风味是油茶籽油的重要品质特征之一，为揭示油茶籽油挥发性特征风味物质的产生规律和机制，对油茶籽油挥发性风味物质及其影响因素的国内外研究进展进行综述。油茶籽油中主要的挥发性风味物质包括醛类、酯类、杂环类、酚类及萜烯类等，这些物质赋予了油茶籽油特有的青香、果香、焙烤香等风味特征。影响油茶籽油挥发性风味物质组成的因素有原料品种、原料产地、生产工艺及储存等。不同品种和产地的油茶籽油挥发性风味物质种类和含量差异较大。油茶籽油加工过程中，预处理温度对挥发性风味物质的形成影响较大，如烘烤和焙炒过程中发生美拉德反应和脂质氧化反应形成多种杂环类挥发性风味物质，使油茶籽油的焙烤香味增加，形成浓香型油茶籽油。但精炼过程中的脱胶、脱酸、脱色、脱臭处理会造成大量的挥发性风味物质损失。储存过程中脂肪酸氧化会产生异味，从而改变油茶籽油的风味特征。采用合适的生产工艺对于油茶籽油风味品质的控制和提升具有重要意义。 Flavor is one of the important quality characteristics of oil-tea camellia seed oil. In order to reveal the production law and mechanism of the volatile characteristic flavor components of oil-tea camellia seed oil, the progress on volatile flavor components and affecting factors of oil-tea camellia seed oil at home and abroad were reviewed. Oil-tea camellia seed oil is endowed with flavor characteristics such as green fragrance, fruity, and roasted aroma by the main volatile flavor components(aldehydes, esters, heterocycles, phenols and terpenes, etc.). The factors affecting the volatile flavor components of oil-tea camellia seed oil included raw material variety, raw material origin, processing process and storage. The types and contents of volatile flavor components from different varieties and origins are great different. During the processing of oil-tea camellia seed oil, the pretreatment temperature has a great influence on the formation of volatile flavor components. For example, a variety of heterocyclic flavor components produced through Maillard reaction and lipid oxidation reaction during roasting and baking of material increase the roasting aroma of oil-tea camellia seed oil and produce strong-flavored oil-tea camellia seed oil. However, the degumming, deacidification, decolorization and deodorization in the refining process will cause the loss of volatile flavor components. Oxidation of fatty acids during storage will lead to the production of unpleasant odors, thereby changing the flavor characteristics of oil-tea camellia seed oil. So proper processing process is important for the flavor quality control and improvement of oil-tea camellia seed oil.

为高效鉴定食用油脂加工厂污水处理过程的气味组成，采用感官检验以臭阈值量化不同处理工序污水的臭味浓度，并采用气相色谱-离子迁移谱法（GC-IMS）对其挥发性化合物进行分析，并对鉴定出的挥发性化合物进行指纹图谱和主成分分析。结果表明：污水经过处理臭阈值明显降低；GC-IMS鉴定出43种化合物，基本均为含氧有机物，包括酮类、醇类、醛类、酯类、酸类及其他类；总体上各处理工序污水挥发性物质总数和臭阈值的变化规律一致；各处理工序挥发性化合物存在一定差异。综上，GC-IMS是分析食用油脂加工厂污水处理过程气味变化的有效方法。 In order to effectively identify odorants in wastewater treatment process in edible oil plant, the odor concentration of wastewater from different treatment processes was quantified by the threshold odor number(TON) through sensory examination, and the volatile organic compounds (VOCs) were identified using gas chromatography-ion mobility spectrometry (GC-IMS) and analysed by fingerprint plot and principal component analysis. The results showed that the TON of wastewater was significantly reduced after treatment. Forty-three compounds were identified by GC-IMS, all of which were basically oxygen-containing organic compounds including ketones, alcohols, aldehydes, esters, acids and others. The change rule of TON of wastewater was overall consistent with volatile compounds among the treatment processes. There was a variation in VOCs′ overallcomposition among the treatment processes. In conclusion, the GC-IMS technique is an efficient method for analyzing the odor variation of wastewater treatment in edible oil plant.

