核桃属特定部位提取物体外抑菌作用研究

对核桃属植物的叶、枝皮、青皮、壳的提取物进行了体外抑菌实验。结果表明:该植物不同部位提取物均对金黄色葡萄球菌、痢疾志贺杆菌、枯草芽孢杆菌、产气杆菌、大肠杆菌有抑制作用,而且提取物的抑菌活性随着该植物各个部位的不同而变化。     

植物乳杆菌ⅡD基因突变株的构建及对Ⅱa类细菌素敏感性分析

采用同源重组技术,对Ⅱa类植物乳杆菌素LB-B1敏感的植物乳杆菌WQ0815中甘露糖磷酸转移酶系统(Ell.Man)中的 ⅡD组分进行突变,利用牛津杯法分析了植物乳杆菌WQ0815 ⅡD组分突变前后对植物乳杆菌素LB-B1的敏感性变化.结果表明,突变株对植物乳杆菌素LB-B1产生抗性,说明敏感菌株中Ell.Man的 ⅡD组分是植物乳杆菌素LB-B1发挥抑茵作用时的结合位点.     

藿香抑菌作用的初步研究

目的:对芳香草本植物藿香提取物的抑菌活性进行研究。方法:采用滤纸片扩散法和试管2倍稀释法对大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌、沙门氏菌和变形链球菌进行体外抑菌试验,通过测定抑菌圈直径大小,比较研究藿香不同部位如花、叶、茎、全株植物的水提物和醇提物对大肠杆菌、金黄色葡萄球菌、蜡样芽孢杆菌、沙门氏菌和变形链球菌的抑菌效力,并同时研究外界条件对藿香提取物抑菌作用的影响。结果:藿香水提取物和醇提物对蜡样芽孢杆菌和金黄色葡萄球菌均有不同程度的抑菌效果,醇提物抑菌作用显著高于水提物,藿香花和叶的醇提物对变形链球菌有一定的抑菌活性,而藿香醇提物和水提物对大肠杆菌和沙门氏菌均没有抑菌效果。结论:藿香叶醇提物抑菌作用显著优于水提物,叶的醇提物对蜡样芽孢杆菌抑菌活性最强。     

沙棘籽提取物抑菌能力的研究及其生物活性成分分析

选取蒙古国不同产地和不同培育方式的5种沙棘籽的活性成分进行了提取,研究了提取物对常见致病菌的抑菌能力,并对其中的生物活性成分进行了分析。结果表明,野生沙棘籽1号提取物对金黄色葡萄球菌的抑菌能力最强,抑菌圈直径可达（12.3±0.5） mm,而3号提取物具有广谱抑菌能力,对枯草芽孢杆菌、大肠杆菌和铜绿假单胞杆菌的抑菌能力最强,抑菌圈直径分别达到(11.5±0.5） mm、（12.3±0.2） mm和（11.9±0.3） mm,并且随着沙棘籽提取物的用量增加,其抑菌能力增强。沙棘籽提取物中主要的生物活性成分主要为植物甾醇、黄酮类物质、植物磷脂和维生素C,其中植物甾醇含量越高,对应的抑菌能力越强。     

连翘不同部位提取物抑菌效果的比较分析

本试验采用滤纸片扩散法测定了连翘的花、叶片、枝条、果实(分青翘和老翘)的乙醇提取物对三种细菌性病害大肠杆菌(Escherichia coli)、金黄色葡萄球菌(Staphylococcus aureus)、枯草芽孢杆菌(Bacillus subtilis)和3种真菌病害青霉菌(Penicillium)、葡萄灰霉菌(Botrytis cinerea)和黄曲霉(Aspergillus flavus)进行了抑菌效果的对比和分析。用液体悬浮培养法分别测定了连翘不同部位的乙醇提取物对3种细菌的最小抑菌浓度(MIC)。试验结果表明:连翘不同部位的乙醇提取物对供试细菌均表现出有较强的抑菌作用,其中果实中青翘提取物的抑菌作用最强、老翘和叶片的抑菌作用也比较强,且两者区别不大,枝条提取物的抑菌作用最弱;对3种供试真菌所有供试部位提取物的抑菌效果均比细菌差。不同部位的乙醇提取物对不同细菌的最小抑菌浓度(MIC)则表现较大差异。     

