Simplifying Hansen Solubility Parameters for Complex Edible Fats and Oils

Hansen solubility parameters (HSPs), often used to predict the miscibility between two compounds, are an alternative tool in evaluating the ability of the solvent to interact via dispersion, dipole-dipole, and hydrogen bonding interactions. The aim of this paper is to find a simple way to calculate HSPs for complex mixtures of triglycerides (TAGs). HSPs were calculated using two approaches: the first assumes that the contributions to the dispersion, dipole-dipole, and hydrogen bonding interactions may be subdivided into larger functional moieties (i.e., fatty acids and fatty acid methyl esters) that are additive, while the second approach assumes that vegetable oils are comprised of mixtures of simple TAGs in the same mass fractions as the fatty acids. The HSPs obtained using the two approaches are compared to reference values determined using the “Hansen Solubility Parameters in Practice” software (HSPiP) considering the complex TAG profile for each vegetable oil.HSPs for vegetable oils, obtained with the HSPiP software, did not correspond well to the HSPs obtained from the group contribution approach, when using fatty acids, fatty acids + glycerol or fatty acid methyl esters. In contrast, the HSPs calculated for vegetable oils, assuming that all TAGs are simple and in the same mass fractions as the fatty acids, provide similar values to the HSPs obtained from the HSPiP software. Therefore, it is possible to calculate the HSPs for complex oils by simply knowing the fatty acid composition. Knowledge of HSPs may be used to rationalize the ability of certain low molecular weight molecules to develop organogels in vegetable oils as well as the crystallization of triglycerides.     

食用植物油脂的代谢工程

植物种子油可提供人类营养所需的多种脂肪酸,也是工业用油的原料之一。文章结合我们对植物种子发育、脂肪酸生物合成途径和大豆油脂遗传改良的研究,重点论述参与脂肪酸合成及其调控的一些关键酶的基因、代谢工程改良植物油脂营养价值的技术策略及其研究进展,分析目前应用油料作物种子作为“生物反应器”规模化生产有重要营养价值和特殊用途的脂肪酸的问题及技术“瓶颈”,讨论未来植物脂肪酸代谢工程主攻方向以及在培育可再生资源和推动人类社会及经济可持续发展中的应用前景。     

Relationship between the Molecular Structures and Emulsification Properties of Edible Oils

Emulsification properties are very important to control the texture of foods. However, the relationship between the molecular structure and emulsification properties of edible oils is not understood. To analyze this relationship, the emulsification susceptibilities of various kinds of single triacylglycerol molecular species and edible oils were systematically measured. The emulsification susceptibility increased as the carbon number and double bond number of triacylglycerol molecular species consisting oils increased. In addition, the effect of the double bond number was predominant. These results demonstrate that the emulsification property is affected by the molecular structure of oils. Furthermore, the emulsification susceptibilities of edible oils modified by enzymatic interesterification were changed as compared with those of native oils. This shows that emulsification property can be changed by the modification of the molecular structure of edible oils.     

Prooxidant Activities of Chlorophylls and Pheophytins on the Photooxidation of Edible Oils

The effect of chlorophyll (Chl) and pheophytin (Phy) on the photooxidation of triglycerides was examined. Prooxidant behavior similar to that noted in previously reported experiments using methyl linoleate as a substrate was observed. The prooxidant activity of Phy was found to be higher than that of Chl. Moreover, Chl b accelerated photooxidation to a greater degree than did Chl a, and Phy b was more active than Phy a.

From the compositional variation of Chl and Phy during photooxidation, it was found that Phy was stable during oxidation of oils. These facts suggest that the Phy content must be noted when considering the oxidative stability of edible oils.     

Detection and Identification of Bacteria by Gas Chromatography

Ether extracts of cultures of 29 strains representing 6 species of Bacillus, and of individual strains of Escherichia coli, Aerobacter aerogenes, and Pseudomonas aeruginosa were examined in a gas chromatograph by use of flame ionization and electron capture detectors. Among the products detected were compounds with the chromatographic characteristics of acetic, propionic, and butyric acids, ethyl alcohol, diacetyl, acetoin, and 2,3-butanediol. The differences in peak areas of the various products formed by the bacteria were determined statistically for the chromatograms obtained with the two detectors, and the peaks were arranged in order of decreasing areas to yield a signature for each bacterial strain. Different signatures were obtained for the various genera and species and for strains of the same species. B. licheniformis, B. subtilis, and A. aerogenes formed significant quantities of a number of volatile compounds, and qualitative and quantitative differences between strains were noted. The electron capture detector was particularly sensitive to diacetyl and acetoin as well as to unknown compounds. By use of this detector, the presence of 5 pg of diacetyl and 20 pg of acetoin could be demonstrated. The quantity of acetoin detected in B. subtilis and B. licheniformis cultures was present in as little as 6.3 x 10(-3) muliters of medium.     

