薇甘菊总黄酮的提取及清除羟自由基活性的测定

采用超声波辅助法对薇甘菊(Mikania micrantha)的根、茎、叶及花等器官中的总黄酮分别进行提取,优化提取工艺条件,并测试提取液对羟自由基(·OH)的清除作用。结果表明：根总黄酮的最佳提取工艺条件为50%乙醇溶液、固液比1:25、超声波功率200W;茎总黄酮的最佳提取工艺条件为50% 乙醇、固液比1:20、超声波功率500W;叶总黄酮的最佳提取工艺条件为90% 乙醇、固液比1:20、超声波功率500W;花总黄酮的最佳提取工艺条件为70% 乙醇溶液、固液比1:25、超声波功率200W;薇甘菊根、茎、叶、花的总黄酮平均百分含量分别为3.25%、0.59%、0.88%、2.69%;在设置的4 个质量浓度梯度下,薇甘菊根、茎、叶和花的总黄酮提取液对对羟自由基的清除效果与其质量浓度呈正相关,样品质量浓度为1.32mg/mL 时,其清除率分别为33.86%、32.58%、38.79%、21.84%,但与相同质量浓度的常用抗氧化剂BHT 相比,仍存在一定差异。     

荞麦植株各部位总黄酮含量的测定与比较

目的 比较3种甜荞与4种苦荞植株不同部位的总黄酮含量的差异,为荞麦医疗与药用潜质的开发和利用提供理论依据.方法 采用70％甲醇溶液水浴浸提制备总黄酮,采用分光光度法测定总黄酮含量.结果 3种甜荞的不同部位总黄酮含量由高到低依次为：花＞叶＞茎＞果＞根;4种苦荞中,只有7-2苦荞叶的总黄酮含量高于花,其余3种苦荞不同部位总黄酮含量由高到低依次为：花＞叶＞果＞茎＞根;苦荞果的总黄酮含量约为甜荞果的6倍.结论 荞麦植株花和叶的总黄酮均显著高于果、茎和根3个部位,苦荞比甜荞具有更高的食用与药用价值.     

响应面法优化提取大叶补血草根茎中总黄酮工艺条件

采用响应面法优化超声波提取新疆大叶补血草根茎中总黄酮的工艺条件。采用Box-Behnken中心组合设计及响应面法分析(Response surface analysis methodology,RSM)对大叶补血草根茎中总黄酮的超声波提取工艺进行优化,建立回归模型。结果表明,经RSM数据处理获得提取最优条件为:超声30 min,液料比17∶1(m L/g),乙醇浓度为65%,总黄酮得率预测值为2.15%。在最优条件下进行3次验证试验,总黄酮的平均得率为2.45%,与理论值的相对误差为0.6%,理论值与试验值相吻合。在最佳提取条件下,可从新疆大叶补血草根茎中获得质量稳定、含量较高的总黄酮提取物。     

桂花植物总黄酮的超声波提取及鉴别

为充分利用桂花植物资源。采用超声波提取方法从桂花植物中提取黄酮物质,对所提取的黄酮类物质进行鉴定,并与乙醇浸提法提取总黄酮的含量对比。结果：测得样品中的花、根、茎、叶总黄酮的含量分别为6.930mg/mL、1.155mg/mL、3.583mg/mL、3.650mg/mL,回收率分别为102.8%、101.0%、102.9%、99.9%,其纯度和产率均较高。结论：超声波提取法操作简单、方便,且无污染。桂花植物具有很高的开发利用价值。     

马兰总黄酮提取工艺优化及不同部位含量测定

以马兰全株为材料运用超声波辅助法进行黄酮类化合物的提取,采用正交试验法分析比较乙醇体积分数、料液比例、水浴温度和提取时间对总黄酮提取量的影响。结果表明:各因素的影响大小依次为:提取温度>乙醇体积分数>提取时间>料液比例;马兰中总黄酮提取的最佳工艺为,乙醇体积分数75%,料液比例(g∶mL)1∶30,水浴温度70℃,提取时间90min,在该工艺下测得马兰总黄酮含量为16.452%;从3月～7月,马兰同一部位总黄酮含量存在显著差异性(P<0.05),7月份达最高值,叶为37.076%;茎次之,为8.501%;根最少,为4.314%。同时,同一月份中马兰不同部位总黄酮含量也存在显著差异性(P<0.05),其中叶中总黄酮含量最高。     

