香榧与油茶籽中脂肪酸成分的GC-MS分析

用石油醚提取香榧与油茶籽油,经过皂化、甲酯化处理,利用气相色谱-质谱(GC-MS)联用技术对其脂肪酸组成进行了检测。研究结果表明:香榧籽油共检测出6种脂肪酸,油茶籽油中共检测出5种.均以油酸和亚油酸为主。其中,香榧籽油中二者占总量的67.91%.油茶籽油中二者占总量的51.38%.本文对比分析了香榧籽油和油茶籽油中脂肪酸的主要成分及含量,为这两种木本食用油的开发利用提供理论基础。     

刺葡萄籽油功效成分及其动物学药理作用研究

目的:研究刺葡萄籽油中的功效成分及其动物学药理作用.方法:使用GC/MS对甲酯化和未经甲酯化处理的刺葡萄籽油进行分析,研究籽油中的功效成分,并以小白鼠为研究对象进行刺葡萄籽油的喂食.结果:超临界CO2萃取的刺葡萄籽油的GC/MS分析结果表明,刺葡萄籽油成分以脂肪酸为主,其中不饱和脂肪酸含量占87%,不饱和脂肪酸主要为亚油酸,其含量达82.32%,高于已有报道的葡萄籽油中亚油酸含量;未经甲酯化处理的籽油经GC/MS分析发现,刺葡萄籽油中含有一种具有较强生物活性的成分-角鲨烯,而赤霞珠葡萄的GC/MS分析中没有发现,也未见葡萄属植物中舍有角鲨烯成分的研究报道.通过动物学药理作用实验发现,刺葡萄籽油不仅能显著降低血清总胆固醇(TC)、甘油三脂(TG)含量,还能够在降低低密度脂蛋白胆固醇(LDL-C)的同时,提高高密度脂蛋白胆固醇(HDL-C)的含量.结论:刺葡萄籽油中含有多种对人体有益的功效成分,值得人们进一步地研究.     

云南使君子仁油化学成分的GC-MS分析

以常规溶剂萃取得使君子仁油,取两份油,一份经甲酯化处理,别一份不甲酯化,然后采用重量法和气相色谱-质谱联用技术分别测定使君子仁油含量和脂肪酸成分。结果表明：使君子仁油含量为15％;从甲酯化脂肪油中共检测出5种成分,其中E-9-十八烯酸占脂肪酸总量的46．99％,十六烷酸甲酯占脂肪酸总量的28．25％;另外,从未甲酯化脂肪油中共检测出7种成分,其中含防十八烯酸63．19％,十六烷酸甲酯15．26％,同时还检测出11．79％的γ-生育酚。使君子仁油是具有抗氧化性的植物源脂肪油,是开发和利用E-9-十八烯酸,十六烷酸甲酯和γ-生育酚的理想原料,在食用、医疗保健方面具有巨大潜力和广阔前景。     

气相色谱质谱联用技术对栝楼籽油亚麻酸和亚油酸含量的分析

通过皂化法和尿素包合法对热榨、冷榨栝楼（Trichosanthes kirilowii）籽油进行提取,采用气相色谱-质谱联用（GC-MS）技术检测分析栝楼籽油中亚麻酸、亚油酸成分、含量。结果表明,热榨栝楼籽油中亚麻酸相对含量为4.16%～11.58%,亚油酸相对含量为68.62%～95.84%。冷榨栝楼籽油中不含亚麻酸成分。此方法适用于栝楼籽油的成分分析。     

GC-MS测定藻油中DHA、DPA及其他微量成分

目的：采用GC-MS法测定市售藻油中主要成分DHA、DPA及其他微量成分的含量。结果：3种市售藻油的甲酯化产物中,主要成分二十二碳六烯酸（DHA）甲酯含量为24.77～41.20%、二十二碳五烯酸（DPA）甲酯含量为4.00%～5.60%;此外,藻油的甲酯化产物中还含有19种饱和脂肪酸酯、24种不饱和脂肪酸酯,除了脂肪酸外,藻油中还含有少量的烃类、醇类和酮类物质。结论：市售复合型藻油为藻油与亚麻籽油等植物油按一定比例调和而成,且其DHA含量不满足国家标准GB 26400—2011的要求;角鲨烯和亚麻醇这两种微量成分的存在,使藻油比其他市售植物油更具保鲜和保健功能。     

固定化脂肪酶催化花椒籽皮油转酯化反应研究

采用固定化脂肪酶催化花椒籽皮油制备生物柴油,研究了该转酯化反应的工艺条件.结果表明:在脂肪酶用量25%(质量分数).含水量10%(质量分数),正己烷用量15%(质量分数).醇油比3:1.分三次添加甲醇,于反应温度45℃下反应时间24 h,固定化脂肪酶使花椒籽皮油的棕榈酸甲酯的转化率达到82.5%.     

