Mechanism of Huanglian Detoxification Soup Relieving Postherpetic Neuralgia by Enhancing IL-2 Levels in Rats

[Objectives]To explore the mechanism of Huanglian detoxification soup improving pain behavior by affecting serum IL-2 levels in postherpetic neuralgia(post herpes neuralgia,PHN)model rats.[Methods]20 PHN rats were randomly divided into model group(PHN group)and detoxification decoction group(n=10).In the group,10%Huanglian detoxification soup(0.4 mL/0.1 kg)was given once in the morning and evening for 14 d.The PHN group was filled with an equal volume of 0.9%sodium chloride solution.Tail vein serum inflammatory factor interleukin-2(IL-2),IL-βand IL-6 levels were measured using ELISA kits at 7 and 21 d.[Results]IL-2 increased at 14 and 21 d in IL group,while IL-βand IL-6 decreased compared with the PHN group(P<0.05).[Conclusions]Huanglian detoxification soup may raise IL-2 levels after VZV infection to promote the differentiation of cells of the immune system,so as to relieve the pain caused by IL-βand IL-6 inflammatory factors.

Current Status of Clinical Application and Basic Research on Draba nemerosa Hebecarpa Jujube Lung-Diarrhoea Soup

The clinical application and basic research of Draba nemerosa Hebecarpa jujube diarrhoea lung soup focus on respiratory diseases and circulatory diseases, and its clinical application is more compared with the basic research, and Draba nemerosa Hebecarpa jujube diarrhoea lung soup is mostly used in the form of “Draba nemerosa Hebecarpa Hebecarpa jujube diarrhoea lung soup with additional subtractions or other formulas combining Draba nemerosa Hebecarpa Hebecarpa Hebecarpa jujube diarrhoea lung soup” in the clinical application. This article will focus on the main mechanisms of Draba nemerosa Hebecarpa jujube diarrhoea lung soup and its main components in the treatment of respiratory and circulatory diseases, and will give a review of the basic research on Draba nemerosa Hebecarpa Hebecarpa jujube diarrhoea lung soup as follows.

Formation mechanisms of ethyl acetate and organic acids in Kluyveromyces marxianus L1-1 in Chinese acid rice soup

This study aims to explore the formation mechanism of ethyl acetate and organic acids in acid rice soup(rice-acid soup)inoculated with Kluyveromyces marxianus L1-1 through the complementary analysis of transcriptome and proteome.The quantity of K.marxianus L1-1 varied significantly in the fermentation process of rice-acid soup and the first and third days were the two key turning points in the growth phase of K.marxianus L1-1.Importantly,the concentrations of ethyl acetate,ethanol,acetic acid,and L-lactic acid increased from day 1 to day 3.At least 4231 genes and 2937 proteins were identified and 610 differentially expressed proteins were annotated to 30 Kyoto Encyclopedia of Genes and Genomes(KEGG)pathways based on the analysis results of transcriptome and proteome.The key genes and proteins including up-regulated alcohol dehydrogenase family,alcohol O-acetyltransferase,acetyl-CoA C-acetyltransferase,acyl-coenzyme A thioester hydrolase,and down-regulated aldehyde dehydrogenase family were involved in glycolysis/gluconeogenesis pathways,starch and sucrose metabolism pathways,amino sugar and nucleotide sugar metabolism pathways,tricarboxylic acid(TCA)cycle,and pyruvate metabolism pathways,thus promoting the formation of ethyl acetate,organic acids,alcohols,and other esters.Our results revealed the formation mechanisms of ethyl acetate and organic acids in rice-acid soup inoculated with K.marxianus L1-1.

Optimization and pharmacodynamic evaluation of stir-frying with bran for Tangshen processing