白花败酱中总黄酮的提取研究

本文采用四种方法(水提法、有机溶剂提取法、索式抽提法、超声波法),分别提取白花败酱不同部位(根、茎、叶、全草)的总黄酮,以紫外分光光度法测定其含量,确定最佳提取方法为索式有机溶剂提取法,白花败酱不同部位的总黄酮含量变化规律为:叶>全草>根>茎。     

小血藤总黄酮的提取研究

运用索式回流提取法、碱提酸沉法、水浴浸提法提取小血藤根、茎、叶中总黄酮,以硝酸铝显色法测定其总黄酮的含量。进一步以正交试验法研究适宜小血藤根的索氏法提取条件,结果表明:小血藤根、茎、叶不同部位的总黄酮提取,均以索式回流提取法为最好;以石油醚在50℃下回流2h去脂多次,85%乙醇按料液比为1:15于70℃下提取3h,测得小血藤根、茎、叶中总黄酮含量分别为1.67%、0.94%、2.35%。     

内部沸腾法提取箬叶总黄酮的研究

目的:确定内部沸腾法提取箬叶总黄酮的优化工艺。方法:以黄酮得率为指标,分别在解吸过程和提取过程的单因素实验基础上,进行正交实验,考察内部沸腾法提取箬叶总黄酮含量的最佳条件,并与回流法、超声波法、微波法进行了比较。结果:内部沸腾法提取箬叶总黄酮最佳条件是在固液比1∶3的90%乙醇溶液中解吸25 min后,在85℃下,在固液比为1∶30的30%乙醇溶液中提取5 min,箬叶总黄酮的得率达到2.05%,异荭草苷含量为1.656 mg·g~(-1),荭草苷含量为0.454 mg·g~(-1),与回流法、超声波法和微波法相比,黄酮得率差异不显著(p0.05),但乙醇用量少,成本低。     

苦菜不同部位提取物的抗氧化活性

分别用水、乙醇(体积分数分别为25%、50%、75%)和无水乙醇,对苦菜的根、茎、叶、花4 个部位进行冷浸提取。测定不同处理条件下的提取率,并用DPPH 自由基清除法检测提取物的抗氧化活性;测定提取物的总黄酮和总多酚类物质的含量及其EC50。结果表明：用50% 乙醇提取的苦菜各部位提取率最高,不同部位不同溶剂提取物的抗氧化活性均呈明显的剂量关系;提取物的抗氧化活性与其中总黄酮和总多酚的含量有关;不同部位的抗氧化能力大小为：花＞叶＞茎＞根。     

艾蒿总黄酮的超声波提取工艺研究

为了确定艾蒿叶、茎中黄酮的超声波提取工艺,以黄酮得率为考察指标,比较了不同溶剂对艾蒿叶、茎中黄酮的提取效果,并采用正交试验,研究了提取溶剂浓度、提取时间和料液比对黄酮提取得率的影响。确定了艾蒿叶中黄酮最佳提取工艺条件为:乙醇浓度为60%,料液比为1∶40(g/mL),提取时间60 min;在此条件下,艾蒿叶总黄酮提取得率为9.71%。艾蒿茎中黄酮最佳提取工艺条件为:50%乙醇,料液比1∶20(g/mL),超声提取60 min;在此条件下,艾蒿茎总黄酮提取得率为1.65%。     

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。     

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.     

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.     

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.     

计算机辅助选择造型方法的研究

本文论述了计算机辅助选择造型方法,以探讨计算机辅助教学的选题、编程、使用等技术.