杞枣养肝颗粒对大鼠酒精性肝损伤模型的影响

研究杞枣养肝颗粒对大鼠酒精性肝损伤模型的影响。采用56°二锅头灌胃法建立大鼠酒精性肝损伤模型,将大鼠随机分为6组,分别灌服杞枣养肝颗粒混悬液、护肝宁片混悬液和相同体积的生理盐水,连续给药5 d,于第5 d后开始测定。检测各组大鼠血清中AST、ALT以及大鼠肝匀浆中的MDA、SOD的含量,显微镜下观察各给药组大鼠肝组织切片病理组织学变化。实验结果显示：与模型组对照,杞枣养肝颗粒中剂量组、低剂量组和护肝宁片对照组血清中AST、ALT水平及肝匀浆中MDA水平显著下降（P<0.01）,肝匀浆中SOD水平明显升高（P<0.01）。各给药组肝组织病理切片显示：阳性对照组、杞枣养肝颗粒低剂量组和中剂量组能显著对抗56°二锅头。杞枣养肝颗粒能明显降低大鼠酒精性肝损伤血清中AST、ALT水平及肝匀浆中MDA水平,升高肝匀浆中SOD水平,各组间差异具有显著的统计学意义,结合病理切片说明此中成药能改善肝损伤细胞的结构、形态、炎细胞浸润程度从而起到保护肝脏的作用。     

神农丹埋入枸杞树基部下防治杞蚜、螟螨

杞蚜、刺皮螨等是枸杞种植区杞树上的重要害虫.是当前制约枸杞产量、品质的一个主要因子,为了改进施药方法,解决杞农背药壶防虫难的问题,选用农药"神农丹"埋入杞树基部,与盟枸杞研究所共同进行了二年的田间试验研究,已获成果,为今后在枸杞种植区大面积的推广应用提供了技术依据.     

HPLC法同时测定不同产地菝葜中5种成分的含量

建立HPLC法同时测定菝葜中绿原酸、落新妇苷、黄杞苷、白藜芦醇和异黄杞苷的含量。色谱柱为Kromasil C18(4.6×150mm,3.5μm)柱;流动相为乙腈-0.1%磷酸溶液,梯度洗脱;柱温35℃;流速1.0mL/min;检测波长为303nm。本方法重复性和准确度好,为完善菝葜的质量标准提供了依据。     

五加杞饮品质量标准研究

目的建立五加杞饮品的质量控制方法。方法采用薄层色谱(TLC)法对饮品中的五味子和刺五加进行定性鉴别;采用高效液相(HPLC)法对五味子醇甲和紫丁香苷进行含量测定;采用苯酚硫酸法对枸杞多糖进行含量测定。结果定性鉴定出饮品中的五味子醇甲及紫丁香苷;经HPLC测定,结果显示每100 m L中含五味子醇甲0.6645 mg,加样回收率为98.1%,精密度实验RSD为2.24%,稳定性实验RSD为2.12%,重现性实验RSD为1.2%;每100 m L中含紫丁香苷0.16 mg,加样回收率为99.06%,精密度实验RSD为1.5%,稳定性实验RSD为1.9%,重现性实验RSD为2.3%;每毫升五加杞饮中枸杞多糖含量为5.64 mg。结论该方法可有效地控制五加杞饮的质量。     

云南省九大高原湖泊流域周边区县化肥使用强度特征分析

以云南省九大高原湖泊流域周边区县为研究对象,通过数据调查和收集进行化肥使用强度特征分析。研究表明九大高原湖泊周边区县平均化肥使用强度由高到低依次为杞麓湖星云湖抚仙湖滇池阳宗海程海洱海异龙湖泸沽湖。杞麓湖、星云湖和抚仙湖周边区县平均化肥使用强度高于云南省级生态县指标280 kg/hm2化肥使用强度上限。建议降低流域农业生产中化肥使用强度,合理规划湖滨带产业结构,降低农业种植化肥污染在流域入湖污染总量中的比重。     

