α-生育酚在超临界CO2中溶解度神经网络模型的建立

生育酚有很高的生理活性，油脂生产中得到的脱臭馏出物含有丰富的天然生育酚。作为萃取生育酚的基础，该文对甲酯化油脂脱馏出物中α-生育酚在超临界CO₂中的溶解度进行了测试，并用Chrastil分子缔合模型和RBF神经网络模型对溶解数据进行了拟合。Chrastil分子缔合模型的相对误差为25.36%。对于RBF神经网络模型，经过网络学习和训练，训练集平均误差仅为0.32%，测试集误差为6.48%，效果比较理想。     

近临界水中大豆油无催化水解反应动力学研究

为系统研究油脂在近临界水中的水解动力学机理，系统地测定了压力10 MPa下，温度180～240℃范围内大豆油在近临界水中水解反应的动力学数据。试验结果表明，近临界水中大豆油水解反应是一个典型的自催化反应，在无任何外加催化剂的情况下大豆油可以在近临界水中顺利进行水解反应生成脂肪酸和甘油。温度对水解反应影响很大，随温度升高，水解反应速率迅速增大。采用二级自催化反应动力学模型对动力学数据进行了拟合，得到大豆油在近临界水中水解反应的活化能为43.2 kJ/mol。     

植物精油与环糊精包合物的制备及对柑橘绿霉病的抑制作用

指状青霉（Penicillium digitatum）侵染引起的绿霉病是柑橘采后最具破坏性的病害之一。化学杀菌剂（如咪鲜胺等）能有效抑制该病害的发生,但容易诱导致病菌产生耐药性,且带来环境污染和食品安全问题。前人研究表明,植物精油及其活性组分能显著降低柑橘采后病害且不影响果实品质,是一种潜在的生物杀菌剂,但存在易挥发和氧化等问题,限制了其实际应用。将植物精油与环糊精包合能有效克服上述缺陷,提高植物精油的应用效果。为了提升植物精油组分反式-2-己烯醛对柑橘绿霉病菌的控制效果,本研究拟采用饱和水溶液法制备反式-2-己烯醛与α-环糊精（α-CD）、β-环糊精（β-CD）、γ-环糊精（γ-CD）和羟丙基-β-环糊精（HP-β-CD）包合物,并考察包合物对指状青霉的离体和活体控制效果,在此基础上解析效果最优包合物的结构特点和包合模式。结果显示,通过饱和水溶液法成功制备了反式-2-己烯醛与α-CD、β-CD、γ-CD和HP-β-CD的四种包合物,分别命名为α-CDTH、β-CDTH、γ-CDTH和HP-β-CDTH。外观形态结果显示,α-CDTH、β-CDTH和γ-CDTH粉末细腻绵密,HP-β-CDTH粉末粗糙,颗粒分明。四种环糊精包合物均能有效抑制P.digitatum菌丝体的生长且具有浓度依赖性,β-CDTH和γ-CDTH抑制P.digitatum菌丝体生长的最小杀菌浓度（Minimum Fugicide Concentration,MFC）为1.00 mg/mL,而α-CDTH和HP-β-CDTH抑制菌丝体生长的MFC分别为2.00和4.00 mg/mL。包合率结果显示,γ-CDTH包合率最高,为75.36%,HP-β-CDTH包合率最低,仅为38.63 %。相溶解度结果表明,四种环糊精包合物的相溶解度曲线类型为AL型,溶解性大小依次为HP-β-CD>γ-CD>β-CD>α-CD。综合离体抑菌效果、包合率和溶解性可知,γ-CDTH综合表现最佳,选择其开展后续实验。活体接种试验结果表明,不同浓度 γ-CDTH处理能不同程度降低柑橘果实绿霉病发病率（P<0.05）,以8.00 g/L γ-CDTH处理效果最佳;贮藏6 d时,对照果实全部腐烂,8.00 g/L γ-CDTH处理组果实发病率仅为58.3%,效果与咪鲜胺相当（56.7%）。此外,γ-CDTH处理能有效维持柑橘果实硬度,且对柑橘果实失重率、色泽、维生素C（Vc）含量、可溶性固形物无不良影响。扫描电镜（Scanning Electron Microscopy,SEM）结果表明,γ-CDTH与γ-CD、γ-CD与反式-2-己烯醛物理混合物的形状和大小有明显差异,表现在γ-CD形态大小不一,大部分呈无规则晶体,而物理混合物表面粗糙,γ-CDTH表面光滑,有类似片状的形态。核磁共振（Nuclear Magnetic Resonance,NMR）分析结果表明,γ-CD的H-3''和H-5''与TH的H-6''之间的氢键相互作用是γ-CDTH的形成基础。综上,本实验制备了反式-2-己烯醛的四种环糊精包合物,且验证了γ-CDTH的抑菌性能和构象特征,研究结果可为γ-CDTH用于降低柑橘采后病害提供直接的依据,也为植物源天然防腐剂开发提供理论基础。     

