海藻糖和蔗糖对纳米乳液冻融稳定性的影响
作者：
杨健;雷帆;蒋方程;沈汪洋;何静仁;...
期刊：
食品科技 ,2021年46(01):232-238 ISSN：1005-9989
作者机构：
[杨健; 雷帆; 沈汪洋] 武汉轻工大学食品科学与工程学院;罗格斯新泽西州立大学;[程水源] 国家富硒农产品加工技术专业研发中心;[何静仁; 金伟平; 黄庆荣] 武汉轻工大学食品科学与工程学院<&wdkj&>国家富硒农产品加工技术专业研发中心;[蒋方程] 武汉轻工大学食品科学与工程学院<&wdkj&>罗格斯新泽西州立大学
关键词：
乳清分离蛋白;纳米乳液;海藻糖;蔗糖;冻融稳定性
摘要：
实验研究了2种双糖（蔗糖和海藻糖）对乳清分离蛋白纳米乳液冻融稳定性的影响。蔗糖是一种常用的乳液冷冻保护剂。为对比海藻糖与蔗糖保护效果的差异,采用激光粒度仪、Zeta-电位和Turbiscan Lab稳定分析仪,依次测定冻融循环过程中液滴粒径分布、表面电荷变化和乳液的稳定性。从外观图和乳析指数结果看,经过1～3次冻融处理后,添加蔗糖和海藻糖的实验组乳液无明显分层现象,而无添加的空白样品出现明显分层,表明双糖的加入有助于增强纳米乳液的冻融稳定性。粒径结果显示,4%～5%的海藻糖能有效抑制冻融引发的乳液粒径增长。Turbiscan背散射光曲线表明添加10%蔗糖和5%海藻糖的乳液经冻融后基本能维持均一。并且海藻糖可以在较低添加浓度下使蛋白质稳定的纳米乳液在冻融过程中保持稳定、抑制乳液粒径增长,其效果优于蔗糖,有潜力成为新型乳液冷冻保护剂。
语种：
中文
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Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification
作者：
Li, Shuyi;Li, Junsheng;Zhu, Zhenzhou* ;Cheng, Shuiyuan* ;He, Jingren;...
期刊：
Food Chemistry ,2020年314:126219 ISSN：0308-8146
通讯作者：
Zhu, Zhenzhou;Cheng, Shuiyuan
作者机构：
[Cheng, Shuiyuan; Li, Shuyi; Li, Junsheng; Zhu, Zhenzhou; Cheng, SY; Lamikanra, Olusola; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.
通讯机构：
[Zhu, ZZ; Cheng, SY] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.
关键词：
Complex;Identification;Interaction;Polyphenol;Soluble dietary fiber
摘要：
In order to further determine the interaction between polysaccharides and polyphenols, the complex of soluble dietary fiber (SDF) and two phenols were prepared. According to the results, at the conditions of pH = 4, temperature = 60 °C, concentration ratio of polysaccharide and phenol = 4:1, the maximum adsorption of catechin and gallic acid in the SDF complex was 155.74 and 134.05 mg/g, respectively. Due to UV–Vis and FT-IR analysis, it could be speculated that the interaction between SDF and phenols resulted in chemical combination. Furthermore, the monosaccharide composition and molecular weight distribution of SDF were significantly altered after conjugated with phenols. However, it showed no significant difference between two different SDF-phenol complexes, referring to GC and GPC data. The surface of SDF-phenol complex was loose with uniform arrangement, while the physical mixture surface was porous with irregular holes and cracks. Both SDF-CC and SDF-GA complex indicated higher thermal stability than the mixtures by TGA analysis. © 2020 Elsevier Ltd
语种：
英文
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Microencapsulation of anthocyanins extracted from grape skin by emulsification/internal gelation followed by spray/freeze-drying techniques: Characterization, stability and bioaccessibility
作者：
Zhang, Rui;Zhou, Lan;Li, Jia;Oliveira, Helder;Yang, Ning;...
期刊：
LWT ,2020年123:109097 ISSN：0023-6438
通讯作者：
He, Jingren
作者机构：
[Li, Jia; Li, Shuyi; Zhu, Zhenzhou; Jin, Weiping; Zhang, Rui; Zhou, Lan; Yang, Ning; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.;[Oliveira, Helder] Univ Porto, Fac Sci, Dept Chem & Biochem, REQUIMTE LAQV, P-4169007 Porto, Portugal.
通讯机构：
[He, Jingren] W;Wuhan Polytech Univ, Sch Food Sci & Engn, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.
关键词：
Efficiency;Emulsification;Gelation;Microencapsulation;Microstructure;Particle size;Spray drying;Thermodynamic stability;Encapsulation efficiency;Environmental conditions;First order kinetics;Gastrointestinal digestion;In-vitro;Ionic gelations;Microcapsules;Particle size and morphologies;Anthocyanins
摘要：
Emulsification/internal gelation is an emerging encapsulation technique with a great potential to protect anthocyanins' stability against the effect of negative environmental conditions. This study aims to microencapsulate anthocyanins extract of grape skin (AEGS) using emulsification/internal gelation associated with spray/freeze-drying techniques. The encapsulation efficiency (EE), particle size and morphology of generated powder microcapsules were further determined. The light (50 W, 5 h) and thermal stabilities (50–90 °C, 2.5 h), as well as in vitro bioaccessibility of microcapsules were evaluated. The results indicated that spray-dried powder microcapsules have smaller median diameter (d50 ≈ 0.56 μm) and better EE of anthocyanins (EE ≈ 75%). Moreover, a series of stability assays revealed that degradation of anthocyanins followed first-order kinetics. However, microencapsulation greatly enhanced light and thermal stabilities of anthocyanins, notably spray-dried microcapsules were the most stable in all assays of this study. The spray-dried microcapsules also showed the lowest degradation constant (0.0207 h−1) and longest half-life (33.47 h) during treatment in the dark. Furthermore, spray-drying favored anthocyanins retention in the microcapsules and improved the prolonged release of anthocyanins in simulated gastrointestinal digestion. These results demonstrated microencapsulation using combined emulsification/internal gelation with drying was feasible for enhancing the stabilization of anthocyanins. © 2020 Elsevier Ltd
语种：
英文
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Polysaccharide-Based Hydrogels Derived from Cellulose: The Architecture Change from Nanofibers to Hydrogels for a Putative Dual Function in Dye Wastewater Treatment
作者：
Cai, Jie* ;Zhang, Die;Xu, Wei;Ding, Wen-Ping;Zhu, Zhen-Zhou;...
