柿叶总黄酮的分离及对油脂抗氧化的研究

以柿叶粗提物为原料,采用HZ816型大孔吸附树脂分离纯化柿叶的黄酮类化合物。大孔树脂HZ816纯化柿叶黄酮的适宜工艺参数为:常温流速2 BV上柱吸附,上样质量浓度5.229 mg/m L,p H为3.10,洗脱流速为3 BV/h,乙醇体积分数为50%洗脱。柿叶黄酮抗氧化试验表明柿叶黄酮类化合物可有效延缓油脂脂质过氧化反应,其抗氧化性明显优于抗坏血酸,表明柿叶黄酮类化合物是一种很有潜力的天然、安全、高效的抗氧化剂。     

蜂胶中有效成分的提取及其抗氧化性能的研究

研究了用乙醇提取蜂胶中有效成分的工艺条件，并对其进行了抗氧化性能的研究。经响应面优化的试验结果表明最佳提取条件为：乙醇浓度为94．51％，提取温度为34．44℃，提取时间为33．86h，料液比为1：15．91。抗氧化试验表明蜂胶的乙醇提取物(EEP)可有效地延缓油脂脂质过氧化反应，通过与维生素E和茶多酚进行比较，其抗氧化性能明显优于二者，表明蜂胶的乙醇提取物是一种很有潜力的天然、安全、高效的油脂抗氧化剂。     

番石榴叶黄酮的微波提取及其抗氧化作用研究

以番石榴叶为原料,采用微波技术优化番石榴叶中黄酮类物质的提取工艺,并研究番石榴叶黄酮对油脂的抗氧化作用。试验结果表明,番石榴叶中黄酮类物质的最佳微波萃取工艺参数是:微波提取时间10 min,微波功率400 W,料液比1∶30,乙醇体积分数50%。在此提取条件下,番石榴叶中总黄酮的提取率为134.46 mg/g。番石榴叶黄酮提取物对植物油脂具有一定的抗氧化作用,可作为植物油脂的天然抗氧化剂。     

蜂胶中有效成分的提取及其抗氧化性能的研究

研究了用乙醇提取蜂胶中有效成分的工艺条件,并对其进行了抗氧化性能的研究。经响应面优化的试验结果表明最佳提取条件为:乙醇浓度为94.51%,提取温度为34.44℃,提取时间为33.86h,料液比为1:15.91。抗氧化试验表明蜂胶的乙醇提取物(EEP)可有效的延缓油脂脂质过氧化反应,通过与维生素E和茶多酚进行比较,其抗氧化性能明显优于二者,表明蜂胶的乙醇提取物是一种很有潜力的天然、安全、高效的油脂抗氧化剂。     

革命菜黄酮类化合物提取及其抗氧化性研究

目的：优化提取革命菜黄酮类化合物的最佳工艺条件并测定其体外抗氧化性。方法：采用L9(34)正交试验法研究从革命菜中提取黄酮类化合物的最佳提取工艺,考察乙醇体积分数、浸提温度、浸提时间及料液比四因素对提取效率的影响,并测定其体外抗氧化活性。结果：革命菜黄酮类化合物的最佳提取工艺条件为乙醇体积分数70%、浸提温度65℃、浸提时间3.5h、料液比1:30(g/mL)。在最佳工艺条件下,测得革命菜中黄酮类物质提取量为31.88mg/g;革命菜黄酮类化合物对羟自由基具有明显的清除作用,且随着黄酮质量浓度增加,清除能力增强;对超氧阴离子自由基具有一定的抑制作用。结论：革命菜黄酮类合物抗氧化活性明显,具有开发利用价值。     

正交法优选菊芋叶黄酮类物质的提取工艺条件

通过单因素实验和正交实验设计探讨了菊芋叶黄酮类物质的超声辅助提取工艺条件。结果表明,超声法提取菊芋叶片中黄酮类物质的最佳条件为：料液比为1：20,乙醇浓度为60％,提取时间为30min,提取温度为80℃,此条件下总黄酮物质的提取率为1．921％。抗氧化实验表明,菊芋叶黄酮物对DPPH自由基有很好的清除作用。     

