地Lian果实成熟过程中品质及种子油脂肪酸组分的变化

对地Ｌｉａｎ果实不同成熟期品质的研究表明。成熟时的地Ｌｉａｎ果实,维生素Ｃ、总糖含量达最高值,酸度则降至最低,此期风味最好。软硬适宜,色泽甚佳,为地芩鲜食的最佳采收期,对不同成熟期的种子油脂肪酸分析表明,种子油以不饱和脂肪酸为主,尤其是亚油酸含量很高,达８４％;果实成熟过程中脂肪权各组分的含量变化趋势不明显。     

用离心分离法生产鳄梨油

鳄梨(Persea gratissma)是一种含油量较高的果实,其中果皮主要是由等直径的薄壁细胞组成,整个组织中充满含油细胞。鳄梨在树上不会成熟变软,只有从树上摘下放置几天后才能真正成熟。鳄梨的叶子和果实中存在着某种抑制成分,使它不能在树上成熟。确定鳄梨是否成熟及采摘时间要根据其果实的外部颜色及个头大小,或测定其果肉中的含油量。鳄梨果实的油含量在15～30％之间,鳄梨油是不饱和的,主要脂肪酸是油酸。粗制的鳄梨油主要用于化妆品工业,经过精加工的鳄梨油则可以用于食品工业。生产鳄梨油的方法主要有两种:一种方法是将鳄梨切成片烘干,在高温下压榨,然后用有机溶剂提取。另一种方法是利用离心力将油从果实中分离出来。在第一种方法,即有机溶剂提取法中,使用的原料是坚硬的、成熟的、去掉种子的鳄梨。如果不事先去掉种子,油中的不皂化物质就会增多。因为鳄梨种子中仅含油1～1.5％,而种子油中不皂化物质却高达     

构树聚花果及其果实原汁营养成分的研究

对构树聚花果的营养成分进行分析,结果表明,其果实含有丰富的营养物质,氨基酸,糖类,矿质元素等成分,其果实原汁含有丰富的可溶性糖类,蛋白质,氨基酸,维生素等营养成分,此外,种子含有丰富的脂肪油（40．28％）,其脂肪油中人体必需的脂肪酸亚油酸的含量达（85．42）,其聚花果,果实原汁,种子油具有开发利用的价值。     

高粱泡果实营养评价及其种子油脂肪酸组分的分析

分析测定了福建产的高粱泡果实营养成分及其种子油脂肪酸组分。结果表明：其果实含总酸量高,达3.37%,蛋白质含量为6.81%,氨基酸为6.33g/100g.DW,必需氨基酸占氨基酸总量的25.81%;SOD含量高达275.03u/g.FW;矿质元素含量丰富,尤其是Fe、Zn等;种子油以不饱和脂肪酸为主,其中亚油酸（51.7%-52.2%）、α－亚麻酸(33.1%-34.8%)和油酸(6.4%-8.5%)较丰富。此外,含丰富粗脂肪、糖类、维生素等营养物质,高粱泡资源丰富、营养价值和医疗保健作用高,具有较大的开发利用潜力。     

不同种源黄连木种子形态特征及脂肪油品质的差异性分析

对10个种源黄连木(Pistacia chinensis Bunge)种子的形态特征、果实含油率、籽油的理化性质和脂肪酸成分及其相对含量进行了测定分析.结果表明,不同种源黄连木种子的形态特征有显著差异(P<0.05),黄连木种子的千粒莺29.22～39.90 g,种子长度4.47～5.17 mm,种子宽度4.15～4.92 mm,长宽比为1.02～1.13.不同种源黄连木果实各部分的含油率均有极显著差异(P<0.01),果实、果肉和种仁的平均含油率分别为29.61%～38.61%、40.38%～64.54%和44.81%～55.97%,以江西彭泽、陕西商洛和云南石林种源的黄连木果实含油率较高.不同种源黄连木籽油的理化性质差异极显著(P<0.01),各种源黄连木籽油的折射率为1.469 6～1.475 1、碘值为748～924 g·kg-1、酸值为9.7～79.7 mg·g-1、水分含量为0.12%～1.40%.从黄连木籽油中共检测出棕榈油酸、油酸、亚油酸、亚麻酸、棕榈酸、硬脂酸和花生酸等7种脂肪酸成分,其中不饱和脂肪酸的总相对含量高达73.97%～87.41%.综合分析结果显示,江西彭泽的黄连木种子大而饱满且含油率高,可作为生物柴油油料资源的优良种源;云南石林、安徽滁州和陕西商洛的黄连木籽油的不饱和脂肪酸含量较高,可作为食用油原料资源的适合种源.     

