植物油对大鼠应激性胃粘膜损伤的保护作用

将大鼠捆缚后置于4℃冰箱3h,造成应激性胃粘膜损伤,损伤程度用损伤指数表示:(1)在应激前3h 用0.5、1.0、2.Oml 的花生油灌胃,使损伤指数从对照的18.8—22.6降为6.8—7.0,P<0.01,但当花生油用量降至0.25ml 时,其保护作用不明显;(2)在应激前0.5、1.5、2.5和3.5h用1.0ml 花生油灌胃,也均有保护作用,(3)菜籽油或油酸有类似花生油的抗胃粘膜损伤作用,而且油酸的作用比花生油更显著,但30%甘油却无效;(4)将1.0ml 花生油注入空肠,具有与灌胃相似的保护作用;(5)在大鼠应激前1.5h 肌注消炎痛(10mg/kg),并不能阻断花生油的保护作用。以上结果表明,花生油等植物油能够通过其脂肪酸成分作用于小肠而产生对抗应激性胃粘膜损伤的作用。这种保护作用的机理不明,但似与前列腺素无关。     

花生油及油酸对消炎痛引起的大鼠胃粘膜损伤的保护作用

本工作研究了花生油及油酸对由消炎痛所致的大鼠胃粘膜损伤的保护作用。用花生油1.0ml,油酸0.25、0.5和1.0ml 灌胃均能明显地减轻由消炎痛引起的胃粘膜损伤,其中油酸的作用还呈现明显的量-效关系。而30%甘油、油酸乙酯、5%葡萄糖或0.1%乙酸各1.0ml灌胃则无效。将油酸注入空肠,其作用与灌胃相似。阿托品、酚妥拉明和心得安不能阻断油酸的上述保护作用。这些结果表明,花生油及油酸具有明显的保护胃粘膜的作用。油酸这种作用主要不是通过提供能量,也不是通过副交感神经和交感神经传递,而可能是通过它作用于小肠刺激多种胃肠激素释放而产生的。     

“胆汁对脂肪的乳化作用”演示实验的探究

教学中发现教材中的“胆汁对脂肪的乳化作用”演示实验现象不明显.从演示实验的用具、实验材料的用量等方面进行了改进探究,用小烧杯替代试管,找出花生油和猪胆汁的适当配比,实验现象可直接用肉眼观察,直观明了;实验材料花生油、猪胆(羊胆、鸡胆、鱼胆)价廉易得,方便实用;同时也阐述了胆汁对脂肪乳化作用有关原理,加深对概念的理解与构建;提高了实验教学的质量.     

几种饵料对红火蚁觅食的引诱作用

在荒地类型生境中测定花生酱、猫饲料、狗饲料、花生油、面包及蜂蜜等几种常见饵料对红火蚁的引诱作用。结果表明:面包、狗饲料、猫饲料和花生酱对红火蚁引诱力较强,花生油次之,蜂蜜最低;选择性试验结果表明红火蚁对供试的几种饵料无明显选择性。     

红火蚁与黑头酸臭蚁对不同食物资源的竞争

红火蚁Solenopsis invicta Buren与黑头酸臭蚁Tapinoma melanocephalum(F.)在不同食物资源上的竞争的实验结果表明:红火蚁与黑头酸臭蚁对鸡蛋诱饵的竞争最为激烈,当二者同时出现在鸡蛋诱饵时,红火蚁取胜并占有食物诱饵的比例为53%,略高于黑头酸臭蚁(47%),但二者的占有率没有显著的差异(P＞0.05).两种蚂蚁对蜂蜜和花生油诱饵表现出不同的喜好性.红火蚁喜好花生油食物诱饵,而黑头酸臭蚁喜好糖类食物诱饵.红火蚁在鸡蛋和花生油诱饵上的工蚁召集量平均分别为269头和219头,显著高于在蜂蜜诱饵上的平均工蚁数量,仅为16头;且对鸡蛋和花生油诱饵诱饵的占有率显著高于蜂蜜诱饵.黑头酸臭蚁在鸡蛋和蜂蜜诱饵上的工蚁召集量平均分别为240头和219头,显著高于在花生油诱饵的工蚁数量,为10头以下;且对鸡蛋和蜂蜜诱饵诱饵的占有率显著高于花生油诱饵.     

