Ultrasonic analysis of edible fats and oils

Low intensity ultrasound is a powerful analytical technique for investigating the physico-chemical properties of many biological and non-biological materials. In this article its application for the characterization of edible fats and oils is assessed. Ultrasound can be used to determine the dynamic rheology and composition of oils, the oil content and droplet size of emulsions and the solid fat content of partially crystalline emulsions. It is capable of rapid and precise measurements, is non-destructive and non-invasive, can be used on-line or off-line and is relatively inexpensive. Ultrasonic techniques will therefore prove a useful addition to the existing analytical techniques used to characterize fats and oils.     

Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products

Currently, the authentication analysis of edible fats and oils is an emerging issue not only by producers but also by food industries, regulators, and consumers. The adulteration of high quality and expensive edible fats and oils as well as food products containing fats and oils with lower ones are typically motivated by economic reasons. Some analytical methods have been used for authentication analysis of food products, but some of them are complex in sampling preparation and involving sophisticated instruments. Therefore, simple and reliable methods are proposed and developed for these authentication purposes. This review highlighted the comprehensive reports on the application of infrared spectroscopy combined with chemometrics for authentication of fats and oils. New findings of this review included (1) FTIR spectroscopy combined with chemometrics, which has been used to authenticate fats and oils; (2) due to as fingerprint analytical tools, FTIR spectra have emerged as the most reported analytical techniques applied for authentication analysis of fats and oils; (3) the use of chemometrics as analytical data treatment is a must to extract the information from FTIR spectra to be understandable data. Next, the combination of FTIR spectroscopy with chemometrics must be proposed, developed, and standardized for authentication and assuring the quality of fats and oils.     

三酰甘油氧化聚合物的制备型快速柱层析-体积排阻色谱测定法

建立了一种简便、灵敏、无需内标的检测油脂中三酰甘油氧化聚合物(TGP)的分析方法。以制备型快速层析柱(PFC)(flash硅胶柱,20 g,40～60μm,6 nm)分离1 g油脂样品中极性组分(PC),经高效体积排阻色谱(HPSEC)(GPC柱,Ф7.8 mm×300 mm,粒径5μm,孔径10 nm)将PC细分为氧化三酰甘油寡聚物(TGO)、氧化三酰甘油二聚物(TGD)、氧化三酰甘油单体(ox-TGM)、二酰甘油(DG)、游离脂肪酸(FFA)。结合重量法测定油脂中PC、面积归一法测定PC中TGP,可准确定量油脂中的TGP含量。结果表明,TGO、TGD分别在28～1 800、11～2 800 mg/L范围内线性关系良好,相关系数(r2)分别为0.998 2、0.998 7,TGO及TGD的检出限(LOD)分别为28、11 mg/L,定量下限(LOQ)分别为113、44 mg/L;相当于油脂中TGP的LOD为0.01%。PFC-HPSEC法检测油脂TGP的相对标准偏差(RSD)均小于10%。PFC对3个PC加标水平(2.27%、8.47%、30.94%)的平均回收率为95%～98%,相对标准偏差(RSD)均低于4%。PFC-HPSEC方法与经典的硅胶柱-HPSEC方法定量油脂TGP的结果吻合度高,相对误差为0～8.9%。该方法能够在2 h内实现各种油脂中TGP含量的定量检测,包括使用过的废弃油脂与未使用的食用油脂,尤其适用于低含量TGP的初榨油和精炼油脂。     

Separation and quantification of components of edible fat utilizing open tubular columns in SFC. Sample introduction by direct injection and SFE coupled on-line to SFC

Summary Geometric isomers of fatty acids were separated by open tubular columns in SFC. The concentration of the analytes varied between 9 and 16 μg mL⁻¹. Quantification of triglycerides with repeatability better than 20% were obtained in a home made SFE-SFC unit. A four point calibration curve for both trimyristin and tripalmitin was developed with correlation coefficients of 0.998 and 0.9998, respectively. The limit of quantification was approximately 3 ng for both components. Supercritical CO₂ as extraction solvent in matrix containing lipids increased the recovery of cholesterol by a factor of three. Using immobilized lipase in on-line SFE-SFC quantification of cholesterol in spray dried egg yolk was possible.     

Investigation of the complex thermal behavior of fats

The thermal behavior of three ural fats (displaying very different composition), cocoa butter (CB)², lard, and a stearin obtained from anhydrous milk-fat (AMF) fractionation, were studied by both DSC and X-ray diffraction as a function of temperature (XRDT). To perform temperature explorations between –30C and +80C, at rates identical to those used for DSC and ranging from 0.1 K min^–1 to 10 K min^–1, a new set of X-ray sample-holders, temperature-controlled by Peltier effect, has been developed. It is shown that the three more stable polymorphic forms of CB were easily characterized by either X-ray diffraction or DSC, and existence of two -3L forms was confirmed. On the contrary, the more complex polymorphism of lard and AMF required combined examination by DSC and XRDT and the brightness of the synchrotron source for studies at the highest heating rates. Quantitative analysis of the long spacings of XRDT recordings is invaluable for interpretation of thermal events. For instance, it was found that the simultaneous formation of two polymorphic forms, of apparent long spacing of 34 and 42 å, at the onset of lard crystallization might explain the difficulty of its fractionation.Special thanks to Courtney P. Mudd (NIH, Bethesda) for his pertinent advice on the mounting and use of thermoelectric devices. The study of lard crystallization was initiated by Valerie Portalier and suggested by Jean-Luc Vendeuvre of CTSCCV (Maisons-Alfort). For the AMF part of this study, stearin was fractionated by ADRIA Normandie, while characterization of its thermal properties was performed as part of a research program funded by ARILAIT Recherches and the French Ministry of Research and Technology.     

