芦笋MA保鲜技术研究

对芦笋一次性充气ＭＡ贮藏保鲜进行了研究。结果表明,初始气体浓度比例对失重影响不明显,而对感官评价值,ＶＣ含量,纤维素含量、叶绿素含量等影响较大。在各种初始气体浓度比例中以５％Ｏ２＋５％ＣＯ２和１０％ＣＯ２的ＭＡ贮藏保鲜效果最好,４℃￣５℃下贮藏１８ｄ后仍有较高的品质。     

芦笋MA保鲜技术研究

对芦笋一次性充气MA贮藏保鲜进行了研究,结果表明,初始气体浓度比例对失重影响不明显,而对感官评价值、Vc含量、纤维素含量、叶绿素含量等影响较大。在各种初始气体浓度比例中以5％O_2 5％CO_2和10％O_2 10％CO_2的MA贮藏保鲜效果最好,4℃～5℃下贮藏18d后仍有较好的品质。     

果蔬MAP保鲜研究

经过大量试验,总结出果蔬ＭＰＡ保鲜技术,论述了选膜这一关键步骤,以及ＭＡＰ技术延长果蔬贮藏期,良好的护色,保持果品质的效果,同时指出了果蔬ＭＰＡ技术存在的问题。     

MAP技术保鲜生菜的研究

研究了ＡＭＰ技术气体微环境、薄膜保温、低温等因子对生菜品质的影响，结果表明：一次性注气包装气调比自发气调的保鲜效果好，最佳贮茂条件为：控制薄膜袋内氧气初始２为１．５％，二氧化碳浓度２．０％，贮于５℃，２０天后，菜叶仍保持鲜且无污染。     

绿芦笋保鲜技术研究

对绿笋采后呼吸、Vc变化规律及实用保鲜技术进行了研究。试验结果表明:芦笋为呼吸高峰型的蔬菜;采收后,Vc随着贮藏期的延长而逐渐下降;臭氧可明显地抑制笋尖白霉的生长,并对软腐病有一定的抑制作用;芦笋气调效应明显,在0.8～1.2℃的低温下,O22%～3%、CO213%～14%效果最好,贮藏30d商品率达90%以上。     

生鲜冷却猪肉MAP包装保鲜研究

本文采用MAP包装技术对生鲜冷却猪肉进行气调保鲜包装，通过CO2抑菌、O2保色、理想气氛条件试验，研究不同气体比例对生鲜冷却猪肉的新鲜度等外观性状、理化指标（TVB－N、pH）、菌落总数及货架期的影响。结果表明：CO2浓度在30％－40％，O2浓度在40％－50％时对生鲜冷却猪肉有较好的气调保鲜效果。CO230％＋O250％＋N220％的理想气氛条件下其保质期达8d(4℃）以上，并保持良好的品质色泽。     

MAP贮藏赤壳龙眼的实验研究

研究了将MAP技术应用于赤壳龙眼贮藏的方法，包括：包装袋材料的确定：贮藏温度的确定：采用乙烯吸收剂和CO2吸收剂；采用快速充氮降氧等。实验结果证明气调包装龙眼的贮藏质量和贮藏期均优于冷藏对照样品，具有化学吸收剂的特点又优于无吸收剂样品。     

芦笋速冻保鲜工艺研究

本文对芦笋的速冻保鲜工艺进行了研究。结果表明：温度85-95℃，时间1.5-3.0min的烫源处理显著地抑制了多酚氧化酶（PPO）和过氧化物酶（POD）的活性，较好地保存了芦笋的感官品质。笋径对烫漂处理的影响最大；速冻芦笋采用真空包装其品质明显优于常压包装，用PE-Ai代比PE代的冻藏效果要好；芦笋的速冻方式以盐渍冻结较送风冻结要佳。     

绿芦笋采后品质劣变及保鲜控制研究进展

绿芦笋是营养价值极高的药食两用型蔬菜,广受国内外消费者的青睐,然而,鲜芦笋不耐贮藏,常温下存放2 d便开始老化和腐烂。本文分析了绿芦笋行业现状、品质劣变的因素,并对目前绿芦笋保鲜方法的研究进行综述,以期为有效延长绿芦笋的货架期提供理论依据和参考。     

蘑菇MA保鲜技术的研究

蘑菇保鲜技术是国内外许多学者十分关心的问题。迄今为止，提出蘑菇保鲜的方法有：气调保鲜、低温保鲜、辐射保鲜、化学药物保鲜等方法，其中．低温—气调保鲜法效果较好。各国学者研究的结果一致认为：低温、低O2、高CO2能延长蘑菇的保鲜期。但很难给出确切     

6-苄氨基嘌呤对气调包装芦笋贮藏的影响

6-苄氨基嘌呤对气调包装芦笋贮藏的影响研究结果表明，6-苄氨基嘌呤可明显抑制芦笋贮藏过程中的呼吸作用，延缓呼吸高峰的到来；对VC含量、过氧化物酶活性和叶绿素含量下降、细胞膜透性上升以及丙二醛浓度积累均具有抑制作用；6-苄氨基嘌呤处理结合气调包装贮藏可有效保持其绿色，对减少芦笋采后损失和保持品质，具有较好的作用．     

芦笋中黄酮类化合物的研究进展

芦笋是一种营养价值丰富的药食兼用型蔬菜,在加工处理过程中产生大量的老茎、根、叶等废弃物。芦笋废弃物中含有丰富的黄酮类化合物,其具有抗炎、抑菌、抗氧化等多种生物活性,具有很大的开发应用价值。本文综述了芦笋中黄酮类化合物的提取分离方法、化学组成、含量测定方法及药理作用等方面的研究进展,为芦笋的进一步开发利用提供参考。      