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2020年68(36):9725-9732 ISSN：0021-8561
通讯作者：
Cai, Jie;Cheng, Shui-Yuan
作者机构：
[Cai, Jie; Zhu, Zhen-Zhou; Cheng, Shui-Yuan; Cheng, SY; Zhang, Die; Xu, Wei; He, Jing-Ren; Ding, Wen-Ping] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Natl R&D Ctr Serich Agr Prod Proc,Hubei Key Lab P, Sch Food Sci & Engn,Hubei Engn Res Ctr Deep Proc, Wuhan 430023, Peoples R China.
通讯机构：
[Cai, J; Cheng, SY] W;Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Natl R&D Ctr Serich Agr Prod Proc,Hubei Key Lab P, Sch Food Sci & Engn,Hubei Engn Res Ctr Deep Proc, Wuhan 430023, Peoples R China.
关键词：
Agricultural robots;Agriculture;Aromatic compounds;Biocompatibility;Cellulose;Cellulose nanocrystals;Chemical analysis;Effluents;Food processing;Fourier transform infrared spectroscopy;Nanofibers;Nanoparticles;Oxide minerals;Scanning electron microscopy;Thermogravimetric analysis;TiO2 nanoparticles;Titanium dioxide;Wastewater disposal;Wastewater treatment;Water pollution;Agricultural productions;Chemical compositions;Dye wastewater treatments;Food processing industry;Photo catalytic degradation;Purification efficiency;Putative dual functions;Transformation process;Hydrogels;Cellulose;Disposal;Food;Pollution;Processing;Removal;Test Methods;Water;cellulose;coloring agent;nanofiber;adsorption;chemistry;devices;hydrogel;procedures;wastewater;water management;water pollutant;Adsorption;Cellulose;Coloring Agents;Hydrogels;Nanofibers;Waste Water;Water Pollutants, Chemical;Water Purification
摘要：
Agricultural production-caused water contamination has become an urgent environmental issue that has drawn much attention in recent years. One such contamination case is the environmental disposal of colored effluents from the food processing industry (i.e., food dyes). Effective methods for removing dye contaminants from water have been increasingly sought, and different adsorbents have been developed for this purpose. Here, polysaccharide-based hydrogels derived from cellulose were constructed and used in the removal of methylene blue (MB) (as the representative dye) from an aqueous medium (as simulated dye liquor wastewater). To improve the purification efficiency, TiO2 nanoparticles were encapsulated into cellulose nanofibers, which were consequently changed to hydrogels with respective advantages. The morphology, chemical composition, and structure of the as-prepared polysaccharide-based hydrogels and the transformation process from nanofibers to hydrogels were revealed by scanning electron microscopy, Fourier transform infrared spectroscopy, thermogravimetric analysis, and X-ray diffraction, and the presence of a gel network structure and TiO2 nanoparticles was confirmed. As expected, the polysaccharide-based hydrogels exhibited good MB removal performance because of their synergistic effects of absorption and photocatalytic degradation. Furthermore, the cell cytotoxicity test showed that the polysaccharide-based hydrogels possessed good biocompatibility. The facile, noncytotoxic, and general strategy presented here could be extended to the preparation of other polysaccharide-based hydrogel materials and has good prospects for application in wastewater treatment. © 2020 American Chemical Society.
语种：
英文
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基于内源乳化法和喷雾干燥优化制备花色苷微胶囊及其稳定性分析
作者：
毛莹;帅晓艳;王惠玲;周兰;李佳;...
期刊：
食品科学 ,2020年41(2):267-275 ISSN：1002-6630
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉 430023;湖北省农产品加工与转化重点实验室,湖北武汉 430023;[王惠玲; 周兰; 杨宁; 李漫; 帅晓艳; 何静仁; 李佳; 毛莹] 武汉轻工大学
关键词：
花色苷;微胶囊;内源乳化法;喷雾干燥;稳定性
摘要：
以海藻酸钠为壁材,基于内源乳化法制备微胶囊化的湿态花色苷,经优化喷雾干燥条件制备花色苷微胶囊,考察花色苷微胶囊粒径和形态及微胶囊化前后花色苷的光照、温度及胃肠消化稳定性。花色苷微胶囊喷雾干燥的最佳工艺条件为加热器温度120℃、进料速率12 r/min、真空压力0.03 MPa,包埋率为75.12%,平均粒径为558.2 nm。光照5 h,花色苷和花色苷微胶囊保存率分别为63.7%、82.1%;避光5 h,花色苷和花色苷微胶囊保存率分别为78.6%、91.4%;90℃条件下,花色苷和花色苷微胶囊半衰期分别为2.54、6.39 h;2 h胃消化,花色苷和花色苷微胶囊保存率分别为45.3%、83.7%;4 h肠消化,花色苷和花色苷微胶囊保存率分别为0.9%、24.4%。研究结果表明内源乳化法结合喷雾干燥制备的花色苷微胶囊的光照、温度以及胃肠消化稳定性均高于花色苷。
语种：
中文
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Biomimetic dynamic membrane (BDM): Fabrication method and roles of carriers and laccase
作者：
Zhu, Zhenzhou;Chen, Zhe;Luo, Xiao;Liang, Wenzhong;Li, Shuyi;...
