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
This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temper...This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.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financial support from the National Key Research and Development Program of China (2016YFD0400200)the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-201X-IAPPST)the Central Public-interest Scientific Institution Basal Research Fund, China (Y2017CG10)
文摘This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.