豆油脱臭馏出物中α-生育酚在超临界CO2中溶解度的研究

生育酚有很高的生理活性,油脂生产中得到的脱臭馏出物含有丰富的天然生育酚。作为萃取生育酚的基础,该文研究了油脂脱臭馏出物中α-生育酚（α-T）在超临界CO₂中的溶解度。研究结果表明：1）酯化处理能明显提高α-T的溶解度;2）α-T溶解度随系统压力的升高而升高;3）未酯化的原料中α-T的溶解度随温度的提高而提高;酯化过的原料中α-T的溶解度随温度的提高,先降低、随后上升。从α-T与脂肪酸之间氢键缔合关系、溶质之间的协同作用和操作参数等方面对上述结果的形成进行了分析。     

α-生育酚在超临界 CO_2 中溶解度神经网络模型的建立

生育酚有很高的生理活性 ,油脂生产中得到的脱臭馏出物含有丰富的天然生育酚。作为萃取生育酚的基础 ,该文对甲酯化油脂脱馏出物中 α-生育酚在超临界 CO2 中的溶解度进行了测试 ,并用 Chrastil分子缔合模型和RBF神经网络模型对溶解数据进行了拟合。Chrastil分子缔合模型的相对误差为 2 5 .36 %。对于 RBF神经网络模型 ,经过网络学习和训练 ,训练集平均误差仅为 0 .32 % ,测试集误差为 6 .48% ,效果比较理想     

鲜带鱼不同贮藏温度的货架期预测模型（简报）

为了研究鲜带鱼在冷链流通中的品质变化与货架期,通过不同温度下的贮藏试验研究了鲜带鱼的货架期预测模型。将鲜带鱼贮藏在268、273、278、283和293 K条件下,测定了鲜带鱼的总菌落数、总挥发性盐基氮（T-VBN）、鲜度指标（K值）与感官品质指标的变化。在Arrhenius动力学方程基础之上,建立了菌落总数、总挥发性盐基氮和鲜度指标（K值）与贮藏时间及贮藏温度之间的动力学模型。试验表明一级化学反应动力学模型和Arrhenius方程对总菌落数、总挥发性盐基氮（T-VBN）及鲜度指标（K值）的变化具有较高的拟合精度。菌落总数变化预测模型中的活化能（EA）及速率常数（k0）分别为：71.26 kJ/mol和3.987×1013,挥发性盐基氮变化的活化能（EA）及速率常数（k0）分别为：68.86 kJ/mol和2.159×1012,鲜度指标（K值）变化的活化能（EA）及速率常数（k0）分别为：41.26 kJ/mol和2.539×107。结果表明,鲜带鱼的总菌落数、总挥发性盐基氮（T-VBN）、鲜度指标（K值）随着贮藏时间的延长而增加,且随着贮藏温度的升高而增加迅速,其感官品质指标随着贮藏时间的延长而下降,且随着贮藏温度的升高而下降迅速。该试验建立的带鱼货架期预测模型所获得货架期预测值准确率达到±10%以内,可根据菌落总数、T-VBN值及K值在268～293 K范围内,对带鱼的剩余货架期进行预测。     