期刊：
Chemosphere ,2020年240(Feb.):124882 ISSN：0045-6535
通讯作者：
Zhang, Wenxiang
作者机构：
[Li, Shuyi; Zhu, Zhenzhou; Luo, Xiao; Chen, Zhe; Zhang, Wenxiang; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Liang, Wenzhong] Minist Environm Protect, South China Inst Environm Sci, Guangzhou 510655, Guangdong, Peoples R China.;[Zhang, Wenxiang] Guangdong Univ Technol, Inst Environm & Ecol Engn, Sch Environm Sci & Engn, Guangzhou 510006, Guangdong, Peoples R China.;[Zhang, Wenxiang; Hao, Tianwei] Univ Macau, Fac Sci & Technol, Dept Civil & Environm Engn, Macau, Peoples R China.;[Yang, Zi] Ohio State Univ, Dept Mat Sci & Engn, Columbus, OH 43210 USA.
通讯机构：
[Zhang, Wenxiang] U;Univ Macau, Fac Sci & Technol, Dept Civil & Environm Engn, Macau, Peoples R China.
关键词：
Biomimetic dynamic membrane (BDM);Carrier adsorption;Fabrication method;Laccase activity;Laccase immobilization mechanism
摘要：
Biomimetic dynamic membrane (BDM) has been" employed as a promising membrane separation technology regarding water/wastewater treatment (Model pollutant is methylene blue). Given its catalytic function on micro-pollutant removal and fouling control, detailed mechanism for impacts of fabrication method, carriers (CNT and GO) and laccase on the construction of biomimetic layer and enzyme immobilization have not been clear so far. In this work, the BDM performance with various fabrication methods, carriers and laccase were investigated and verified. The BDM fabrication tests demonstrated that BDM with mixed filtration method had better filtration performance (up to 120 L m(-2) h(-1) flux and 80% removal rate) than BDM with stepwise filtration method. Moreover, the laccases immobilized on GO exhibited a stronger laccase activity than those on CNT. Increasing CNT or GO dosage strengthened removal rate, but lowered flux, meanwhile flux and removal rate exhibited a significant fluctuation with certain laccase dosage. At 25 g m(-2) CNT or GO dosage and 50 g m(-2) laccase dosage, the optimized flux and removal rate values were obtained. Further study investigated the surface morphology and property of BDM, showing that BDM with mixed filtration method turned out to be the optimized enzyme immobilization mechanism and fabrication method. In addition, during multiple filtration cycles, with the optimized conditions, the removal rate, flux and laccase activity of BDM could maintain at high levels. On account of the finding of the present study, selecting a suitable fabrication method, appropriate CNT or GO dosage and laccase dosage can indeed optimize the structure of biomimetic layer and enzyme immobilization, expanding its possibility on sustainable operation. (C) 2019 Elsevier Ltd. All rights reserved.
语种：
英文
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Study on the coupling progress of thermo-induced anthocyanins degradation and polysaccharides gelation
作者：
Jin, Weiping* ;Xiang, Ling;Peng, Dengfeng;Liu, Gang;He, Jingren;...
期刊：
Food Hydrocolloids ,2020年105(Aug.):105822 ISSN：0268-005X
通讯作者：
Jin, Weiping
作者机构：
[Liu, Gang; Cheng, Shuiyuan; Jin, Weiping; Xiang, Ling; Huang, Qingrong; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.;[Huang, Qingrong] Rutgers State Univ, Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.;[Li, Bin; Peng, Dengfeng] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.
通讯机构：
[Jin, Weiping] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Peoples R China.
关键词：
Hydrogels;Anthocyanins;Thermal degradation;Konjac glucomannan;Bulk-rheology;Micro-rheology
摘要：
Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.
语种：
英文
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Protein-Bound Anthocyanin Compounds of Purple Sweet Potato Ameliorate Hyperglycemia by Regulating Hepatic Glucose Metabolism in High-Fat Diet/Streptozotocin-Induced Diabetic Mice
作者：
Jiang, Tian;Shuai, Xiaoyan;Li, Jia;Yang, Ning;Deng, Li;...
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2020年68(6):1596-1608 ISSN：0021-8561
通讯作者：
He, Jingren
作者机构：
[Deng, Li; He, Yi; Li, Jia; Li, Shuyi; Shuai, Xiaoyan; Jiang, Tian; Yang, Ning; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[He, Jingren] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Guo, Heng] Yun Hong Grp Co Ltd, Wuhan 430206, Peoples R China.;[Li, Yubao] Wuhan 1 Hosp, Dept Pharm, Wuhan 430030, Peoples R China.
通讯机构：
[He, Jingren] W;[He, Jingren] H;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.
