Impact of Genotype on Carotenoids Profile in Japanese Quince (Chaenomeles japonica) Seed Oil

The Japanese quince (Chaenomeles japonica) is a fruit crop that is processed for industry nearly 100% and generates considerable quantities of seeds. The seeds of Japanese quince can be an alternative raw material for the recovery of oil rich in phytosterols, tocopherols, and carotenoids. Despite having been reported for high content of carotenoids, their composition has not been determined yet. Therefore, in the present study, the profiles of carotenoids in the seed oil of 12 genotypes Japanese quince were studied. Overall, seven carotenoids were identified (β-carotene, β-cryptoxanthin, zeaxanthin, lutein, violaxanthin, trans-, and cis-neoxanthin), and one was unidentified. In eight and three of the investigated genotypes of Japanese quince all eight and seven forms of carotenoids, respectively, were found. While in genotype SR-1-1A only three carotenoids were detected. The content of total carotenoids in different seed oils of Japanese quince measured via HPLC was in the range of 2.05–3.81 mg/100 g of oil. The PCA showed that most of the studied samples (83%) were located in one group providing a similar composition and concentration of carotenoids in most genotypes of Japanese quince. A critical finding for industrial/manufacturing processes that require similar and reproducible quality parameters.     

响应面——满意度函数优化复合酶法提取野木瓜汁工艺的研究

为了提高野木瓜出汁率和野木瓜汁含糖量,采用复合酶法提取野木瓜汁,用响应面——满意度函数分析法进行优化.结果表明,最佳酶解工艺参数为每100g果肉打浆加水80mL,复合酶(纤维素酶与果胶酶添加比例为4∶1)添加量0.170％,调整pH值为4.0,在45℃处理4h,野木瓜出汁率为76.0％,野木瓜汁含糖量达到7.77％,均高于空白样.     

Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

Contents of total flavonoids, total phenolics, total triterpenes, total condensed tannin and total saponins in peels, flesh and endocarps of Chaenomeles speciosa (CSP) and Chaenomeles sinensis (CSS) were determined by colorimetric method, while 5 phenolics (vanillic, gallic, chlorogenic, ferulic and p‐coumaric acids), 2 triterpenes (oleanolic and ursolic acids), and 3 flavonoids (rutin, catechin and epicatechin) were identified and quantified by high‐performance liquid chromatography‐mass spectrometry (HPLC‐MS) and HPLC, and antioxidant and α‐glucosidase inhibitory activities of them also were evaluated as well as their digestive characteristics. In the correlation analysis, total phenolics, vanillic acid, catechin, ursolic acid and oleanolic acid all contribute to DPPH^· scavenge capacity, gallic acid contributes to total ferric reducing antioxidant power, while total triterpenes, total saponins, chlorogenic acid and ferullic acid contribute to α‐glucosidase inhibitory activity. In the principal component analysis, endocarps of CSP and CSS both show better quality than their peels and flesh, respectively. In vitro digestion can increase contents of total flavonoids, total condensed tannin and total saponins, while contents of total phenolics and total triterpenes decreased greatly. Our study would contribute to the full use of discarded parts of the 2 Chaenomeles and be helpful to establish a good foundation for further research of CSP and CSS.     

木瓜酒和木瓜醋发酵工艺及其有机酸组成分析

以光皮木瓜为原料,发酵木瓜干酒,再通过液态深层发酵酿制木瓜醋,确定了木瓜干酒和木瓜醋的发酵工艺,并对木瓜酒和醋主要有机酸进行分析。光皮木瓜经榨汁、调整糖度后进入发酵工序,酒精发酵采用带皮渣半固态发酵方式,条件为加水比例1.5∶1（m/m）、初始糖度18%、果酒干酵母接种量0.1%、在24 ℃条件下发酵64 h,木瓜酒酒度（乙醇体积分数）为9.45%。醋酸发酵采用半连续式液态深层发酵法,调整初始酒度7%,醋酸菌接种量10%,在34 ℃条件下醋酸发酵80 h,木瓜醋总酸度为4.52%;分割留种发酵仅需24 h即可完成醋酸发酵。采用反相高效液相色谱法从木瓜干酒和木瓜醋中检出10 种有机酸,分别是草酸、酒石酸、甲酸、苹果酸、α-酮戊二酸、乳酸、醋酸、柠檬酸、富马酸和琥珀酸。实验确定的发酵工艺以及有机酸的分析与鉴定可为木瓜干酒及木瓜醋产品的开发提供理论依据。     

