中年进补餐谱

营养过剩成为现代人的健康大敌。由于过量摄入高蛋白、高脂肪、高糖类 等高营养物质,过剩的营养在体内产生大量的酸性物质,破坏了体内酸碱平衡, 导致酸性体质。酸性体质是产生高血压、糖尿病、心脑血管疾病、高血脂、痛风、 癌症等现代文明病的主要根源之一。预防酸性体质首先要从饮食开始,注意酸 性食物和碱性食物的合理搭配。 属于碱性的常见食物有:菠菜、卷心菜、萝卜、青笋、胡萝卜、马铃薯、黄瓜、 南瓜、豆腐、豌豆、赤豆、绿豆、山芋、甘薯、四季豆、藕、栗子、洋葱、茄子、香菇、 牛奶、蛋白、橘子、葡萄、香蕉、苹果、柿子等。 属于酸性的常见食物有:牛肉、猪肉、鸡肉、蛋黄、牡蛎、鳝鱼、糙米、 面条、面包、蚕豆、章鱼、泥鳅、虾、蟹、鱿鱼、鸭肉、紫菜、白糖、啤酒等。     

绍兴酒的品评与欣赏

绍兴酒的主要成分有醇、酯、醛、酸、酮、碳水化合物、蛋白质、单糖、多糖、肽、氨基酸、多酚以及含量丰富的B族维生素、无机元素等10多个类别几百种。色泽、透明度、澄清状况及有无沉淀物是对她的综合评定。香主要由酒香(醇香)、糖化发酵剂和配料中麦曲带来的独特曲香、以及酒贮存后产生的焦(糖)香、酯香(陈酒香)所组成。味甜、酸、苦、辣、鲜、涩六味协调；酒芳香舒适，味柔和、醇和、醇厚、丰满、爽口。色、香、味、格的天人合一体现了她的博大精深。(孙悟)     

将粗饲料变成高效营养饲料的几种方法

自然界的天然粗饲料,如各种农作物的秸秆、皮、壳、芯;树木、瓜果的茎、叶、籽、壳、藤蔓、锯末;动物的蹄、毛、骨、角、下杂等都是发展养殖业的廉价的、取之不尽的饲料资源。这些粗饲料富含大量的蛋白质、氨基酸类、维生     

增力抗疲劳保健膳食配方规律和烹饪特点研究

目的：为了研究增力抗疲劳保健膳食配方规律和烹饪加工特点。方法：用Visual FoxPro 6．0对增力抗疲劳保健膳食配方中中药、食药及食物使用种数和重量情况，配方使用中药、食药、食物种类及其出现频率，中药、食药与食物的配伍情况，膳食成形的类型及其出现频率等进行统计分析。结果统计表明本研究所采用的保健膳食配方包含了古今各类文献123部：药膳配方中中药与食药历占的比例要小于食物所占的比例，其在用药的量上要小于中药方剂所用食物的量；中药黄芪、人参、党参、当归、白术、生地等在本类药膳中使用频率较高，食药山药、大枣、枸杞、生姜、茯苓、橘皮、莲子等使用频率较高，食物白酒、粳米、白糖、鸡蛋、火腿、鸡、羊肉等使用频率较高：中药黄芪、人参、当归、党参、白术、牛膝、生地、熟地、肉苁蓉、川芎、附子等与食物白酒、虎骨、鸡、狗脊髓、曲、黑豆、粳米、糯米等配伍使用较多：食药橘（橘皮）、枸杞、山药、生姜、大枣、莲子、茯苓、川椒、龙眼肉、肉桂等与食物白酒、白糖（红糖）、鸡、粳米、核桃仁、糯米、面粉、鸡蛋、虎骨等配伍使用较多。菜肴、汤、粥、酒类所占的比例最大。     

“七、五”配合饲料资源调查协作会在银川市召开

由商业部主持的“七、五”期间配合饲料资源调查协作会议,于1987年5月7日至9日在银川市召开。参加会议的有辽宁、山东、山西、河北、陕西、甘肃、青海、新疆、宁夏、浙江、江西、安徽、云南、贵州、广东、广西、西藏等17个省、自治区的代表,及有关科研单位和院校的专家、教授、科技人员共58人。     

