模糊数学评价三种配制新疆葡萄蒸馏酒工艺及香气成分分析

基于模糊数学评价法对枸杞甘草配制葡萄蒸馏酒的3种不同加工工艺进行评价,结合顶空固相微萃取-气相色谱-质谱联用技术(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)比较3种加工工艺对葡萄蒸馏酒...     

玫瑰枸杞发酵饮品对大鼠耳廓微循环的改善作用

目的:探讨受试样品"玫瑰枸杞发酵饮品"对雌性大鼠耳廓微循环的改善作用.方法:将实验动物按其体重随机分为4组:空白对照组、玫瑰枸杞发酵饮品低剂量组、中剂量组和高剂量组,其中空白对照组灌胃去离子水.采用激光多普勒血流仪观测玫瑰枸杞发酵饮品分别对大鼠耳廓微循环在正常状态和高分子右旋糖酐所致微循环障碍状态下血流灌注量的影响.结...     

Utilisation of flavonoids from Lycium barbarum L. leaves cross-linked with whey protein for the stabilisation and delivery of β-carotene emulsions

Although β-carotene is an essential nutrient for the maintenance of human health, it is insoluble in water and extremely unstable, which limits its application. Here, we prepared a stable emulsification system of whey protein (WP)-Lycium barbarum L. leaves flavonoids (LBLF) complex as a carrier to load β-carotene. The rheological properties, antioxidant properties and stability of emulsion were studied, and the effects of emulsion on the biological retention of β-carotene and stability were investigated. The results indicate that, compared with WP, the WP-LBLF emulsion has smaller particles, a smaller creaming index, and significantly enhanced chemical stability under light and heat treatment conditions. The thiobarbituric acid value of the WP-LBLF emulsion (0.031 ± 0.016 mg/kg) was dramatically lower than that of the WP emulsion (0.045 ± 0.012 mg/kg) (P < 0.05). In the simulated gastrointestinal digestion experiment, the retention rate of β-carotene was higher in WP-LBLF emulsion. Additionally, the WP-LBLF emulsion loaded with β-carotene has good salt tolerance and heat stability. In our study, WP-LBLF was used as an emulsifier to load β-carotene emulsion to improve its bioavailability and stability, which provides a new preparation and application method for a complex functional emulsifier.