Chinese Journal of Tropical Crops ›› 2020, Vol. 41 ›› Issue (11): 2353-2363.DOI: 10.3969/j.issn.1000-2561.2020.11.029
• Reviews • Previous Articles
TU Xinghao1,2,MA Huifang3,WEI Fang2,XIE Ya2,LYU Xin2,CHEN Hong2,DU Liqing1,*()
Received:
2020-07-11
Revised:
2020-08-13
Online:
2020-11-25
Published:
2020-12-23
Contact:
DU Liqing
CLC Number:
TU Xinghao,MA Huifang,WEI Fang,XIE Ya,LYU Xin,CHEN Hong,DU Liqing. Research Progress on the Physicochemical Properties and Exploitation of Mango Kernel Oil[J]. Chinese Journal of Tropical Crops, 2020, 41(11): 2353-2363.
Add to citation manager EndNote|Ris|BibTeX
URL: http://www.rdzwxb.com/EN/10.3969/j.issn.1000-2561.2020.11.029
检测指标 Detection index | 芒果产地 Origin of mango | |||||||
---|---|---|---|---|---|---|---|---|
印度 India | 伊朗 Iran | 泰国 Thailand | 埃及 Egypt | 扎伊尔 Zaire | 马达加斯加 Madagascar | 肯尼亚Kenya | 中国 China | |
熔点/℃ | 35 | 29~31 | — | — | 31~36 | — | 25~33 | 35~36 |
碘值/[g?(100 g)-1] | 49 | 54~57 | 37~39 | 45 | 47~58 | — | 54~57 | 73~83 |
不皂化物/% | 2.0 | 2.8~3.1 | — | 1.3~1.6 | 1.3~2.2 | 0.9~3.2 | 2.3~2.7 | 2.0~2.1 |
总甾醇/% | 1.2 | — | — | 1.2~2.2 | — | — | — | — |
生育酚/% | — | — | 0.08~0.10 | 0.3 | — | — | — | — |
游离脂肪酸/% | 0.1 | 1.3~1.7 | 0.2~0.3 | 1.8 | — | — | 2.3~3.8 | 1.5~1.8 |
甘油二酯/% | — | — | — | 0.7~0.8 | — | — | — | — |
甘油三脂/% | 96.1 | — | — | 93.7~97.6 | 94.8~97.5 | — | — | — |
Tab. 1 Fatty acid composition of mango kernel oil
检测指标 Detection index | 芒果产地 Origin of mango | |||||||
---|---|---|---|---|---|---|---|---|
印度 India | 伊朗 Iran | 泰国 Thailand | 埃及 Egypt | 扎伊尔 Zaire | 马达加斯加 Madagascar | 肯尼亚Kenya | 中国 China | |
熔点/℃ | 35 | 29~31 | — | — | 31~36 | — | 25~33 | 35~36 |
碘值/[g?(100 g)-1] | 49 | 54~57 | 37~39 | 45 | 47~58 | — | 54~57 | 73~83 |
不皂化物/% | 2.0 | 2.8~3.1 | — | 1.3~1.6 | 1.3~2.2 | 0.9~3.2 | 2.3~2.7 | 2.0~2.1 |
总甾醇/% | 1.2 | — | — | 1.2~2.2 | — | — | — | — |
生育酚/% | — | — | 0.08~0.10 | 0.3 | — | — | — | — |
游离脂肪酸/% | 0.1 | 1.3~1.7 | 0.2~0.3 | 1.8 | — | — | 2.3~3.8 | 1.5~1.8 |
甘油二酯/% | — | — | — | 0.7~0.8 | — | — | — | — |
甘油三脂/% | 96.1 | — | — | 93.7~97.6 | 94.8~97.5 | — | — | — |
种类 Variety | 爱文 Irwin | 肯特 Keitt | 汤米·阿特金斯 Tommy Atkins | 帕尔默 Palmer | 彩虹芒果 Maha Chanook | 法兰 Falan | 水仙芒 Nam Dok Mai |
---|---|---|---|---|---|---|---|
油脂含量/% | 11.9±0.2a | 7.8±1.1b | 10.7±1.1a | 7.3±0.2b | 7.4±0.5b | 5.4±0.4bc | 7.0±0.5bc |
棕榈酸C16:0 P | 8.5±0.2a | 8.4±0.2a | 8.2±0.7a | 6.5±0.3b | 6.7±0.1b | 8.8±0.3a | 8.0±0.1a |
硬脂酸C18:0 S | 38.0±0.6c | 35.1±0.9d | 38.5±3.0cd | 35.6±0.9de | 47.4±0.8a | 33.0±1.0f | 43.1±1.1b |
油酸C18:1n9 O | 44.3±0.1ab | 45.1±2.4ab | 44.4±1.7ab | 47.8±1.3a | 35.5±0.9d | 41.6±0.6bc | 38.8±0.8cd |
亚油酸C18:2 n6 L | 5.1±0.3b | 6.0±0.9b | 4.9±0.3b | 5.7±0.4b | 5.4±0.1b | 9.1±0.7a | 5.7±0.4b |
亚麻酸C18:3n3 Ln | 0.4±0.0d | 0.6±0.2bc | 0.5±0.1cd | 0.6±0.0c | 0.7±0.0b | 2.0±0.3a | 0.6±0.1c |
花生酸C20:0 A | 2.0±0.1bc | 2.5±0.1a | 1.8±0.1bc | 2.0±0.1b | 2.4±0.1a | 1.8±0.0c | 2.1±0.1b |
其他脂肪酸 | 1.7±0.1c | 2.4±0.2a | 1.7±0.2c | 1.7±0.2bc | 2.0±0.1b | 3.5±1.0a | 1.7±0.1c |
饱和脂肪酸 | 49.9±0.4c | 47.8±1.4d | 49.8±2.2cd | 45.5±0.9e | 58.0±0.9a | 46.5±1.6de | 54.4±1.0b |
