食品专业英语翻译原文及译文

Characterization of the Seed Oil and Meal from Monechma ciliatum and Prunus mahaleb Seeds
JAOCS, Journal of the American Oil Chemists' Society, Aug 2009 by Mariod, Abdalbasit Adam, Aseel, Kawthar Mahmoud, Mustafa, Ali Abdalgadir, Abdel-Wahab, Siddig Ibrahim
Abstract
The oil and meal from Monechma ciliatum (black mahlab) and Prunus mahaleb (white mahlab) seeds were characterized for their physicochemical properties. The oil content was found to be 30.95 and 13.15% in white and black mahlab seeds, respectively. The refractive indices of white mahlab oil (WMO) and black mahlab oil (BMO) were 1.475 and 1.470, and specific gravities were 0.8511 and 0.8167 g/cm^sup 3^, respectively. Saponification values were 184.23 and 180.3 mg KOH/g, peroxide values were 2.54 and 4.43 meq/kg, and unsaponifiable matter was 0.92 and 0.66%, respectively. The major fatty acids were palmitic 4.5%, stearic 16.0%, oleic 47.3%, and linoleic 31.4% in BMO, while in WMO they were palmitic 5.7%, oleic 45.0%, and linoleic acid 47.0%. A moderate amount of tocopherols were found at 45.2 and 28.5 mg/100 g in BMO and WMO, respectively. Protein content was found to be 21% in black and 28% in white mahlab seeds. The total amount of amino acids in black and white mahlab seeds was found to be 783.3 and 1,223.2 mg/g N, respectively. The concentration (on ppm dry-weight basis) of major elements (Ca, K, and Mg) and of minor elements (Al, Pb Ni, Mn, Cu, Cr, Co, and Fe) was also determined in the meals.
Keywords Amino acid * Fatty acid * ICP-MS * Mineral elements * Monechma ciliatum * Physicochemical properties * Prunus mahlab
Introduction
Recently, researchers all over the world have been looking to discover new sources of oils. In Sudan many studies have been done looking at the utilization of wild plants as a source of unconventional oil and their
maximum utilities as antioxidants [1-3]. One of these wild plants, considered among the plants of the future, is black mahlab (Monechma ciliatum), which is well known in Sudan and belongs to the family Acanthaceae. Black mahlab is an annual glabrous herb, 30-65 cm high [4], with simple leaves measuring about 4-7 × 1-2 cm [5]. Black mahlab (Monechma ciliatum) is a famous medicinal plant in western Sudan, especially in the Nuba Mountains and Gabel Mara area. The seeds are used as an effective laxative and contain a fixed oil that emits a sweet and pleasant odor. Its further used in traditional Sudanese fragrances, lotions, and other cosmetics used for wedding preparation and childbirth [6]. In Botswana, Monechma ciliatum was believed to play an important role as a medicine for the remedy of general body pain, liver, and bowel trouble (diarrhea), as well as sterility in women [7]. The plant is used to induce labor and menses in Nigeria. It is also reported that the dried leaves are powdered and burnt as an inhalation for colds [8]. In Sudan, the dried entire plant is used for diarrhea, vomiting, and as a scent preparation. The seed oil content is 11.6% with iodine value of 69 and saponification value of 175.16; the fatty acid composition is 20.2, 17.3, and 17.9% for oleic, linoleic, and arachidic acid, respectively [9, 10]. Previous study by Uguru and others [5] showed that the hot methanol extract of the leaves of M. ciliatum has potent oxytocic property in vivo and in vitro, thus justifying its use in traditional medicine.
White mahlab (Prunus mahaleb) is a deciduous tree, 1-2 m high, with many spreading branches; the bark is smooth and mahogany red. The leaves, which are up to 6 cm long, are bright green, shiny, oval, and finely toothed [H]. The white mahlab tree is a member of Rosaceae family, subfamily Prunoideae. The kernels of white mahlab seem to contain only small amounts of cyanogenic glycosides, but coumarin derivatives have been found. From the seeds, a fixed oil can be extracted that contains unusual conjugated linolenic fatty acid [12]. In Sudan, white mahlab is used in wedding preparations by crushing the seeds to manufacture traditional fragrances and lotions such as Dilka, Khumrra, and Darira. Also eating soaked white mahlab seeds is a remedy used for diarrhea in children. White mahlab is collected in Turkey and exported on a large scale. It is used in Turkey as a tonic or an antidiabetic in folk medicine and as a flavoring agent in making pies and candies. The white mahlab kernels form an important source of protein (30.98%) and fatty oil (40.40%). Its oil is also valuable in the preparation of lacquers and varnishes [12].
Monechma ciliatum still grows as a wild plant in different areas in western Sudan states. No research data on its commercial production and its oil composition are available.
Amino acid composition and protein digestibility measurements are considered necessary to predict accurately the protein quality of foods for human diets [13]. The widespread availability of vegetable oils around the world has resulted in the development of other oil-bearing plant species being neglected [14]. This study investigates the physicochemical and compositional properties including amino acids, minerals, trace elements, and fatty acids of seeds of the two mahlab plants, and a sensory evaluation of the oils obtained from these seeds is performed.
Materials and Methods
Samples, Solvents, and Reagents
All solvents used were of analytical grade. n-Hexane, methanol, chloroform, and petroleum ether were obtained from Prime for Scientific Services, Khartoum, Sudan. HCl, NaOH, HNO^sub 3^, and H^sub 2^O^sub 2^ were Suprapur grade (Merck, Darmstadt, Germany).
