枸杞雄性不育性与游离脯氨酸含量的关系

[目的]揭示枸杞雄性不育败育的生理生化机制。[方法]通过分析比较枸杞雄性不育株和可育株叶片及花蕾中游离脯氨酸的含量研究枸杞雄性不育性与游离脯氨酸含量的关系。[结果]在减数分裂期和花粉成熟期,雄性不育株YX-1的叶片游离脯氨酸含量高于可育株宁杞1号。叶片游离脯氨酸含量在春梢生长期最高,在展叶期最低。在生殖生长阶段,宁杞1号的叶片游离脯氨酸含量逐渐降低,YX-1的叶片游离脯氨酸含量逐渐升高。随着花蕾的发育,YX-1的花蕾脯氨酸含量逐渐降低,宁杞1号的花蕾脯氨酸含量逐渐升高。在减数分裂时期和花粉成熟期,YX-1的花蕾游离脯氨酸含量明显低于宁杞1号。[结论]不育株叶片游离脯氨酸含量高于可育株,花蕾游离脯氨酸含量低于可育株,可能是导致雄性不育的原因。     

烟草中游离态烟碱的测定

用有机溶剂萃取烟草中的游离态烟碱,考查溶剂、萃取方式、料液比、提取时间、提取温度和振荡速度等对游离烟碱得率的影响。结果表明,料液比为1：30时,三氯甲烷为萃取溶剂,在40℃条件下提取30 min,摇床转速为200 r/min时,提取效果最好。     

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。     

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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.