单不饱和脂肪酸 | 44.6±0.2ab | 45.6±2.4ab | 44.8±1.8ab | 48.2±1.3a | 36.0±0.9d | 42.3±0.7bc | 39.3±0.8cd |
多不饱和脂肪酸 | 5.5±0.3b | 6.6±1.1b | 5.3±0.4b | 6.2±0.4b | 6.1±0.1b | 11.2±1.0a | 6.3±0.5b |
Tab. 2 Fatty acid composition of mango kernel oil
种类 Variety | 爱文 Irwin | 肯特 Keitt | 汤米·阿特金斯 Tommy Atkins | 帕尔默 Palmer | 彩虹芒果 Maha Chanook | 法兰 Falan | 水仙芒 Nam Dok Mai |
---|---|---|---|---|---|---|---|
油脂含量/% | 11.9±0.2a | 7.8±1.1b | 10.7±1.1a | 7.3±0.2b | 7.4±0.5b | 5.4±0.4bc | 7.0±0.5bc |
棕榈酸C16:0 P | 8.5±0.2a | 8.4±0.2a | 8.2±0.7a | 6.5±0.3b | 6.7±0.1b | 8.8±0.3a | 8.0±0.1a |
硬脂酸C18:0 S | 38.0±0.6c | 35.1±0.9d | 38.5±3.0cd | 35.6±0.9de | 47.4±0.8a | 33.0±1.0f | 43.1±1.1b |
油酸C18:1n9 O | 44.3±0.1ab | 45.1±2.4ab | 44.4±1.7ab | 47.8±1.3a | 35.5±0.9d | 41.6±0.6bc | 38.8±0.8cd |
亚油酸C18:2 n6 L | 5.1±0.3b | 6.0±0.9b | 4.9±0.3b | 5.7±0.4b | 5.4±0.1b | 9.1±0.7a | 5.7±0.4b |
亚麻酸C18:3n3 Ln | 0.4±0.0d | 0.6±0.2bc | 0.5±0.1cd | 0.6±0.0c | 0.7±0.0b | 2.0±0.3a | 0.6±0.1c |
花生酸C20:0 A | 2.0±0.1bc | 2.5±0.1a | 1.8±0.1bc | 2.0±0.1b | 2.4±0.1a | 1.8±0.0c | 2.1±0.1b |
其他脂肪酸 | 1.7±0.1c | 2.4±0.2a | 1.7±0.2c | 1.7±0.2bc | 2.0±0.1b | 3.5±1.0a | 1.7±0.1c |
饱和脂肪酸 | 49.9±0.4c | 47.8±1.4d | 49.8±2.2cd | 45.5±0.9e | 58.0±0.9a | 46.5±1.6de | 54.4±1.0b |
单不饱和脂肪酸 | 44.6±0.2ab | 45.6±2.4ab | 44.8±1.8ab | 48.2±1.3a | 36.0±0.9d | 42.3±0.7bc | 39.3±0.8cd |
多不饱和脂肪酸 | 5.5±0.3b | 6.6±1.1b | 5.3±0.4b | 6.2±0.4b | 6.1±0.1b | 11.2±1.0a | 6.3±0.5b |
甘油三酯TAG | 碳原子数 ECN | 母离子/子离子 MSn experiment (m/z) | 爱文 Irwin | 肯特 Keitt | 汤米·阿特金斯 Tommy Atkins | 帕尔默 Palmer | 彩虹芒果 Maha Chanook | 法兰 Falan | 水仙芒 Nam Dok Mai |
---|---|---|---|---|---|---|---|---|---|
LLLn | 40 | [894.7]: 599.4, 597.4 | 0.2±0.0 | 0.5±0.3 | 0.2±0.1 | 0.3±0.0 | 0.6±0.1 | 1.4±0.1 | 0.3±0.1 |
LLL | 42 | [896.7]: 599.4 | 0.7±0.1 | 1.1±0.3 | 0.4±0.1 | 1.0±0.0 | 1.0±0.2 | 1.4±0.1 | 0.6±0.1 |
OLLn | 42 | [896.6]: 601.5, 599.5, 597.4 | 0.4±0.1 | 0.7±0.2 | 0.3±0.1 | 0.7±0.0 | 0.6±0.0 | 1.7±0.1 | 0.4±0.0 |
PLLn | 42 | [870.8]: 597.4, 575.4, 573.4 | 0.3±0.0 | 0.7±0.4 | 0.3±0.2 | 0.4±0.0 | 0.6±0.1 | 1.9±0.1 | 0.3±0.1 |
OLL | 44 | [898.7]: 601.4, 599.4 | 1.9±0.3 | 2.6±0.5 | 1.4±0.3 | 3.0±0.1 | 1.8±0.1 | 3.1±0.1 | 1.8±0.3 |
OOLn | 44 | [898.7]: 603.4, 599.4 | 1.7±0.2 | 2.3±0.6 | 1.3±0.4 | 2.3±0.1 | 1.9±0.2 | 3.7±0.2 | 1.4±0.2 |
PLL/POLn | 44 | [872.7]: 599.4, 575.4 [872.8]: 599.4, 577.4, 573.4 | 0.9±0.1 | 1.4±0.4 | 1.1±0.3 | 1.2±0.0 | 1.4±0.1 | 3.1±0.2 | 1.2±0.1 |
OOL | 46 | [900.7]: 603.5, 601.4 | 5.0±0.3 | 6.5±0.4 | 4.2±0.8 | 6.6±0.2 | 2.7±0.1 | 5.6±0.2 | 3.7±0.6 |
SLL | 46 | [900.7]: 603.5, 599.4 | 1.4±0.2 | 1.7±0.4 | 1.2±0.2 | 1.9±0.2 | 1.5±0.0 | 1.8±0.1 | 1.6±0.1 |
POL/SOLn | 46 | [874.6]: 601.5, 577.4, 575.4 [900.7]: 605.5, 601.5, 599.4 | 5.4±0.1 | 6.5±0.5 | 5.1±0.8 | 6.2±0.2 | 4.3±0.3 | 8.1±0.2 | 4.8±0.6 |
PPL | 46 | [848.7]: 575.4, 551.4 | 2.6±0.2 | 2.2±0.4 | 2.4±0.4 | 1.7±0.1 | 2.2±0.1 | 3.0±0.2 | 2.5±0.1 |
OOO | 48 | [902.7]: 603.5 | 4.0±0.0 | 4.4±0.7 | 4.0±0.8 | 4.5±0.3 | 1.9±0.3 | 3.0±0.1 | 2.4±0.4 |
SOL | 48 | [902.7]: 605.5, 603.4, 601.5 | 11.3±0.8 | 10.7±0.4 | 10.2±0.3 | 12.3±0.5 | 8.1±0.5 | 9.4±0.2 | 10.2±1.2 |
