对莲心水提取液和其中沉淀物的保健组分的研究

对莲心这一天然保健产物的水提取液中易产生的沉淀物进行了研究,采用多种溶剂及溶液检测沉淀物的溶解性,并采用高效液相色谱分离、紫外分光光度法、薄层层析法和Dragendorff试验,定性检测莲心中的主要保健组分分别在莲心水提取液中及生成的沉淀物中的存在情况,并初步确定在莲心液中生成的沉淀物基本不含有莲心的主要保健成分,进而说明在莲心的水提取液中出现沉淀物后,并不影响其药用及保健价值。     

竹汁莲心保健饮料

以嫩竹和莲心为主要原料,研制出色、香、味俱佳的保健饮料。对莲心提取的液的褐变和护色,竹汁与莲心提取液的稳定性等进行了较详细的研究。确定柠檬酸、Ｄ－葡萄糖酸－σ－内酯为护色剂,有效地防止了莲心提取液的褐变;同时,竹汁选用氢氧化钙和生石灰,莲心提取液选用ＣＴＳ和ＰＡＣＳ作为絮凝剂,有效地去除了提取液中的易沉淀成分,提高了提取液的稳定性,取得了令人满意的效果。     

混合发酵法制备鼠曲草保健米酒的研究

对鼠曲草提取液和糯米共同发酵制备保健米酒的发酵工艺进行了研究。结果表明,共同发酵试验的最佳发酵条件为温度32℃,黄酮类物质浓度0.308mg/mL的鼠曲草提取液,酵母量0.8%,其成品色泽淡黄绿色,质地均一,有光泽,半透明,具有典型的糯米发酵醇香味及鼠曲草清香味,酸甜比例适当,口感好,是富含黄酮类物质和各种氨基酸的保健型米酒。     

莲心饮料的生产工艺

莲心饮料的生产工艺林灵江西省赣州地区卫生防疫站３４１０００莲心为睡莲科植物莲的成熟种子的绿色芽胚。主产于我国湖甫、湖北、福建、江苏、浙江、江西等地。莲心含有丰富的莲心碱、异莲心碱等多种生物碱;还有一定量的辉草成、芙香成、金丝桃成、黄酮类等物质。据药典...     

白花蛇舌草和半枝莲总黄酮提取工艺优化及抗氧化性研究

探讨白花蛇舌草和半枝莲中黄酮类物质提取的优化工艺,以及最佳提取工艺条件下的黄酮类物质提取液的抗氧化性。在单因素试验基础上进行响应面试验,制定黄酮类物质提取工艺的三因素三水平响应面法试验设计方案。结果表明,获得较高总黄酮得率的最佳试验因素参数组合为:乙醇浓度74%、液固比70∶1(mL/g)、浸提时间5h。在此条件下,总黄酮得率为7.26%。该工艺所得黄酮类物质提取液对羟基自由基以及超氧离子自由基均具有较强的清除能力:当黄酮类物质提取液浓度为0.4 mg/mL时,黄酮类物质对羟基自由基的清除率达到最高,为57.16%;当黄酮类物质提取液浓度为0.3 mg/mL时,黄酮类物质对超氧阴离子自由基的清除率达到最高,为63.89%。     

葡萄酒中的酚类物质Ⅰ：种类、结构及其检测方法研究进展

葡萄酒以其复杂的风味受到广大消费者的青睐。酚类物质是葡萄酒中重要的组成部分,影响其感官品质。同时酚类物质也被认为是葡萄酒保健功能的来源。葡萄酒中的酚类物质复杂多样,主要包括了类黄酮类物质和非类黄酮类物质,其中类黄酮类物质包括花色苷及其衍生物、黄烷醇类和黄酮醇类。非类黄酮类物质包括羟基苯甲酸、羟基肉桂酸和芪类物质。本文对上述葡萄酒中的酚类物质进行了系统综述,包括其种类、结构与性质,同时对这些物质的主要检测方法以及研究进展进行了总结,以期为相关研究者提供学术参考,为葡萄酒行业从业者提供一定的指导。     

葡萄酒中的酚类物质I：种类、结构及其检测方法研究进展

葡萄酒以其复杂的风味受到广大消费者的青睐。酚类物质是葡萄酒中重要的组成部分,影响其感官品质。同时酚类物质也被认为是葡萄酒保健功能的来源。葡萄酒中的酚类物质复杂多样,主要包括了类黄酮类物质和非类黄酮类物质,其中类黄酮类物质包括花色苷及其衍生物、黄烷醇类和黄酮醇类。非类黄酮类物质包括羟基苯甲酸、羟基肉桂酸和芪类物质。本文对上述葡萄酒中的酚类物质进行了系统综述,包括其种类、结构与性质,同时对这些物质的主要检测方法以及研究进展进行了总结,以期为相关研究者提供学术参考,为葡萄酒行业从业者提供一定的指导。     