台琼海桐蒴果皮油及籽油的主要挥发性化学成分

采用GC-MS技术,对台琼海桐蒴果皮的水蒸气蒸馏油样,以及蒴果籽的索氏提取油样的甲酯化样品进行分析。样品中各化学成分的相对含量用面积归一化法确定。在实验条件下,果皮油样共分离出24个峰,鉴定了17个,占总峰面积的94.70%。其主要成分为柠檬烯(24.27%)、γ-榄香烯(8.30%)、β-榄香烯(17.13%)、α-榄香烯(16.02%)、长叶龙脑(15.52%)和α-松油醇(2.17%),α-石竹烯(1.88%)。果籽油的甲酯化样品共分离出16个峰,鉴定了12个,占总峰面积的96.69%,其主要成分为棕榈油酸(34.83%)、反油酸(26.63%)、14-甲基-十五烷酸(17.08%),十八烷酸(1.88%),十四烷酸(1.61%)。分析结果说明台琼海桐蒴果皮富含挥发性芳香油,而蒴果籽油含有多种脂肪酸。     

七种植物籽油中脂肪酸成分的比较分析(英文)

为寻求新的食用油资源,发展了一种快速可靠的气相色谱-质谱联用方法,用于植物籽油中脂肪酸成分的定性鉴定和含量测定。所建立的方法成功用于葡萄籽、南瓜籽和猕猴桃籽等七种植物籽油中的棕榈酸、十八烷酸、油酸、亚油酸和α-亚麻酸的定性定量分析。结果表明,刺葡萄籽油、普通葡萄籽油、国外葡萄籽油、南瓜籽油、枸杞籽油和西番莲籽油均具有相似的脂肪酸谱,尽管其中它们所含上述五种脂肪酸含量不同,由于均存在人体所必需的饱和与不饱和脂肪酸,故可以用作替代食用油。猕猴桃籽油因为其存在高含量的α-亚麻酸成分,可能是更好的食用油和营养油资源。本文首次对枸杞籽油、西番莲籽油和猕猴桃籽油脂肪酸成分进行绝对含量分析,为新的食用油资源的开发提供了重要的依据。     

凤丹籽油理化特性及脂肪酸GC-MS分析

凤丹,因产于安徽铜陵凤凰山而得名。采用索氏提取法提取得到凤丹籽油,并对其部分理化特性进行测定;经甲酯化处理后,应用气相色谱/质谱(GC-MS)联用仪分析鉴定其组分,采用峰面积归一化法确定各组分含量。结果表明:凤丹籽含油率为34.86%;凤丹籽油的相对密度(d204)0.91、酸值(KOH)3.85 mg/g、碘值(I)175.63 g/100 g、皂化值(KOH)113.66 mg/g、过氧化值2.91 meq/kg;凤丹籽油中共分离鉴定出21种组分,主要是亚油酸、亚麻酸、棕榈酸和硬脂酸等,不饱和脂肪酸占89.00%,饱和脂肪酸占10.77%;除脂肪酸外,还检测出少量的酚类和烷烃。凤丹籽油是一种高不饱和脂肪酸含量的油脂,可作为油脂新资源进行深度开发。     

白苏子和荠苧子形态特征及其化学成分的研究

对白苏子和荠苧子两种种子的脂肪油、氨基酸、矿质元素等化学成分进行分析 ,结果表明 :两种种子均含有丰富的脂肪油 ,含量分别为 4 0 .18%和 2 0 .6 2 % ,其脂肪油的主要成分为 :亚麻酸、亚油酸、油酸、棕榈酸、硬脂酸等 ,其中不饱和脂肪酸的含量分别为 92 .759%和 92 .990 % ,具有较高的营养价值。此外 ,还含有丰富的氨基酸和种类齐全的矿质元素。其种子形状大小、纹饰特征是两种种子鉴别的重要依据。     

