芳香吸入疗法的应用原理

芳香吸入疗法,是以吸入挥发性芳香物质进入大脑及肺部来治疗、缓解或预防各种病症和感染的方法。鼻腔吸入香气后在心理方面起到作用,可以调动人体内的积极因素,抵抗一些致病的因子,达到治疗、减轻、预防疾病的目的。而由芳香疗法延伸出的"芳香心理学"(Aroma-Psychology),是专门研究人吸入香气与人的心理状态的内在关系的科学,可用实验和各种仪器的测量结果来证实芳香疗法的效果,能够定量表示,使芳香吸入疗法有据可循。而经过科学加工处理的专用芳香吸入疗法产品,有助于靶向给香,达到疗效目的。     

浅析中医足部按摩法的原理与功能

足部按摩是中医外治法的一种,属于中医传统推拿法的范畴,是现代中医临床学的一个分支。运用一定的按摩手法,在人体膝关节以下,主要在足部的相应反射区内进行按压、点揉、推拿,以达到调整阴阳、舒经通络、活血化淤、调节脏腑功能等作用,从而达到防病治病、养生保健的目的。     

芳香疗法对动脉压过高的治疗作用——前瞻性临床研究

使用依兰依兰油、甘牛至油和香紫苏油对动脉压过高的病人进行芳香疗法按摩治疗 ,通过问卷调查表统计结果 ,考察其临床降压疗效。结果证明 ,芳香疗法按摩具有可使过高的血压逐渐降低的作用。     

国外芳香治疗的科研近况

近年来,国外在芳香物质的科研方面,出现了一股活跃的新趋势。即研究芳香植物和芳香植物的精油,以及动物芳香物质所具有的医疗作用。这种使用芳香物质进行治疗的方法,国外称之为“芳香治疗法”(Aromatherapy)。这一名词虽然是法国医生Jean Valnet于1964年首次提出。但是我们只要回顾一下香料发展的历史,便不难发现,早在公元前1500年,古代的巴比伦和亚述人,便懂得使用薰香治疗疾病。虽当时带有浓厚     

芳香水疗法（SPA）的应用原理

芳香水疗法是以水为介质,运用不同温度、压力和溶质含量的水,再加入适量针对身体症状的功效性芳香物质,以不同方式作用于人体,使身体得到充分吸收后,经代谢过程让身心得到康复的保健方法。近年来,由于药源性疾病及亚健康症状的日益增多,运用芳香物质、中草药以及非药物疗法施于人体皮肤、孔窍、腧穴的治法,与内服药物有殊途同归、异曲同工之妙。将躯体、手、脚浸泡在芳香物质及中药药液中,可使血液循环通畅,提升或平衡精神状态。在水中刺激手足穴位,还可有效改善反射区位的功能,具有相辅相成的效果。     

产后按摩的体会

具体分析分娩后康复按摩的作用、原理及方法。产后按摩是把传统医学、现代医学、生物全息论等方面的理论与技术融为一体,创造性的运用特定的按摩方法,刺激穴位调节人体各脏腑、组织、器官的生理及免疫功能,达到无放射、无创伤、无副作用,预防和治疗疾病的自然保健疗法。既有科学性,又有实用性,功效显著。     

内服芳香疗法应用原理分析

内服芳香疗法利用香药物质作用于人体内从而产生治疗效果,目前市场上的此类产品不下数十种。对于香药物质内服后的体内吸收、分布、代谢、排泄过程与治疗效用之间的关系,虽然相关部门已进行了部分临床研究分析,但在涉及到内服后各体内过程中出现的变化,以及以增强芳香药物疗效、减少不良反应、提高使用对象依从性为目的的研究工作依然还不够。内服芳香疗法的药理分析直接关系到香药物的研制、临床试验、使用效果、药物作用机理及药物质量评价。在探求内服芳香疗法的规律性、安全性、有效性以及合理用量方面,应注重香药物质理化特性的改善、制作工艺的优化、释药规律和特征的调控以及吸收效率的提高。     

