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Qualitative and Quantitative Analysis of Linoleic Acid in Polygonati Rhizoma 被引量:1
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作者 ZHOU Zhun YUAN Han-Wen +8 位作者 PENG Cai-Yun JIAN Yu-Qing ZHOU Xu-Dong LI Bin SHENG Wen-Bing GONG Li-Min HE Shu-Jin WANG Wei LIU Chang-Xiao 《Digital Chinese Medicine》 2020年第3期180-187,共8页
Objective To explore the major compound in Polygonati Rhizoma(Huang Jing,黄精)for quality control.Methods The major compound was isolated and analyzed by liquid chromatography-mass spectrometry(LC-MS),and subsequently... Objective To explore the major compound in Polygonati Rhizoma(Huang Jing,黄精)for quality control.Methods The major compound was isolated and analyzed by liquid chromatography-mass spectrometry(LC-MS),and subsequently further identified by nuclear magnetic resonance(NMR).Thin layer chromatography(TLC)was optimized based on the previous methods reported in the Chinese Pharmacopeia(2015 edition).Results The major compound was isolated from the natural material and identified as linoleic acid.A high performance liquid chromatography(HPLC)method with robust linearity(R2=0.9997),specificity,precision,stability,repeatability and recovery was developed for linoleic acid determination.TLC chromatogram was improved significantly after optimization for qualitative analysis.Conclusions The optimized TLC method is practical and can be adopted for quality control of Polygonati Rhizoma(Huang Jing,黄精).The levels of linoleic acid vary between species of Polygonati Rhizoma(Huang Jing,黄精),with Polygonatum cyrtonema Hua(Jiang Xing Huang Jing,姜型黄精)showing the highest contents.This study provides valuable information for quality control of Polygonati Rhizoma(Huang Jing,黄精). 展开更多
关键词 Polygonati Rhizoma(Huang Jing 黄精) Linoleic acid Qualitative analysis Quantitative analysis Thin layer chromatography(TLC) High performance liquid chromatography(HPLC)
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Chemical and Microbiological Properties of Karinyagi (Butter Stored in Rumen) Consumed in Turkey
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作者 Gokhan Akarca Abdullah Caglar Oktay Tomar 《Journal of Food Science and Engineering》 2015年第1期37-43,共7页
In this study, moisture content, peroxide and free fatty acid values and microbial counts of 30 Karinyagi samples taken from different retail markets in Afyonkarahisar province have been investigated. The average mois... In this study, moisture content, peroxide and free fatty acid values and microbial counts of 30 Karinyagi samples taken from different retail markets in Afyonkarahisar province have been investigated. The average moisture content of Karinyagi samples was found to be 17.64%. The average peroxide values of the samples was found 2.33 meq O2/kg fat. Free fatty acid values of samples ranged at 2.2-5.2 mg NaOH/g fat and the average acidity value was found to be 3.43 mg NaOH/g fat. Total aerobic mesophilic bacteria, yeast/mould, coliform group and Micrococcus/Staphylococcus counts of Karinyagi samples were 5.59, 5.54, 2.56, 1.24 log CFU/g fat, respectively. 展开更多
关键词 BUTTER Karinyagi peroxide value quality.
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黄油中风味物质的研究进展 被引量:2
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作者 任敏 李志国 +3 位作者 闫清泉 崔利敏 边燕飞 宗学醒 《食品工业》 CAS 2022年第9期280-284,共5页
黄油中的风味物质超过230种,但只有少数可以被认为是黄油香气的关键气味物质。随着风味物质检测手段的进步,对于其风味物质的研究也更为全面和准确。研究表明,甜性奶油的主要风味物质是内酯类,带有果味和奶油味。酸性黄油的主要香气成... 黄油中的风味物质超过230种,但只有少数可以被认为是黄油香气的关键气味物质。随着风味物质检测手段的进步,对于其风味物质的研究也更为全面和准确。研究表明,甜性奶油的主要风味物质是内酯类,带有果味和奶油味。酸性黄油的主要香气成分是双乙酰, γ-癸内酯以及丁酸和己酸等酸类物质,主要差别在于是否经过乳酸菌发酵。此外,许多研究通过脂肪酶水解黄油来增香并用于奶味香精的生产,酶解黄油产物主要以中、短链脂肪酸为主。黄油极易产生异味,主要是由自氧化和脂肪分解、光照以及微生物污染引起的。综述对于黄油风味物质的形成、不同种类黄油风味的差异以及异味的来源和特征风味物质的研究进展进行阐述,旨在为黄油的生产和应用提供理论依据。 展开更多
关键词 甜性黄油 酸性黄油 酶解黄油 关键风味物质 异味
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