微波消解-冷原子吸收光谱法测定烤鳗中的总汞

本文采用密封微波消解技术处理样品,对烤鳗样品一次性进行微波消化,然后用氢化物发生-冷原子吸收光谱法测定烤鳗中的总汞,回收率均在80％～95％之间。方法简便、快速、准确,用于烤鳗样品中汞含量的测定,结果满意。     

鳗鱼油的脂肪酸组成分析

鳗鱼加工下脚料（头、骨等）所得鱼油经甲酯化处理后，用GC和GC-MS进行了脂肪酸的组成分析，共签定出27个组分，它们占色谱峰总面积的97．9％。其主组分为油酸、棕榈酸、棕榈油酸，并含有廿碳五烯酸、廿二碳六烯酸，与鳗鱼肉中油的化学组成类似，具有开发利用的价值。     

栾树种油中脂肪酸组成的气相色谱-质谱分析

用乙醚抽提栾树种油,将样品皂化和甲酯化后,用毛细管质谱－色谱法（ＧＣ－ＭＳ）测定了栾树种油的脂肪酸组成,共鉴定出２１种成分,其不饱和脂肪酸相对含量为８８％,主要成分为二十碳烯酸和亚油酸,安们的相对含量分别为４４．９８％和３９．７５％。     

河豚鱼脂肪酸的气相色谱—质谱分析

采用ＧＣ／ＭＳ技术对２种河豚鱼（黄鳍、红鳍）脂肪提取物中的脂肪酸进行定性定量分析，共鉴别出２４种脂肪酸。多不饱和脂肪酸尤其是二十二碳六烯酸（ＤＨＡ）的含量很高，在黄猪中相对含量达３２．３２％，在红鳍中达２４．１１％。检出了在其它海产品中较少发现的１５－二十四烯酸（神经酸），是人体生长发育不可缺少的一种脂肪酸。对鱼肉脂肪提取方法及不同极性毛细管柱分离情况进行了讨论。     

小茴香超临界CO_2萃取产物脂肪酸成分分析

通过脂肪酸的衍生化处理，再利用色谱（GC）和色谱一质谱（GC－MS）等分析手段，对小茴香超临界CO2萃取产物的脂肪酸成分进行了剖析，共鉴定出九种脂肪酸，其中，十八碳一烯酸、十八碳二烯酸和棕榈酸是其主要成分，分别占脂肪酸总量的75．12％、15．18％和5．34％．     

葵子油脂肪酸2-氨基-2-甲基-丙醇化学修饰气相色谱-质谱分析

以2-氨基-2-甲基-丙醇为脂肪酸的化学修饰试剂,气相色谱一电子轰击质谱（GC-EI MS）分析葵子油脂肪酸。2-氨基-2-甲基-丙醇将脂肪酸羧基修改为含氮杂环,使在EI源中避免了链烯基中碳碳双键的移动。解析了葵子油脂肪酸2-氨基-2-甲基-丙醇化学修饰产物的EI质谱图,讨沦了烯酸中碳碳双键的定位规则,确定了葵子油脂肪酸中碳碳双键的位置。鉴定出葵子油6种脂肪酸,不饱和脂肪酸相对含量为89．41％,其中人体必需脂肪酸9,12-十八碳二烯酸含量占65．30％。本方法为不饱和脂肪酸中双键的定位提供了新的技术手段。     

低温密封消解ICP-OES法测定烤鳗中的钙、铁、锌、铜、锰、镁

采用低温密封消解烤鳗样品后,用ICP-OES法测定烤鳗中的Ca、Fe、Zn、Cu、Mn、Mg等微量元素的含量,并对消化样品所用酸的量、元素分析线的选择以及共存元素间的干扰进行了研究。该法可以同时测定烤鳗中多种营养元素,且简便快速,精密度和准确度都较好。     

蛇油的挥发性成分分析和脱腥

采用水蒸汽蒸馏、黏土吸附、乙醇-乙酸乙酯共沸的方法除去蛇油的腥味,运用顶空固相微萃取(SPME)-气相色谱(GC)-质谱(MS)联用技术分析脱腥前后蛇油中挥发性成分的变化,并运用GC-MS联用技术分析脱腥后的蛇油中的脂肪酸.结果表明水蒸汽蒸馏是效果最佳的脱腥方法,它可使蛇油挥发性成分的量降至脱腥前的38%,使腥味的主要成分减少60%～100%,同时较大程度地保留了多不饱和脂肪酸.     