Physicochemical properties of cold pressed sunflower,peanut, rapeseed,mustard and olive oils grown in the Eastern Mediterranean region

Fatty acid composition and stability of vegetable oils have taken more attention as an essential source of biologically active compounds in a good balanced diet. The purpose of the study was to determine peroxide value, free fatty acids, unsaponifiable matter, total carotenoid content, iodine value and fatty acid composition of sunflower, rapeseed, mustard, peanut and olive oils. Rapeseed and peanut oils had the highest peroxide values, while sunflower oil had the lowest peroxide values. The free fatty acid value of the tested oils varied between 0.43 and 1.36% oleic. The peanut oil had the highest free acid value and the mustard oil had the lowest one. Total carotenoid contents of mustard and rape seed oil were higher than those of the other oils tested. Palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the common main fatty acid components of the vegetable oils tested. Followed by linoleic acid, the amount of oleic acid was the highest among other fatty acid components. Mustard oil had the highest erucic acid (C22:1) with the amount of 11.38%, indicating that it cannot be used for human consumption. Among the oils investigated, sunflower and mustard oils were more stable than rapeseed, peanut and olive oils.     

A reconfigured Kennedy pathway which promotes efficient accumulation of medium‐chain fatty acids in leaf oils

Medium‐chain fatty acids (MCFA, C6‐14 fatty acids) are an ideal feedstock for biodiesel and broader oleochemicals. In recent decades, several studies have used transgenic engineering to produce MCFA in seeds oils, although these modifications result in unbalance membrane lipid profiles that impair oil yields and agronomic performance. Given the ability to engineer nonseed organs to produce oils, we have previously demonstrated that MCFA profiles can be produced in leaves, but this also results in unbalanced membrane lipid profiles and undesirable chlorosis and cell death. Here we demonstrate that the introduction of a diacylglycerol acyltransferase from oil palm, EgDGAT1, was necessary to channel nascent MCFA directly into leaf oils and therefore bypassing MCFA residing in membrane lipids. This pathway resulted in increased flux towards MCFA rich leaf oils, reduced MCFA in leaf membrane lipids and, crucially, the alleviation of chlorosis. Deep sequencing of African oil palm (Elaeis guineensis) and coconut palm (Cocos nucifera) generated candidate genes of interest, which were then tested for their ability to improve oil accumulation. Thioesterases were explored for the production of lauric acid (C12:0) and myristic (C14:0). The thioesterases from Umbellularia californica and Cinnamomum camphora produced a total of 52% C12:0 and 40% C14:0, respectively, in transient leaf assays. This study demonstrated that the introduction of a complete acyl‐CoA‐dependent pathway for the synthesis of MFCA‐rich oils avoided disturbing membrane homoeostasis and cell death phenotypes. This study outlines a transgenic strategy for the engineering of biomass crops with high levels of MCFA rich leaf oils.     

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils

Three seeds of Turkish origin, flax, poppy and safflower were analyzed for their proximate, fatty acids, tocols (tocopherols and tocotrienols) and total phenolic composition, and oxidative stability of their oil. The major fatty acid in the flax oil was alpha-linolenic acid, comprising 58.3% of total fatty acids, whereas poppy and safflower oils were rich in linoleic acid at 74.5% and 70.5% level, respectively. The amount of total tocols was 14.6 mg/100g flax, 11.0mg/100g poppy and 12.1mg/100g safflower seed. Flax and poppy oil were rich in gamma-tocopherol as 79.4 mg/100g oil and 30.9 mg/100g oil, respectively, while alpha-tocopherol (44.1g/100g oil) was dominant in safflower oil. Only alpha- and gamma-tocotrienol were found in the oils. Oxidative stability of oils was measured at 110 degrees C at the rate of 20 L/h air flow rate, and poppy oil (5.56 h) was most stabile oil followed by safflower oil (2.87 h) and flax oil (1.57). There were no correlation between oxidative stability and unsaturation degree of fatty acids and tocol levels of the oils. All of the seeds investigated provide a healthy oil profile and may have potential as a source of specialty oils on a commercial scale.     

