Results 1 to 10 of about 248 (51)
Zhongguo youzhi, 2023 风味是油茶籽油的重要品质特征之一，为揭示油茶籽油挥发性特征风味物质的产生规律和机制，对油茶籽油挥发性风味物质及其影响因素的国内外研究进展进行综述。油茶籽油中主要的挥发性风味物质包括醛类、酯类、杂环类、酚类及萜烯类等，这些物质赋予了油茶籽油特有的青香、果香、焙烤香等风味特征。影响油茶籽油挥发性风味物质组成的因素有原料品种、原料产地、生产工艺及储存等。不同品种和产地的油茶籽油挥发性风味物质种类和含量差异较大。油茶籽油加工过程中，预处理温度对挥发性风味物质的形成影响较大 ...
刘海，王进，许杰，郭少海，陈瑶，朱亚艳，李慧LIU Hai, WANG Jin, XU Jie, GUO Shaohai,CHEN Yao, ZHU Yayan, LI Hui
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Zhongguo youzhi, 2023 为‘凤丹’牡丹籽油风味研究提供参考，采用固相微萃取技术结合气相色谱-质谱法（SPME-GC-MS）测定‘凤丹’牡丹籽油挥发物组成。在单因素试验基础上，根据Box-Behnken试验设计原理，以‘凤丹’牡丹籽油挥发物总峰面积为响应值，以样品量、平衡时间、萃取时间、萃取温度为因素进行响应面试验，对‘凤丹’牡丹籽油挥发物的固相微萃取条件进行优化，然后采用SPME-GC-MS测定‘凤丹’牡丹籽油的挥发物组成及相对含量。结果表明：固相微萃取‘凤丹’牡丹籽油挥发物的最佳条件为样品量4.0 g（15 mL样品瓶 ...
帅佳琪1，吕长平2,3，秧拯民1，石杨1，毛咪1，江莉娜1，康敏1 SHUAI Jiaqi1, LYU Changping2,3, YANG Zhengmin1, SHI Yang1, MAO Mi1, JIANG Lina1, KANG Min1
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Journal of Applied Ecology, Volume 58, Issue 10, Page 2287-2304, October 2021., 2021 Field boundary features have an important role in stabilising pollinator populations and pollination service in rotational systems, although maintenance of larger semi‐natural habitat patches may be more effective for stabilising less mobile solitary bee populations.
Emma Gardner +16 more
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Zhongguo youzhi, 2022 为了获得红瓜子仁水酶法提油的最佳工艺条件，了解红瓜子仁油贮藏过程中挥发性成分的变化，以红瓜子仁油提取率为指标，采用单因素试验和正交试验对红瓜子仁油的水酶法提取工艺条件进行优化，并采用HS-GC-IMS技术对贮藏0 d和1年(4 ℃冰箱中存放)的红瓜子仁油的挥发性成分进行分析。结果表明：水酶法提取红瓜子仁油最佳工艺条件为料液比1∶ 5、碱性蛋白酶添加量5%、酶解温度50 ℃、酶解时间3 h、pH 10，在此条件下红瓜子仁油提取率为75.68%；红瓜子仁油中主要的挥发性成分有25种 ...
谭韩英，高丹，谢冬娣，陈振林，李淑梅，韦佳萍TAN Hanying, GAO Dan, XIE Dongdi, CHEN Zhenlin, LI Shumei,WEI Jiaping
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Effects of Adding Different Edible Oils on Food Taste of Cooked Rice(添加食用油对米饭食味影响的研究) [PDF]
Shipin kexue jishu xuebao, 2018 Effects of different vegetable oils, such as rice bran oil, sesame oil, and soybean oil, on flavor, texture, sensory quality, and volatile flavor components of japonica rice were investigated.
BI Xue(毕雪) +3 more
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Research Progress on Flavor and Functional Components of Soy Sauce(酱油风味与功能性成分研究进展) [PDF]
Shipin kexue jishu xuebao, 2021 As a traditional Chinese condiment, flavor of soy sauce is an important quality indicator, and its functional activity has also attracted people's attention.
