亮叶杨桐叶超临界二氧化碳提取物的抗氧化活性研究

［目的］ 为亮叶杨桐叶的开发利用提供参考依据。［方法］ 采用超临界流体萃取技术制备亮叶杨桐叶的超临界CO2提取物并测定其抗氧化活性。［结果］ 超临界提取2 h后,从第一级分离器中收集到8.4 g树脂状褐色固体。GC-MS分析表明,该提取物的主要成分为植物甾醇,此外还含有一些维生素E类物质。亮叶杨桐叶超临界CO2提取物具有较强的清除DPPH自由基的能力,且其浓度与DPPH抑制率之间呈现明显的线性关系（r^2=0.998 5）。加入0.5 mg/ml的亮叶杨桐叶超临界CO2提取物后,亚油酸过氧化作用受到了显著的抑制,其对亚油酸过氧化的抑制率持续3 d维持在90%以上。［结论］ 亮叶杨桐叶超临界二氧化碳提取物具有较强的清除DPPH自由基和抑制亚油酸过氧化的能力。     

不同产地黄酒中营养功能成分的比较分析

[目的]时我国不同地域生产的黄酒产品中营养功能成分进行差异性分析。[方法]采用Folin—Diocalteu法、HPLC法和原子吸收法对不同产地的18种黄酒中的总酚含量、游离氨基酸含量、矿物元素含量分别进行测定。[结果]浙江绍兴黄酒中的总酚平均含量为0．91mg／ml,游离氨基酸平均含量为3．3g/L,均显著高于上海黄酒和江苏黄酒,除Fe元素含量较低外,绍兴黄酒中Zn、Mn、Mg、Ca等矿物质含量均比上海和江苏黄酒丰富。[结论]我国黄酒产品的营养功能品质存在着地域差异性。     

Purification and Characterization of an Antioxidant Protein from Pearl Oyster (Pinctada fucata martensii)

Protein from pearl oyster (Pinctada fucata martensii) was purified and characterized. Results showed that the pearl muscle protein (PMP) was composed of a single polypeptide with a molecular weight of approximate 11.6 kDa and contained 95.1% of the protein and 4.92% of the carbohydrate of the oyster. The polypeptide appears to be a glycoprotein, since the Fourier transform infrared (FTIR) spectroscopy of the PMP shows the typical characteristics of protein and polysaccharides. The denaturation temperature of the PMP was 81.3°C by differential scanning calorimetry. Circular dichroism spectroscopy showed that the PMP has a highly ordered structure. The PMP (200 μg/mL) showed a high oxygen radical absorbance activity (ORAC) of 6.57 μmol Trolox/μmol protein. Its antioxidant activity was stable at temperatures from 30–80°C and pH 2–10. The antioxidant activity was significantly inhibited by Zn²⁺, Ca²⁺, and EDTA and enhanced by Mn²⁺. The results suggest that the PMP could be used as a potential natural antioxidant.     

兔肉发酵香肠营养分析

以木糖葡萄球菌（Staphylococcus xylosus）C18、植物乳杆菌（Lactobacillus plantarum）L26、德巴利汉逊氏酵母（Debaryomyces hansenula）Y36为发酵剂制作兔肉发酵香肠,以获得营养价值得到显著改善的兔肉发酵香肠制品。[方法]以3种菌单独接种及混合接种兔肉香肠与对照组作比较,选取其所含游离氨基酸、游离脂肪酸进行分析研究。[结果]C18组必需氨基酸总量最高（C18组赖氨酸含量低于L26和Y36组）;C18和Y36对脂类的分解能力高于L26,对蛋白质的水解作用则低于L26。[结论]3种菌复合发酵的香肠多不饱和脂肪酸含量增加;接菌发酵的兔肉香肠营养价值显著高于未接菌组。L26组甘氨酸、C18组丝氨酸的百分含量高,改善甜味;L26组的苦味氨基酸缬氨酸含量最低,蛋氨酸、异亮氨酸含量混合发酵组最低。     

免费开放下公共图书馆外借工作拓展机制实践

“十二五”规划提出：“坚持社会主义先进文化前进方向,弘扬中华文化,建设和谐文化,发展文化事业和文化产业．满足人民群众不断增长的精神文化需求,充分发挥文化引导社会、教育人民、推动发展的功能．增强民族凝聚力和创造力。”图书馆作为推动文化事业大发展大繁荣的重要基地更要完成好自己的使命。在图书馆免费开放的新形势下,外借服务工作要制定相应的完善的配套服务体系、创新的服务理念、人性化的服务设施。在加强图书馆的馆藏资源与人力资源建设的同时,着重为全民学习和社会进步提供强有力的智力资源和阅读保障。     

Lipid peroxidation,protein oxidant and antioxidant status of muscle and serum for juvenile Jian carp (Cyprinus carpio var. Jian) fed grade levels of methionine hydroxy analogue

