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1980年加拿大命名该国生产的双低菜籽油称为Canola油。Canola油色浅质佳,但其组成还未十分稳定。至今有关该油甘三酯结构的研究报导还不多见。 本研究采用了硝酸银浸渍薄层色谱板(“Ag~—TLC”)离析与胰脂酶水解相结合的方法,对Canola油作了脂肪酸分布及甘三酯组份的测定。与此同时还用“格氏试剂降解法”与“胰脂酶水解法”做了对比。 经过数据分析,结合前人有关甘三酯结构的假说,提出了适用于Canola油以及与其相类似结构油脂的脂肪酸分布模式(简称R—分布)。 相似文献
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旨在为全氢化硬脂在塑性脂肪、油凝胶等的应用提供一定的开发依据和理论基础,全面分析硬脂组成对其晶体性质的影响。测定了全氢化棕榈仁油(HPKO)、全氢化棕榈油(HPO)、全氢化棉籽油(HCSO)、全氢化大豆油(HSO)、全氢化低芥酸菜籽油(HCO)、全氢化高芥酸菜籽油(HRO)、精炼漆蜡(LW)、可可脂(CCB)的脂肪酸与甘三酯组成、热性质、微观结构及形态,研究硬脂的组成对其热性质、微观结构及形态的影响。结果表明:HPO、HCSO、HSO、HCO均以棕榈酸和硬脂酸为主,HPKO以月桂酸和豆蔻酸为主,HRO以硬脂酸和山嵛酸为主,LW以棕榈酸和油酸为主,CCB以硬脂酸、油酸、棕榈酸为主;硬脂的甘三酯组成对其熔点有很大影响,CCB、HPKO的熔化温度较低,HSO、HCO、HRO的熔化温度较高;HRO虽然含有大量的山嵛酸,但其熔化温度低于HSO和HCO,这可能与甘三酯间的相互作用有关;油脂中高熔点甘三酯含量影响油脂的固体脂肪含量曲线,相同温度下高熔点甘三酯含量高的油脂具有更高的固体脂肪含量,甘三酯间的相互作用也会影响油脂的固体脂肪含量曲线;CCB晶型为β型,HPKO、HPO、HCSO为β′型,HC... 相似文献
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为了在油脂3-氯-1,2-丙二醇酯含量测定中通过预分离过程去除干扰组分,研究对比了固相萃取柱与硅胶柱层析对油样的分离效果。结果表明:油样的乙腈提取液用SunFireTMC18色谱柱(4.6mm×150 mm,5μm)分离,以乙腈-异丙醇(体积比1∶1)为流动相,等度洗脱,柱温30℃,流速1 mL/min的HPLC条件下,可以将不同极性的组分进行分离,从而有效去除3-氯-1,2-丙二醇酯测定中的干扰组分。在自制油样中分别添加800、1 000 mg/kg和1 200 mg/kg的3-氯-1,2-丙二醇酯标准品进行加标回收试验,1,2-二油酸酰-3-氯丙二醇的加标回收率在86.4%~113.7%,1-硬脂酰-3-氯丙二醇的加标回收率在88.4%~105.6%,相对标准偏差均在15%以内。该法耗用溶剂量少且周期较短,可用于大量样本3-氯-1,2-丙二醇酯测定中干扰组分的去除。 相似文献
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研究了牛油和低芥酸菜籽油经酯交换反应制作起酥油油基,同时对牛油和低芥酸菜籽油混合物的主要甘三酯组成进行了定性,在定性的基础上对酯交换反应前后甘三酯含量变化进行了定量分析。以POP、POS、SOS(1,3-二硬脂酰-2-油酰三甘油酯)3种高熔点甘三酯面积相对含量的总和在反应后的降低率来说明酯交换对牛油基起酥油基料油起砂的改善。结果表明,在60℃,甲醇钠用量0.6%(按油重计),30、60、90min下反应,以及60℃,甲醇钠用量1.0%,90min下反应,高熔点甘三酯的降低比较明显。 相似文献
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本文采用精确的计算和统计方法用电子计算机重新计算了koman.V.和J.Kotue的菜籽油脂肪酸组成数据.按1,3随机—2随机脂肪酸分配理论全面地计算出这种菜籽油甘三酯分子的分离结构,获得了更精确的数据和图表,并统计出便于用薄层和气相色谱验证计算结果的数据.最后根据研究结果提出用油脂中甘三酯分子的分离结构进一步证实脂肪酸分配理论的方案. 相似文献
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以不同制油工艺制得的菜籽油为原料,比较研究了菜籽油的酸值、过氧化值、脂肪酸和甘三酯的组成及微量营养成分。结果表明:制油工艺对菜籽油的脂肪酸和甘三酯组成无显著性影响;水酶法制得菜籽油的酸值(KOH)相对较高,为0.995 mg/g,但富含β-胡萝卜素、植物多酚,含量分别为5.40 mg/kg和152.08 mg/kg;浸出菜籽毛油富含生育酚和植物甾醇,含量分别为833.74 mg/kg和6 607.35 mg/kg;精炼菜籽油的酸值(KOH)最低,仅为0.233 mg/g,但精炼菜籽油的微量营养成分相对较少。分别以氧化诱导时间和DPPH自由基清除能力为指标,评价了不同制油工艺制得菜籽油的氧化稳定性,结果发现5种菜籽油的氧化稳定性大小是:水酶法菜籽油最强,精炼菜籽油最弱,而浸出菜籽毛油、热榨菜籽油和冷榨菜籽油介于其间,这一性质和油中的植物多酚和β-胡萝卜素含量呈显著正相关。 相似文献
