Ascorbic acid, garlic extract and taurine alleviate cadmium-induced oxidative stress in freshwater catfish (Clarias batrachus)

An experiment was conducted to investigate bioaccumulation potential of cadmium (Cd) and changes in oxidative stress indices in liver and kidney tissues from Cd-exposed catfish (Clarias batrachus) with or without simultaneous treatment of water with ascorbic acid, garlic extract or taurine. C. batrachus (n = 324) with average length of 20 ± 4 cm and weight of 86 ± 5 g were used for the present investigation. Fishes were divided into nine groups (I to IX) each comprising 36 fishes. The fishes of groups II, III, IV and V were challenged with 5 ppm of cadmium chloride monohydrate (CdCl₂.H₂O), whereas groups VI, VII, VIII and IX were exposed to 10 ppm CdCl₂.H₂O solution for a period of 45 days. Group I was kept as negative control and the fishes of this group were maintained in water containing no added Cadmium. Group II and VI were maintained as Cd exposed non treated control to serve as positive controls. Fishes of III and VII, IV and VIII, V and IX received ascorbic acid (5 ppm), extract of dried garlic (5 ppm) or taurine (5 ppm), respectively during the entire experiment period. The concentrations of Cd in liver and kidney increased significantly following exposure to Cd and the level continued to rise with the increase in exposure duration. Treatment of tank water with ascorbic acid, garlic or taurine significantly reduced the Cd concentrations in tissues compared to the positive control group, but the level in Cd exposed groups was greater than the negative control group. Fishes exposed to Cd and treated with ascorbic acid, garlic or taurine had reduced oxidative stress as evidenced from lower concentration of lipid peroxides and higher activities of superoxide dismutase and catalase in liver, kidney and erythrocytes compared to fishes exposed to Cd. The reduction in Cd induced oxidative stress was highest in ascorbic acid treated group followed by garlic and taurine treatment. The results suggest that ascorbic acid, garlic and taurine have potential to reduce tissue accumulation of Cd and associated oxidative stress in freshwater catfish.     

基质固相分散法测定大蒜中11种有机氯农药残留

本文建立了以弗罗里硅土为分散剂、乙酸乙酯＋正已烷（V/V,1/9）为洗脱剂提取大蒜中十一种有机氯农药的基质固相分散法（MSPD）,通过研究固相分散剂的净化效果和洗脱剂的极性,优化了方法的条件,并以气相色谱-质谱联用选择离子扫描方式进行检测。对建立的方法进行了评价,结果表明：11种有机氯农药的定量下限（S/N=10）在0.015-0.0.3mg/kg之间,在加标水平为0.25μg/mL和2.5μg/mL时,添加样品的回收率在76.6%-108.6%之间,相对标准偏差在1.2%-10.6%之间。     

辐照大蒜生长点细胞超微结构及抑制发芽效果的研究

电镜观察表明：受０．０２、０．０５或０．３ｋＧｙγ射线辐照大蒜的生长点细胞的超微结构受到不同程度的损伤，生长点细胞变长，细胞壁增厚。，微结构中液胞对辐照敏感性最强，核仁和线粒体最抗辐照，在细胞壁受损破裂情况下，仍保持基本完，萌动期的结构损伤较休眠期显著，说明通过代谢活动，使辐照损伤进一步扩大，因此细胞分裂受阻，抑制大蒜的发芽。     

Stabilization of sunflower oil by garlic extract during accelerated storage

Efficacy of garlic extract in stabilizing sunflower oil during accelerated storage has been studied. Extracts of garlic were prepared in different solvents; extract yield was in the range of 6.24–23.2% and antioxidant activity range in the linoleic acid system was 14.1–93.2%. Being highest in yield and antioxidant potential, methanolic extract was thermally evaluated by heating the extract at 185 °C for different intervals, i.e. 0–80 min and evaluating antioxidant activity of the heated extract in the linoleic acid system (71.6% inhibition). Methanolic extract of garlic at three different concentrations, i.e. 250 (SFO-250), 500 (SFO-500) and 1000 ppm (SFO-1000) were added to preheated RBD sunflower oil. BHA (SFO-BHA) and BHT (SFO-BHT) at 200 ppm served as standards besides the control. Weight gain (WG), antioxidant activity index (AAI), free fatty acid (FFA) content, peroxide value (PV), conjugated dienes (CD), conjugated trienes (CT) and thiobarbituric acid-reactive substances (TBARS) were taken as parameters for evaluation of effectiveness of garlic in stabilization of sunflower oil. Results from different parameters were in agreement with each other, suggesting the highest efficiency of SFO-1000, followed by SFO-BHT, SFO-BHA, SFO-500, SFO-250 and Ctrl. Results reveal garlic to be a potent antioxidant for stabilization of sunflower oil.     