自拟“葛根二藤汤”结合手法按摩,颈椎牵引治疗颈椎病47例临床观察

采用舒筋活络,养血祛风,化痰通络法结合手法按摩,颈椎牵引治疗颈椎病。用自拟葛根二藤汤以葛根、鸡血藤、钩藤为基础方舒筋活络,养血祛风,佐以益气活血,化疾通络,除痹止痛之法,结合手法按摩,颈椎牵引对47例颈椎病进行了观察治疗,取得了满意的治疗效果,现总结报道如下。     

行业信息

日本东京大学的一项研究表明,芳香治疗用芳香精油确能使体感压力程度得以降低。日本研究者发现,存在于茶叶、甜橙油、西红柿及罗勒油中的芳樟醇,能使中性白细胞和淋巴细胞所致压力提升程度有所减退,而这两种细胞是使免疫系统达到近正常水平的关键组分。这一研究成果应引起我国芳香治疗研究者和从业者的关注。     

芳香疗法中使用精油存在的危险性（上）

指出了芳香疗法医师、各种芳香疗法出版物的作者和公众对精油毒性存在着各种误解以及由此引发的芳香疗法应用中的各种混乱现象。比较了各种给药途径 ,认为吸入方式在所有给药途径中最安全 ,并强调了剂量对芳香治疗安全性的重要意义。含酚类和芳香醛类化合物的精油也可安全地用于皮肤制剂。论述了月经和孕期的激素和生理过程 ,精油的通经作用是刺激垂体前叶产生的一种次生作用 ,而不是通过外加激素样物质产生的结果 ,并由此得出妊娠期使用具有通经作用的精油相当安全。列出了高血压、癫痫和肾病患者应忌用的精油以及精油中毒时应采取的措施。此外 ,精油具有光毒性、致敏和刺激作用 ,会直接引发皮肤灼伤、香料皮炎和过敏反应等 ,强调精油在使用前要进行“斑贴试验”以避免使用精油时发生过敏反应。总之 ,精油的毒理学对芳香疗法的安全性至关重要 ,要用药理学的方法科学地评价精油的毒性 ,并结合临床实践提出精油的适用性及在应用过程中可能引发的危险提出警告并给予正确指导。     

尿素对抗坏血酸-半胱氨酸模式反应形成香味化合物的影响

以固相微萃取-气相色谱-质谱联用(SPME-GC-MS)技术对抗坏血酸与半胱氨酸(ASA-Cys)的模式反应产物进行鉴定,考察了尿素对模式反应形成香味化合物的影响。鉴定出了呋喃、吡嗪、噻吩、噻唑、噻吩并噻吩及脂环硫化物在内的47个香味化合物,其中,含硫化合物(噻吩、噻吩并噻吩、脂环硫化物)是最为丰富的香味成分。尿素加入到模式体系中(pH=8.00),一方面使一些含硫化合物的产量显著降低,甚至消失;另一方面却促进了几个含氮化合物,如吡嗪、甲基吡嗪、乙基吡嗪、2,6-二甲基吡嗪及其他烷基吡嗪的生成。表明在模式反应中,尿素受热能够释放出NH3,NH3与H2S和ASA降解产物发生竞争反应形成含氮化合物如烷基吡嗪,从而导致含硫化合物的产量降低。     

Comparison of aroma,aroma-active,and phenolic compounds of crude and refined hazelnut oils

Hazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma-active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography–mass spectrometry (GC–MS), GC–MS-olfactometry (GC–MS-O), and liquid chromatography–mass spectrometry (LC–MS/MS). The antioxidant capacities were also determined by DPPH and ABTS methods. Results showed that terpenes and aldehydes constituted a significant portion of the aroma profile. Refining process dramatically reduced the numbers (from 63 to 25) and amounts of aroma compounds (from 36,769 to 4461 μg/kg). Similarly, the numbers of aroma-active compounds were reduced from 22 to 8 by the refining process. Their flavor dilution factors ranged from 2 to 1024 for crude oil and from 2 to 32 in the refined oil. As of the phenolics, five and two compounds were quantified in the crude and refined oil samples, respectively. In sum, the refining process had a considerable adverse effect on the aroma, aroma-active, and phenolic constituents of the hazelnut oil; hence, the refining process has to be planned with minimal negative effect on its organoleptic properties.     

