandra Maria Oliveira Morais Veiga Ana Flávia Da Silva Amorim Geraldo Alves Da Silva Marcelo Aparecido Da Silva 《International Journal of Food Science & Technology》2019,54(8):2595-2603
The increase in chronic diseases has arisen interest to search for alternative treatments so that people can improve their quality of life. Thus, Carya illinoinensis is the subject of the present work which aims at determining whether it has antidiabetic activity. The plant was collected and its nuts were separated from their peels, dried and grinded and incorporated into the feed, in concentration of 6% and 10%, for the treatment of animals. The centesimal composition of this diet was also determined. From the nut was also obtained the fixed oil, for the profile of fatty acids, and the 70% hydroethanolic extract for the phytochemical analysis. The results have shown that species presents hypoglycaemic effect, high fat composition of unsaturated fatty acids and the presence of some phenolic compounds, directly related to the antidiabetic activity. Therefore, the specie presente benefits that can contribute to the binomial diet/health. 相似文献
8.
9.
以江苏泗洪市所产的薄壳山核桃为原料,分别涂抹不同浓度的以脱色紫胶、大豆分离蛋白、乳化漆蜡为主要成膜剂的9组复合保鲜剂,以4℃、无氧及纳米聚乙烯包装组作为空白对照,考察不同保鲜处理对薄壳山核桃贮藏期间纯仁率、脂肪含量、酸值、过氧化值和蛋白质含量的影响。结果表明,效果最好的是复合保鲜剂4:脱色紫胶10 g、大豆分离蛋白10 g、沸水200 mL、乳化漆蜡2 g、青龙衣提取液3 mL、EDTA-Na2 2 g和维生素E 2 g;相比对照组,其纯仁率下降程度减少了5%,脂肪含量下降程度减少了6.60%,酸值增加程度减少了0.43倍,过氧化值增加程度减少了0.73倍,可溶性蛋白质含量增加程度提高了0.47%。因此,保鲜剂4结合低温、除氧剂及纳米聚乙烯包装对薄壳山核桃具有较好的保鲜效果,能够显著延缓薄壳山核桃的氧化过程,保持较高的贮藏品质。 相似文献
10.
Xiaofen Du Adriana Muniz Shanil Juma 《Journal of the American Oil Chemists' Society》2023,100(1):57-68
With increasing global health and wellness product needs, pecan oil is getting popular in recent years. Although considered a gourmet oil because of its unique sensory and nutritional values, there is no publication focusing on consumer attitude toward pecan oil. This study, for the first time, investigated consumer acceptance, sensory quality, and emotional response to five pecan oils from native and improved varieties, with a comparison to an olive oil. All five pecan oils had positive hedonic ratings (>5, with a 9-point hedonic scale) for overall acceptance and the acceptance of oil flavor, raw-nut flavor, and thickness, while the olive oil was rated slightly lower than 5 for these attributes. Pecan oils had higher intensities in raw-nut flavor, but lower in overall oil flavor, fatty flavor, astringency, and thickness compared to olive oil. Off-flavor was not perceived in pecan oils, whereas it was perceived in olive oil. The six oils did not show significant differences in satiating effects; however, olive oil was rated lower in energizing effects than pecan oils, which showed a significant variety difference (p ≤ 0.05). Consumer overall acceptance was significantly, positively driven by energizing effects, followed by the acceptability of raw-nut flavor, thickness, and oil flavor; off-flavors were negative drivers. Results obtained from this study add direct pecan oil consumer insight: an asset for pecan growers, pecan processing industry, and pecan oil marketers. 相似文献