Results 31 to 40 of about 1,821,013 (198)
Zhongguo youzhi, 2022 以贵州不同产地及物种的油茶籽为原料，分别采用烘制和炒制对其进行预处理后压榨制油，并对油茶饼进行二次压榨制油，对不同预处理及不同压榨阶段油茶籽油的微量元素及重金属含量进行分析。结果表明：不同产地和物种的油茶籽油的微量元素及重金属含量存在不同程度的差异，形成不同品质特征的油茶籽油；与烘制预处理相比，炒制可以显著提升油茶籽油中锰、铁、铜含量（P＜0.05），但同时增加油茶籽油中的重金属含量；不同压榨阶段油茶籽油的微量元素含量具有显著差异（P＜0.05），二次压榨可使油茶籽油中的锰和铁含量显著增加（P＜0.05）
刘海，王进，许杰，陈瑶，缪明胜，郭少海 LIU Hai, WANG Jin, XU Jie, CHEN Yao, MIAO Mingsheng, GUO Shaohai
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Optimization of HS-SPME-GC/MS Analysis of Volatile Components in Camellia Seed Oil
Liang you shipin ke-ji, 2021 An analysis method for the volatile components of squeezed Camellia oleifera seed oil was established by using automatic sample preparation-headspace solid phase microextraction (HS-SPME)combined with gas chromatography-mass spectrometry (GC/MS ...
YANG Kai-zhou +7 more
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Cells, 2021 Tea oil camellia (Camellia oleifera), an important woody oil tree, is a source of seed oil of high nutritional and medicinal value that is widely planted in southern China. However, there is no report on the identification of the miRNAs involved in lipid
Bo Wu +7 more
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Zhongguo youzhi, 2023 为更 多地保留活性成分，提高油茶籽油品质，研究了油茶鲜果6种不同预处理方式(剥壳-摊晒、直接摊晒、堆沤-摊晒、剥壳-烘干、直接烘干、堆沤-烘干)对油茶籽主要成分以及低温压榨油茶籽油中3种理化指标(酸值、过氧化值、多环芳烃)和4种微量活性成分(维生素E、维生素K1、角鲨烯、多酚)的影响。结果表明：油茶鲜果预处理方式对油茶籽主要成分(脂肪、蛋白质、淀粉）影响不大;6种不同预处理方式对低温压榨油茶籽油的理化指标和微量活性成分均有一定的影响，其中剥壳-烘干处理油茶鲜果在油茶籽油的酸值、多环芳烃、维生素E ...
郝泽金1,2，吴苏喜1,3，蒋明芳1，管业圣2，冯宗义3" HAO Zejin1,2, WU Suxi1,3, JIANG Mingfang1, GUAN Yesheng2, FENG Zongyi3"
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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 为了对油茶籽高值化预处理技术的发展和高附加值山茶油产品的开发提供参考,以油茶籽为实验材料，未经任何预处理的油茶籽作为对照组，直接进行压榨制油，研究微波（800 W，4 min)、烘烤(140 ℃，30 min)、焙炒(120 ℃，1 h）和红外（150 ℃，55 min）预处理技术对油茶籽出油率，压榨山茶油酸值、过氧化值、脂肪酸组成及含量、总甾醇含量及挥发性风味成分的影响。结果表明：与对照组相比，微波、烘烤、焙炒和红外预处理使油茶籽的出油率分别提高了5.92、3.52、2.93、3.86百分点 ...
奉美桃，刘千千，刘智辉，夏楠，肖新生，蒋黎艳 FENG Meitao, LIU Qianqian, LIU Zhihui, XIA Nan, XIAO Xinsheng, JIANG Liyan
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Zhongguo youzhi, 2023 旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯 ...
曾晶1，王卫飞2，陈莹1，刘萱1，戚穗坚1，杨博3，王永华1 ZENG Jing1, WANG Weifei2, CHEN Ying1，LIU Xuan1, QI Suijian1, YANG Bo3, WANG Yonghua1
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, 2022 Objective:This study aimed to solve the problem of quantitative detection of adulteration of extracted camellia seed oil into pressed camellia seed oil.Methods:HS-SPME-GC-MS was used to determine and analyze the key aroma components of refined camellia ...
Xiao-yang, ZHU +4 more
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The alimentary impact of the hemp seed [PDF]
, 2013 Hemp seed and hemp seed oil can supply us with many important substances. Their essential fatty acid compositions are favourable, but they may contain non-psychotropic cannabinoids. Emerging data show that these components can influence the health status
Ditrói, Kálmán +14 more
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Grasas y Aceites, 2023 Non-hydratable phospholipids as pro-oxidants are likely to cause a decrease in the quality of vegetable oils. The influence of phosphatidylethanolamine (PE) and phosphatidylserine (PS) on the oxidative stability, antioxidant capacity and color reversion
J.J. Zhong +4 more
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