花生油对2型糖尿病大鼠海马CA1区神经生长因子及胆碱乙酰转移酶表达的影响

目的通过观察2型糖尿病大鼠海马CA1区神经生长因子（NGF）和胆碱乙酰转移酶（ChAT）表达的改变,研究花生油对2型糖尿病大鼠海马神经元NGF及ChAT表达的影响,探讨花生油在防治糖尿病脑病中的作用。方法 60只健康雄性SD大鼠随机分为4组：正常对照组（C组）、2型糖尿病组（T2DM组）、2型糖尿病给予2 mL花生油组（T2DM＋2 mL组）及2型糖尿病给予5 mL花生油组（T2DM＋5 mL组）。其中C组给予正常饮食,糖尿病组大鼠给予高脂饮食喂养,2个月后,按25 mg/kg体质量腹腔注射链脲佐菌素（STZ）制成2型糖尿病模型,T2DM组、T2DM＋2 mL组及T2DM＋5 mL组大鼠继续给予高脂饮食。糖尿病造模1个月后处死全部大鼠,行脑冰冻切片,用免疫组织化学方法检测各组大鼠海马CA1区NGF和ChAT的表达。结果 （1）T2DM组大鼠海马CA1区NGF表达比C组明显降低（P〈0.05）,T2DM＋2 mL组及T2DM＋5 mL组大鼠海马CA1区NGF表达均明显高于未给予花生油的T2DM组（P〈0.05）。（2）T2DM组大鼠海马CA1区ChAT表达显著低于C组（P〈0.05）,T2DM＋2 mL组和T2DM＋5 mL组大鼠海马CA1区ChAT表达均明显高于未给予花生油的T2DM组（P〈0.05）。结论 2型糖尿病大鼠海马CA1区神经生长因子表达降低,胆碱能神经元数量减少,这可能是2型糖尿病脑病发生的原因之一。花生油能增加2型糖尿病大鼠海马区内神经生长因子表达,促进胆碱能神经元存活,表明花生油具有一定的保护大鼠糖尿病脑病的作用。     

红火蚁入侵和未入侵生境中蚂蚁的觅食强度

采用诱饵诱集法,对华南地区3种典型的红火蚁入侵和未入侵生境中蚂蚁对4种诱饵（蜂蜜、花生油、火腿肠和黄粉虫幼虫）的搜寻时间、召集时间及召集数量进行研究,并分析了红火蚁入侵对蚂蚁觅食强度的影响.结果表明：草坪红火蚁入侵区,蚂蚁对黄粉虫幼虫和花生油的搜寻时间极显著或显著短于对照区（红火蚁非入侵区）;荒草地红火蚁入侵区,蚂蚁对4种诱饵的搜寻时间与对照区的差异均不显著,在花生油上的召集时间显著长于对照区;荔枝园红火蚁入侵区,蚂蚁对4种诱饵的搜寻时间及召集时间与对照区均无显著差异.诱饵设置30 min时,草坪红火蚁入侵区,花生油、黄粉虫幼虫、火腿肠上的红火蚁工蚁数量均显著多于本地蚂蚁工蚁数量;荒草地红火蚁入侵区,花生油上的红火蚁工蚁数量明显多于本地蚂蚁工蚁数量,其余诱饵上红火蚁工蚁数量与本地蚂蚁工蚁数量的差异不显著;荔枝园红火蚁入侵区,4种诱饵上红火蚁工蚁数量与本地蚂蚁工蚁数量的差异均不显著.     

电子鼻在餐厨废弃油脂掺假判别中的应用

为牟取暴利,不法商贩将餐厨废弃油脂掺入正常商品油中销售,这提高了餐厨废弃油脂分析检测的难度。鉴于此,笔者采用电子鼻系统对掺入不同比例餐厨废弃油脂的花生油进行检测,并结合主成分分析(PCA)和线性判别式分析(LDA)等方法,建立电子鼻的响应值与餐厨废弃油脂掺入比例之间的数学模型。结果表明,电子鼻系统中W1W、W2W、W5S、W2S和W1S传感器对餐厨废弃油脂掺入比例较为敏感。在较低掺入比例时(5%),W2S、W1S传感器信号峰值的下降值与样品中餐厨废弃油脂含量存在良好的线性关系(R2值分别为0. 988和0. 997)。而利用PCA和LDA分析也可对纯花生油与掺入餐厨废弃油脂的花生油实现定性鉴别。本研究表明,利用电子鼻系统判别花生油中餐厨废弃油脂掺假情况具有较强的可行性。     

我国大豆油、花生油、芝麻油的甘油三酯组成研究

应用高效液相色谱技术,分离分析大豆油、花生油、芝麻油的甘油三酯组成,测试表明,大豆油的主要甘油三酯为LLL、LLO、LLP、OLO和PLO;花生油的主要甘油三酯为OLO、LLO、PLO;芝麻油的主要甘油三酯为LLO、OLO、POO和LLL。     