红外热处理对油茶籽油活性成分及综合抗氧化水平的影响

为探究热处理后油茶籽油活性成分的变化规律与其氧化稳定性内在联系,该研究以油茶籽为原料,经热处理后对所得油茶籽油的7个指标进行测定分析（氧化诱导时间、脂肪酸组成、多酚、美拉德产物、β-谷甾醇、角鲨烯、生育酚）,并对整体抗氧化水平构建综合评价体系。结果表明：热处理后油茶籽油各指标均有显著性变化（P<0.05）：氧化诱导时间最大和最小值与未处理对照相比分别增加47.05%和降低36.02%;不饱和脂肪酸在脂肪酸组成中占比最高且易被氧化;总酚、5-羟甲基糠醛(5-HMF)、丙酮醛(MGO)、3-脱氧葡萄糖醛酮(3-DG)、β-谷甾醇、角鲨烯与α-生育酚含量最高分别是对照的7.12、1.69、7.19、4.27、1.13、1.03和1.25倍;总酚与抗氧化能力呈极显著相关（P<0.01）;美拉德产物5-HMF、MGO、3-DG含量与抗氧化能力呈显著相关（P<0.05）,β-谷甾醇、角鲨烯与α-生育酚与温度分别呈正相关、显著负相关、显著正相关;综合评价模型表明极性组分（总酚、美拉德产物）抗氧化能力权重大于非极性组分,热处理110℃前非极性组分对油茶籽油的抗氧化水平起主要作用,11...     

上海青蔬菜的品质变化动力学模型及货架期预测

为探讨上海青蔬菜不同储藏温度下的货架期预测方法,试验测定了在5、10、15和20℃ 4个温度下贮藏的上海青(Brassica rapa var. chinensis)的还原型抗坏血酸、叶绿素、颜色参数L*（亮度）、b*(黄度)、△E（色差）和感官评价,并对这些指标进行了动力学分析。研究表明,在测定温度范围内,上海青储藏的温度越低,其品质指标变化越慢。动力学分析显示,零级动力学比一级动力学更适合表现所测品质的变化规律,并且除b*外的指标拟合较好。研究还采用Arrhenius 方程对品质变化速率常数k和温度T进行非线性拟合,得到还原型抗坏血酸、叶绿素、L*和ΔE活化能Ea分别为68.130、57.024、46.685和42.581 kJ/mol。最终得到以时间、温度和品质指标值为变量的上海青货架期预测方程,拟定不同的品质终点值能得到对应的货架期。同时,Arrhenius方程与依赖于感官终点的动态品质终点拟合方程结合预测的货架期曲线与感官寿命曲线能得到更好的契合。验证试验结果证明前者能较好地预测上海青不同剩余品质指标对应的货架期,另一方面,测量温度范围内,后者能较好地通过品质指标预测感官寿命（两者绝对差值小于0.3 d）。两者结合能得到较为全面的货架期预测参数,为上海青流通过程中的货架期预测提供理论基础。     

超高压杀灭低酸性食品中耐压菌的动力学模型

为了描述超高压杀菌过程和预测杀菌效果,该文建立了超高压对低酸性食品中4种耐压菌及其芽孢的杀菌动力学模型。首先在300～500 MPa的超高压条件下获得了枯草芽孢杆菌、地衣芽孢杆菌、嗜热脂肪芽孢杆菌和致黑梭状芽孢杆菌的芽孢致死曲线。选取线性模型和Weibull模型来拟合超高压杀菌的动力学过程,以精确因子、均方差和决定系数R2作为模型拟合度优劣的评判指标。数据分析结果表明,Weibull模型在300～500 MPa具有很好的拟合性（R2＞0.9）,线性模型的拟合效果不佳（R2＜0.83）。所得Weibull方程可有效预测特定压力-时间组合下的灭菌效果,可用于指导超高压灭菌的实际生产。     