为提高燕麦蛋白（OP）的功能性质，提高其品质,分别采用葡萄糖(G)、乳糖(L)、壳寡糖(C)、海藻酸钠(S)对燕麦蛋白进行湿法糖基化改性，探究4种不同分子大小的糖对燕麦蛋白糖基化产物（G-OP、L-OP、C-OP、S-OP）功能性质及结构的影响。结果表明：4种糖基化燕麦蛋白的溶解性较改性前均有较大提高，其中L-OP的溶解度（pH 7）较改性前提高了64.23百分点；4种糖基化燕麦蛋白的乳化活性指数（EAI）和乳化稳定性指数(ESI)均显著提高（p＜ 0.05），其中C-OP的EAI和ESI较改性前分别增加了8.91 m2/g和21.26百分点；4种糖基化燕麦蛋白的持水性、吸油性、体外消化性及表面疏水性较改性前均显著提高（p＜ 0.05）；SDS-PAGE、傅里叶红外光谱、荧光光谱分析表明，糖链的引入使OP空间结构发生了变化，证明了OP分别与4种糖发生共价结合生成糖蛋白。综上，虽然蛋白的糖基化反应是一种化学改性，但由于没有任何化学试剂参与，通过自发反应发生共价交联，生成具有良好功能性质的蛋白糖基化共价复合物，属于“绿色加工工艺”，适合高品质改性植物蛋白的研制。 In order to improve the functional properties of oat protein (OP) and improve its quality, OP was modified by wet glycosylation with glucose(G), lactose(L), chitosan(C) and sodium alginate(S) respectively to explore the effects of four sugars of different molecular masses on the functional properties and structure of oat protein glycosylation products (G-OP，L-OP，C-OP，S-OP).The results showed that the solubility of the four glycosylated oat proteins was greatly improved, and the solubility (pH 7) of L-OP increased by 64.23 percentage points compared with that without modification.The emulsifying activity index(EAI) and emulsifying stability index(ESI) of the four glycosylated oat proteins were significantly improved (p＜ 0.05), in which the EAI and ESI of C-OP increased by 8.91 m2/g and 21.26 percentage points respectively compared with those before modification.The water holding capacity, oil absorption, in vitro digestibility and surface hydrophobicity of the four glycosylated oat proteins were significantly improved (p＜ 0.05) compared with OP. SDS-PAGE, Fourier infrared spectroscopy and fluorescence spectrum analysis showed that the introduction of sugar chains changed the spatial structure of OP, further proving that OP covalently bound four sugars and formed glycoproteins.In summary, although the glycosylation reaction of protein is a kind of chemical modification, covalent cross-linking occurs through spontaneous reaction without the participation of any chemical reagent to produce covalent protein glycosylation complexes with good functional properties, which belongs to the "green processing technology", and is suitable for the development of high-quality modified plant proteins.

为筛选适合水媒法加工的花生品种，降低花生蛋白的致敏性，收集了5个花生品种，首先比较了其脂质和蛋白质含量，然后采用水媒法提取分离蛋白质与脂质，考察了花生品种对脂质和蛋白质的提取率及脂质和蛋白质的分离效果的影响，最后比较了不同品种花生的内源性蛋白酶（内肽酶和外肽酶）活性。结果表明：脂质（46.95%～51.35%）和蛋白质（24.66%～29.68%）含量在花生品种间存在差异；花生品种对于蛋白质提取率（91.86%～97.77%）的影响显著，而对于脂质提取率（98%左右）的影响不大；不同品种花生浆中蛋白质和脂质的离心分离效果不同，蛋白质在蛋白液中的分布比例为85.32%～97.34%，脂质在乳状液中的分布比例为68.75%～81.24%，白沙308的分离效果最好；内源性蛋白酶活性（pH 3～5）在花生品种间存在差异，但是各品种的内肽酶均在pH 3时表现出最强活性，可有效水解花生致敏蛋白Ara h 1；各品种花生的外肽酶活性均随pH的增加而增加，在pH 5时，四粒红最高；对于内肽酶和外肽酶的协同活性，花育在pH 3时最强，而其他4个品种在pH 5时最强。综上，白沙308可作为花生水媒法加工的参考品种，而四粒红的内源性蛋白酶活性最强。 