红酵母RY—981类胡萝卜素发酵助剂的研究

通过探索几种促进剂和前体对红酵母RY－981类胡萝卜素发酵的影响,从中选出了番茄汁和花生油2种对红酵母生长及其类胡萝卜素合成具有显著促进作用的发酵助剂,并确定了适宜的用量。应用试验和发酵过程动态分析表明,这2种发酵助剂增产效果明显（当同时添加番茄汁2.6mL/L和花生油1ml/L时,菌体量、类胡萝卜素含量和产量可分别比对照组提高53．13％、20．29％和84．07％）,且对发酵过程菌体生长及生理代谢规律无不良影响。     

国际半干旱热带地区作物研究所花生微核心种质含油量及脂肪酸分析与鉴定

以国际半干旱热带地区作物研究所(ICRISAT)花生微核心种质为材料,系统分析测试含油量和脂肪酸组成。分析结果表明,ICRISAT花生微核心种质的含油量平均为51.67%,变异范围49.16%~55.44%,珍珠豆型资源的含油量高于其他类型,发掘出高油种质1份。在主要脂肪酸中,棕榈酸平均含量10.74%,变异范围7.9%~13.5%;硬脂酸2.85%,变异范围1.8%~3.9%;油酸46.36%,变异范围37.0%~64.7%;亚油酸32.86%,变异范围18.0%~40.4%;饱和脂肪酸含量19.21%,变异范围15.2%~22.1%。普通型花生的油酸含量高于其他类型,而亚油酸和棕榈酸含量低于其他类型。发掘出高油酸种质4份,低棕榈酸种质19份,低饱和脂肪酸种质7份。通过脂肪酸组成的分析,高油酸种质和低饱和脂肪酸种质均同时具备低棕榈酸的优良特性。SSR分析结果表明,这些种质的遗传差异相对较大。根据5对SSR引物的扩增结果,绘制了20份资源的分子指纹图谱,为这些优质资源的保护和有效利用奠定了基础。     

Randomised,double blind,crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts.

OBJECTIVE: To determine the in vivo allergenicity of two grades of peanut oil for a large group of subjects with proved allergy to peanuts. DESIGN: Double blind, crossover food challenge with crude peanut oil and refined peanut oil. SETTING: Dedicated clinical investigation unit in a university hospital. SUBJECTS: 60 subjects allergic to peanuts; allergy was confirmed by challenge tests. OUTCOME MEASURES: Allergic reaction to the tested peanut oils. RESULTS: None of the 60 subjects reacted to the refined oil; six (10%) reacted to the crude oil. Supervised peanut challenge caused considerably less severe reactions than subjects had reported previously. CONCLUSIONS: Crude peanut oil caused allergic reactions in 10% of allergic subjects studied and should continue to be avoided. Refined peanut oil did not pose a risk to any of the subjects. It would be reasonable to recommend a change in labelling to distinguish refined from crude peanut oil.     

花生粕脂肪含量对豆腐品质的影响

为了确定适用于制备花生豆腐的原料的脂肪含量,以低温花生粕为原料,采用谷氨酰胺转氨酶（transglutaminase,TG）和高温微压煮浆（high-temperature pressure cooking,HTPC）工艺制备花生豆腐,研究不同花生粕脂肪含量（6.89%、10.12%、15.43%、20.28%和25.54%）对豆腐质构的影响,对比花生豆腐与市售大豆豆腐的耐煮性和色泽,并分析加工过程中花生蛋白的结构变化。结果表明,花生粕脂肪含量对豆腐质构有显著影响（P<0.05）,除脂肪含量为25.54%的花生粕外,其他脂肪含量的花生粕均可用于制备花生豆腐。当花生粕脂肪含量为6.89％时,可制得与市售大豆石膏豆腐的质构、耐煮性相当的花生豆腐产品,且其黄度值b（8.38）显著小于大豆石膏（15.86）和卤水（16.56）豆腐（P<0.05）,具有色泽优势。而对于花生蛋白结构变化的分析表明,当花生粕脂肪含量相对较低（6.89%~20.28%）时,TG对花生蛋白的作用效果较好,进一步施加HTPC处理可使花生蛋白完全变性,并且通过形成疏水相互作用和二硫键以维持豆腐凝胶结构。研究结果为花生豆腐的加工提供了技术指导和理论支撑。     

