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大孔树脂吸附纯化火龙果茎黄酮类化合物的研究 总被引:1,自引:0,他引:1
以紫外分光光度法为检测手段,采用静态吸附分离法优选分离火龙果茎中黄酮类化合物的大孔树脂;并用动态吸附分离法对分离条件进行研究.结果表明D101大孔树脂对火龙果茎总黄酮有良好的吸附解吸分离性能,其动态分离纯化条件为:火龙果茎中总黄酮的上样液浓度为820mg/L,最大上样量为75mL(4倍湿树脂体积).吸附速度为2.0mL/min,用70%乙醇以2.0mL/min的速度洗脱,洗脱率可达99.21%,经纯化后的产物中总黄酮纯度为70.61%,为纯化前的5.11倍. 相似文献
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EFFECT OF COMBINATION DRYING ON THE PHYSICO-CHEMICAL CHARACTERISTICS OF CARROT AND PUMPKIN 总被引:3,自引:0,他引:3
H. S. PHANINDRA KUMAR K. RADHAKRISHNA P. K. NAGARAJU D. VIJAYA RAO 《Journal of Food Processing and Preservation》2001,25(6):447-460
The quality of dehydrated carrot and pumpkin pieces produced by combination drying employing partial freeze-drying and hot air-drying were investigated. The drying rate, the total energy requirement and the physico-chemical properties of the combination dried (CD) products were compared with those of hot air-dried (HAD) and freeze-dried (FD) products. The total carotenoid content of the two vegetables (1050 ppm and 160 ppm) was significantly affected by drying processes. Destruction of carotenoids during storage at different temperatures was less in the CD samples. The HAD vegetables exhibited shrinkage, case hardening and poor rehydration (25 and 28 min in cold water, rehydration ratio 1:2.6 and 1:2.9, respectively). The FD vegetables appeared wholesome, porous, well formed with excellent rehydration features at room temperature (rehydration time 2 and 3 min in cold water, rehydration ratio 1:7 and 1:6.9, respectively). The CD vegetables were comparatively superior to HAD products and were nearer in quality to FD products with respect to appearance, rehydration (9 and 10 min in cold water, rehydration ratio 1:5 and 1:4, respectively). The drying time and total energy for CD processing was 50% less than for FD but similar to HAD. The combination dehydration process is effective in obtaining high quality dehydrated vegetables. 相似文献
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The aim of this research was to study the influence of blanching as a pretreatment on the drying rate, color and rehydration rate of pumpkin slices ( Cucurbita maxima ) dried in a convective dryer at 50, 60 and 70C.
The different pretreatments did not modify drying time. The diffusion coefficient depended on temperature and moisture content, but not on pretreatments. It varied between 1.6 and 2.9 × 10−9 m2 /s and activation energy was approximately 35.6 kJ/mol. The rehydration rate of the dried sample, which was found to be influenced by drying temperature but not by the pretreatments, reached about 2 kg water/kg dry solid in about 150 s in boiling water. Color parameters " L " and " b " were influenced by drying temperature and pretreatments. Parameter L varied between 36 and 53 and parameter b varied between 20 and 31. Samples dried at 70C without pretreatments presented color parameter values very similar to those of the fresh sample.
This work evaluates the pretreatment and drying conditions of pumpkin. Five parameters of the optimal product are considered: pretreatment time, drying time, temperature, color and rehydration rate of the product. With these results, drying of pumpkin can be carried out in industrial convective dryers and the dried product may be used in the preparation of soups, premixed foods, snacks, etc. 相似文献
The different pretreatments did not modify drying time. The diffusion coefficient depended on temperature and moisture content, but not on pretreatments. It varied between 1.6 and 2.9 × 10
PRACTICAL APPLICATIONS
This work evaluates the pretreatment and drying conditions of pumpkin. Five parameters of the optimal product are considered: pretreatment time, drying time, temperature, color and rehydration rate of the product. With these results, drying of pumpkin can be carried out in industrial convective dryers and the dried product may be used in the preparation of soups, premixed foods, snacks, etc. 相似文献
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强化DHA、牛磺酸的营养蛋白粉对发育期小鼠学习记忆能力的影响作用 总被引:1,自引:0,他引:1
探讨强化DHA和牛磺酸的营养蛋白粉对发育期小鼠学习记忆能力的影响作用.50只初断乳小鼠随机分为5组:酪蛋白对照组(G1),未强化DHA和牛磺酸的营养蛋白粉组(G2),低剂量组(G3),中剂量组(G4),高剂量组(G5).喂养30 d后,Morris水迷宫和小鼠跳台实验测定小鼠的学习记忆能力,并测定脑组织蛋白质含量、乙酰胆碱酯酶(TChE)和超氧化物歧化酶(SOD)活性及丙二醛(MDA)含量.Morris水迷宫实验显示:不同剂量强化组动物的逃避潜伏期缩短,在目标象限的游泳时间和路程显著增加,穿越目标次数也增多.小鼠跳台实验结果显示:不同剂量强化组动物的错误次数减少,触电潜伏期增加.脑组织蛋白质含量和SOD的活性显著增加,MDA含量和TChE活性变化没有显著性差异.结论:强化DHA和牛磺酸的营养蛋白粉对发育期小鼠的学习记忆能力有促进作用. 相似文献
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Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24‐h‐old bulk culture of Bifidobacterium bifidum at 10% and incubated at 37C for 24 h, cooled and dried in SM Scientech Lab model spray dryer with predetermined spray drying conditions. The bifidus milk powder contains bifidobacteria counts from 1.88 × 109 to 15.80 × 109 cells/g dry weight and their percent survival was 4.17–35.11%. Maximum survival was obtained by using the following spray drying conditions: inlet temperature of 164.02C, slurry concentration of 25.62% total soluble solids and air pressure of 2.5 kg/cm2. The high temperature and air pressure of spray drying markedly influenced the color and appearance of final product. The inlet temperature and air pressure showed a significant effect on survival of bifidobacteria in the final product. 相似文献
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苋荞速食粉的延缓衰老作用 总被引:1,自引:0,他引:1
论述了将苋荞速食粉与常规基础饲料以1:4混合,饲喂12月龄BALB/C纯种小鼠60d,测定得出:苋荞速食粉可以使血清及肝脏中过氧化脂质LPO分别下降16.1%和13.1%(P<0.01),显著升高红细胞及肝中超氧化物歧化酶(SOD)比活性15.1%和13.0%(P<0.01或P<0.05),提高全血谷胱甘肽酶(GSH-Px)活性77.7%,血过氧化氢酶(CAT)比活性188.2%(P<0.001),提高皮肤羟脯氨酸含量20.4%(P<0.01),同时可降低心肌脂褐素的含量达33.1%(P<0.01),抑制脑中单胺氧化酶(MAO-B)活性29.6%(P<0.001),对肝内MAO-B活性无影响,结果说明苋荞速食粉能提高机体抗氧化酶活性,抑制脂质过氧化反应,延缓衰老,是有待充分认识和广泛利用的保健食品。 相似文献