中草药化妆品——特点、现状与研究

中草药化妆品是中国特有的一类化妆品,具有十分悠久的历史。阐述了我国利用传统中草药发展美容、护肤和护发等个人护理用品与化妆用品,并论述了中草药化妆品的研究思路与方法,以及目前面临的问题。如何使传统中草药化妆品在功效、产品形式上能为现代消费者所接受,并能走向世界,从而反思研发思路。同时,介绍了上海家化“佰草集”品牌产品的研发理念。     

复合中药制剂对小鼠抗运动疲劳能力影响的实验研究

本研究取药食两用的中药材(如人参、五味子、枸杞、远志、黄芪、麦冬),经加工而成中药制剂,采用动物实验的方法进行研究。结果表明,该中药制剂改善了能量代谢,提高游泳动物血糖、肝糖原水平,减少体内蛋白质动员分解的作用,具有显著的抗运动性疲劳的功效。     

鸭儿芹护色技术及质量控制研究

以鲜嫩鸭儿芹为原料,采用L9(34)正交试验,研究了不同用量不同种类护绿剂在不同漂烫条件下,对鸭儿芹护绿效果的影响及其过程中的质量控制,得出了最佳护色技术。结果表明,用300×10-6Zn2+护绿液,在pH8.5、95℃条件下漂烫1.5min,再用0.8%Ca2+溶液浸泡30min,护绿效果最好且能较好地保持原有质地。     

中草药腊肉与贵州传统腊肉的对比研究

对比研究中草药腊肉与贵州传统腊肉在感官评分、水分含量、含盐量、亚硝胺、过氧化值和酸价的差异。结果表明:中草药腊肉4项感官指标评分都高于传统腊肉,其中咸度下降,咸度感官评分提高了64.00%,干硬程度感官评分提高了9.52%;传统腊肉水分含量为40.67%,中草药腊肉水分含量在50.33%左右;中草药腊肉比传统腊肉含盐量低4.4%;传统腊肉中的亚硝胺含量在6 mg/kg以上,中草药腊肉亚硝胺的含量为3.53 mg/kg;传统腊肉过氧化值是中草药腊肉的3.6倍;在相同贮藏时间,中草药腊肉酸价比传统腊肉低。     

中草药快速干燥模糊控制系统的设计

介绍了一种中草药快速干燥的控制系统。该系统采用模糊控制技术设计控制器,硬件系统以8051系列单片机为中心,运用NJL9103型温度传感器,软件系统采用功能独立化、结构模块化的设计模式。论文最后举了一个例子来说明该模糊控制系统的优越性。     

Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous rice, the interaction of moulds and yeasts isolated from Vietnamese rice wine starters and the effect of some representative oriental herbs on the growth of moulds and yeasts were examined. Amylomyces rouxii and Saccharomyces cerevisae were shown to be compatible in mixed cultures, and the herbs “Tieu Hoi” (Fennel: Foeniculum vulgare Miller) and “Dinh Huong” (Clove: Syzygium aromaticum L.) which are used as supplementary ingredients by some local starter producers, were observed to stimulate the mould and yeast growth. Based on traditional starter manufacturing methods and modified on the basis of optimization experiments, a laboratory-scale manufacturing process for defined mixed-culture starter granules was established. In accordance with the national standard method, the wine produced with new experimental starter granules was found to have superior flavour and overall acceptability, compared with local commercial rice wines.

Industrial relevance

One of the major problems faced by commercial brewers of rice wine in Vietnam, is the variable quality and performance of the traditional starter tablets that are commonly used. The relevance of the present paper is that a stable, granulated starter has been developed, containing a defined mixture of mould and yeast cultures. This has proven to be shelf stable for more than 3 months, producing a very well accepted quality of wine.     

Accurate determination of lead in Chinese herbs using isotope dilution inductively coupled plasma mass spectrometry (ID-ICP-MS)

A method for the determination of Pb in Chinese herbs based on “approximate matching” isotope dilution inductively coupled plasma mass spectrometry was developed. The method was validated using NIST SRM 1547 (Peach Leaves). Satisfactory analytical figures of merit were achieved, including good sample recovery (∼99%) and low relative expanded uncertainty (less than ±2%). The validated method was applied to the analysis of a herbal sample for the international comparison CCQM-P97. Measurement uncertainty was evaluated according to three approaches, namely Kragten’s spreadsheet approach, GUM Workbench and Monte Carlo method (MCM). A practical way was established for the evaluation of measurement uncertainty based on the propagation of distributions using MCM. The validated method was also employed for the provision of SI-traceable mass fraction of Pb in an in-house herbal reference material and the assignment of a reference value to a proficiency testing programme.     

Characterization and Pharmacokinetic Profile of Herbs and Spices' Phytochemicals over 24 h after Consumption in Overweight/Obese Adults

Scope

This study aims to characterize the phytochemicals in commonly consumed herbs/spices (H/S) in the United States and their pharmacokinetic profile (PK) over 24 h in humans after consumption.

Method and results

The clinical trial is a randomized, single-blinded, four-arm, 24 h, multi-sampling, single-center crossover design (Clincaltrials.gov NCT03926442) conducted in obese/overweight adults (n = 24, aged 37 ± 3 years, BMI = 28.4 ± 0.6 kg m⁻²). Study subjects consume a high-fat high-carbohydrate meal with salt and pepper (control) or the control meal with 6 g of three different H/S mixtures (Italian herb: rosemary, basil, thyme, oregano, and parsley in the same ratio; cinnamon; and pumpkin pie spice containing cinnamon, ginger, nutmeg, and allspice, the ratio is unknown). Three H/S mixtures are analyzed and 79 phytochemicals are tentatively identified and quantified. Following H/S consumption, 47 metabolites are tentatively identified and quantified in plasma samples. The PK data suggest that some metabolites appear in blood as early as 0.5 h while others can extend up to 24 h.

Conclusion

Phytochemicals from H/S include in a meal are absorbed and undergo phase I and phase II metabolism and/or catabolized to phenolic acids peaking at different times.