中草药杀菌剂对花红保鲜的研究

在室温条件下,用不同类型的杀菌剂对花红保鲜的效果进行对比研究。结果表明,不同类型涂膜处理的花红与对照相比,各项指标均有显著的差异(P<0.05),保鲜效果明显好于对照;中草药杀菌剂涂膜处理与化学杀菌剂涂膜处理的效果在前8d各项指标均无太大的差异;但8d后不同处理的失重率、呼吸强度和Vc含量出现显著差异穴P<0.05雪,中草药杀菌剂涂膜处理的效果明显优于化学杀菌剂涂膜处理;而烂果率、有机酸含量和可溶性固形物含量8d后也无明显差异。由此可见,花红的贮藏保鲜用中草药杀菌剂代替化学杀菌剂处理是切实可行的。      

中草药提取液保鲜贡梨的研究

用黄芩提取液(SBG)和3种中药提取物的混合液(KSJ)(黄芩、苦参、半支莲提取物质量比1∶1∶1)研究中药提取液保鲜贡梨的效果。实验结果表明:2种保鲜剂不同程度的对贡梨的水分损失、V_C氧化、糖酸的降低有抑制作用,尤其是提取液混合物(KSJ)更为明显。     

中草药提取物对草莓保鲜效果的研究

本文以草莓失重率、可滴定酸含量、维生素C的含量作为评定指标,来研究三种中草药提取物对草莓的保鲜效果。通过单因素实验确定了每种中草药提取物的最佳保鲜浓度,其中八角茴香提取物最佳保鲜浓度是0.15%;丁香提取物最佳保鲜浓度是2%;银杏提取物最佳保鲜浓度是3%。     

中草药复合涂膜保鲜剂保鲜枇杷的研究

本实验以刺槐豆胶与黄原胶复配胶为涂膜基质,分别加入中草药制剂丁香、大黄和艾叶及成膜助剂,配制成两种中草药复合涂膜保鲜剂,并以枇杷为实验材料,研究中草药复合涂膜保鲜剂对枇杷品质变化的影响。结果表明:经过涂膜的枇杷,腐烂程度较低,呼吸速率明显被抑制,VC、有机酸、可溶性固形糖等营养成分能较好地保存。其中配方B保鲜效果最显著。     

超声波协同中草药提取液对牛肉丸保鲜的研究

以样品细菌总数、TVB-N值、pH及感官评分为指标,探讨超声波协同中草药提取液对牛肉丸的保鲜效果.试验结果表明:超声波与中草药液的协同作用对牛肉丸有较好的保鲜效果,可使其在0℃～4℃条件下的贮藏期达至12 d～15 d左右,相比对照组可延长保质期3d～6d.     

采用中草药物复合纸的保鲜效果研究

以具有优良防霉抑菌作用的几种天然中草药为保鲜材料，分别选用中草药熬取液浸果和以中草药粉末复合纸保鲜包装两种形式保鲜。通过与不经任何处理仅以纸包装的对照组对比，试验结果表明，这些中草药具有良好的保鲜效果，尤其是以中草药复合的功能保鲜包装纸，保鲜效果明显，以鸭梨为试验样品，在室温３０℃左右放置３５天以上，样品仍能保持较好的鲜度，营养成份损失不大。     

杀菌剂对鲜切西兰花的保鲜作用

为探讨不同杀菌剂对鲜切西兰花的保鲜效果,以次氯酸钠、二氧化氯和酸性电解水三种杀菌剂对鲜切西兰花进行处理,在4℃下贮藏,研究了不同杀菌剂对鲜切西兰花品质的影响,并对各项指标作了相关性分析。实验结果表明:三种杀菌剂对于延缓西兰花可溶性固形物含量、叶绿素含量和Vc含量的下降具有显著的效果(p0.05),可显著降低呼吸强度和水分的损失,并在一定程度上提高了过氧化物酶(POD)活性,降低了丙二醛(MDA)活性,能有效抑制微生物生长繁殖。从贮藏效果来看,以酸性电解水杀菌效果最好,酸性电解水能最大程度的延缓营养物质的流失,延迟鲜切西兰花呼吸高峰和POD活性高峰的到来,最大程度的抑制微生物生长繁殖,从而达到延长鲜切西兰花货架期的目的。     

中草药提取液对巨峰葡萄保鲜效果的研究

以黄连、大黄、丁香、甘草、肉桂的提取液为涂膜剂分别对巨峰葡萄进行涂膜,研究其对葡萄贮藏品质的影响。结果表明,五种中草药提取液涂膜处理葡萄后,均可延缓葡萄果实的衰老和品质的劣变。可减少葡萄果实的失重率、腐烂率,可减缓可溶性固形物含量、可滴定酸含量、还原糖含量的下降速度。其中,丁香提取液对葡萄的保鲜效果最好,其次为黄连。     