茶多酚的保健功能

随着科学的发展，不少国家对茶与健康的关系作了多方面的研究，肯定了茶叶对人类的保健功能。经茶学家和医药学家的共同研究，现已基本探明茶叶中具有保健作用的主要成份是茶多酚（TP），其主体物质是多种儿茶素和黄酮类物质，也即功能食品茶叶所含的功能因子。茶多酚是茶叶中30多种多酚类物质的总称，含量约占茶叶干物质的20％～30％。茶多酚中的儿茶素为含有两个以上互为邻位羟基的多元酸，能提供抗氧化性很强的羟基氢，与自由基反应时，生成惰性产物或较稳定的自由基，从而中断由自由基参与的连锁反应。此外儿条素还具有沉淀蛋白质的作…     

荷叶功能成分的提取研究

研究了茶叶中的功能成分黄酮类化合物和生物碱的水提取工艺条件。研究结果表明,以水为溶剂来提取荷叶中的黄酮类化合物及生物碱时,较佳的工艺条件为：以30倍的水,于80-90℃提取1.5h,提取液呈酸性。     

荷叶黄酮及生物碱的提取研究

研究了荷叶中的功能成分黄酮类化合物和生物碱的水提取工艺条件。研究结果表明：以水为溶剂来提取荷叶中的黄酮类化合物及生物碱时，较佳的工艺条件下：以30倍的水，于80－90℃提取1．5h，提取液呈酸性。     

配制型茶叶酱油-茶叶有效成分提取与澄清技术研究初探

茶叶酱油是以科学的抽提方法与技术提取茶叶的有效成分，利用特殊的生产工艺与酱油进行调配而制得的健康调味品。其关键制造技术为茶叶有效成分提取技术和茶叶提取液前处理技术。利用酶处理技术可以使茶多酚提取率达70％以上；利用PVPP澄清技术及膜过滤技术可制得澄清透明的茶叶提取液，且与酱油调配后经长期存放不产生絮凝现象。     

五大连池葛根矿泉水饮品的研制

采用水提取法、水提-醇沉法、乙醇提取法获得葛根总黄酮提取液,以矿泉水样品产生沉淀的时间为指标,研究比较了五大连池偏硅酸矿泉水样品中加入葛根黄酮提取液的稳定性。试验结果表明:应用水提法添加的矿泉水样品在7 d内出现沉淀;应用乙醇提取法添加的矿泉水样品在200 d左右出现微量沉淀;应用水提-醇沉法添加的矿泉水样品在300 d未出现沉淀。最终确定通过水提-醇沉的方法提取的葛根黄酮,提取液直接添加到矿泉水中,矿泉水能在较长时间内保持较高的品质。     

High temperature reduction of metmyoglobin in aqueous muscle extracts

Oxymyoglobin in aqueous extracts of fresh beef longissimus dorsi muscles was initially oxidised to metmyoglobin during heat treatments at temperatures in the range 50-70?°C. The metmyoglobin then underwent reduction to a red pigment that was shown spectrally to be identical to oxymyoglobin. The formation of oxymyoglobin involved a heat induced precipitate that when removed from the solution, allowed oxidation to metmyoglobin to occur. However, on re-addition of the precipitate further reduction to oxymyoglobin took place. Dialysis of the muscle extract prior to heating markedly inhibited the reduction but addition of NADH to the dialysate permitted further reduction. The precipitate plus NADH caused oxymyoglobin formation in the presence of metmyoglobin but neither the precipitate nor NADH alone induced this formation. It is concluded that the initial conversion of oxymyoglobin to metmyoglobin on heating fresh beef muscle extracts was reversible and that the reverse reaction depended on the presence of both NADH and a muscle protein.     

Serological Identification of Animal Proteins.

SUMMARY— Specific antibodies were developed against skeletal muscle from horse, pork, lamb and beef. The antigenic protein material evaluated for antibody production included actomyosin, serum-alum precipitate, muscle extract-alum precipitate, saline extract of muscle and freeze-dried water extract of muscle. The method of injection into the rabbits included intraperitoneal, intravenous, subcutaneous, and intramuscular with and without Freund complete adjuvant.
Of the antigenic protein material and route of injection evaluated, the intramuscular injection of 150 mg of freeze-dried water extract of muscle with Freund complete adjuvant resulted in the highest titers which were observed as the titer increased and with time after injection as indicated by ring and gel diffusion tests. However, these cross-reactions could be-removed by absorption with small amounts of the freeze-dried protein extracts of the cross-reacting species. A specific antiserum for each animal specie could be obtained which would react with 0.4–0.5 mg/ml of protein in a saline extract of skeletal muscle.
Overall, multiple intramuscular injections of freeze-dried water extracts of skeletal muscle emulsified in Freund complete adjuvant resulted in the highest titers which would react specifically with each animal species.     

