Comprehensive lipidomics and volatile compounds profiling reveals correlation of lipids and flavors in DHA-enriched egg yolk     

Nian Wang  Jie Wang  Yao Zhang  Zongyuan Wu  Dan Wang  Huaming Xiao  Xin Lyu  Hong Chen  Fang Wei 《中国油料作物学报(英文)》2023,8(1):27-34

DHA-enriched eggs have gained popularity due to their unique nutritional value, but their flavor can be challenging for some consumers to accept. The study analyzed the correlation of lipids and flavors in DHA-enriched egg yolks using comprehensive lipidomics and volatile compound analysis. The results showed that 411 lipids were detected in two egg yolk samples. Among them, 148 lipid species, including 48 DHA-containing lipids, were significantly higher in DHA-enriched egg yolks than in Common ...  相似文献   

四种罗非鱼挥发性成份的GC-MS分析     

胡世伟  李瑞伟  宋文东  王辉  黄翔鹄 《河北渔业》2009,(1)

为了研究四种罗非鱼挥发性成份的化学成分,采用水蒸气蒸馏法提取罗非鱼挥发性成份,用气相色谱-质谱联用仪对其进行分离测定,结合计算机检索对分离的化合物进行结构鉴定,应用色谱峰面积归一化法测定各成分的相对百分含量。结果共鉴定出45种物质:奥利亚和奥尼各26种,尼罗24种,吉富18种。其中,有7种化合物为4种罗非鱼的挥发性成份所共有。2,4-二叔丁基苯酚在挥发性组份中的含量最高(奥利亚38.44%;尼罗37.34%;吉富35.21%;奥尼除外,占14.10%)。在挥发性成份中酯类、醇类、烯烃和有机酸类居多,分别有10种、6种、5种和4种,其中大部分为有特殊香味的挥发性物质,且该类物质在奥利亚、尼罗和奥尼三种罗非鱼中含量较多,在吉富中含量较少。奥尼罗非鱼中还检测出大量的特殊的挥发性物质L-抗坏血酸棕榈酸酯,其含量高达33.64%。  相似文献   

Effect of Extraction Temperature on Pressurized Liquid Extraction of Bioactive Compounds from Fucus vesiculosus     

Adane Tilahun Getachew  Susan Lvstad Holdt  Anne Strunge Meyer  Charlotte Jacobsen 《Marine drugs》2022,20(4)

This study was aimed at investigating the effect of low polarity water (LPW) on the extraction of bioactive compounds from Fucus vesiculosus and to examine the influence of temperature on the extraction yield, total phenolic content, crude alginate, fucoidan content, and antioxidant activity. The extractions were performed at the temperature range of 120–200 °C with 10 °C increments, and the extraction yield increased linearly with the increasing extraction temperature, with the highest yields at 170–200 °C and with the maximum extraction yield (25.99 ± 2.22%) at 190 °C. The total phenolic content also increased with increasing temperature. The extracts showed a high antioxidant activity, measured with DPPH (2,2-Diphenyl-1-picrylhydrazyl) radicals scavenging and metal-chelating activities of 0.14 mg/mL and 1.39 mg/mL, respectively. The highest yield of alginate and crude fucoidan were found at 140 °C and 160 °C, respectively. The alginate and crude fucoidan contents of the extract were 2.13% and 22.3%, respectively. This study showed that the extraction of bioactive compounds from seaweed could be selectively maximized by controlling the polarity of an environmentally friendly solvent.  相似文献   

Volatile Compounds in Two Camellia chrysantha （Hu） Tuyama Species     

Fei-long Cui  Qing Wei  Ling-Yun Zhang 《茶叶》2013,(4):294-298

In the study,the volatile compounds in two Camellia chrysantha （Hu） Tuyama species were extracted and analysed by simultaneous steam distillation and extraction （SDE） and gas chromatography mass spectrometry （GC-MS）,respectively.The relative contents of the chemical constituents in the volatile components were quantified by peak area normalization and NIST database.A total of 60 volatile components were identified,45 for Camellia nitidissima and 26 for Camellia euphlebia.Aldehydes and acids were the most dominant volatiles in Camellia nitidissima,but for Camellia euphlebia there were hydrocarbons and ketones.Hexanoic acid,4-（2,6,6-trimethyl-1-cyclohexenyl）-3-buten-2-one,cis-2-decenal,4-[2,2,6-trimethyl-7-oxabicyclo [4.1.0] hept-1-yl]-3-buten-2-one,phenylacetaldehyde,eicosane,alpha-ionone,geranylacetone 2,6-di-tert-butyl-4-methylphenol,7,9-di-tert-butyl-1-oxaspiro[4,5] deca-6,9-diene-2,8-dioi and tetradecanal were both in two Camellia chrysantha （Hu）Tuyama species.  相似文献   

