柳叶腊梅中总香豆素的提取工艺研究及纯化

研究畲药柳叶腊梅中总香豆素类化合物的超声辅助提取工艺和液液萃取纯化技术,建立一种简便、快速、廉价、无污染的工艺方法.利用超声的空化作用的液液萃取方法,在单因素实验的基础上,应用正交分析法进行三因素三水平实验研究,最后通过萃取技术得到纯度较高的香豆素类化合物.通过该工艺,利用正交分析的最优条件制备得到提取物中6,7-二甲氧基香豆素(化合物1)和6,7,8-三甲氧基香豆素(化合物2),提取量分别达到0.23 mg/g和0.76mg/g.纯化工艺采用乙醇超声辅助技术和萃取技术,可以快速、方便的提取出目的化合物.该工艺科学合理,适于大规模生产.     

A novel study of sulfur-absorption via samarium-doped cerium sorbent at high temperature

Sulfides existing in many gas mixtures of high temperature cases have a negative effect on various industrial applications.In this study,we present samarium-doped cerium(SDC) sorbent to remove H2 S at high temperature.Compared with pure CeO_2,the SDC sorbent shows excellent ability in sulfur removal because of the positive effect of the doping of Sm.The H_2 has a negative influence on sulfidation of the SDC sorbent and significantly shortens the breakthrough time,hence breakthrough sulfur capacity(BSC).The carbon monoxide present in the feed gas has no obvious effect on the sulfur-removal performance,A suitable samarium loading in SDC leads to an optimum interaction between metal oxide species and the surface oxygen vacancies,which results in an optimal adsorbed activity of reduced gas(H_2,H_2 S) and hence desulphurization performance.In addition,the SDC sorbents have a good regenerated ability by a simple calcination process.     

Addition of phytochemical-rich plant extracts mitigate the antimicrobial activity of essential oil/wine mixtures against Escherichia coli O157:H7 but not against Salmonella enterica

Marinades for preparing raw meats for cooking are frequently made of wine and herbs. We simulated several formulations of potential antimicrobial marinades with these components and other food compatible/food derived extracts. Red wine formulations containing essential oils from oregano or thyme, or their primary active components carvacrol and thymol, respectively, and a mixture of plant extract powders from phytochemical-rich apple skin, green tea, and olive, were evaluated for inhibitory activity against the foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica. Red wine alone exhibited low activity, as did the plant extract suspended in the wine. Surprisingly, the high activity of oregano or thyme essential oils in red wine was reduced in E. coli, but not in Salmonella, by addition of the plant extract. This study shows that essential oils in red wine can be an effective antimicrobial in food, however the possibility exists that phytochemicals, added to the treatment solution or natively present in the food itself, could adversely impact the antimicrobial activity and should be addressed with future studies.     

Content of amino acids and the quality of protein in Brussels sprouts,both raw and prepared for consumption

The aim of the investigation was to evaluate the content of amino acids and the quality of protein in Brussels sprouts. The investigation included the raw material, cooked sample and two types of frozen product stored at ?20 °C for 12 months and then prepared for consumption. The frozen products investigated were obtained using the traditional method (blanching before freezing) and the modified method (cooking before freezing, then defrosting and heating in microwave oven after refrigerated storage) of the ready-to-eat type. Brussels sprouts, both fresh and prepared for consumption, were a good source of protein and amino acids. Proline and glutamic acid were dominating; leucine and tyrosine with phenylalanine were limiting amino acids. The product obtained by modified method contained 16% less amino acids in 16 g N than the raw material and 14% less than the raw material after cooking, and also 10% lower than that of the traditionally obtained product.     

茶尺蠖蛹的耐冷藏性研究

模拟茶尺蠖蛹的越冬环境,研究了不同蛹龄的蛹在4℃下冷藏15、20、25、30 d,对蛹羽化、成虫产卵和幼虫生长发育的影响。结果表明,同一蛹龄,随着冷藏时间的延长,蛹羽化率下降,成虫发育畸形率增加.蛹龄1 d的蛹冷藏15~30 d,蛹羽化率为42.5%~52.5%,成虫发育畸形率为8.3%~29.3%。蛹龄2 d的蛹冷藏15~30 d,蛹羽化率为62.5%~75%,成虫发育畸形率为53.3%~75.3%。蛹龄3~4 d的蛹冷藏15~30 d,蛹羽化率急剧下降,而且羽化的成虫全部发育不正常。冷藏30 d的蛹羽化的雌成虫与未冷藏的蛹羽化后的雄成虫交配或者冷藏15 d的蛹羽化的雌、雄成虫交配,均能正常产卵、孵化和生长发育;冷藏30 d的蛹羽化的雄成虫与未冷藏的蛹羽化后的雌成虫交配或者冷藏20~30 d的蛹羽化的雌、雄成虫交配,能产卵,但卵均不能孵化。这说明,茶尺蠖雌蛹的耐冷能力较强,至少可达30 d以上,雄蛹则只能冷藏15 d左右。     

Adsorption of 2,4,6-trichlorophenol by multi-walled carbon nanotubes as affected by Cu(II)

Adsorption equilibrium of 2,4,6-trichlorophenol (TCP) on multi-walled carbon nanotubes (MWCNTs) was investigated to explore the possibility of using MWCNTs for concentration, detection and removal of TCP from contaminated water. The adsorption of TCP on MWCNTs at pH 4 was nonlinear, reversible and best fit by a Polanyi-Manes model. Oxidation treatment increased surface area and introduced hydrophilic carboxylic groups to the defect sites of MWCNTs, hence increased the sorption of TCP and Cu(II) individually. Cu(II) suppressed the sorption of TCP on oxidized MWCNTs15A, but had little effect on as-grown MWCNTs15. TCP had no influence on Cu(II) sorption to either. The mechanisms of Cu(II) suppression effect on TCP adsorption are ascribed to the formation of surface complexes of Cu(II), which was verified by X-ray absorption spectroscopy. Cu(II) exerts a cross-linking effect of functional groups on adjacent tubes, creating a more tightly knit bundle and suppressing the condensation of TCP in the pore spaces between the tubes. The large hydration sphere around surface complexes of Cu(II) may also intrude or shield hydrophilic sites, leading to the “crowding out” of TCP around the Cu(II)-complexed sites.     

