Antimutagenic activities of some foods

There has been a recent increase in research into the possible ways of protecting individuals from cancer by making changes in dietary habits. In this study raw and boiled juice and leaf and dried seeds of Urtica sp, Stachys annula, sage, rosehip, grape molasses and tarhana were not found mutagenic in S typhimurium TA 100. All of the foods decreased sodium azide mutagenicity in S typhimurium TA 100. Among the foods tested, raw Urtica sp (46.32%) and rosehip (44.03%) showed the highest antimutagenic effect followed by leaf of Urtica sp (41.25%), boiled juice of Urtica sp (37.22%), Stachys annula (36.42%), grape molasses (33.03%) and tarhana (28.60%), respectively. The antimutagenic activities of Urtica sp and rosehip were found to be significantly higher than the antimutagenic activity of tarhana (p<0.01). © 1999 Society of Chemical Industry     

从香紫苏油中分离提纯芳樟醇和乙酸芳樟酯工艺的研究

采用真空间歇精馏技术,通过变换操作工艺条件,对香紫苏油进行分离得到芳樟醇和乙酸芳樟酯产品.考虑原料的热敏性制定出适宜的分离方案:首先在操作压力为1.5kPa条件下对原料进行初步分离,得到富含芳樟醇的轻馏分和富含乙酸芳樟酯的重馏分两个原料;再分别对轻馏分和重馏分进行不同条件下的真空间歇精馏,可以使芳樟醇的含量达到90.6%,乙酸芳樟酯的含量达到96.6%,满足两产品的不同需求.在提纯轻馏分中芳樟醇时,操作压力为5kPa,塔釜温度小于105℃;在提纯重馏分中乙酸芳樟酯时,操作系统压力为1.33kPa,塔釜温度低于110℃.此分离操作工艺,缩短了乙酸芳樟酯的受热时间、降低了分离温度以及乙酸芳樟酯因受热而异构化的趋势,降低了能耗.     

基于CAN总线的热计量收费系统的研究

本文介绍一种基于CAN总线的智能化小区热计量表自动抄收与管理系统（软硬件）的设计方案，分析其主要的功能与设计构思。     

Formulation of sage essential oil (Salvia officinalis,L.) monoterpenes into chitosan hydrogels and permeation study with GC-MS analysis

This study deals with the formulation of natural drugs into hydrogels. For the first time, compounds from the sage essential oil were formulated into chitosan hydrogels. A sample preparation procedure for hydrophobic volatile analytes present in a hydrophilic water matrix along with an analytical method based on the gas chromatography coupled with the mass spectrometry (GC-MS) was developed and applied for the evaluation of the identity and quantity of essential oil components in the hydrogels and saline samples. The experimental results revealed that the chitosan hydrogels are suitable for the formulation of sage essential oil. The monoterpene release can be effectively controlled by both chitosan and caffeine concentration in the hydrogels. Permeation experiment, based on a hydrogel with the optimized composition [3.5% (w/w) sage essential oil, 2.0% (w/w) caffeine, 2.5% (w/w) chitosan and 0.1% (w/w) Tween-80] in donor compartment, saline solution in acceptor compartment, and semi-permeable cellophane membrane, demonstrated the useful permeation selectivity. Here, (according to lipophilicity) an enhanced permeation of the bicyclic monoterpenes with antiflogistic and antiseptic properties (eucalyptol, camphor and borneol) and, at the same time, suppressed permeation of toxic thujone (not exceeding its permitted applicable concentration) was observed. These properties highlight the pharmaceutical importance of the developed chitosan hydrogel formulating sage essential oil in the dermal applications.     

Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying

A study to optimize the use of oleoresin rosemary extract, sage extract, and citric acid in refined, bleached, and deodorized (RBD) palm olein during deep-fat frying of potato chips was performed using response surface methodology. Results showed that the natural antioxidants used in this study retarded oil deterioration, as evidenced by retention of fatty acid profiles. The linoleic to palmitic (C18∶2/C16∶0) ratio was chosen as the parameter for optimizing the use of natural antioxidants in RBD palm olein during deep-fat frying. Linoleic (R ²=0.946) and palmitic (R ²=0.825) acids were found to be the most important dependent variables, giving highest R ² values to various antioxidant treatments after 25 h of frying. All three antioxidants had independent significant (P<0.05) effects on the C18∶2/C16∶0 ratio. In fact, significant effects on the C18∶2/C16∶0 ratio of RBD palm olein were also given by a second-order form. A combination of 0.076% oleoresin rosemary extract, 0.066% sage extract, and 0.037% citric acid produced the optimal retention of the essential fatty acid C18∶2. In addition, a synergistic effect among these antioxidants on the fatty acid ratio of RBD palm olein was found.     

