紫苏生理活性成分以及饮料的研发进展

综述了紫苏的功能成分、提取技术和饮料应用的研究进展,着重阐述了其功能成分、主要功能成分的提取技术,为紫苏在食品和医药上进一步研究开发提供理论依据。     

荷叶功能成分及在饮料工业中应用的研究进展

概述了荷叶的功能成分、功能成分的提取与分离纯化、在饮料工业中应用的研究进展,着重阐述了其主要功能成分的提取、分离纯化,以期为荷叶在食用和医疗方面的研究和综合开发应用提供依据。     

苦荞麸皮功能成分提取工艺筛选

苦荞是中国特有的药食兼用的粮食作物,其麸皮中含有大量的功能成分,如芦丁、槲皮素和D-手性肌醇.实验对苦荞麸皮功能成分提取方法和工艺进行研究.芦丁、槲皮素含量检测用高效液相法(HPLC),D-手性肌醇含量检测采取高效液相色谱法-蒸发光检测器联用(HPLC-ELSD)法,通过正交设计实验,考察提取方法、溶剂浓度、溶剂用量、提取时间和提取次数对功能成分提取率的影响,并考虑成本因素,筛选出最优工艺条件.最优工艺条件为:加热回流法提取,10倍量60%乙醇提取2次,每次1.0 h.     

乙醇浓度对枇杷叶主要功能成分提取效果研究

为研究不同乙醇浓度对枇杷叶主要功能成分提取效果的影响,为生产利用提供技术参考,以65℃热风烘干条件下干制的枇杷叶为原料,采用不同浓度乙醇溶液进行提取,测定其黄酮、总酚、多糖的含量及抗氧化性能的变化。结果表明,随着乙醇浓度的上升,枇杷叶主要功能成分含量及抗氧化性能呈先上升后下降的趋势。50%乙醇溶液提取总酚、多糖的效果较好,70%乙醇提取黄酮的效果较好。提取应用的成分有多糖与总酚时,使用的溶剂为50%乙醇提取效果最好,在以黄酮为主要成分的提取应用中,使用浓度为70%的乙醇溶剂有最好的效果。     

核桃的营养保健功能及功能成分研究进展

就核桃的主要营养成分、主要功能和现代药理以及功能成分的提取、纯化技术研究进展进行综述,并对功能成分的利用前景进行了展望。     

鸡内金有效成分的提取及其改善肠道保健功能的研究

研究了由鸡内金中提取其活性成分——胃泌素的工艺方法,并对提取的活性成分进行了改善肠道功能的测定,结果表明,由鸡内金的提取物,具有明显的改善肠道功能的作用     

高压脉冲电场技术在食品功能成分提取中的应用研究进展

高压脉冲电场(Pulsed Electric Field,简称PEF)是一种重要的非热加工技术,已广泛应用于食品杀菌和钝酶研究。随着PEF技术的不断深入研究,发现其可以实现细胞膜的穿孔作用,对于提取细胞内的成分具有很好的作用效果,在功能成分提取方面的应用越来越广泛。本文总结归纳了近年来PEF技术在功能成分提取方面的研究进展,以期为PEF技术在天然产物提取中的深入研究与应用提供参考依据。     

白刺属植物多糖的研究进展

白刺富含多糖、生物碱、黄酮、维生素及多种矿物质等化学成分。多糖类成分作为白刺属植物的特征成分,具有抗氧化、抗疲劳、降血糖、降血脂、保肝及改善机体免疫功能等一系列保健功能和药理活性。近年来,白刺属植物多糖的提取分离、结构分析及其功能活性研究取得了较好的进展。该文基于最近国内外白刺属植物多糖的研究,主要从提取分离、结构鉴定及生物活性等层面进行综述,为白刺属植物新药用活性成分的发现及资源开发提供依据。     

鹿角盘水溶性成分提取方法的研究和提取工艺的优化

鹿角盘水溶性成分营养丰富,具有特殊的生物活性和保健功能。以鹿角盘为试验原料,以鹿角盘水溶性成分总氮含量为考察对象,通过热回流浸提法、超声波提取法、高压脉冲电场提取法提取鹿角盘水溶性成分。结果得出,热回流浸提法为最佳提取方法,并通过正交试验优化其提取的最佳工艺条件为温度90℃、料液比1∶30、提取次数2次、提取时间60min;高压脉冲电场提取法最佳工艺条件为电场强度50kV/cm、脉冲数30、温度20℃、料液比为1∶20。     

海洋鱼类废弃物功能成分提取的研究

综述海洋鱼类加工废弃物中功能成分的利用价值、提取方法,以及国内外对其功能成分的利用现状,分析海洋鱼类加工废弃物综合利用中存在的问题并提出其发展趋势.     