花生综合利用及深度加工

本文介绍了花生及其营养成分和经济价值,提出了花生综合利用及深度加工的方案,研究了用水溶法提取花生油和花生蛋白,进而用花生蛋白加工蛋白酥、蛋白糊、蛋白乳精等高蛋白食品,用花生红衣加工宁血可乐、软糖等保健食品的工艺路线和方法,并对所得产品进行了质量检测。     

花生EST数据库的分析、评价和应用前景

花生是我国重要的油料和经济作物。花生产业的发展对我国国民经济具有重要战略意义。随着分子生物学的发展,植物基因工程和功能基因组学的先进技术将有效推动花生种质创新和科技进步。分析了现有的花生EST数据,结合其他作物功能基因组学的最新研究进展,深入探讨了花生EST数据资源在基因克隆、分子标记开发及表达谱研究等方面的利用价值,并在分析花生EST数据库特点的基础上,展望了新一代测序技术在花生中的应用前景。为更好的利用花生EST数据库提供参考。     

Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution

This research was addressed to develop transparent microemulsions as delivery system of lemon oil. To this aim, phase inversion temperature (PIT) method was employed. The effect of the surfactant Tween 80 content as well as lipid phase type and concentration (lemon oil, peanut oil and their mixtures) on microemulsion characteristics was studied. Transparent emulsions were obtained up to 1.3 and 7.5% (w/w) of lemon oil and peanut oil, respectively. Only by considering as lipid phase a mixture of lemon oil and peanut oil, it was possible to increase the delivering capacity of emulsions up to 15% of lemon oil (total oil phase 20%). Therefore, blending peanut oil rich in long chain fatty acids with lemon oil expanded the lipid phase loading capacity of microemulsions while maintaining particle size lower than 30 nm and thus system transparency. Microemulsions showed good dilutability in aqueous solutions simulating beverage formulations with different pH values.     

Flaxseed Oil for Control of Peanut Rust and Its Disease Control Mechanism

Severity of peanut rust caused by Puccinia arachidis was reduced by 15 edible oils tested. Flaxseed oil was the best suppressing the disease completely. Peanut oil, wheat germ oil, brown rice oil, aloe oil, olive oil and corn germ oil also caused more than 75% reduction in disease incidence. Flaxseed oil reduced the rust to a negligible level in the greenhouse and was nearly as effective as the fungicide chlorothalonil in peanut field trials. The control of peanut rust by flaxseed oil did not result from activation of the host defence mechanisms. Flaxseed oil did not affect urediniospore germination, but reduced the germ tube length and completely suppressed appressorium formation which is essential for the pathogen to form an infection peg to pass through the stomatal aperture and infect the host tissue. Although the pathogen had penetrated, flaxseed oil still exerted some inhibitory effect against the growth of the pathogen. The advantages of using flaxseed oil to control peanut rust are that it is relatively inexpensive, easy to prepare, and friendly to the environment and human health.     

Effects of colored polyethylene film mulch on pest populations,plant growth and yield of peanut in Northern China

Polyethylene film mulching is commonly used in peanut (Arachis hypogaea L.) production, an important oil crop. Clear polyethylene film (CLEF) has previously been the only choice for all growing conditions. However, colored polyethylene film has been applied to the cultivation of crops in recent years, so testing the effects of colored film mulches on peanuts is necessary. In this study, we observed the effects of eight colored polyethylene films on devastating pest abundance, plant growth and yield, and soil conditions in peanut fields. The results showed that light-silver-gray film (LSGF), silver-black on both sides film (SGBF), and black film (BLAF) mulches were more effective in reducing the pest population (aphids, thrips, and mites) compared to plants mulched with other films. In addition, SGBF and LSGF mulching accelerated seeding emergence and benefited peanut growth, and the yield increased by about 20% compared to peanuts mulched with CLEF. The soil temperature and humidity under the LSGF and SGBF treatment were more suitable for peanut growth compared to the other film treatments. In conclusion, LSGF and SGBF mulches were appropriate choices for managing pests, maintaining optimum soil conditions, and increasing yield in peanut production.     

Peroxide-induced conformational transitions of peanut storage protein (arachin)

Several effects of peroxides on protein have been described in the literature. Some of the effects have been ascribed to alterations in protein conformation but this has never been examined directly. This paper described responses of peanut storage globulin (arachin) to rancid oil and hydrogen peroxide as measured by electrophoretic mobility, antigenicity and circular dichroism of the globulin. Rancid oil and 3% hydrogen peroxide had little effect on these properties but 30% hydrogen peroxide increased the mobility, abolished the antigenicity and reduced the ordered structural modes of the protein. The results indicated that changes in protein conformation do not occur after contact with organoleptically rancid oil or dilute peroxides but do occur with concentrated peroxides.