大泽山葡萄籽油中脂肪酸成分的GC／MS分析

介绍了用正己烷抽提葡萄籽,然后将油进行皂化,用气相色谱－质谱法测定油中脂肪酸,共检测出１４种脂肪酸,其中亚油酸含量最高,占８６．４８％。     

用GC-MS法分析柿树叶中的脂肪酸

用乙醚－己烷混合溶剂抽提柿树叶中的脂肪酸,ＮａＯＨ－ＣＨ３ＯＨ交换法甲酯化,毛细管柱ＦＦＡＰ作为分离柱,进行气相色谱－质谱法测定脂肪酸（以甲酯的形式）的组成。共分离出２１种脂肪酸,鉴定出１９种,占总含量的９８．７２％,其中以肉豆蔻酸（６．６８％）、棕榈酸（３０．００％）、硬脂酸（１０．４２％）、十六碳三烯酸（１．４４％）、亚油酸（１．８４％）、十八碳－烯酸（２２．２２％）、亚麻酸（１．２５％）、花     

固定化脂肪酶催化高酸废油脂酯交换生产生物柴油

 探讨了固定化脂肪酶Novozym 435催化高酸废油脂与乙酸甲酯酯交换生产生物柴油. Novozym 435能催化高酸废油脂与乙酸甲酯的酯交换反应,反应24 h后甲酯产率为77.5%,但该值大大低于以精制玉米油为原料时的甲酯产率(86.2%). 系统研究了反应体系中的水、游离脂肪酸和乙酸对反应的影响. 当反应体系中的水含量低于0.05%时,水对酶反应速率和甲酯产率影响甚小,而水含量高于0.05%时,酶反应速率和甲酯产率随着水含量的增加而降低. 游离脂肪酸对反应有较大影响,甲酯产率随着游离脂肪酸含量的增加而急剧下降. 乙酸甲酯与游离脂肪酸反应产生的副产物乙酸是导致甲酯产率显著下降的原因. 在反应体系中添加适量(油重的10%)的有机碱三羟甲基氨基甲烷或三乙胺可有效提高酶促高酸废油脂的酯交换反应速率和甲酯产率,使反应12 h后的甲酯产率分别达到85.9%和80.8%; 碱的加入还提高了酶的操作稳定性,添加有机碱三羟甲基氨基甲烷或三乙胺可使反应10批次后Novozym 435的相对酶活力分别由对照值86%提高到97%和93%.     

不同方法对西藏林芝野生核桃油的提取及脂肪酸成分分析

分别采用超临界流体萃取法、索氏抽提法、超声波提取法从西藏林芝地区野生核桃中提取核桃油,并采用气相色谱-质谱法分析了核桃油的脂肪酸组成.结果表明,3种提取方法核桃油得率均在57%以上,核桃油主要脂肪酸含量为亚油酸62.54%、油酸18.93%、亚麻酸7.27%、棕榈酸5.36%、花生四烯酸4.11%、硬脂酸1.78%.其...     

Composition of fatty oils from semen ziziphi spinosae and its cardiotonic effect on isolated toad hearts

In this study, the composition of fatty oil from Semen Ziziphi Spinosae and its cardiotonic activity on the heart isolated from a toad were studied. Oil-in-water (O/W) emulsions of fatty oil were prepared by the perfusion method. The fatty oil had a positive inotropic effect on isolated rat hearts at a concentration between 5?×?10(-3) and 2?×?10(-2)?mL/10?mL, and the effect was in positive correlation with the concentration of calcium ions. In addition, this effect was inhibited by 2?mg/mL nifedipine, suggesting that the cardiotonic mechanism could be responsible for accelerating the inflow of calcium ions. Gas chromatography-mass spectrometry analysis showed that the main constituents of the fatty oil were 9-octadecenoic acid (43.32%), 9,12-octadecadienoic acid (42.57%), hexadecanoic acid (4.76%), 9-eicosenoic acid (2.95%), stearic acid (2.41%) and arachidic acid (0.81%). This preliminary study revealed that the fatty oil of Semen Ziziphi Spinosae exhibited remarkable cardiotonic activity in the tested models, and it is necessary to further reveal the effective substances of the fatty oil.     

Characterization of <Emphasis Type="Italic">Opuntia ficus indica</Emphasis> seed oil from Tunisia

The lipid fraction of Opuntia ficus indica seeds was extracted and analyzed for its chemical and physical properties such as acid value, free fatty acid percentage (% FFA), iodine index, peroxide value, and saponification value as well as refractive index and density. The yield of seed oil was calculated as 11.75%. The acid and free fatty acid values indicated that the oil has a fairly low acidity. The triacylglycerols, fatty acids, sterols, and tocopherols were identified and their concentrations determined. The main TAGs were LLL (25.60%), OLL (21.53%), PLL (15.53%), and POL + SLL (12.73%). Linoleic acid (60.69%) was the dominant fatty acid, followed by oleic (21.42%) and palmitic (12.76%) acids, respectively. A high level of sterols making up 16.06 g/kg seed oil was present. The sterol marker, β-sitosterol, accounted for 71.60% of the total sterol content in the seed oil. Among the tocopherols present in the oil, γ-tocopherol (421.08 mg/kg) was the main constituent.     