Dried seeds of white and black mahlab were collected from a local market in Khartoum North, Sudan, then blended to obtain homogeneous samples, and pulverized before representative samples were taken for chemical analysis. For determination of the oven-dry weight, samples were dried at 105 °C for 24 h. Moisture and volatile matter in the samples were determined following a previously described method [15].
Proximate Chemical Analysis
Moisture, lipid, ash, and crude-fiber contents were determined following the standard methods of the Association of Official Analytical Chemists [16]. The organic nitrogen content was quantified by the Kjeldahl method, and an estimate of the crude protein content was calculated by multiplication of the organic nitrogen content by a factor of 6.25 [17]. The two different samples were analyzed in triplicate. Total carbohydrate content was calculated from the difference, applying the formula:
100% - (% protein % lipid %ash %fiber)
Mineral Analysis
Two replicate aliquote (500 mg) from each of the dried, powdered plant specimens were weighed, then wet-ashed by refluxing overnight with 15 mL of concentrated HNO^sub 3^ and 2.0 mL of 70% HClO^sub 4^ at 150 °C. The samples were dried at 120 °C, and the residues were dissolved in 10 mL of 4.0 N HNO^sub 3^-1% HClO^sub 4^ solution. The mineral content of each sample solution was determined by an Agilent Technologies 7500c
inductively coupled plasma mass spectrometry (ICP-MS) system (Agilent Technologies, Wilmington, DE). Wavelengths used for the tested minerals were aluminum (Al) 396.152, calcium (Ca) 393.366, cadmium (Cd) 226.502, chromium (Cr) 206.149, cobalt (Co) 238.892, copper (Cu) 224.700, iron (Fe) 239.562, lead (Pb) 220.353, magnesium (Mg) 279.553, manganese (Mn) 257.610, nickel (Ni) 221.647, potassium (K) 766.490, and zinc (Zn) 213.856. The mineral contents of the samples were quantified against standard solutions of known concentrations, which were analyzed concurrently.
Oil Extraction and Determination
The seeds were milled gently in a blender (Braun Multimix System 200, with Multimix deluxe grinder, MXK4 Germany), and oil was extracted by Soxhlet apparatus using petroleum ether 40-60 °C and determined following a previously described method [15]. The oil content was determined as a percentage of the extracted oil to the sample weight (w/w). The samples were analyzed in triplicate, then mean and standard deviation were calculated. The extracted oil was stored in a cold room (4 °C) in a dark glass bottle under nitrogen blanket for further analysis.
Oil Physicochemical Analysis
Free fatty acids (FFA), iodine value (IV), saponification number (SN), peroxide value (PV), unsaponifiable matter, color, and refractive index (RI) were measured following a previously described method [15]. Color was determined using Lovibond Tintometer, Lovibond model E (Bicasa), suppUed by Griffin and Georgy, England, and refractive index was determined using an Abbe bench refractometer (model 46-315, England) with the temperature maintained at 30 °C. The analysis was done for the freshly extracted oils. The samples were analyzed in triplicate, then mean and standard deviation were calculated.
Fatty Acid Composition by Gas Liquid Chromatography
The fatty acid compositions of the seed oils were determined by gas liquid chromatography (GLC). The oils were converted to their corresponding methyl esters following a previously described method [15]. BF3/ methanol reagent (14% boron trifluoride) was used for methylation. GLC analysis of the fatty acid methyl esters (FAME) was performed using a
Hewlett-Packard HP5890 Series II gas Chromatograph (GLC) coupled to a flame ionization detector (FID) equipped with an Ultra 2 capillary column (25 m × 0.32 mm × 0.5 µm, 5% biphenyl and 95% dimethyl polysiloxane; Hewlett-Packard, Waldron, Germany), a split injector (split ratio 88:1), and an FID. The column temperature pro gram was 5 min at 150 °C, 10 °C/min to 275 °C, and 10 min at 275 °C. The injector temperature was 250 °C
with a split ratio of 88:1. The carrier gas was hydrogen at a flow rate of 1.6 mL/min. The detector temperature was 280 °C with air and hydrogen flow rates of 460 and 33 mL/min, respectively. The fatty acid peaks were identified by comparing the retention times with those of a mixture of standard FAMEs (Sigma Chemicals, Deisenhofen, Germany). Each FAME sample was analyzed in duplicate.
Tocopherol
For determination of tocopherols, a solution of 250 mg of Monechma ciliatum and Prunus mahaleb oils in 25 mL ?-heptane was directly used for the HPLC. The HPLC analysis was conducted using a Merck-Hitachi (Tokyo, Japan) low-pressure grathent system fitted with an L-6000 pump, a Merck-Hitachi F-1000 fluorescence spectrophotometer (detector wavelengths for excitation 295 nm, for emission 330 nm), and a D-2500 integration system. The samples (20 µL each) were injected by a Merck 655-A40 autosampler onto a Diol phas e HPLC column (25 cm × 4.6 mm i.d.) (Merck) using a flow rate of 1.3 mL/min. The mobile phase used was
n-heptane/methy tert-butyl ether (MTBE) (99:1, v/v) [18].
Amino Acid Composition by Amino Acid Analyzer
Preparation of Hydrolysate Sample