新型防霉防腐食品保鲜剂——脱氢醋酸钠

<正> 食品在贮存中极易受到细菌、酵母菌、霉菌等微生物的侵袭而导致发霉腐败,腐败后的食品不仅品质会变劣,还有可能具有毒性。一种新型的食品防霉防腐保鲜剂——脱氢醋酸钠,能有效地抑制细菌的生长,有助于提高食品的稳定性,从而大大地延长食品的贮存期,广泛应用于鲜面包、湿面条、糕点、豆沙馅、糕点馅、月饼、鱼肉类、奶油、乳制品、豆制品、泡菜、炝菜、蜜饯、罐头、果酒、渍酸菜、成熟腐乳、酱油、豆酱、什锦酱菜、桔浆原汁、果汁、粮食、药品、化妆品、烟     

21世纪纺织装饰品热点产品及开发

当前纺织装饰品开发的重点是:有利人们的健康、无污染环境、突现个性、祟尚创新及高技术含量的产品。如,拒水、拒油、耐污、防火、透湿、排汗、速干、抗菌、防臭、防蚊、抗紫外线、远红外、耐燃、防皱、耐磨、抗静电、特殊保暖等。     

明代文人生活中的家具使用——闲情篇

闲情生活,是指文人追求闲淡和情趣的日常活动,如品茗和饮酒这两项典型的闲情生活,都注重生活细节的艺术化。"凡焚香、试茶、洗砚、鼓琴、校书、候月、听雨、浇花、高卧、勘方、经行、负喧、钓鱼、对话、漱泉、枝丈、礼佛、尝酒、宴坐、翻经、看山、临帖、刻竹、喂鹤,皆一人独享之乐。"——明陈继儒《太平清话》卷二1文人闲赏生活的心灵基础典型的中国文人士大夫的人格常常     

长效缓释二氧化氯在食品保鲜防腐中的应用研究

持续0.5mg/L左右的二氧化氯对熟肉、熟虾、熟鱼、熟豆腐、米饭、馒头、面包、蛋糕、黄瓜、西红柿、桃等保鲜效果是理想的;对生肉、生虾、生鱼、生豆腐、盐水鸭保鲜效果比对照好;对白果、板栗、核桃、花生米、玉米、绿豆、葵花子、稻米、小麦粒等的防霉效果是很好的。     

杀菌前后即食扇贝柱挥发性成分变化的研究

为了研究杀菌前后即食扇贝柱香气成分的变化,利用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术,对杀菌前后即食扇贝柱香气成分进行分离鉴定。结果表明:杀菌前后分别鉴定出117种和119种挥发性成分。杀菌前的即食扇贝中,醇、醛、酯、酮、酸、芳香族、呋喃、酚类、烃和其他的含量分别为3.21%、4.78%、2.06%、0.47%、0.25%、8.38%、0.03%、0.72%、32.58%、47.52%,数量分别为7、9、9、4、2、22、1、1、33和29种。杀菌后的即食贝柱中,醇、醛、酯、酮、酸、芳香族、呋喃、酚类、烃和其他的含量分别为2.85%、4.48%、11.54%、0.90%、0.49%、7.81%、0.86%、0.55%、28.20%、42.32%,数量分别为9、11、11、6、5、15、5、3、32和22种,杀菌前后有67种成分相同。杀菌后的即食扇贝柱中酯类和呋喃等挥发性成分的含量显著多于杀菌前。因此杀菌过程对即食扇贝柱的挥发性成分具有一定的保留和增香作用,使即食扇贝柱的风味更加浓郁,香气协调。     

肌肉胶原蛋白特性对嫩度的影响

本试验对不同月龄苏尼特羊不同部位的肌肉胶原蛋白特性进行了分析。其结果表明,随着月龄的增加,总胶原蛋白、可溶性胶原蛋白、不溶性胶原蛋白的含量都呈增加的趋势,而可溶性胶原蛋白的溶解度却在随月龄的增加呈下降的趋势。相关分析表明,肌肉的剪切值与总胶原蛋白、可溶性胶原蛋白为极显著正相关(P<0.01),胶原蛋白溶解度与剪切值成极显著(P<0.01)负相关。这些结果表明,通过测定肌肉胶原蛋白的含量可以较客观的评价肉的嫩度。     