北五味子露酒加工工艺研究

以北五味子干燥果实为原料，采用水和酒精两种浸提方法，再经过澄清、调配等工艺研制出色、香、味俱佳的五味子露酒。试验结果表明：利用水提醇沉法，料、水比：10制取浸提汁，浸提汁含量为10％，含酸量为0．5％，糖酸比为20：1的北五味子露酒，澄清透明，酸甜适口，滋味浓郁，香气最佳。     

Isolation of the egg weight depressing factor in fababeans (Vicia faba L. var. minor)

Two experiments were conducted to study the egg weight depressing effect of an ethanol-water extract of autoclaved fababean protein concentrate. Acetone fractionation of the extract produced four fractions, one of which (fraction H), significantly depressed egg weight. Further fractionation of fraction H produced two fractions; a highly water-soluble supernatant fraction and a fraction with low water solubility which was harvested as a white precipitate. Both the supernatant and the white precipitate, when added to diets in proportion to their relative yields, caused similar depressions in egg weight. The observation that there was a direct relationship between amounts of vicine-reactive material in the different fractions and the magnitude of egg weight depression indicates that the principal egg weight depressing factor in fababeans is vicine and/or convincine.     

Preparation of flavanol‐rich green tea extract by precipitation with AlCl3

The aim of this study was to use AlCl₃ in the extraction of green tea flavanols (GTFs) from longjing green tea and examine the factors that influence the yield of GTF extract. Dry tea leaves were soaked in hot distilled water and the infusion was obtained by filtration. To the tea infusion, varying amounts of AlCl₃ were added, causing precipitation of GTFs. After adjusting the pH to 4.0–6.5 and centrifugation, the yellow precipitate was collected. Sulphuric acid solution (40%) was then used to dissolve the GTFs from the yellow precipitate. The GTF solution was extracted using an equal volume of ethyl acetate. After the removal of ethyl acetate using a rotary evaporator, the GTF extract was redissolved in distilled water and the whole process was repeated. The resulting GTF extract was freeze‐dried. It was found that the amount of AlCl₃ used and the pH and temperature of the precipitation mixture significantly affected the yield and purity of GTF extract. A yield of 9.6 g extract per 100 g dry tea leaves with GTFs > 94% could be obtained if AlCl₃ was used in the ratio of 15 g per 100 g equivalent dry tea leaves and the pH of the precipitation mixture was adjusted to 5.5 at 30 °C. © 2001 Society of Chemical Industry     

嗜酸乳杆菌发酵制备苜蓿叶蛋白的研究

以“肇东”紫花苜蓿干草为实验材料,利用嗜酸乳杆菌发酵沉降提取苜蓿叶蛋白,研究嗜酸乳杆菌的生长规律、并筛选高产酸嗜酸乳杆菌,确定苜蓿叶蛋白的等电点;研究发酵时间、接种量、料液比3个因素对叶蛋白得率的影响,确定发酵法提取苜蓿叶蛋白的最佳工艺。结果表明：pH3.0～3.7为苜蓿叶蛋白的最佳沉降范围;最佳发酵条件参数为：发酵时间11h、料液比1:20、接种量为107个/mL;在该条件下,制备的苜蓿叶蛋白粗蛋白含量为45.08%。     

A new approach for the purification and characterisation of PA49.5, the main prebiotic of Lactococcus lactis subsp. cremoris

The main autolysin PA49.5, an enzyme that hydrolyzes or destroys the components of a biological endogenous cell or a tissue, was purified 3045 times from the homogenate of a whole cell extract of Lactococcus lactis subsp. cremoris ATCC 9596 (Mc5), with a recovery yield of 52%. The purification of the protein was carried out through a micro-purification technique using SDS-BigCHAP polyacrylamide gel electrophoresis and concentrated with a Microcon-10 filtration system. SDS-polyacrylamide gel electrophoresis of the purified enzyme confirmed the presence of only one band having a molecular weight of 49.5 kDa. In view of its insolubility, PA49.5 contained in the cell extract precipitate was solubilized in the presence of 0.1% (w/v) of BigCHAP, a non-ionic detergent. Higher concentrations of this detergent completely inhibited the activity of solubilized PA49.5 or prevented its solubilization. The optimal pH and temperature for PA49.5 enzymatic activity are 7.5 and 45 degrees C respectively. In addition 0.1% or less of PA49.5 significantly increased Mc5 lysis. We observed 55% more lysis with 0.25 mug of purified PA49.5 compared to the control. Gas chromatography analysis of the components of the crude cell extract, of the precipitate and of the supernatant indicates the presence of at least 6 fatty acids. The long-chained fatty acids (e.g. C18:0 and C18:3) detected represent 81.65% of the precipitate from which PA49.5 was purified. Of these two acids, the C18:0 (stearic acid) alone represents 47.40% of the precipitate. Mc5 releases proteins at the beginning (major peak) and at the end (moderate peak) of the exponential stage of growth. Analysis by denaturing polyacrylamide gel electrophoresis with Mc5 cell walls incorporated as the autolysin's substrate identified a band corresponding to PA49.5 in the second peak of protein secretion.