米邦塔仙人掌黄酮提取纯化及其生物活性评价

为了研究米邦塔仙人掌中黄酮成分的生物活性,用乙醇加热搅拌的方法分别提取了米邦塔仙人掌表皮及果肉中的黄酮类成分,后利用AB-8树脂对粗提物进行进一步的提取,分别用30%、55%、80%乙醇溶液进行梯度洗脱,得到了米邦塔仙人掌表皮和果肉共计6个组分的洗脱液。总黄酮测定结果显示,米邦塔仙人掌表皮55%乙醇提取物中黄酮含量最高。用FRAP法测定各洗脱组分的体外抗氧化活性,结果显示米邦塔仙人掌表皮55%乙醇提取物的抗氧化活性最强。体外测定各洗脱组分对α-葡萄糖苷酶的体外抑制能力,结果表明米邦塔仙人掌表皮55%乙醇提取物对酶的抑制作用最强。研究表明米邦塔仙人掌表皮及果肉提取物均含有黄酮类成分,并具有一定的抗氧化活性和抑制α-葡萄糖苷酶活性能力。     

保健型仙人掌混浊汁饮料的研制

以米邦塔仙人掌为主要原料,开发研制出质量稳定、口感优良、风味独特的天然保健型饮料,着重解决了饮料的色泽、稳定性和口感等问题,通过正交实验确定仙人掌混浊汁饮料的最佳工艺条件和最佳配方,为米邦塔仙人掌的加工食用提供了新的途径。     

米邦塔仙人掌的营养保健功能

仙人掌,别名仙巴掌、观音掌、霸王树、龙舌等,为仙人掌科仙人掌属植物,原产于美洲、墨西哥一带,广泛分布于非洲、亚洲、美洲等热带和亚热带地区。米邦塔(Milpa Aita)是墨西哥的一个地名,以盛产食用仙人掌闻名。1997年,农业部优质农产品开发服务中心作为蔬菜资源从墨西哥引进了此种食用仙人掌,在我国统称为米邦塔仙人掌。米邦塔仙人掌是经过多年选育后成为可供菜用、果用及药用的仙人掌种类,其与野生仙人掌外形上的不同之处是茎上少刺或无刺,茎节为扁平状,呈卵形、椭圆形,长约15～40cm。米邦塔仙人掌的抗逆性强、生命力旺、多年生、喜光、耐…     

仙人掌啤酒的研制

“米邦塔”食用仙人掌含有蛋白质、矿物质、纤维素、胡萝卜素及18种氮基酸。工艺操作要点为：仙人掌汁的加入时间在糖化麦汁煮沸前；仙人掌汁的添加量为3％—4％；麦汁糖化发酵与普通啤酒生产工艺相同。(孙悟)     

仙人掌啤酒的研制

食用仙人掌是一种高钙、多糖，低钠的绿色蔬菜。食用仙人掌含有丰富的蛋白质、矿物质、维生素、胡萝卜素及氨基酸。现代药理探明：仙人掌含有主要成分四氢异喹林和苯基链烃胺类，此外还含有苹果酸、琥珀酸、粘液质、三萜皂苷等。临床医学发现：仙人掌上述成分除具有消炎解毒的作用外，更具有独特的抗癌、降脂、降糖、降压、     

提取仙人掌抑菌物质三种方法的比较

目的比较3种实验室提取仙人掌抑菌物质方法的优缺点。方法以米邦塔食用仙人掌为原料，采用水浴浸提、超声波辅助提取、超临界提取3种方法提取其中的抑菌活性成分，并检测抑菌物质的抑菌性能。结果与结论超临界提取法得到的活性物质抑菌效果最佳，超声波辅助提取次之，水浴提取法效果最差。     

米邦塔仙人掌饮料的生产工艺研究

米邦塔仙人掌是食用仙人掌的一种,属仙人掌科仙人掌属,因引自墨西哥米邦塔(MILPAALTA)地区而得名。自1998年引进我国以来,种植范围不断扩大,遍及北京、海南、山东等地,已形成了一定的产业规模。     