天然抗氧化剂的增效作用及其对花生油抗氧化效果研究

对迷迭香提取物、茶多酚、植酸、VE、抗坏血酸棕榈酸酯在花生油中的抗氧化性能和五种天然抗氧化剂相互之间的增效作用进行了研究。通过Rancimat法测定了添加各种抗氧剂的花生油的诱导时间,根据正交实验结果,各种天然抗氧化剂在组分中的主次因素为迷迭香提取物>茶多酚>植酸>抗坏血酸棕榈酸酯,优化得出天然抗氧化剂的复配配方为迷迭香提取物0.07%、茶多酚0.03%、植酸0.02%、抗坏血酸棕榈酸酯0.02%。此配方对花生油的抗氧化能力优于TBHQ。     

Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils

Aflatoxin B1 (AFB1) is a highly toxic and carcinogenic metabolite produced by Aspergillus species on food and agricultural commodities. Natural products may regulate the cellular effects of aflatoxins and evidence suggests that aromatic organic compounds of spices can control the production of aflatoxins. With a view to controlling aflatoxin production, the essential oils from Rosmarinus officinalis and Trachyspermum copticum L. were obtained by hydrodistillation. Antifungal activities of the oils were studied with special reference to the inhibition of Aspergillus parasiticus growth and aflatoxin production. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oils were determined. T. copticum L. oil showed a stronger inhibitory effect than R. officinalis on the growth of A. parasiticus. Aflatoxin production was inhibited at 450 ppm of both oils with that of R. officinalis being stronger inhibitor. The oils were analyzed by GC and GC/MS. The major components of R. officinalis and T. copticum L. oils were Piperitone (23.65%), alpha-pinene (14.94%), Limonene (14.89%), 1,8-Cineole (7.43%) and Thymol (37.2%), P-Cymene (32.3%), gamma-Terpinene (27.3%) respectively. It is concluded that the essential oils could be safely used as preservative materials on some kinds of foods to protect them from toxigenic fungal infections.     

复配天然抗氧化剂对食用油脂抗氧化效果研究

对天然抗氧化剂复配配方对食用油的抗氧化能力进行研究。根据正交试验结果,各种天然抗氧化剂在组分中的主次因素为迷迭香提取物＞甘草提取物＞茶多酚＞ VE,优化得出复合天然抗氧化剂的复配组合为迷迭香0.08%、茶多酚0.06%、甘草提取物0.08%、VE0.01%。此优化的配方对食用油的抗氧化能力弱于TBHQ,但强于BHA 和BHT。     

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

Herbs and spices are traditional used as food ingredients as well as for their antioxidant properties. The objective of this work was to study the concentration of carnosol, rosmarinic and carnosic acids in rosemary (Rosmarinus officinalis L.) and oregano leaves (Origanum vulgare L.), and their effect on the oxidation and colour of model pork batters. Extracts were obtained by maceration with ethanol and reflux with chloroform. Rosemary extracts showed higher antioxidant activity, even more than the phenol compounds separately. These extracts also showed the highest antioxidant capacity, possibly due to the presence of high concentrations of carnosic acid and carnosol and unidentified active compounds. However, ethanol oregano extracts containing high concentrations of phenols, mainly rosmarinic acid, efficiently prevented colour deterioration. The antioxidant effect of the studied extracts depends, not only on the concentration of phenol compounds (rosmarinic acid, carnosol and carnosic acid), but also on the extraction method and solvent.     

