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AIM: To investigate the effect of microwave radiation at different intensities on the rat myocardium and its possible mechanism.METHODS: The rats were radiated by the intensity of 500, 1 000, 1 500 and 2 000 W/m2 with 2 450 MHz microwave for 6 min. The heart tissue was collected 6 h after microwave radiation. ATP and mitochondria complex Ⅳ and Ⅴ were measured. The changes of the tissue structures were observed under transmission electron microscope. The apoptosis of the myocardial cells was detected by a cell analyzer. The protein level of cleaved caspase-3 was determined by Western blotting.RESULTS: The concentration of ATP and activity of mitochondria complex Ⅳand Ⅴ signi-ficantly decreased compared with control group in the cardiac tissues. The decreased number, morphological abnormalities such as dissolved cavitation, matrix and obvious tumefaction of mitochondria were observed under transmission electron microscope. The microwave radiation induced the apoptosis of myocardial cells in the rats. The cell apoptotic rate and the protein level of cleaved caspase-3 increased with increasing intensity of microwave radiation(P<0.05).CONCLUSION: Microwave radiation has obvious injury effect on the rat heart, which can cause cardiac energy metabolism dysregulation and cardiac myocyte apoptosis. 相似文献
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以福鼎大毫茶为原料,以摊放程度、杀青方式、二青方式为因素,进行3因素2水平L4(23)正交试验,从感官品质、生化成分含量、茶汤色度值和滋味化学鉴定得分等品质指标探讨微波杀青、微波二青工艺对大叶类卷曲形绿茶品质的影响。结果表明,微波工艺对提高绿茶"清汤绿叶"品质和滋味鲜爽度有益,能够显著提升卷曲形绿茶的色泽、明亮度、绿度、鲜度和总体品质。综合感官审评结果和品饮习惯,认为卷曲形绿茶的优选工艺流程为:"摊放减重率20%~25%→微波杀青→揉捻→炒二青→搓团提毫→烘干"(即Q4),制出的卷曲形绿茶外形色泽绿润、梗鲜绿,与传统工艺的品质风格迥然不同,香气清纯、滋味鲜爽、汤色绿艳、叶底绿亮均匀。 相似文献
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茶叶微波固样技术研究 总被引:3,自引:1,他引:3
以苹云和福鼎大毫两个品种的一芽二叶为材料,进行微波固样研究,并以蒸青固样进行比较,结果表明:微波固样效果优于蒸青固样;不同茶树品种其主要生化成分及水浸出物等存在不同程度的差异性;不同微波时间对水浸出物、茶多酚、儿茶素总量的影响差异显著,而对氨基酸、总黄酮、可溶性糖和咖啡碱的影响不明显;对苹云来说,微波时间控制在80s时茶多酚、氨基酸、水浸出物、儿茶素总量的保留量最大;福鼎大毫则以微波时间控制在60s时,各生化成分可获得最大保留量。所以,茶叶微波固样时间宜控制在60~80s。 相似文献
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In order to make male flower tea of Eucommia ulmoides, this paper systematically investigated the effects of microwave drying, a newly emerging drying method, on the contents of functional constituents contained in the flower (such as total flavonoids, chlorogenic acid, aucubin and geniposidic acid) from the aspects of microwave output power and time of treatment. A comparison was conducted in the view of tea quality between microwave drying and conventional drying methods used in tea manufacturing, such as pan baking drying and oven ventilation baking drying. The results indicated that microwave drying method could maximally maintain the functional constituents. Further comparison on sensory quality showed that by microwave drying mode, the shape of the stamens of the flower was intact, the color was greenish, the liquor of the flower tea was fresh with strong Eucommia male flower flavor. 相似文献
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用 IRIS Intrepid II XSP ICP全谱直读等离子体发射光谱仪,对黄山名茶中 Se、Fe、Mn、Cd、Cr、Co、Ni、Cu、Pb、Zn等微量元素进行了测定,通过试验,选择了仪器的最佳分析条件。方法简便快速,精密度和准确度均符合要求。该方法用于实际茶叶样品分析,结果令人满意。 相似文献