Physicochemical Properties and Nutritional Ingredients of Kernel Oil of <i>Carya cathayensis</i>Sarg

Carya cathayensis Sarg is distributed near Tianmu mountain areas in Zhejiang Province and Anhui Province, China. Kernel of Carya cathayensis Sarg, which is well-known for the daintiness and nutritional content, is popular and very delicious food in eastern China. In this paper, we investigated the physiochemical properties and nutrient gradients of the kernel oil of Carya cathayensis Sarg. The results showed that the kernel oil of Carya cathayensis Sarg contained 63% of fat, 9.1% of proteins, 3.6% of starch and 4.6% of soluble proteins (based ration of weight). The compositions of the fatty acids were very similar to olive oil, and the total unsaturated fatty acids were 94%. Meanwhile, the kernel oil of Carya cathayensis Sarg also contained some polyphenols such as vanillic acid, ferulic acid, 3-methoxybenzoic acid and quercetin. The content of total polyphenols was 9.7 μg/g. Furthermore, the kernel oil of Carya cathayensis Sarg also contained some trace amount of squalene, β-Sitosterol, Vitamin E.

山核桃油改善小鼠记忆功能的研究

对山核桃油改善小鼠的记忆功能进行了评价和研究。通过空间航行定位试验,各试验组的逃避潜伏期和对照组比较,均有统计学意义(P<0.05),其中,低剂量组(34.86±16.45)、高剂量组(30.94±15.36)和对照组(46.39±10.89)比较,有显著性差异(P<0.01);在小鼠空间探索试验中,各剂量组与对照组比较,小鼠穿越平台次数没有显著性差异,在东北象限的停留时间有显著性差异(P<0.05),其中,高剂量组(42.35±12.26)差异有高度统计学意义(P<0.01),与定位航行试验结果基本一致,说明各剂量组小鼠的空间记忆保持能力及空间定位的准确性强于对照组。试验结果表明,山核桃油对小鼠的记忆能力有显著的改善作用。

山核桃油的提取工艺及其特性研究

对乙醚浸提法提取山核桃油的工艺条件进行了试验。结果表明:液料比大于4mL/g、提取温度为55～65℃、提取时间2.5h,山核桃油的提取率较高。在单因素试验的基础上用正交试验得出优化工艺条件为:液料比为5mL/g、温度65℃、时间2.5h,在该条件下山核桃油的提取率为98.17%。油脂的理化指标为:碘价92.20g/100g、折光指数n201.4710、相对密度d200.9056、酸价0.750mg/g。采用气相色谱质谱分析仪对油脂的脂肪酸组成及含量进行了测定,结果表明,不饱和脂肪酸质量分数为91.51%,其中油酸和亚油酸质量分数为91.13%。

山核桃油的超临界CO_2萃取工艺及其特性研究

对超临界CO2萃取山核桃油的工艺条件进行了实验。单因素试验结果表明,粉碎粒度20～40目(孔径0.9～0.4mm)、萃取时间最短2h、萃取压力大于30MPa、萃取温度35～45℃时,山核桃油的萃取率较高。在单因素试验的基础上用正交试验进行了工艺参数优化,其适合工艺条件为:萃取时间2.5h,萃取压力30MPa,粉碎粒度30目(孔径0.6mm),萃取温度40℃。在该萃取条件下,山核桃油的提取率为95.74%。不同方法提取山核桃油主要理化特性测定结果表明,超临界CO2萃取的山核桃油具有碘价高、皂化价低、酸价低等特点,质量较好。采用气相色谱仪对油脂的脂肪酸组成及含量进行了测定。结果表明,不饱和脂肪酸含量为93.55%,其中油酸、亚油酸和亚麻酸的含量分别为68.01%、23.21%和2.11%。

水剂法提取山核桃油的工艺研究

对水剂法提取山核桃油的工艺条件进行了试验,结果表明,液料比为1.2-1.4mL/g,兑水温度大于70℃,兑水pH值为5.0-6.0时,山核桃的出油率较高;在单因素试验的基础上,用正交试验进行了工艺参数优化,其适合工艺条件为：液料比为1.4mL/g,兑水温度70℃,兑水pH值6.0,在该提取条件下,山核桃油的提取率为79.41%。