关键词：
Dietary supplements;Enzymes;Food products;Food storage;Genes;Glucose;Mammals;Medical problems;Metabolism;AMP-activated protein kinase;free anthocyanin compounds;Glucose transporters;Glucose-6-phosphatase;Hypoglycemic effect;Phosphoenolpyruvate carboxykinase;Phosphofructokinase;Purple sweet potatoes;Anthocyanins;anthocyanin;antidiabetic agent;glucose;plant extract;plant protein;adverse event;animal;chemistry;drug effect;experimental diabetes mellitus;human;hyperglycemia;Institute for Cancer Research mouse;lipid diet;liver;male;metabolism;mouse;plant tuber;sweet potato;Animals;Anthocyanins;Diabetes Mellitus, Experimental;Diet, High-Fat;Glucose;Humans;Hyperglycemia;Hypoglycemic Agents;Ipomoea batatas;Liver;Male;Mice;Mice, Inbred ICR;Plant Extracts;Plant Proteins;Plant Tubers
摘要：
Purple sweet potato is known as a rich source of protein and anthocyanins. Anthocyanins can form complexes with protein present in food products through non-covalent forces or covalent bonds during processing, transportation, and storage as their protein affinity. We evaluated the hypoglycemic effects of protein-bound anthocyanin compounds of purple sweet potato (p-BAC-PSP) and free anthocyanin compounds of purple sweet potato (FAC-PSP) in high-fat diet/streptozotocin-induced diabetic mice. The results showed that administration of both p-BAC-PSP and FAC-PSP improved diabetic condition, as evidenced by the improvement of glucose tolerance and lipid metabolism, and the decrease of oxidative stress and liver damage. For the mechanism study, we have found that p-BAC-PSP and FAC-PSP induced the expression of AMP-activated protein kinase in liver. With p-BAC-PSP or FAC-PSP treatment, glucose transporter type 2, the protein levels of glucokinase, and insulin receptor α were found to be improved significantly (p < 0.05). Glycolysis key genes, phosphofructokinase and pyruvate kinase, were upregulated in two treatment groups, while gluconeogenic genes, glucose-6-phosphatase and phosphoenolpyruvate carboxykinase, were downregulated. Our findings suggested that p-BAC-PSP has great potential as a dietary supplement with hypoglycemic activity for general, pre-diabetic, and diabetic population. Copyright © 2020 American Chemical Society.
语种：
英文
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Green recovery of Se-rich protein and antioxidant peptides from Cardamine Violifolia: Composition and bioactivity
作者：
Wu, Mailing;Zhu, Zhenzhou* ;Li, Shuyi* ;Cai, Jie;Cong, Xin;...
期刊：
Food Bioscience ,2020年38:100743 ISSN：2212-4292
通讯作者：
Zhu, Zhenzhou;Li, Shuyi
作者机构：
[Cheng, Shuiyuan; Li, Shuyi; Yu, Tian; Cai, Jie; Zhu, Zhenzhou; Wu, Mailing; Cong, Xin; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.;[Yu, Tian; Cong, Xin; Yang, Wei] Enshi Se Run Hlth Tech Dev Co Ltd, Enshi 445000, Peoples R China.;[Zhu, Zhenzhou; Li, SY] Wuhan Polytech Univ, Coll Food Sci & Engn, Changqing Garden, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.
通讯机构：
[Zhu, ZZ; Li, SY] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Changqing Garden, 68 Xuefu South Rd, Wuhan 430023, Peoples R China.
关键词：
Antioxidant activity;Cardamine violifolia;Hydrolysate;Se-rich protein;Ultrasound-assisted extraction
摘要：
Cardamine violifolia (CV) is an important raw material for selenoprotein production. In this study, the protein of CV was extracted using conventional extraction (CE), ultrasound assisted extraction (UAE), pulsed electric pretreatment followed by CE (PEF + CE), and pulsed electric pretreatment followed by UAE (PEF + UAE), respectively. The result indicated that the yields of protein varied with extraction temperatures from 30 to 70 degrees C, while the highest yield was obtained at 40 degrees C for all these four methods. UAE showed the most effective extraction with a higher purity of protein powder (77%) and total selenium content (9097.33 +/- 35.66 mg/kg). By application of response surface methodology, the protein yield was enhanced to 57.35 +/- 0.92% at ultrasonic duration of 27 min, extraction temperature of 37 degrees C, and ultrasonic energy density of 8.125 W/mL. The obtained protein was further hydrolyzed by alcalase (37 degrees C, pH 10 for 5 h) and separated through ultrafiltration and size exclusion chromatography. Due to gel permeation chromatography-multi angle laser light scattering (GPCMALLS) analysis, it was found that the CV protein hydrolysates were rich in dipeptides and tripeptides indicating promising antioxidant activities. Therefore, this study will contribute to the fabrication of selenium-rich proteins and antioxidant peptides as functional food ingredients.
语种：
英文
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Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang
作者：
Su, Congyan;Zheng, Xiaochun;Zhang, Dandan;Chen, Yu;Xiao, Jing;...
期刊：
Journal of Food Science ,2020年85(12):4300-4311 ISSN：0022-1147
通讯作者：
Wang, Bin;Shi, Xuewei
作者机构：
[Su, Congyan; Wang, Bin; Shi, XW; Shi, Xuewei; Zhang, Dandan; Zheng, Xiaochun; Chen, Yu] Shihezi Univ, Food Coll, Shihezi 832000, Xinjiang Uygur, Peoples R China.;[Xiao, Jing] Coll Informat Sci & Technol, Shihezi 832000, Xinjiang Uygur, Peoples R China.;[He, Yi; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构：
[Wang, B; Shi, XW] S;Shihezi Univ, Food Coll, Shihezi 832000, Xinjiang Uygur, Peoples R China.