仙人掌内酯豆腐的研制

以米邦塔食用仙人掌和大豆为主要原料研制仙人掌内酯豆腐，其最佳工艺参数为：以豆、水比为：1：4制成的豆乳，与仙人掌汁按6：2的比例调配，GDL（D-葡萄糖酸-δ-内酯）添加量为0．40％，成品呈淡绿色，质地细腻、弹性好．具纯正豆香味及仙人掌特有的清香。     

提取仙人掌抑菌物质三种方法的比较

目的比较3种实验室提取仙人掌抑菌物质方法的优缺点。方法以米邦塔食用仙人掌为原料,采用水浴浸提、超声波辅助提取、超临界提取3种方法提取其中的抑菌活性成分,并检测抑菌物质的抑菌性能。结果与结论超临界提取法得到的活性物质抑菌效果最佳,超声波辅助提取次之,水浴提取法效果最差。     

仙人掌饮料的开发研究

食用仙人掌味道鲜美，风味独特，不仅可作为生鲜水果食用，还是加工食品和饮料的上等原料。它含有大量B族维生素，以及8种人体所需氨基酸和矿物质等营养成分，还含有较多蒽醌类、黄酮类疗效成分和生理活性物质，因此开发利用仙人掌资源，满足人类需要具有重要意义。     

不同提取方法对米邦塔仙人掌粗多糖体外抗氧化性的影响

目的:研究不同提取方法对米邦塔仙人掌粗多糖体外抗氧化活性的影响。方法:采用热水提法、酶法和超声波法分别提取米邦塔仙人掌粗多糖,苯酚-硫酸法测定粗多糖纯度,以抗肝组织自发性脂质过氧化能力、清除羟基自由基能力、清除超氧阴离子能力、清除1,1-二苯基-2-苦苯肼自由基能力、总还原能力、总抗氧化能力6种方法作为体外抗氧化能力评价指标。结果:酶法提取的粗多糖得率最高,为10.14%;超声波法提取的粗多糖纯度最高,为47.62%;酶法和超声波法提取的粗多糖各项体外抗氧化指标的活性均高于热水提法。结论:米邦塔仙人掌粗多糖的体外抗氧化活性强弱与粗多糖的提取方法有关,酶法和超声波法提取的粗多糖具有较好的抗氧化活性。     

超声提取米邦塔仙人掌总皂苷的工艺优化

目的：确定米邦塔仙人掌总皂苷含量的测定方法,优化超声提取条件。方法：以齐墩果酸为标准品,通过比色法测定总皂苷的含量,用单因素试验和正交试验优化超声提取条件。结果：总皂苷含量测定方法的精密度和稳定性的相对标准偏差分别为1.13% 和0.52%,回收率达到99.17%,相对标准偏差为1.86%。最佳超声提取工艺条件为乙醇体积分数80%、料液比1:15(g/mL)、超声提取温度70℃、超声功率100W、超声提取时间70min。结论：总皂苷含量测定方法简单、易行、准确,超声提取工艺高效经济、快捷,易于推广。     

In vitro calcium bioaccessibility in raw and cooked cladodes of prickly pear cactus (Opuntia ficus-indica L. Miller)

The aim of this work was to determine the calcium bioaccessibility in Opuntia ficus indica L. Miller cultivars (Milpa Alta and Atlixco) and to evaluate the effect of cooking by using an in vitro digestion and dialysis method. The studied cladodes had a high content of calcium; however, only 16 and 9% of total calcium was dialyzable in Milpa Alta and Atlixco cultivars, respectively. The calcium dialyzability of Milpa Alta could be classified as medium level (10-19%) and Atlixco at the top of the rank assigned to low food dialyzability (<10%). Our results presented a significant negative correlation, between total oxalate and ionic dialyzable calcium (r = - 0.716, P ≤ 0.05). Milpa Alta could be a better source of calcium due to the higher bioaccessibility of ionic dialyzable calcium and lower total oxalate/calcium ratio. The cooking process did not affect significantly intestinal calcium bioaccessibility in any of the cultivars studied.     

