鬼毛针中碱溶多糖的结构和生物活性

鬼毛针多糖;抗肿瘤活性;鬼毛针中碱溶多糖的结构和生物活性     

螺旋藻胶囊中氨基酸和多糖含量测定

用发光光度法测定了螺旋藻胶囊中总氨基酸和多糖的含量。结果表明本定量方法准确可靠,可用于控制该产品质量指标。     

微波消解-电感耦合等离子体质谱法测定茶叶中的稀土元素

应用微波消解,不经分离富集,用ICP-MS直接测定了9种茶叶中的15种痕量稀土元素．9种茶叶中轻稀土元素质量浓度较高,其质量浓度占被测稀土总质量浓度的80％以上．除陈香礼普和杭产绿茶稀土元素质量浓度相对较高外,其它茶叶品种闻无明显的差异性．稀土元素的检出限均小于10ng·L^-1,各元素测定的RSD（n=6）为1．85％～19．4％,样品加标回收率为97．1％～99．6％．     

甲基纤维素(MC)疏水作用的电化学研究

应用电化学循环伏安法, 以电活性小分子亚甲基蓝(MB)为探针, 研究了不同温度下修饰在玻碳电极表面的甲基纤维素(MC)凝胶的疏水性. 研究发现, 在45～70 ℃温度范围内, MB在MC凝胶修饰电极上的式电位E⁰⁽较相应的裸电极均正移, 氧化峰电流i_pa和还原峰电流i_pc分别较相应裸电极增大, 且随温度升高而增大. 这些结果表明MC分子之间发生了疏水相互作用, 且随温度的升高, 疏水作用增强. 此外, 在上述温度下, MC凝胶修饰电极上峰电流的比值i_pc/i_pa均小于1, 为0.70, 且没有观察到MB单独的吸附峰, 因此MB分子在凝胶修饰电极上发生了弱吸附. 本文研究显示电化学方法是研究该类多糖凝胶机理的一个补充手段.     

Vapor‐Based Synthesis of Poly[(4‐formyl‐p‐xylylene)‐co‐(p‐xylylene)] and Its Use for Biomimetic Surface Modifications

Summary: The vapor‐based synthesis and characterization of a reactive polymer, poly[(4‐formyl‐p‐xylylene)‐co‐(p‐xylylene)] ( 1 ), have been reported. The reactive polymer coating enables the immobilization of oligosaccharides via the chemoselective aldehyde‐hydrazide coupling reaction.

     

Ultrastructural Damages to H1N1 Influenza Virus Caused by Vapor Essential Oils

Influenza viruses are transmitted from human to human via airborne droplets and can be transferred through contaminated environmental surfaces. Some works have demonstrated the efficacy of essential oils (EOs) as antimicrobial and antiviral agents, but most of them examined the liquid phases, which are generally toxic for oral applications. In our study, we describe the antiviral activity of Citrus bergamia, Melaleuca alternifolia, Illicium verum and Eucalyptus globulus vapor EOs against influenza virus type A. In the vapor phase, C. bergamia and M. alternifolia strongly reduced viral cytopathic effect without exerting any cytotoxicity. The E. globulus vapor EO reduced viral infection by 78% with no cytotoxicity, while I. verum was not effective. Furthermore, we characterized the EOs and their vapor phase by the head-space gas chromatography–mass spectrometry technique, observing that the major component found in each liquid EO is the same one of the corresponding vapor phases, with the exception of M. alternifolia. To deepen the mechanism of action, the morphological integrity of virus particles was checked by negative staining transmission electron microscopy, showing that they interfere with the lipid bilayer of the viral envelope, leading to the decomposition of membranes. We speculated that the most abundant components of the vapor EOs might directly interfere with influenza virus envelope structures or mask viral structures important for early steps of viral infection.     

Green Tea (Camellia sinensis): A Review of Its Phytochemistry,Pharmacology, and Toxicology

Objectives Green tea (Camellia sinensis) is a kind of unfermented tea that retains the natural substance in fresh leaves to a great extent. It is regarded as the second most popular drink in the world besides water. In this paper, the phytochemistry, pharmacology, and toxicology of green tea are reviewed systematically and comprehensively. Key findings Green tea has been demonstrated to be good for human health. Nowadays, multiple pharmacologically active components have been isolated and identified from green tea, including tea polyphenols, alkaloids, amino acids, polysaccharides, and volatile components. Recent studies have demonstrated that green tea shows versatile pharmacological activities, such as antioxidant, anticancer, hypoglycemic, antibacterial, antiviral, and neuroprotective. Studies on the toxic effects of green tea extract and its main ingredients have also raised concerns including hepatotoxicity and DNA damage. Summary Green tea can be used to assist the treatment of diabetes, Alzheimer’s disease, oral cancer, and dermatitis. Consequently, green tea has shown promising practical prospects in health care and disease prevention.     

