Two new compounds,schinifolin Ⅰ and acetoxyschinifolin Ⅱ,along with five known compounds(auraptenⅢ,dictamnine Ⅳ,scoparone Ⅴ,skimmianine Ⅵ,and β-sitosterol Ⅶ)were isolated from the roots of Zanthoxylum schinifo...Two new compounds,schinifolin Ⅰ and acetoxyschinifolin Ⅱ,along with five known compounds(auraptenⅢ,dictamnine Ⅳ,scoparone Ⅴ,skimmianine Ⅵ,and β-sitosterol Ⅶ)were isolated from the roots of Zanthoxylum schinifolium Sieb.et Zucc.col- lected in Yixing County,Jiangsu Province.The structure determination was based upon spectroscopic analysis(UV,IR,MS,PMR,CMR,2D NMR).The structures of schinifolin Ⅰ and acetoxyschinifolin Ⅱ were elucidated as 7[(3′,7′-dimethyl-2′,6′-octadienyl)] oxy-8-methoxy-2H-1-benzopyran-2-one,and 7[(3′,7′-dimethyl-5′-acetoxy-2′, 6′-octadienyl)]oxy-8-methoxy-2H-1-benzopyran-2-one,respectively. In the test of platelet aggregation caused by PAF,compounds Ⅰ,Ⅱ,Ⅲ and Ⅴ showed inhibitory activity.展开更多
[Objective] The aim was to investigated the effects of seedling-cake with AMF on resistance of pepper （Capsicum annuum L.） to bacterial wilt. [Methods] A pot experiment was conducted to evaluate the dynamics of myco...[Objective] The aim was to investigated the effects of seedling-cake with AMF on resistance of pepper （Capsicum annuum L.） to bacterial wilt. [Methods] A pot experiment was conducted to evaluate the dynamics of mycorrhizal colonization, disease index, morbidity rate, control effect and several agronomic traits of mycorrhizal seedlings after inoculation with RS in two kinds of seeding-cakes with AMF. [Results] Two kinds of seedling-cakes formed steadily mycorrhizal colonization after inoculation, which enhanced disease-resistance and decreased morbidity rate and disease index in different degrees. What’s more, the performance of self-made seedling-cakes was obviously better than that of commercial seedling-cakes. [Conclusions] Self-made seedling-cakes with AMF have superior performance on bacterial wilt resistance of pepper, which should be made use of in other crops extensively.展开更多
[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria n...[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.展开更多
Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamin...Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamination is uncertain. Salmonella Typhimurium ATCC 14028 was used in this study to artificially inoculate green chile peppers. Green chile peppers were weighed and artificially contaminated by applying the calculated inoculation volumes of 4 o,L per g of pepper. No presumptive salmonellae were found on any of the peppers prior to inoculation with S. Typhimurium. Twenty inoculated chiles were transferred to a custom built lab-scale roaster and then flame roasted for five minutes until they were blistered on the surface, as is commonly at New Mexico supermarkets. The surface temperature of representative chiles was measured with an infrared thermometer. Flame roasting of green chile peppers is effective in reducing bacterial contaminants on fresh green chile peppers. Based on the TSAYE counts where inoculated chile peppers had a mean plate count of 7.21 and the roasted chile peppers 2.71 and 2.75, a 4.5 log reduction was seen. Results reveal the effectiveness of flame roasting on the microbiological safety and quality of roasted green chile peppers.展开更多
文摘Two new compounds,schinifolin Ⅰ and acetoxyschinifolin Ⅱ,along with five known compounds(auraptenⅢ,dictamnine Ⅳ,scoparone Ⅴ,skimmianine Ⅵ,and β-sitosterol Ⅶ)were isolated from the roots of Zanthoxylum schinifolium Sieb.et Zucc.col- lected in Yixing County,Jiangsu Province.The structure determination was based upon spectroscopic analysis(UV,IR,MS,PMR,CMR,2D NMR).The structures of schinifolin Ⅰ and acetoxyschinifolin Ⅱ were elucidated as 7[(3′,7′-dimethyl-2′,6′-octadienyl)] oxy-8-methoxy-2H-1-benzopyran-2-one,and 7[(3′,7′-dimethyl-5′-acetoxy-2′, 6′-octadienyl)]oxy-8-methoxy-2H-1-benzopyran-2-one,respectively. In the test of platelet aggregation caused by PAF,compounds Ⅰ,Ⅱ,Ⅲ and Ⅴ showed inhibitory activity.
