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利用双相溶剂浸出法同时提取欧李仁中的油脂和苦杏仁甙,通过两次正交实验,确定了提取的最佳条件:己烷与物料比1∶5、醇相与物料比1∶7、碱浓度0 10%、醇浓度94%、温度60℃、浸出时间4 5h,总油脂和总苦杏仁甙的提取量分别为82%和91%. 相似文献
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Jomjai Peerapattana Kuniko Otsuka Yusuke Hattori 《Drug development and industrial pharmacy》2015,41(3):515-521
The objective of this research was to quantify the α-mangostin content in mangosteen pericarp (MP) ointment as a colloidal dispersion using near-infrared (NIR) spectroscopy. Various concentrations of MP (IP and EP) ointments containing both internal and external pericarps were prepared and the NIR spectra of these ointments were measured. The NIR spectrum of each ointment was correlated with α-mangostin concentration by partial least square (PLS) regression. Validation of the models was performed and their predictive ability was also investigated. The equation and R2 value for the prediction of α-mangostin concentration in IP ointment were y?=?0.9843x?+?0.4441 and 0.9730 and those in EP ointment were y?=?0.9569x?+?0.1142 and 0.9136, respectively. The biases of the IP and EP ointment models were 0.23 and 0.00, respectively. The results showed that NIR could be a useful tool for the quality control of herbal medicine in hydrophilic ointment without any sample preparation. It could predict α-mangostin content in hydrophilic ointment at very low concentration with sufficient accuracy. 相似文献
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The crude hexane and chloroform extracts from the fruit rinds of Garcinia cowa and Garcinia pedunculata were studied for their antibacterial activity against some foodborne pathogens and spoilage bacteria such as Bacillus cereus, Bacillus coagulans, Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The minimum inhibitory concentrations (MICs) of the extracts determined by the agar dilution method were ranging from 15 to 500 μg/ml and 300 to 1250 μg/ml for G. cowa and G. pedunculata, respectively. However, the hexane and chloroform extracts from the fruit rinds of G. cowa exhibited marked inhibitory effect against all the test organisms and were more effective than that of G. pedunculata extracts. The antibacterial activity of all the extracts was more pronounced against the tested Gram-positive bacteria than the tested Gram-negative bacterium. Furthermore, this study is the first report on the in vitro antibacterial activity of extracts from the fruit rinds of G. cowa and G. pedunculata. 相似文献
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采用浸泡法、鲜汁发酵和熟汁发酵3种工艺制作欧李果酒,通过顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS),结合相对气味活度值(ROAV),比较了3种制作工艺欧李果酒的色泽、挥发性风味物质以及涩味,并进行了感官品评,为欧李果酒的制作方法提供了理论依据。结果表明,浸泡酒呈宝石红色,香气特征主要表现为果实的香气,涩味最淡,在色泽和澄清度上较好但酒体单薄且偏酸。两种发酵型酒呈桃红色,增加了以己酸乙酯为主的代谢香气,鲜汁发酵酒挥发性香气种类多,熟汁发酵酒相对含量最高。鲜汁发酵酒口感持久但涩味偏重;熟汁发酵酒在香气浓郁度、香气质量、口感质量和整体平衡性方面均为最佳,口感细腻柔顺、涩味适口,综合品质最佳。 相似文献
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