萘敏维滴眼液的抑菌效力测定

目的 测定萘敏维滴眼液的抑菌效力.方法 采用美国药典规定的方法,用菌落计数法计数.结果 萘敏维滴眼液中的抑菌系统稳定,各测定时间点符合美国药典标准.结论 采用该方法可有效地判定眼用制剂的抑菌效果.     

天然防腐剂的筛选及其抗菌性研究

通过用滤纸片法比较大蒜、生姜、辣椒、八角、丁香、肉桂、花椒等植物材料提取液的抗菌效力,发现大蒜、丁香、八角的抗菌效力较强。进而用平板法对这几种材料提取液的抗菌性进行了探讨和比较,结果表明:辣椒的抗菌性优于其他几种材料。它对于多数细菌的最低抑菌浓度为3.125mg/ml;对于酵母菌的最低抑菌浓度为12.5mg/ml;活性pH 范围为4.4～8.3;经121℃湿热条件下处理15min 仍有较强的抗菌活性;与低浓度的糖或盐协同作用后其抗菌效力增强,最低抑菌浓度由3.125mg/ml 降低到1.563mg/ml。这些数据说明用辣椒提取液作为天然防腐剂代替化学防腐剂保藏食品是可行的。     

荸荠皮提取物的抗菌性及其应用研究

用平板稀释法测定荸荠皮提取物的抗菌性。用平板菌落 计数法测定荸荠皮提取物作为食品防腐剂的应用效果。 结果表明,荸荠皮提取物具有较强的抗菌效力,对大多数 细菌的最低抑菌浓度(MIC)为0.3％,对多数真菌的最低 抑菌浓度为1.25％;在pH4.4～8.1的基质中,荸荠皮提取 物都具有较强的抗菌效力;而且其热稳定性能良好,经 121℃湿热灭菌处理15min,仍具有较强的抗菌效力。荸荠 皮提取物在食品中可明显抑制细菌的生长,使食品的保 质期延长。     

十三种天然香辛料的抑菌作用研究

用姜、大蒜、八角茴香、胡椒、辣椒、肉桂、花椒、薄荷、丁香、砂仁、小茴香、陈皮和孜然等十三种天然香料的提取液对大肠杆菌、变形杆菌、巴氏醋酸杆菌、枯草杆菌、金黄色葡萄球菌、肺炎球菌、痢疾志贺氏杆菌、鼠伤寒沙门氏菌、黑曲霉、米曲霉、黄曲霉等几种常见的微生物进行体外抑菌试验.结果表明,它们的提取液对细菌均表现出一定的抑菌作用,对霉菌抑菌效力一般.其中以辣椒、姜、胡椒、八角茴香的抑菌作用最为明显.另外不同种类香辛料的提取液,对菌种具有选择性的抑菌作用,且其抑菌效力随浓度和作用时间的增加逐渐增大;我们还发现天然香辛料的抑菌活性成分大多具有一定的热稳定性.     

香蕉皮单宁的抑菌性研究

文章研究从香蕉皮中提取单宁,并对提取物进行抗菌实验以及其抑菌性能与温度、pH和盐浓度的关系.实验表明,香蕉皮中提取物对霉菌、细菌、酵母菌都有较强的抑菌效果,其抑菌效果与常用食品防腐剂苯甲酸钠相比较,其抑菌作用强于苯甲酸钠,且有一定的热稳定性;随pH升高,单宁被氧化,抑菌效力有所降低;盐浓度越高,抑菌效果越弱.实验表明用香蕉皮提取物作为天然防腐剂代替化学防腐剂保藏食品是可行的,并为更好地开发香蕉资源提供了科学依据.     

十三种天然香辛料的抑菌作用研究

用姜、大蒜、八角茴香、胡椒、辣椒、肉桂、花椒、薄荷、丁香、砂仁、小茴香、陈皮和孜然等十三种天然香料的提取液对大肠杆菌、变形杆菌、巴氏醋酸杆菌、枯草杆菌、金黄色葡萄球菌、肺炎球菌、痢疾志贺氏杆菌、鼠伤寒沙门氏菌、黑曲霉、米曲霉、黄曲霉等几种常见的微生物进行体外抑菌试验。结果表明，它们的提取液对细菌均表现出一定的抑菌作用，对霉菌抑菌效力一般。其中以辣椒、姜、胡椒、八角茴香的抑菌作用最为明显。另外不同种类香辛料的提取液，对菌种具有选择性的抑菌作用，且其抑菌效力随浓度和作用时间的增加逐渐增大；我们还发现天然香辛料的抑菌活性成分大多具有一定的热稳定性。     

Nisin与天然植物提取物复配的抑菌性能研究

为了研究nisin与天然植物提取物复配的抑菌性能,用效价表征复配物的抑菌效力、比浊法测其广谱性.结果表明:nisin与黄连、大黄、黄芩提取物复配的配比分别为1:6、1:5、1:6时,复配物效价分别是nisin的1.78、1.54、1.27倍.nisin与黄连,大黄,黄芩复配后能抑制枯草芽孢杆菌、大肠杆菌、酿酒酵母菌.黄连提取物与nisin复配后抑菌效果最好,大黄次之,黄芩最差.     