Evaluation of fat-derived aroma compounds in blue cheese by dynamic headspace GC/Olfactometry-MS

The aroma compounds in Blue cheese were studied with a dynamic headspace-GC/olfactometry (GC/O-DH) technique and evaluated by both aroma extract dilution analysis (AEDA) and the Osme technique to identify and assign importance to aroma compounds. AEDA aroma dilution values were obtained by sequential reduction of sample size, and Osme values were obtained based on aroma intensity and duration. The most important compounds contributing to Blue cheese aroma were diacetyl, 2-methylpropanal, 3-methylbutanal, ethyl butanoate, ethyl hexanoate, methional, dimethyl trisulfide, 2-heptanone, and 2-nonanone. Compounds central to the characteristic Blue cheese aroma and typically derived from milkfat included 2-heptanone, 2-nonanone, butanoic acid, hexanoic acid, and ethyl esters. Since the methyl ketones contributed the characteristic Blue cheese aroma, a flavor concentrate enriched in methyl ketones to impart characteristic Blue cheese aroma was synthesized using Penicillium roqueforti spores in a model system. A fivefold enhancement in methyl ketone production was obtained by providing aerobic conditions. The addition of sucrose and serine, compounds known to affect mold spore metabolism, did not enhance methyl ketone production but caused generation of an uncharacteristic fruity, floral aroma.     

植物性天然香料的研究进展

介绍了植物性天然香料的重要成分萜烯类、酚类、生物碱类的生物功效与毒副性,探讨了影响其组成的环境因素,对比说明了水蒸气蒸馏法、超临界萃取法、溶剂萃取法、压榨法、微波辐射诱导萃取法的优缺点。对植物性天然香料的分离原理与技术、现代仪器分析方法进行了综述,介绍了顶空分析法、固相富集法,并列出了植物性天然香料在各行业中的具体应用情况。指出今后植物性天然香料的研究方向是应用生物反应工程及微波技术等,以提高香料的提取收率,综合利用,进一步分离精制,开发出具有特效功能的高附加值产品。     

Pervaporative aroma compounds recovery from lemon juice using poly(octyl methyl siloxane) membrane

BACKGROUND: In this research, a pervaporation process was used to recover volatile aroma compounds from lemon juice using a poly(octyl methyl siloxane) membrane. The majority of previous studies have been with binary model feed systems, while the results with actual feed mixtures did not always match those with model feeds. In order to successfully optimize the pervaporation process, it is essential to work with actual fruit juice. The influences of various operating parameters such as feed flow rate, feed temperature and permeate pressure on the permeate flux and selectivity were investigated. For this purpose, three compounds that make a significant contribution to lemon juice aroma, namely, α‐pinene, β‐pinene and limonene were studied. RESULTS: It was shown that decreasing the permeate pressure increased both permeation flux and enrichment factor, while an increase in feed temperature increased the water flux more significantly than the aroma compounds flux, resulting in lower enrichment factor. Also, the results indicated that feed flow rate had no significant effect on the performance of the process. CONCLUSION: The membrane used was found to be very selective towards α‐pinene, β‐pinene and limonene. It can be concluded that pervaporation is an attractive technology for the recovery of lemon aroma compounds as it yields good separation and operates under mild conditions. Copyright © 2010 Society of Chemical Industry     

Oxidative stability of fermented meat products

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating in tissues and microorganisms, as well as lipid peroxidation by free radicals. Primary and secondary products of lipid oxidation are extremely reactive and react with other components of meat, changing their physical and chemical properties. Oxidised proteins take on a yellowish, red through brown hue. Products of lipid and protein degradation create a specific flavour and aroma ; furthermore, toxic substances (such as biogenic amines or new substances) are formed as a result of interactions between meat components, e.g. protein-lipid or protein-protein combinations, as well as transverse bonds in protein structures. Oxidation of meat components in raw ripening products is a particularly difficult process. On the one hand it is essential, since the enzymatic and non-enzymatic lipid oxidation creates flavour and aroma compounds characteristic for ripening products; on the other hand excessive amounts or transformations of those compounds may cause the fermented meat product to become a risk to health.     