关键词：
2-hexenal;aldehyde;antioxidant;carbohydrate;carboxylic acid;flavonoid;fragrance;n-hexanal;pentanal;phenol derivative;volatile organic compound;apricot;chemistry;China;fruit;growth, development and aging;mass fragmentography;procedures;solid phase microextraction;taste;Aldehydes;Antioxidants;Carboxylic Acids;China;Flavonoids;Fruit;Gas Chromatography-Mass Spectrometry;Odorants;Phenols;Prunus armeniaca;Solid Phase Microextraction;Sugars;Taste;Volatile Organic Compounds
摘要：
Abstract: Small white apricot is well known as a famous fresh fruit and even a folk medicine in Xinjiang. To investigate nutritive value, antioxidant activity, and flavor of small white apricot, sugars, organic acids, total flavonoids, phenolic compounds, antioxidant activities, and volatile compounds in five apricot cultivars were examined by high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (32.94% to 42.49%), malic acid (69.21% to 76.75%), and quercetin-3-rutinoside (72.84% to 74.05%) were the dominant sugar, organic acid, and phenolic compounds in small white apricot, respectively. The antioxidant activity reached up to 61.72 to 135.52mg TEs 100 g−1. Furthermore, the aroma fingerprint of the small white apricot consisted of 1-octen-3-ol, 1-dodecanol, pentanal, hexanal, (E)-2-hexenal, (E)-2-heptenal, 6-methyl-5-hepten-2-one, (E)-2-nonenal, 1-octen-3-one, β-myrcene, and linalool, providing clear green, grassy, and fatty notes. Apricots from different cultivars possessed a similar flavor, while linalool and (E)-2-hexenal had been identified as the characteristic aroma compounds in small white apricot. The results provide a complete chemical characterization of the taste, functional ingredients and aroma of the small white apricot. Practical Application: The nutritive value, antioxidant activity and flavor of small white apricot were investigated in this study. The results will provide a theoretical basis for developing characteristic variety aroma, nutritive value, and medicinal value of small white apricot. © 2020 Institute of Food Technologists®
语种：
英文
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基于食品原料合成纳米硒的研究进展
作者：
张贝;钟启明;金伟平;祝振洲;何静仁;...
期刊：
食品科技 ,2020年45(10):5-10 ISSN：1005-9989
作者机构：
武汉轻工大学食品科学与工程学院;[程水源] 国家富硒农产品加工技术专业研发中心;罗格斯新泽西州立大学;[张贝; 祝振洲; 金伟平; 黄庆荣; 何静仁; 钟启明] 武汉轻工大学
关键词：
食品原料;生物合成;纳米硒;应用
摘要：
硒是人类所必需的微量元素,然而我国硒资源分布不均,近70%为缺硒地区,因此补硒变得尤为重要。纳米硒是一种纳米尺寸的零价态硒,具有更低的毒性和较高的生物活性。近年来,以食品原料天然合成纳米硒的研究被广泛关注,且制备成本低、合成效果好,被用于抑制癌细胞增殖、体外抗氧化等潜在治疗,是制备医疗或可食用纳米硒的最佳选择。对近年来基于食品原料合成纳米硒的制备条件、纳米硒形态及其生物活性进行综述,为纳米硒的天然合成及补硒营养剂的开发提供思路。
语种：
中文
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Promising Rice-Husk-Derived Carbon/Ni(OH)(2) Composite Materials as a High-Performing Supercapacitor Electrode
作者：
Cai, Jie* ;Zhang, Die;Ding, Wen-Ping* ;Zhu, Zhen-Zhou;Wang, Guo-Zhen;...
期刊：
ACS OMEGA ,2020年5(46):29896-29902 ISSN：2470-1343
通讯作者：
Cai, Jie;Ding, Wen-Ping;Fei, Peng
作者机构：
[Cai, Jie; Zhu, Zhen-Zhou; Wang, Guo-Zhen; Zhang, Die; Ding, Wen-Ping; He, Jing-Ren] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ,Hubei Key Lab Proc & Transformat Agr, Wuhan 430023, Peoples R China.;[Wang, Hai-Bo] Wuhan Polytech Univ, Sch Chem & Environm Engn, Wuhan 430023, Peoples R China.;[Si, Tian-Lei; Cai, Jie] Henan Univ Technol, Prov Key Lab Cereal Resource Transformat & Utiliz, Zhengzhou 450001, Henan, Peoples R China.;[Fei, Peng] Minnan Normal Univ, Sch Biol Sci & Biotechnol, Zhangzhou 363000, Peoples R China.
通讯机构：
[Cai, J; Ding, WP] W;[Cai, Jie] H;[Fei, Peng] M;Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Minist Educ,Hubei Key Lab Proc & Transformat Agr, Wuhan 430023, Peoples R China.;Henan Univ Technol, Prov Key Lab Cereal Resource Transformat & Utiliz, Zhengzhou 450001, Henan, Peoples R China.
摘要：
Improving the electrochemical performance of biomass-derived carbon electrode-active materials for supercapacitor applications has recently attracted considerable attention. Herein, we develop hybrid electrode materials from rice-husk-derived porous carbon (RH-C) materials and βNi(OH)2 via a facile solid-state reaction strategy comprising two steps. The prepared RH-C/Ni(OH)2 (C−Ni) was investigated using scanning electron microscopy (SEM) (energy-dispersive X-ray spectrometer (EDS)), X-ray photoelectron spectroscopy (XPS), and X-ray diffraction (XRD) to acquire the physical and chemical information, which was used to demonstrate the successful fabrication of C−Ni. Thermogravimetric analysis (TGA) measurement results confirmed that the thermal stability of C−Ni changed due to the presence of Ni(OH)2. As expected, C−Ni possesses a high capacitance of ∼952 F/g at a current density of 1.0 A/g. This result is higher than that of pure biomass-based carbon materials under the three-electrode system. This facile preparation method, which was used to synthesize the electrode-active materials, can extend to the value-added utility of other waste biomass materials as high-performing supercapacitor electrodes for energy storage applications. © 2020 American Chemical Society.