发酵与焙烤对可可豆香气影响的GC-MS分析     

易桥宾  谷风林  房一明  徐飞  那治国  赵友兴 《热带作物学报》2015,36(10):1889-1902

采用顶空固相微萃取（HS-SPME）和气-质联用仪（GC-MS）分析未发酵豆、发酵豆和焙烤豆的香气成分,并采用主成分分析法对可可豆香气的影响进行分析。结果表明：未发酵豆、发酵豆和焙烤豆香气差异明显。从未发酵豆和发酵豆中分别鉴定出30和62种挥发性成分,主要为醇类、酮类、烯烃类和醛类,发酵后可可豆香气物质增多。在105、125、145 ℃下焙烤的未发酵豆和发酵豆分别鉴定出47、59、84和71、68、83种,主要为醇类、酯类、醛类、烯烃和吡嗪类,低温焙烤和高温焙烤的可可豆香气差异明显;酮类集中于未发酵低温焙烤区,酸类、酯类和醇类偏向于发酵低温焙烤区,呋喃类和吡嗪类等杂环类化合物指向高温焙烤区。这些香气成分的差异,形成不同处理可可豆之间的风味差异,可可豆香气成分的主成分分析可以作为可可豆不同处理潜在的评价方法。  相似文献   

牙鲆在保藏过程中影响ATP关联化合物降解的因素   总被引：1，自引：2，他引：1  

吴依蒙  陈舜胜  今野久仁彦 《水产学报》2016,40(7):1114-1122

为了深入了解牙鲆体内ATP关联化合物的变化,尤其是肌苷酸(IMP)降解这一限速步骤,利用高效液相色谱法(high efficiency liquid chromatography,HPLC)测定不同保藏条件下牙鲆体内ATP关联化合物和K值变化,并探讨了影响其变化的因素。结果显示,0°C保藏条件下牙鲆体内ATP在1 d内迅速降解,产生IMP作为初期的主要积累物质,蓄积一段时间(10 d)后迅速降解为次黄嘌呤(Hx),IMP的降解过程呈现二相性;鱼肉制成鱼糜形态保藏,ATP 0 d时几乎降解完全,但IMP的降解过程仍旧呈现二相性;加入抗菌素的鱼肉中微生物的生长得到有效抑制,此时IMP降解缓慢并且呈线性下降,原本的蓄积过程消失,K值的增长速率也随之减慢;加入Tritonx-100破坏细胞膜结构发现,牙鲆体内IMP的降解速率加快,同时K值的增长速率也随之加快。结果表明,牙鲆的保藏形态影响ATP的降解速率,但几乎不影响其他关联产物的降解变化;保藏后期外源微生物产生的酶与内源酶的叠加作用是导致保藏后期IMP加速降解、从而呈现二相性的原因,微生物是影响ATP关联化合物降解的关键因素;表面活性剂通过改变细胞膜结构也能够影响IMP的降解过程。  相似文献   

发芽绿豆苗的生理指标和抗氧化特性对邻苯二甲酸酯的响应特征     

MA Ting-Ting  P. CHRISTIE  LUO Yong-Ming  TENG Ying 《土壤圈》2014,24(1):107-115

Single phytotoxicity of two representative phthalate esters （PAEs）, di-n-butyl phthalate （DnBP） and bis（2-ethylhexyl） phthalate （DEHP）, was tested in mung bean （Vigna radiata） seedlings germinated for 72 h in soils spiked with varying concentrations （0-500 mg kg-1 soil） of DnBP or DEHP. PAEs added at up to 500 mg kg-1 soil exerted no significant effect on germination but both pollutants significantly inhibited root elongation （P 〈 0.01）; DEHP inhibited shoot elongation （P 〈 0.01） and DnBP depressed biomass on a fresh weight basis （P 〈 0.05）. Seedling shoot and root malondialdehyde （MDA） Contents tended to be stimulated by DnBP but inhibited by DEHP. However, increases in superoxide dismutase, peroxidase, ascorbate peroxidase and polyphenol oxidase activities, as well as glutathione （GSH） content, were induced at higher concentrations （e.g., 20 mg kg-1） of both compounds. Accumulation of proline in both roots and shoots and the storage compounds, such as free amino acids and total soluble sugars, in whole plant was induced under the stress exerted by both PAEs. The general responses of mung bean seedlings indicated higher toxicity of DnBP than DEHP on primary growth, during which root elongation was a more responsive index. MDA and GSH were more sensitive parameters in the roots than in the shoots and they might be recommended as physiologically sensitive parameters to assess the toxicity of PAE compounds in soils in future long-term studies.  相似文献   