辣椒提取液的抑菌活性分析

用辣椒的乙醇提取液对12种常见的模式致病菌株进行体外抑菌试验,结果表明,该提取液对细菌、霉菌和酵母菌均表现出一定的抑菌作用,其抑菌效果随浓度的增大而增强。其中提取液对葡萄牙假丝酵母的抑菌效果最明显,对根癌土壤杆菌抑菌效果最差。此外,同一浓度提取物对不同菌株的抑菌作用不同,其抑菌效力对菌种具有选择性,并且其抑制真菌的效果明显强于细菌。HPLC分析表明,辣椒提取液中的主要化学成分为辣椒素,其含量为0.132mg/mL。     

天然防腐剂的提取及其在酱油酿造中的应用

从丁香、甘草及迷迭香中提取抑菌防腐物质,并研究其抑菌效力、最低抑菌浓度(MIC)、活性pH范围及热稳定性等性能。经组合后应用于酱油防腐,以取代苯甲酸,存放两个月后检测卫生指标,全部合格。     

博落回生物碱的抑菌作用研究

以20％的甲醇作溶剂，盐酸小檗碱及青霉素做对照，将博落回碱，盐酸血根碱，盐酸小檗碱配成9600μg／ml的溶液，并测定了这三种物质对常见的5种细菌的抑菌效力(抑菌圈直径)及最低抑菌浓度(MIC)。结果表明，这三种物质具有不同程度的抑菌效力，其中盐酸血根碱具有很强的广谱抑菌作用。     

李子果醋饮料的工艺研究

探讨了以李子为原料的果醋生产工艺，通过单因素试验和正交试验确定了李子果醋的最佳工艺参数。酒精发酵的最佳工艺条件为发酵温度20℃、果汁的初始糖度16％、酵母菌接种量10％、发酵7d左右；醋酸发酵最佳工艺条件为发酵温度30℃、醋酸菌接种量12％、初始酒精度8％、发酵8d。该工艺酿制出的李子果醋香味独特，口味纯正。     

低糖脆梅加工中栅栏技术的研究

以ClO_2的浓度、ClO_2的浸泡时间、山梨酸钾的添加量、650W微波的处理时间为对象进行栅栏技术研究,研究发现4个因子对杀菌效果均有极显著的影响,其中以微波处理时间为最主要影响因素,其次为ClO_2浓度,然后为山梨酸钾添加量,最后是ClO_2的浸泡时间。栅栏因子结合应用的效果优于单个因子,其适宜的参数为:脱硫后用40mg/L ClO_2浸泡梅果10min,渗糖时在糖液中添加0.65g/kg的山梨酸钾,渗糖包装后以650W的微波处理75s。     

Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storage

The effects of pulsed and continuous ultrasound treatment on microbiological and physiological quality of Mirabelle plum fruit were investigated. Freshly harvested Mirabelle plum was treated with 30‐kHz pulsed and continuous ultrasound at 20 °C for 0, 15, 30, 45 and 60 min and subsequently stored at 4 °C for 10 days. The total count of bacteria, total fungi, decay index, titratable acidity (TA), total soluble solids (TSS), colour, texture, ascorbic acid content and total phenolics was measured. The results showed that pulsed and continuous ultrasonic treatment significantly (P < 0.05) reduced the number of microorganisms and improved the quality of Mirabelle plums during storage. Increasing pretreatment time enhanced the positive effects of pulsed and continuous ultrasound. Also, in terms of the total count of bacteria, total fungi, titratable acidity and total phenolics, the pulsed and continuous ultrasound did not show a significant difference (P < 0.05). However, pulsed ultrasound was better compared to continuous mode in preservation of TSS, colour, texture and ascorbic acid content of the fruit during storage. Our results demonstrated that pulsed ultrasound is an appropriate method for improving safety and maintaining the quality of Mirabelle plum fruit.     

5味收涩药对奶牛乳腺炎病原菌体外抗菌活性的比较

采用琼脂平板二倍稀释法测定了诃子等5味收涩药对15个种属33种120株奶牛乳腺炎病原菌的最低抑菌浓度,统计分析了它们对葡萄球菌、链球菌、大肠埃希菌、阴沟肠杆菌和单胞菌等共11个种属的MIC50和MIC90,并采用SPSS17.0软件中单因素方差分析法比较分析了5味收涩药分别对葡萄球菌、鲁氏不动杆菌和芽孢杆菌等11个种属菌株押菌活性的强弱.结果表明,5味收涩药对受试菌均有较强的抗菌活性,总体以诃子的抗菌活性最强,其次为乌梅和石榴皮,再次为五味子,活性最差为山茱萸;且5味收涩药对革兰氏阳性菌的抗菌活性较对革兰氏阴性菌的活性强.     