中草药提取物保鲜水果的效果研究

以具有优良防霉抑菌作用的几种天然中草药为原料制成保鲜剂,对河北水晶梨进行保鲜试验,并与不经任何处理的对照品对比。结果表明：这些中草药具有良好的保鲜效果,在室温下,样品能保持较好的鲜度,生理变化推迟,营养成分损失较少。     

传统中草药对鲜食核桃防腐保鲜的研究

通过对能够使鲜食核桃发霉的菌种进行分离、纯化,研究发现导致核桃腐败的真菌主要有4种,即木霉1和木霉2、毛霉和丝孢酵母。并且研究了丁香、八角、肉桂、黄连、厚朴、甘草、虎杖7种天然药用植物对所分离的真菌的抑制作用,发现除虎杖外其余药用植物均对这4种真菌都具有不同程度的抑菌作用,而丁香、肉桂、八角的抑制作用最显著。通过比较这3种中药的最小抑菌浓度,选择出丁香和肉桂为复合天然抑菌剂成分。通过响应面法优化复合抑菌剂配方,得出最优的复配条件为:丁香浓度1.5mg/mL;肉桂浓度2.5mg/mL。通过进一步的试验初步验证复合抑菌剂的防腐效果显著,因此认为该复合抑菌剂能够起到抑菌作用,有利于延长鲜食核桃的贮藏期。     

Supercritical CO2 extraction of resveratrol and its glycoside piceid from Chinese traditional medicinal herb Polygonum cuspidatum

Resveratrol (3,5,4′‐trihydroxystilbene) and its glycoside piceid are phenolic compounds found to be beneficial to health. In this paper, resveratrol and piceid were successfully extracted from the Chinese traditional medicinal herb Polygonum cuspidatum (Hu Zhang in Chinese), with supercritical CO₂ plus ethanol modifier. The effects of ethanol content, pressure and temperature on the yields of resveratrol and piceid were investigated. Results showed that the extraction pressure was the main factor for the effective extraction of the two substances in the presence of ethanol modifier, especially for piceid. The optimal extraction condition was obtained: 30 MPa, 50 °C, (100 ml l^?1), ethanol and 20 kg h^?1 of CO₂, at which the yields of resveratrol and piceid were 7.1 g kg^?1 and 16.0 g kg^?1, respectively. The yields obtained by supercritical fluid extraction (SFE) was comparable with those obtained by traditional organic solvent methods, indicating that SFE is an alternative method for extraction of the two compounds. Copyright © 2004 Society of Chemical Industry     

Improving the quality of Sichuan pickle by adding a traditional Chinese medicinal herb Lycium barbarum in its fermentation

Sichuan pickle is a traditional Chinese food fermented mainly by lactic acid bacteria (LAB). In this study, effect of adding Lycium barbarum on Sichuan pickle fermentation was investigated using kinetic modelling and correlation analysis. It was found that L. barbarum addition not only increased the amount of LAB, the total acid content and antioxidant capacity, but also improved the organoleptic quality and reduced nitrite content of the pickle considerably. Model‐based analyses revealed that L. barbarum addition increased the growth rate and decreased the death rate of LAB. The increase in antioxidant capacity of the pickle, especially the phenolics, can at least partly be attributed to its transferring from the L. barbarum. Correlation analysis results suggest that the nitrite reduction in pickle is closely related with pH value decrease and the increase in acids, and LAB, yeast and acids may all make contribution to the antioxidant capacity of the pickle.     

中草药提取物对宝庆丸子防腐效果的研究

研究了金银花、鱼腥草、灰灰菜、石香薷、大青叶5种中草药提取物在宝庆丸子中的防腐效果。通过感官评价和检测细菌菌落总数发现,5种中草药都有良好的防腐效果,在5种中草药中以金银花、石香薷效果较好。研究发现,中草药提取物在宝庆丸子生产的混和时添加效果最好。      

Antioxidants from a Chinese medicinal herb – Psoralea corylifolia L

The powder and extracts of Psoralea corylifolia L. were tested in lard at 100 °C by using the oxidative stability instrument (OSI) and were found to have strong antioxidant effects. Six compounds, bakuchiol, psoralen, isopsoralen, corylifolin, corylin and psoralidin were isolated from the herb and identified by UV, IR, Mass, ¹H and ¹³C NMR spectra and melting point. Their antioxidant activities were investigated individually and compared with butylated hydroxytoluene (BHT) and α-tocopherol by the OSI at 100 °C. The results showed that bakuchiol, corylifolin, corylin and psoralidin had strong antioxidant activities, and especially psoralidin (stronger antioxidant property than BHT), but psoralen and isopsoralen had no antioxidant activities at 0.02% and 0.04% levels. The antioxidant activities of the compounds decrease in the following order: Psoralidin > BHT > α-tocopherol > bakuchiol > corylifolin > corylin > isopsoralen ∼ psoralen.     

