作者机构：
中南林业科技大学食品科学与工程学院, 长沙, 410004;特医食品加工湖南省重点实验室, 特医食品加工湖南省重点实验室, 长沙, 410004;经济林培育与保护省部共建教育部重点实验室, 经济林培育与保护湖南省部共建教育部重点实验室, 长沙, 410004;[马逸凡; 贾亮; 熊颖; 龙奇志] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China;[钟海雁; 周波] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China<&wdkj&>Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Education Ministry, Changsha, 410004, China
期刊：
Journal of Food and Nutrition Sciences,2019年6(6):143-153 ISSN：2330-7285
作者机构：
Hunan Yueyang Institute of Food and Quality Supervision Inspection and Research, Yueyang, P. R China;School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, P. R China;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Education Ministry, Changsha, P. R China;Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, P. R China
关键词：
Camellia Seed Oil;Fatty Acids;Triacylglycerols;sn-2 Fatty Acids;Camellia Cultivars
摘要：
Camellia seed oil is widely used in the food, health, cosmetics and medicine industries in China. The present study aimed to investigate fatty acids, triacylglycerols (TGAs) and sn-2 fatty acids distributions variations in seed oil from 46 kinds of Camellia cultivars. The predominant fatty acids was oleic acid (18:1ω9) with 71.30% (average). The sn-2 position was mainly occupied by oleic acid, linoleic acid and palmitic acid. Fifteen TAGs species were found and the main TAGs were OOO + SLO, OOP and OOL+SLL. The trisaturated TAGs species were not detected. These results indicated significant changes in the profiles of fatty acids, sn-2 position fatty acids and TGAs, and in contents of these in seed oils from different Camellia cultivars (P< 0.05). Saturated fatty acids is not positively related to its distribution in sn-2 position. The data in present paper may be important as a reference for adulteration of camellia seed oil with other oils.
期刊：
Journal of Microbiology, Biotechnology and Food Sciences,2019年8(6):1260-1264 ISSN：1338-5178
通讯作者：
Zhou, B.
作者机构：
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China;[Zhou B.; Tian Y.; Zhong H.] School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, 410004, China
通讯机构：
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
关键词：
Agitation;Monascus anka mutant;Specific growth rate;Specific production rate of yellow pigments;Yellow pigments
作者机构：
[周波] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China;Hunan Province Key Laboratory of Quality Control and Deeply Processing of Cereals and Oil, Changsha, 410004, China;Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Changsha, 410004, China;[朱晓阳; 钟海雁] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Changsha, 410004, China;[龙奇志] College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Hunan Province Key Laboratory of Quality Control and Deeply Processing of Cereals and Oil, Changsha, 410004, China
通讯机构：
College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
摘要：
According to the results of the single aeration on Monascus anka mutant growth and monascus yellow pigments production in this paper, two stages in the fermentation aeration control strategy has been operated as following: 0.8 similar to 1.0 vvm aeration was carried out to improve the Monascus anka mutant growth and yellow pigments production before fermentation 96 hours, and then 0.4 similar to 0.6 vvm aeration was done to extend the time of yellow pigment production with efficient using substrate. The yield of monascus yellow pigments can arrive with 136.08 OD at 102 hours, it was higher 65.75%, 28.07%, 23.93%, 7.43% and 23.85% than that of 0.4 vvm, 0.6 vvm, 0.8 vvm, 1.0 vvm and 1.2 vvm aeration, respectively. The maximum specific production rate of yellow pigments(q(y)) could arrive with 0.2852 OD.g(-1).h(-1) at 42 hours and two stage control strategy of aeration could obviously slow down the decreasing speed for yellow pigments production. The maximum specific growth rate (mu(max)) could arrive with 0.0746 h(-1) at 6 hours and the decreasing speed for specific growth rate was slowly. The two stage aeration controlling strategy could obviously decrease the aging speed of Monascus anka mutant in fermentation anaphase. These results in this paper have very important theoretical and realistic significance for realization the monascus yellow pigments industrial production by submerge culture.
摘要：
<jats:sec><jats:label /><jats:p>Quality parameters and volatile profiles were determined for Longwangmo apricot (<jats:italic>Prunus armeniaca</jats:italic> L.) kernel oil prepared by cold pressing, heat pressing, and refining of sun‐dried and baked apricot kernels. Quality parameters determined included peroxide value, acid value, fatty acids, and UV absorbance. The tested oils showed absorbance values at 232 and 268 nm of 0.70–0.85 and 0.20–0.38, respectively; peroxide values were 2.09–5.62 mmol O<jats:sub>2</jats:sub>/kg and acid values were 0.36–1.40 mg KOH/g. The major fatty acid composition found in the oils was oleic acid (70.29–71.25%) followed by linoleic (22.31–23.00%), palmitic (4.57–4.87%), stearic acids (4.57–4.87%), palmitoleic acid (0.62–0.71%), and α‐linolenic acid (0.15–0.18%). The numbers and concentrations of volatile compounds in the oils ranged from 19–52 to 6172–23871 μg/g, respectively. Nine compounds were present, in different amounts, in all apricot kernel oils studied: benzaldehyde, 2‐methyl‐propanal, 2‐methyl‐butyl aldehyde, furfural, nonanal, methylpyrazine, 2,5‐dimethyl‐pyrazine, methoxy pyrazine, and 3‐ethyl‐2,5‐dimethyl‐pyrazine. The results of our present investigation revealed that the oil‐producing process had significant influence on the volatile profiles of apricot kernel oil. In particular, the baked–pretreatment process may enhance the aroma of apricot kernel oil by increasing the number and quantity of volatile compounds.</jats:p><jats:p><jats:bold>Practical applications:</jats:bold> Apricot kernel oil has recently received attention because of its health and nutritional properties, with favorable fatty acid composition and biologically active compounds. The results showed that Longwangmo apricot kernel oil is suitable as an edible food oil and the baked–pretreatment process with cold pressing may lead to an oil with enhanced flavor.</jats:p><jats:p><jats:inline-graphic xmlns:xlink="http://www.w3.org/1999/xlink" xlink:href="graphic/ejlt201400545-gra-0001.png" xlink:title="ejlt201400545-gra-0001" /></jats:p><jats:p>The baked (80°C)–pretreatment process with cold pressing is good oil‐producing process for apricot kernel oil by increasing flavor.</jats:p></jats:sec>