木兰科四种植物种子油的提取及脂肪酸成分分析

采用超声波辅助提取法和微波辅助提取法同时提取白玉兰、凹叶厚朴、深山含笑和醉香含笑四种木兰科植物的种子油,种子油甲酯化后,运用气相色谱—质谱联用技术测定其脂肪酸成分。结果表明:四种植物种子油的提取率不同,白玉兰平均为27.35%、凹叶厚朴23.34%、深山含笑31.66%,醉香含笑9.27%。不同提取方法所得到的种子油脂肪酸成分和相对含量不同,但四种种子油的主要脂肪酸成分相同,包括油酸、亚油酸、硬脂酸和棕榈酸。     

补骨脂中呋喃香豆素类物质的积累规律及组织定位

应用高效液相色谱技术,分析了补骨脂(Psoralea corylifolia)不同器官、不同发育时期补骨脂素和异补骨脂素的含量变化规律。2种呋喃香豆素类物质在补骨脂的根、茎、叶、花、果实和种子中均有积累,其含量在果实中最高,根中最低,幼嫩茎叶高于成熟茎叶,成熟期果实高于幼嫩期果实。通过组织化学和荧光显微技术对呋喃香豆素类物质的定位研究,同时结合分泌腔的系数与2种呋喃香豆素的含量相关性分析,证明补骨脂中分泌腔是2种呋喃香豆素积累的主要场所。     

植物种子油合成的调控与遗传修饰

植物种子油含有多种脂肪酸,是一种重要的种子贮藏化舍物。种子油既是人类的食品,又是重要的工业原料。代谢物组学的发展加深了对种子油生物合成途径的全景式认识,应用基因工程改良种子油品质和价值的研究已取得长足的进展。本文分析了种子油及脂肪酸合成调控机制的复杂性,论述了转基因提高种子油及高营养品质脂肪酸含量和培育能大量合成积累工业用脂肪酸的油料作物的技术策略、存在问题和发展前景。     

海甘蓝种子成熟过程中脂肪酸含量以及脱落酸和山梨醇的效应

海甘蓝种子在成熟过程中,棕榈酸、硬脂酸和亚麻酸的含量不断下降,而二十碳烯酸和芥酸的含量呈上升趋势。选用开花后２５～２７ｄ的海甘蓝幼胚分别在含不同浓度的ＡＢＡ或高渗透剂的培养基中培养１～３ｄ,发现其各种脂肪酸的变化趋势和种子自然成熟过程中脂肪酸的变化相似,说明ＡＢＡ或高渗透剂可能是种子成熟过程中各种脂肪酸合成和相互转化所需的条件。     

普通油茶油脂形成规律的研究

本文对普遍油茶在果实生长发育过程中,种子油脂的形成与积累,油的脂肪酸成分的变化规律,以及油的化学性质的变化进行了研究。     

番茄可溶性固形物的动态QTL及相关性状

利用TD22×HT-1-1-1-1组合产生的206个F2:3家系进行番茄可溶性固形物及相关性状的动态QTL定位,并对3个时期的可溶性固形物与果重、果型指数、可溶性糖、VC及有机酸进行相关性分析.结果表明在番茄果实发育的3个时期可溶性固形物的QTL位点存在差异,绿熟期和红熟期分别检测到4个、8个QTL位点,呈现动态变化,两个时期同时检测到LEαat006和Tomato|TC162363两个标记,对辅助选择育种有重要意义.研究发现3个时期可溶性固形物存在极显著差异,不同时期可溶性固形物的主要相关性状不同.绿熟期与可洛性糖呈显著正相关,与果重呈显著负相关;黄熟期与可溶性糖和有机酸呈显著正相关;红熟期与可溶性糖和有机酸呈显著正相关,与果重呈显著负相关.在各性状相关性分析的基础上建立线性回归模型,利用非参品种进行检验,拟合度达到95%以上.     

细叶小羽藓营养成分的测定分析

该研究以细叶小羽藓为材料,测定了基本营养成分总糖、粗脂肪、粗蛋白、灰分的含量,采用气相色谱、氨基酸自动分析仪分别检测了脂肪酸和氨基酸的组分含量,并通过化学分析法和扫描电镜明确了细叶小羽藓矿质元素含量及分布情况。结果表明:细叶小羽藓中主要成分是糖类,占16.11%,粗蛋白质、灰分含量分别为11.20%、23.34%。氨基酸组成均衡,必需氨基酸(EAA)占氨基酸总量(TAA)的27.70%,必需氨基酸与非必需氨基酸的比值(EAA/NEAA)为0.38;限制性氨基酸为组氨酸,比值系数分(SRC)为12.96;药用氨基酸占总氨基酸的62.12%;天冬氨酸、谷氨酸、精氨酸、亮氨酸等含量相对较高。不饱和脂肪酸与饱和脂肪酸的比值为0.74,不饱和脂肪酸花生四烯酸(AA)和二十二碳六烯酸(DHA)相对含量较高。富含矿物质,茎叶元素均匀分布,其中Al、Ca、Fe、K、Mg等元素含量很高。综上认为,细叶小羽藓是一种含糖量较多、矿质丰富、低脂、低蛋白的苔藓,作为生物资源具有开发潜力。     