Factors affecting the methanol content and yield of plum brandy

This study was conducted to determine the influence of plum cultivar, harvest year, and plum component on the methanol content and the yield of plum brandy. Seven plum cultivars (Geneva Mirabelle, French Damson, Pozegaca, Oblinaya, Early Golden, Lohr, and Rosy Gage) grown in the Finger Lakes fruit region of New York State were processed into mash and juice. The samples of plum mash or juice were fermented with commercial Red Star wine yeast Montrachet (Sachharomyces cerevisiae Davis 522) for 12 d. The fermented samples were distilled, and the distillates were analyzed for methanol, ethanol, and higher alcohols by high-performance liquid chromatography. Duncan's multiple range tests show significant differences in the methanol content and the yield of plum brandy made from 7 plum cultivars. The harvest year also had a significant effect on the methanol content and the yield of plum brandy. Student's t-test results indicate that plum juices gave a lower methanol content of brandy than plum mashes without significantly reducing the brandy yield. The results of the current research can be used by the industry to select the better plum cultivar and to adopt the process to improve the product yield and quality. PRACTICAL APPLICATION: The brandy industry can apply the results of the current research to improve product yield and to reduce the methanol content of plum brandy. The economic benefits to the brandy producers adopting the brandy production process will be significant due to the sales of new products with an acceptable level of methanol.     

李果采后生理及贮藏保鲜技术研究进展

李果品种繁多,具有较高的营养价值和经济价值而深受消费者喜爱,但由于其成熟期大多在5~8月高温季节,采后生理活动旺盛,这给鲜食李果贮藏保鲜带来极大困难。因此,探明李果采后生理变化规律与机制,并对其贮藏保鲜技术进行研究与开发是改善李果采后品质和延缓衰老的有效途径。文章从李果采后生理变化及贮藏保鲜技术方面综述了近年来的研究进展,并展望了今后的研究方向,以期为李果的贮藏保鲜研究与生产应用提供借鉴。     

Bowel function of postmenopausal women: Effects of daily consumption of dried plum

Calcium and vitamin D were provided to 48 postmenopausal women for 6 months and randomly assigned into control, 50 g/d dried plum, or 100 g/d dried plum groups to examine dried plum influences on bowel habits. No adverse effects of dried plum were detected, whereas pain and constipation ratings increased (p<0.05) in the control group. Pain was higher (p=0.049) at 6 months for control versus 50 g/d dried plum and lower (p=0.042) at 3 months for 100 g/d dried plum versus 50 g/d. Constipation ratings were higher for control than 100 g/d dried plum at 6 months. Dried plum in the dose of 50 or 100 g per day did not produce adverse effect and may decrease discomfort of bowel movements.     

青梅酒香气成分的研究

采用顶空-气相色谱-质谱法对浸泡青梅酒的香气成分进行了分析,共鉴定出21种化合物,其中相对含量较高的物质为乙酸乙酯、异丁醇、异戊醇、苯甲醛、苯甲酸乙酯。通过比较浸泡基酒、青梅汁及青梅酒3者的香气成分,得出苯甲醛和苯甲酸乙酯为青梅浸泡过程中形成的典型性香气成分;以叔戊醇为内标物,利用气相色谱法对青梅酒的5种主要香气成分进行了定量分析,测得其含量依次为64.56、142.80、135.23、37.25、11.10mg/L。     

李子发酵果酒生产工艺研究综述

该研究探究了库尔勒香梨发酵造过程中谷胱甘肽（GSH）对果酒基本理化指标、香气成分和感官特性的影响。结果表明，GSH添加对果酒的酒精度、pH和可滴定酸等指标无显著影响（P＞0.05）；当GSH添加量为20 mg/L，总酚含量增大至312 mg/L，颜色指数（吸光度值A420 nm）降低至0.18；当GSH添加量为30 mg/L时，总酚含量变化不明显，颜色指数略有升高。气相色谱-质谱（GC-MS）结果显示，随GSH添加量在0～30 mg/L范围内增加，香梨酒挥发性成分中酯类、醇类、酚类和萜烯类含量有所升高，酸类和醛酮类含量有所下降。通过模糊数学法进行感官评定，20 mg/L GSH添加量的香梨酒感官评分最高为88.1分。因此，20 mg/L GSH添加量在抑制褐变、保护总酚方面效果最佳，适量GSH可增加改善香梨酒香气成分，提高其品质。     

响应面法优化乌梅泡腾片的配方

选用乌梅提取物为基础原料,通过单因素试验和响应面曲线法对配方进行分析优化,获得了乌梅泡腾片的最佳配方为乌梅提取物、泡腾剂和阿巴斯甜质量比为54.95︰40.29︰0.54,质量分数5%PVP的乙醇溶液和L-亮氨酸分别为乌梅提取物和泡腾剂质量和的2.5%和0.6%,酸源中柠檬酸和酒石酸质量比为4︰1,酸源和碳酸氢钠质量比为1.37︰1。在该配方下,采用湿法混合制粒,得到的乌梅泡腾片发泡量为6.7 mL,崩解时间为128 s,脆碎度为0.86%,所得饮料p H为5.3,具有乌梅饮品酸甜爽口的特征口感,用量仅为市售酸梅粉的34.8%,具有质量轻,携带方便的特点。