采用核磁共振(nuclear magnetic resonance,NMR)代谢组学技术对天然奶油和人造奶油的氘代氯仿(CDCl_3)提取物进行了鉴别研究。结果表明:与麦淇淋相比,黄油中甾醇、丁酸、1-戊烯、共轭亚油酸含量较高,而总不饱和脂肪酸、亚油酸的含量较低...采用核磁共振(nuclear magnetic resonance,NMR)代谢组学技术对天然奶油和人造奶油的氘代氯仿(CDCl_3)提取物进行了鉴别研究。结果表明:与麦淇淋相比,黄油中甾醇、丁酸、1-戊烯、共轭亚油酸含量较高,而总不饱和脂肪酸、亚油酸的含量较低;与植脂奶油相比,稀奶油中甾醇、丁酸、亚麻酸、亚油酸、1-戊烯、共轭亚油酸、总不饱和脂肪酸含量较高,而总饱和脂肪酸含量较低,并且都具有显著性差异(P<0.05)。其中脂肪酸的代谢组学分析结果与气相色谱法所得结果一致。建立的基于NMR代谢组学技术对天然奶油与人造奶油快速、简便的鉴别方法,可以鉴定不同种类奶油的差异化学成分,为奶油制品的品质鉴别和质量控制研究提供分析方法。展开更多
The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions ob...The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.展开更多
文摘采用核磁共振(nuclear magnetic resonance,NMR)代谢组学技术对天然奶油和人造奶油的氘代氯仿(CDCl_3)提取物进行了鉴别研究。结果表明:与麦淇淋相比,黄油中甾醇、丁酸、1-戊烯、共轭亚油酸含量较高,而总不饱和脂肪酸、亚油酸的含量较低;与植脂奶油相比,稀奶油中甾醇、丁酸、亚麻酸、亚油酸、1-戊烯、共轭亚油酸、总不饱和脂肪酸含量较高,而总饱和脂肪酸含量较低,并且都具有显著性差异(P<0.05)。其中脂肪酸的代谢组学分析结果与气相色谱法所得结果一致。建立的基于NMR代谢组学技术对天然奶油与人造奶油快速、简便的鉴别方法,可以鉴定不同种类奶油的差异化学成分,为奶油制品的品质鉴别和质量控制研究提供分析方法。
基金supported by the Special Scientific Research Funds for Commonweal Section of the Ministry of Agriculture, China (nyhyzx07-3-35)the Natural Science Foundation of Zhejiang Province, China (R3090394)the Key Laboratory of Processing and Quality Control of Tea & Beverage Plants Products, Ministry of Agriculture, China (2010K1004)
文摘The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.