POO | 48 | [876.7]: 603.5, 577.4 | 3.0±0.3 | 4.7±0.6 | 3.5±0.7 | 2.6±0.2 | 1.5±0.2 | 4.1±0.2 | 1.8±0.1 |
PSL | 48 | [876.8]: 603.5, 579.4, 575.4 | 9.6±0.7 | 8.5±1.4 | 9.2±0.6 | 7.2±0.6 | 10.6±0.4 | 9.2±0.4 | 10.2±0.4 |
PPO | 48 | [850.8]: 577.5, 551.4 | 1.2±0.1 | 0.9±0.2 | 1.1±0.2 | 0.6±0.1 | 1.0±0.0 | 0.8±0.1 | 1.1±0.0 |
SOO | 50 | [904.7]: 605.5, 603.4 | 10.1±0.6 | 9.1±1.2 | 10.7±0.5 | 11.9±0.7 | 5.0±0.7 | 6.8±0.3 | 6.7±0.8 |
SSL | 50 | [904.7]: 607.5, 603.5 | 13.2±0.3 | 11.2±0.3 | 13.4±1.8 | 12.1±0.1 | 16.4±0.8 | 9.9±0.6 | 15.6±0.4 |
PSO | 50 | [878.7]: 605.5, 579.4, 577.4 | 8.9±0.2 | 7.5±1.2 | 9.4±1.1 | 6.4±1.0 | 9.4±0.4 | 5.0±0.5 | 9.6±1.1 |
OOA/SLA | 52 | [932.8]: 633.5, 603.5 [932.8]: 635.6, 631.5, 603.5 | 1.5±0.1 | 1.7±0.2 | 1.3±0.1 | 1.7±0.3 | 0.8±0.3 | 1.7±1.1 | 1.2±0.3 |
SOS | 52 | [906.7]: 607.5, 605.5 | 15.0±1.4 | 13.4±2.1 | 17.6±3.6 | 13.4±0.2 | 23.7±2.2 | 10.7±1.4 | 20.8±3.2 |
SOA | 54 | [934.8]: 635.6, 633.5, 605.5 | 1.0±0.1 | 1.1±0.3 | 1.0±0.2 | 1.1±0.1 | 1.6±0.2 | 0.6±0.1 | 1.3±0.3 |
其他甘油三酯 | 1.1±0.1 | 1.0±0.1 | 0.8±0.2 | 1.3±0.2 | 1.7±0.1 | 3.6±0.3 | 1.0±0.1 | ||
单不饱和TAGs | 52.0±0.5 | 45.4±1.5 | 54.5±5.0 | 42.9±1.7 | 65.4±2.0 | 40.2±1.9 | 61.4±4.6 | ||
双不饱和TAGs | 33.0±1.2 | 35.5±0.5 | 32.5±2.6 | 37.3±1.0 | 22.8±1.6 | 36.6±0.7 | 27.0±3.0 | ||
三不饱和 TAGs | 13.7±0.9 | 18.0±1.5 | 11.9±2.6 | 18.5±0.4 | 11.0±0.7 | 21.4±0.9 | 10.8±1.8 |
Tab. 3 Contents of triglycerides in different mango varieties
甘油三酯TAG | 碳原子数 ECN | 母离子/子离子 MSn experiment (m/z) | 爱文 Irwin | 肯特 Keitt | 汤米·阿特金斯 Tommy Atkins | 帕尔默 Palmer | 彩虹芒果 Maha Chanook | 法兰 Falan | 水仙芒 Nam Dok Mai |
---|---|---|---|---|---|---|---|---|---|
LLLn | 40 | [894.7]: 599.4, 597.4 | 0.2±0.0 | 0.5±0.3 | 0.2±0.1 | 0.3±0.0 | 0.6±0.1 | 1.4±0.1 | 0.3±0.1 |
LLL | 42 | [896.7]: 599.4 | 0.7±0.1 | 1.1±0.3 | 0.4±0.1 | 1.0±0.0 | 1.0±0.2 | 1.4±0.1 | 0.6±0.1 |
OLLn | 42 | [896.6]: 601.5, 599.5, 597.4 | 0.4±0.1 | 0.7±0.2 | 0.3±0.1 | 0.7±0.0 | 0.6±0.0 | 1.7±0.1 | 0.4±0.0 |
PLLn | 42 | [870.8]: 597.4, 575.4, 573.4 | 0.3±0.0 | 0.7±0.4 | 0.3±0.2 | 0.4±0.0 | 0.6±0.1 | 1.9±0.1 | 0.3±0.1 |
OLL | 44 | [898.7]: 601.4, 599.4 | 1.9±0.3 | 2.6±0.5 | 1.4±0.3 | 3.0±0.1 | 1.8±0.1 | 3.1±0.1 | 1.8±0.3 |
OOLn | 44 | [898.7]: 603.4, 599.4 | 1.7±0.2 | 2.3±0.6 | 1.3±0.4 | 2.3±0.1 | 1.9±0.2 | 3.7±0.2 | 1.4±0.2 |
PLL/POLn | 44 | [872.7]: 599.4, 575.4 [872.8]: 599.4, 577.4, 573.4 | 0.9±0.1 | 1.4±0.4 | 1.1±0.3 | 1.2±0.0 | 1.4±0.1 | 3.1±0.2 | 1.2±0.1 |
OOL | 46 | [900.7]: 603.5, 601.4 | 5.0±0.3 | 6.5±0.4 | 4.2±0.8 | 6.6±0.2 | 2.7±0.1 | 5.6±0.2 | 3.7±0.6 |
SLL | 46 | [900.7]: 603.5, 599.4 | 1.4±0.2 | 1.7±0.4 | 1.2±0.2 | 1.9±0.2 | 1.5±0.0 | 1.8±0.1 | 1.6±0.1 |
POL/SOLn | 46 | [874.6]: 601.5, 577.4, 575.4 [900.7]: 605.5, 601.5, 599.4 | 5.4±0.1 | 6.5±0.5 | 5.1±0.8 | 6.2±0.2 | 4.3±0.3 | 8.1±0.2 | 4.8±0.6 |
PPL | 46 | [848.7]: 575.4, 551.4 | 2.6±0.2 | 2.2±0.4 | 2.4±0.4 | 1.7±0.1 | 2.2±0.1 | 3.0±0.2 | 2.5±0.1 |
OOO | 48 | [902.7]: 603.5 | 4.0±0.0 | 4.4±0.7 | 4.0±0.8 | 4.5±0.3 | 1.9±0.3 | 3.0±0.1 | 2.4±0.4 |
SOL | 48 | [902.7]: 605.5, 603.4, 601.5 | 11.3±0.8 | 10.7±0.4 | 10.2±0.3 | 12.3±0.5 | 8.1±0.5 | 9.4±0.2 | 10.2±1.2 |