沙果膳食纤维对胆固醇和亚硝酸根离子吸附作用的研究

采用离体实验模拟人体胃和肠道的pH值条件,探讨了沙果膳食纤维对胆固醇和亚硝酸根离子(NO2-的吸附能力.结果表明,在体外模拟实验中,沙果膳食纤维对对胆固醇和NO2-的吸附效果与pH值有关.沙果膳食纤维在pH值为7.0中性条件下(模拟小肠的pH值环境)对胆固醇的平均吸附量为7.62mg/g,高于pH值为2.0酸性条件下(模拟胃的酸性条件)的5.80mg/g吸附量;沙果膳食纤维在pH值为2.0条件下对NO2-的吸附能力为1.21 mg/g,高于pH7.0条件下的0.85mg/g的吸附量.说明沙果膳食纤维具有明显的清除胆固醇和NO2-的效果,是一类高活性的膳食纤维.     

酶法制备高活性沙果渣膳食纤维的研究

以沙果渣为原料,通过单因素试验和正交试验,研究木瓜蛋白酶酶解法制备高活性沙果渣膳食纤维的最佳工艺条件。结果表明：木瓜蛋白酶用量30000U／g,木瓜蛋白酶作用时间90min,木瓜蛋白酶作用温度40℃,木瓜蛋白酶作用pH值为7．5,此时测得SDF／TDF为13．45％。所得膳食纤维为米黄色,持水力为11．44g／g,持油力为5．36g／g,膨胀力为4．57mL／g,是一种高活性的膳食纤维及理想的食品添加剂。     

Antioxidant and antimicrobial capacity of Chinese medicinal herb extracts in raw sheep meat

Antioxidant and antimicrobial properties of 10 Chinese medicinal herb extracts were evaluated by dipping raw sheep meat in extracts, packaging the samples in polyethylene, and refrigerating them at 4 degrees C. The optimum concentrations of Codonopsis pilosula, Platycodon grandiflorum, Artemisia capillaris, Cinnamomum cassia, Rheum palmatum, Ziziphus jujuba, Gardenia jasminoides, Santalum album, Angelica sinensis, and Bletilla striata were 0.10, 0.10, 0.25, 0.10, 0.25, 0.25, 0.25, 0.10, 0.25, and 0.25%, respectively. Analysis revealed that test ingredients were more effective in reducing lipid oxidation and microbial counts in raw sheep meat. Correlation analysis revealed a significant negative linear relationship between the inhibition of hydroxyl and lipid oxidation, and inhibition of hydroxyl was the main factor affecting lipid oxidation. A. capillaris (0.25%), C. pilosula (0.10%), and P. grandiflorum (0.10%) were identified as the most effective antioxidants. S. album (0.10%), A. capillaris (0.10%), and C. cassia (0.10%) were the most effective antimicrobials. A. capillaris (0.25%), C. pilosula (0.10%), and P. grandiflorum (0.10%) increased meat redness significantly (P < 0.05) when compared with the control samples on days 0, 3, 5, 7, 9, 10, and 11. The pH values of sheep meat treated with C. pilosula (0.10%) and A. capillaris (0.10%) were lower than those of meat treated with other extracts.     

降低传统腊肉中食盐含量对其贮藏稳定性影响的研究

通过对传统腊肉和新开发的低盐腊肉贮藏过程中的脂肪氧化指标(酸价、过氧化值和TBA值)、细菌总数、色泽以及剪切力的分析测定,研究其贮藏稳定性。结果表明,低盐腊肉在整个贮藏过程中理化及微生物指标较稳定,与传统腊肉相比降低了剪切力,且大大降低了细菌总数。     

五种中草药感染和传播葡萄重要病毒风险评估试验

为评估牛膝、紫苑等5种中草药感染和传播国内葡萄重要病毒的风险,试验以GFLV等10种葡萄病毒为毒源,将牛膝、紫苑等5种备选植物与葡萄毒源同盆栽植进行自然接种,同时采用人工摩擦接种,对两种接种方法处理的中草药分别进行RT-PCR检测。RT-PCR检测结果显示,所有检测样品均无目的条带,不带所检病毒。通过以上试验结果表明,10种葡萄病毒未传播到5种中草药植株上。葡萄园中套种紫苑、牛膝、罗勒、紫苏和决明子5种中草药没有侵染和传播国内重要葡萄病毒的风险。