水稻二化螟越冬幼虫耐寒性物质的动态变化

为从生理生化水平上探讨二化螟越冬幼虫耐寒机制,分别对不同时期采集的二化螟越冬幼虫过冷却点及水、灰分、元素、脂肪、脂肪酸、甘油、总糖和蛋白质含量进行了测定.结果表明：越冬期幼虫过冷却点及游离水、游离脂肪、总糖和蛋白质含量变化均呈先减后增,而结合水、灰分、高含量元素（K、Na、Mg、Fe、Ni和Cr）、结合脂肪和甘油含量则呈相反变化;越冬期幼虫脂肪酸组分出现变化,但主要成分均为9-十六碳烯酸、9-十六烷酸和9-十八碳烯酸,其中前二者含量呈先减后增变化而后者则相反.越冬幼虫体内理化成分含量的动态变化可以反映其耐寒性强弱.     

Temperature independence of the composition of triglyceride fatty acids synthesized de novo by the mosquito

The hypothesis that depot fat is more unsaturated when it is synthesized at lower temperatures was tested in the mosquito. Female mosquitoes (Aedes sollicitans) were starved until no triglycerides remained. A single dose of sugar was fed and the mosquitoes were maintained at different temperatures. Approximately the same amount of triglyceride was synthesized per mosquito at each temperature, although at different rates. Mosquitoes maintained at low temperatures did not synthesize more unsaturated triglycerides than those at higher temperatures: the fatty acid composition was essentially the same from 10 to 35 degrees. The triglycerides synthesized from sugar contained no poly-unsaturated fatty acids. Total amounts and composition of phospholipid fatty acids remained unaltered during sugar feeding. When deprived of food, the mosquitoes catabolized triglyceride fatty acids randomly; cold-exposure did not cause selective retention or utilization of any individual fatty acid.     

五指山参营养成分分析

目的:测定和分析五指山参(箭叶秋葵根茎)的主要营养成分。方法:105℃常压干燥恒重法,微量凯氏定氮法,氨基酸分析仪分析法,索氏抽提法,气相色谱法,DNS法,蒽酮法,重量法,原子吸收分光光度法。结果:五指山参水分含量(14.97±0.37)%;粗蛋白含量(9.22±0.09)%,水解样氨基酸(含色氨酸)含量6.18%;粗脂肪含量(17.57±0.11)%,其中饱和脂肪酸、不饱和脂肪酸、未知脂肪酸占总脂肪酸含量分别为33.16%、42.24%、24.59%;总糖含量(55.75±0.80)%,可溶性糖含量(4.41±0.23)%,还原糖含量(2.08±0.06)%,粗纤维含量(4.35±0.19)%;钙、铁、锌、锰、铜、钾、镁含量分别为4.0mg/g、0.12mg/g、53.5μg/g、14.0μg/g、11.5μg/g、3.4mg/g、1.3mg/g。结论:五指山参营养结构较优,矿物质元素含量相对较高,尤其是钙、铁和锌,值得进一步开发和利用。     

The stimulating effect of fatty acids and amino acid derivatives on the labellar sugar receptor of the fleshfly

Seven D-amino acids, including D-valine, D-phenylalanine, D-leucine, D-isoleucine, D-tryptophan, D-methionine, and D-alpha-aminobutyric acid, are markedly less stimulative than the corresponding L-isomers that can stimulate the labellar sugar receptor of the fleshfly. A distinct effect of len;th of the amino acid side chain is clearly observed. Esterification and amidation of the alpha-carboxyl group, as well as substitution by hydroxyl and methyl groups, result in extremely decreased responses. Amino acids whose amino groups are located at a position other than the alpha are almost ineffective. With all these rigid stereospecificities of the sugar receptor for amino acids, certain replacement of the alpha-amino group with the hydroxyl or carbonyl group shows a slight increase of the response at neutral pH. Furthermore, certain fatty acids can stimulate the sugar receptor once the solutions are buffered at neutral pH. This observation was further supported by the presence of a remarkable similarity of stimulating effectiveness between amino acids that can stimulate the sugar receptor and those fatty acids. The similarity was shown by testing the response concentration relationships, the stimulating effect of fatty acid derivatives, the effect of treatment with p-chloromercuribenzoate, the behavioral response, and so on.     