肌原纤维蛋白浓度对风味物质吸附能力的影响   总被引：1，自引：0，他引：1  

周昌瑜  蒋娅婷  曹锦轩  王颖  潘道东  孙杨赢  欧昌荣 《核农学报》2016,(5):904-911

为探究肌原纤维蛋白浓度对风味物质的作用机制,本研究建立了肌原纤维蛋白和风味物质作用的复合体系,研究了不同浓度肌原纤维蛋白对17种典型风味化合物吸附能力的影响。结果表明,风味化合物的种类对肌原纤维蛋白的吸附能力有显著影响,一定浓度的蛋白对醛、酮、醇、酯的吸附作用强弱依次为:醛类酯类酮类醇类。蛋白浓度由2 mg·m L~(-1)增加至4 mg·m L~(-1)时,对所有风味化合物吸附作用显著增强;由4 mg·m L~(-1)增加至6 mg·m L~(-1)时,蛋白对2-甲基丁醛、戊醛、己醛、丁酸乙酯吸附作用明显增强,而当蛋白浓度由6 mg·m L~(-1)增加至8 mg·m L~(-1)时,肌原纤维蛋白对所有风味化合物的吸附作用都明显减弱。蛋白对风味化合物的吸附能力的增加可能是由于较高的蛋白质浓度改变了风味化合物在气、液两相间的分配系数;然而过高浓度的蛋白对风味物质吸附能力的削弱则是蛋白质之间相互作用增强或表面张力降低的结果。本研究结果为肉类风味感知研究过程中确定蛋白浓度、挥发性风味化合物种类等关键参数和改善蛋白类食品的风味提供了参考。  相似文献   

Environmental effects on soil NO concentrations and root N uptake in beech and spruce forests          下载免费PDF全文

Fang Dong  Judy Simon  Michael Rienks  Jürgen Schäffer  Klaus von Wilpert  Heinz Rennenberg 《植物养料与土壤学杂志》2016,179(2):244-256

This study aimed to investigate the shifts in net nitrogen (N) uptake and N compounds of fine roots over the vegetation period (i.e., spring, summer, autumn) and correlate this with NO concentration in the soil. Soil NO concentration was measured using gas lysimeters for collection and a chemiluminescence analyzer for quantification. Net N uptake by the roots was determined using the ¹⁵N enrichment technique. N pools were quantified using spectrophotometric techniques. Soil NO concentrations at beech and spruce forest sites were highest in spring (June), and lowest in winter (December). Total N of the roots was similar during the seasons and between the two years under study despite considerable variation of different N compounds. Net N uptake generally increased with higher N supply. Correlation analysis revealed a positive relationship between soil NO concentration and net N uptake only for spruce trees. This relationship seemed to be modulated by environmental factors and tree species.  相似文献   

气调包装协同低温等离子体杀菌对狮子头保鲜效果的影响     

郭依萍  李冉  叶可萍  李仲情  陈永芳  张园园 《核农学报》2022,36(9):1815-1825

为探究气调包装协同低温等离子体处理对狮子头品质及货架期的影响,本研究设置对照组(普通彩袋包装)、气调包装组(40%CO₂+60%N₂)以及气调包装协同不同处理时间的低温等离子体组(MAP-3 min、MAP-6 min、MAP-9 min),通过菌落总数、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物(TBARS)、感官评定及挥发性有机化合物等指标综合评价狮子头的贮藏品质。结果表明,气调包装协同低温等离子体处理使狮子头的初始微生物数量降低0.70~1.56 log CFU·g^-1,能有效减缓狮子头贮藏过程中TVB-N值的增加及脂质氧化。经低温等离子体处理后的新鲜狮子头中庚醇、1-己醇、1-丙醇、2-癸酮及壬酸等挥发性有机化合物增加。2-己酮、2-丁酮、苯乙烯、2-甲基吡嗪及八甲基三硅氧烷等挥发性有机化合物可能是狮子头腐败气味的主要成分。与对照组及其他处理组相比,MAP-6 min和MAP-9 min处理均可将狮子头货架期延长7 d,MAP-6 min和MAP-9 min 2组狮子头在贮藏7 d后微生物及TVB-N、TBARS等品质指标无显著差异。综合各项指标及能源成本,40%CO₂+60%N₂气调包装协同低温等离子体处理6 min可以在显著抑制微生物生长的同时保持狮子头的品质,将产品货架期延长至14 d。本研究结果为中式调理类肉丸制品新型保鲜技术的发展提供了理论参考。  相似文献