搜索
305()Vol.30,No.5200910JournalofHenanUniversityofTechnology(NaturalScienceEdition)Oct.2009:2009207202:(150339):(19752),,,,,.:167322383(2009)0520009204,,,(,450052):,.:19020min,.,,:pH9.5,15,3.0%(V/W),2h.76%79%.:;;;:TS20112:B0,,,(),[1-2].,...Sharma[3],86%92%.,18h,18000g,,.[4]Alca2lase,86%()89%.[5],79.32%71.38%.,As1398,91.98%,88.21%.,(4h),.,,.,,,,.,,,.,,,.11.1(27.82%,49.66%,):;Alcalase2.4L:();:;.1.21.2.1:,GB/T5009.3-2003;:,GB/T5009.5-2003;:10()30,GB/T5009.6-2003.1.2.210mL,pH8.0-3mL,1mL2%(W/V),,15min,5mL,570nm(A).,:A=0.0267C-0.4732(C,g/mL;R2=0.9987).mol,C=0.4989A+0.2361.(mmol/g)=C1/(C21000):C1,mol/mL;C2,g/mL.1.2.31::200g,.(1605)(1905)(2205),20min.5min,.:(),.:(FW200,),.:60g,,4mol/LNaOHpH,(SHZ82,),551h.:Alcalase2.4L,.:,90,15min.:(4000r/min,15min).:;,4,.=100%.=100%.1.3,SPSS13.0forWindows,P0.05.22.1,:.,,.,..,(),,.160,;190,;220,.,190.,[6],.2.2(2)(pH9.5;2%(V/W);3h)22,13165:11,;17,.,,1415,.,.,,(15,pH9.5)22%;,73%.,,.,,;,,,.2.3pH(3)(15;2%(V/W);3h)3pH,.pH,,,[7].3,pH.pH9.5,.,.pHpH,pHAlcalase,.pH,pH.2.44:pH(A),(B),(C)(D),3,L9(34),3:().1,2.1pHABC/%D/h19.0141.0229.5152.03310.0163.042,ABCD;BCAD;BCDA.,pH.(1%)(2h),.2,,A2B1C3D2,pH9.5,14,3.0%,3h;,A3B2C3D2,pH10,15,3.0%,3h;,A2B3C3D3,pH9.5,16,3.0%,4h.,.,.,3h.,3:;;.,.2,,2h.2,5,,2h.A2B2C3D1,pH9.5,15,3.0%,2h.76%79%.12()30,,.,.[5].2ABCD/%/%/(mmolg-1)1111169.7968.861.182122273.8481.731.363133369.1280.331.674212376.2069.171.415223176.3778.911.506231270.6374.681.547313274.1775.911.278321365.5878.541.399332166.2578.941.53k1212.75220.16206212.41k2223.2215.79216.29218.64k3206206219.66210.9R17.214.1613.667.74k1230.92213.94222.08226.71k2222.76239.18229.84232.32k3233.39233.95235.15228.04R10.6325.2413.075.61k14.213.864.114.21k24.454.254.304.17k34.194.744.444.47R0.260.880.330.30,,,,[7].319020min,.,,:pH9.5,15,3.0%,2h.76%79%.:[1]RosenthalA,PyleDL,NiranjanK.Aque2ousandenzymaticprocessesforedibleoilex2traction[J].EnzymeMicrobTechnol,1996,19:4022420.[2]DominguezH,NunezMJ,LemaJM.Enzy2maticpretreatmenttoenhanceoilextractionfromfruitsandoilseeds:Areview[J].FoodChem,1994,49:2712286.[3]SharmaA,KhareSK,GuptaMN.Enzyme-assistedaqueousextractionofpeanutoil[J].JAmOilChemSoc,2002,79:2152218.[4],.-[J].,2003,22(4):60264.[5],,,.[J].,2006,22(6):16219.[6].[J].,2006,31(7):7211.[7],.[J].,2007,23(9):2132219.(17)5:SIMCA917[5]JaponLujanR,RuizJimenezJ.Discrimina2tionandclassificationofolivetreevarietiesandcultivationzonesbybiophenolcontents[J].JAgricFoodChem,2006,54:970629712.SIMCAANALYSISOF9KINDSOFVEGETABLEOILSANDFATSINAFEASIBILITYSTUDYBYGASCHROMATOGRAPHYHUANGYue2hua,FANLu,LIJuan(SchoolofChemistryandChemicalEngineering,HenanUnivesityofTechnology,Zhengzhou450052,China)Abstract:Inthiswork,softindependentmodelingofclassanalogy(SIMCA)patternrecognitionanalysiswasappliedtodiscriminatepeanutoil,soybeanoil,ricebranoil,palmoil,rapeseedoil,cornoil,cottonseedoil,sunfloweroilandsesameoil.Thefattyacidcompositionof219samplesfrom9kindsofvegetableoilandfatwereanalyzedbyGaschromatography,andthecontentoffattyacidswasobtainedbythepeakareanormaliza2tionmethod.Eachtypeofvegetableoilin9oftherelativecontentoffattyacidsasthevariablewasusedintheprocessingofspectrapretreated.which2/3ofsampleswereselectedforcalibration,theotherforvalidation.Ninekindsofvegetableoilonthetrainingsetofprincipalcomponentanalysis(PCA)andthroughtheestab2lishmentofcross-validationofthePCAmodelofthetypesofvegetableoilsandfats,thenuseSIMCAdis2criminantmodelestablishedsetofsamplestoverifyauthentication.Theresultsshowthattheclassificationac2curacyofthe9kindsofvegetableoilandfatwereyieldedabout100%.Inadditiontovalidationaccuracyofsesameoilwereyieldedabout75%.Thevalidationaccuracyofthe8kindsofvegetableoilandfatwereyieldedabout100%.Keywords:vegetableoilandfat;fattyacid;gaschromatography;discriminant;SIMCA;PCA(12)STUDYONAQUEOUSENZYMATICEXTRACTIONOFPEANUTOILANDPROTEINHYDROLYSATESZHANGShao2bing,WANGJian2guo,FANGJian,LIUJia2ying(SchoolofFoodScienceandTechnology,HenanUniversityofTechnology,Zhengzhou450052,China)Abstract:Toenhancethesensorypropertyofpeanutoil,peanutswereroastedatdifferenttemperaturesfol2lowedbyaqueousenzymaticextractionofoilandprotein.Theresultsindicatedthattheoilextractedfromthepeanutsroastedat190for20minpossesseddesirableordor.Theoptimalhydrolysisconditionswereasfol2lows:alcalineextractionpH9.5,theratioofpeanuttowater15,enzymeconcentration3.0%(V/W),hy2drolysistime2h.Undertheseconditions,thefreeoilandtheproteinhydrolysatesyieldswereabout76%and79%,respectively.Keywords:aqueousenzymaticextraction;peanut;fragrantpeanutoil;proteinhydrolysates