Background:Traditional Chinese medicine requires special processing before it can be effectively used for clinical treatment of diseases.In particular,Tangshen stir-fried with wheat bran smoke has been found to enhance the function of the stomach and spleen.However,there is limited research on the technology and pharmacodynamic effects of Tangshen fried with bran.Therefore,the objective of this article is to optimize the method of stir-frying with bran for Tangshen processing and to compare the anti-fatigue and hypoxia-resistance effects of Tangshen before and after bran-frying.Methods:The response surface methodology was utilized to optimize the frying temperature,frying time,and the bran-to-Tangshen ratio,using lobetyolin as the indicator.The swimming time of mice and the levels of blood urea nitrogen,lactate dehydrogenase,and blood glucose in fatigued mice were compared before and after Tangshen was fried with bran.Additionally,the hypoxic resistance ability of Tangshen before and after bran-frying was determined through normobaric hypoxia test and sodium nitrite poisoning test.Results:The optimal bran-frying conditions for Tangshen processing were determined as:frying temperature of 167°C,frying time of 2.67 min,and the bran-to-Tangshen ratio of 50:100.Pharmacodynamic analysis results indicated that Tangshen significantly increased the GLU content(P<0.01)and significantly reduced the LDH content(P<0.01)both before and after bran-frying.While both traditional and new bran-frying methods significantly increased the content of muscle glycogen(P<0.05),the optimized method in this study also significantly elevated the content of liver glycogen(P<0.05).The traditional method significantly prolonged the survival time of mice from sodium nitrite poisoning(P<0.05).Conclusion:The response surface model proved to be highly effective in optimizing the stir-frying process with bran for Tangshen processing.The results of this study indicate that Tangshen possesses anti-fatigue and hypoxia-resistance effects both before and after bran-frying,with bran-fried Tangshen exhibiting significantly stronger effects.

Bai Hu Ren Shen Soup promotes autophagy in the pancreas tissue of diabetic rats by increasing the level of autophagy protein LC3 and decreasing the level of autophagy protein p62

Objective:To investigate the therapeutic effect of Bai Hu Ren Shen Soup(BHRSS)on type 2 diabetes mellitus(T2DM)rats and explore whether its therapeutic effect is achieved by promoting autophagy in the pancreas tissue of T2DM rats.Methods:Thirty male standard deviation rats were equally divided into normal control group,T2DM group and BHRSS group.Firstly,the therapeutic effect of BHRSS on T2DM was evaluated by biochemical indices in serum and pathological changes in the pancreas tissue of rats in each group after modeling and medication.Then,the levels of microtubule-associated protein 1 light chain 3(LC3)protein and p62 protein in the pancreas tissue of rats in each group after BHRSS intervention were detected by Western blot.Results:BHRSS intervention significantly reduced the levels of blood sugar,liver and kidney function,and other related biochemical indices in the serum of T2DM rats,and effectively improved the pathological changes in the pancreas tissue of T2DM rats.In addition,Western blot results showed that the expression levels of autophagy-related protein LC3 protein in the pancreas tissue of rats were increased,and the expression level of p62 protein was decreased after BHRSS intervention.Conclusion:BHRSS has a clear therapeutic effect on T2DM model rats,which may be related to that increase of autophagy protein LC3 and the decrease of p62 protein level in the pancreas tissue.

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比

为了探明牛肉汤中主要滋味物质及不同品牌牛肉汤之间的滋味差异,选取七个品牌的牛肉汤作为研究对象,采用液相色谱、氨基酸分析仪和电子舌等测定样品中的滋味物质。结果表明:七个品牌的牛肉汤共鉴定出17种游离氨基酸和5种呈味核苷酸,主要滋味为酸味、苦味、咸味、鲜味、Kokumi和后味。不同的加工工艺导致牛肉汤中固形物、盐和水溶性蛋白含量都有着显著的影响,进而影响牛肉汤的滋味。偏最小二乘分析(PLS-DA)表明肌苷(Inosine,I)、谷氨酸(Glutamic acid,Glu)、丝氨酸(Serine,Ser)、次黄嘌呤(Hypoxanthine,HX)和苯丙氨酸(Phenylalanine,Phe)是这七种牛肉汤中主要滋味差异物质,偏最小二乘回归(PLSR)确定了影响牛肉汤口感的17种滋味物质。该研究为进一步改善牛肉汤品质和滋味定向调控提供了基础。

茴香枳术汤对粘连性肠梗阻大鼠血浆内毒素的影响

目的:观察茴香枳术汤对粘连性肠梗阻大鼠血浆内毒素的影响,为深入探讨茴香枳术汤对粘连性肠梗阻微生态的作用机制提供实验依据。方法:从72只大鼠中,选择12只为正常组,其余60只制备大鼠粘连性肠梗阻模型,造模成功后随机分为假手术组,模型组,茴香枳术汤低(1.13 g/mL)、中(2.25 g、mL)、高(3.38 g/mL)剂量组,每组12只。各组给予对应药物治疗3天,末次给药后12 h股动脉取血,鲎试验偶氮基质显色法测定血浆内毒素含量;脱颈处死大鼠,取部分粘连组织行病理检查。结果:与正常组比较,模型组血浆内毒素含量显著增加(P<0.01);与模型组比较,假手术组及茴香枳术汤各剂量组血浆内毒素含量显著下降(P<0.01)。病理结果显示各治疗组肠壁形态逐渐恢复,炎症消退。结论:茴香枳术汤具有良好的治疗粘连性肠梗阻的作用,其作用机制与保护肠道微生态功能有关。