猪皮胶原粉的制备工艺及功能特性研究

本研究在4℃条件下用弱酸加酶法提取可溶性胶原并干燥成粉,然后对已提取过的猪皮用60%乙醇溶液作载体进行胶体磨研磨,制备不溶性胶原粉。进一步对其进行胶原含量及功能特性的测定。结果表明：猪皮胶原粉的最佳制备工艺为：采用pH2.0 醋酸+0.2% 胃蛋白酶、料液比1:15 条件下提取猪皮48h,可溶性胶原溶出率为0.602%;剩余猪皮采用60% 乙醇载体研磨后干燥可制得不溶性胶原粉。所得胶原粉各项功能特性优良,通过羟脯氨酸含量测定得出可溶性胶原粉胶原纯度为95.1%,不溶性胶原粉胶原纯度为82.9%,工艺路线易于实现规模化生产。     

鮰鱼鱼皮胶原的提取及性质研究

利用醋酸及胃蛋白酶从鮰鱼鱼皮中提取了胶原,并对其物理与化学特性进行了探讨研究。结果表明:提取的胶原属于典型的Ⅰ型胶原,胶原的三股螺旋分子组成为[α1(Ⅰ)]2α2(Ⅰ)。氨基酸组成及变性温度的分析说明提取的鮰鱼皮胶原由于其自身亚氨基酸含量的特征,使得它的稳定性远远高于其他鱼类的皮胶原,但仍然比大多数哺乳类动物皮胶原稳定性要弱。紫外扫描光谱、傅立叶红外光谱及圆二色性研究结果证明提取的胶原三股螺旋结构保持完整。     

Sex, age and breed related changes in bovine testosterone and intramuscular collagen

Longissimus muscle biopsies were obtained from forty bulls and steers representing Charolais, Simmental, Angus and Hereford breeds at 6, 9, 12, 15 and 18 months of age to evaluate the influence of age, breed and sex on the biosynthesis of muscle collagen. Blood samples were collected from each animal at each time period. The blood serum was harvested and assayed for concentrations of testosterone. Total collagen, soluble collagen and insoluble collagen were obtained on each sample. Soluble collagen and testosterone levels were significantly influenced by breed, sex and animal age. Total collagen levels were significantly affected by sex and age. Total collagen and testosterone levels peaked at 12 months of age. Breeds were ranked identically for total collagen and testosterone levels at 12 months. These data indicate that bulls are different from steers in synthesis of intramuscular collagen at or near 12 months of age. The increased synthesis of collagen appears to be influenced by testosterone or some other event associated with puberty. The mechanism of this action remains unclear.     

Organic Acids as Tenderizers of Collagen in Restructured Beef

Acetic, citric and lactic acid were incorporated into restructured beef steaks to determine their effect on collagen. These steaks were analyzed for collagen solubility, total collagen content, shear force behavior, sarcoplasmic and myofibrillar protein extractability, thermal stability and color. These results were compared to those obtained from control samples containing high collagen and low collagen. Results indicate that these acids increased collagen solubility, total collagen content and shear force values when compared with the control samples. No differences (P > 0.05) were found in sarcoplasmic protein extractability although myofibrillar protein extractability declined. Acid treatment decreased the thermal stability of collagen. The Hunter Color values of the uncooked and cooked acid-treated steaks differed (P 0.05) from the controls.     

高通量测序解析驴骨胶原蛋白促进伤口愈合的潜在分子机制

探讨驴骨胶原蛋白对成纤维细胞（NHDFs细胞）增殖、迁移和I型胶原蛋白分泌的影响以及可能的作用通路。通过八肽胆囊收缩素（CCK-8）法、5-溴脱氧尿嘧啶核苷（BrdU）法和划痕实验,研究驴骨胶蛋白对成纤维细胞增殖和迁移的影响,并利用转录组测序技术（RNA-seq）分析驴骨胶原蛋白作用于成纤维细胞的差异表达基因。结果表明,驴骨胶原蛋白对NHDFs细胞无毒性,且在0.16~5.0 g/mL内对NHDFs细胞有一定的促生长作用。0.75~1.50 g/mL的驴骨胶原蛋白能够促进NHDFs细胞增殖,且驴骨胶原蛋白对NHDFs细胞增殖的影响呈现剂量依赖关系。1.50 g/mL的驴骨胶原蛋白可显著促进NHDFs细胞迁移和I型胶原蛋白的分泌。驴骨胶原蛋白作用于成纤维细胞后,共筛选出384个差异表达基因,其中172个基因上调,212个基因下调。GO功能富集分析结果表明,差异表达基因与中性粒细胞趋化性、中性粒细胞迁移、粒细胞趋化性等有关;KEGG通路富集分析表明,差异基因参与细胞因子-细胞因子受体相互作用、化学致癌、IL-17和TNF等重要生物学通路。推测,驴骨胶原蛋白可能通过IL-17和TNF-α介导CXCL趋化因子发挥促进皮肤伤口愈合的作用。本文明确了驴骨胶原蛋白促进伤口愈合的效果,填补驴骨胶原蛋白促进伤口愈合的研究空白,为驴骨胶原蛋白高值转化提供了思路。     