气相色谱-质谱测定樟林番荔枝种子挥发油的脂肪酸组成

用溶剂萃取法提取樟林番荔枝果实种子中的挥发性物质,测定出其挥发油质量分数为13.3%;利用GC-MS方法分离确认出其中的9种化学成分;用面积归一化法得出了9种脂肪酸在挥发油中的质量分数;其中9-十八烯酸占49.42%,十六酸占20.37%,十八酸占14.16%,9,2-十八二烯酸占13.59%;不饱和脂肪酸,占63.01%.该项研究给番荔枝果实的深入开发利用及种质资源的有效保护提供了科学依据.     

Fatty Acid Composition of Tobacco Seed Oil and Synthesis of Alkyd Resin

The fatty acid composition of tobacco seed oil revealed that the oil is rich in unsaturated fatty acids, having linoleic acid （71.63%）, oleic acid （13.46%） and palmitic acid （8.72%） as the most abundant unsaturated and saturated fatty acids respectively. So the tobacco oil was characterized as semi-drying type on the basis of fatty acid composition. The synthesis of alkyd resin was carried out by alcoholysis or monoglyceride process using an alkali refined tobacco seed oil, pentaerythritol, cis-1,2,3,6-tetrahydrophthalic anhydride along with lithium hydroxide as catalyst. The alkyd resin so prepared was found to be bright and of low color with high gloss. The drying and hardness properties and adhesion of the tobacco seed oil derived alkyd resin were also found a bit superior to those of other alkyd resins of the same oil length. In addition, the water and acid resistance of the said alkyd was also found comparable to the other alkyds.     

Lipid classes of in vitro cultivar of Pakistani citrus

The in vitro cultivar of citrus contained 18.0% lipids after 12 weeks of germination of seed. The lipid was analyzed by GC procedure for its fatty acid composition. The oil contained seven major fatty acid constituents which were later identified by GC. The oil was further analyzed for its classes by means of thin layer chromatography and gas chromatography. The major portion of the lipid classes comprised of neutral lipids (93.9%) and polar lipids (6.1%). The identified neutral lipids comprised of hydrocarbon (1.4%), wax esters (1.5%), sterol esters (5.2%), triglycerides (52.3%), free fatty acids (1.3%), 1,3-diglycerides (6.0%), 1,2-diglycerides (5.0%), glycol (15.2%), sterols (6.0%), 2-monoglycerides (6.4%), 1-monoglycerides (5.3%) and the identified polar lipids comprised of phosphatidyl ethanolamine (1.8%) phosphatidyl choline (0.9%) lysophosphatidyl ethanolamine (1.8%) and phosphatidyl inositol (1.1%).     

INFLUENCE OF DIETARY OMEGA-6, -3 FATTY ACID SOURCES ON THE INITIATION AND PROMOTION STAGES OF PHOTOCARCINOGENESIS

To determine the segment along the carcinogenic continuum at which dietary lipid exerts its principal effect, six groups of 35 Skh-HR-1 hairless mice were placed on defined isocaloric diets containing either 0.75%, 12% corn oil or 12% menhaden oil as sources of omega-6 or omega-3 fatty acids, respectively. All animals received an 11 week course of UV-radiation from fluorescent sunlamps. Upon termination of UV, diets of some groups were crossed-over to either low fat, high fat, omega-6 or omega-3 fatty acid sources. The first tumor appeared at week 14. Life-table analysis of the tumor incidence curves and Wilcoxon tests of tumor multiplicity provided evidence that high corn oil diets significantly (P < 0.01) enhance carcinogenic expression; that tumor enhancement by the omega-6 fatty acid source occurs during the post-initiation, or promotion, stage; that replacement with a low corn oil diet after UV-initiation will negate the exacerbating effect of high corn oil; and that an omega-3 fatty acid source inhibits UV-carcinogenesis even at high dietary levels, although not during the post-initiation stage.     

Compositions of the seed oil of the Borago officinalis from Iran

In order to investigate the composition of borage (Borago officinalis L.) seed oil, this research was performed under the field conditions at Shahriyar and Garmsar zones, Iran during the 2012 planting year. The oil yield of borage was 31.46% and 33.7% at Shahriyar and Garmsar zone, respectively, and nine and eight fatty acids were identified in the seed oil of borage at Shahriyar and Garmsar, respectively – palmitic, linoleic, stearic and γ-linolenic acids were dominant in the seed oil of borage from both zones. Unsaturated fatty acid content was more than the saturated fatty acids in both zones. The ratio of linoleic acid and α-linolenic acid in the borage cultivated at Shahriyar and Garmsar zones was 2.13 and 2.29. The fatty acid profile of Garmsar borage, oleic and oleic/linoleic acid ratio, increased. Locations with different ecological conditions resulted in changes in both seed oil content and fatty acid profile of borage.     

千金子油理化性质及其脂肪酸和挥发油成分分析

对千金子油理化性质进行了系统的分析测试,并利用气相色谱法分析了千金子油脂肪酸及千金子挥发油,结果表明,千金子油中油酸含量最高占78.158%,其次是软脂酸、硬脂酸,分别为8.513%和5.523%;千金子挥发油中油酸、亚油酸和油酸-2-丙三醇酯含量较高,分别为17.747%,15.852%和13.196%.