苍术属药用植物挥发油成分的组分分析

为探索大别山及其东部丘陵地区苍术属药用植物根状茎中挥发油成分与药材之间的关系,对大别山及其东部丘陵地区苍术属药用植物进行连续采样,采用GC—MS对14个样品的挥发油成分进行分析,运用SPSS分析软件对挥发油成分进行聚类分析、主成分比较。结果表明:白术及其过渡类型、北苍术挥发油颜色较浅,低海拔的南苍术挥发油颜色较深;聚类结果表明白术、大别山600m以上的南苍术、江淮丘陵地区以及大别山600m以下的苍术分别聚类;除白术类型外,不同区域样品的苍术醇含量随海拔高度的增加而增加;苍术酮含量随海拔高度的增加而降低。大别山及其东部丘陵地区苍术属药用植物根状茎中挥发油的特点与白术、汉苍术与南苍术区域划分相一致;苍术类群中苍术醇、苍术酮相对含量与海拔之间关系密切。     

HS-SPME-GC-MS分析山楂及其制品的挥发性成分

对山楂及其制品的挥发性成分进行分析和比较。使用顶空固相微萃取法(HS-SPME)与气质联用技术(GC-MS)相结合来分析鉴定山楂、炒山楂和焦山楂的挥发成分,用面积归一化法计算各成分的相对百分含量,并进行主成分分析(PCA)。共检测出76种成分,鉴定出72种成分,从山楂中检测出34个峰,鉴定出29个成分,占挥发性成分的98.35%;从炒山楂中检测出41个峰,鉴定出33个成分,占挥发性成分的97.15%;从焦山楂中检测出48个峰,鉴定出36个成分,占挥发性成分的84.78%。三者的共有挥发性成分有5种,但共有成分的含量有所不同。并且,3种剂型的PCA综合得分具有较大的差异,生山楂和炒山楂挥发性成分的综合得分较高,其次为焦山楂。山楂的挥发性成分组成和含量经过炮制后发生了明显的变化,其中炒山楂的药用价值较大。     

HPLC法同时测定广山楂中3种活性成分含量

探究炮制对广山楂中儿茶素、柚皮苷、根皮苷3种成分含量的影响。方法采用SHIMADZU VP-ODS C18柱(250 mm×4.6 mm,5μm),流动相:乙腈(A)-0.2%磷酸水溶液(B),梯度洗脱;流速0.8 m L/min;紫外检测波长为285 nm;柱温30℃。结果表明:各炮制品中儿茶素含量如下:炒焦品(14.23 mg/g)盐炙品(12.53 mg/g)炒黄品(7.35 mg/g)炒炭品(7.23 mg/g)酒炙品(5.12 mg/g)生品(3.71 mg/g);柚皮苷含量为:酒炙品(6.18 mg/g)炒焦品(5.35 mg/g)盐炙品(4.66 mg/g)炒黄品(3.26 mg/g)生品(2.54 mg/g)炒炭品(1.87 mg/g)。根皮苷含量依次是:盐炙品(0.98 mg/g)炒焦品(0.82 mg/g)酒炙品(0.76 mg/g)炒黄品(0.43 mg/g)生品(0.37 mg/g)炒炭品(0.27 mg/g)。不同炮制方法对广山楂中成分产生一定影响,盐炙等炮制方法可提高广山楂中儿茶素、柚皮苷、根皮苷含量,炒炭后则使柚皮苷、根皮苷含量降低。     