Differentiation of Some Enterococci by Gas Chromatography

Relative fatty acid compositions of 37 enterococci were examined by gas chromatography. Streptococcus faecalis, S. faecium, and S. faecium var. durans yielded similar fatty acid patterns. Strains of S. faecium var. casseliflavus, and a motile yellow-pigmented streptococcus, contained very low levels of C(19:0) cyclopropane fatty acid and four unidentified components, compared to the other strains of enterococci examined. There were no significant differences in the fatty acid patterns of enterococci grouped according to plant, animal, or human source.     

High Performance Liquid Chromatography of Hydroperoxides Formed by Autoxidation of Vegetable Oils

Trilinoleoylglycerol (TL) was autoxidized at 37°C in the dark. Monohydroperoxides (MHP) obtained from the oxidized products were analyzed by high performance liquid chromatography (HPLC). Several peaks which appeared in the chromatogram were identified by infrared (IR), gas chromatography mass spectrometry (GC-MS) and enzymatic hydrolysis. Some positional and geometrical isomers of their hydroperoxy fatty acid components were separated using both absorption and reversed phase systems. Furthermore, 1-hydroperoxylinoleoyl-2,3-dilinoleoyl-glycerol and 1,3-dilinoleoyl-2-hydroperoxylinoleoylglycerol were partly separated by HPLC using an absorption system. MHP obtained from autoxidized corn oil, safflower oil and soybean oil were separated into some peaks by HPLC, although resolution into the individual isomers was incomplete. When oxidized oils were subjected to HPLC analysis directly, a linear relationship was observed between the peak areas of MHP and peroxide value in the range of 10 ~ 50 meq/kg.     

On the Determination of Mevalonic Acid by Thin-layer and Gas Chromatography

In this paper a new method of chemical determination of mevalonic acid in fermented materials is described. Mevalonic acid is identified as hydroxamate of its lactone using thin-layer chromatography, and is determined quantitatively as lactone-form by gas liquid chromatography. Mevalonic acid separated from kôji extract was identified by analysis of infrared spectrum. Saké and Kôji contained 4.6 μ/ml and 43.3 μ/g of this acid, respectively.     

Rapid and Sensitive Detection of Bacteria by Gas Chromatography

A gas chromatograph fitted with electron capture and flame ionization detectors was employed for the rapid detection of bacteria by analysis for their metabolic products. The presence of Proteus vulgaris, Streptococcus faecalis, S. liquefaciens, Escherichia coli B, Bacillus cereus, and B. popilliae was detected in 2 to 4 hr in media inoculated with less than 10(4) cells per ml, whereas a 7- to 12-hr growth period was required for the detection of products formed in cultures of Serratia marcescens, Aerobacter aerogenes, E. coli K-12, Staphylococcus aureus, and Salmonella typhimurium. Metabolites elaborated by the equivalent of less than a single cell of B. cereus, S. faecalis, P. vulgaris, or E. coli B were sensed by the electron capture detector. The flame ionization detector was generally not as sensitive. Volatile metabolites were identified, and their concentrations were determined.     

流感病毒的裂解气相色谱分析

裂解气相色谱法(Pyrolysis Gas Chromatography,PGC)在微生物学的应用中曾多侧重于细菌的鉴定,Mayer最早用PGC做植物病毒的快速鉴定,80年代国内开始开展了病毒的PGC研究。本文报道用PGC分析流感病毒和新城疫病毒的初步结果。     

重庆市售塑桶装食用油中塑化剂含量调查

目的：了解重庆市售塑桶装食用油中塑化剂的污染情况,为相关行政职能部门加强监管提供依据。方法：2014 年9-11 月,在重庆市内7 个区县的大型超市和农贸市场等流通领域随机采购16 个品牌的塑桶装食用油共143 件,采用在线凝胶渗透色谱- 气象色谱- 质谱法检测其中的16 种邻苯二甲酸酯类物质含量,并用《GB/T 21911-2008 食品中邻苯二甲酸酯的测定》对所得到的阳性结果进行复查。结果：所采集的143件食用油样品中DBP检出率为40 %;DEHP 检出率为100 %;DINP 检出率为16 %,其余种类的邻苯二甲酸酯类物质未检出,所有检出样品中除3 件DBP 样品超标外,其余均小于法规限量。结论：重庆市售塑桶装食用油中不同程度的检出邻苯二甲酸酯类物质,其污染来源极有可能是从塑料包装迁移到食用油中,塑桶装食用油中的塑化剂迁移问题需要引起监管部门的重视。     

