Study by means of 1H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes.

This study aimed to compare the frying performance of palm oil (PO) and high oleic sunflower oil (HOSO) during frying aquatic products. The quality change and frying performance of HOSO and PO during frying of fish cakes were investigated. The oxidation and hydrolysis products of both oils were explored by the nuclear magnetic resonance technique. The results showed that the color deepening rate of PO was higher than that of HOSO. After 18 h of frying, the total polar compound content of PO and HOSO reached 25.67% and 27.50%, respectively. HOSO had lower degree of oxidation than PO after 24 h of continuous frying. The polyunsaturated fatty acid content in HOSO and PO significantly decreased. The oleic acid content in HOSO remained above 80% during the frying process. The major aldehydes in both oils were (E, E)-2,4-alkadienals and n-alkanals and glycerol diesters (DAGs) were abundant in PO. Furthermore, the addition of fish cakes had slight effect on the quality of the frying oil. Therefore, HOSO is an appropriate candidate for frying owing to its excellent frying stability and nutritional value.

[Anti-tumor effect of polysaccharide from Grifola frondosa and its influence on immunological function].

When the polysaccharide from Grifola frondosa (PGF) was taken orally by S180 bearing mice at the dosage of 50-150 mg/kg.d for 9 d, the inhibitory rate to S180 was 27.97%-38.46%. The PGF can also enhance thymus index, the ability of splenic lymphocyte proliferation and formation of antibody in splenic cells, and promote the production of IgM hemolysin significantly in S-180 bearing mice.