Effect of Coconut Protein and Xanthan Gum,Soybean Polysaccharide and Gelatin Interactions in Oil-Water Interface

We report on our study of the interactions between coconut protein extracted from coconut meat and three hydrocolloids (gelatin, xanthan gum, and soybean polysaccharide) and their interfacial adsorption and emulsification properties. We used Zeta potential, fluorescence spectroscopy scanning and ITC to investigate the interactions between a fixed concentration (1%) of coconut protein and varying concentrations of hydrocolloid. Through the interfacial tension and interfacial viscoelasticity, the interfacial properties of the hydrocolloid and coconut protein composite solution were explored. The physical stability of the corresponding emulsion is predicted through microstructure and stability analysis. Xanthan gum forms a flocculent complex with coconut protein under acidic conditions. Soy polysaccharides specifically bind to coconut protein. Under acidic conditions, this complex is stabilized through the steric hindrance of soy polysaccharides. Due to gelatin-coconut protein interactions, the isoelectric point of this complex changes. The interfacial tension results show that as time increases, the interfacial tensions of the three composite solutions decrease. The increase in the concentration of xanthan gum makes the interfacial tension decrease first and then increase. The addition of soybean polysaccharides reduces the interfacial tension of coconut protein. The addition of xanthan gum forms a stronger elastic interface film. Emulsion characterization showed that the gelatin-added system showed better stability. However, the addition of xanthan gum caused stratification quickly, and the addition of soybean polysaccharides also led to instability because the addition of polysaccharides led to a decrease in thermodynamic compatibility. This research lays the foundation for future research into coconut milk production technology.     

Characterization of Roasting Time on Sensory Quality,Color, Taste,and Nonvolatile Compounds of Yuan An Yellow Tea

Roasting is crucial for producing Yuan An yellow tea (YAYT) as it substantially affects sensory quality. However, the effect of roasting time on YAYT flavor quality is not clear. To investigate the effect of roasting time on the sensory qualities, chemical components, odor profiles, and metabolic profile of YAYTs produced with 13 min roasting, 16 min roasting, 19 min roasting, 22 min roasting, and 25 min roasting were determined. The YAYTs roasted for 22 min got higher sensory scores and better chemical qualities, such as the content of gallocatechin (GC), gallocatechin gallate (GCG), free amino acids, solutable sugar, meanwhile the lightness decreased, the hue of tea brew color (b) increased, which meant the tea brew got darker and yellower. YAYTs roasted for 22 min also increased the contents of key odorants, such as benzaldehyde, nonanal, β-cyclocitral, linalool, nerol, α-cedrol, β-ionone, limonene, 2-methylfuran, indole, and longiborneol. Moreover, non-targeted metabolomics identified up to 14 differentially expressed metabolites through pair-wise comparisons, such as flavonoids, phenolic acids, sucrose, and critical metabolites, which were the main components corresponding to YAYT roasted for 22 min. In summary, the current results provide scientific guidance for the production of high quality YAYT.     

绿茶对水溶液中Pb2+和Cd2+吸附性能初步研究

研究了绿茶对溶液中Pb2 和Cd2 离子的吸附和解吸性质。考察了pH、温度、吸附时间对绿茶吸附性能的影响,得到吸附动力学曲线和吸附等温线。结果表明,茶叶在pH为4~6的弱酸性范围内对两种金属离子的吸附效果最佳,在30℃时,茶叶对Pb2 和Cd2 的饱和吸附量分别为46.66 mg/g和33.29mg/g,吸附符合Langmuir吸附等温方程,并对吸附机理进行了初步的探讨。对解吸条件研究发现,用0.1 mol/L HCl和EDTA作为解吸剂,对Pb2 和Cd2 的解吸效果较好,解吸率达80%以上,可有效回收重金属Pb2 和Cd2 。