期刊文献+
共找到2篇文章
< 1 >
每页显示 20 50 100
无患子果皮提取物化学成分及其对白色念珠菌的抑制作用 被引量:4
1
作者 邱金丹 李璐 +3 位作者 魏敏平 谢云飞 于航 姚卫蓉 《林产化学与工业》 EI CAS CSCD 北大核心 2020年第3期85-91,共7页
采用水提发酵和醇提法提取无患子果皮,得到2种提取物,通过HPLC-DAD/MS分析提取物的化学成分,并采用最小抑菌浓度(MIC)和最低杀菌浓度(MBC)比较2种提取物对白色念珠菌的体外抑制作用。结果表明:无患子水提发酵物(WFE)中总皂苷纯度为80.2... 采用水提发酵和醇提法提取无患子果皮,得到2种提取物,通过HPLC-DAD/MS分析提取物的化学成分,并采用最小抑菌浓度(MIC)和最低杀菌浓度(MBC)比较2种提取物对白色念珠菌的体外抑制作用。结果表明:无患子水提发酵物(WFE)中总皂苷纯度为80.23%,高于醇提物(EE)的纯度75.50%,2种提取方法共得到13种皂苷,包括6种倍半萜皂苷和7种三萜皂苷,其中WFE和EE各12种皂苷,三萜皂苷分别占66.07%和80.39%;体外抑菌研究发现:WFE和EE均具有显著的抑菌活性,其MIC值分别为62.50和31.25 mg/L,MBC值分别为250和125 mg/L。通过外阴阴道念珠菌模型(VVC)考察2种提取物的体内治疗效果,发现WFE能显著降低(P<0.05)小鼠阴道内的真菌载量和炎症因子(IL-6,IL-8),2种提取物均能减轻阴道组织损伤程度,且WFE治疗效果更好。 展开更多
关键词 无患子 水提发酵物 醇提物 抑菌活性 外阴阴道念珠菌模型
下载PDF
A Lyophilized Water Extract of Melissa officinalis L. as an Effective Natural Antioxidant during the Storage of Dry Fermented Sausages High in a-Linolenic Acid and DHA
2
作者 Mikel Garcia-ifiiguez de Cirianol Eduardo Larequi Izaskun Berasategi Maria Isabel Calvo Rita Yolanda Cavero inigo Navarro-Blasco Iciar Astiasaran Diana Ansorena 《Journal of Food Science and Engineering》 2012年第1期56-63,共8页
A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 P... A pre-emulsified mixture of linseed and algae oils (15/10) and stabilized with 686 ppm of a lyophilized water extract of Melissa officinalis, was successfully applied in dry fermented sausages to increase the ω-3 PUFA content. The objective of this work was to evaluate the stability of this modified formulation during the storage and to compare it to that of a traditional formulation. Traditional and modified products were stored during 90 days at 4 °C in aerobic conditions. Fatty acid profiles, TBARS and volatile compounds derived from oxidation were analyzed at 0, 30 and 90 days of storage. The fatty acid profiles did not significantly change along the storage period. The stabilizing effect of the natural antioxidants ofM. officinalis could contribute to detect no losses of to-3 PUFA in Modified (30 days: 2.13 g/100 g of product, 90 days: 2.33 g/100 g of product), whereas in Control products a slightly significant reduction was detected (30 days: 0.34 g/100 g of product, 90 days: 0.29 g/! 00 g of product). After 90 days, the increases of TBARS and hexanal content were much higher in Control than in Modified (Control: 1.41 mg MDA/kg & 17,915 ng dodecane/kg of dry matter; Modified: 0.48 mg MDA/kg & 2,496 ng dodecane/kg of dry matter). In conclusion, the lyophilized water extract of M. officinalis protected high ωo-3 PUFA of dry fermented sausages from oxidation along the storage time, guaranteeing the nutritional improvements achieved with the modified formulation. 展开更多
关键词 Natural antioxidants OXIDATION SAUSAGES omega-3 linseed oil algae oil.
下载PDF
上一页 1 下一页 到第
使用帮助 返回顶部