O_(139)霍乱弧菌流行病学

霍乱流行史上,七次世界性大流行都是由Ｏ１群霍乱弧菌所引起,但从１９９２年１０月至１９９３年４月,印度次大陆却爆发了由非－Ｏ１霍乱弧菌Ｏ（１３９）血清型引起的霍乱样病大流行,印度及孟加拉相继报道了引起全国流行的霍乱样急性腹泻。从流行区病人分离的菌株不被Ｏ１群霍乱弧菌抗血清所凝集,也不被已知的１３７个血清型非－Ｏ１霍乱弧菌抗血清所凝集,因此将这一引起霍乱样病的非－Ｏ１霍乱弧菌定名为Ｏ（１３９）。本文就引起霍乱样病流行的Ｏ（１３９）霍乱弧菌的来源,本次流行概况,流行特点,Ｏ（１３９）流行株的特性及流行预测做一简要概述以提醒国内霍乱流行病学工作者的重视,对这一霍乱新菌型有所认识,密切监视Ｏ（１３９）菌型的流行动态及传播趋势,做好应有的防疫工作。     

气相色谱法测定梭菌酸性代谢产物

本文报告用气相色谱法对８株梭菌代谢产物中的挥发性及非挥发性有机酸进行测定。采用程序升温方法,样品中各种成份分离较好,所需样品量少,操作方便,样品分析结果与标准菌株及文献对照比较,为梭菌的分类鉴定提供了实验依据。     

牛分枝杆菌32KDa蛋白诱导人细胞毒T细胞的应答

牛分枝杆菌３２ＫＤａ蛋白诱导人细胞毒Ｔ细胞的应答牛分枝杆菌、结核分枝杆菌以及其它分枝杆菌中均存在一高度同源的３２ＫＤ蛋白（Ｐ３２）．人感染结核、麻风病期间及接种ＢＣＧ后均有Ｐ３２表达,提示Ｐ３２是刺激细胞免疫和体液免疫的主要靶抗原,为了验证Ｐ３２在体...     

Gas Chromatography Mass Spectrometric Analysis of Monohydro-peroxide Isomers and Their Secondary Oxidation Productsof Methyl Linoleate and Methyl Linolenate

Emulsions of methyl linoleate monohydroperoxides (18:2-monoHP) and methyl linolenate monohydroperoxides (18: 3-monoHP) were incubated with ferrous sulfate and ascorbic acid. Gas chromatography mass spectrometric analysis of the trimethylsilyl and te^butyldimethylsilyl derivatives of the reaction products showed that isomerization and secondary oxidation happen competitively during decomposition of 18:2-monoHP, while the secondary oxidation reaction proceeds preferentially and little isomerization is observed in 18: 3-monoHP. It is suggested that 18:3-monoHP is more susceptible to secondary oxidation than 18:2-monoHP because of 18:3 specific secondary oxidation resulting in hydroperoxy-cyclic peroxides and dihydroperoxides. Moreover, an experiment using ¹⁸0₂ has demonstrated that molecular oxygen is scrambled by isomerization and secondary oxidation. It was confirmed that molecular oxygen is attached preferentially to the C-13 position in the 9-monoHP isomer and C-9 position in the 13-monoHP isomer during degradation of 18:2-monoHP.     

极端嗜热菌的酶应用进展

极端嗜热菌一般在６０℃以上的环境中生长,其研究历史已持续一百多年。极端嗜热菌所产生的酶,因其耐高温（５０℃─９４℃）,酶活力性能稳定,已被广泛应用在聚合酶链反应,糖发酵,以及蛋白质、淀粉、纤维素和脂肪的分解等工艺技术方面,显示出了可喜的苗头。有关极端嗜热菌的基因结构及其嗜热机理正在探索之中,可以预见人们将采用酶工程技术,开发出更多的嗜热菌酶制剂市场。     

废弃食用油脂生物合成鼠李糖脂研究进展

碳源的成本过高限制了鼠李糖脂的工业化生产及应用,废弃食用油脂作为一种廉价易得的碳源,越来越多的研究者开始关注用它发酵生产鼠李糖脂.废弃食用油脂的种类、投加量对鼠李糖脂的产量、结构、性质均会产生影响,目前研究中用废弃食用油脂作碳源,鼠李糖脂产量最高可达24.61g/L、表面张力最低达到24mN/m、产物CMC最低可达40.19mg/L.此外,本文还总结了菌株、氮源、微量元素、pH、溶氧及培养方式等因素对废弃食用油脂生产鼠李糖脂的影响,并展望了利用废弃食用油脂生产鼠李糖脂实现产业化的重点研究方向.