5种药用植物挥发油对仓库害虫生物活性的研究

研究了香薷、鹤虱等５种药用植物挥发油对仓虫的生物活性作用。结果表明,香薷挥发油的作用最为明显,它（剂量０２μＬ／ｇ）及其粗分离１＃～５＃样品（剂量００５μＬ／ｇ）均有效地抑制了试虫卵、幼虫及成虫的生长发育,从而减少了试虫Ｆ１代种群的发生,其中粗分离１＃样品作用尤为突出。香薷挥发油１＃～５＃样品的主要化学成分为４,５,６,７,８,８ａ－六氢－８ａ－甲基－２［１Ｈ］－奥酮（５２６４％）、百里香酚（３０５％）和一未定成分（２１９２％）。     

多种保鲜技术在板栗储藏中的应用研究

以霉变率和失重率作为评价指标,研究了热处理、天然植物杀菌剂浸渍和涂膜保鲜技术在不同工艺条件下对板栗储藏效果的影响,在此基础上比较了这几种保鲜技术联用对板栗储藏效果的影响。得到了板栗的较优保鲜工艺为：在50℃的热水中浸泡40min,用杀菌剂SMC原液浸泡30min,放入含3％聚乙烯醇和1％K12的溶液中成膜,于通风处放置。保存一月后霉变率较对照组下降70％,失重率较对照组下降4％。     

清咽润喉双华李凉果的研制及功效评价

本文以双华李果胚为原料,采用响应面优化四种中草药（金银花、甘草、胖大海、薄荷）提取浓缩液的复配比,结合凉果传统加工工艺研发一种具有清咽润喉功效的双华李凉果,以脂多糖（LPS）诱导的RAW264.7小鼠巨噬细胞为模型,通过对炎症因子（TNF-α、IL-lβ、IL-6、PGE₂、NO）分泌的影响评价其清咽润喉效果。结果表明,四种中草药提取浓缩液的最佳复配浓度分别为:金银花56 mg/m L、甘草59 mg/m L、胖大海61 mg/m L、薄荷105 mg/m L。在炎症反应中,一定浓度的样品均能使炎症因子TNF-α、IL-lβ、IL-6、NO的分泌显著降低（p<0.05）,而对PGE₂的分泌没有显著性影响（p>0.05）;当浓度达到为50 mg/L时的抑制抑制作用最强,对TNF-α、IL-lβ、IL-6、NO的抑制率分别为54.42%、69.14%、38.50%、27.17%,说明研制的双华李凉果能够抑制炎症因子的分泌,具有清咽润喉功效。      

23种中草药提取物对芒果炭疽病菌的抑制作用研究

探讨了23种中草药提取物对芒果炭疽病菌的抑制作用，结果表明：丁香和黄芩2种中草药的提取物对芒果炭疽病菌具有很好的抑制作用，而夏枯草、紫草、艾叶和白茅根对炭疽病菌的生长具有促进作用。试验同时得出丁香提取物随浓度的降低，抑菌作用逐渐下降；而黄芩提取物浓度变化对抑菌作用没有明显影响。通过紫外一可见吸收光谱分析得知，丁香提取物中主要成分可能为丁香酚，黄芩提取物中主要成分可能为黄芩甙。     

Mycotoxins in spices and herbs–An update

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.     

Inhibitory effect of mixture herbs/spices on formation of heterocyclic amines and mutagenic activity of grilled beef

ABSTRACT

Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled beef were examined. A simplex centroid mixture design with four components comprising turmeric, curry leaf, torch ginger and lemon grass in 19 different proportions were applied on beef samples before grilling at 240 ºC for 10 min. The HCAs were extracted from the samples using solid phase extraction (SPE) method and analysed using Liquid chromatography mass spectrometry LC-MS/MS. All spices/herbs in single or mixture forms were found to reduce total HCA concentrations in marinated grilled beef ranging from 21.2% for beef marinated with curry leaf to 94.7% for the combination of turmeric and lemon grass (50:50 w/w). At the optimum marinade formula (turmeric: lemon grass 52.4%: 47.6%), concentration of 2-amino-3-methylimidazo[4,5-f]quinolone (IQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), Harman, Norharman and AαC were 2.2, 1.4, 0.5, 2.8 and 1.2 ng/g, respectively. The results of the mutagenic activity demonstrated that this optimised marinade formula significantly (p < 0.05) diminished mutagenicity of marinated grilled beef in bacterial Ames test.     

Consumer Acceptance of Model Soup System with Varying Levels of Herbs and Salt

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers’ overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers’ overall liking of soups and identify the impact of salt levels on consumers’ overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers’ overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems.     

Nitrites Derived From Foneiculum Vulgare (Fennel) Seeds Promotes Vascular Functions

Abstract: Recent evidence has demonstrated that nitrites play an important role in the cardiovascular system. Fennel (Foneiculum vulgare) seeds are often used as mouth fresheners after a meal in both the Indian sub‐continent and around the world. The present study aims to quantify the nitrite and nitrates in fennel seeds as well as elucidating the effect of fennel derived‐nitrites on vascular functions. Results from our study show that fennel seeds contain significantly higher amount of nitrites when compared to other commonly used post‐meal seeds. Furthermore our study confirmed the functional effects of fennel derived‐nitrites using in vitro and ex vivo models that describe the promotion of angiogenesis, cell migration, and vasorelaxation. We also showed that chewing fennel seeds enhanced nitrite content of saliva. Thus our study indicates the potential role of fennel derived‐nitrites on the vascular system. Practical Application: This study is focused on determining the effect of fennel‐derived nitrites on angiogenesis (the formation of new blood vessels from pre‐existing ones), cell migration, and vasorelaxation (dilation of blood vessels) thereby preserving cardiovascular health.     

AB-8大孔树脂对黄连解毒汤不同药物组合物理化学参数影响的初步研究

探索大孔树脂分离技术对中药复方不同药物组合物理化学参数的影响。以黄连解毒汤为实验体系,测定AB—8大孔树脂分离前后该复方不同药物组合原液及醇洗脱液的pH值、电导率、浊度、粘度等指标。黄连解毒汤不同药物组合在AB—8大孔树脂分离前后的pH值、电导率、浊度、粘度等方面表现出不同的变化。大孔树脂分离技术可改变中药复方不同药物组合的物理化学参数。     

野菜矿物元素含量的测定

测定了南京八卦洲乡同一种土壤长出的６种野菜和４种家菜中５种矿物元素的含量,并对其营养价值与保健价值进行了研究。