“杞人忧天”与“炼石补天”——保护人类赖以生存的地球刻不容缓

中国有个寓言,叫“杞人忧天”,说的是杞国人总是担心有一日天会塌下来,自己无处安身,以至每天都吃不下饭,睡不好觉。后来人们用这个寓言来讽刺那些饱食终日、无事生非的多忧多虑者。但近日,从《参考消息》中的一则报道“当心来自太空的死亡幽灵”来看,“杞人”非但多虑,简直是一个“先知先觉者”。他的多虑也并非是无根据的担忧,因为天真的“漏”了!文章说:南极洲这几个星期已有数以千计的小企鹅死     

磁化粒子法净化杞麓湖水的研究

研究了磁化絮凝法净化杞麓湖水的效能，结果表明，磁化絮凝与陶粒滤床联用，可使TN与COD脱除率稳定在80％．而磁化陶粒船模型净化试验，可使TN脱除率达90％以上。对磁化絮凝剂的制备与机理进行了阐明。     

低碳钢在酸性介质中溶解时杂质的作用

对于含有硫酸盐、氯化物、硝酸盐和氧化剂的硫酸和盐酸进行了研究,其结果是: 当硫酸中含有氯化物时,低碳钢的溶解速度减小,而含有硝酸盐和氧化剂时,低碳钢的溶解速度加大。当盐酸中含有硫酸盐时,低碳钢的溶解速度减小,而含有硝酸盐和氧化剂时,低碳     

吡虫啉农药在枸杞中的残留降解研究

以盆栽枸杞——宁杞1号为试验材料,利用同位素示踪技术,研究了3H–吡虫啉农药在枸杞中的残留降解规律。结果表明,吡虫啉农药在枸杞中的残留随时间推移而逐步降低,其果实的降解半衰期为4.3d。残留降低的可能途径主要有:枸杞体内降解、转移以及光解和蒸腾,同时光照或温度的升高可以加快吡虫啉农药的降解速度。     

原油脱水工艺技术措施分析

油田生产的原油中含有足够的水,采取最佳的原油脱水工艺技术措施,可促使原油中的含水达到行业标准的规定,得到合格的油品外输,完成油田油气集输生产的任务。原油中不仅含有水,而且含有机械杂质,给油田生产带来危害。     

罗勒营养成分研究

对罗勒的基本营养成分进行了较为全面的分析测定。结果表明:罗勒的矿物质元素含量丰富,还有适量的维生素C,蛋白质,脂肪以及果胶等营养成分。因此,罗勒营养成分种类齐全,含量丰富,具有较高的营养价值。     

Nutritional qualities of soya protein as affected by processing

The nutritional qualities of soybean proteins are basically determined by amino acid patterns, amino acid availabilities (digestibility) and contents of biologically active components. Of these factors, the last two are most affected by processing conditions, whereas amino acid analysis is least affected, although it too may be modified in those cases in which soybean proteins are fractionated. In the preparation of the large variety of soya products presently available, soybeans are subjected to many different processes, all of which are discussed. Heat treatment appears to be the process which most affects protein nutritional quality; generally, quality first increases with heat treatment due to inactivation of biologically active factors, passes through a maximum and then decreases due to destruction and/or inactivation of essential amino acids such as cystine and lysine. Other processes affect protein nutritional quality to different degrees, inasmuch as they affect amino acid analysis, digestibility and content of biologically active components. When soybean proteins are used to extend animal proteins, supplement other vegetable proteins, or in vegetable protein mixtures, nutritional quality of the combined proteins appears to be affected in the same manner as that of soya proteins alone.     

