Studies On Active Component Of Four Nutlets

Almond, hazelnut, walnut, pinenut are tree-nut spicies.They are widely planted, high-yield in China,and great reputation in the world.These four nut spicies are full of nutritious compositions and higheconomy value, whose pharmacologic action and physiological activity are definite.With China'seconomic trees development and returning farmland to forest policy implementation, the cultivate area ofthese four tree-nut will increase quickly in the near future.Therefore it's quite sigmificant to deeply studyand research their active component.Present researches of nutlet are mostly about fatty oil.In this experiment, applied cold solventextraction, ultrasonic cleaning method and SCF-CO~2 of the current extraction methods to extract fatty oiland compare.The result showes that the production of nutlet fatty oil obtained from the 3 ways issequenced:cold solvent extraction＞ultrasonic cleaning method＞SCF-CO~2.The fatty oil proportion of the 4nutlets in order: pinenut＞walnut＞almond＞hazel ut.In addition, I have improved the ultrasonic cleaningmethod of fatty oil extraction from nutlets with orthogotal test.In selected factors, the most athleticinfluencing factor is dissolvent, then dosage liquor ratio, the weakest is time.The most effective extractiontechnology is as below.Pinenut: petroleum ether as dissolvent, dosage liquor ratio 1:10, ultrasonic cleaningmethod time 40 min.Almond, petroleum ether as dissolvent, dosage liquor ratio 1:8, ultrasonic cleaningmethod time 30 min.Walnut, N-hexane as dissolvent, dosage liquor ratio 1:10, ultrasonic cleaning methodtime 40 rain.Hazelnut, N-hexane as dissolvent, dosage liquor ratio 1:10, ultrasonic cleaning method time30 min.Analysis for composition of fatty acid in the 4 nutlets by GC/MS showed that: Fatty acidcomposition of the four nutlets are very different, but they contained 9-Octadecenoic acid (Z)-, methyl esterand 9,12-Octadecadienoic acid, methyl ester, which have a high content.Almond peptide is the mixture of short peptides that the almond protein is hydrolyzed by enzymes andagain handled specially.The process of this experiment is this: proteins derived from almonds werehydrolyzed, and peptides were separated from the hydrolysate.Almond protein was obtained after the stepsof whisking, adjusting pH, and centrifugalizing.The substrate of experiment was defatted almond meal thatwas individually hydrolyzed by trypsin, papain and bromelain.It was determined by the degree ofhydrolysis that the papain was the best one.Through the single factor experiments and orthogotal test, theoptimum hydrolyzing condition has been determined:temperature 60℃, pH11.3, substrate concentration30mg/mL, the ratio of enzyme and substrate at 6.5%, the time 2 hours, and it can get the degree ofhydrolysis 65%.The gel filtration was adopted in this process of seperation.The gel is SephadexG-25.Theeluate is Tris-HC1 ofpH value 8.5, and the elution speed is 2ml/4min.The eluates was collected, detect theabsorbance of the eluates under 595nm, and draw the elution curve.Remove the eluates of very largemolecular weight and the eluates of molecular weight equal to the pure amino acid according to the Vo andVi, and the left is the peptide mixture which the average molecular weight is about 5000.These peptidesproduct was obtained after concentration and dry.Protein Content of nutlets was determined by the Kjeldahl Nitrogen Determination method, results:walnut＞almond＞pinenut＞hazelnut.Determined nutlets total soluble sugar content by Anthronecolorimetric method, results: almond＞walnut＞pinenut＞hazelnut.To develop a pre-column derivatizationprocedure for the determination of the content of amino acid in nutlets by reversed-phase high performanceliquidchromatography, the results show that 16 kinds of amino acids were assayed in every nutlet at leastand a majority of all was necessary or half-necessary amino acids.Content of 24 kinds of trace elements(Sr,Ti,Mn,Mo,V,Zn,Cr,Fe,Co,Cu,Ni,Al,B,Ca,Mg,Ba,Be,Cd,La,P,Pb,Y,K,Na)in nutlets was determined by ICP atomic emission spectroscopy and Flame AtomAbsorbability Spectrum(FAAS).Essential oil of almond was obtained by steam distillation, yield 1.85%.Chemical composition was analyzed by mean s of GC/MS technique, 18 components of 21separatedcomponents,14 components of them is the first gained from almond, which constitute about 99.99% thetotal oil.