鼠尾草(Salvia officinalis L.)不同组织精油组分差异比较

利用甲基叔丁醚法结合气相色谱-质谱联用技术比较鼠尾草花、叶片及茎精油的挥发性组分差异。结果表明:鼠尾草不同器官中共检测到4种单萜、17种倍半萜、6种单萜衍生物、2种倍半萜衍生物及2种酯类化合物共31种挥发性物质;不同器官的挥发性组分不尽相同,花器官中的挥发性组分最多为31种化合物;挥发性物质含量最高的是叶片,达到2 334.48 ng/g;吉玛烯、可巴烯、石竹烯及乙酸芳樟酯是鼠尾草不同器官中含量较高的挥发性组分,但其对不同器官挥发性精油的贡献率亦不同。     

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep-fat frying

Response surface methodology (RSM) was used to optimize the amounts of rosemary and sage extracts together with citric acid as synergist antioxidants in stabilizing refined, bleached, and deodorized palm olein during repeated deep-fat frying of potato chips. For all physicochemical properties studied, these phytochemical antioxidant treatments significantly (P<0.05) reduced the oxidation rate of the oil. During 5 d of frying, anisidine value, peroxide value, free fatty acid, polymer content, color units, viscosity, and absorbances at 232 and 268 nm gradually increased, whereas iodine value and ratio of 18∶2/16∶0 decreased. Further statistical analyses, including coefficient of determination (R ²) and probability of F values, indicated that mathematical models for each physicochemical parameter could be developed confidently in this study, with R ² for all parameters greater than 0.90. These results suggested that an optimal mixture of phytochemical antioxidants derived from rosemary and sage together with citric acid could be produced using RSM for stabilizing thermally processed oil. For many physicochemical parameters examined, the use of moderate levels of antioxidants could result in optimal responses.     

Development of New Microsatellite Markers for Salvia officinalis L. and Its Potential Use in Conservation-Genetic Studies of Narrow Endemic Salvia brachyodon Vandas

Nine new microsatellite markers (SSR) were isolated from Salvia officinalis L. A total of 125 alleles, with 8 to 21 alleles per locus, were detected in a natural population from the east Adriatic coast. The observed heterozygosity, expected heterozygosity, and polymorphic information content ranged from 0.46 to 0.83, 0.73 to 0.93 and 0.70 to 0.92, respectively. New microsatellite markers, as well as previously published markers, were tested for cross-amplification in Salvia brachyodon Vandas, a narrow endemic species known to be present in only two localities on the Balkan Peninsula. Out of 30 microsatellite markers tested on the natural S. brachyodon population, 15 were successfully amplified. To obtain evidence of recent bottleneck events in the populations of both species, observed genetic diversity (H_E) was compared to the expected genetic diversity at mutation-drift equilibrium (H_EQ) and calculated from the observed number of alleles using a two-phased mutation model (TPM). Recent bottleneck events were detected only in the S. brachyodon population. This result suggests the need to reconsider the current threat category of this endemic species.     

Effect of Greek sage and summer savory extracts on vegetable oil thermal stability

The effect of ethanol and acetone extracts obtained from Greek sage (Salvia fruticosa) and summer savory (Satureja hortensis L.) on the thermal stability of vegetable oils heated at frying temperature (180 °C) was studied. Virgin olive oil (VOO), refined olive oil (ROO), sunflower oil (SO), and a commercial oil blend suitable for frying (BL), enriched with each extract obtained from the two plant materials at a concentration of 3 g/kg oil, were heated at 180 °C for 10 h. Changes during heating were assessed by quantification of total polar materials and determination of p‐anisidine values. The acetone extract obtained from Greek sage showed a better inhibitory effect against thermal oxidation of heated refined oils (BL, ROO, SO) than the respective ethanol extract, although the latter was found to have a relatively higher total phenol content. Both summer savory extracts effectively retarded the thermal oxidation reactions during oil heating, showing a more pronounced effect than the Greek sage acetone extract. The activity of the acetone extract obtained from summer savory was stronger (SO, BL) or similar (ROO, VOO) to that of the summer savory ethanol extract, although the latter was found to have a higher total phenol content.