米炒党参炮制过程中党参炔苷、5-HMF和党参多糖含量动态变化研究

目的：研究不同米炒党参在炮制过程中党参炔苷、5-HMF和党参多糖的动态变化。方法：高效液相色谱法测定党参炔苷、5-HMF含量,紫外-可见分光光度法测定党参多糖含量动态变化过程。结果：（1）党参炔苷：随着炒制时间的延长,党参炔苷含量均呈先上升后下降趋势;在相同时间间隔点,小米炒党参炔苷含量较高。（2）5-HMF：随着炒制时间的延长,5-HMF含量均呈显著上升趋势;在相同时间间隔点,小米炒党参5-HMF含量较低。（3）党参多糖：随着炒制时间的延长,党参多糖含量均呈先上升后下降趋势;在相同的时间间隔点,炒制时间为5.5min之前的样品中小米炒党参多糖含量均高于大米炒党参,炒制时间为5.5min之后的样品中小米炒党参多糖含量均略低于大米炒党参。结论：党参分别采用小米、大米炒制后,3种成分均发生了显著变化,但小米炒党参和大米炒党参变化趋势不一致。     

发酵对葫芦巴挥发性化学成分的影响

采用水蒸气蒸馏与溶剂萃取相结合的方法对未发酵和发酵后的葫芦巴茎叶挥发性成分进行提取,运用毛细管气相色谱-质谱联用法分析测定,用计算机检索NIST02质谱数据库确定其挥发性化学成分,用面积归一化法进行定量分析。结果表明,两种方法提取的挥发性化学成分及含量皆有很大差异,发酵的葫芦巴挥发油产率明显提高。经毛细管色谱从未发酵的葫芦巴茎叶挥发油中分离出93个峰,鉴定出65种成分,占挥发油总相对含量的69.89%,从发酵后的葫芦巴茎叶挥发油中分离出134个峰,鉴定出49种成分,占挥发油总相对含量的36.57%,二者共有成分32种,这与已有文献结果存在明显的区别。     

不同贮藏条件下青花椒香气成分的比较

以重庆江津青花椒为原料,采用水蒸气蒸馏法提取精油,并用气相色谱-质谱联用仪(GC-MS)分析,比较在低温密封避光与室温未密封不避光2种贮藏条件下青花椒香气成分的变化。结果表明:贮藏前干青花椒挥发油含量为17.49%,贮藏后干青花椒挥发油的含量分别为15.97%(低温密封避光贮藏)和9.87%(室温未密封不避光贮藏),低温密封避光贮藏能有效延缓挥发油的损失;贮藏前后干青花椒挥发油中共鉴定出31种成分,贮藏前后共有成分24种,贮藏前后干青花椒挥发油中的主成分均为香桧烯、月桂烯、(+)-萜二烯、芳樟醇、反式橙花叔醇,但其含量因贮藏条件的不同而存在差异,不同贮藏条件下干青花椒挥发油中损失与新产生的微量成分略有差异,低温密封避光贮藏可有效保持干青花椒原有的香气。     

不同干燥程度草果果实形态及种仁挥发油的变化规律

草果药食同源,主要化学成分为挥发油,具有调味和温中燥湿的功效。文章比较了不同干燥程度草果果实形态、种仁挥发油得率和挥发油成分在含量和组分上的差异。收集50℃烘干0,12,24,36,48 h的果实样品,记录果实形态的各项指标,采用水蒸气蒸馏法测定不同烘干程度草果种仁挥发油得率,并利用气相色谱-质谱(GC-MS)联用技术分析其挥发油成分及含量的异同。结果表明,在干燥过程中果实果皮厚度及重量呈下降趋势,12～24 h下降最明显,种仁重量变化较平稳;种仁挥发油得率呈线性升高,至48 h恒重时,挥发油得率最高为2.72 mL/g;种仁中共鉴定出38种化合物,在0～48 h 5个时间段分别检测出26,23,21,22,26种成分;主要包含烯烃类16种、醛类7种、芳香烃类3种、醚类1种、醇类11种;干燥程度不同导致(1R)-(+)-α-蒎烯等化合物含量减少至未检测出;1,8-桉叶素等有效成分的相对百分含量呈先上升后下降的趋势;α-水芹烯的含量则先下降后上升,峰值出现在48 h(4.71%);正新醛的相对百分含量变化基本保持不变。低温烘干处理对提高种仁挥发油得油率及其化学成分构成具有重要的影响,这为解释草果鲜品和干品的香气成分差异提供了参考依据,为该物种干燥加工奠定了一定的理论基础。     