POO | 48 | [876.7]: 603.5, 577.4 | 3.0±0.3 | 4.7±0.6 | 3.5±0.7 | 2.6±0.2 | 1.5±0.2 | 4.1±0.2 | 1.8±0.1 |
PSL | 48 | [876.8]: 603.5, 579.4, 575.4 | 9.6±0.7 | 8.5±1.4 | 9.2±0.6 | 7.2±0.6 | 10.6±0.4 | 9.2±0.4 | 10.2±0.4 |
PPO | 48 | [850.8]: 577.5, 551.4 | 1.2±0.1 | 0.9±0.2 | 1.1±0.2 | 0.6±0.1 | 1.0±0.0 | 0.8±0.1 | 1.1±0.0 |
SOO | 50 | [904.7]: 605.5, 603.4 | 10.1±0.6 | 9.1±1.2 | 10.7±0.5 | 11.9±0.7 | 5.0±0.7 | 6.8±0.3 | 6.7±0.8 |
SSL | 50 | [904.7]: 607.5, 603.5 | 13.2±0.3 | 11.2±0.3 | 13.4±1.8 | 12.1±0.1 | 16.4±0.8 | 9.9±0.6 | 15.6±0.4 |
PSO | 50 | [878.7]: 605.5, 579.4, 577.4 | 8.9±0.2 | 7.5±1.2 | 9.4±1.1 | 6.4±1.0 | 9.4±0.4 | 5.0±0.5 | 9.6±1.1 |
OOA/SLA | 52 | [932.8]: 633.5, 603.5 [932.8]: 635.6, 631.5, 603.5 | 1.5±0.1 | 1.7±0.2 | 1.3±0.1 | 1.7±0.3 | 0.8±0.3 | 1.7±1.1 | 1.2±0.3 |
SOS | 52 | [906.7]: 607.5, 605.5 | 15.0±1.4 | 13.4±2.1 | 17.6±3.6 | 13.4±0.2 | 23.7±2.2 | 10.7±1.4 | 20.8±3.2 |
SOA | 54 | [934.8]: 635.6, 633.5, 605.5 | 1.0±0.1 | 1.1±0.3 | 1.0±0.2 | 1.1±0.1 | 1.6±0.2 | 0.6±0.1 | 1.3±0.3 |
其他甘油三酯 | 1.1±0.1 | 1.0±0.1 | 0.8±0.2 | 1.3±0.2 | 1.7±0.1 | 3.6±0.3 | 1.0±0.1 | ||
单不饱和TAGs | 52.0±0.5 | 45.4±1.5 | 54.5±5.0 | 42.9±1.7 | 65.4±2.0 | 40.2±1.9 | 61.4±4.6 | ||
双不饱和TAGs | 33.0±1.2 | 35.5±0.5 | 32.5±2.6 | 37.3±1.0 | 22.8±1.6 | 36.6±0.7 | 27.0±3.0 | ||
三不饱和 TAGs | 13.7±0.9 | 18.0±1.5 | 11.9±2.6 | 18.5±0.4 | 11.0±0.7 | 21.4±0.9 | 10.8±1.8 |
甘油三脂 Triglycerides | SOS | POS | POP | SOA | SOO | POO | OOO |
---|---|---|---|---|---|---|---|
纯可可脂 | 19.2~37.2 | 26.3~45.3 | 12.5~18.0 | 0.8~1.3 | 3.9~11.3 | 1.3~10 | 0.6~2.2 |
类可可脂 | 40.5 | 41.6 | 11.3 | 2.4 | 1.4 | 0.8 | 0.2 |
芒果核仁油 | 29.4~55.4 | 5.7~19.8 | 1.0~8.9 | 0.9~4.1 | 10.8~23.3 | 1.8~10.8 | 2.5~8.6 |
Tab. 4 Composition of triglycerides in cocoa butter, cocoa butter alternatives and mango kernel oil
甘油三脂 Triglycerides | SOS | POS | POP | SOA | SOO | POO | OOO |
---|---|---|---|---|---|---|---|
纯可可脂 | 19.2~37.2 | 26.3~45.3 | 12.5~18.0 | 0.8~1.3 | 3.9~11.3 | 1.3~10 | 0.6~2.2 |
类可可脂 | 40.5 | 41.6 | 11.3 | 2.4 | 1.4 | 0.8 | 0.2 |
芒果核仁油 | 29.4~55.4 | 5.7~19.8 | 1.0~8.9 | 0.9~4.1 | 10.8~23.3 | 1.8~10.8 | 2.5~8.6 |
序号No. | 名称Name | 拉丁名/英文名Latin name/English name | 卫计委批准公告Announcement |
---|---|---|---|
1 | 杜仲籽油 | Eucommia ulmoides Oliv. seed oil | 2009年第12号公告 |
2 | 茶叶籽油 | Tea Camellia seed oil | 2009年第18号公告 |
3 | DHA藻油 | DHA algal oil | 2009年第18号公告 |
4 | 御米油(罂粟籽油) | Poppy seed oil | 2010年第3号公告 |
5 | 翅果油 | Elaeagnus mollis Diels oil | 2011年第1号公告 |
6 | 元宝枫籽油 | Acer truncatum Bunge seed oil | 2011年第9号公告 |
7 | 牡丹籽油 | Peony seed oil | 2011年第9号公告 |
8 | 盐地碱蓬籽油 | Suaeda salsa seed oil | 2013年第1号公告 |
9 | 美藤果油 | Sacha inchi oil | 2013年第1号公告 |
10 | 盐肤木果油 | Sumac fruit oil | 2013年第1号公告 |
11 | 长柄扁桃油 | Amygdalus pedunculata oil | 2013年第10号公告 |
12 | 光皮梾木果油 | Swida wilsoniana oil | 2013年第10号公告 |
13 | 磷虾油 | Krill oil | 2013年第16号公告 |
14 | 水飞蓟籽油 | Silybum marianum Seed oil | 2014年第6号公告 |
15 | 番茄籽油 | Tomato Seed Oil | 2014年第15号公告 |
16 | 乳木果油 | Shea butter | 2017年第7号公告 |
Tab. 5 List of new oilseeds (new resource food) approved from 2008 to 2019
序号No. | 名称Name | 拉丁名/英文名Latin name/English name | 卫计委批准公告Announcement |
