著者

KUMI ASHIZAWA NORIKO TANAMACHI SUMIYO KATO CHIYOKO KUMAKURA XIA ZHOU FENG JIN YULING LI SHUNHUA LU

出版者

The Anthropological Society of Nippon

雑誌

Anthropological Science (ISSN:09187960)

巻号頁・発行日

vol.116, no.1, pp.67-76, 2008 (Released:2008-04-26)

参考文献数

26

被引用文献数

3 3

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A number of papers on the growth of Chinese children have been published in local journals in China in the Chinese language. However, we noticed that height and weight are the main focus of these studies. Because leg length relative to height is of interest in human biology, the current study focuses on the growth of this proportion. Two groups of Chinese children were investigated: 587 boys and 625 girls in Beijing in 1997 aged 6–18 years, and 579 boys and 615 girls in Xilinhot, Inner Mongolia, in 2005 aged 7–18 years. Height and leg length (iliospinal height) were measured, and the ratio of leg length to height was calculated for each child. Mean distance curves and spline-smoothed yearly increment curves were obtained. In order to clarify the difference between the two groups of Chinese children, data from Japanese children were adopted as a control. The Beijing children were taller than the Xilinhot children, but no difference was detected in leg length between them. The ages at ‘take-off’ and ‘peak’ obtained on the yearly increment spline-smoothed curve of height in the Xilinhot children boys were 1.2–1.8 years earlier, respectively, than those of the Beijing boys. In the girls, these two ages were almost the same in the two cities, although the ‘peak’ was 1.8 cm greater in the Xilinhot girls. Leg length in the boys was almost the same in both Beijing and Xilinhot. In the girls of the Xilinhot group, leg length was greater after puberty. Consequently, the ratio of leg length to height was greater in the Xilinhot children than the Beijing children. It is suggested, in China, that socioeconomic factors influence growth of height to a greater extent than growth of leg length, and that leg length and leg length relative to height might be controlled by a genetic factor.

著者

Feng Jin Ji Wang Joe M. Regenstein Fengjun Wang

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

vol.67, no.7, pp.813-822, 2018 (Released:2018-07-01)

参考文献数

50

被引用文献数

9

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Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 μg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.

著者

Feng Jin Ji Wang Joe M. Regenstein Fengjun Wang

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess17212, (Released:2018-06-07)

被引用文献数

9

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Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 µg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.