木瓜提取物抗氧化性质的初步研究

目的:研究木瓜抗氧化作用及抗氧化作用机制。方法:采用邻苯三酚自氧化法、DPPH法、Fenton反应法检测木瓜提取物对体外超氧阴离子自由基(O-2·)、DPPH活性氧自由基、羟自由基(·OH)的清除作用以及对小鼠心、肝、肾、血清超氧化物岐化酶、过氧化脂质、肝过氧化物酶等指标。结果:木瓜提取物可以有效清除O-2·、DPPH·、·OH等自由基,并对小鼠血清、心、肝、肾脂质过氧化物的升高有明显抑制作用,可提高其超氧化物岐化酶,过氧化酶的活性。结论:木瓜黄酮有较好的抗氧化作用。     

液态深层发酵型木瓜果醋的发酵生产研究

本研究以云南药木瓜为原料,沪酿1.41醋酸菌为菌种,液态深层发酵酿制木瓜果醋.研究分析了温度、醋酸菌接种量、初始酒度、初始酸度、通风量对产酸发酵的影响,确定了木瓜果醋酿制的最佳工艺参数为温度35℃、接种量11%(V/V)、初始酒度4.7%(V/V)、初始酸度1.8g/100ml(以醋酸计)、通风量200r/min(以摇床转速计),最终酸度达到4.96g/100ml,发酵率为67.23%.在最佳工艺条件下发酵,醋酸菌在发酵第6d达到对数生长期.酿制出来的木瓜果醋颜色金黄、澄清透亮,醋味浓郁,同时具有木瓜的特殊清香味.     

木瓜对小鼠非酒精性脂肪肝形成的预防作用

目的：复制小鼠非酒精性脂肪肝动物模型,观察木瓜对此模型的影响。方法：高脂饮食同时皮下注射小剂量四氯化碳复制小鼠非酒精性脂肪肝模型,在高脂饮食中添加木瓜对其进行干预,与正常饮食组对照。喂养5 周后检测血清肝脏酶学(ALT、AST)、血脂(TG、CHO)水平;肝组织切片染色,显微镜观察肝组织病理变化;提取肝脏总RNA 检测TLR-2、TLR-4、IL-1 β、TGF- β、PD-L1 等基因的表达情况,并进行统计学分析。结果：与正常组相比,模型组血清的肝功能和脂质水平上升,肝细胞形态明显改变,肝索消失或不清晰,相应基因表达水平上调;与模型组相比,木瓜干预组血清肝功能指标和脂质水平均显著下降,肝细胞气球样变较少,无明显肝细胞坏死,肝索存在,肝组织TLR 和炎性因子表达水平明显下调。 结论：木瓜对高脂饮食诱导的小鼠非酒精性脂肪肝有一定预防效果,该效应的挥可能是通过调节TLR 受体及死亡配受体表达,炎性因子的分泌而实现的。     

Describing one generic and two new species record to the flora of Pakistan using LM and SEM methods

Common mulberry weed (Fatoua villosa (Thunb.) Nakai) and creeping amaranth (Amaranthus crassipes Schlecht) are reported for the first time in Pakistan's flora as these were not listed in any other literature nor identified before in Pakistan. Plants were found as a result of taxonomic studies performed in 2013 in Peshawar, Pakistan. Detail study was performed for the exact identification. Morphological results were compared with Flora of China and Flora of North America. Plant distribution along with its habitat and adjacent species was also recorded. Scanning electron and light microscopy was performed for the confirmation of epidermal appendages on leaf epidermis and palyno‐morphological characters.     

不同收获期海州香薷铜吸收的动态变化规律

随着不同处理中Cu质量分数的提高,海州香薷植物体内Cu质量分数呈现2个斜率递增的阶段。海州香薷植株内Cu质量分数对外界Cu质量分数的响应曲线以0.02％为转折点,当Cu质量分数大于0．02％时曲线斜率显著增加。在开花初期,Cu400处理污染土壤中Cu清除量达到最大值27．2mg／pot,其污染土壤重金属去除率仅为4．95％。而盛花期,各处理污染土壤中海州香薷植物内重金属含量均明显高于开花初期,Cu400处理污染土壤中Cu清除量达到最大值143mg／pot,其污染土壤重金属去除率达26．0％,与开花初期差异显著（P〈0．05）。     

顶空固相微萃取与气质联用分析光皮木瓜果实中的挥发性成分

光皮木瓜果实香气浓郁,是很好的香精制作原料。为探明其香气组成,实验以成熟光皮木瓜为试材,采用顶空固相微萃取与气质联用方法,分析检测了木瓜果实中的挥发性成分。共鉴定出45种化学成分,占总质量分数的95.58%。相对质量分数较高的依次为2-己烯醛(33.12%)、4-(2,6,6-三甲基-环己-1-烯基)-2-丁醇(19.15%)、正己醛(12.91%)、(E,E)-2,4-己二烯醛(6.15%)、4-(2,6,6-三甲基-1-环己烯-1-基)-2-丁酮(3.28%)。实验表明,C6化合物是构成光皮木瓜果实清香味的主要成分。