语种：
英文
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Recent advances in biotransformation of saponins
作者：
He, Yi;Hu, Zhuoyu;Li, Aoran;Zhu, Zhenzhou;Yang, Ning;...
期刊：
Molecules ,2019年24(13):2365 ISSN：1420-3049
通讯作者：
He, Jingren;Cheng, Shuiyuan;Wang, Chengtao
作者机构：
[Ying, Zixuan; Cheng, Shuiyuan; He, Yi; Li, Aoran; Zhu, Zhenzhou; Hu, Zhuoyu; He, Jingren; Cheng, SY; Yang, Ning] Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Hubei, Peoples R China.;[He, Yi; Zhu, Zhenzhou; He, Jingren] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.;[He, Yi; Zhu, Zhenzhou; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.;[Wang, Chengtao; Yin, Sheng] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China.
通讯机构：
[He, JR; Cheng, SY; He, Jingren] W;[He, Jingren] M;[Wang, Chengtao] B;Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Hubei, Peoples R China.;Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.
关键词：
saponin;biotransformation;chemical structure;chemistry;human;metabolism;Biotransformation;Humans;Metabolic Networks and Pathways;Molecular Structure;Saponins
摘要：
Saponins are a class of glycosides whose aglycones can be either triterpenes or helical spirostanes. It is commonly recognized that these active ingredients are widely found in various kinds of advanced plants. Rare saponins, a special type of the saponins class, are able to enhance bidirectional immune regulation and memory, and have anti-lipid oxidation, anticancer, and antifatigue capabilities, but they are infrequent in nature. Moreover, the in vivo absorption rate of saponins is exceedingly low, which restricts their functions. Under such circumstances, the biotransformation of these ingredients from normal saponins-which are not be easily adsorbed by human bodies-is preferred nowadays. This process has multiple advantages, including strong specificity, mild conditions, and fewer byproducts. In this paper, the biotransformation of natural saponins-such as ginsenoside, gypenoside, glycyrrhizin, saikosaponin, dioscin, timosaponin, astragaloside and ardipusilloside-through microorganisms (Aspergillus sp., lactic acid bacteria, bacilli, and intestinal microbes) will be reviewed and prospected. © 2019 by the authors. Licensee MDPI, Basel, Switzerland.
语种：
英文
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银杏大麦酒的酿造工艺及品质分析
作者：
李傲然;胡倬瑜;杨宁;孙郡;何静仁;...
期刊：
中国酿造 ,2019年38(1):193-199 ISSN：0254-5071
作者机构：
武汉轻工大学食品科学与工程学院湖北省农产品加工与转化重点实验室,大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023;[胡倬瑜; 何毅; 杨宁; 孙郡; 何静仁; 李傲然] 大宗粮油精深加工省部共建教育部重点实验室
关键词：
银杏大麦酒;酿造工艺;抗氧化性;响应面试验
摘要：
以银杏果和大麦为原料,研究银杏大麦酒的酿造工艺,通过比较不同品牌酵母产酒精能力的大小选择广西丹宝利酵母作为银杏大麦酒的发酵菌。研究了不同的酵母菌接种量、发酵温度、初始pH值、初始糖度对银杏大麦酒酒精含量的影响;在此基础上进行了4因素3水平银杏大麦酒发酵工艺条件的响应面试验优化。结果表明,银杏大麦酒发酵的最佳工艺条件为:初始糖度22.80°Bx、接种量0.24%、初始pH值3.70、发酵温度27.0℃。在此优化条件下,银杏大麦酒的酒精度为11.46%vol,测定其在最佳酿造过程中总酸、总酚、总黄酮含量及抗氧化性能力。结果表明,银杏大麦酒中总酸、总酚以及总黄酮含量最高分别为121 mg/100 m L、0.34 mg/m L、1.6 mg/m L,且具有良好的抗氧化活性。
语种：
中文
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Transport of Flavanolic Monomers and Procyanidin Dimer A2 across Human Adenocarcinoma Stomach Cells (MKN-28)
作者：
Li, Shuyi;Li, Junsheng;Sun, Yiwei;Huang, Yuqi;He, Jingren;...
期刊：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY ,2019年67(12):3354-3362 ISSN：0021-8561
通讯作者：
Zhu, Zhenzhou
作者机构：
[Li, Shuyi; Li, Junsheng; Sun, Yiwei; Huang, Yuqi; He, Jingren; Zhu, Zhenzhou] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China;[Li, Shuyi; He, Jingren; Zhu, Zhenzhou] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China
通讯机构：
[Zhu, Zhenzhou] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China. Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.
