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为了实现羊骨副产物的有效利用和为羊骨油高值化产品开发提供基础数据，以羊腿骨为原料，提取其中的油脂，分别采用高效液相色谱法（HPLC）、多维质谱鸟枪法（MDMS-SL）、气相色谱-质谱联用法（GC-MS）对羊骨油的甘油酯组成、脂质组学、脂肪酸组成进行分析。结果表明：羊骨油中甘油三酯含量达到96.76%，还有少量的甘油二酯（1.41%），而甘油一酯未检出；羊骨油中共鉴定出19种酰基肉碱、17种鞘磷脂、37种磷脂酰胆碱、39种甘油三酯，总含量分别为5.76、96.58、85.18 nmol/g和15.76 μmol/g；羊骨油中共鉴定出11种脂肪酸，其中饱和脂肪酸含量为11.51%， 单不饱和脂肪酸含量为72.34%，多不饱和脂肪酸含量为7.56%。 In order to realize the effective utilization of by-products sheep bones and provide basic data for the development of high-value sheep bone oil products, sheep leg bones were used as raw materials to extract oil, and the glyceride composition, lipidomics and fatty acid composition of sheep bone oil were analyzed by high performance liquid chromatography (HPLC), multidimensional mass spectrometry shotgun method (MDMS-SL) and gas chromatography-mass spectrometry (GC-MS) respectively. The results showed that the content of triglycerides in sheep bone oil reached 96.76%, and a small amount of diglycerides (1.41%) was identified, while no monoglycerides was detected. A total of 19 acylcarnitines, 17 sphingomyelins, 37 phosphatidylcholines and 39 triglycerides were identified in sheep bone oil, with total contents of 5.76, 96.58, 85.18 nmol/g and 15.76 μmol/g, respectively. 11 kinds of fatty acids including 11.51% saturated fatty acids, 72.34% monounsaturated fatty acids and 7.56% polyunsaturated fatty acids were detected in sheep bone oil.

Copyright of Journal of Modern Laboratory Medicine is the property of Journal of Modern Laboratory Medicine Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

By using electrospinning technology, phosphatidylcholine with different mass concentrations was added to polylactic acid and polyglycolic acid for blending spinning, thereby investigating the feasibility of preparing an anti-adhesion membrane for the peritoneal cavity. The fiber morphology, surface composition, mechanical properties, hydrophilic and hydrophobic properties, degradation properties, and anti-cell adhesion properties of the composite film were characterized by field emission scanning electron microscope, infrared spectrum, strength meter, contact angle meter, and cell experiments. The results show that phosphatidylcholine is successfully loaded into the fiber membrane, and the fiber membrane with phosphatidylcholine has good hydrophilicity and appropriate mechanical properties, and can maintain structural integrity after degradation for 28 days, and has good adhesion resistance to L-929 fibroblasts. It shows that the fiber membrane with phosphatidylcholine has potential application in the field of anti-adhesion. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Oil Crop Sciences is the property of Oil Crops Research Institute of Chinese Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Phosphatidylcholine is an important material to keep normal operation of the cell, regulate the biological function of membrane and maintain normal metabolism of human body. Its structure is complex and high similarity with considerable homologues, leading to difficult isolation and identification, Based on the method of high performance liquid chromatography tandem mass spectrometry, the phosphatidylcholine of a previous prepared sample were separated and characterized, Firstly, by optimizing the stationary phase and mobile phase, a reversed-phase chromatography method was established; symmetry C18 was the stationary phase, and 0.2% methanol/acetonitrile was used as mobile phase, Then, the HPLC-MS/MS method was used to iso late and characterize the phosphatidylcholine. In positive mode, the molecular ion peak of phosphatidylcholine was even, producing characteristic fragment ions of m/z 184. In negative mode, fragment ions of [R2COO]- and [R1COO]- can be used to determine the type of fatty acid, and [M-CH3-R2CO]- ion can be used to identify the linked site of fatty acid. Finally, 12 phosphatidylcholines were detected. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Liquid Crystal & Displays is the property of Chinese Journal of Liquid Crystal & Displays and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective · To obtain the latest data on phospholipid composition of human milk in Shanghai and compare the differences in phospholipid composition at different lactation stages. Methods · Healthy postpartum women who delivered full-term infants in the Obstetrical Department of Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine between April and July, 2016 were enrolled. The colostrum, transitional milk, and mature milk were collected at Day 3, 10, and 45 after delivering babies, respectively. Human milk fat was extracted with Folch’s method and phospholipids were separated with solid phase extraction (SPE). The phosphatidylethanolamine, phosphatidylcholine, and sphingomyelin were quantitatively analyzed with HPLC/VWD. The differences in phospholipid composition at different lactation stages were compared with univariate analysis of variance and GamesHomell test. Results · One hundred women who provided at least one breast milk sample were enrolled. A total of 70 colostrum samples, 96 transitional milk samples, and 82 mature milk samples were collected. The total phospholipid content of mature milk [(281.93±118.54) μg/g] was significantly lower than that of colostrum [(381.99±205.90) μg/g]. At all lactation stages, the relative content of phosphatidylcholine was the highest (53.74%-59.36%), followed by sphingomyelin (28.12%-32.74%). The relative content of phosphatidylethanolamine was constant (P=0.617), the relative content of phosphatidylcholine gradually decreased (P=0.000), and that of sphingomyelin gradually increased (P=0.000) during the lactation. Conclusion · Sphingomyelin and phosphatidylcholine are major components of human milk phospholipids. The amount of phospholipids varies during the lactation. The total amount of phospholipids is lower in mature milk than in colostrum and transitional milk. The relative content of phosphatidylethanolamine is consistent at all lactation stages, the relative content of phosphatidylcholine gradually decreases, and that of sphingomyelin gradually increases. [ABSTRACT FROM AUTHOR]