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目的优选解郁胶囊中甘草的最佳提取、纯化工艺条件。方法采用高效液相色谱法测定甘草苷、甘草酸含量,以乙醇体积分数、乙醇用量、提取时间为考察因素,以甘草苷、甘草酸提取率和浸膏得率的综合评分为指标,采用正交试验法优选甘草提取工艺;以比吸附量和洗脱率为指标,采用大孔吸附树脂法纯化。结果优选提取工艺条件为50%乙醇,10倍量,提取2次,每次2 h;纯化工艺条件为选用D101型大孔吸附树脂,上样溶液质量浓度为0.2 g/m L,最大上样体积为2.5 BV(BV为树脂体积),以70%乙醇3倍树脂体积洗脱。结论优选的提取、纯化工艺条件提取甘草有效成分,提取率高,工艺合理可行。 相似文献
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目的提取复方铁线蕨颗粒中的总黄酮及总酚研究其对SiHa、HeLa、C-33A等宫颈癌细胞的增殖和凋亡的作用。方法从复方颗铁线蕨粒中按提取工艺提取并纯化得到总黄酮及多酚提取物,制作芦丁及没食子酸的标准曲线并采用紫外分光光度法测定含量;将不同浓度的总黄酮及总酚给予3种细胞,通过药物细胞毒性实验测定各细胞在2种不同提取物作用下的IC50值。以1/2IC50、IC50、2IC50作为低、中、高浓度给药,采用异硫氰酸荧光素(fluorescein isothiocyanate, FITC)偶联Annexin-V染色法检测细胞凋亡。结果复方铁线蕨颗粒剂中总酚含量为30.83%,总黄酮含量39.14%。与正常对照组相比,不同浓度的2种提取物给药下的SiHa、HeLa和C-33A细胞,随着浓度的增加抑制率增加。在总酚作用下SiHa细胞IC50为367μg/mL, HeLa细胞IC50为380μg/mL, C-33A细胞的IC50为256μg/mL。在总黄酮作用下SiHa细胞IC50为268μg/mL, HeLa细胞IC50为274μg/mL, C-33A细胞的IC50为110μg/mL。在总酚及总黄酮高中低浓度作用下3种细胞的凋亡率与正常对照组相比具有显著差异,且各个细胞总酚给药组和总黄酮给药组组内差异显著。结论复方铁线蕨颗粒剂提取的总酚及总黄酮能抑制SiHa、HeLa、C-33A细胞的增殖,诱导3种宫颈癌细胞凋亡。 相似文献
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以3种甘草(乌拉尔甘草、胀果甘草及光果甘草)种子为原料,通过水提法、乙醇提取法、醋酸提取法、碱溶酸沉法、磷酸盐缓冲液提取法提取蛋白,以提取率与含量为指标进行比较,选出最佳提取方法。通过红外光谱和扫描电镜分析甘草种子蛋白的结构特征,并通过研究对不同自由基的清除率测定其抗氧化活性。结果表明,水提法较适用于甘草种子蛋白的提取,其蛋白含量分别为36.54、30.80、30.12 mg/mL;3种蛋白的红外光谱均显出了典型的蛋白吸收峰,具有α-螺旋和β-折叠结构;扫描电镜-X射线能谱结果显示,3种甘草种子蛋白均较好地保留了蛋白的纤维结构,并且均含有一定含量的磷元素;当样品质量浓度为1.0 mg/mL时,乌拉尔甘草种子蛋白的清除DPPH自由基、羟自由基的能力与总还原能力均为最高,分别为92.37%、77.30%和2.344,胀果甘草次之,光果甘草为最低。由此可见,甘草种子蛋白具有较高的抗氧化活性。该研究可为深入探究和开发甘草种子资源提供理论依据。 相似文献
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Figueroa-González I Quijano G Ramírez G Cruz-Guerrero A 《Journal of the science of food and agriculture》2011,91(8):1341-1348
Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed. 相似文献
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常用消毒灭菌法及其机理与应用 总被引:3,自引:0,他引:3
介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。 相似文献
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Wim Verbeke Federico J.A. Pérez-Cueto Marcia D. de Barcellos Athanasios Krystallis Klaus G. Grunert 《Meat science》2010
This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries. 相似文献
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果蔬可以提供营养, 有利于人类健康, 而果蔬的后熟及其与环境的相互作用会影响果蔬采后的质量和安全。对果蔬生物学过程的了解和掌握是减少果蔬采后损失和保障果蔬采后质量和安全的关键。在过去的10多年, 基于组学技术的系统生物学在了解果蔬后熟及其与环境相互作用的分子机制方面得到了越来越多的应用。本文对此做了细致的总结, 指出了存在的不足, 并提出了未来的发展方向。 相似文献
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