The content of dry matter and total N were determined according to procedures described by [16]. The content of amino acids (except for tryptophan) in defatted mahlab seeds was determined using Amino Acid Analyzer (L-8900 Hitachi-hitech, Japan) under the experimental conditions recommended for protein hydrolysates. Samples containing 5.0 mg of protein were acid hydrolyzed with 1.0 mL of 6 N HCl in vacuum-sealed hydrolysis vials at 110 °C for 22 h. The ninhydrine was added to the HCl as an internal standard. Hydrolysates were suitable for analysis of all amino acids. The tubes were cooled after hydrolysis, opened, and placed in a desiccator containing NaOH pellets under vacuum until dry (5-6 days). The residue was then dissolved in a suitable volume of a sample dilution Na-S buffer, pH 2.2 (Beckman Instr.), filtered through a millipore membrane (0.22-µm pore size) and analyzed for amino acids by ion-exchange chromatography in a Beckman (model 7300) instrument, equipped with an automatic integrator. Nitrogen in amino acids was determined by multiplying the concentration of individual amino acids by corresponding factors calculated from the percentage N of each amino acid [19]. The ammonia content was included in the calculation of protein nitrogen retrieval, as it comes from the degradation of some amino acids during acid hydrolysis [20, 21]. The ammonia nitrogen content was calculated by multiplying the ammonia content by 0.824 (N = 82.4% NH^sub 3^).
Expression of Results
The composition of amino acids was expressed as milligrams per gram of N to estimate the quality of the protein in mahlab defatted seeds using the amino acid score pattern where amino acid ratio = (mg of an essential amino acid in 1.0 g of test protein/mg of the same amino acid in 1.0 g of reference prote in × 100). Nine essential amino acids were calculated by using a previously described method [13], where egg protein was used as reference protein.
Sensory Evaluation
Panelists were chosen to taste the two mahlab oils for characterization of their organoleptic properties (color, flavor, and taste). Oil samples were presented to the panelists in clear glasses at room temperature and in duplicate. The sensory analysis used was described in detail by Min [22]. Sensory qualities of the two oils were evaluated using a hedonic scale of 1-10, where 1 indicated the poorest flavor, color, and taste quality and 10 the highest organoleptic quality. The numerical results were then subjected to statistical analysis.
Statistical Analysis
The analyses were performed wi tìi three replicates. The mean values and standard deviation (mean ± SD) were calculated and tested using the Student's i-test (P
Results and Discussion
Proximate Chemical Analysis
The proximate composition of the two mahlab seeds is given in Table 1. T he two samples showed significant differences (P ≤ 0.05) in all the analyzed constituents of the proximate composition except moisture content. The white mahlab seeds showed higher levels of lipid and protein content of 30.95 and 28.0 g/100 g, respectively, while black mahlab showed higher levels of fibers and carbohydrates content at 24.4 and 32.6 g/100 g, respectively. The results of oil content showed that white mahlab seed has a higher amount of oil (30.9 g/100 g) than the black mahlab seed (13.2 g/100 g). In 1981 Ayoub and Babiker [9] reported an oil content of 11.6% for black mahalb, which was higher than that reported in this study. Yücel [24] studied the seeds of Prunus mahaleb, and he found that die oil content ranged from 4.7 to 18.5 g/100 g, while Johansson et al. [25] mentioned that oil contents of Prunus mahaleb ranged from 12 to 16 g/100 g. The oil
content of Prunus mahaleb in this study was higher than that found in these other studies.
Oil Physicochemical Properties
The physicochemical properties of the two mahlab seed oils are shown in Table 2. Compared with Codex standards for crude vegetable oils [26], the white mahalab oil showed higher values for specific gravity, refractive index, acid value, peroxide value, saponification value, and unsaponifiable matter. Ayoub and Babiker [9] reported a lower saponification value (175.16) and a lower refractive index (1.4730) for black mahlab oil in comparison witìi me results in this study.
From Table 2 it is instructive to note that the refractive indices for the white mahlab seed oil (1.475) and black mahlab seed oil (1.470) fall within the same range of 1.467-1.477 for grapeseed oil. The acid values for WMO and BMO of 7.8 and 7.3 mg KOHVg, respectively, were higher man the Codex standards for sunflower and ground nut oils, whilst the peroxide values for the WMO of 2.54 meq/Kg oil and for the BMO of 4.43 meq 02/Kg oil were less than that recorded for sunflower and ground nut oils in Codex standards. The percent unsaponifiable matter, shown in Table 2 for white mahlab (0.99%) and black mahlab (0.66%) seed oils, was less than that recorded for sunflower and ground nut oils in Codex standards [26].
Sensory Evaluation of Black and White Mahlab Oil
Table 3 shows the results of the sensory evaluation for white and black mahlab oils. WMO oil scored more than 8 as overall score thus classifying the oil as better in color, odor, and taste. There was a significant difference (P
Fatty Acid Composition