Structural investigation of a novel fucoglucogalactan isolated from the fruiting bodies of the fungus Hericium erinaceus

A new heteropolysaccharide with a molecular weight of 1.94 × 10⁴ Da, HEPF1, was isolated from the fruiting bodies of Hericium erinaceus. It is composed of fucose, galactose and glucose in the ratio of 1:4:1, as well as a minor proportion of 3-O-methyl rhamnose. Sugar analyses, methylation analysis, together with ¹H and ¹³C NMR spectroscopy established that HEPF1 has a (1 → 6)-linked α-d-galactopyranosyl backbone with branches that are composed of fucose attached to O-2; it also contains 6-O-substituted-β-d-oligoglucosyl units and a minor terminal 3-O-methyl rhamnose residue.     

Antioxidant capacities vary substantially among cultivars of rabbiteye blueberry (Vaccinium ashei Reade)

Fruits from forty‐two blueberry cultivars, including thirty‐six rabbiteye (Vaccinium ashei Reade), three V. ashei hybrid derivatives and three northern highbush (V. corymbosum L.) standards, were evaluated for their antioxidant activities against peroxyl free radicals (ROO˙), hydroxyl radicals (OH˙), hydrogen peroxide (H₂O₂), superoxide radicals () and singlet oxygen (¹O₂) radicals. The differences in scavenging capacities for these radicals among forty‐two selected blueberry cultivars were significant. Oxygen radical absorbance capacity values ranged from 33.8 to 118.7 μmol Trolox equivalents (TE) g fresh wt^?1, 196.1 to 518.8 μmol TE g dry wt^?1 and 7.1 to 22.2 μmol cm^?2‐surface area. Extracts from fruit of pure rabbiteye had higher levels of scavenging capacities of oxygen species , ¹O₂ and H₂O₂ compared to V. ashei hybrid derivatives and northern highbush blueberry standards. The rabbiteye cultivars ‘Early May’ and ‘Centurion’ had the highest scavenging capacity for the reactive oxygen species, not only for ROO˙ and ˙OH, but also for , ¹O₂ and a strong oxidant, H₂O_2. In contrast, ‘Pink Lemonade’ (pink‐fruited) had the lowest ability to inhibit free radical activity of ROO˙,˙OH, ¹O_2, and H₂O_2.‘Snowflake’ had the lowest scavenging capacity for . Blueberry cultivars with high antioxidant activity and radical scavenging capacity have potential to improve human health and can possibly be used as parents for future blueberry breeding programs to develop new blueberry cultivars with higher antioxidant activity.     

茶褐素的提取纯化与生理功效研究进展

茶褐素作为黑茶中重要的功能成分,是一类溶于水而不溶于乙酸乙酯和正丁醇等有机试剂的褐色高聚物,属于多酚类物质,具有酚类物质特性。茶褐素具有显著的降脂减肥功效,但是茶褐素结构和组成复杂,导致对其提取纯化和功效研究还不够深入。本文综述了近几年茶褐素的试剂提取、微波和超声波辅助提取、膜分离和柱层析等提取纯化研究,以及茶褐素在降脂减肥、抗氧化、抗癌、抗疲劳、调节体内微量元素含量等功效的研究现状。比较了几种分离纯化方式的优缺点,展望了茶褐素组成的研究方法、其他功效的研究方向和相关产品、保健品的开发,为茶褐素的深入研究提供了参考。     

不同茶类加工副产物的化学成分分析

为了实现对不同茶类加工副产物的有效利用,本文研究了绿茶、乌龙茶和红茶的茶片、茶末、茶梗和大宗茶中化学成分含量,并进行比较分析。结果表明:绿茶是不发酵茶,其茶片和茶末中儿茶素含量分别为19.34%和18.52%,高于其他茶类和副产物,与绿茶大宗茶含量相近甚至高于大宗茶,茶梗中游离氨基酸和总糖含量分别为2.65%和22.85%,高于其他副产物和大宗茶;红茶为发酵茶,其茶片、茶末和茶梗中茶黄素和聚酯型儿茶素(TSs)含量较高,其中红茶茶末中茶黄素总量(TFs)、聚酯型儿茶素A(TSA)和聚酯型儿茶素B(TSB)含量最高,分别为0.96%、1.65%和0.53%;乌龙茶是半发酵茶,其加工副产物中儿茶素、TFs、TSs含量居于绿茶和红茶之间,氨基酸组分含量低于绿茶和红茶。研究表明,绿茶、乌龙茶和红茶茶片和茶末的茶多酚、水浸出物、总糖、可溶性蛋白、咖啡碱以及儿茶素和游离氨基酸组分等化学成分利用价值与大宗茶相近,甚至高于大宗茶,茶梗中总糖和游离氨基酸组分含量高,利用价值高于大宗茶,本研究明晰了不同茶类及其加工副产物的化学成分含量,可为茶叶加工副产物的进一步研究和开发利用提供基础。