不同焙炒程度下哥伦比亚咖啡豆香气成分分析

哥伦比亚咖啡豆经过浅度焙炒、中度焙炒、深度焙炒3种方式处理,用热脱附法提取香气成分,进行GCMSD分析,并采用峰面积对比含量变化,研究不同焙炒程度对哥伦比亚咖啡豆香气成分的影响。经过分析后得到,浅度焙炒有89个化合物,中度焙炒有90个化合物,深度焙炒有92个化合物,主要成分有吡嗪类化合物、呋喃类化合物、吡咯类化合物、吡啶类化合物、嘧啶类化合物,还有大量的醛酮类、酚类、酯类、醇类化合物。三种焙炒程度下的咖啡豆,香气种类不同,含量不同。深度香气含量最多,整体香气浓郁焦苦,而中度次之,整体香气浓郁香醇,浅焙最少,整体香气淡薄。     

木瓜中总酚酸的含量测定及不同炮制品的含量比较

目的建立UV法测定木瓜中总酚酸含量测定方法,并比较不同炮制品的含量。方法以没食子酸为对照品采用三氯化铁-铁氰化钾显色后测定木瓜中总酚酸的含量。结果没食子酸在4~40μg/mL浓度范围内线性关系良好(R~2=0.999),平均回收率为100.35%(n=6),RSD为2.67%;总酚酸含量:炒黄品生品盐炙品酒炙品炒焦品。结论该法简便、快速,重现性好;炮制温度和时间对木瓜中酚酸类成分有影响。     

芹菜叶挥发油化学成分的GC/MS分析

为比较不同地区芹菜叶挥发油的化学组成,采用水蒸气蒸馏方法对产自辽宁3 个不同地区芹菜叶的挥发性成分进行提取,并采用GC-MS 方法对提取的挥发性成分进行鉴定。结果从3 种芹菜叶中一共鉴定出32 种挥发性化学成分,其中鞍山芹菜叶中鉴定出12 种,其含量占挥发油的27.29%,特有成分为β-月桂烯、n-十六酸、9,12,15-十八碳三烯酸等;抚顺芹菜叶中鉴定出16 种,其含量占挥发油的21.78%,特有成分为苯酚、桉叶双烯、5-(1,5-二甲基-4- 己基)-2- 甲基-1,3- 环己二烯等;北票芹菜叶中鉴定出9 种,其含量占挥发油的12.59%,特有成分为桉叶双烯、邻苯二甲酸二丁酯、十八烷等。     

复凝聚法制备白术挥发油微胶囊及表征

以白术挥发油为芯材,壳聚糖和海藻酸钠为壁材,采用复凝聚法制备微胶囊,通过单因素实验研究工艺参数对挥发油包埋率的影响,采用激光粒度分析仪、扫描电镜(SEM)、傅里叶变换红外光谱(FT-IR)、热重分析仪(TG-DTA)对微胶囊的粒径分布、表面形貌、化学结构、芯材含量进行表征。结果表明:在芯壁比为1∶2,乳化剂用量为5%,复凝聚温度为40℃,壳聚糖质量分数为1%,海藻酸钠质量分数为2%,pH 1.5,乳化转速6 000 r/min条件下制备的微胶囊包埋效果最好。微胶囊颗粒大致呈球状,表面结构致密,无明显的裂缝和洞孔,包埋率高,热稳定性能好,研究结果可为白术挥发油微胶囊的制备、鉴定、质量控制和制剂学性质的研究提供依据。     