The fatty acid composition determined by GLC of the black and white mahlab oils is illustrated in Table 4. The major fatty acids in white mahlab seed oil were oleic (45.0%), linoleic (47.0%), and palmitic (5.7%). This result was higher than that reported by Yiicel [24], who reported 35.4, 28.5, and 4.6% for oleic, linoleic, and palmitic, respectively, in white mahlab seed oil. The major fatty acids in black mahlab seed oil were oleic (47.3%), linoleic (31.4%), stearic (16.0%), and palmitic (4.5%). This were higher than reported by Ayoub and Babiker [9] who reported 20.2, 17.3, and 12.5% for oleic, linoleic, and palmitic acids, respectively. They also reported 17.9% for arachidic acid, which was surprisingly not found in this study. The percentage of unsaturated fatty acids in white mahlab oil was 92.1%, while it was 79.9% in black mahlab oil. White mahlab oil was very rich
in both oleic and linoleic acid, while black mahlab oil was rich in oleic acid only.
Tocopherol
The tocopherol content of the oil from black and white mahlab seeds is given in Table 5. They had moderate amounts of tocopherols, 45.2 and 28.5 mg/100 g, respectively. The main tocopherol of the two samples was
γ-tocopherol, which represented 80.7 and 77.6% of the total, followed by a-tocopherol and δ-tocopherol, which represented 12.3 and 1.6 mg/100 g in BMO and 1.4 and 6.4 mg/100 g in WMO, respectively.
Amino Acid Profile
The amino acid profile of black and white mahlab seed, analyzed by amino acid hydrolysis, is presented in Table 6. The percentage of
sulphur-containing amino acids (methionine and cystine) in white mahlab seed was 3.9%, while in black mahlab it was 3.4% of the total amino acids, which was the lower than the other amino acids and was considered a reasonable amount for their important function in the cell processes in the oxidation and reduction system (cystine) and as a methyl donor (methionine) in metaboUsm. The total amount of the essential amino acids found in white and black mahlab seed was 623.8 and 454.8 mg/g N, respectively. The total aromatic amino acid levels (phenylalanine and tyrosine) found in white and black mahalab were 1 17.0 and 78.1 mg/g N, respectively. All the essential amino acids with the exception of tryptophan, which was not analyzed, were found to be present at low levels, and the total essential amino acids were found to be lower when compared to that of three different foods: broad bean (2740.0 mg/g N), wheat flour (1960.0 mg/g N), and soy flour (2,630.0 mg/g N) [27]. The total amount of the essential amino acids of white mahlab seed comprised about 50.9% of the total amino acids, which was less than that of black mahlab seed (58.0%).
The chemical score suggested that the first limiting amino acid in black mahlab seed sample was methionine cystine followed by threonine, histidinen and isoleucine (Table 7). In the white mahlab seed sample, the chemical score suggested that the first limiting amino acids were threonine, methionine cystine, lysine, and isoleucine.
Mineral Composition
Mineral analyses are essential to guarantee the quality of any food product. ICP-MS aUowed us to determine the content of 13 minerals, many of which are required in human diets and others which are considered toxic.
Table 8 summarizes the results of these analyses. Concentrations of major elements such as Ca, K, and Mg in white mahlab seeds (133.7, 204.2, and 102.2 ppm) were significantly (P <0.05)
Table 8 also shows the content of potassium in black and white mahlab seeds was 204.2 and 80.53 ppm, respectively. Potassium plays an important role in human physiology, and sufficient amounts of it in the diet protect against heart disease, hypoglycemia, diabetes, obesity, and kidney disease. The content of magnesium in the studied samples (Table 8) was 102.2 and 69.13 ppm for BMS and WMS, thus providing 28.9 and 19.6% of the recommended dietary allowances [28], respectively. The concentrations of minor elements Al, Pb Ni, Mn, Cu, Cr, Co, and Fe levels were found at low levels in the studied samples.
Conclusions
The results reported here show that the seeds of two different species of mahlab plant collected in Sudan were different in their oil content and the physicochemical properties of that oil. Fatty acid composition was determined by GLC, and the major fatty acids were found to be 4.5% palmitic, 16.0% stearic, 47.3% oleic, and 31.4% linoleic in black mahlab oil. In white mahlab, the major fatty acids of me oil were found to be 5.7% palmitic, 45% oleic, and 47% linoleic acid. The amino acid profile of the defatted seeds as analyzed by amino acid analyzer indicated that the total amount of amino acids of black mahalb was 783 mg/g N and that of white mahlab was 1,223 mg/g N. The percentage of essential amino acids was 58.0% in black mahalb and 50.9% in the white mahlab. The results from sensory evaluation analysis of the two mahlab oils revealed that there was a significant difference (P
Acknowledgements We thank Dr. B. Matthäus of M ax RubnerInstitute, Germany, for the analysis of tocpherols and Dr. Colin D. Costin of Cargill Global Food Research, USA, for his valuable help during the preparation of the manuscript. The third author thanks Mr. Mayudin Othman of Department of Land Management, Faculty of Agriculture, Universiti Putra Malaysia, for ICP-MS mineral analysis.
美国油脂化学协会杂志J.JOTA-OCS
Aug.2009
Characterization of the Seed Oil and Meal from Monechma ciliatum and Prunus mahaleb Seeds
JAOCS, Journal of the American Oil Chemists' Society, Aug 2009 by Mariod, Abdalbasit Adam, Aseel, Kawthar Mahmoud, Mustafa, Ali Abdalgadir, Abdel-Wahab, Siddig Ibrahim.
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学号：
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来自梅类缘毛和圆叶樱桃种子的植物油和粕的特性
摘要
来自梅类缘毛（黑樱桃）和圆叶樱桃（白樱桃）籽的植物油和粕因它们的理化性质而具有特性。

