Red Wine Polyphenols for Cancer Prevention

Conventional cancer therapies, the second leading cause of death worldwide, result in serious side effects and, at best, merely extend the patient''s lifespan by a few years. Searching for effective prevention is of high priority in both basic and clinical sciences. In recent decades natural products have been considered to be an important source of cancer chemopreventive agents. Red wine polyphenols, which consisted of various powerful antioxidants such as flavonoids and stilbenes, have been implicated in cancer prevention and that promote human health without recognizable side effects. Since resveratrol, a major component of red wine polyphenols, has been studied and reviewed extensively for its chemopreventive activity to interfere with the multi-stage carcinogenesis, this review focuses on recent progress in studies on cancer chemopreventive activities of red wine polyphenol extracts and fractions as well as other red wine polyphenols, like procyanidin B5 analogues and myricetin.     

中华丹参酒的研制

以丹参为主 ,配以12种中药材 ,经热回流提取 ,回流时夹层气压为0.2MPa,锅内气压小于0.05MPa,时间2h,按配比将提取液与酒母液在冷冻罐内混合 ,在0.05MPa下反吹混匀 ,取上清液为半成品 ,再经过滤等处理为成品。(孙悟)     

The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography

The distribution of anthocyanins in methanolic skin extracts of 16 grape cultivars used for port wine production and grown at five sites in the Douro Valley in Northern Portugal has been assessed by high performance liquid chromatography. Results are confined to the seven most readily separated and identified anthocyanins and are expressed as percentages of their total (88–99% of the total integrated area). Anthocyanins based on malvidin (Mv) predominated. Of these, Mv 3-glucoside was the major pigment (33–60%), being exceeded by Mv 3-p-coumarylglucoside (2–51%) in only two cultivars; Mv 3-acetylglucoside (1–15%) was consistently the lowest. Peonidin 3-glucoside (1–27%) was prominent in four cultivars, but delphinidin 3-glucoside (1–11%), petunidin 3-glucoside (2–11%) and cyanidin 3-glucoside (trace-6%) were of low proportions throughout. The ratio Mv 3-acetylglucoside/total Mv glucosides appeared characteristic of cultivar, independent of site, and a useful aid to identification of grape cultivars. The coloured pulp of some cultivars contained peonidin 3-glucoside as a major component, present in greater proportions than in the skin; the percentage of Mv 3-p-coumarylglucoside was lower in pulp than in skin. The identities of six of the seven anthocyanins were confirmed by fast atom bombardment mass spectrometry and the structures of the Mv derivatives were determined by nuclear magnetic resonance. The formation of formyl and acetyl anthocyanin artefacts is described.     

悬浮类果品饮料稳定性问题的初步实验研究

悬浮类果品饮料如粒粒苹果、粒粒菠萝、各类果茶等,以其味道鲜美、营养丰富以及诱人的外观,很受广大消费者的喜爱,但其悬浮稳定性问题一直是许多类果品饮料生产的一个关键问题。以苹果粒悬浮饮料粒粒苹果为例,在实验基础上,详细地讨论了影响其悬浮稳定性的因素,提出了解决问题的方法和措施,供有关的生产和研究参考。     

Antioxidant activity of red wine phenolic extracts towards oxidation of corn oil

The antioxidant activity of Xinomavro red wine phenolic extracts in corn oil stripped of tocopherols was evaluated. One wine extract, at 100 mg/L total phenolics, rich in phenolic acids and flavonols, inhibited the oxidation of corn oil stripped of tocopherols to a greater extent than butylated hydroxyanisole, at 200 mg/L. Moreover, another extract, at 100 mg/L total phenolics, rich in flavanols, flavonols and tyrosol, also exhibited high inhibitory action. The present results indicate that some red wine phenolics – such as phenolic acids, flavonols or flavanols – may be strong antioxidants in corn oil.     

响应曲面法优化甘薯饮料配方的研究

以甘薯为实验材料,以甘薯浓缩汁、蔗糖、柠檬酸和甘薯香精为实验因素,利用响应曲面法进行实验设计,对甘薯饮料的最佳配方进行了研究,并对最佳配方进行了感官评价验证、理化指标检测和微生物学检测.通过对实验得到的回归方程和响应曲面分析得出甘薯饮料的最佳组合为100 mL饮料中甘薯浓缩汁1.28 mL,柠檬酸0.1 g,蔗糖5.41 g,甘薯香精2.84mL,感官评分为83.43.     

基于扫描探针显微镜的几种洋酒AFM扫描图

在扫描探针显微镜的AFM扫描图中,国产白酒所含呈香呈味微量物质形成了聚集的颗粒状微观形态。为了观察洋酒微观形态,文章采用扫描探针显微镜对伏特加,白兰地,威士忌和配制酒做了扫描,得到这四种酒的AFM扫描图。从图中观察到了这四种酒的微观形态。     

保健酒除浊工艺研究

文章比较了微孔膜过滤法和活性炭吸附法在保健酒除浊中的应用,结果表明：活性炭吸附法不适合保健酒的除浊,而且可能影响保健酒中的有效成分;微孔膜过滤法能有效除浊,且对有效成分、风味和色泽的影响较小,保健酒的静置时间也会影响除浊效果。保健酒粗滤后静置4周,然后用孔径为0．45μm醋酸纤维素膜过滤,除浊效果最佳。     

浆的历史演变与发展

浆是古代的主要饮料、滋补品和调味品。浆最初是以粮食为原料,经过自然发酵而产生的酸性白色饮料,后来发展成多种原料的桂浆、蔗浆、蜜浆、松浆、酪浆等各种浆。而茶饮的兴盛和白酒的引进,以及少数民族入主中原等因素,又使浆逐步消亡。在民族文化复兴的今天,浆作为一种酸性的植物型饮品,应该在当代食品和餐饮行业占据其应有的位置。     

砾石土质条件下葡萄滴灌生育期土壤含水率变化规律研究

为探究酿酒葡萄在砾石土质条件下的土壤含水率变化规律及合理灌溉制度,选取贺兰山东麓砾石土典型试验区,以五年生赤霞珠品种为研究对象,设计2 550、2 850、3 225、3 600 m3/hm24个不同定额的灌水处理,应用TDR土壤水分剖面仪和土壤水势仪,监测生育期滴灌前后不同土层含水率与水势变化,针对监测数据从灌水处理整体与单个生育期不同角度进行分析,研究酿酒葡萄在砾石土条件下不同滴灌定额土壤含水率变化规律,最终提出生育期适宜灌溉制度。研究结果表明:随着灌溉定额的增加,土壤含水率在0~40cm土层范围内变化较明显;不同深度土层土壤水势变化规律与灌溉定额的大小有关;1m深土壤水分蓄存比并不是随着灌水量的增加而增大,而是当灌水量达到某一定额时,随着灌水量的增加,土壤水分蓄存比减小,砾石土单次灌水量高于300 m3/hm2时,土壤水分蓄存比较低,易产生深层渗漏。