FENG Yunzi(冯云子) +4 more
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11种煎炸油煎炸薯条挥发性成分的组成Volatile compound composition of French fries prepared in 11 kinds of frying oils
Zhongguo youzhi, 2022 利用顶空固相微萃取与气质联用相结合的方法测定了11种煎炸油煎炸薯条的挥发性物质组成，并对薯条进行感官评定。结果表明：11种煎炸油煎炸薯条共鉴定出包括醛类、含氧杂环类、含氮杂环类、酮类、醇类、酸类、烃类、含硫化合物和酯类化合物共80种挥发性物质，其中醛类化合物是煎炸薯条中主要的挥发性物质。 棕榈油煎炸薯条鉴定出的挥发性物质种类最多，亚麻籽油煎炸薯条的最少，且通过分析11种煎炸油煎炸薯条的醛类物质发现，葵花籽油和棉籽油煎炸薯条中多不饱和醛含量较高，其中(E，E)-2，4-癸二烯醛含量最高 ...
姚凌，徐立荣，蔡志鹏，季鑫，常佳睿，吴港城，王兴国YAO Ling, XU Lirong, CAI Zhipeng, JI Xin, CHANG Jiarui, WU Gangcheng, WANG Xingguo
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Zhongguo youzhi, 2022 为了研究焙炒对植物油品质的影响，以油菜籽、亚麻籽、花生、葵花籽和芝麻为原料，经焙炒处理后采用液压压榨法制油（热榨油），分析植物油的理化指标（酸值、过氧化值、水分及挥发物、色泽）、主体组分（脂肪酸组成及含量、甘三酯组成及含量、挥发性组分）和总酚含量，并与未焙炒处理直接压榨制取的油（冷榨油）作对比。结果表明：热榨油酸值和过氧化值显著高于冷榨油 ...
董国鑫1，王淑珍1，雷风1，白琴2，苏学民2，宋杨波1，王进英1 DONG Guoxin1, WANG Shuzhen1, LEI Feng1, BAI Qin2, SU Xuemin2, SONG Yangbo1, WANG Jinying1
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Analysis on Volatile Components of Two Kinds of Magnolia Flowers by Headspace Gas Chromatography-Mass Spectrometry(顶空气相色谱-质谱联用法分析两种玉兰花挥发性成分) [PDF]
Shipin kexue jishu xuebao, 2017 In this study, the volatile components of Michelia alba DC. and Magnolia liliiflora Desr. were analyzed by headspace sampling-gas chromatography-mass spectrometry (HS/GC-MS).
LI Xiaoying(李晓颍) +6 more
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Zhongguo youzhi, 2023 旨在为综合评价亚麻籽油提供参考，以不同产地的6份亚麻籽油为研究对象，对亚麻籽油的质量指标、营养特性（脂肪酸组成、生育酚含量）、感官评价（坚果味浓度）及挥发性物质进行分析。结果表明：亚麻籽油中α-亚麻酸含量为48.91%~54.35%，总生育酚含量为50.7~78.5 mg/100 g，其中α-生育酚含量最高；亚麻籽油坚果味分值在1.02~3.87之间；亚麻籽油主要挥发性物质有杂环类、醇类、醛类、腈类和酮类等化合物；亚麻籽油中坚果香味主要受挥发性物质中占比较大的杂环类化合物吡嗪类、呋喃类和吡咯类的影响 ...
谢亚萍1,2, 张建平1, 王利民1, 党照1, 李闻娟1, 齐燕妮1, 赵玮1, 李雯2，赵丽蓉2，任稳江3XIE Yaping1,2, ZHANG Jianping1, WANG Limin1, DANG Zhao1, LI Wenjuan1, QI Yanni1, ZHAO Wei1, LI Wen2, ZHAO Lirong2, REN Wenjiang3
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