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为解决单一食用油中营养组分缺陷问题,以大豆油、橄榄油、鱼油和亚麻籽油为基料油,测定其酸值、过氧化值、水分及挥发物含量和脂肪酸组成,然后按照中国营养学会关于脂肪酸推荐摄入量的要求,依据不同基料油的脂肪酸组成计算其配比并配制调和油,最后测定调和油的营养成分。结果表明:大豆油、橄榄油、亚麻籽油、鱼油的酸值、过氧化值、水分及挥发物含量均符合相关国家标准,4种油脂配制调和油的最适配比为45%、45%、8%、2%;调和油中主要微量营养成分及其含量为角鲨烯2.18 mg/kg、β-胡萝卜素0.474 mg/kg、α-生育酚73.6 mg/kg、β-生育酚0.6 mg/kg、γ-生育酚132.0 mg/kg、δ-生育酚20.4 mg/kg、总甾醇5 700 mg/kg。所得调和油符合中国营养学会关于脂肪酸推荐摄入量的要求,是一种营养平衡调和油。 相似文献
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Vegetable Oils Replace Pork Backfat for Low-Fat Frankfurters 总被引:6,自引:0,他引:6
Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life. 相似文献
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Microencapsulation of Oils: A Comprehensive Review of Benefits,Techniques, and Applications 总被引:1,自引:0,他引:1 下载免费PDF全文
Amr M. Bakry Shabbar Abbas Barkat Ali Hamid Majeed Mohamed Y. Abouelwafa Ahmed Mousa Li Liang 《Comprehensive Reviews in Food Science and Food Safety》2016,15(1):143-182
Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray‐drying, coaxial electrospray system, freeze‐drying, coacervation, in situ polymerization, melt‐extrusion, supercritical fluid technology, and fluidized‐bed‐coating. Spray‐drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf‐life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils. 相似文献
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Malongil B. Reena Belur R. Lokesh 《International Journal of Food Science & Technology》2012,47(1):203-209
The effect of feeding blended and interesterified oils containing palm oil (PO) and rice bran oil (RBO) on serum and liver lipids was evaluated in rats. The PO and RBO were blended to contain saturated, monounsaturated and polyunsaturated fatty acids in the proportion of 1:1.5:1. The blended oil was subjected to transesterification reaction using immobilized lipase, lipozyme IM‐RM. Rats were fed a diet containing blended or interesterified oils for 8 weeks. Rats fed PO showed significantly higher levels of cholesterol in serum and liver as compared to those given RBO, blended oil of PO with RBO or interesterified oil. Rats fed blended oils showed a significant decrease in serum cholesterol by 51% compared to rats fed PO. Feeding interesterified oil to rats resulted in decrease in serum cholesterol by 56% compared to rats fed PO, which was 10% lower compared to that observed in rats given blended oil. The present study indicated that a combination of PO with RBO can significantly lower serum lipids in rats as compared to those given diet containing PO alone. 相似文献