In order to screen peanut varieties suitable for aqueous extraction processing and reduce the allergenicity of peanut protein, five peanut varieties were collected for study. Firstly, their lipid and protein contents were compared, and the protein and lipid was extracted and separated by aqueous extraction processing. Then, the effects of peanut variety on extraction rates of lipid and protein, and separation efficiency of lipid and protein were investigated. Finally, the activities of endogenous proteases (endopeptidases and exopeptidases) of different peanut varieties were compared. The results showed that the lipid (46.95%-51.35%) and protein (24.66%-29.68%) contents were different among peanut varieties. The protein extraction rate (91.86%-97.77%) was obviously affected by varieties, while the lipid extraction rate (about 98%) was not. The effects of centrifugal separation of protein and lipid in different varieties of peanut milk were different. The distribution proportion of protein in protein liquid was 85.32%-97.34%, whereas the distribution proportion of lipid in emulsion was 68.75%-81.24%. Baisha 308 was the best for the centrifugal separation of lipid and proteins. Endogenous protease activity in the range of pH 3-5 was different among peanut varieties, but the endopeptidases in all varieties showed the highest activity at pH 3, which could effectively hydrolyze the allergen protein Ara h 1. The activity of exopeptidases in all varieties enhanced with the increase of pH. At pH 5, Silihong exerted the highest exopeptidase activity. Huayu showed the highest synergistic activity of endopeptidases and exopeptidases at pH 3, while the other four varieties were the highest at pH 5. In conclusion, Baisha 308 can be used as a reference variety for peanut aqueous extraction processing, and the endogenous protease activity of Silihong is the strongest.

旨在为综合评价亚麻籽油提供参考，以不同产地的6份亚麻籽油为研究对象，对亚麻籽油的质量指标、营养特性（脂肪酸组成、生育酚含量）、感官评价（坚果味浓度）及挥发性物质进行分析。结果表明：亚麻籽油中α-亚麻酸含量为48.91%~54.35%，总生育酚含量为50.7~78.5 mg/100 g，其中α-生育酚含量最高；亚麻籽油坚果味分值在1.02~3.87之间；亚麻籽油主要挥发性物质有杂环类、醇类、醛类、腈类和酮类等化合物；亚麻籽油中坚果香味主要受挥发性物质中占比较大的杂环类化合物吡嗪类、呋喃类和吡咯类的影响。产地和加工工艺对亚麻籽油中α-亚麻酸含量、生育酚含量、坚果味分值和主要挥发性物质种类及含量均有显著影响。 In order to provide reference for comprehensive assessment of flaxseed oil, six flaxseed oil from different producing areas were used as materials, and the quality indexes, nutrition properties (fatty acid composition, tocopherol content), sensory evaluation(nutty flavor concentration), and volatile components of flaxseed oil were analyzed. The results showed that the α-linolenic acid content was between 48.91% and 54.35%, and the total tocopherol content ranged from 50.7 mg/100 g to 78.5 mg/100 g, of which the α-tocopherol content was the highest. The nutty flavor value of flaxseed oil was 1.02-3.87, and the major volatile components in flaxseed oil were heterocycles, alcohols, aldehydes, nitriles and ketones compounds. The nutty flavor of flaxseed oil was mainly influenced by pyrazines, furans and pyrroles of heterocyclic compounds accounting for a relative larger proportion of volatile components. In general, the producing areas and processing technology have significant effects on the α-linolenic acid content, tocopherol content, nutty flavor value, and the type and content of major volatile components of flaxseed oil.

