Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition an...Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.展开更多
综述了我国饮用水标准修订情况,以及新增水质指标和检验方法相关标准物质的研究现状。通过Web of Science数据库对饮用水新增指标相关文献发表情况进行了统计分析。针对新增标准检验方法的性能及标准物质需求进行了整理。基于国家标准...综述了我国饮用水标准修订情况,以及新增水质指标和检验方法相关标准物质的研究现状。通过Web of Science数据库对饮用水新增指标相关文献发表情况进行了统计分析。针对新增标准检验方法的性能及标准物质需求进行了整理。基于国家标准物质资源共享平台数据,总结分析了我国饮用水领域标准物质的市售现状和潜在研制品种。近10年间检出率高、危害性大的污染物是饮用水领域的监测热点;新增标准方法中涉及多种标准溶液的使用;新增指标中共9种未检索到相关标准物质信息,现有溶液标准物质品种无法完全满足标准方法的需求。根据调研结果进行分析总结,为今后饮用水领域标准物质的发展提供参考信息。展开更多
基金the China Agriculture Research System of MOF and MARA.
文摘Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.
文摘综述了我国饮用水标准修订情况,以及新增水质指标和检验方法相关标准物质的研究现状。通过Web of Science数据库对饮用水新增指标相关文献发表情况进行了统计分析。针对新增标准检验方法的性能及标准物质需求进行了整理。基于国家标准物质资源共享平台数据,总结分析了我国饮用水领域标准物质的市售现状和潜在研制品种。近10年间检出率高、危害性大的污染物是饮用水领域的监测热点;新增标准方法中涉及多种标准溶液的使用;新增指标中共9种未检索到相关标准物质信息,现有溶液标准物质品种无法完全满足标准方法的需求。根据调研结果进行分析总结,为今后饮用水领域标准物质的发展提供参考信息。