分子印迹技术在黄曲霉毒素检测中的最新研究进展EI北大核心CSCD

黄曲霉毒素(AFT)是由黄曲霉和寄生曲霉等某些菌株产生的一类真菌毒素,主要包括B1,B2,G1,G2,M1,M2,GM,P1,Q1,毒醇等,其中B1的毒性最大,致癌性最强,其广泛存在土壤、动植物、各种坚果、谷物,奶,食用油及其制品中,因此,食品中超痕量及痕量的黄曲霉毒素的检测方法受到高度关注。由于农产品样品基质复杂,而黄曲霉毒素含量和限量极低,高效特异性样品前处理技术是高灵敏精准检测黄曲霉毒素的关键之重。近年来分子印迹技术在样品前处理和核心识别元件等方面发展迅猛,在黄曲霉毒素痕量检测方面凸显出一定优势。综述了近几年来分子印迹技术在黄曲霉毒素前处理及快速检测等方面最新研究进展,并展望了分子印迹技术在黄曲霉检测应用的发展前景。     

Kinetic properties of soluble and immobilizedCandida rugosa lipase

Immobilized lipase (triacylglycerol ester hydrolase, EC 3.1.1.3) fromCandida rugosa has been immobilized on commercially available microporous polypropylene and used for the batch hydrolysis of different animal fats. The effect of the reaction products at concentrations similar to those obtained at 90% hydrolysis, both on soluble and immobilized lipase, was studied. Glycerol showed low inhibitory effect but oleic acid caused 50% inhibition. A mixture of free fatty acids present in the complete hydrolysis of beef tallow inhibited lipase activity more than 70%. The stability of the enzyme (both soluble and immobilized) was highest in the presence of 20% isooctane. The apparent Michaelis constant for each substrate for the soluble enzyme did not change on immobilization.     

Melting,Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols

Fats containing the stearoyl-rich triacylglycerols (TAGs) of 1,2-distearoyl-3-oleoylglycerol (SSO) and 1,3-dioleoyl-2-stearoylglycerol (OSO) were synthesized via the lipase-catalyzed acidolysis of tristearin (SSS)-rich fat and oleic acids, followed by solvent fractionation. Their physicochemical properties and in vitro digestibilities were compared. The SSS-, SSO-, and OSO-rich fats comprised 81.6%, 52.9%, and 33.1% stearic acid, respectively, whereas oleic acid comprised 2.9%, 37.5%, and 56.2%, respectively. The SSS-, SSO-, and OSO-rich fats contained the TAGs of SaSaSa (100.00%), SaSaMo (86.98%), and MoSaMo (67.12%), respectively, and the major TAGs were SSS, SSO, and OSO, respectively. Melting and crystallization temperatures were higher and fat crystals were larger and densely packed in the descending order of SSS-, SSO and OSO-rich fats. Both in vitro multi-step digestion and pH-stat digestion were more rapid for OSO- than SSO-rich fat. Oleic acid was digested faster than stearic acid during the initial digestion, then the rate decreased, whereas that of stearic acid increased over prolonged digestion. Fats that were richer in stearoyl at the sn-1,3 position of TAG melted and crystallized at higher temperatures, had a densely packed microstructure of large fat crystals and were poorly digested. Stearic acid imparts the essential physical attributes of melting and crystallization in solid fats, and the low digestible stearoyl-rich fat would be a viable substitute for trans fatty acids in food lipid industry.     

生物油脂新型环氧化过程及机理研究

以金属有机化合物甲基三氧化铼(MTO)为催化剂, 双氧水为氧化剂新型化学方法合成环氧大豆油. 详细考察了催化剂在双氧水、溶剂和助剂等因素下的催化性能. 研究了该催化体系在其他油脂环氧化中的应用, 环氧产物的选择性在99%以上. 采用红外光谱法(IR)对产品进行表征. 通过紫外-可见分光光度法(UV-Vis)对催化剂的研究, 发现催化剂(MTO)在催化环氧化过程中形成催化中间体, 且催化活性很高. 对催化剂和双氧水相互作用机理及新型环氧化反应的机理进行了初步研究.     

微波消化-石墨炉原子吸收法测定食用油脂中的铜

用微波消化技术对各种食用油脂试样进行预处理，针对样品特性，优化较佳的微波消化条件与操作参数，建立了用微波消化－石墨炉原子吸收法测定食用油脂中的铜，减少了样品处理过程中的损失，回收率为92.4%-96.2%；RSD为3.0%-3.6%, 检出限为0.05mg/kg。