重组甘蔗1-氨基环丙烷-1-羧基(ACC)氧化酶的纯化及其特性

在IPTG诱导下,重组甘蔗(Sacharum sinensis)1-氨基环丙烷-1-羧基(ACC)氧化酶在体外以包涵体蛋白形式表达。包涵体蛋白经Ni2+-NTA金属螯合层析柱纯化和复性后,获得酶活力高达132.58 nmolC2H4/ mg/h 蛋白。该蛋白在pH 5.5 ~ 8.0 和20 ~ 45 ℃温度范围内比较稳定,最适pH 6.7,最适温度33 ℃;米氏常数(Km )61.77 μmol/L,酶动力学参数（Vm）值0.9647 μmol/min,被一定浓度的CO2和底物ACC所激活,受Mg2+、Cu2+、Zn2+和EDTA抑制。     

热压凝胶法制备营养质构米及其营养性质研究

为弥补食用精白米导致营养不良的状况,以大米加工过程中产生的碎米作为原料和载体,产生的米糠作为天然营养强化剂,采取热压凝胶法制备营养质构米。在预试验的基础上,采用响应面法考察热压凝胶过程条件包括喂料含水率,螺杆转速,5个加热区机筒温度对营养质构米的质构和营养特性的影响,得出制备最佳工艺条件:当喂料转速为30r/min,米糠添加量为4%,物料含水率为30%,螺杆转速为17.7r/min,5个区机筒温度分别为50,65,85,100,95～97℃。在此条件下制备的营养质构米含有质量分数总膳食纤维11.44%,蛋白质11.62%,脂肪6.49%,而维生素为B12.07μg/g,维生素B20.31μg/g和γ-谷维素12.04mg/100g。相比于天然精白米,质构特性相近,但维生素B1,维生素B2,γ-谷维素分别增加了1.17,0.06,5.83μg/g,为营养质构米工业化生产提供参考。     

Quantification of tocopherols, tocotrienols, and γ-oryzanol contents and their distribution in some commercial rice varieties in Taiwan

The eight vitamin E isomers [α-, β-, γ-, and δ-tocopherols (T) and α-, β-, γ-, and δ-tocotrienols (T3)] and γ-oryzanol are known to possess diverse biological activities. This study examined the contents of these compounds and their distribution in 16 commercial rice varieties in Taiwan. Results showed that the order of vitamin E, total T, total T3, and γ-oryzanol contents was rice bran > brown rice > rice husk > polished rice. γ-T3 was the highest vitamin E isomer present in all rice samples, while β-T, β-T3, δ-T, and δ-T3 were present in trace amounts. The Japonica varieties contained a higher total T, total T3, and γ-oryzanol than the Indica varieties. They also have a higher level of α-T and α-T3 but a lower level of γ-T and γ-T3 than the Indica varieties. However, no obvious difference in total T, total T3, and γ-oryzanol content was noted between black- and red-colored rice varieties.     

Antioxidants and antioxidant activity of several pigmented rice brans

This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic extraction, the DPPH free radical scavenging activity and antioxidant activity were measured. The pigmented rice bran extract had a greater reducing power than a normal rice bran extract from a long grain white rice. All bran extracts were highly effective in inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis of antioxidants in rice bran found that γ-oryzanol (39-63%) and phenolic acids (33-43%) were the major antioxidants in all bran samples, and black rice bran also contained anthocyanins 18-26%. HPLC analysis of anthocyanins showed that pigmented bran was rich in cyanidin-3-glucoside (58-95%). Ferulic acid was the dominant phenolic acid in the rice bran samples. Black rice bran contained gallic, hydroxybenzoic, and protocatechuic acids in higher contents than red rice bran and normal rice bran. Furthermore, the addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.     