白樱桃籽和黑樱桃籽的含油量被发现分别为30.95%和13.15%。

白樱桃籽（WMO）和黑樱桃籽（BMO）的折射率分别为1.475和1.470，比重分别为0.8511 g/cm3和0.8167g/cm3。

其皂化值分别为184.23和180.3mgKOH/g,过氧化值分别为2.54和4.43meq/kg(毫克当量/千克)，非皂化值分别为0.92%和0.66%。

在黑樱桃籽中主要脂肪酸中棕榈酸占4.5%，硬脂酸16.0%，油酸47.3%和亚油酸31.4%，而在白樱桃籽中主要脂肪酸棕榈酸占5.7%，油酸45.0%和亚油酸47.0%。

适量的维生素E在黑樱桃籽和白樱桃籽中被发现分别为45.2mg/100g和28.5mg/100g。

黑樱桃籽和白樱桃籽中蛋白质成分被发现分别为21%和28%，氨基酸总量被发现分别为783.3和1，233.2mg/g N。

在饼中的主要元素（钙，钾和镁）和次要元素（铝，铅镍，锰，铜，铬，钴和铁）的浓度（以百万分之一干重为基准）也被限定了。

关键字
氨基酸、脂肪酸、等离子质谱仪、矿质元素、缘毛梅类、理化性质、圆叶樱桃
介绍
近来，世界各地的研究人员一直在寻找发现新的油源。

在苏丹，关于野生植物作为非常规油源的利用率和作为抗氧化剂的最大效用方面已经作出了很多研究[1-3]。

其中，被认为是未来植物中有一种野生植物就是黑樱桃籽（梅类缘毛），这在苏丹是众所周知的并且属于家庭爵床科。

黑樱桃籽是一年一度的光滑无毛类药草，30-65厘米高[4],单叶面积约为4-7×1-2厘米[5]。

黑樱桃籽（梅类缘毛）在苏丹西部是一种非常著名的药用植物，尤其是在努巴山区和加贝尔马拉区。

这种种子被用作有效的泻药，而且包含有一种能放出甜蜜和愉快气体的不挥发性油。

它们在传统的苏丹香水、化妆水和其他在婚礼筹备和分娩中使用的美容化妆品中也有进一步的使用[6]。

在博茨瓦纳，梅类缘毛被认为作为一般肢体疼痛，肝、肠问题（腹泻）和妇女不育这些方面的治疗药物时发挥了很重要的作用[7]。

该植物在尼日利亚被用作催产和诱导月经。

据报道，这些干叶灼烧成粉状被吸入之后可抵抗感冒[8]。

在苏丹，这种干燥的完整植物常用于腹泻、呕吐和制备气体。

植物油的含量是11.6%，其中碘价69和皂化价175.16；脂肪酸的成分中油酸、亚油酸和花生酸分别为20.2%、17.3%和17.9%[9，10]。

通过Uguru和其他人[5]的研究表明，M缘毛叶子的甲醇提取物在体内外都有烈性的催产性能，这就是在传统医药中使用的理由。

白樱桃（圆叶樱桃）是一种落叶树，1-2米高，有很多散开的分支；树皮很光滑且呈红褐色。

高达6厘米长的叶子都是亮绿色，有光泽的，椭圆的和有细齿的[11]。

它是蔷薇科和亚科梅亚科的成员。

白樱桃籽的内核似乎只含有很少量的氰苷，但是香豆素的衍生物却被发现。

从这个种子里面，一种含有罕见的共轭亚油酸脂肪酸的不挥发性油可以被提取[12]。

在苏丹，白樱桃通过捣碎种子来制造传统的香水和化妆水，如季尔卡，Khumrra, 和Darira。

同样，吃浸泡了的白樱桃种子也是一个用于小儿腹泻的治疗手段。

白樱桃种子在土耳其收集并且被大规模地出口。

在土耳其常常被用作补品或民间抗糖尿病的药物和制作馅饼和糖果的调味剂。

白樱桃籽内核构成了蛋白质（30.98%）和脂肪油（40.40%）的重要来
源。

它的油在油漆和清漆的制作中也是极其有价值的[12]。

在苏丹西部各州的不同领域，梅类缘毛也是作为野生植物生长。

在其商业生产和油的成分上没有得到可用的研究数据。

对于准确预测人类饮食中食物的蛋白质品质这点，氨基酸成分和蛋白质消化率的检测被认为很必要[13]。