熬煮条件对鸡汤中低聚肽含量和感官品质的影响

为探究熬煮条件对鸡汤品质的影响,文章使用微量双缩脲法测定鸡汤中低聚肽含量,并结合感官评分等指标探究低温煮、超声波低温煮和常压蒸煮对鸡汤品质的影响。结果表明,超声波低温煮的低聚肽含量远远高于低温煮和常压蒸煮,并且3种加工方式的低聚肽含量都呈现逐渐上升的趋势。超声波低温煮在90℃熬制3 h时低聚肽含量达到最高,为0.90 mg/mL;低温煮在90℃熬制9 h时低聚肽含量达到最高,为0.751 mg/mL;常压蒸煮在熬制3 h时低聚肽含量达到最高,为0.747 mg/mL。由感官评价结果可知,超声波低温煮在80℃熬制2 h时感官评分达到最高,为92.8分;低温煮在90℃熬制6 h时感官评分达到最高,为92.4分;常压蒸煮在熬制2 h时感官评分达到最高,为90.6分。

两种不同加工方式杨梅汤抗氧化及风味品质比较

杨梅汤是贵州特色的杨梅加工产品。该文以贵州本地产杨梅汤为主要试材,研究了两种不同生产方式生产的杨梅汤的品质,主要测定了维生素C(Vc)、花色苷、总酚、类黄酮以及采用2,2-联苯基-1-苦基肼基(DPPH)和2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)法测定了杨梅汤的抗氧化性,并对风味及挥发性成分进行了初步探究。结果表明,采用铝罐包装的杨梅汤中Vc,花色苷,总酚,类黄酮,含量在贮藏期间均高于聚丙烯塑料(Polypropylene,pp)罐。在贮藏末期,Vc和花色苷比pp罐高126.50%和37.36%,差异显著。铝罐杨梅汤DPPH清除率及ABTS清除率均强于pp罐。电子鼻风味显示,两者风味基本一致,在贮藏120 d后气味特征完全重叠。铝罐挥发性成分α-石竹烯较pp罐多16.09%,但整体种类略少于pp罐。综上,铝罐包装更有利于杨梅汤贮藏品质的提升。该文研究结果为杨梅汤的生产加工提供理论参数,为提升品质,延长货架期提供理论指导。

食醋对鲫鱼汤品质的影响

为探究食醋对鲫鱼汤品质的影响,以鲫鱼为原料,加食醋或不加食醋,将其熬制不同时间,对鲫鱼汤的色泽和营养物质进行分析。结果表明,食醋有利于鲫鱼中营养物质的溶出,如可溶性固形物;添加食醋后,随着熬制时间的增加,蛋白质含量先升高后降低,且可以使汤在短时间内获得丰富的矿物质;不加食醋,随着熬制时间的增加,鲫鱼汤的色差L*值明显升高,即汤色变白,且鲫鱼汤中脂肪、蛋白质、胆碱和Ca含量也明显增加;鲫鱼汤富含多种多不饱和脂肪酸,包括亚油酸、γ-亚麻酸、α-亚麻酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸,其占比达总脂肪酸的30%,且食醋对鲫鱼汤中的脂肪酸组成没有明显的影响。综上,食醋能加速鲫鱼营养物质的溶解,但熬制时间不宜过长,加食醋后熬制2 h时鲫鱼汤的营养最丰富。

