Real-time TaqMan PCR for quantitative detection of cows’ milk in ewes’ milk mixtures

A real-time PCR based on the amplification of a fragment of the mitochondrial 12S ribosomal RNA gene was developed and evaluated for the detection and quantification of cows’ milk in raw and heat-treated cow/sheep milk mixtures. The method combines the use of cow-specific primers that amplify a 252 bp fragment from cow DNA, and mammalian-specific primers amplifying a 428 bp fragment from mammalian species DNA, which is used as an endogenous control. The method measures PCR product accumulation through a 6-carboxyfluorescein-labeled fluorogenic probe (TaqMan). A comparison of the cycle number at which mammalian and cow-specific PCR products were first detected, in combination with the use of reference standards of known bovine content, allowed the determination of the percentage of cows’ milk in mixtures. Experimental raw and heat-treated binary mixtures were analyzed, demonstrating the specificity and sensitivity of the assay for detection and quantification of cows’ milk in the range 0.5–10%.     

络合法去除油田硫酸钡的研究与应用

以二乙烯三胺五乙酸（DTPA）为螯合剂主剂,配以氢氧化钾中和至pH值为13,并添加一定量的无机盐,对重晶石粉末进行溶出研究。结果表明,在DTPA质量分数一定的情况下,由于溶液黏度影响,钾盐的助溶效果为钠盐的2倍;随着无机盐质量分数的增加,碳酸钾、氟化钾和氯化钾对重晶石的助溶效果相应增加,碳酸钾添加量为10%时,溶出率达到最高的47.79%;反应4 h时,由于重晶石结块导致反应面积增大,碳酸钾的助溶效果比氟化钾高10.56%;反应12 h时,反应趋于完全,由于盐效应影响反应终点,氟化钾的助溶效果比碳酸钾高12.39%;对DTPABa3-离子进行了计算机模拟,得到了其稳定构象,并分析了钡离子络合常数低的原因;最终将该螯合剂应用于某堵塞油井,并对返排液中的无机盐组分、硫酸盐沉淀组分进行了XRD分析,并在沉淀中检测出钡元素,证明油井解堵成功,应用良好。      

绿茶多糖提取工艺优化及其抗氧化活性分析

目的:优化绿茶粗多糖的提取工艺,纯化多糖并分析其结构和抗氧化活性。方法:通过单因素实验结合响应面分析的方法,优化提取工艺,采用液相色谱、气相色谱和红外光谱分析多糖结构,并通过体外抗氧化实验研究其抗氧化活性。结果:多糖最佳提取条件为:液料比30:1 mL/g,提取温度60 ℃,提取时间70 min。此条件下,绿茶多糖的得率可达10.56%。多糖结构分析结果表明,其总糖、蛋白质和糖醛酸的比例分别为90.75%±3.69%、0.92%±0.09%和0.82%±0.07%,分子量约为7.3 kDa,主要由葡萄糖和半乳糖组成（摩尔比1.00:0.13）。体外抗氧化实验结果表明,在2 mg/mL浓度下,GTP对ABTS+自由基、DPPH自由基和羟基自由基（OH·）清除率分别为39.8%、72.2%和32.5%。结论:本工艺中,绿茶多糖得率高,分子量低,且具有较高的抗氧化活性。     

1-甲基环丙烯结合茉莉酸甲酯雾化熏蒸对石榴采后品质的影响

目的 探究1-甲基环丙烯(1-methylcycloproene,1-MCP)和茉莉酸甲酯(methyl jasmonate,MeJA)联合处理对石榴贮藏过程生理代谢和病害的协同调控作用。方法 以和田石榴为对象,采用1-MCP结合MeJA雾化熏蒸处理,研究其对冷藏条件下果实品质的影响。结果 1-MCP结合MeJA雾化熏蒸处理有效延缓了石榴果实在冷藏过程中的果皮褐变,较好保持了果实色泽,降低了果实腐烂率,保持了果实可溶性固形物、可滴定酸和总酚含量,抑制多酚氧化酶活性,减缓过氧化物酶、过氧化氢酶和超氧化物歧化酶活性的下降,同时保持较低的丙二醛含量和细胞膜透性。此外,结合处理还能维持较高的果实可溶性蛋白含量并保持良好的果皮微观结构。结论 1-MCP结合100μmol/L MeJA雾化熏蒸处理的石榴贮藏品质最佳,为石榴采后商品化处理提供了依据。     

Steam explosion improves extractability,antioxidant activity and α-glucosidase inhibitory activity of the constituents of Java tea (Clerodendranthus spicatus)

In this work, the steam explosion (SE) technology was exploited to extract valuable phytochemicals from Java tea (Clerodendranthus spicatus). Modification effects of SE on apparent morphology and physicochemical properties of Java tea were investigated to confirm that SE destroyed the cell wall structure and enhanced pore space, which facilitated the dissolution of ingredients. After SE pretreatment, the contents of phenolics, triterpenes, and sterols of Java tea extracts were maximally increased by 40.68%, 25.69%, and 40.11% in the leaves group, and increased by 147.09%, 204.50%, and 115.24% in the stems group, respectively. The antioxidant and α-glucosidase inhibition capacity of extracts were also obviously enhanced. Multivariate analysis indicated that phenolics and triterpenes were the main active substances in the extracts, and the leaves treated at 1.0 MPa and stems treated at 2.4 MPa showed higher comprehensive score. This study provided a promising method for Java tea pretreatment for improving extractability and bioactivity.