顶空固相微萃取气相色谱/质谱法测定 "米邦塔"仙人掌挥发性成分

用顶空固相微萃取方法收集仙人掌的挥发性成分。所得到的仙人掌挥发性成分用气相色谱-质谱(GC-MS)法分离并分析鉴定其成分及质量分数,共鉴定出47个化合物,主要为酸、醛、脂类和酮类物质,其中酸类物质41.99%;醛类物质20.15%;醇类物质19.92%;酯类物质4.25%;酮类物质3.43%。此外还鉴定出4种胺类物质(2.22%),1种酚类物质(0.80%),1种呋喃类物质和2种硫化物(1.46%)。     

Enzymatic and non‐enzymatic antioxidant systems of minimally processed cactus stems (Opuntia ficus‐indica Mill.) packaged under modified atmospheres

The aim of this work was to determine the enzymatic activities of catalase (CAT), superoxide dismutase (SOD) and ascorbate peroxidase (APX) together with the total phenolic and carotenoid contents and antioxidant capacity of two cultivars of cactus stems under modified atmosphere packaging containing a passive atmosphere, an active (with N₂) atmosphere and control (unsealed polyurethane trays) all stored at 4 ± 1 °C. Results indicated that Atlixco cultivar cactus stems had a shelf life that was twice as long (20 days) than that of Milpa Alta cultivar under N₂ MAP. The total enzyme activities of SOD, APX and CAT as well as the carotenoid content were higher in Atlixco than in Milpa Alta. The antioxidant enzymatic and non‐enzymatic systems as well as the antioxidant capacity and the phenolic content retention determined in Atlixco cactus stems under N₂ MAP appear to explain the longer postharvest life of this cultivar.     

“米邦塔”仙人掌饮料的研制

本文以新鲜“米邦塔”仙人掌茎为原料,对仙人掌饮料的加工工艺进行了初步探讨。结果表明:在85℃下,将仙人掌热烫1min,加入40％的α-淀粉酶,淀粉酶打浆制汁,10％仙人掌原汁中添加0.10％抗坏血酸和0.05％柠檬酸护色,4.5％蔗糖、0.01％蛋白糖、0.10％柠檬酸、0.01％黄原胶、0.20％海藻酸钠、0.30％柠檬香精以及O.05％山梨酸钾进行调配,可做出色、香、味、形俱佳的仙人掌饮料。     

贡柑与脐橙营养成分的分析与比较

对市售德庆贡柑的营养成分如水分、灰分、总糖、还原糖、总酸、果胶、蛋白质、脂肪、粗纤维、维生素C和矿质元素(Cu、Zn、Mn、Fe)进行了分析测定,并与江西脐橙进行了比较。结果表明,贡柑和脐橙各成分含量相差不太大,但贡柑中的水分含量比脐橙高,而粗纤维约为脐橙的一半,糖酸比则约是脐橙的两倍,贡柑与脐橙的VC以及Fe、Cu、Zn等矿质元素含量都较丰富。     

Characterization of two prickly pear species flowers growing in Tunisia at four flowering stages

Opuntia flowers belonging to two species of prickly pear were evaluated at four flowering stages: vegetative, initial flowering, full flowering and post-flowering stage, for possible use as a potential source in the food enrichment. Chemical composition including moisture, ash, protein, fat, soluble sugars, total fibers, mineral amounts and fatty acid profiles of Opuntia ficus-indica and Opuntia stricta flowers were investigated. Functional properties (swelling capacity (SWC), water holding capacity (WHC), water solubility index (WSI) and oil holding capacity (OHC)) were also studied. Results showed that during the maturation of flowers, there is a decrease in protein contents whereas fat contents increase, for both species. High minerals amounts were noticed in Opuntia flowers and they can be considered as an excellent source of minerals. The fatty acids profiles were dominated by the palmitic acid (38–59%). The techno-functional properties (SWC, WSI, WHC and OHC) were found to be important and they can be modulated according to the temperatures. Owing to its chemical profile and functional properties, Opuntia flowers could be used as an ingredient to improve different physical and nutritional properties of foods.