---|---|---|---|
1 | 杜仲籽油 | Eucommia ulmoides Oliv. seed oil | 2009年第12号公告 |
2 | 茶叶籽油 | Tea Camellia seed oil | 2009年第18号公告 |
3 | DHA藻油 | DHA algal oil | 2009年第18号公告 |
4 | 御米油(罂粟籽油) | Poppy seed oil | 2010年第3号公告 |
5 | 翅果油 | Elaeagnus mollis Diels oil | 2011年第1号公告 |
6 | 元宝枫籽油 | Acer truncatum Bunge seed oil | 2011年第9号公告 |
7 | 牡丹籽油 | Peony seed oil | 2011年第9号公告 |
8 | 盐地碱蓬籽油 | Suaeda salsa seed oil | 2013年第1号公告 |
9 | 美藤果油 | Sacha inchi oil | 2013年第1号公告 |
10 | 盐肤木果油 | Sumac fruit oil | 2013年第1号公告 |
11 | 长柄扁桃油 | Amygdalus pedunculata oil | 2013年第10号公告 |
12 | 光皮梾木果油 | Swida wilsoniana oil | 2013年第10号公告 |
13 | 磷虾油 | Krill oil | 2013年第16号公告 |
14 | 水飞蓟籽油 | Silybum marianum Seed oil | 2014年第6号公告 |
15 | 番茄籽油 | Tomato Seed Oil | 2014年第15号公告 |
16 | 乳木果油 | Shea butter | 2017年第7号公告 |
研发的产品形式 Product form of R & D | 芒果核仁油处理方式 Treatment of mango kernel oil | 产品开发研究结论 Research conclusion of product development |
---|---|---|
饼干 | 芒果核仁粉以一定比例加入饼干中 | 改善了饼干的抗氧化性能,芒果仁粉的最佳浓度为40%,添加改善了饼干的色泽、营养价值和储存稳定性 |
抗氧化剂 | 以1%、5%和10%的浓度与 食用油混合 | 能够抑制亚油酸和亚麻酸等不饱和脂肪酸氧化,延长食用油氧化诱导期,从而有效地抑制了食用油的氧化 |
可可脂改良剂 | 超临界CO2提取 | 该脂中SOS含量为65%,其表观颜色、脂肪酸组成、热力学性质与可可脂类似 |
代可可脂 | 超临界CO2提取, 与棕榈硬脂3:1混合 | 混合脂中,构成脂肪球晶的针状体最为均匀致密,有助于改善巧克力的品质,理化性质与可可脂类似 |
类可可脂 | 己烷提取,与棕榈油中间分提 物1:1混合,进行酶促交换反应 | 反应所得混合脂,滑熔点、皂值、碘值、热力学特性与可可脂类似,形成的脂肪晶型以β型为主 |
起酥油 | 己烷提取芒果核仁油与起酥油按量比1:4混合 | 与单一使用起酥油相比,混合油烤制的饼干表现出更好的氧化稳定性及抑制自由基生成能力,并且饼干的色泽、风味等感官品质和质构特性得以显著改善 |
人造黄油 | 压榨,与精炼棕榈油1:1混合 | 混合油熔点为34.0 ℃,能够抑制油脂氧化,表现出良好的氧化稳定性。感官指标与市售人造黄油比,无显著差异 |
唇膏、口红、 乳液等 | 作为保湿剂加入化妆品 | 具有防晒、预防唇炎、修复损伤等作用,长期使用可延缓皮肤衰老,维护唇部肌肤健康。 |
食用油 | 直接作为食用油原料 | 营养价值较高,经过检测不存在有毒化合物,安全性方面不存在问题 |
Tab. 6 Processing and utilization of mango kernel oil
研发的产品形式 Product form of R & D | 芒果核仁油处理方式 Treatment of mango kernel oil | 产品开发研究结论 Research conclusion of product development |
---|---|---|
饼干 | 芒果核仁粉以一定比例加入饼干中 | 改善了饼干的抗氧化性能,芒果仁粉的最佳浓度为40%,添加改善了饼干的色泽、营养价值和储存稳定性 |
抗氧化剂 | 以1%、5%和10%的浓度与 食用油混合 | 能够抑制亚油酸和亚麻酸等不饱和脂肪酸氧化,延长食用油氧化诱导期,从而有效地抑制了食用油的氧化 |
可可脂改良剂 | 超临界CO2提取 | 该脂中SOS含量为65%,其表观颜色、脂肪酸组成、热力学性质与可可脂类似 |
代可可脂 | 超临界CO2提取, 与棕榈硬脂3:1混合 | 混合脂中,构成脂肪球晶的针状体最为均匀致密,有助于改善巧克力的品质,理化性质与可可脂类似 |
类可可脂 | 己烷提取,与棕榈油中间分提 物1:1混合,进行酶促交换反应 | 反应所得混合脂,滑熔点、皂值、碘值、热力学特性与可可脂类似,形成的脂肪晶型以β型为主 |
起酥油 | 己烷提取芒果核仁油与起酥油按量比1:4混合 | 与单一使用起酥油相比,混合油烤制的饼干表现出更好的氧化稳定性及抑制自由基生成能力,并且饼干的色泽、风味等感官品质和质构特性得以显著改善 |
人造黄油 | 压榨,与精炼棕榈油1:1混合 | 混合油熔点为34.0 ℃,能够抑制油脂氧化,表现出良好的氧化稳定性。感官指标与市售人造黄油比,无显著差异 |
唇膏、口红、 乳液等 | 作为保湿剂加入化妆品 | 具有防晒、预防唇炎、修复损伤等作用,长期使用可延缓皮肤衰老,维护唇部肌肤健康。 |
食用油 | 直接作为食用油原料 | 营养价值较高,经过检测不存在有毒化合物,安全性方面不存在问题 |
芒果核仁油应用 Application of mango kernel oil | 皮肤护理方面的效果 Effect of skin treatment |
---|---|
皮肤干燥和冻伤 | 在干性皮肤上施用芒果核仁油可有效改善和治疗干性皮肤,保湿,赋予皮肤柔软性并防止冻伤 |
皮疹 | 婴幼儿易出现皮疹,皮疹在炎热和潮湿的气候中比较严重,芒果核仁油具有广泛的活性多酚成分和多种生物活性化合物,可作为抗疹治疗的原料使用 |
皮肤污渍和皱纹 | 芒果核仁油具有去除皮肤污渍的能力,且其油脂中含有的酚类物质具有抗衰老特性 |
皮肤瘙痒 | 芒果核仁油是酚类化合物的丰富来源,酚类物质具有抗菌活性,有助于治疗皮肤瘙痒 |
防晒霜 | 芒果核仁油被广泛应用于许多化妆品中,具有防晒和治愈皮肤晒伤的特性 |
剃须膏 | 芒果核仁油的脂肪酸和甘油三酸酯成分赋予其在剃须膏中使用的独特功能,能使剃须顺滑并对皮肤的刺激较小,还可以将剃须后的防腐剂等使用量减至最少 |
伤口和裂痕,皮炎 | 皮肤开裂是一个严重的问题,在皮肤裂缝上使用芒果核仁油可以快速修复,也可以用作皮肤裂口和皮炎预防剂 |
怀孕期间的妊娠纹 | 妊娠期间和之后形成的妊娠纹是一个普遍的现象,在妊娠期间和妊娠后持续使用芒果核仁油不仅可以避免形成妊娠纹,而且还可以消除妊娠纹。 |
肌肉疲劳,疼痛和紧张 | 使用芒果核仁油可以缓解由于肌肉疲劳引起的疼痛,并且由于存在酚类物质,它还可以作为抗抑郁药的成分 |