Development, reproduction, and control of the Indian meal moth, Plodia interpunctella (Hübner) (Lepidoptera: Pyralidae), in stored seed garlic in Mexico

Developmental time, fecundity, and egg hatch rate were determined for the Indian meal moth, Plodia interpunctella (Hübner), reared on fresh garlic seed at room temperature in Mexico. Duration of the egg stage averaged 4.7±0.8 days with an egg hatch rate ranging from 82% to 95%. Five larval instars were determined based on head-capsule width. Total larval developmental time from egg hatch to adult emergence ranged from 42 to 47 days. Adult females began to oviposit within 12-48 h after mating with the maximum oviposition rate occurring during the first 24 h after mating. The mean (±SE) number of eggs laid by females was 212±34 with a range of 117-303. Application of pirimiphos-methyl, malathion, and permethrin to 30 kg lots of garlic seed failed to prevent infestation and bulb damage by the larvae. However, compared with controls, the percentage of damaged bulbs and the number of larvae detected during 12 weeks of storage was smaller on garlic treated with four doses of pirimiphos-methyl.     

植物油萃提大蒜精油工艺研究

将大蒜破碎后加入精炼植物油直接常温浸提大蒜精油,通过研究大蒜切碎度、搅拌时间、大蒜与植物油质量比、搅拌速度等因素对成品大蒜油中蒜素含量的影响,得出最佳的工艺条件为:切碎度为细颗粒、搅拌时间为24h、大蒜与植物油质量比为1.0、搅拌速度为低速(168r/min).     

大蒜渣中混合氨基酸的提取工艺研究

通过水解法,活性炭吸附,丙酮降解对氨基酸的提取,首次确定了从大蒜渣中提取混合氨基酸的最佳工艺条件为:盐酸浓度25%,温度107℃,水解时间8h提取效果最佳;活性炭为投入渣量的12%,在75～80℃脱色25min效果最好;当pH为3.0、乙醇用量是水解液体积的1.25倍,混合氨基酸的产率可达6.5%.     

7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic

The effect of onion and garlic on the formation of two cholesterol oxidation products (COPs): 7-ketocholesterol and 7-hydroxycholesterol was evaluated by comparing their concentrations in meat and gravy samples obtained from three pork dishes prepared in the presence and absence of these flavourings. The concentration of these compounds in meat samples was between 82.4 and 1331.6 ng/g of cooked meat. Gravies contained lower amounts: from 18.3 to 45.6 ng/g of cooked meat. The addition of onion (30 g/100 g of meat) caused a decrease in 7-ketocholesterol and 7-hydroxycholesterol concentrations in all of the investigated pork dishes by 9.5–79%, whilst the addition of 15 g of garlic to 100 g of meat lowered the concentration by 17 to 88%. The greatest decrease was found in grilled minced chops. The quantitative assessment of 7-ketocholesterol and 7-hydroxycholesterol was carried out by thin-layer chromatography with densitometric detection.     

大蒜油树脂微胶囊生产工艺的研究

本文报导以鲜大蒜为原料，用５５％酒精为溶剂，经连续渗漉所得油树脂为心材，以食用胶为壁材，经乳化、均质、喷雾干燥而得制备大蒜油树脂微胶囊的工艺程序，并进行了技术参数的检测：微胶囊含水率７．１２％、心材包埋率９７％、收得率８９．５％、有效成分含量０．４７５８％（Ｗ／Ｗ）、溶剂残留量４．２ｐｐｍ。     

The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces

The influence of the yeast starter cultures Debaryomyces hansenii and Candida utilis on fermented meat aroma was studied in model minces and in commercial-type fermented sausages. Volatile compounds from model minces and sausages were collected using diffusive and dynamic headspace sampling respectively and were identified by gas chromatography/mass spectrometry (GC/MS). A triangle test was carried out on the sausages to detect whether the yeast influenced the sausage odour. C. utilis demonstrated high metabolic activity in the model minces, producing several volatile compounds, in particularly esters. C. utilis also seemed to ferment the amino acids valine, isoleucine and leucine into compounds important for the aroma of sausages. D. hansenii on the contrary, had very little effect on the production of volatile compounds in the model minces. In the sausage experiment both yeast cultures died out before the ripening process ended and the sensory analysis showed only a slight difference between the sausages. A fungistatic test of the garlic powder added to the sausages indicated that garlic inhibits the growth of the yeast starter cultures.