白术多糖对大鼠创伤性脑损伤后脑水肿的影响

目的:探讨颅脑外伤后应用白术多糖治疗对脑组织水肿的影响。方法:采用自由落体撞击模型,84只雄性Sprague Dawley大鼠随机分为对照组、颅脑外伤组、蒸馏水组及白术多糖组,每组再根据伤后不同生存时间随机分为3个亚组。取各组动物伤灶脑组织,分别检测其水、丙二醛(MDA)含量及超氧化物歧化酶(SOD)活性。结果:颅脑外伤组、蒸馏水组及白术多糖组各时间点水分、MDA含量均较对照组明显增加(p<0.01),但白术多糖组各时间点水分、MDA含量显著低于颅脑外伤组及蒸馏水组相应时间点(p<0.01)。颅脑外伤组、蒸馏水组及白术多糖组各时间点SOD活性均较对照组明显降低(p<0.01),但白术多糖组各时间点SOD活性显著高于颅脑外伤组及蒸馏水组相应时间点(p<0.01)。结论:白术多糖能通过改善SOD活力,减少MDA含量,进而减轻创伤性脑损伤后脑水肿的程度。     

白术多糖对大鼠脑缺血再灌注期炎症反应的影响

目的：探讨局灶性脑缺血再灌注早期应用白术多糖治疗对脑组织炎症反应的影响。方法：采用大脑中动脉线栓/再灌注模型, 84只雄性Sprague Dawley大鼠随机分为对照组、再灌注组、蒸馏水组及白术多糖组,每组再根据不同再灌注时间随机分为3个亚组,取各组动物脑缺血区组织,分别检测其髓过氧化物酶(MPO)活性,做细胞间黏附分子-1(ICAM-1)免疫组化染色,光镜下计数ICAM-1阳性血管数。结果：白术多糖组各时间点ICAM-1阳性血管数均明显少于再灌注组及蒸馏水组相应时间点(p<0.01)。白术多糖组各时间点MPO活性均明显低于再灌注组及蒸馏水组相应时间点(p<0.01)。结论：再灌注早期小剂量应用白术多糖能明显减少缺血区中性粒细胞浸润及ICAM-1的表达,有助于改善炎症反应引起的再灌注损伤。     

基于GC-IMS分析三种植物油炒制海鲈鱼鱼松中挥发性风味物质的研究

本研究以海鲈鱼鱼松为研究对象,通过感官评分、色差和质构确定了植物油最佳添加量为3%。在此基础上,采用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectroscopy,GC-IMS）技术深入分析了三种植物油（花生油、棕榈油和葵花籽油）炒制鱼松过程中挥发性风味物质的组成情况。结果表明,三种植物油炒制的鱼松中共鉴定出40种挥发性风味物质,包括醛类、醇类、酯类和酮类化合物等,其中,花生油、棕榈油和葵花籽油炒制鱼松中醛类的相对含量最高,分别为63.33%、57.58%和43.75%。不同植物油炒制鱼松中存在特征风味物质,其中,丙醛、苯甲醛分别只存在于花生油、棕榈油炒制鱼松中;3-甲基-1-丁醇和己醛同时存在于花生油和葵花籽油炒制鱼松中。本研究结果表明根据GC-IMS建立的三种植物油炒制鱼松指纹图谱相似度较低,能有效区分炒制鱼松的植物油来源,可作为植物油炒制鱼松的鉴定及掺伪鉴别的有效手段。     

不同方法提取的花生油对煎炸三文鱼风味成分的影响

本实验目的是研究花生油对煎炸三文鱼风味的影响,采用顶空固相微萃取-气相色谱质谱联用(HS-SPME-GC-MS)技术,比较用水媒法和压榨法得到的6种花生油煎炸三文鱼后对其挥发性风味组分的影响。结果表明:经6种花生油煎炸后,三文鱼中的挥发性风味物质均明显增多,共检测出87种挥发性物质,主要为醛类、醇类和烃类(烷烃、烯烃、芳香烃),以及含氮杂环吡嗪类等。其中醛类数量增加最为明显,其次是醇类物质。而烃类物质种类数量变化不大,但6种样品中烃类物质的相对含量平均下降了60.41%。6种花生油煎炸后的挥发性成分中均检测到吡嗪类化合物。利用富含吡嗪类化合物的花生油煎炸三文鱼时,由于其本身带有的吡嗪类化合物易挥发,大部分在高温煎炸过程中损失,并不能赋予煎炸三文鱼特殊的烤花生风味。两种提取方法得到的6种花生油,煎炸三文鱼时得到的主体挥发性物质种类及其相对含量相似,差别较小。     

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil

High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.     