Lipid peroxidation, protein oxidation and antioxidant status of serum and muscle in juvenile Jian carp (Cyprinus carpio var. Jian) fed graded levels of methionine hydroxy analogue (MHA: 0, 5.1, 7.6, 10.2, 12.7, 15.3 g kg^?1 diet) for 60 days were investigated. Both malondialdehyde and protein carbonyl content in serum and muscle decreased with increasing dietary MHA level up to 5.1–10.2 g kg^?1 diet (P < 0.05). Anti‐hydroxyl radical and activities of catalase, glutathione peroxidase and glutathione reductase in muscle and serum, as well as anti‐superoxide anion, superoxide dismutase activity and glutathione content in serum, increased with optimal MHA supplement (P < 0.05). Meanwhile, glutathione‐S‐transferase activity in serum showed a downward trend with dietary MHA up to 7.6 g kg^?1 diet (P < 0.05). These results indicated that MHA improved antioxidant status and depressed lipid and protein oxidation in serum and muscle.     

野生卷丹百合黄酮类化合物抗氧化能力的研究

以野生卷丹百合、兰州百合为材料,测定D-101大孔树脂纯化处理前后的总黄酮含量,并比较卷丹百合、芦丁和兰州百合的抗氧化能力。结果表明,用D-101大孔树脂纯化处理前后卷丹百合中总黄酮含量分别为2.187 9和1.723 4 mg/g,兰州百合在纯化前后总黄酮含量分别为1.650 6和1.326 3 mg/g。卷丹百合总黄酮对O2-.、.OH和DPPH都有良好的清除能力且清除效果强于芦丁及兰州百合,表现为:①当提取物质量浓度达到4.00 g/L时,对O2-.的清除率达到89.64%,比同质量浓度芦丁与兰州百合分别高出70.58%和2.57%;②当提取物质量浓度达到2.40 g/L时,对.OH的清除率为62.83%,而同质量浓度芦丁与兰州百合分别为35.68%和25.35%;③当提取物质量浓度达到1.00 g/L时,对DPPH的清除率为47.45%,在同质量浓度下分别比芦丁与兰州百合高出6.82和7.39个百分点。     

Heat induced formation of free radicals in wheat flour

Oxidative Stability of bread is increasingly being recognized as important for long shelf-life. Formation of free radicals in whole wheat flour and white flour during heating was compared using Electron Spin Resonance spectroscopy in order to identify the primary oxidative events. Heating lead to a higher content of free radicals in wholemeal wheat flour than in white flour, since components in the husk seem to make a major contribution. Two different pathways are suggested for the formation of free radicals in wheat flour. The activation energy for the radical formation in the flours was estimated by Arrhenius plot as 34 kJ mol⁻¹ up to 453 K, and above 473 K higher activation energies were observed. The change in activation energies indicates a change in reaction mechanisms for oxidation probably involving species with different mobility, i.e. different molecular weight. The accumulated concentration of free radicals in heated flour increased during one month storage and it is slightly affected by the water activity in the storage container.     

牡丹多糖的提取及其对自由基和亚硝酸根离子的清除作用

为探讨牡丹多糖抗氧化及其清除亚硝酸根离子的能力,对牡丹根进行脱脂、去蛋白等操作,建立了牡丹多糖的提取、纯化工艺,同时测定牡丹根中主要物质组成;通过检测不同质量浓度多糖溶液对DPPH自由基、O_2·和NO_2的清除率,评价牡丹多糖清除自由基和亚硝酸根离子的活性。结果表明,牡丹根的物质组成大致为:粗脂肪含量为6%,蛋白质含量为12%,多糖含量较为丰富,约为29%。确定了制备牡丹多糖的去蛋白最佳方案为:Sevage试剂中氯仿与正丁醇体积比为3∶1,多糖提取液与Sevage试剂添加量体积比为4∶1。牡丹多糖对2种自由基和NO_2均具有不同程度的清除能力,随着多糖质量浓度的逐渐增大,清除率变化趋势表现为先急剧增大,再缓慢升高,最后趋于稳定。对DPPH自由基、O_2·和NO_2达到较好清除效果的多糖质量浓度分别为2.5、2.5、1.0 g/L。牡丹多糖是一种良好的天然抗氧化剂。     

DPD分光光度法测定水中游离氯的不确定度评定

[目的]建立分光光度法测定水中游离氯的不确定度评定方法。[方法]根据HJ 586—2010规定的检测方法,对DPD分光光度法测定水中游离氯进行了不确定度评定。对测量不确定度分量的来源,包括标准物质、标准溶液配制和稀释过程、测量重复性、标准曲线线性拟合等进行分析。最后计算了合成不确定度和扩展不确定度。[结果]曲线线性拟合引入的不确定度对合成不确定度贡献最大,其次为测量重复性和标准系列溶液配制引入的不确定度,标准贮备液引入的不确定度分量贡献最小,可忽略不计。[结论]该研究可为准确测定水中游离氯含量提供理论支持。