世界各地植物油的普遍可用性导致了其他含物种的发展被忽略[14]。

这个研究调查了含有氨基酸，矿物质，微量元素和脂肪酸的两种樱桃植物种子的理化性质和组合特性，并执行了从这些种子中获取的油的感官评价。

材料和方法
样品，溶剂和试剂
所有溶剂都是使用的分析溶剂。

正己烷，甲醇，氯仿，石油醚都是从喀土穆，苏丹的科学服务机构总部获得的。

HCl，NaOH,HNO3,H2O2都是痕量分析用试剂（默克，达姆施塔特，德国）。

白色和黑色的樱桃干种子是从喀士穆北部和苏丹的当地市场收集的，然后混匀来获得相同组成的样品，并且在代表性样品被采取做化学分析之前将它们弄碎。

为了测量它们烘烤的干重，样本需在105℃烘干24h。

样本的水分及挥发物也是按照先前描述的方法测量[15]。

近似化学分析
水分，脂肪，灰分和粗纤维含量是按照官方分析化学家协会的标准方法测定的[16]。

有机氮的含量是通过凯氏定氮法量化的，而且粗蛋白含量的计算方法是用有机氮的含量乘以系数6.25[17]。

这两个不同的样本是通过三个平行试验分析的。

总的糖类含量是使用下面公式采取差异法计算：
100%-（％蛋白质+％脂肪+％灰分+％纤维）
矿物分析
从干的粉状植物标本中称取两份重复样品（500mg），然后用15mL的浓HNO3和2.0mL 150℃下70%的HClO4回流一整夜来使之湿灰化。

样本在120℃下干燥，并且残留物被10mL当量浓度为4mol/L的HNO3和1%HClO4溶液所溶解。

每个样本溶液的矿物质含量用安捷伦科技7500c电感耦合等离子质谱仪（ICP - MS）系统（安捷伦科技，威尔明顿，判定元件）测量。

用作测量的矿物质波长分别为铝（Al）396.152，钙（Ca）393.366，镉（Cd）226.502，铬（Cr）206.149，钴（Co）238.892，铜（Cu）224.700，铁（Fe）239.562，铅（Pb）220.353，镁（Mg）279.553，锰（Mn）257.610，镍（Ni）221.647，钾（K）766.490，和锌（Zn）213.856。

矿物质的含量是以同时进行分析的已知浓度的标准溶液为标准进行量化的。

油的提取和测定
种子在搅拌机（布朗高效复合系统200，高效的豪华磨床，德国MXK4）中被轻轻碾碎，油通过索格斯利特萃取器用40-60℃的原油醚被萃取，并且按之前描述的方法测定[15]。

油的含量是以萃取油占样品重量的百分比来测定的。

样本是以三个平行试验来分析的，然后再计算均值和标准偏差。

萃取油储藏在氮气层下的深色玻璃瓶中并放入冷藏间（4℃）以便进一步分析。

油的理化性质分析
游离脂肪酸（FFA），碘值（IV），皂化值（SN），过氧化值（PV），非皂化物，颜色和折射率（RI）以先前描述的方法测量[15]。

颜色用由来自英国的Griffin和Georgy提供的目视色度仪，E型目视色度仪（Bicasa）来测定，折射率用
温度保持在30℃的阿贝折射仪（型号46-315，英国）测定。

这个分析是为新鲜的提取油所做的。

样本是以三个平行试验来分析的，然后再计算均值和标准偏差。

气液相色谱法分析脂肪酸组成
种子油的脂肪酸成分通过气液相色谱（GLC）测定。

这些油会依照之前描述的方法转化成相应的甲基脂类[15]。

BF3甲醇试剂（14%三氟化硼）被用于甲基化作用。

脂肪酸甲酯（FAME）的GLC分析是用惠普HP5890气相色谱仪（GLC）系列二耦合到装备有一个超2级毛细管柱（25 m × 0.32 mm × 0.5 µm，5%联苯和95％二甲基聚硅氧烷；惠普公司总部所在地美国，沃尔德伦，德国），一个分裂注射器（分流比88：1），和一个FID的火焰离子化检测器（FID）来执行的。