Structural Characteristics of Extracted Collagen from Tilapia (Oreochromis mossambicus) Bone: Effects of Ethylenediaminetetraacetic Acid Solution and Hydrochloric Acid Treatment

Desalting is an important process of bone collagen extraction. In this present study, collagens were prepared from tilapia bone using acetic acid and pepsin. The extracted collagen was partially characterized. Prior to extraction, tilapia bone was desalted by soaking in ethylenediaminetetraacetic acid solution and hydrochloric acid. Thermo-gravimetric analysis, X-ray diffraction, Fourier transform infrared spectroscopy, and scanning electron microscopy were performed to analyze the structural characteristics. The extracted protein was classified as collagen by Fourier transform infrared spectroscopy, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and circular dichroism. Results showed that desalination with HCl was fast, but collagen yield was low. No acid-soluble collagen and only 0.5% pepsin-soluble collagen were obtained from HCl-treated fish bone. By comparison, the yields of acid-soluble collagen and pepsin-soluble collagen from ethylenediaminetetraacetic acid-treated fish bone were 3.5 and 6.0%, respectively. These values were observed higher than those from HCl-treated fish bone. In HCl-treated fish bone, the properties of collagen, such as amino acid composition, denaturation temperature, and molecular weight distribution, were different from those of collagen in ethylenediaminetetraacetic acid-treated fish bone. Collagens extracted from ethylenediaminetetraacetic acid-treated fish bone showed more integrated secondary structure. Therefore, ethylenediaminetetraacetic acid can be used more effectively than HCl to extract collagen from tilapia bone.     

The rôle of epimysial, perimysial and endomysial collagen in determining texture in six bovine muscles

Epimysium, perimysium and endomysium were purified in high yield by a new extraction method from six bovine muscles of increasing toughness. In each case, the mean perimysial collagen fibre diameter, the total collagen content, the relative proportions of the major collagen types (I and III) and the collagen cross-link content were measured. Correlations were found between both collagen fibre diameter and collagen content of perimysial and endomysial connective tissue and meat toughness. No meaningful link could be made between textural quality of the meat and the relative content of types I and III collagen. Significant differences were seen, however, in both the total heat-stable cross-link content and the proportion of heat-stable collagen cross-links relative to heat-labile cross-links present in epimysium, perimysium and endomysiuim and the relative toughness of each muscle. The results are discussed with respect to the rôle of collagen in determining meat texture and toughness.     

Albumin production activity of primary rat hepatocytes is improved on type V collagen

Primary rat hepatocytes were cultured on type V collagen. Hepatocyte spreading on type V collagen was inferior compared with that on type I collagen. However, the albumin production rates of hepatocytes cultured on type V collagen were approximately twice as high as those of hepatocytes cultured on type I collagen.     

Purification and characterization of molecular species of collagen in the skin of skate (Raja kenojei)

Two types, one major and the other minor, of collagen were obtained from pepsin-solubilized collagen of the skate (Raja kenojei) skin. The major collagen was identified as Type I collagen because of a similar characteristic to those of Type I collagens from the skate muscle and cartilage. On the other hand, the SDS–PAGE pattern and peptide maps of the minor collagen were different from those of Type V and XI collagens of the skate muscle and cartilage, respectively. However, the minor collagen was similar, in amino acid composition, to Type V collagen from the skate muscle. These results suggest the existence of a molecular subspecies of Type V collagen in skate skin which is different from the muscle Type V collagen in primary structure or subunit composition.