排序方式: 共有27条查询结果,搜索用时 0 毫秒
1.
2.
3.
4.
Lingchong WANG Hao WU Nian CHANG Kun ZHANG 《Frontiers of Chemical Science and Engineering》2011,5(2):238
Total macromolecule extract was obtained from the soft body of Mactra veneriformis by the coupling techniques of decoction and alcohol precipitation. The extract was deproteinized with an ion exchange column, and resulted in the purifying of the crude polysaccharide fraction. It was found by chemical analysis that the crude polysaccharide part is composed of abundant polysaccharides (>95%) and few proteins (<1%). Furthermore, only one type of monosaccharide, glucose, was detected from its hydrolytes by thin-layer chromatography, indicating that the polysaccharides might be analogs of glucosan. The anti-hyperglycemia effects of the crude polysaccharide part were preliminarily investigated using several pharmacological methods in normal and diabetic mice. Animal experimental results showed that the crude polysaccharide fraction exhibited proper glycemia inhibition activity, and 300 mg/kg-weight dose has the optimal effect among all the studied doses. It is concluded that the crude polysaccharide fraction can be explored as a novel health product that possesses potential as an anti-hyperglycemic agent. 相似文献
5.
中国蛤蜊多糖的抗氧化性及抑菌性 总被引:1,自引:0,他引:1
以中国蛤蜊全脏器为材料,碱提醇沉法进行多糖的提取,采用Sevag 法去除多糖中的蛋白,分别测定提取物中多糖的含量、清除羟自由基( ·OH)能力、清除超氧阴离子自由基(O2- ·)能力及抑菌活性。结果表明:碱提法所提多糖含量较高,提取率为15.45%(以中国蛤蜊干粉计)。中国蛤蜊多糖具有较强的抗氧化能力,多糖质量浓度为0.8mg/mL时对O2- ·的清除率达86.49%;对 ·OH清除率达49.31%。中国蛤蜊多糖对金黄色葡萄球菌、枯草芽孢杆菌、大肠杆菌均有抑制作用,其最小抑菌质量浓度分别为12.5、25、25mg/mL,对金黄色葡萄球菌抑制作用最明显、枯草芽孢杆菌次之、大肠杆菌最不明显,。由此可知,中国蛤蜊多糖对 ·OH 和 O2- ·具有一定的体外抗氧化性能,在一定实验质量浓度范围内,随着多糖质量浓度的增大,其抗氧化活性逐渐增强。多糖对革兰氏阳性菌的抑制效应强于革兰氏阴性菌。 相似文献
6.
A. Jayaveeran M. Pugazhvadivu 《Energy Sources, Part A: Recovery, Utilization, and Environmental Effects》2016,38(15):2299-2305
Utilization of Cissus quadrangularis Linn (CQ) for producing hydrocarbonaceous bio-oil and biochar in a fixed bed pyrolysis at 550°C was studied. Rapid and progressive thermal decompositions took place between 220 and 550°C. Elemental composition of the biomass shows 12.32% moisture and 67.97% volatiles. Spectroscopic and chromatographic analysis of bio-oil having a calorific value of 26.58 MJ/kg elucidates 15 different chemicals of different functional groups. Two major chemicals (ethanol, pentamethyl, and benzedrex) dominate at around 60% of the chemicals identified in the bio-oil. Biochar could be a possible source of activated carbon for suntan lotion producing industries. 相似文献
7.
8.
9.
使用扫描电镜(SEM)观察了文蛤贝壳的微结构.结果显示:文哈贝壳是一种由无机霰石和有机胶原质组成的多级生物陶瓷复合材料.贝壳由平行的霰石层组成,每一霰石层由长而薄的霰石片所组成,每一霰石片又是由直径在纳米尺度的霰石纤维组成;在不同霰石层中的霰石纤维具有不同的方向,它们构成一种螺旋交叉微结构.对螺旋交叉微结构和平行微结构进行了与材料断裂韧性有关的最大拔出力的比较分析,结果表明:螺旋交叉微结构的最大拔出力明显大于平行微结构的最大拔出力,螺旋交叉角越大,拔出力的差值也越大. 相似文献
10.
本实验评估了市售低值贝类及其加工食品中主要致敏原——原肌球蛋白(tropomyosin,TM)的致敏性,并对贝类可食部位中TM致敏性的消减技术进行研究。使用双抗体夹心酶联免疫吸附法分析市售低值贝类及其冻制类、干制类、烟熏类和蒸煮类加工食品中TM含量;选取具有较高致敏性的贝类作为研究对象,探究传统加工技术(干制、蒸煮、高温高压、速冻)和新兴加工技术(高静水压、超声波、糖基化)对TM致敏性的消减效果。结果表明,市售贝类及其加工食品中普遍存在致敏性,TM含量范围在18.94~22.51 ng/g之间。在4 种新鲜贝类中,蚬子的TM含量最高,为(22.51±1.06)ng/g。与未处理的蚬子样品相比,干制、蒸煮和糖基化处理的蚬子中TM致敏性(以TM含量表征)没有显著差异(P>0.05),而高温高压、速冻、高静水压和超声波处理均能显著降低蚬子中TM的致敏性(P<0.05),其中,以超声波(500 W、30 min)和高温高压处理的消减效果较好,致敏性消减率分别增加了32.4%和26.9%。本研究结果为低致敏性贝类加工食品的开发提供了一定的理论基础和技术支撑。 相似文献