调味保健话大蒜

大蒜是大家熟悉的百合科草本植物、在我国山东、浙江、江苏以及东北、华南各地普遍栽培。幼时我居广东山区农村,村中几乎家家都种大蒜。大蒜以成熟的鳞茎蒜瓣作种子育苗繁殖。与一般蔬菜比,大蒜生长较缓慢,成熟亦较晚,不像许多蔬菜那样,可以摘叶留根继续培植;又不似韭菜那样。割完一茬会再长一茬。大蒜是待长大成熟后,几株十几株分批连根拔出、叶子作菜食用,而把一个个大致呈圆形的蒜头(地下鳞茎)切下储藏。由于大蒜产量小,用处大,味道好,人人爱吃,所     

秋冬初春话佛手

佛手属芸香科,别名:佛手柑、佛手香橼、密萝柑、福寿柑或五指柑。它是一种主要用于观赏性的多年生常绿木本植物。佛手果是它的果实,有药用和食用方面的功能。 每逢秋冬初春季节,寒风凛冽。生活中,观叶植物确有不少,观花植物到也可见,但观叶又观果的植物却是凤毛鳞角,微乎其微。佛手却独树一帜,带给人们无穷的韵     

紫苏籽油研究进展概述

紫苏籽油(PSO)是一种药食两用的植物油,含有丰富的α-亚麻酸,具有减肥、抗衰老、降血脂、提高学习记忆力、抗癌等生理功效.本文主要从提取方法、化学成份以及保健功能方面进行对PSO进行概述,并对其开发前景进行了展望.     

紫苏色素对亚麻织物的无媒染色工艺研究

采用NaOH溶液提取紫苏色素,并用该提取液对亚麻织物进行染色,确定了紫苏色素提取和直接染色的最佳工艺.为了提高紫苏对亚麻织物的上染率和染色牢度,选用了固色剂进行处理,以取代传统媒染工艺,并探讨了影响固色效果的主要因素,优化了工艺.结果表明:在优化工艺条件下,固色处理可以明显改善紫苏对亚麻织物的染色性能,其效果优于媒染工艺.     

香槟薄荷和日本薄荷茎叶组织中挥发性组分的分析

目的:为了区分薄荷茎叶组织中挥发性成分的不同.方法:本研究采用气相色谱-离子迁移谱(GC-IMS)技术对香槟和日本薄荷茎叶中挥发性组分进行了分离与鉴定,并进行了主成分分析.结果:两种薄荷中,共检测出了172种挥发性成分,共定性出了41种挥发性成分,主要有醇、酮、醛、呋喃、酯和萜烯类,其中在香槟薄荷茎叶中共鉴定出了113...     

香菜精油的稳定性及其抑菌和抗氧化作用

以香菜为试材,研究水提精油的稳定性和对粉红单端孢(Trichothecium roseum)的抑制效果以及2,2'-azinobis (3-ethylbenzothi azoline-6-sulfonic acid,ABTS)自由基的清除作用。结果表明,香菜精油在温度25～60℃和pH 5. 0～8. 0具有较好的稳定性。在紫外线(30 W×2)的照射下,随着放置时间的延长,精油中的黄酮类物质会有损失。过氧化氢、亚硫酸钠和柠檬酸影响香菜精油的稳定性;常见的食品添加剂氯化钠、抗坏血酸、蔗糖和果糖能够提高香菜精油的稳定性。抑菌实验表明,用水浸提的精油对T. roseum有明显的抑制效果,最小抑菌浓度为6. 25%;香菜精油对ABTS自由基有良好的清除作用,在0. 04%时,清除率达80%以上。     

紫苏提取物对紫苏油抗氧化作用的研究

采用不同溶剂从紫苏叶及紫苏籽皮中提取抗氧化成分,比较它们在紫苏油中的抗氧化活性。实验结果表明,紫苏籽皮乙醇提取物显示出较高的抗氧化活性,其合适的添加量为0.09%,如果与柠檬酸或甘氨酸配制成复合抗氧化剂,能显著提高抗氧化活性。     

薄荷油纳米乳液的制备及其性质分析

为克服薄荷油易挥发、不易溶于水的缺点,以大豆分离蛋白-磷脂酰胆碱复合物作为乳化剂,采用高压均质法制备薄荷油纳米乳液,研究大豆分离蛋白质量分数、薄荷油质量分数及均质压力对薄荷油纳米乳液的平均粒径、多分散性指数、Zeta电位、浊度、乳化产率、乳液稳定性指数的影响,并确定制备薄荷油纳米乳液的最佳工艺参数为：大豆分离蛋白质量分数2.5%、薄荷油质量分数5%、均质压力80 MPa。通过动态光散射和透射电镜验证最佳条件制备的薄荷油纳米乳液平均粒径小且分布均匀;通过气相色谱-质谱检测发现大豆蛋白-磷脂酰胆碱为乳化剂制备的纳米乳液可有效保护薄荷油功能成分;流变学特性结果表明薄荷油纳米乳液具有良好的动力学稳定性。     

Chemical and biological properties of coriander fatty oil

The authors studied fatty-acid composition and the content of biologically active components of a new type of vegetable oil prepared from coriander seeds. It has been found that 82% of the total content of fatty acids are monoenic (oleinic and petroselinic acids), the share of petroselinic acid comprising 50-60%. Biological properties of coriander fatty oil were studied in an experiment on growing white rats, the oil was included into the food ration for the animals (25% of calorie value) during 12 days. It has been established that deodorized coriander fatty oil produces no detrimental effect on the growing animal body, however, it has a lower food value as compared to sunflower oil.     

Characterisation of phenolic phytochemicals and quality changes related to the harvest times from the leaves of Korean purple perilla (Perilla frutescens)

The objective of this study was to investigate the profiles of phenolic phytochemicals in the leaves of Korean purple perilla (cv. Bora, Perilla fructescens) using reversed-phase C₁₈ column chromatography and HPLC with DAD-ESI/MS analysis. Changes in their contents were also the first reported through eight different harvest times during two months. They were characterised as five anthocyanins and three phenolic acids including cyanidin-3,5-di-O-glucoside (1), cyanidin-3-O-glucoside (2), cyanidin-3-O-(6-O-caffeoyl)glucoside-5-O-glucoside (3), cyanidin-3-O-(6-O-coumaroyl)glucoside-5-O-glucoside (4), cyanidin-3-O-(6-O-coumaroyl)glucoside (5), caffeic acid (6), rosmarinic acid (7), and rosmarinic acid methylester (8). Significant differences were observed between individual and total phytochemical contents, especially, cyanidin-3-O-(6-O-coumaroyl)glucoside-5-O-glucoside (4) and rosmarinic acid (7) exhibited the predominant constituents. Among different harvest times, the highest content was found with 82.473 mg/g on 21st September, while the lowest was 39.000 mg/g on 17th August. These results may be useful in determining the optimal harvest time at which phenolic phytochemicals reaches a maximum level in mid-September.     

紫苏叶、罗汉果羊羹的研制

以紫苏叶、罗汉果、红小豆为主要原料,通过优化工艺条件、设计正交试验,研制成紫苏叶、罗汉果羊羹。实验确定的最佳原料配方为:豆沙与白砂糖的比例为1∶1.4,紫苏叶浸提液10mL,罗汉果浸提液5mL,琼脂1.2g,白砂糖28g。