花生粕黄酮类物质的提取及抗氧化活性研究

为探究花生粕中黄酮类物质提取的最佳工艺,以花生粕总黄酮得率为指标,通过单因素试验,筛选出乙醇体积分数、提取时间和提取温度3个对花生粕中黄酮类物质提取影响比较显著的因素,采用响应面法优化提取工艺参数,并测定了花生粕黄酮类物质的抗氧化活性。结果表明:建立的回归模型较好地反映了花生粕总黄酮得率与提取时间、提取温度以及乙醇体积分数的关系;花生粕黄酮类物质提取的最佳条件为料液比1∶15、提取时间100 min、提取温度70℃、乙醇体积分数60%、提取次数1次,该条件下花生粕总黄酮得率为1.197%;花生粕黄酮类物质对DPPH·、·OH和O-2·具有较好的清除能力,其IC50分别为25.0、24.5、204.0μg/m L。     

柿叶黄酮超声辅助提取工艺及其抗氧化性研究

研究超声波辅助提取柿叶总黄酮的工艺条件及其抗氧化活性。采用单因素试验与正交试验,考察乙醇浓度、固液比、超声功率、浸提温度及提取时间等因素对柿叶总黄酮提取率的影响,并以柿叶总黄酮体外清除DPPH自由基能力为指标,评价其抗氧化活性。结果表明,超声波辅助提取柿叶总黄酮最佳工艺条件为乙醇浓度为70%,固液比1∶20(g/mL),超声功率350 W,超声时间40 min,浸提温度55℃,提取2次,柿叶总黄酮得率约为0.70%(以干柿叶计);在0~100μg/mL范围内,柿叶总黄酮抗氧化能力高于VC,对DPPH自由基的体外清除率达85.96%;超过100μg/mL时,清除作用基本稳定不变,浓度和清除率不显示量效关系。通过拟合线性方程计算柿叶总黄酮的IC_(50)值为5.45μg/mL,表明柿叶黄酮是良好的抗氧化剂。     

柿叶黄酮类物质的提取及抗氧化性研究

本文优化了柿叶黄酮的提取条件,并对其进行体外抗氧化作用研究。采用单因素和正交试验设计优化得到柿叶总黄酮的最佳提取条件为：用50%乙醇,以1∶60的料液比,在90℃回流提取45min。此条件下总黄酮的提取得率为7.59%。抗氧化性试验结果表明,柿叶黄酮提取液能有效的清除超氧阴离子自由基和羟自由基,其抗氧化性优于VC,是一种有开发潜力的天然抗氧化保健品。     

马齿苋黄酮类化合物的微波提取及其抗氧化活性研究

借助微波辐射技术,采用单因素法和正交试验法对影响马齿苋黄酮提取率的主要因素进行了研究,并对其进行了抗氧化性能的初步探讨.结果表明,微波提取马齿苋黄酮类化合物的优化工艺条件为:70%乙醇溶液,微波功率500W,提取时间10min,料液比1:30总黄酮得率达7.93%.而抗氧化试验表明马齿苋黄酮类化合物可有效地延缓油脂脂质过氧化反应,其抗氧化活性明显优于芦丁和抗坏血酸,说明黄酮类化合物是一种很有潜力的天然、安全、高效的油脂抗氧化剂.     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

山药水溶性多糖的提取及抗氧化性研究

研究山药水溶性多糖的提取及其抗氧化作用。方法是将小鼠分别口服给予山药水溶性多糖，每天1次，连续给药15d，取血测过氧化物酶（POD）活性，取血、肝、肾测超氧化物歧化酶（sOD）活性，脂质过氧化产物（MDA）含量。山药多糖物可显著提高POD活性及血、肝、肾的SOD活性，并减少血、肝、肾组织中MDA的含量。山药水溶性多糖有提高小鼠体内过氧化物酶、超氧化物歧化酶活性及减少脂质过氧化产物的抗氧化作用。     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.