透皮促渗剂 | 经小鼠皮肤刺激、致敏实验和体外透皮实验证明,芒果核仁油能够显著增加经皮给药制剂的皮肤透过率,具有较强的透皮促渗作用,其透皮促渗能力显著优于氮酮。 |
Tab. 7 Mango kernel oil as skin curative
芒果核仁油应用 Application of mango kernel oil | 皮肤护理方面的效果 Effect of skin treatment |
---|---|
皮肤干燥和冻伤 | 在干性皮肤上施用芒果核仁油可有效改善和治疗干性皮肤,保湿,赋予皮肤柔软性并防止冻伤 |
皮疹 | 婴幼儿易出现皮疹,皮疹在炎热和潮湿的气候中比较严重,芒果核仁油具有广泛的活性多酚成分和多种生物活性化合物,可作为抗疹治疗的原料使用 |
皮肤污渍和皱纹 | 芒果核仁油具有去除皮肤污渍的能力,且其油脂中含有的酚类物质具有抗衰老特性 |
皮肤瘙痒 | 芒果核仁油是酚类化合物的丰富来源,酚类物质具有抗菌活性,有助于治疗皮肤瘙痒 |
防晒霜 | 芒果核仁油被广泛应用于许多化妆品中,具有防晒和治愈皮肤晒伤的特性 |
剃须膏 | 芒果核仁油的脂肪酸和甘油三酸酯成分赋予其在剃须膏中使用的独特功能,能使剃须顺滑并对皮肤的刺激较小,还可以将剃须后的防腐剂等使用量减至最少 |
伤口和裂痕,皮炎 | 皮肤开裂是一个严重的问题,在皮肤裂缝上使用芒果核仁油可以快速修复,也可以用作皮肤裂口和皮炎预防剂 |
怀孕期间的妊娠纹 | 妊娠期间和之后形成的妊娠纹是一个普遍的现象,在妊娠期间和妊娠后持续使用芒果核仁油不仅可以避免形成妊娠纹,而且还可以消除妊娠纹。 |
肌肉疲劳,疼痛和紧张 | 使用芒果核仁油可以缓解由于肌肉疲劳引起的疼痛,并且由于存在酚类物质,它还可以作为抗抑郁药的成分 |
透皮促渗剂 | 经小鼠皮肤刺激、致敏实验和体外透皮实验证明,芒果核仁油能够显著增加经皮给药制剂的皮肤透过率,具有较强的透皮促渗作用,其透皮促渗能力显著优于氮酮。 |
[1] | 颜忠业. 芒果核仁油及其类可可脂成分分离纯化工艺研究[D]. 大连: 大连工业大学, 2019. |
[2] | Jin Jun, Warda Pembe, Mu Hongyan, et al. Characteristics of mango kernel fats extracted from 11 China-specific varieties and their typically fractionated fractions[J]. Journal of the American Oil Chemists’ Society, 2016,93(8):1115-1125. |
[3] | Jin Jun, Zheng Liyou, Pembe W M, et al. Production of sn-1, 3-distearoyl-2- oleoyl- glycerol-rich fats from mango kernel fat by selective fractionation using 2-methyl-pentane based isohexane[J]. Food Chemistry, 2017,234(1):46-54. |
[4] |
Jin J, Jin Q, Akoh C C, et al. Mango kernel fat fractions as potential healthy food ingredients: A review[J]. Critical Reviews in Food Science & Nutrition, 2018,59(11):1794-1801.
DOI URL PMID |
[5] | Dunn H C, Hilditch T P. Notes on the component acids of west indian ben and mango seed oils[J]. Journal of the Society of Chemical Industry, 2010,66(7):209-211. |
[6] | Abdalbasit A M, Mohamed E S M, Ismail H. Chapter 34-mangifera indica mango seed kernel oil[J]. Unconventional Oilseeds & Oil Sources, 2017: 227-232. |
[7] | Nzikou J M, Kimbonguila A, Matos L, et al. Extraction and characteristics of seed kernel oil from mango (Mangifera indica)[J]. Research Journal of Environmental & Earth ences, 2010,2(1):31-35. |
[8] | Kemal M, Jabasingh S A, Yimam A, et al. Extraction and characterization of oil from ethiopian Mangifera Indica seed kernels[J]. Journal of entific & Industrial Research, 2018,77(2):131-135. |
[9] | Jahurul M H A, Zaidul I S M, Norulaini N A N, et al. Hard cocoa butter replacers from mango seed fat and palm stearin[J]. Food Chemistry, 2014,154(154):323-329. |
[10] | 吴文澜, 梁菊, 董亚南, 等. 芒果脂油脂成分分析和体外促渗作用研究[J]. 河南科技大学学报(自然科学版), 2012,33(4):96-99. |
[11] | 陈昱洁, 盛占武, 施瑞城, 等. 3个品种芒果果核乙醇提取物抗氧化活性[J]. 食品科学, 2011,32(9):8-13. |
[12] | 谷毅鹏, 颜忠业, 黄双全, 等. 响应面法优化芒果核仁油提取工艺的研究[J]. 食品工业, 2018,39(7):124-128. |
[13] | Gaydou E M, Bouchet P. Sterols, methyl sterols, triterpene alcohols and fatty acids of the kernel fat of different malagasy mango (Mangifera indica), varieties[J]. Journal of the American Oil Chemists Society, 1984,61(10):1589-1593. |
[14] |
Mutua J K, Imathiu S, Owino W. Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts[J]. Food Science & Nutrition, 2017,5(2):349-357.