Shelf life determination of Yayik butter fortified with spice extracts

Sage ( Salvia officinalis L.), cinnamon ( Cinnamomum zeylanicum ), rosemary ( Rosmarinus officinalis L.), clove ( Syzygium aromaticum L.), sumac ( Rhus coriaria L.), oregano ( Origanum vulgare L.), ginger ( Zingiber officinale ), caraway ( Cuminum cyminum L.) and thyme ( Thymus vulgaris L.) extracts were added at two concentrations (0.2 and 0.5%) to yayik butter. The butter samples were stored at two different temperatures, 4°C and 25°C. Product acceptability was monitored following the Weibull Hazard sensory method where the end of shelf life was the time at which 50% of panellists found the product unacceptable. Ginger, thyme and cinnamon extracts increased the shelf life of yayik butter and were comparable to the synthetic preservatives sorbic acid and BHA. The shelf life of the samples stored in the refrigerator was approximately twice as long as the samples stored at room temperature.     

Characterisation of the Essential Oils of some Cultivated Aromatic Plants of Industrial Interest

The compositions of the essential oils of Rosmarinus officinalis L, Salvia lavandulifolia V and Lavandula latifolia M, obtained by steam distillation from plants cultivated in the northeast of Spain, have been studied by gas chromatography and gas chromatography/mass spectrometry. The essential oil of rosemary appears to be more complex and richer in flavour notes than other previously studied Spanish rosemary oils, and has an intermediate ratio of α-pinene and of 1,8-cineole in relation to essential oils of rosemary of different geographical origins, but higher proportions of camphor, verbenone and linalool. The essential oil of sage has proportions of 1,8-cineole, camphor, endo-borneol, trans-caryophyllene and α-humulene closer to commercial Salvia officinalis L than to other Spanish sages of different geographical locations, and the difference from commercial Salvia officinalis L is due principally to the higher ratio of terpene hydrocarbons and the lower proportion of thujone in the Spanish sage studied here. The essential oil of the spike lavender has the same main components and similar proportions as other Spanish wild and commercial spike lavender essen-tial oils, but shows differences in the nature of the minor components (rhodinol fraction).     

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. II. Isolation of carnosic acid and formation of other phenolic diterpenes.

The phenolic diterpene carnosic acid appears to be the main substance for general oxidation leading to artifacts with gamma- or delta-lactone structure in extracts of Rosmarinus officinalis and Salvia officinalis. Until now it was only possible to prepare carnosic acid by hydrogenolysis of carnosol. A semipreparative HPLC method has been developed isolating carnosic acid among other phenolic diterpenes. The separated substances were identified by 13C-nuclear magnetic resonance (NMR), 1H-NMR, mass and IR spectroscopy. Conversion of carnosic acid and carnosol to other phenolic diterpenes was investigated by HPLC.     

Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC.

The strong antioxidative activity of Rosmarinus officinalis and Salvia officinalis is caused by phenolic diterpenes. Extracts of these herbs are used as additives to stabilize fat and fat-containing foodstuffs against oxidation. To determine the concentration of individual phenolic diterpenes in pure extracts and fats an HPLC method with electrochemical detection has been developed.     

In vitro antimicrobial activity of essential oils from aromatic plants against selected foodborne pathogens

The purpose of this study was to examine the effectiveness of selected essential oils for the control of growth and survival of pathogenic microorganisms of significant importance in food hygiene and to determine whether the antimicrobial effect was due to the major compounds of the oils. MIC and MBC were determined by the tube dilution method. Essential oils from Thymus vulgaris from Spain and France, Salvia sclarea, Salvia officinalis, Salvia lavandulifolia, Lavandula latifolia, Lavandula angustifolia, three hybrids of Lavandula latifolia x Lavandula angustifolia (Lavandin 'Super', Lavandin 'Abrialis', and Lavandin 'Grosso'), Rosmarinus officinalis, Hissopus officinalis, and Satureja montana were evaluated. Inhibition ranged from the strong activity of Satureja montana and Thymus vulgaris (France) to no inhibition with Salvia sclarea and Hissopus officinalis for each of the test strains: Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, Shigella flexneri, Listeria monocytogenes serovar 4b, and Staphylococcus aureus. Because some of the essential oils were highly inhibitory in small quantities to selected pathogenic microorganisms, they may provide alternatives to conventional antimicrobial additives in foods.