旨在为山茶油的加工和储藏提供参考，采用Schaal烘箱法对4种工艺山茶油加速氧化，测定山茶油在储藏过程中酸值、过氧化值、p-茴香胺值、脂肪酸、甘油酯以及脂质伴随物的变化情况，并对山茶油质量指标与脂质伴随物进行Pearson相关性分析。结果表明：4种工艺山茶油在储藏过程中的酸值略微升高，上升为初始值的1.09~2.60倍；过氧化值、p-茴香胺值迅速上升，分别上升为初始值的10.31~16.49倍和3.06~4.43倍；α-生育酚含量大幅度下降，损失率为96.19%~100.00%，而角鲨烯、植物甾醇含量下降幅度不大，损失率分别为14.71%~51.79%和4.96%~19.49%，其中浸出-精炼山茶油的脂质伴随物含量最低，损失较多；由Pearson相关性分析可知，山茶油的质量指标（酸值、过氧化值、p-茴香胺值）与其α-生育酚含量呈显著或极显著负相关。综上，不同工艺山茶油的品质和营养价值在储藏过程中均明显下降，浸出-精炼山茶油的储藏稳定性不如压榨山茶油。In order to provide reference for the processing and storage of oil-tea camellia seed oil, the Schaal oven method was used to accelerate the oxidation of oil-tea camellia seed oil prepared with four processing techniques, and the changes of acid value, peroxide value, p-anisidine value, fatty acid, glyceride and lipid concomitants were measured. In addition, Pearson correlation analysis was performed on the quality indexes of oil-tea camellia seed oil and lipid concomitants. The results showed that the acid value of oil-tea camellia seed oil with different processing techniques increased slightly during the storage process, rising to 1.09-2.60 times of the initial value; while the peroxide value and p-anisidine value increased rapidly, rising to 10.31-16.49 times, 3.06-4.43 times of the initial value, respectively. At the same time, the content of α-tocopherol decreased significantly, with a loss rate of 96.19%-100.00%; while the content of squalene and phytosterol decreased slightly, with a loss rate of 14.71%-51.79% and 4.96%-19.49%, respectively. The lipid concomitants content of the leached-refined oil-tea camellia seed oil was the lowest with significant loss. In addition, the Pearson correlation analysis showed that the quality indexes (acid value, peroxide value and p-anisidine value) of oil-tea camellia seed oil were strongly negatively correlated with its α-tocopherol content. Overall, the quality and nutritional value of oil-tea camellia seed oil with different processing techniques decreased significantly during storage, and the storage stability of leached-refined oil-tea camellia seed oil was not as good as that of pressed oil-tea camellia seed oil.

为探究工业化生产的醇法大豆浓缩蛋白溶解性较差的原因，研究了醇法加工条件（乙醇体积分数、浸提温度、干燥温度）对大豆浓缩蛋白溶解性及结构的影响。结果表明：大豆浓缩蛋白的溶解度随着乙醇体积分数的增大呈现先降低后升高的趋势，乙醇体积分数为65%时溶解度最低；浸提温度和干燥温度的升高会导致溶解度大幅降低；随着浸提液中乙醇体积分数的增大，大豆浓缩蛋白表面疏水性、分子间的疏水相互作用、二硫键含量及粒径均呈现先增加后降低的趋势，在乙醇体积分数为65%时最大，而α-螺旋含量增加，β-折叠含量整体先增加后降低，无规卷曲含量降低；随着浸提温度和干燥温度的升高，大豆浓缩蛋白分子间氢键作用力降低，而表面疏水性、分子间疏水相互作用、二硫键含量和粒径增大，α-螺旋向β-折叠及无规卷曲转变，蛋白质结构趋于无序。综上，工业化醇法加工工艺（60%~70%乙醇体积分数、50~60 ℃浸提温度、60~70 ℃干燥温度）所引发的大豆浓缩蛋白表面疏水性的增大、分子间聚集程度的增加等导致了其溶解度的降低，不利于后期应用。To explore the reasons for the low solubility of alcohol leached soybean protein concentrate in industrial production, the effects of processing conditions(ethanol volume fraction, leaching temperature and drying temperature) on the solubility and structure of soybean protein concentrate were studied. The results showed that the solubility of soybean protein concentrate showed a trend of decreasing and then increasing with the increase of ethanol volume fraction, with the lowest solubility at an ethanol volume fraction of 65%. The solubility decreased significantly with the increase of extraction temperature and drying temperature. The surface hydrophobicity, the hydrophobic interaction between molecules, the content of disulfide bond and the particle size of soybean protein concentrate increased first and then decreased, and the maximum value was when the ethanol volume fraction was 65%; the α-helix content increased, β-sheet content first increased and then decreased, the random coil content decreased. With the increase of leaching temperature and drying temperature, the hydrogen bond interaction between molecules decreased, the surface hydrophobicity, the hydrophobic interaction between molecules, the content of disulfide bond and the particle size of soybean protein concentrate increased, the α-helix changed to β-sheet and random coil which indicated that the protein structure tended to disorder. In summary, the increase of protein surface hydrophobicity, the increase of intermolecular aggregation degree and other protein structure changes caused by the industrial alcohol processing process (60%-70% ethanol volume fraction, 50-60 ℃ leaching temperature, 60-70 ℃ drying temperature) lead to the decrease of protein solubility, which is not conducive to later application.