DOI URL PMID |
[15] | Abdalla M A, Abu Salem F M, et al. Free amino acids of Egyptian mango, guava and orange juices[J]. Sudan Journal of Food Science & Technology, 1976,8:18-22. |
[16] | 康超, 李燕, 段振华, 等. 芒果核多酚纯化物成分分析及其抗氧化研究[J]. 食品研究与开发, 2017,38(22):6-13. |
[17] | 金俊, PEMBE Warda Mwinyi, 郑立友, 等. 5种亟待开发的类可可脂木本油料脂肪[J]. 中国油脂, 2017,42(4):1-7. |
[18] | Muchiri D R, Mahungu S M, Gituanja S N. Studies on mango (Mangifera indica, L.) kernel fat of some kenyan varieties in Meru[J]. Journal of the American Oil Chemists Society, 2012,89(9):1567-1575. |
[19] | Pee W M V, Boni L E, Foma M N, et al. Fatty acid composition and characteristics of the kernel fat of different mango (Mangifera indica) varieties[J]. Journal of the Science of Food & Agriculture, 2010,32(5):485-488. |
[20] | Dutra E D, Delima T A, Souza J L D, et al. Characterization of fat and biodiesel from mango seeds using H-1 NMR spectroscopy[J]. Biomass Conversion and Biorefinery, 2018,8(1):135-141. |
[21] | Jin J, Wang Y, Su H, et al. Oxidative Stabilities of mango kernel fat fractions produced by three-stage fractionation[J]. International Journal of Food Properties, 2016,20(11):2817-2829. |
[22] | Rawdkuen S, Sai-Ut S, Benjakul S. Optimizing the tyrosinase inhibitory and antioxidant activity of mango seed kernels with a response surface methodology[J]. Food Analytical Methods, 2016,9(11):1-12. |
[23] | 王惠英. 四种芒果脂的甘油三酯组成[J]. 云南植物研究, 1990,12(2):218-222. |
[24] | Jin J, Akon C C, Jin Q Z, et al. Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification[J]. LWT-Food Science Technol, 2018,97:308-316. |
[25] | Yamoneka J, Malumba P, Blecke C, et al. Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat[J]. Lwt-Food Science Technol, 2015,64(2):989-996. |
[26] |
Sneha R, Jeyarani T. Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols[J]. International Journal of Food Science and Technology, 2018,53(6):1527-1534.
DOI URL |
[27] |
Jin J, Jin Q Z, Akoh C C, et al. Mango kernel fat fractions as potential healthy food ingredients: A review[J]. Critical Reviews in Food Science and Nutrition, 2019,59(11):1794-1801.
DOI URL PMID |
[28] |
Sonwai S, Ponprachanuvut P. Studies of fatty acid composition, physicochemical and thermal properties, and crystallization behavior of mango kernel fats from various thai varieties[J]. Journal of Oleo Science, 2014,63(7):661-669.
DOI URL PMID |
[29] |
Lieb V M, Schuster L K, Kronmuller A, et al. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats[J]. Food Research International, 2019,116:527-537.
DOI URL PMID |
[30] | Shetty U S, Reddy Y R S, Khatoon S. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification[J]. Journal of Food Science and Technology-Mysore, 2014,51(2):315-321. |
[31] | Jahurul M H A, Zaidul I S M, Norulaini N N A, et al. Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats[J]. CyTA-Journal of Food, 2014,12(1):97-103. |
[32] | Jahurul M H A, Zaidul I S M, Norulaini N A N, et al. Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin[J]. Food Research International, 2014,65:401-406. |
[33] |
Jahurul M H A, Zaidul I S M, Norulaini N A N, et al. Hard cocoa butter replacers from mango seed fat and palm stearin[J]. Food Chem, 2014,154:323-329.
DOI URL PMID |
[34] | Jahurul M H A, Zaidul S M, Norulaini N A N, et al. Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance[J]. Food Research International, 2014,55:103-109. |
[35] |
Lieb V M, Schuster L K, Kronmuller A, et al. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats[J]. Food Research International, 2019,116:527-537.
DOI URL PMID |
[36] | Muchiri D R, Mahungu S M, Gituanja S N. Studies on mango (Mangifera indica, L.) kernel fat of some kenyan varieties in meru[J]. Journal of the American Oil Chemists Society, 2012,89(9):1567-1575. |
[37] | Chakraborty T, Das M K. De novo approach to utilize mango (Mangifera indica L.) seed kernel lipid in pharmaceutical lipid nanoformulation[J]. Journal of Pharmaceutical Innovation, 2017,12(3):226-237. |
[38] | Lucas E A, Li W J, Peterson S K, et al. Mango modulates body fat and plasma glucose and lipids in mice fed a high-fat diet[J]. British Journal of Nutrition, 2011,106(10):1495-1505. |
[39] | Khan I T, Nadeem M, Imran M, et al. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat[J]. Journal of Food Science and Technology-Mysore, 2018,55(3):992-1002. |
[40] | Dandekar P P, Patravale V B. Enzymatic synjournal of fructose ester from mango kernel fat[J]. Indian Journal of Chemical Technology, 2009,16(4):317-321. |
[41] |
Ornelas-paz J D J, Failla M L, Yahia E M, et al. Impact of the stage of ripening and dietary fat on in vitro bioaccessibility of beta-carotene in ‘Ataulfo’ mango[J]. Journal of Agricultural and Food Chemistry, 2008,56(4):1511-1516.