五种微绿球藻产油和产多不饱和脂肪酸的研究

从5种微绿球藻中鉴别出4个高产油藻种和1个产油量很低的藻种。4种高产油微绿球藻在平台期油脂含量最高,占细胞干重的57%以上,其中三酰基甘油的含量占细胞干重的32.4%-45.2%。分析5种微绿球藻细胞的脂肪酸组成及4种高产油藻三酰基甘油中的脂肪酸组成,发现在高产油藻中,总的饱和脂肪酸和单不饱和脂肪酸的比例达到95%以上,多不饱和脂肪酸在5%以下,而在产油量很低的微绿球藻中多不饱和脂肪酸比例达45%以上。高产油微绿球藻三酰基甘油的多不饱和脂肪酸含量在4%以下,是生物柴油的优质原料,而产油量低的微绿球藻可用于提取C20:5脂肪酸(EPA)。       

Characterization of seed oils from fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste

The physicochemical characteristics, fatty acid (FA) profile, and triacylglyceride (TAG) composition of seed oils from fresh Bokbunja (Rubus coreanus Miq.) fruits and traditional Bokbunja wine processing waste were determined in this study. Oil contents of the fresh seeds and the seeds from wine processing waste were similar, accounting for about 18% of dry weight. The free fatty acid (FFA) content between the two seed oils was significantly different (0.50% for fresh seed oil and 73.14% for wine seed oil). Iodine, conjugated diene, saponification values, and unsaponifiable matter were very similar in the oil samples, but the specific extinction coefficients at 232 and 270 nm of wine seed oil were higher than those of fresh seed oil. Linoleic (C18:2, 50.45-53.18%, L) and linolenic (C18:3, 29.36-33.25%, Ln) acids were the dominant FAs in the two seed oils, whereas oleic (C18:1, 7.32-8.04%, O), palmitic (C16:0, 1.55-1.65%, P), and stearic (C18:0, 0.65-0.68%, S) acids were the minor FAs. LLL, OLL, LLLn, OOL, LLnLn, and OOO were the abundant TAGs, representing >90% of the oils.     

Characterization of the stimulatory effect of high-fat diets on peroxisomal beta-oxidation in rat liver.

1. The effect on rat liver peroxisomal beta-oxidation of feeding diets containing various amounts of dietary oils was investigated. With increasing amounts (5-25%, w/w) of soya-bean oil an apparent, but not statistically significant, increase of 1.5-fold was found both in specific activity, and in total liver activity. Increasing amounts of partially hydrogenated marine oil revealed a sigmoidal dose-response-curve, giving a 4-6-fold increase in the peroxisomal beta-oxidation activity at 20% or more of this oil in the diet. 2. Addition of small amounts of soya-bean oil to the marine-oil diet had no effect on the peroxisomal beta-oxidation activity, but decreased the C20:3(5,8,11) fatty acid/C20:4(5,8,11,14) fatty acid ratio in liver phospholipids from 0.74 to 0.01. 3. Starvation for 2 days led to a 1.5-1.8-fold increase in the peroxisomal beta-oxidation activity in rats previously fed on a standard pelleted diet, but had no effect in rats given high-fat diets. 4. Feeding partially hydrogenated marine oil or partially hydrogenated rape-seed oil resulted in higher activities than the corresponding unhydrogenated oils. 5. No significant differences in the effect on peroxisomal beta-oxidation could be detected between diets containing rape-seed oils with 15 or 45% erucic acid respectively. 6. These findings are discussed in relation to the possible effects of C22:1 and trans fatty acids in the process leading to increased peroxisomal beta-oxidation activity in the liver.     

Fatty Acid Composition of Baobab Seed and Its Relationship with the Genus Adansonia Taxonomy

Baobab seed oil contains specific fatty acids. Most of the studies on baobab fatty acids have been carried out singly and in isolation from each other, making it difficult to compare results through different species. The objective of the present study is to establish the seed fatty acid composition of each Adansonia species in order to evaluate and understand the relationships between the oil chemical compositions, the baobabs’ taxonomy and, the ecological and geographical origin of each seed lot. The seed oils have been analysed using gas chromatography (GC). The oils of all baobab species contain three major fatty acids: palmitic, oleic and linoleic acids. They also contain specific fatty acids such as cyclopropenic and cyclopropanic acids, which are characteristic of the Malvaceae family seed oils. It was possible to distinguish three sections through principal components analysis using the eleven fatty acids identified by GC. The Adansonia section contains high rates of oleic acid (± 35%), the Brevitubae section is rich in palmitic acid (± 42%) and the Longitubae section contains high levels of dihydrosterulic acid (± 5%). The oil fatty acid composition, however, does not enable a definitive characterization of profiles according to species. The fatty acid composition is not significantly influenced by the geographical, soil and climate conditions of the collection sites.     