Hypolipidemic effect of oils with balanced amounts of fatty acids obtained by blending and interesterification of coconut oil with rice bran oil or sesame oil

Blended oils comprising coconut oil (CNO) and rice bran oil (RBO) or sesame oil (SESO) with saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid at a ratio of 1:1:1 and polyunsaturated/saturated ratio of 0.8-1 enriched with nutraceuticals were prepared. Blended oils (B) were subjected to interesterification reaction using sn-1,3 specific Lipase from Rhizomucor miehei. Fatty acid composition and nutraceutical contents of the blended oil were not affected by interesterification reaction. Male Wistar rats were fed with AIN-76 diet containing 10% fat from CNO, RBO, SESO, CNO+RBO blend (B), CNO+SESO(B), CNO+RBO interesterified (I), or CNO+SESO(I) for 60 days. Serum total cholesterol (TC), low-density lipoprotein cholesterol, and triacylglycerols (TAGs) were reduced by 23.8, 32.4, and 13.9%, respectively, in rats fed CNO+RBO(B) and by 20.5, 34.1, and 12.9%, respectively, in rats fed CNO+SESO(B) compared to rats given CNO. Rats fed interesterified oils showed a decrease in serum TC, low-density lipoprotein cholesterol (LDL-C), and TAGs in CNO+RBO(I) by 35, 49.1, and 23.2 and by 33.3, 47, and 19.8% in CNO+SESO(I), respectively, compared to rats given CNO. Compared to rats fed CNO+RBO blended oils, rats on CNO+RBO interesterified oil showed a further decrease of 14.6, 24.7, and 10% in TC, LDL-C, and TAG. Rats fed CNO+SESO interesterified oils showed a decrease in serum TC, LDL-C, and TAG by 16.2, 19.6, and 7.8%, respectively, compared to rats given blended oils of CNO+SESO (B). Liver lipid analysis also showed significant change in the TC and TAG concentration in rats fed blended and interesterified oils of CNO+RBO and CNO+SESO compared to the rats given CNO. The present study suggests that feeding fats containing blended oils with balanced fatty acids lowers serum and liver lipids. Interesterified oils prepared using Lipase have a further lowering effect on serum and liver lipids even though the fatty acid composition of blended and interesterified oils remained same. These studies indicated that the atherogenic potentials of a saturated fatty acid containing CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts and interesterification of blended oil.     

Properties of extracts from defatted rice bran by its subcritical water treatment

Defatted rice bran was extracted with water and subcritical water at 50-250 degrees C for 5 min. The highest extract yield was achieved at 200 degrees C, at which the maximum amounts of protein and carbohydrate were also obtained. The total phenolic and furfural contents, radical scavenging activity, and antioxidative activity for the autoxidation of linoleic acid increased with increasing treatment temperature. The bran extracts exhibited emulsifying activity except for the extract prepared at 250 degrees C, which was concomitant with the disappearance of its high-molecular-mass substances. The extract prepared at 200 degrees C also had the highest emulsion-stabilizing activity.     

高酸值米糠油酯化脱酸成生物柴油原料

为充分利用高酸值米糠毛油,将其脱酸成生物柴油原料。采用酯化脱酸方法,通过对多种酯化脱酸催化剂的比较,结果表明氧化锌具有较强的催化活性。氧化锌作为米糠油酯化脱酸的催化剂,分别考察了甘油添加量、催化剂添加量、反应温度、反应时间对酯化脱酸的影响。得到了以下较优工艺参数：真空度为0.1 MPa,甘油添加量为理论甘油量1.044 g,催化剂添加量为油质量的0.1%,反应温度200℃,反应时间6 h。在此优化条件下,米糠油的酸值从38.14 mg/g降至5.17 mg/g,满足了作为生物柴油生产原料的要求。     

Characterization of triterpene alcohol and sterol ferulates in rice bran using LC-MS/MS