DOI URL PMID |
[42] | Torezan G A P, Menezes H C, Katekawa M E, et al. Microstructure and adsorption characteristics of mango chips obtained by osmotic dehydration and deep fat frying[J]. Dry Technol, 2007,25(1-3):153-159. |
[43] | Ali Z, Hhussain R A, Siddiqui H L. Hydrocarbons, fatty alcohols and sterols from three varieties of mango kernels fat[J]. Journal of the Chemical Society of Pakistan, 2007,29(6):628-633. |
[44] |
Sathi K R, Yahya M K, Archana K, et al. Utilization of mango kernel oil for the rhamnolipid production by Pseudomonas aeruginosa DR1 towards its application as biocontrol agent[J]. Bioresource Technology, 2016,221:291-299.
URL PMID |
[45] | Ribeiro S M R, Barbosa L C A, Queiroz J H, et al. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties[J]. Food Chemistry, 2008,110(3):620-626. |
[46] |
Sonwai S, Kaphueakngam P, Flood A. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent[J]. Journal of Food Science & Technology, 2014,51(10):2357-2369.
DOI URL PMID |
[47] |
Shen Q, Dong W, Yang M, et al. Lipidomic fingerprint of almonds (Prunus dulcis L. cv Nonpareil) using tiO2 nanoparticle based matrix solid-Phase dispersion and MALDI-TOF/ MS and its potential in geographical origin verification[J]. Journal of Agricultural & Food Chemistry, 2013,61(32):7739-7748.
DOI URL PMID |
[48] | 陈昱洁. 芒果核功能分析及部分功能成分提取工艺优化研究[D]. 海口: 海南大学, 2011. |
[49] |
Bebarta , Biranchi E, Jhansi , et al. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis[J]. Food Chemistry, 2013,136(2):889-894.
DOI URL PMID |
[50] | Momeny E, Vafaei N, Ramli N. Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil[J]. International Journal of Food Science & Technology, 2013,48(7):1549-1555. |
[51] | 杜萍, 杨芳, 张先俊. 滇芒果果仁脂肪酸组成分析[J]. 食品科学, 2010 (16):237-238. |
[52] |
Lieb V M, Schuster L K, Kronmüller Amrei, et al. Fatty acids, triacylglycerols, and thermal behaviour of various mango (Mangifera indica L.) kernel fats[J]. Food Research International, 2018,116:527-537.
DOI URL PMID |
[53] | 李科, 刘小雨, 张惟广. 基于芒果籽成分的利用研究进展[J]. 食品与发酵工业, 2018,44(11):325-332. |
[54] | Kumar S, Thakur A, Kumar N, et al. novel oil-in-water drilling mud formulated with extracts from Indian mango seed oil[J]. Petroleum Science, 2020,17(1):196-210. |
[55] | Chaianun N, Supakorn B, Praphan P. Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts[J]. Czech Journal of Food Sciences, 2018,36(1):8-15. |
[56] | Reddy S Y, Jeyarani T. Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending[J]. Journal of the American Oil Chemists Society, 2001,78(6):635-640. |
[57] | 孙晓洋, 毕艳兰, 杨国龙. 代可可脂、类可可脂、天然可可脂的组成及性质分析[J]. 中国油脂, 2007,32(10):38-42. |
[58] | Jin J, Jin Q, Wang X, et al. Improving heat and fat bloom stabilities of ‘dark chocolates’ by addition of mango kernel fat-based chocolate fats[J]. Journal of Food Engineering, 2019,246:33-41. |
[59] | Akanda M J H, Sarker M Z I, Norulaini N, et al. Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology[J]. Journal of Food ence & Technology, 2015,52(1):319-326. |
[60] | 涂行浩, 詹静, 李晓佳, 等. 芒果核仁脂的理化特性及组分分析[C]// 中国食品科学技术学会第十五届年会论文摘要集. 2018: 205-206. |
[61] | 刘凤仪, 周佳欣, 金铭, 等. 芒果生产过程中副产物的综合利用研究进展[J]. 食品工业, 2018,39(11):263-265. |
[62] |
Zhang Y, Liu X F, Han L F, et al. Regulation of lipid and glucose homeostasis by mango tree leaf extract is mediated by AMPK and PI3K/AKT signaling pathways[J]. Food Chemistry, 2013,141(3):2896-2905.
DOI URL PMID |
[63] |
Taing M W, Pierson J T, Shaw P N, et al. Mango (Mangifera indica L.) peel extract fractions from different cultivars differentially affect lipid accumulation in 3T3-L1 adipocyte cells[J]. Food & Function, 2013,4(3):481-491.
DOI URL PMID |
[64] | Robles-Sanchez M, Astlazaran-Garcia H, Martin-Belloso O, et al. Influence of whole and fresh-cut mango intake on plasma lipids and antioxidant capacity of healthy adults[J]. Food Research International, 2011,44(5):1386-1391. |
[65] |
Ali Z, Siddidui H L, Waheed A, et al. Distribution of fatty acids in triacylglycerols from ungrafted Desi Mango (Mangifera indica) kernel lipids[J]. Journal of Saudi Chemical Society, 2011,15(1):67-72.
DOI URL |
[66] | Singh V K, Jyoti , Reddy M M K, et al. Biomonitoring of organochlorines, glutathione, lipid peroxidation and cholinesterase activity among pesticide sprayers in mango orchards[J]. Clinica Chimica Acta, 2007,377(1-2):268-272. |
[67] | Reddy S Y, Jeyarani T. Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending[J]. Journal of the American Oil Chemists Society, 2001,78(6):635-640. |
[68] | Puravankara D, Boghra V, Sharma R S. Effect of antioxidant principles isolated from mango (Mangifera indica L) seed kernels on oxidative stability of buffalo ghee (butter-fat)[J]. Journal of the Science of Food and Agriculture, 2000,80(4):522-526. |
[1] | KANG Binbin,ZHANG Jinliang,WANG Xiang,ZHANG Lingyan,LIN Hetong,CHEN Tuanwei. Preparation and Thermal-oxidative Stability of Camellia Oil Microcapsules by Complex Coacervation [J]. Chinese Journal of Tropical Crops, 2020, 41(9): 1889-1889. |
Viewed | ||||||
Full text |
|
|||||
Abstract |
|
|||||