基金Supported by Hunan Natural Science Foundation(11JJ5015)Department of Science and Technology of Hunan Province(2011FJ3050)~~
文摘[Objective] The aim was to investigated the effects of seedling-cake with AMF on resistance of pepper （Capsicum annuum L.） to bacterial wilt. [Methods] A pot experiment was conducted to evaluate the dynamics of mycorrhizal colonization, disease index, morbidity rate, control effect and several agronomic traits of mycorrhizal seedlings after inoculation with RS in two kinds of seeding-cakes with AMF. [Results] Two kinds of seedling-cakes formed steadily mycorrhizal colonization after inoculation, which enhanced disease-resistance and decreased morbidity rate and disease index in different degrees. What’s more, the performance of self-made seedling-cakes was obviously better than that of commercial seedling-cakes. [Conclusions] Self-made seedling-cakes with AMF have superior performance on bacterial wilt resistance of pepper, which should be made use of in other crops extensively.
基金Supported by National Science&Technology Pillar Program during the Eleventh Five-year Plan Period(2009BADB91309-6)Construction of Massive Vegetable Industry(CARS-25-E-01)Special Fund of Beijing Academy of Agriculture and Forestry for Innovation of Sciences and Technology(KJCX201102004)~~
文摘[Objective] The aim was to study on effect of different temperatures on microbes and its quality of green pepper during circulation. [Method] Measurement was conducted on change of colibacillus, salmonella, Listeria number, and its quality of green pepper stored at 9 and 20 ℃ respectively. The green peppers stored at 9 ℃ for 16 d were under simulated sale. In addition, effects of microbe number of green peppers stored at 20 ℃ for 4 d by different washing methods were measured. [Result] Indices of green pepper were different when green peppers were stored for 16 d at 9 ℃ and sold at 20 ℃ after 16 d storage. Specifically, under the former condition, sensory quality, weight-loss rate, Vc content, chlorophyll content and soluble protein were 4.1, 1.79%, 95.6, 20.3, and 93.3 mg/100 g; under the latter condition, the corresponding indices were 3.3, 3.87%, 81.2, 16.5, 85.6 mg/100 g, respectively. Colibacillus numbers for green pepper stored 16 d at 9 ℃, sold for 1 d at 20 ℃ after 16 d storage and stored for 4 d at 20 ℃ were 46, 3.2×103 and 3.1×104 cfu/g; during the test, salmonella and Listeria were not found; colibacillus in green pepper could be eliminated by 1×10-3 ml/L of chloros and most colibacillus in green pepper could be cleared away by 1 drop/L of detergent and running water. [Conclusion] Stored at 9 ℃, quality of green pepper could be better preserved and colibacillus propagation could be controlled.
文摘Salmonella spp. have been implicated in foodborne disease outbreaks involving chile peppers, usually in combination foods such as chile rellenos, salsa, pico de gallo, guacamole and others where the source of contamination is uncertain. Salmonella Typhimurium ATCC 14028 was used in this study to artificially inoculate green chile peppers. Green chile peppers were weighed and artificially contaminated by applying the calculated inoculation volumes of 4 o,L per g of pepper. No presumptive salmonellae were found on any of the peppers prior to inoculation with S. Typhimurium. Twenty inoculated chiles were transferred to a custom built lab-scale roaster and then flame roasted for five minutes until they were blistered on the surface, as is commonly at New Mexico supermarkets. The surface temperature of representative chiles was measured with an infrared thermometer. Flame roasting of green chile peppers is effective in reducing bacterial contaminants on fresh green chile peppers. Based on the TSAYE counts where inoculated chile peppers had a mean plate count of 7.21 and the roasted chile peppers 2.71 and 2.75, a 4.5 log reduction was seen. Results reveal the effectiveness of flame roasting on the microbiological safety and quality of roasted green chile peppers.