魔芋飞粉异味成分的去除及魔芋干燥剂的研制

采用溶剂法和鼓风排气加热法均能有效地去除魔芋飞粉中的三甲胺等异味成分 ,但处理后的飞粉 ,其碳水化合物、蛋白质、氨基酸等营养成分的损失很少。用已去除异味成分的魔芋飞粉或精粉研制的魔芋干燥剂 ,其吸水容量大 (为常用干燥剂的 2～ 5倍 ) ,吸湿时间长 ,不发霉 ,易加工成形     

刺玫果营养成分的分析测定

本文测定了刺玫果中的微量元素及含量、多糖及维生素C的含量以及果实不同部分(及不同处理方法)的氨基酸含量,并与同科植物进行了比较。测定表明,该果是一种营养价值丰富的绿色植物。     

湛江海域6种经济海藻的营养成分分析

分析采自湛江海域的6种经济海藻的营养成分。除海蒿子外,碳水化合物是这些海藻的主要营养成分,平均为39.49%;粗蛋白含量4.08%~23.70%;粗脂肪含量最低,其中的4种皆不足藻体干重的0.5%;矿物质含量丰富,异枝麒麟菜的Fe,Mn,Zn的含量都较高,分别为261.20 mg/100g,62.27 mg/100g,206.10 mg/100g;氨基酸含量较高,均符合1973年联合国粮农组织/世界卫生组织（FAO/WHO）推荐的理想蛋白质模式;不少种类中镉、铅、砷等含量超出我国食品卫生标准。海藻体内的营养成分含量因海藻种类和生长海域的不同而有差异。     

A comparative study of drying methods on physical characteristics,nutritional properties and antioxidant capacity of broccoli

Abstract

Broccoli is considered one of the attractive raw materials for dehydrated vegetables owing to its high nutritional value. However, information about how drying methods affect the physicochemical and nutritional properties of broccoli is limited. In this study, broccoli pieces were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD?+?HAD), and MVD combined with VD (MVD?+?VD). Quality attributes of dehydrated broccolis were contrasted in terms of color, texture, volume shrinkage, nutritional components, antioxidant activity, and rehydration capacity. Results demonstrated that FD better preserved the nutrients while HAD displayed the worst effect. The combination of MVD?+?HAD and MVD?+?VD resulted in higher retention of nutritional compositions, better antioxidant activity, and lower energy consumption than that of HAD. Furthermore, combined drying processing exhibited similar rehydration capacity but lower hardness compared to that of HAD.     

内蒙古地区万寿菊植株营养成分分析

对内蒙古地区种植的万寿菊进行了营养成分分析。结果显示,本地区万寿菊含有丰富的粗蛋白、粗脂肪以及粗纤维等多种营养成分,除此之外还含有2种半必需氨基酸、7种必需氨基酸和8种非必需氨基酸。     

Influence of Foods and Nutrition on the Gut Microbiome and Implications for Intestinal Health

Food components in our diet provide not only necessary nutrients to our body but also substrates for the mutualistic microbial flora in our gastrointestinal tract, termed the gut microbiome. Undigested food components are metabolized to a diverse array of metabolites. Thus, what we eat shapes the structure, composition, and function of the gut microbiome, which interacts with the gut epithelium and mucosal immune system and maintains intestinal homeostasis in a healthy state. Alterations of the gut microbiome are implicated in many diseases, such as inflammatory bowel disease (IBD). There is growing interest in nutritional therapy to target the gut microbiome in IBD. Investigations into dietary effects on the composition changes in the gut microbiome flourished in recent years, but few focused on gut physiology. This review summarizes the current knowledge regarding the impacts of major food components and their metabolites on the gut and health consequences, specifically within the GI tract. Additionally, the influence of the diet on the gut microbiome-host immune system interaction in IBD is also discussed. Understanding the influence of the diet on the interaction of the gut microbiome and the host immune system will be useful in developing nutritional strategies to maintain gut health and restore a healthy microbiome in IBD.     

Current Knowledge in Soybean Composition

The soybean [Glycine max (L.) Merr.] is grown worldwide for its high protein and oil contents. Characterization of soybean seed components lends itself to understanding how soybean production can meet the needs of a growing world population. For this article, literature was reviewed and condensed to create a well-rounded picture of the current understanding of structural, functional, and nutritional properties of soybean components. Natural variation in soybean protein, lipid, and carbohydrate components, as well as the minor constituents phytic acid and isoflavones, are mentioned. Environment- or genetic-induced shifts in natural variation are described with respect to nutrition and functional improvements in soybean.