茶叶、袋装茶以及茶粉中15种金属及类金属含量及健康风险评估

目的研究茶叶、袋装茶以及茶粉的茶汤中Li、Al、Cr、Mn、Fe、Ni、Cu、Zn、As、Se、Mo、Cd、Sb、Ba、Pb 15种金属及类金属含量情况,评估饮用茶汤对人群健康的风险。方法随机抽取不同的茶叶、袋装茶以及茶粉共39份样品,用100℃水冲泡茶叶、袋装茶以及茶粉60min,3种茶汤用电感耦合等离子体质谱法(inductively coupled plasma-mass spectrometry,ICP-MS)直接测定15种金属及类金属溶出量。运用单项污染评价、内梅罗法综合污染评价,靶标危害系数(target hazard quotient,THQ)和危害指数(hazard index,HI),以及美国环境保护署(U.S.Environmental Protection Agency,US EPA)和国际致癌研究署(International Agency for Research on Cancer,IARC)推荐的健康风险评价模型对3种茶汤进行健康风险评价。结果茶叶、袋装茶以及茶粉3种茶汤中单项污染指数和内梅罗综合污染评价指数均小于0.7,污染等级分别为优良、安全。THQ值和HI值均小于1。HI排名依次是绿茶茶粉>红茶茶粉>乌龙茶粉>绿茶袋装茶>红茶茶叶>乌龙袋装茶>乌龙茶茶叶>绿茶茶叶>红茶袋装茶,HI中占比较大的元素整体上为Al、Mn、Ni、Cu。茶汤中个人健康危害年风险总和为9.01×10^(–6)~3.73×10^(–5)a^(–1),低于USEPA和国际辐射防护委员会(International Commissionon Radiological Protection,ICRP)推荐的最大可接受风险水平。结论茶叶、袋装茶以及茶粉茶汤中15种金属及类金属对暴露人群的健康风险较低。茶叶、袋装茶以及茶粉均处于安全饮用范围。

川西藏区牦牛酸醡肉在番茄汤锅中的应用及风味特征分析

为探究牦牛酸醡肉在番茄汤锅中的应用及风味特征分析,以感官评分、质构、色差、烹饪损失率和热量分析为评价指标,以牦牛酸醡肉的发酵温度、发酵时间、肉块厚度、煮制时间为考察因素,通过熵权法对综合得分进行评价,得出最佳应用工艺;以新鲜牦牛肉为对照,通过电子舌和GC-IMS分析牦牛酸醡肉在番茄汤锅中的风味特征。结果表明,最佳应用工艺条件为发酵温度25℃、发酵时间24 h、肉块厚度2.0 cm、煮制时间5 min,在此条件下制备的牦牛酸醡肉风味浓厚、大小适宜、口感佳。相比于新鲜牦牛肉,牦牛酸醡肉的酸味值、甜味值、咸味值更高,使得滋味更加浓郁,香气成分增加了酮类、醇类、醛类和酯类等21种物质,风味差异较明显,使得牦牛酸醡肉在番茄汤锅中的风味更加丰富,为牦牛酸醡肉在餐饮业中的应用提供了一定的参考。

小针刀联合桂枝加葛根汤治疗肩关节周围炎临床观察

目的 观察小针刀联合桂枝加葛根汤治疗肩关节周围炎(以下简称肩周炎)的临床疗效。方法 将136例肩周炎患者按照随机数字表法分为2组,对照组68例予小针刀治疗,治疗组68例在对照组治疗基础上予桂枝加葛根汤口服治疗,2组疗程均为3个月。比较2组治疗前后疼痛视觉模拟评分(VAS)、美国肩肘外科协会评分(ASES)评分及肩关节活动度,统计2组疗效,随访1年记录肩周炎复发情况。结果 治疗组总有效率97.06%(66/68),对照组总有效率88.24%(60/68),治疗组临床疗效优于对照组(P<0.05)。2组治疗后疼痛VAS均较本组治疗前降低(P<0.05),且治疗组治疗后低于对照组(P<0.05)。2组治疗后ASES疼痛和功能评分均较本组治疗前升高(P<0.05),且治疗组治疗后均高于对照组(P<0.05)。2组治疗后肩关节的各方向活动度均较本组治疗前升高(P<0.05),且治疗组治疗后均高于对照组(P<0.05)。随访1年,治疗组复发率2.94%(2/68),对照组复发率13.23%(9/68),治疗组复发率低于对照组(P<0.05)。结论 小针刀联合桂枝加葛根汤治疗肩周炎疗效肯定,显著优于单用小针刀治疗,能缓解肩周疼痛,改善临床症状,复发率较低。

透骨香酸汤饮料工艺优化研究

为丰富米酸汤加工原料的多样性,以透骨香为研究对象,按照酸汤饮料加工工艺流程,在单因素试验基础上利用响应面法对透骨香酸汤饮料的加工工艺进行研究与优化.结果表明:食盐添加量为0.15%、白砂糖添加量为4.00%、透骨香原液添加量为21.00%、凯里米酸汤添加量为21.00%为透骨香酸汤饮料的最佳工艺配比,感官评价分值为90.66;各因素对透骨香酸汤饮料感官评分的影响依次是B(白砂糖添加量)>D(凯里米酸汤添加量)>A(食盐添加量)>C(透骨香原液添加量).加工所得的透骨香酸汤饮料淡金黄色,澄清透明,无任何杂质,酸甜度适中,口感细腻,具有透骨香叶特有的清香茶味.本试验填补了米酸汤多元化发展的空缺,为酸汤饮料的发展与创新提供了理论依据.