Glycoproteins isolated from Atractylodes macrocephala Koidz improve protective immune response induction in a mouse model

Food Science and Biotechnology - This study examined the efficacy of Atractylodes macrocephala Koidz (AMK) protein and polysaccharide extracts as adjuvant or adjuvant booster when given together...     

Influence of fried and fried‐treated oils with different filter aids on rat health

Soybean, sunflower, palm and cottonseed oils were fried continuously at 180 ± 5 °C for 12 h. Fried oil quality was regenerated by adding individually Magnesol XL, diatomaceous earth and kaolin at 2% level, then stirring mechanically at 105 °C for 15 min and filtering. A set of nutritional experiments was conducted in which rats were administered standard diets containing non‐fried, fried and fried‐treated oils with various filter aids. The safety limits of the fried‐treated oils were recognized by measuring the activities of alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (AP), and levels of total lipids, total cholesterol, HDL cholesterol and LDL cholesterol of rat sera. Also, histopathological evaluation of rat liver tissues was microscopically done to detect any damage that might occur due to feeding rats on non‐fried, fried and fried‐treated oils. Administration of fried oils to rats induced significant rises in activities of ALT, AST and AP, and increases in the levels of total lipids and total cholesterol. The results demonstrate that there were non‐significant changes in sera levels of LDL and HDL cholesterol in rats fed diets containing various types of soybean, sunflower and cottonseed oils. Administration of fried‐treated oils to rat diets indicates that the activities of ALT, AST and AP and levels of sera constituents were similar to those of rats given non‐fried oils. Palm oil exceptionally behaved differently from the other oils. Palm oil raised sera total cholesterol and LDL cholesterol and lowered HDL cholesterol level. Histopathological examination of rat liver tissues indicated that changes paralleled the biochemical data. Copyright © 2006 Society of Chemical Industry     

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

The retention and distribution of phytosterols in fried oils and French-fries during eight successive pan- and deep-frying sessions of pre-fried potatoes in sunflower oil, palm oil, cottonseed oil, virgin olive oil and a vegetable shortening were evaluated. Phytosterols (β-sitosterol, campesterol, stigmasterol, Δ⁵-avenasterol) were determined in the unsaponifiable fraction of frying oils and lipids extracted from French-fries by GC/FID after derivatization to trimethylsilyl ethers. French-fries were enriched with phytosterols due to the absorption of frying oil, with β-sitosterol predominating in both fried oils and potatoes. The amount of phytosterols decreased during frying, their overall retentions reaching 9.5–22.8% and 29.4–51.2% after eight successive pan- and deep-frying sessions, respectively, while their deterioration was found to be affected by frying time, frying technique, being more prolonged during pan-frying, and by the oils’ unsaturation, being more extended in polyunsaturated oils. Phytosterols were more or less uniformly distributed between the fried oil and the fried potatoes. The phytosterols dietary intake by consuming potatoes fried in the oils tested is discussed.     

苍术挥发油杀菌活性评价及抑菌机制

研究苍术挥发油体外杀菌活性及抑菌机制。以大肠埃希氏菌、金黄色葡萄球菌、白假丝酵母为供试菌,采用悬液定量杀菌实验测定苍术挥发油的杀菌活性,并测定对3种供试菌胞外碱性磷酸酶（AKP）、可溶性蛋白质含量和生长曲线的影响,从而阐述苍术挥发油的杀菌机制。结果表明,苍术挥发油对3种常见致病菌均有显著的抑制或杀灭作用。3种致病菌悬液中AKP、可溶性蛋白质等大分子物质含量比对照组显著增加,经苍术挥发油处理过的3种菌生长受到明显抑制。苍术挥发油能够通过改变菌体细胞膜通透性,破坏菌体完整结构发挥体外杀菌活性。