首页> 外文期刊>International Journal of Food Properties >Physicochemical Properties and Volatile Profiles of Cold-Pressed Trichosanthes kirilowii Maxim Seed Oils
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Physicochemical Properties and Volatile Profiles of Cold-Pressed Trichosanthes kirilowii Maxim Seed Oils

机译:冷压Trichosanthes kirilowi​​i Maxim种子油的理化性质和挥发性成分

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摘要

The physicochemical properties and volatile profiles of cold-pressed Trichosanthes kirilowii Maxim (T. kirilowii) seed oils from four regions in China were determined in this study. The total oil content and cold-pressed oil yield of the four different sourced seeds were 38.06-44.33% and 15.17-30.97%, respectively. All the cold-pressed oil samples were found to be rich in polyunsaturated fatty acids, with content ranging from 45.41 to 75.32% of the total fatty acids. Punicic, alpha-eleostearic and catalpic acids were the main conjugated linolenic acid isomers in the cold-pressed T. kirilowii seed oils. The results of melting and crystallization profiles indicated that each oil sample exhibited different transitions steps due to its triacylglycerol composition, crystal structure and total unsaturation. Analysis of volatile profiles showed that 2,4-nonadienal was one of the most important aldehydes in the cold-pressed T. kirilowii seed oils, and less short chain acids (0.20%) but more esters (5.48%) were found in the sample with high content of punicic acid (Hebei sample). Results of oil quality indices indicated that cold-pressed T. kirilowii seed oils were liable to be oxidized, and their stabilities reduced with the increase of acid values. In general, more attention should be paid to improve the oxidative stability of cold-pressed T. kirilowii seed oils in their further application in food industry.
机译:本研究确定了来自中国四个地区的冷压天花粉Tri种子油的理化性质和挥发性成分。四种不同来源种子的总含油量和冷榨油产量分别为38.06-44.33%和15.17-30.97%。发现所有冷压油样均富含多不饱和脂肪酸,含量占总脂肪酸的45.41%至75.32%。在冷压的T. kirilowi​​i种子油中,石榴酸,α-硬脂酸和过氧化氢是主要的共轭亚麻酸异构体。熔融和结晶曲线的结果表明,由于其三酰基甘油组成,晶体结构和总不饱和度,每个油样均表现出不同的过渡步骤。挥发性物质的分析表明,2,4-壬二烯醛是冷榨奇异木种子油中最重要的醛类之一,样品中的短链酸较少(0.20%),但酯类较多(5.48%)含高含量的石榴酸(河北省样本)。油质指数的结果表明,冷压的桐木种子油易于被氧化,其稳定性随酸值的增加而降低。通常,应进一步注意改善冷榨奇异果种子油在食品工业中的氧化稳定性。

著录项

  • 来源
    《International Journal of Food Properties》 |2016年第8期|1765-1775|共11页
  • 作者单位

    Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Dongchuan Rd 800, Shanghai 200240, Peoples R China|Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Shanghai, Peoples R China;

    Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Dongchuan Rd 800, Shanghai 200240, Peoples R China|Shanghai Jiao Tong Univ, Bor S Luh Food Safety Res Ctr, Shanghai, Peoples R China|Minist Agr, Key Lab Urban Agr South, Shanghai, Peoples R China;

    Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Dongchuan Rd 800, Shanghai 200240, Peoples R China;

    Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cold-pressed Trichosanthes kirilowii Maxim seed oil; Volatile compounds; Punicic acid; Quality indices; Oxidative stability;

    机译:冷榨天花粉;籽油;挥发性化合物;杜鹃酸;质量指标;氧化稳定性;

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