Comparative effects of perilla and fish oils on the activity and gene expression of fatty acid oxidation enzymes in rat liver

The activity and mRNA level of hepatic enzymes in fatty acid oxidation and synthesis were compared in rats fed diets containing either 15% saturated fat (palm oil), safflower oil rich in linoleic acid, perilla oil rich in α-linolenic acid or fish oil rich in eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) for 15 days. The mitochondrial fatty acid oxidation rate was 50% higher in rats fed perilla and fish oils than in the other groups. Perilla and fish oils compared to palm and safflower oils approximately doubled and more than tripled, respectively, peroxisomal fatty acid oxidation rate. Compared to palm and safflower oil, both perilla and fish oils caused a 50% increase in carnitine palmitoyltransferase I activity. Dietary fats rich in n-3 fatty acids also increased the activity of other fatty acid oxidation enzymes except for 3-hydroxyacyl-CoA dehydrogenase. The extent of the increase was greater with fish oil than with perilla oil. Interestingly, both perilla and fish oils decreased the activity of 3-hydroxyacyl-CoA dehydrogenase measured using short- and medium-chain substrates. Compared to palm and safflower oils, perilla and fish oils increased the mRNA level of many mitochondrial and peroxisomal enzymes. Increases were generally greater with fish oil than with perilla oil. Fatty acid synthase, glucose-6-phosphate dehydrogenase, and pyruvate kinase activity and mRNA level were higher in rats fed palm oil than in the other groups. Among rats fed polyunsaturated fats, activities and mRNA levels of these enzymes were lower in rats fed fish oil than in the animals fed perilla and safflower oils. The values were comparable between the latter two groups. Safflower and fish oils but not perilla oil, compared to palm oil, also decreased malic enzyme activity and mRNA level. Examination of the fatty acid composition of hepatic phospholipid indicated that dietary α-linolenic acid is effectively desaturated and elongated to form EPA and DHA. Dietary perilla oil and fish oil therefore exert similar physiological activity in modulating hepatic fatty acid oxidation, but these dietary fats considerably differ in affecting fatty acid synthesis.     

Fatty acid compositions of seed oils of Haematostaphis barteri and Ximenia americana

The fatty acid compositions of the seed oils of Haematostaphis barteri (blood plum) and Ximenia americana (Wild olive) plants were determined by the Gas Chromatography Mass Spectroscopy (GC-MS) technique. H. barteri contained six fatty acids with oleic (69.35%) and stearic (15.40%) the most abundant unsaturated and saturated fatty acids, respectively. Unsaturated higher fatty acids, namely Eicosadienoic (6.92%) and Erucic acid (2.74%) were detected and the total unsaturation for the oil was 79.01%. For X. americana, 10 fatty acids were identified of which seven were unsaturated yielding a total unsaturation of 92.42%. The oil contained essential fatty acids that is, Linoleic (1.34%), Linolenic (10.31%), Arachidonic (0.60%) and varying levels of unsaturated higher fatty acids, namely, Eicosatrienoic (3.39%), Erucic (3.46%) and Nervonic (1.23%) acids. The level of Oleic acid (72.09%) in the oil was close to the value for H. barteri.     

The Fatty Acid Composition and Quality of Oils from Post‐Industrial Waste of Quince Chaenomeles japonica

In the food industry, quince seeds are discarded as waste in the production process. Their use therefore creates added value and opens up the possibility of using no‐waste processing technologies. Three types of waste were investigated: after juicing, after the manufacture of puree and syrup. The results showed that the yield of quince seeds (Chaenomeles japonica (Thunb .) Lindl . ex Spach from waste left after different production methods varies from 29.8 to 38.3 %. The cold pressed oil yield ranges from 4.9±0.03 to 7.1±0.06 %. The oil yield obtained by Soxhlet extraction varies from 14.6±0.64 to 17.3±0.9 %. Unsaturated fatty acid, especially polyunsaturated fatty acid is predominant in quince seed oil. The linoleic acid content of the quince seed oils was between 47.12 % and 58.49 % of the total fatty acids. The fatty acid composition of oils from post‐industrial waste is more appropriate in the skin care industry than in the food industry because of the high ratio of omega‐6/omega‐3 and high linoleic acid content.