甘肃安西极旱荒漠国家级自然保护区是我国野马（<italic>Equus ferus</italic>）重引入及野放项目的重要成员之一，开展生境适宜性评价是制定该物种保护规划的前提和基础。综合考虑植被、地理环境等影响野马生境选择的关键因子，以及道路和放牧等人为干扰因子，在地理信息系统（GIS）和遥感（RS）技术的支持下，采用层次分析法（AHP）确定各评价因子的权重，运用生境适宜性指数（HSI）模型得到野马生境适宜性综合评价分级图并计算各分区面积。同时，利用Fragstats 4.2景观分析软件从斑块水平对其生境进行景观格局特征分析。结果显示：不考虑人类活动影响时，潜在适宜生境面积为283 082.76 hm²，占研究区总面积的59.99%。受道路、工矿区和放牧等人类活动的影响时，实际适宜生境的面积减少27 405.90 hm²，其中，道路是导致适宜生境丧失的主要因素，占55.92%。景观特征分析显示，潜在生境和实际生境内部都存在几个面积较大的高适宜生境斑块。景观指数一致显示，在人为干扰下实际生境的景观连接性变差，生境破碎化程度增加。建议控制家畜数量，改造或修建人工水源提高生境质量，加大迁徙廊道监测与保护，以确保该物种的长期生存。

黄曲霉毒素污染是影响花生油食用安全性的重要因素之一，为了优化黄曲霉毒素的吸附工艺，分别从吸附剂添加量、吸附时间、吸附温度及黄曲霉毒素B1（AFB1）污染水平等方面研究4种吸附剂（活性白土、膨润土、改性蒙脱土A、改性蒙脱土B）对花生原油中AFB1的吸附效果以及对花生油综合品质的影响。结果表明：添加量为0.1%～1.0%时，4种吸附剂对AFB1的吸附率随添加量增加而提高，达到一定水平后，吸附率维持动态平衡；吸附时间为20～60 min、吸附温度为45～115 ℃时，4种吸附剂对AFB1的吸附率均随着吸附时间的延长和吸附温度的升高而提高；花生原油中AFB1的污染水平对吸附率的影响不明显；花生原油经4种吸附剂处理后，污染物（总砷和铅）未检出，脂肪酸组成（油酸和亚油含量）无明显变化，酸值、过氧化值、维生素E含量、角鲨烯含量以及甾醇含量均变化不大；4种吸附剂对花生油中的风味物质均有吸附，其中活性白土吸附程度最大，仅保留30.6%的风味物质，而改性蒙脱土B对风味物质吸附最少，能够保留89.5%的风味物质。综上，改性蒙脱土B不仅能够高效吸附AFB1，而且对花生油的综合品质影响很小，安全可靠，适宜在油脂行业推广应用。 Aflatoxin is one of the important factors affecting the safety of peanut oil. In order to optimize process of aflatoxin adsorption, the adsorption effect of four adsorbents(activated clay, bentonite, modified montmorillonite A and modified montmorillonite B) on aflatoxin B1(AFB1) in crude peanut oil and the influence on the comprehensive quality of peanut oil were studied from the aspects of adsorbent addition amount, adsorption time, adsorption temperature and AFB1 pollution level, respectively. The results showed that when the adsorbent addition amount was 0.1%-1.0%, the adsorption rates of the four adsorbents for AFB1 increased with the increase of the addition amount and then the adsorption rates maintained the dynamic balance. When the adsorption time ranged from 20 min to 60 min and the adsorption temperature ranged from 45 ℃ to 115 ℃, the adsorption rate of the four adsorbents promoted with the increasing of adsorption time and adsorption temperature. While the pollution level of AFB1 in crude peanut oil had no obvious effect on the adsorption rate. The pollutants (total arsenic and lead) were not detected, and fatty acid composition(oleic acid and linoleic acid content) had no significant change after the crude peanut oil treated with four adsorbents. Moreover, the acid value, peroxide value, vitamin E content, squalene content and sterol content showed little change. All of the four adsorbents adsorbed the flavor substances in the oil, among which the activated clay adsorbed the most and retained only 30.6% of the flavor substances, while the modified montmorillonite B adsorbed the least and retained 89.5% of the flavor substances. In conclusion, the modified montmorillonite B can not only adsorb AFB1 efficiently, but also has little impact on the comprehensive quality of peanut oil, which is safe and reliable, so it is suitable for popularization and application in oil industry.