Ferulic acid esters of triterpene alcohols and sterols in rice bran oil have been extensively studied and reported to possess important pharmacological actions. Inconsistent results on the numbers and structures of ferulates have been reported, primarily because of the analytical procedures employed. Conventional methods for analysis of phytosterol content in oil are carried out by characterization of trimethylsilylated derivatives (TMS) using GC-EI-MS after saponification of oils or individual compound isolated from oils. This study developed an LC-MS/MS method for the direct analysis of triterpene alcohol and sterol esters in rice bran oil. In addition to verifying the results of previous research, nine new relatively polar triterpene alcohol and sterol esters were characterized by their retention behaviors in LC and ESI-MS data from both negative- and positive-ion mode. This is the first evidence for the presence of hydroxylated ferulate esters and caffeate esters as part of gamma-oryzanol in rice bran. The method enables rapid and direct on-line characterization of triterpene alcohol and sterol esters in oils. LC-MS/MS equipped with reverse-phase LC and ESI-MS should be well-suited for identification and quantification of the polar metabolites of phytosterols in biological fluids after consumption of rice bran oil or other oils.     

Prevention of hydrolytic rancidity in rice bran during storage.

The effect of microwave heating, packaging, and storage temperature on the production of free fatty acids (FFA) in rice bran was examined. Freshly milled raw rice bran was adjusted to 21% moisture content and heated in a microwave oven at 850 W for 3 min. Raw and microwave-heated rice bran were packed in zipper-top bags or vacuum-sealed bags and stored at 4-5 or 25 degrees C for 16 weeks. FFA content of bran was measured at 4-week intervals. Total FFA increased rapidly over the 16-week period from the initial value of 2.5% in raw bran stored at 25 degrees C to 54.9% in vacuum bags and 48.1% in zipper-top bags. However, total FFA of raw bran stored at 4-5 degrees C increased at a slower rate from an initial value of 2. 5 to 25.4% in vacuum bags and 19.5% in zipper-top bags. After 16 weeks of storage, total FFA of microwave-heated bran stored at 25 degrees C increased from 2.8 to 6.9 and 5.2%, respectively, for samples stored in vacuum bags and zipper-top bags. Total FFA of microwave-heated samples stored at 4-5 degrees C did not change significantly with storage time. Results showed that hydrolytic rancidity of rice bran can be prevented by microwave heating and that the recommended storage condition for microwaved rice bran is 4-5 degrees C in zipper-top bags.     

Purification and identification of components of gamma-oryzanol in rice bran Oil.

High-purity gamma-oryzanol was obtained from crude rice bran oil using a normal-phase preparative scale HPLC. A reverse-phase HPLC method was used for separating the individual components of gamma-oryzanol present in rice bran oil. Ten fractions were isolated and collected using the reverse-phase HPLC method, and their structures were identified. Identification was accomplished using GC/MS with an electron impact mass spectrum after components were transformed into trimethylsilyl ether derivatives. The 10 components of gamma-oryzanol were identified as Delta(7)-stigmastenyl ferulate, stigmasteryl ferulate, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, Delta(7)-campestenyl ferulate, campesteryl ferulate, Delta(7)-sitostenyl ferulate, sitosteryl ferulate, compestanyl ferulate, and sitostanyl ferulate. Three of these, cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate, were major components of gamma-oryzanol.     

Optimization of acid hydrolysis conditions for feruloylated oligosaccharides from rice bran through response surface methodolgy

Response surface methodology (RSM) was employed to optimize the hydrolysis conditions with trifluoroacetic acid (TFA) to obtain the maximum amount of feruloylated oligosaccharides from rice bran. The TFA concentration and hydrolysis time effects on feruloylated oligosaccharides recovery are studied. The optimum hydrolysis conditions for maximizing feruloylated oligosaccharides recovery were 193 mM TFA concentration and 1.36 h of hydrolysis time. Under these conditions the corresponding acyl ferulic group quantity was 78.63 microg in 1 mL of hydrolysate. The model was experimentally verified with a satisfactory coefficient of R (2) (= 0.96). The quantity of acyl ferulic group in the feruloylated oligosaccharides, purified using Amberlite XAD-4, was 916.12 microg/g of rice bran under the optimum hydrolysis conditions. The proposed method accounted for 54.08% of the total acyl ferulic group in rice bran. The results suggest that the proposed conditions were useful in maximizing recovery of feruloylated oligosaccharides from rice bran.