Possible regulatory role of phenylalanine ammonia‐lyase in the production of anthocyanins in asparagus (Asparagus officinalis L)

The regulatory role of phenylalanine ammonia‐lyase (PAL) in the light‐induced accumulation of anthocyanins in the epidermis of asparagus spears has been analysed. A correlation between the stimulation of PAL activity and the rise in total anthocyanin content has been observed. Light radiation induced PAL activity, which in turn stimulated anthocyanin accumulation, a hypothesis which has been confirmed by treating asparagus spears with S‐carvone, an inhibitor of PAL activity. A marked delay was observed in the rise in PAL activity and total anthocyanin content in asparagus spears treated with this compound during light irradiation. PAL activity and anthocyanin synthesis continued when the spears were stored in darkness for 5 days after being subjected to light, but the inhibitory effect of S‐carvone remained during this storage. When the asparagus spears were immersed in water for 20 h, no PAL activity could be detected and scarcely any total anthocyanin content was measured. However, after 5 days of storage in darkness a sharp upsurge in PAL activity was found, which was not translated into a parallel increase in total anthocyanin content. Copyright © 2005 Society of Chemical Industry     

芦笋18S rDNA序列和分类分析

通过植物基因组提取方法对芦笋的基因组DNA进行提取,采用PCR方法对其18S rDNA片段进行扩增,再经连接、转化、筛选后,获得长度为1684bp的18S rDNA序列。将序列提交后,获得GenBank数据库基因登录号GU217543。分析芦笋18S rDNA的基因序列,确定芦笋与百合目(Liliales)和天门冬目(Asparagales)的多种植物在分类上有很近的关系,从而对分子水平上芦笋的分类有了进一步的了解。     

The aqueous extract of Asparagus officinalis L. by-product exerts hypoglycaemic activity in streptozotocin-induced diabetic rats

BACKGROUND: The inedible bottom part of asparagus (Asparagus officinalis L.) spears, around one‐third to one‐half of the total length, is always discarded as by‐product. Since it still contains various bioactive substances, this by‐product might have potential usage in food supplements for its therapeutic effects. In this study the hypoglycaemic effect of the aqueous extract of asparagus by‐product (AEA) was evaluated in a streptozotocin (STZ)‐induced diabetic rat model. RESULTS: Continuous administration of AEA for 21 days significantly decreased fasting serum glucose and triglyceride levels but markedly increased body weight and hepatic glycogen level in diabetic rats. In an oral glucose tolerance test, both the blood glucose level measured at 30, 60 and 120 min after glucose loading and the area under the glucose curve showed a significant decrease after AEA treatment. CONCLUSION: The results of this study demonstrate that AEA has hypoglycaemic and hypotriglyceridaemic functions, suggesting that it might be useful in preventing diabetic complications associated with hyperglycaemia and hyperlipidaemia. Copyright © 2011 Society of Chemical Industry     

An Antifungal Saponin from White Asparagus ( Asparagus officinalis L) Bottoms

An antifungal saponin was isolated from the bottom cut of white asparagus (Asparagus officinalis L), which is unusable in food processing. The structure of the saponin was identified as 3-O-[{α-L -rhamnopyranosyl (1→2)} {α-L -rhamnopyranosyl (1→4)}-β-D -glucopyranosyl] (25S) spirost-5-ene-3β-ol from chemical and spectral data. This saponin was shown to be identical with collettinside III from Dioscorea collettii, and to inhibit the growth of some kinds of fungi at μg ml⁻¹ levels.     

超声波辅助提取芦笋总皂苷的工艺

采用Box-Behnken设计和响应面分析法,对芦笋总皂苷的超声辅助提取工艺进行优化。以提取温度、提取时间及超声功率为自变量,芦笋总皂苷得率为响应值,研究各自变量及其交互作用对超声波辅助提取法提取芦笋总皂苷得率的影响。结果表明：最佳工艺条件为乙醇体积分数95%、提取温度71℃、提取时间23min、超声功率70W、提取次数2次,在此条件下获得总皂苷的提取率为23.96mg/g。     

响应面法优化超声提取芦笋总皂苷

利用响应面法对超声提取芦笋总皂苷的工艺进行优化。实验研究了超声条件下影响芦笋总皂苷得率的因素,包括乙醇浓度、料液比、超声时间、超声温度,并通过响应面法优化提取工艺。根据中心组合设计原理采用三因素三水平的响应面分析法,得出了超声提取芦笋总皂苷的最佳工艺条件为:料液比1∶15(W/V),乙醇浓度74%,超声时间54min,超声温度50℃,此时芦笋总皂苷得率为13.06%,接近于模型预测值13.18%。      

芦笋中甾体皂苷结构和功能特性的研究进展

对其药用功效有显著贡献的甾体皂苷类物质的提取方法、分离纯化方法、结构鉴定方法以及国内外对芦笋中甾体皂苷的结构鉴定方面的研究报道进行综述。重点归纳已报道的27 种芦笋甾体皂苷的结构和功能特性,并分析和讨论今后的主要研究方向。     

芦笋下脚料皂苷超声提取工艺

采用超声强化技术对芦笋下脚料中的皂苷成分进行提取,通过两轮均匀试验对提取工艺进行优化。结果得到的最优提取工艺为液料比1:1、温度30℃、占空比0.4:1.6、功率200W、提取时间30min、pH5.05、酒精体积分数70%,该工艺条件下单次提取得率为7.5%(干基);两次提取累积回收率达到93.37%,3次提取累积回收率达到98.40%。在2L循环超声提取装置中的放大实验表明,两次提取累积回收率达到97.49%,3次可提取完全。表明超声强化方法适用于芦笋下脚料中皂苷的提取。