关键词：
Biochemistry;Cell culture;Cells;Dimers;Efficiency;High performance liquid chromatography;Mass spectrometry;Monomers;Epicatechin;LSCM;Procyanidin a2;stomach barrier;Transport efficiency;Flavonoids;biflavonoid;catechin;flavanone;flavanone derivative;plant extract;proanthocyanidin;procyanidin;adenocarcinoma;bioavailability;chemistry;dimerization;fruit;high performance liquid chromatography;human;lychee;metabolism;stomach mucosa;transport at the cellular level;tumor cell line;Adenocarcinoma;Biflavonoids;Biological Availability;Biological Transport;Catechin;Cell Line, Tumor;Chromatography, High Pressure Liquid;Dimerization;Flavanones;Fruit;Gastric Mucosa;Humans;Litchi;Plant Extracts;Proanthocyanidins
摘要：
It has been proven that A-type procyanidins, containing an additional ether bond, compared to B-type procyanidins are also bioavailable in vitro and in vivo. However, their bioavailability and absorption in the gastrointestinal tract remain uncertain. In this study, a model of the human adenocarcinoma stomach cell line (MKN-28) was established to explore the cellular transport of flavanolic monomers and procyanidin dimer A2, which were isolated from the litchi pericarp extract. After the integrity and permeability of the cell monolayer were ensured by measurement of the transepithelial electrical resistance and the apparent permeability coefficient for Lucifer yellow, the transportation of procyanidins A2 and B2, (-)-epicatechin (EC), and (+)-catechin (CC) was studied at pH 3.0, 5.0, or 7.0 in the apical side, with compound concentrations of 0.05 and 0.1 mg/mL based on the cytotoxicity test. High-performance liquid chromatography and liquid chromatography-mass spectrometry analyses indicated that EC, CC, and A2 were transported in the MKN-28 cell line from 30 to 180 min, while B2 showed no transport. The maximal transport efficiencies of EC, CC, and A2 were 23 ± 0.81, 13.16 ± 1.53, and 16.41 ± 1.36%, respectively, existing at 120, 180, and 120 min of transportation. Laser scanning confocal microscopy analysis presented the dynamic transmission of EC, in accordance with the result of concentration determination, suggesting that the A-type procyanidins are possibly absorbed through the stomach barrier, which is pH- and time-dependent. © 2019 American Chemical Society.
语种：
英文
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紫薯蛋白-葡萄糖美拉德产物制备及其与花色苷相互作用研究
作者：
岁鲁姗;詹少颖;李佳;安孝宇;何静仁;...
期刊：
食品工业科技 ,2019年40(19):49-54,60 ISSN：1002-0306
作者机构：
武汉轻工大学食品科学与工程学院,湖北武汉430023;湖北省农业科学院粮食作物研究所,湖北武汉430064;[安孝宇; 祝振洲; 杨宁; 金伟平; 何静仁; 李佳; 詹少颖; 岁鲁姗] 武汉轻工大学
关键词：
紫薯蛋白;美拉德反应;花色苷;相互作用
摘要：
通过干法美拉德反应制备紫薯蛋白-葡萄糖美拉德产物,并分析其与花色苷相互作用.采用聚丙烯酰胺凝胶电泳(SDS-PAGE)测定产物的分子质量,运用傅里叶红外变换光谱(FIRT)、差示扫描量热(DSC)和荧光光谱等多种方法对产物进行结构表征.结果 表明:美拉德反应主要产物分子量为25 kDa;相较于紫薯蛋白花色苷复合物,美拉德产物的红外吸收强度普遍较低,尤其体现于酰胺Ⅰ带处的红外吸收,美拉德产物变性峰温度(76℃)较高,变性焓值(366.7 J/g)较低;美拉德产物的最大荧光发射波长为340 nm,花色苷猝灭美拉德产物荧光为动静态联合猝灭,静态猝灭为主导;花色苷与美拉德产物之间的相互作用力属于强作用力,包括范德华力和氢键.花色苷与紫薯蛋白-葡萄糖美拉德产物相互作用结合位点靠近色氨酸残基.
语种：
中文
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Modulation of lipid metabolism and colonic microbial diversity of high-fat-diet C57BL/6 mice by inulin with different chain lengths
作者：
Zhu, Zhenzhou;Huang, Yuqi;Luo, Xiao;Wu, Qian;He, Jingren;...
期刊：
Food Research International ,2019年123:355-363 ISSN：0963-9969
通讯作者：
Li, Shuyi;Barba, Francisco J.
作者机构：
[Huang, Yuqi; Li, Shuyi; Zhu, Zhenzhou; Luo, Xiao; Wu, Qian; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Li, Shuyi; Zhu, Zhenzhou; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.;[Barba, Francisco J.] Univ Valencia, Fac Pharm, Prevent Med & Publ Hlth Food Sci Toxicol & Forens, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.;[Barba, Francisco J.] Univ Valencia, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
通讯机构：
[Li, Shuyi] W;[Barba, Francisco J.] U;Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;Univ Valencia, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia, Spain.
关键词：
Chain length;High fat diet;Inulin;Lipid metabolism;Microbial diversity;Modulation
摘要：
The physicochemical properties, biological functions and microbial degradation of inulins differ according to their degree of polymerization. However, the relationship between inulin activities and its effect on gut microbiota remains unknown. In this study, high fat diet with inulin (1 or 5 g/kg·bw), either with short or long chains groups were administered to different groups of mice (n = 10) for 10 weeks in order to investigate the effect of inulin on the microbial diversity of the animals. Litchi pericarp procyanidins (LPPC) were used for comparison purposes. Furthermore, the lipid metabolism and key regulator genes in mice were determined. The results indicated that natural inulin (1 g/kg·bw) ingestion reduced the body weight of fat mice between week 6–9. Glutathione peroxidase (GSH-Px) activity in liver was remarkably higher after adding long chain inulin (5 g/kg·bw) compared to high-fat-diet mice. Moreover, high dose of natural inulin regulated malondialdehyde and advanced glycation end-products levels in mice liver. Likewise, the high dose of short-chain inulin increased sterol response element binding protein 1 (SREBP-1), β-Hydroxy β-methylglutaryl-CoA (HMG-CoA) and ATP-binding cassette transporter A1 (ABCA1) genetic expression. A significant change on the abundance of six genera in gut microbial profile suggested that inulin has the ability to modulate the lipid metabolism regardless of chain length, mainly due to its impact on colon microbiota variety. © 2019
语种：
英文
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Molecular characteristics of kappa-selenocarrageenan and application in green synthesis of silver nanoparticles
作者：
Jin, Weiping* ;Yu, Yiran;Hou, Wenfu;Wang, Guozhen;Zhu, Zhenzhou;...