为对红仁核桃的精深加工及其保健功能提供参考，以红仁核桃分离蛋白为原料对其进行酶解制备红仁核桃多肽，采用单因素试验和正交试验优化酶解工艺条件，并经超滤分离得到3个组分的红仁核桃多肽，测定其多肽含量、胰脂肪酶抑制率和胆固醇胶束溶解度抑制率。以高血脂SD大鼠为模型，分别以活性最高的红仁核桃多肽的低、中、高剂量（200、400、800 mg/kg）饲喂大鼠28 d，测定大鼠体质量、脏器质量和血清指标，并进行组织切片观察。结果表明：红仁核桃多肽制备的最佳条件为酶解pH 9.0、底物质量分数4.0%、酶加入量（以反应体系总质量计）4.0%、酶解温度55 ℃，在此条件下水解度达到6.96%；分子质量小于3 kDa的组分活性最高；用红仁核桃多肽灌胃SD大鼠后能显著减缓大鼠体质量及肝脏、肾脏和附睾脂肪组织质量的增加（p<0.05），显著或极显著降低大鼠血清总胆固醇含量、甘油三酯含量、低密度脂蛋白胆固醇含量、动脉粥样硬化指数，升高高密度脂蛋白胆固醇含量（p<0.05，p<0.01）；组织切片观察结果显示仁核桃多肽干预能抑制脂肪组织的生长和积累。红仁核桃分离蛋白酶解产物多肽具有较好的降血脂功能。 In order to provide reference for the deep processing and health function of red kernel walnut, the red kernel walnut polypeptide was prepared by the enzymatic hydrolysis of red kernel walnut protein isolate, the single factor test and orthogonal test were used to optimize the enzymolysis process conditions. Three components of red kernel walnut polypeptide were separated by ultrafiltration, and its polypeptide content, the inhibition rates of pancreatic lipase and cholesterol micelle solubility were measured. Taking hyperlipidemia SD rats as a model, and low, medium, and high doses (200,400,800 mg/kg) of red kernel walnut polypeptide with the highest activity were administered to the rats for 28 d, and the body weight, organ weight, serum biochemical indicators of rats were measured and the tissue sections were observed. The results showed that the optimal conditions for the preparation of red kernel walnut polypeptide were as follows: enzymatic pH 9.0, mass fraction of substrate 4.0%, enzyme addition amount (calculated by the total mass of the reaction system) 4.0%, and enzymatic temperature 55 ℃. Under these conditions, the degree of hydrolysis was 6.96%. Components with molecular mass less than 3 kDa had the highest activity. Red kernel walnut polypeptide gavage significantly reduced the increase of body weight and mass of liver, kidney and epididymal adipose tissue in SD rats(p<0.05), and serum total cholesterol, triglycerides, low-density lipoprotein cholesterol and arterisclerosis index were significantly reduced in rats, while the high-density lipoprotein cholesterol content was increased (p<0.05,p<0.01). The tissue section observation showed that the intervention of red walnut polypeptide could inhibit the growth and accumulation of adipose tissue. The hydrolyzed polypeptides of red kernel walnut protein isolate have a good hypolipidemic effect.