Volatile compounds in honey: a review on their involvement in aroma, botanical origin determination and potential biomedical activities

Volatile organic compounds (VOCs) in honey are obtained from diverse biosynthetic pathways and extracted by using various methods associated with varying degrees of selectivity and effectiveness. These compounds are grouped into chemical categories such as aldehyde, ketone, acid, alcohol, hydrocarbon, norisoprenoids, terpenes and benzene compounds and their derivatives, furan and pyran derivatives. They represent a fingerprint of a specific honey and therefore could be used to differentiate between monofloral honeys from different floral sources, thus providing valuable information concerning the honey's botanical and geographical origin. However, only plant derived compounds and their metabolites (terpenes, norisoprenoids and benzene compounds and their derivatives) must be employed to discriminate among floral origins of honey. Notwithstanding, many authors have reported different floral markers for honey of the same floral origin, consequently sensory analysis, in conjunction with analysis of VOCs could help to clear this ambiguity. Furthermore, VOCs influence honey's aroma described as sweet, citrus, floral, almond, rancid, etc. Clearly, the contribution of a volatile compound to honey aroma is determined by its odor activity value. Elucidation of the aroma compounds along with floral origins of a particular honey can help to standardize its quality and avoid fraudulent labeling of the product. Although only present in low concentrations, VOCS could contribute to biomedical activities of honey, especially the antioxidant effect due to their natural radical scavenging potential.     

Aromastoffe aus der Lipidperoxidation

Aroma Compounds Formed by Peroxidation of Lipids A complex of volatiles results from the peroxidation of unsaturated lipids in foods. Among these volatiles some carbonyl compounds, showing low odour and taste thresholds, were identified. On the basis of their sensory properties they cause distinct notes in the aroma profile of many foods and, in some cases, also off-flavours. Problems in the analysis of aroma compounds are mentioned at the introduction. In particular the differentiation of potent aroma compounds from the other components of the volatile fraction is discussed. The contribution of aroma compounds derived from lipid peroxidation to the aroma of some foods of plant origin and of cooked meat is discussed. As example of an off-flavour, the aroma compounds which cause the reversion flavour of soya-bean oil are reported.     

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

Mid-infrared drying (MIRD) was applied before or after freeze-drying (FD) of shiitake mushroom to shorten the drying time, to enhance the rehydration, and to better preserve the aroma compounds and color. The effect of application of MIRD before freeze drying (MIRD–FD) and after freeze drying (FD–MIRD) on drying time, color, rehydration ratio, apparent density, microstructure and aroma compounds was measured, explained and compared with the effect of FD on these parameters. The results showed that the combination of FD (for 4 h) followed by MIRD saves 48% time compared to FD while keeping the product quality at an acceptable level. The MIRD–FD combination was found to be inferior compared to the FD–MIRD as the former tended to produce products with a collapsed surface layer and poor rehydration capability. The combination of MIRD with FD had a significant effect on aroma retention and caused an increase of sulfur compounds such as dimethyl, trisulfide and 1,2,4-trithiolane.     

Aroma‐Relevant Volatile Compounds as Markers for the Sensory Quality of Argan Oil

The aim of the present work is to identify and characterize the most important aroma active compounds of argan oil from unroasted and roasted argan almonds as well as roasted almonds obtained from goat‐digested fruits by dynamic headspace GC and GC‐olfactometry with aroma dilution analysis to classify samples from the market according to their processing. While fresh ground argan almonds are characterized by only seven aroma active compounds, in argan oil from unroasted and roasted almonds, 22 and 35 aroma active compounds are found, respectively. As a result of the roasting process, 14 aroma active compounds with dilution factors >64 are detected in the oil by GC‐olfactometry. 17 aroma active compounds show significant differences between the three different argan oil qualities. These compounds are used to differentiate the quality of argan oil from the market. Practical Application: Argan oil belongs to the high‐price oils on the market but sometimes the sensory quality of the oil contradicts the positive image that has been built up for oil by unpleasant cheese‐like and fusty sensory attributes. Although some information about the composition of the volatile compounds of cold‐pressed argan oil from unroasted and roasted kernels is available, the knowledge about compounds that are typical for the aroma of argan oil is important in order to develop analytical methods for the classification of different argan oil qualities. This reduces the work for a panel group that is often time and labor consuming and sometimes the results are not reliable. The present paper demonstrates which volatile compounds show significant differences between argan oil from unroasted and roasted argan almonds as well as roasted almonds obtained from goat‐digested fruits allowing a differentiation of these oils.