这个柱温程序是在150℃下保持5分钟，再以10℃/min的速度升温到275℃,最后保持275℃10分钟。

注射温度在分流比为88：1时是250℃。

氢的载气流量为1.6毫升/分钟。

检测器温度为280℃，其中空气和氢气流速分别为460和33毫升/分钟。

脂肪酸的峰值是通过比较那些标准的脂肪酸甲酯混合物（西格玛化学物质，德国）的保持时间来确定的。

每一份脂肪酸甲酯样本都是一式两份来分析的。

生育酚（维生素E）
为了测定生育酚，一种由250mg梅类缘毛和圆叶樱桃的油溶于25mL正庚烷得到的溶液被直接用于高效液相色谱法。

高效液相色谱法分析是由默克公司（日本东京）的低压梯度系统，该系统装有一个L-6000泵，一个默克公司F - 1000荧光分光光度计（激发检测波长为295nm，放射波长为330nm），和一个D-2500集成系统。

样品（每份20μL）用默克655 - A40自动进样器以1.3mL/min的流速注射到二醇柱高效液相色谱仪（25cm×4.6mm）（默克）中。

所用的流动相是正庚烷/
甲基叔丁基醚（MTBE）（容积比率为99：1）[18]。

氨基酸分析器分析氨基酸组成
水解样本的配制
干物质和全氮含量根据[16]所描述的过程来测定。

脱脂樱桃种子中的氨基酸（色氨酸除外）的成分是用氨基酸分析器（日本HITACHI日立品牌L-8900型号）在蛋白质水解决定的试验条件下测定的。

含有5.0mg蛋白质的样品用1.0mL 当量浓度为为6mol/L的HCl在110℃下真空密封水解瓶中酸水解22h。

茚三酮作为内部标准加到HCl中。

水解物对所有的氨基酸分析都很适合。

分析之后管子需要冷却，并敞开放在含有NaOH颗粒的真空干燥器中，直到干燥为止（5-6天）。

然后将残留物溶解在合适体积的钠-硫缓冲液的稀释样品中，PH为2.2（贝克曼仪表），然后通过微孔过滤膜（孔径0.22μm）过滤，再用贝克曼（7300型号）仪器进行离子交换层析来分析氨基酸。

贝克曼仪器是用自动综合仪进行装备的。

氨基酸中的氮含量是通过个别氨基酸的浓度与由每个氨基酸中N的百分含量计算得到的相应因素相乘所测定的[19]。

在蛋白氮检索计算中氨的含量已经被包含，因为它来自于一些氨基酸水解过程中的降解[20,21]。

氨氮的含量是通过将氨含量与0.824（N=82.4% NH
）相乘计算得到的。

3
结果表达
氨基酸组成用每克中所含N的mg数来表达，并用氨基酸的评分模式即氨基酸比值（1.0g试验蛋白中必须氨基酸的mg数/1.0g参比蛋白中同样氨基酸的mg
数×100）来评估樱桃脱脂种子中蛋白质的品质。

九中必需氨基酸都是用以上所描述的方法[13]计算的,其中卵蛋白用参比蛋白计算。

感官评定
小组成员都被选去品尝两种樱桃籽油的感官特性（颜色，风味和味道）。

油
样在室温下放在干净的玻璃杯中提交给小组成员，并且一式两份。

感官分析已经作了详细的描述[22]。

两种油的感官质量是用1-10的程度规模来评估的，1代表最低级的风味，颜色和味道品质，10代表最高级的感官品质。

计算结果随后又要经过统计分析。

统计分析
这个分析要执行三次重复试验。

平均值和标准差（平均值±标准差）是用学生的t检验（P<0.05）计算和检验的。

对所有数据的方差统计分析（ANOVA）可以用统计图形4.0系统版本的统计程序来处理[23]。

结果与讨论
近似化学分析
这两种樱桃籽的大概组成在表1中已经给出。

两种样本在所有分析的大概组成成分中表现出显著差异（P<0.05），除了水分含量之外。

白樱桃种子显示出了脂质和蛋白质含量的较高水平，分别为30.95g/100g和28.0g/100g。

而黑樱桃籽则显示出了纤维素和糖类含量的较高水平，分别为24.4g/100g和32.6 g/100g。

油含量的结果表明白樱桃籽（30.9g/100g）比黑樱桃籽（13.2g/100g）又更高数额的油量。

1981年，Ayoub和Babiker[9]报告说，黑樱桃籽的油含量为11.6%，高于本研究报告中所述。

Yücel研究了圆叶樱桃种子，并发现其油含量介于4.7g/100g 和18.5g/100g之间，但是Johansson等人[25]提到圆叶樱桃中油含量介于12g/100g 和16g/100g之间不等。