乳制品中选择性分离与计数植物乳杆菌的方法

根据乳酸菌对抗生素的敏感性、产酸能力和碳源利用不同,研制出植物乳杆菌分离计数培养基(LPMRS培养基),通过对9种不同的乳酸菌菌株单独试验及混合试验,对该培养基的特异性进行了评价。通过对LP-MRS培养基和MRS培养基中植物乳杆菌计数比较,对该培养基是否抑制植物乳杆菌生长进行了验证。结果表明,该培养基可抑制乳酸乳球菌乳酸亚种、嗜热链球菌、瑞氏乳杆菌、嗜酸链球菌、婴儿双歧杆菌的生长,并能将植物乳杆菌从干酪乳杆菌群分离开来,且对植物乳杆菌无抑制作用。该方法操作简便,成本低,可广泛应用于乳制品中植物乳杆菌的分离和计数。     

植物乙醇提取物对梭状芽孢杆菌芽孢耐热性的影响

对甘草等15种植物进行了提取,并研究了其对两种肉毒梭状芽孢杆菌和生孢梭菌的芽孢耐热性的影响。结果表明,这15种植物乙醇提取物均能降低这三种芽孢杆菌的芽孢耐热性。其中,甘草和柠檬桉乙醇提取物可显著降低这三种芽孢的耐热性。进一步研究表明,4%的甘草和4%的柠檬桉乙醇提取物都能够比对照增加约3个数量级的肉毒梭状芽孢杆菌62A芽孢的减少量。最后,协同性实验结果显示,p H和植物乙醇提取物对肉毒梭状芽孢杆菌62A的芽孢显示了明显的协同作用,在0.5%的植物乙醇提取物浓度下就可以显著降低了芽孢的耐热性。     

植物乳杆菌B_(28)产细菌素的发酵条件研究

从来自保加利亚传统燕麦饮料中分离得到的植物乳杆菌B28出发,以腊样芽胞杆菌Baeillus cereus为指示菌,研究了植物乳杆菌B28生长特性以及产生细菌素的最佳时期;不同氮源、碳源和磷酸盐对细菌素抑菌活性性影响以及不同浓度硫酸铵溶液对细菌素的盐析效果。结果表明,植物乳杆菌B28在37℃条件下培养,14~16 h,生长进入稳定期;产生细菌素最佳发酵时间为24 h;70%的硫酸酸铵是适植物乳杆菌细菌素的盐析质量分数为。与对照培养基对比,植物乳杆菌B28的生长情况是酵母提取物>大豆蛋白>胰蛋白胨、蛋白胨、肉膏;乳糖>D-果糖、蔗糖、D-麦芽糖>D-木糖;磷酸盐对植物乳杆菌B28的生长影响不大。并得到了产生细菌素的最佳培养基配方。     

小米提取物对人源乳杆菌耐酸能力的影响

模拟人体胃肠道酸性环境,将植物乳杆茵(L.plantarum)、干酪乳杆茵(L.casei)、嗜酸乳杆菌(Lacidophilus)置于pH2.5的酸化磷酸盐缓冲液中4h,研究小米提取液及其所含的几种膳食组分(还原糖、游离氨基氮)对人源乳杆菌耐酸能力的影响,以确定提高益生茵存活能力的理化因素.结果显示,小米提取物对植物乳杆菌、嗜酸乳杆菌和干酪乳杆茵在酸性条件下的细胞存活有显著的促进作用,这种促进效果主要归因于小米提取物中可溶性糖的存在.另外,依菌种不同,游离氨基氮也发挥一定的作用.     

柑橘不同部位提取物对羟自由基的清除作用研究

分别用不同溶剂对柑橘不同部位(柑橘树嫩枝、树叶,柑橘皮)的活性物质进行提取,采用亚甲基兰分光光度法对其羟自由基清除能力进行比较,发现柑橘嫩枝的水提物对羟自由基的清除能力最好,且随提取物浓度增加而增大,当添加2ml 浓度2mg/ml 的该提取物时,羟自由基清除率达78.36%,效果优于杜仲素、杜仲绿原酸、茶多酚等植物提取物。对柑橘嫩枝提取物中总黄酮含量与其清除效果之间关系的考察显示二者之间有较好的相关性,提取物中总黄酮含量越高,对羟自由基的清除效果越好。     

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.     

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.     

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。