螨与中药质量和疾病的传染有着密切的关系,目前,随着药品卫生检验方法的实施,中药染螨问题必将引起极大的关注。螨Mites属于节肢动物门蛛形纲螨目Acarina的一群动物,与药物关系较为密切的是粉螨,又称粉壁虱Tyrogliphus farinae De Geer...螨与中药质量和疾病的传染有着密切的关系,目前,随着药品卫生检验方法的实施,中药染螨问题必将引起极大的关注。螨Mites属于节肢动物门蛛形纲螨目Acarina的一群动物,与药物关系较为密切的是粉螨,又称粉壁虱Tyrogliphus farinae De Geer,属谷螨科。螨具有耐受低温,在0℃时仍不致全部死亡,在弱酸、弱碱和稀醇溶液中亦可生存。一般在相对湿度80％以上,温度25℃左右时最适宜生长和繁殖。当温度超过60℃,相对湿度低于75％时则大量死亡。展开更多
In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat ...In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic acid needed to be added into banana pulp to inhibit the browning of juice induced by residual PPO.展开更多
Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitte...Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage.展开更多
L-（＋）-lactic acid production was studied by immobilized Lactobacillus rhamnosus TISTR108 on crude pectin from Krung Kha Mao （Cissampelospareira L.） leaves. Central composite design was employed to determine the m...L-（＋）-lactic acid production was studied by immobilized Lactobacillus rhamnosus TISTR108 on crude pectin from Krung Kha Mao （Cissampelospareira L.） leaves. Central composite design was employed to determine the maximum lactic acid production of 45.40 g/L in predicted model （Y = 43.98 - 2.43X1 ＋ 1.02X2 ＋ 2.96X3 - 8.72X1^2 - 3.99X2^2 - 1.74X3^2） with the factors at 5.9 of cultural medium pH, 37.6 ℃ of process temperature and 202 rpm of liquid agitation. Statistical analyses demonstrated very high significance for the regression model fitted the data adequately and explained the lactic acid production, since the F-value computed 54.89 was much higher than the tabulated F-value 2.08 for the lactic acid production at 5% level for linear and quadratic polynomial regression models. The highest experimental lactic acid production was 46.91 g/L at 72 h of fermentation.展开更多
In order to reveal difference of phenolic substances and the content in the different varieties of pomegranate fruit and different mature period. The article uses 3 different fruit color phenotype （white, red, green...In order to reveal difference of phenolic substances and the content in the different varieties of pomegranate fruit and different mature period. The article uses 3 different fruit color phenotype （white, red, green） pomegranate cultivars as materials, the peel were determined by high performance liquid chromatography respectively （composition and content of phenolic compounds in the seeds and juice）. Results shows that the varieties of pomegranate peel and seeds were detected in 13 kinds of phenols, juice was detected in 12 type, and which did not detect epicatechin. At the same time, there was a significant difference in different parts of different varieties of pomegranate phenolic content.展开更多
文摘螨与中药质量和疾病的传染有着密切的关系,目前,随着药品卫生检验方法的实施,中药染螨问题必将引起极大的关注。螨Mites属于节肢动物门蛛形纲螨目Acarina的一群动物,与药物关系较为密切的是粉螨,又称粉壁虱Tyrogliphus farinae De Geer,属谷螨科。螨具有耐受低温,在0℃时仍不致全部死亡,在弱酸、弱碱和稀醇溶液中亦可生存。一般在相对湿度80％以上,温度25℃左右时最适宜生长和繁殖。当温度超过60℃,相对湿度低于75％时则大量死亡。
基金Supported by the Key Project of the National Twelfth-Five Year Research Program of China(2012BAD31B03)Guangdong Province Science and Technology Project(2011B010100041)~~
文摘In this study, the effects of hot water temperature on clarity, total soluble solids, polyphenol oxidase （PPO） and color of banana juice during hot water ex-traction were discussed based on the theory in which heat treatment might induce the pectin and protein in banana pulp to form insoluble products. The results showed the hot water temperature had a significant effect on the formation of insol-uble polymers in banana pulp from pectin and protein. In 75 ℃ water, the pectin and protein in banana pulp were most inclined to form insoluble products. Under this condition, the clarity of banana juice was also highest. The light transmittance at 660 nm was close to 90%. In the banana juice, extracted by 75 ℃ water, the pectin and protein contents were lowest, and they were lower than 7.3 mg/100 ml and 12.9 mg/100 ml respectively. The 75 ℃ water could not inactivate completely the pectin in banana pulp due to its high heat resistance, Therefore, 0.05% L-cys-teine or ascorbic acid needed to be added into banana pulp to inhibit the browning of juice induced by residual PPO.
文摘Emulsifying properties of bitter orange （Citrus aurantium） juice-olive oil salad dressings stabilized with different polysaccharides were investigated. Oil-in-water emulsions （50：50, v/v） were prepared with bitter orange juice-olive oil in the presence of various concentrations （0.1%-1.0%, w/v） of pectin or guar gum or iota-（t-）carrageenan and then these emulsions were homogenized. Emulsion activity index （EAI） and emulsion stability index （ESI） were determined spectrophotometrically by measuring time-dependent changes in turbidity. Creaming stability of emulsions was followed by visual observation of serum layer with respect to time. Microstructures of emulsions were examined by using polarized light microscopy. The addition of polysaccharides improved emulsion stability and emulsions containing higher amounts of polysaccharide were more stable against creaming. Microscopic observations showed that emulsions containing polysaccharides had small droplets as compared to that of emulsions without polysaccharides and emulsions were flocculated due to the presence of polysaccharides. Larger droplets and creaming were observed when the polysaccharide concentration was not sufficient for coverage.
文摘L-（＋）-lactic acid production was studied by immobilized Lactobacillus rhamnosus TISTR108 on crude pectin from Krung Kha Mao （Cissampelospareira L.） leaves. Central composite design was employed to determine the maximum lactic acid production of 45.40 g/L in predicted model （Y = 43.98 - 2.43X1 ＋ 1.02X2 ＋ 2.96X3 - 8.72X1^2 - 3.99X2^2 - 1.74X3^2） with the factors at 5.9 of cultural medium pH, 37.6 ℃ of process temperature and 202 rpm of liquid agitation. Statistical analyses demonstrated very high significance for the regression model fitted the data adequately and explained the lactic acid production, since the F-value computed 54.89 was much higher than the tabulated F-value 2.08 for the lactic acid production at 5% level for linear and quadratic polynomial regression models. The highest experimental lactic acid production was 46.91 g/L at 72 h of fermentation.
文摘In order to reveal difference of phenolic substances and the content in the different varieties of pomegranate fruit and different mature period. The article uses 3 different fruit color phenotype （white, red, green） pomegranate cultivars as materials, the peel were determined by high performance liquid chromatography respectively （composition and content of phenolic compounds in the seeds and juice）. Results shows that the varieties of pomegranate peel and seeds were detected in 13 kinds of phenols, juice was detected in 12 type, and which did not detect epicatechin. At the same time, there was a significant difference in different parts of different varieties of pomegranate phenolic content.