期刊：
International Journal of Biological Macromolecules ,2019年141:529-537 ISSN：0141-8130
通讯作者：
Jin, Weiping
作者机构：
[Cheng, Shuiyuan; Wang, Guozhen; Zhu, Zhenzhou; Yu, Yiran; Jin, Weiping; Hou, Wenfu; Huang, Qingrong; He, Jingren] Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.;[Huang, Qingrong] Rutgers State Univ, Sch Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.
通讯机构：
[Jin, Weiping] W;Wuhan Polytech Univ, Coll Food Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc Technol, Wuhan 430023, Peoples R China.
关键词：
Anti-microbial activity;Kappa-selenocarrageenan;Molecular structure;Silver nanoparticles;kappa-Carrageenan
摘要：
Selenium is an essential trace element in human body, and kappa-selenocarrageenan (Se-car) is an organic source of selenium supplement. To further utilize Se-car in food packaging, biotherapy or biosensor, the molecular information of Se-car was characterized here and multi-functional Ag NPs synthesized by Se-car were fabricated. Results of GPC-MALLS, FTIR, potentiometric titration, and intrinsic viscosity showed that Se-car was polymerized by nearly 22 basic units of disaccharide. Sixty-four percentage of sulfated groups (SO42-) in carrageenan was replaced by selenium acid (SeO32-), which belonged to weak acid resulting from a gradually decrease of zeta-potential with acidity process to pH 1.0. Besides, the capacity of biosynthesis silver nanoparticles (Ag NPs) by Se-car was studied and it made a comparison with kappa-carrageenan. Results exhibited that Se-car could serve as an efficient reducing and capping agent for Ag NPs fabrication (remarked as Se-car@Ag). The k(app) of Se-car@Ag NPs for catalyzing 4-NP degradation was 2.14 x 10(-2) s(-1). Antibacterial test revealed Se-car@Ag had an ability to inhibit the growth of Escherichia coli and Staphylococcus aureus. To combine the selenium health benefit and functional metal nanoparticles, Se-car@Ag might have potential applications in multiple areas like medicine, disease diagnostic, and drug delivery. (C) 2019 Elsevier B.V. All rights reserved.
语种：
英文
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Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH
作者：
Jiang, Tian;Mao, Ying;Sui, Lushan;Yang, Ning;Li, Shuyi;...
期刊：
Food Chemistry ,2019年274:460-470 ISSN：0308-8146
通讯作者：
He, Jingren;He, Yi
作者机构：
[He, Yi; He, Jingren; Yin, Sheng; Li, Shuyi; Mao, Ying; Zhu, Zhenzhou; Sui, Lushan; Jiang, Tian; Yang, Ning] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.;[Wang, Chengtao] BTBU, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China.;[Yin, Sheng] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China.
通讯机构：
[He, JR; He, Y] W;Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
关键词：
Anthocyanins;Color changes;Degradation kinetics;Polymerization;Purple sweet potato extract
摘要：
Purple sweet potato anthocyanins are common natural pigments widely used in food industry, while they are often thermally processed in application. Degradation of anthocyanins, formation of polymers and color changes of purple sweet potato extract (PSPE) were investigated at 90 degrees C in the range of pH 3.0-pH 7.0. Data analysis indicated a first-order reaction for anthocyanins degradation in solutions with pH 3.0, 5.0 and 7.0 have half-lives of 10.27, 12.42 and 4.66h, respectively. The polymeric color formation followed zero-order kinetics, progressively increasing with pH values. The color of PSPE were changed with heating time and pH value through visual observation and colorimetric characterization. Analysis by UV-Vis spectrophotometry and HPLC indicated that anthocyanins in solution with pH 3.0 changed from monomeric anthocyanin into new polymers during heat treatment. Degradation of anthocyanins was accompanied by an increase in polymeric color index, due to the formation of melanoidin pigments and condensation reactions.
语种：
英文
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气相色谱-质谱联用法测定植物油中脂肪酸组成
作者：
邓莉;何静仁;何毅;舒静
期刊：
中国调味品 ,2019年44(6):157-159,167 ISSN：1000-9973
作者机构：
武汉轻工大学食品科学与工程学院,湖北省农产品加工与转化重点实验室,武汉430023;[何毅; 何静仁; 邓莉; 舒静] 武汉轻工大学
关键词：
气相色谱-质谱联用;植物油;脂肪酸
摘要：
建立气相色谱-质谱联用法测定植物油中脂肪酸组成的方法。选用硼化氟-甲醇体系对样品进行甲酯化处理,再通过气相色谱-质谱技术对脂肪酸组成进行分析和鉴定。共分离出11种脂肪酸,结果表明:植物油中的脂肪酸以油酸、亚油酸、棕榈酸、硬脂酸为主,其中油酸和亚油酸含量均达70%以上,不饱和脂肪酸含量与饱和脂肪酸含量的比值:玉米油5.9%,菜籽油17.6%,葵花籽油11.7%,花生油3%,调和油5%。植物油中不饱和脂肪酸含量远远高于饱和脂肪酸含量。
语种：
中文
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