三金化石汤辅助输尿管软镜术治疗肾结石的效果

目的研究三金化石汤辅助输尿管软镜术(RIRS)治疗肾结石的临床效果,并分析其作用机制。方法选择2016年1月至2022年11月在河南中医药大学第一附属医院接受治疗的110例肾结石患者,按照随机数表法进行分组,对照组55例接受RIRS治疗,研究组55例接受RIRS、三金化石汤辅助治疗。比较两组结石清除率、肾功能[血肌酐(SCr)、胱抑素C(Cys-C)、尿素氮(BUN)、中性粒细胞明胶酶相关脂质运载蛋白(NGAL)]、炎症反应[肿瘤坏死因子-α(TNF-α)、白介素-1β(IL-1β)、白介素-6(IL-6)及C反应蛋白(CRP)]、生活质量及并发症。结果研究组治疗2周后结石清除率(98.18%)较对照组(85.45%)高(P<0.05);两组治疗2周后SCr、Cys-C、BUN、NGAL、TNF-α、IL-1β、IL-6、CRP均降低,且研究组更低(P<0.05);两组治疗2个月后世界卫生组织生活质量简表各项评分均升高,且研究组更高(P<0.05);两组并发症发生率相比(7.27%比3.64%),差异无统计学意义(P>0.05)。结论三金化石汤辅助RIRS治疗肾结石效果确切,可有效提升结石清除率,促进肾功能恢复,改善生活质量,未增加并发症。

健脾化痰汤结合针刺治疗成人鼾症(痰湿内阻型)临床疗效观察

目的:观察健脾化痰汤结合针刺治疗成人鼾症(痰湿内阻型)临床效果。方法:将我院收治的105例成人鼾症(痰湿内阻型)患者(2019年5月~2022年6月)纳入本次研究,并以随机数字表法分为常规治疗组(52例)与中医治疗组(53例),常规治疗组患者进行常规方案治疗,中医治疗组患者采取健脾化痰汤结合针刺治疗,数据比较:临床疗效、治疗前后中医证候积分(夜寐不实、睡则打鼾、憋醒、形体肥胖等)变化及ESS嗜睡量表评分变化、两组治疗前后体质指数(BMI)及最低血氧饱和度、氧减指数、最长呼吸暂停时间以及睡眠呼吸暂停低通气指数变化、治疗满意度。结果:中医治疗组患者总有效率(96.23%)高于常规治疗组(84.62%),P<0.05;治疗前,各组患者中医证候积分(夜寐不实、睡则打鼾、憋醒、形体肥胖等)、ESS评分、BMI、最低血氧饱和度、氧减指数、最长呼吸暂停时间以及睡眠呼吸暂停低通气指数等指标比较,P>0.05,治疗后各组患者中医证候积分(夜寐不实、睡则打鼾、憋醒、形体肥胖等)、ESS评分、BMI、最低血氧饱和度、氧减指数、最长呼吸暂停时间以及睡眠呼吸暂停低通气指数等指标均改善,中医治疗组患者治疗后中医证候积分(夜寐不实、睡则打鼾、憋醒、形体肥胖等)、ESS评分、BMI、最低血氧饱和度、氧减指数、最长呼吸暂停时间以及睡眠呼吸暂停低通气指数等指标均优于常规治疗组,P<0.05;中医治疗组患者治疗满意率(96.23%)高于常规治疗组(82.69%),P<0.05。结论:健脾化痰汤结合针刺治疗成人鼾症(痰湿内阻型)临床效果显著,患者症状好转,恢复较好,患者较为认可,值得应用。

产酸乳酸菌红酸汤发酵研究

采用传统发酵红酸汤分离产酸乳酸菌菌株,开展红酸汤发酵研究。将辣椒和番茄切碎后等量混匀为发酵基质,按照1×10^(6)cfu/g接种产酸乳酸菌菌株到其中。首先采取单菌株发酵实验,挑选发酵风味好的菌株,再开展多菌株组合发酵实验,发酵结束后均记录发酵终点pH及其风味。单菌株发酵得到6株红酸汤发酵风味好的菌株,分别为:ST23-2、ST7-15、ST7-14、ST7-1、ST11-2和ST7-20;多菌株组合发酵风味最佳的是组合3与组合20发酵组;多菌株发酵风味优于单菌株。

