Identification and Purification of an Allergic Glycoprotein from Ginkgo biloba Kernel

Glycoprotein from Ginkgo biloba kernel may be allergic. In this paper, the allergic proteins were identified with Western blotting, and the 32 kDa glycoprotein was purified with ion exchange chromatography and gel chromatography. With Western blotting, there were 3 allergic proteins with molecular weight 21, 32, and 36 kDa. With SDS-PAGE analysis and measurements of the protein and sugar contents, the isolation and purification technology of 32 kDa was confirmed. Ginkgo crude protein extract was precipitated with ammonium sulphate （saturation gradient： 40-80%）. The precipitate was purified by chromatography with DEAE-cellulose 52, then chromatography with Sephadex G-200 and the target glycoprotein was finally obtained. The analysis results showed the molecule of the glycoprotein was 32.12 kDa and the ratio of protein to sugar was 20.56：1. In conclusion, the purification method could be used in preparation of the glycoprotein, and the study could provide a basis for the further research of the glycoprotein.

基于GC-TOF-MS技术优化青钱柳茶挥发性物质的萃取条件

为了优化青钱柳茶挥发性物质萃取的关键因素,进一步为其挥发性物质鉴定提供合适的理论方法,本研究采用顶空固相微萃取法(SPME)对青钱柳茶叶中的挥发性物质进行萃取,并用气相色谱高通量飞行时间质谱(Gas chromatograph high flux time of flight mass spectrometer, GC-TOF-MS)技术对其进行分析。通过设计不同的萃取头、萃取温度、萃取时间,以及不同料液比进行萃取实验,以确定HS-SPME的最佳条件。结果表明:选取75μm CAR/PDMS的萃取头,在萃取温度为80℃、料液比为1:15的条件下萃取60 min为最优萃取条件。在此条件下,共检测出青钱柳茶叶229种挥发性物质,包括酸类、醛类、酮类、醇类、酯类、烷烃类、烯烃类及杂环类化合物。其中,醛类、杂环类和醇类化合物的相对含量较高,相对含量排在前五位的分别为己醛、1-石竹烯、正己醇、2-甲基丙烯醛、2-己烯醛。

文冠果鲜花饼的工艺配方优化

以文冠果花为原料,以糯米粉、木糖醇、扁桃仁为馅料,以银杏粉和面粉为酥皮,对文冠果鲜花饼配方进行优化,采用质构测定、感官评定的方法对文冠果鲜花饼的最佳工艺配方进行探究。结果表明:文冠果鲜花饼最佳配方为饼皮中水油皮每100 g面粉添加15 g大豆油、15 g白砂糖、10 g银杏粉,水油皮和干油酥质量比为3∶2,馅料中每100 g糯米粉添加20 g木糖醇、15 g扁桃仁碎、30 g文冠果花。按照此工艺配方制作的文冠果鲜花饼外观金黄、口感酥脆。

邳州地区霉腐蒜头致病性真菌的分离鉴定

[目的]分离鉴定江苏邳州地区霉腐蒜头的致病真菌,为防控该地区蒜头腐败,延长蒜头贮藏期提供理论指导。[方法]对江苏邳州霉腐大蒜的腐败真菌采用点接法培养分离纯化,科赫氏法则和粘片法对蒜头霉腐微生物菌落形态、菌丝显微结构进行观察,并进行分子生物学鉴定。[结果]分离得到7株菌株,确定病原菌A为芽枝霉菌(Cladosporium cladosporioides),B为黑霉菌(Cladosporium cladosporioide),C为鲜绿青霉菌(Penicillium verrucosum),D为白腐菌(Trametes versicolor),E、G为芽枝状枝孢霉菌(Cladosporium cladosporioide),F为青霉菌(Penicillium chrysogenum),H为烟曲霉菌(Aspergillus funigatus)。[结论]导致江苏邳州地区大蒜霉腐的真菌主要是芽枝霉菌(Cladosporium cladosporioides)、黑霉菌(Cladosporium cladosporioide)、鲜绿青霉菌(Penicillium verrucosum)、白腐菌(Trametes versicolor)、芽枝状枝孢霉菌(Cladosporium cladosporioide)、青霉菌(Penicillium chrysogenum)、烟曲霉菌(Aspergillus funigatus)。