本研究中的圆叶樱桃的油含量要高于在其他研究中发现的。

表1 两种樱桃籽的大概组成
成分（g/100g）WMO BMO
水分 6.2±0.2 6.0±0.3
脂质30.9±0.6*13.2±0.5
蛋白质28.0±0.4*21.0±0.3
灰分 2.1±0.2* 2.8±0.1
纤维素18.7±0.5*24.4±0.6
糖类14.1±0.7*32.6±0.8
油的理化性质
两种樱桃籽油的理化性质已在表2中表明。

与原油植物油[26]的食品法典委员会标准相比，白樱桃种子在比重，折射率，酸价，过氧化值，皂化值，不皂化物方面都有更高的价值。

Ayoub和Babiker[9]报道说，与本研究结果相比，黑樱桃籽有较低的皂化值（175.16）和折射率（1.4730）。

表2 白和黑樱桃籽油的理化特性
理化特性WMO BMO
油含量（%，w/w）30.95±0.01* 13.15±0.8
比重0.8511±0.01* 0.8167±0.02
折射率 1.475±0.004* 1.470±0.008 FFA% 3.93±0.01 3.65±0.8
酸价（mgKOH/g）7.86±0.01 7.30±0.08
过氧化值（meqO2/Kg油）2.54±0.01* 4.43±0.8
皂化值（mgKOH/g油）18.42±0.01* 180.3±0.01
非皂化物（%，w/w）0.92±0.01* 0.66±0.008
从表2中很明显注意到，白樱桃籽（1.475）和黑樱桃籽的折射率（1.470）正好在葡萄油折射率范围内（1.467-1.477）。

BMO和WMO的酸价分别是7.8mg 和7.3mgKOH/g，比葵花油和花生油的食品法典委员会标准要高，而黑樱桃籽和白樱桃籽的过氧化值分别是2.54毫克当量/Kg和4.43毫克当量/Kg，比葵花油和花生油的食品法典委员会标准要低。

在表二中表明，白樱桃籽（0.99%）和黑樱桃籽油（0.66%）的非皂化物的百分比葵花油和花生油的食品法典委员会标准要低[26]。

黑樱桃和白樱桃籽油的感官评估
表三表明的是白樱桃和黑樱桃油的感官评估的结果。

白樱桃籽的得分超过了8分的总体评分，以有更好的颜色，气味和味道来划分出这种油。

这两种樱桃籽油在颜色，气味和味道上的得分都有显著差异（P<0.05），而且白樱桃籽油看上去似乎更被小组成员所喜爱。

表3 两种樱桃籽的感官评估
样本颜色气味味道
WMO 8.7* 8.5* 8.0*
BMO 7.4 7.5 7.5
脂肪酸组成
黑樱桃和白樱桃籽油的脂肪酸组成用气液相色谱法测定，已在表4中表明。

白樱桃籽油的主要脂肪酸是油酸（45.0%），亚油酸（47.0%）和棕榈酸（5.7%）。

这个结果比Yiicel报道的要高些，他报道说，油酸，亚油酸和棕榈酸分别是35.4%，28.5%，4.6%。

黑樱桃籽油的主要脂肪酸是油酸（47.3%），亚油酸（31.4%），硬脂酸（16.0%）和棕榈酸（4.5%）。

这些都比Ayoub and Babiker[9]报道的要高些，他们报道说，油酸，亚油酸和棕榈酸分别是20.2%，17.3%，12.5%。

他们还报道说，花生油占17.9%，却出人意料地在本研究中没有找到。

白樱桃籽中不饱和脂肪酸的百分比是92.1%，而黑樱桃籽中只有79.9%。

白樱桃籽中的油酸和亚油酸都非常丰富，但是黑樱桃籽中只有油酸比较丰富。

表4 两种樱桃籽的脂肪酸组成
脂肪酸% WMO BMO
月桂酸C12：0 Trace a Trace
豆蔻酸C14：0 Trace 0.1±0.01
棕榈酸C16：0 5.7±0.02 4.5±0.1
硬脂酸C18：0 1.3±0.3 16.0±0.2
油酸C18：1 45.0±0.5 47.3±0.4
亚油酸C18：2 47.0±0.5 31.4±0.2
亚麻酸C18：3 0.1±0.02 0.1±0.02
饱和脂肪酸7.0 20.6
单不饱和脂肪酸45.0 47.3
多不饱和脂肪酸47.1 31.5
全脂（%干湿）30.95 13.15
生育酚（维生素E）
黑樱桃籽和白樱桃籽油的生育酚的含量已在表5中给出。

它们都含有适量的生育酚，分别为45.2mg/100g和28.5mg/g。

这两种样本的主要生育酚是γ-生育酚，分别占黑樱桃籽的80.7%和白樱桃籽的77.6%，其次是α-生育酚和δ-生育酚，在黑樱桃籽中分别占12.3和1.6mg/100g，白樱桃籽中占1.4和6.4mg/100g。