贵州苗族、水族红酸汤滋味与香气差异分析

为评价水族红酸汤的品质特征,以苗族红酸汤为参比,采用国标法、氨基酸分析法与顶空固相微萃取-气相色谱-质谱联用法(Headspace-Solid phase microextraction-gas chromatography mass spectrometry,HS-SPME-GCMS)对苗族、水族红酸汤的理化成分、游离氨基酸及香气成分进行分析。结果表明,水族红酸汤的总酸、还原糖、脂肪和蛋白质等含量均高于苗族红酸汤;两种红酸汤中共检测出19种游离氨基酸,水族红酸汤中呈味氨基酸与总氨基酸含量是苗族红酸汤的2倍,其中丙氨酸和谷氨酸的滋味活度值(taste activity value,TAV)>1,是两种红酸汤的关键呈味氨基酸;在红酸汤中共检测出101种挥发性物质。利用正交偏最小二乘法(orthogonal least partial squares,OPLS-DA)的重要性变量投影(VIP)筛选出十六酸丙酯、4-乙基-2甲氧基苯酚、5-环己基-2戊酮、山梨酸等32个关键差异物。通过相对香气活性值(Relative odor activity value,ROAV)发现苗族红酸汤中酸味较水族红酸汤明显,水族红酸汤果香味特征较苗族红酸汤明显,两种红酸汤中脂香均由水杨酸甲酯提供,但主要呈酒香的挥发性物质不同,苗族红酸汤主要由乙醇提供,而水族红酸汤主要由4-乙基苯酚提供;感官评价显示,水族红酸汤的感官评分高于苗族酸汤。综上所述,水族红酸汤作为贵州红酸汤的一种,其品质和风味较优,具有很高的市场开发价值。

直投式菌种和母液发酵白酸汤的品质比较

白酸汤作为贵州凯里特色调味品,深受人们喜欢,但存在产量低、品质不稳定等问题。以直投式菌粉(干酪乳杆菌、植物乳杆菌)和白酸汤母液作为复合发酵剂接种发酵白酸汤,以单一母液发酵白酸汤作为对比,研究白酸汤发酵过程中理化、微生物指标及感官品质的变化规律;利用液相色谱-质谱及全二维气相色谱-飞行时间质谱技术,对比分析2组白酸汤风味物质的差异。结果表明,发酵结束时,接种发酵组(Inoculated Fermentation-7d,IF-7)的总酸及乳酸菌总数均高于自然发酵组(Natural Fermentation-7d,NF-7),pH值及酵母菌总数则低于NF-7组;IF-7组的感官评分在色泽、风味、滋味和总分方面均高于NF-7组,流动性无显著性差异;在对非挥发性风味物质的研究中,IF-7组共有21种具有显著差异的代谢物高于NF-7组,6种代谢物低于NF-7组;在对挥发性风味物质的研究中,IF-7组和NF-7组分别检测出248种和246种成分,主要为醇(以丙醇、乙醇等为主)、酸(以乙酸、丙酸等为主)及酯类物质(以乙酸丙酯、丙酸丙酯、乙酸乙酯等为主),IF-7组酯类物质含量略低于NF-7组,其他方面差异较小。以上结果表明,以直投式菌粉和白酸汤母液作为发酵剂接种发酵白酸汤能明显缩短生产时间,提升产品品质及营养价值。

响应面法优化辣椒红酸汤的配方及接种发酵工艺

以鲜辣椒为主要原料制作辣椒红酸汤,以总酸含量和感官评分为考察指标,优化了辣椒红酸汤的原辅料配方,即植物乳杆菌与肠膜明串珠菌的比例为1∶2,大蒜添加量为7%,食盐添加量为6%,生姜添加量为3%。在此基础上,对辣椒红酸汤发酵温度、发酵时间、菌种添加量进行响应面优化,确定辣椒红酸汤的最佳发酵工艺条件。结果表明,辣椒红酸汤的最佳工艺条件为组合菌种接菌量4%、发酵温度28℃、发酵时间15 d。在此工艺条件下辣椒红酸汤的总酸含量达到8.31 g/kg,所得辣椒红酸汤色泽红艳,酸咸适中,感官评分最高,达8.68。