摩洛哥松露和沙漠松露脂质组成的近似分析

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-06-10 DOI:10.15586/ijfs.v34i2.2202

F. Henkrar, L. Khabar

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引用次数: 0

摘要

松露的脂质成分对营养和医药用途至关重要。目前，没有关于摩洛哥松露脂质含量的数据。因此，我们测定了6种摩洛哥松露和沙漠松露的脂肪酸和甾醇组成。气相色谱分析显示脂肪棕榈酸、油酸和亚油酸占主导地位。主要甾醇成分为花椰菜甾醇和麦角甾醇。此外，甾醇分析对块菌和Terfezia松露进行区分。这些差异似乎在分类学层面上是可利用的。本文初步揭示了摩洛哥松露的脂肪酸和甾醇组成，提示了脂质分析特别是甾醇分析作为松露鉴别生物标志物的潜力。

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Proximate analysis of lipid composition in Moroccan truffles and desert truffles

Lipid composition in truffle is essential for nutraceutical and medicinal purposes. Currently, there is no data regarding the lipid content in Moroccan truffles. Therefore, we determined the fatty acid and sterol composition of six Moroccan truffles and desert truffles. The gas chromatography analysis revealed the predominance of fatty palmitic, oleic and linoleic acids. The prominent sterol components were brassicasterol and ergosterol. Besides, the sterol analysis discriminated between the Tuber and Terfezia truffles. These differences seem to be exploitable at a taxonomic level. This is a preliminary report disclosing the fatty acid and sterol composition of Moroccan truffles, indicating the potential use of lipids analysis, especially sterol analysis, as biomarker for truffles distinction.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.