用GC-MS分析不同采收和贮存时期的麻疯树种子油的脂肪酸

将采收于青果期、黄果期、黑果期及储存1a、2a的麻疯树种子提油,测定其理化性质,并利用GC-MS分析这5个不同时期的种子所提取的麻疯树种子油成分。结果表明:5个油样的水分、酸值、出油率有较大差异,主要化学成分、碘值、皂化值差异不大。青果的出油率为13.13%,水分为0.66%,酸值为69.21,不饱和脂肪酸含量最低。新采成熟果实的出油率为54.64%,水分为0.36%,酸值为1.51,不饱和脂肪酸含量也相对较高。因此,新采的成熟果实较为适合作生物柴油的原料。     

Quantitative enzymatic production of 6-O-acylglucose esters

Selective production of emulsifiers from glucose and fatty acids has been achieved using an immobilized Candida antarctica lipase. Optimization of process selectivity considers the solubilities of the sugar and its monoesters in acetone at different temperatures, the percentage of this organic solvent in the reaction mixture, and the reaction temperature. The solvent (acetone) is both easily eliminated and accepted by the European Community for use in the manufacture of foods and/or food additives. Different fatty acids with a longer length chain than that of caprylic acid may be employed. For saturated fatty acids longer than lauric acid, continuous precipitation of the monoester as it is formed at 40 degrees C permits nearly complete conversion (98%) of glucose to the monoester within 2-3 days. The procedure does not require total dissolution of the sugar, and precipitation of the monoester permits selective conversion of charges of glucose higher than 100 mg/mL solvent. A scaleup of the process under the optimum conditions gives high yields of 6-O-lauroyl glucose, which may be readily prepared on a gram scale. Copyright 1998 John Wiley & Sons, Inc.     

Effect of acyl donor chain length and sugar/acyl donor molar ratio on enzymatic synthesis of fatty acid fructose esters

Lipase-catalyzed synthesis of fatty acid sugar esters through direct esterification was performed in 2-methyl 2-butanol as solvent. Fructose and saturated fatty acids were used as substrates and the reaction was catalyzed by immobilized Candida antarctica lipase. The effect of the initial fructose/acyl donor molar ratio and the carbon-chain length of the acyl donor as well as their reciprocal interactions on the reaction performance were investigated. For this purpose, an experimental design taking into account variations of the molar ratio (from 1:1 to 1:5) and the carbon-chain length of the fatty acid (from C8 to C18) was employed. Statistical analysis of the data indicated that the two factors as well as their interactions had significant effects on the sugar esters synthesis. The obtained results showed that whatever the molar ratio used, the highest concentration (73 g l⁻¹), fructose and fatty acid conversion yields (100% and 80%, respectively) and initial reaction rate (40 g l⁻¹ h⁻¹) were reached when using the C18 fatty acid as acyl donor. Low molar ratios gave the best fatty acid conversion yields and initial reaction rates, whereas the best total sugar ester concentrations and fructose conversion yields were obtained for high molar ratios.     

Nutritional Composition and Assessment of Gracilaria Iemaneiformis Bory

The chemical composition, mineral elements, vitamins, free fatty acids and amino acid content of the edible red alga Gracilaria lemaneiformis Bory, grown in the sea near Nan'ao island, Guangdong Province, were analyzed in the present study. Gracilaria lemaneiformis Bory showed a total sugar content of 14.65%. The protein content was 21%, of which approximately 41% was determined to be essential amino acids (EAA).The major amino acid components were glutamic acid, leucine, arginine, and alanine. Of the EAA assayed,methionine and cysteine appeared to be the most limiting amino acids compared with the EAA pattern provided by Food and Agricultural Organization of the United Nations. The total lipids content was 0.87% and comprised a high composition of unsaturated fatty acids (61%), mainly as linoleic acid and oleic acid, and a little amount of polyunsaturated fatty acid; palmitic acid was the main component (39%) of saturated acids.Relatively high levels of vitamin C, iodine, phosphorus, and zinc were also present in G. lemaneiformis. The nutritional composition between G. Iemaneiformis and Nostoc flagelliforme, a rare alga that is widely eaten in Chinese society, was compared. The results suggest that N. flagelliforme can be substituted for by G.Iemaneiformis, not only because of their similar shape, but also because of their approximate nutritional composition. Gracilaria Iemaneiformis may possibly serve as a potential healthy food in human diets in the future.