共查询到18条相似文献，搜索用时 187 毫秒
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目的优化丹参灵芝丸的提取工艺。方法:采用L_9(3~4)正交试验法,以丹参酮ⅡA和氧化苦参碱的含量的综合评分为评价指标,考察乙醇浓度、加醇倍量、提取时间及提取次数对脂溶性成分提取工艺的影响;以丹酚酸B和总多糖含量的综合评分为评价指标,考察加水倍量、提取时间、提取次数对水溶性成分提取工艺的影响,优化丹参灵芝丸的提取工艺。结果脂溶性成分最佳提取工艺为8倍量75%乙醇回流提取三次,每次1.0h;水溶性成分最佳提取工艺为8倍量水煎煮三次,每次1.5h。结论验证试验表明,该提取工艺稳定可行、重复性良好。研究为丹参灵芝丸工业化生产提供了依据。 相似文献
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目的采用9种不同方法对天麻进行炮制,考察炮制前后天麻中天麻素、对羟基苯甲醇含量的变化情况及抗氧化活性的变化情况。方法采用HPLC法测定天麻生品和各炮制品中天麻素和对羟基苯甲醇的含量,并对不同炮制品进行DPPH法抗氧化实验。结果炮制后姜炙天麻中天麻素含量最高;炒黄后的天麻中天麻素含量最低;醋炙天麻中对羟基苯甲醇的含量最高;炒焦后的天麻中对羟基苯甲醇的含量最低;炒炭后的天麻抗氧化效果高于其他炮制品。结论不同炮制方法对天麻中两种化学成分的含量是有影响的,各炮制品的抗氧化活性也有差别。 相似文献
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不同产地平贝母营养元素、有效成分及其相关性研究 总被引：1，自引：0，他引：1
为平贝母药材的质量评价提供参考和平贝母道地药材的规范化栽培提供理论指导,对东北三省9个不同产地的平贝母营养元素的含量和有效成分进行研究。结果显示平贝母中的N、P、K、B、Ca、Fe、Mg、Mn、Zn含量平均值分别为27420mg/kg、4440mg/kg、18500mg/kg、6.0mg/kg、1310mg/kg、610mg/kg、1160mg/kg、30mg/kg、160mg/kg,Cu、cd、Pb、Hg重金属含量不超标。9个不同产地之间的平贝母总生物碱含量差异达到了极显著水平;K、Hg和含量差异达到了显著水平,B、Ca、Fe、Mg、Mn、Zn、N、P、Cu、Cd、Pb和总皂苷含量的差异不显著。所有平贝母鳞茎营养元素和总生物碱含量无相关性,只有K元素和总皂苷含量呈显著正相关,可以模拟线性回归方程。 相似文献
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Thomas Hatzold Ibrahim Elmadfa Rainer Gross 《Plant foods for human nutrition (Dordrecht, Netherlands)》1983,32(2):125-132
The seeds ofLupinus mutabilis show on average a protein content of 42.6% and a fat content of 18.7%. Unfortunately they contain up to 4.5% of bitter alkaloids which must be removed before consumption. Edible oil and protein concentrate were produced from the seeds at an industrial level. The oil is of good quality and is recommended for human nutrition. The main fatty acid is oleic while the main tocopherol is γ-tocopherol. During the refining process, which includes a washing process with aqueous acids for debittering, the alkaloid content of the oil is reduced to 5 ppm. During the extraction of the oil the alkaloids are concentrated in the oil cake, from which they can be removed by washing with an ethanol-water mixture. A protein concentrate containing 72.3% protein and 0.06% residual alkaloids is obtained. The analysis of alkaloid pattern by gas-chromatography showed that the alkaloid composition of the crude oil differs totally from that of the seed. The relative percentage of the alkaloid esters and that of the Tetrahydrorhombifoline are very much higher in the oil than in the seed. During the debittering process of the oil cake the relative percentage of the hydroxylupanines increases. 相似文献
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《Industrial Crops and Products》2004,19(2):191-195
In industrial plants such as medicinal plants, the content of the economically important metabolite is more important than the yield of the plant part containing the metabolite, as it determines the cost of extraction of the metabolite. Two high alkaloid content mutants of periwinkle (Catharanthus roseus, a medicinal plant yielding anti-cancer and anti-hypertension alkaloids) were developed through induced mutagenesis. Since the availability of nitrogen (N) is expected to play an important role in the biosynthesis and accumulation of alkaloids in plants, the effect of N fertilization on the content of alkaloids of two high alkaloid content mutants of periwinkle was studied, in comparison with their parental variety, Nirmal, to determine the possibility of further increasing their alkaloid contents. The three genotypes were evaluated at three levels of N (0, 100 and 150 kg ha−1) fertilization in a split plot experiment, which was repeated over 2 years. N fertilization significantly increased the content of alkaloids both in leaves and roots of all genotypes. Over genotypes, application of 150 kg ha−1 of N resulted in an increase of 42 and 32% in the content of leaf and root alkaloids, respectively. However, the increase was highest in genotypes with the lowest content of leaf or root alkaloids. The high alkaloid mutants grown at 150 kg ha−1of N fertilization exhibited an increase of 87 and 56% in the content of leaf and root alkaloids, respectively, when compared with their parental variety grown without nitrogen fertilization. N fertilization increased leaf and root yields by 170 and 90%, respectively. The increase in contents of leaf and root alkaloids, due to N application, paralleled the increase in leaf and root yields. 相似文献
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Juan Ramírez-Godínez Judith Jaimez-Ordaz Araceli Castañeda-Ovando Javier Añorve-Morga Verónica Salazar-Pereda Luis Guillermo González-Olivares Elizabeth Contreras-López 《Plant foods for human nutrition (Dordrecht, Netherlands)》2017,72(1):34-40
Since ancient times, ginger (Zingiber officinale) has been widely used for culinary and medicinal purposes. This rhizome possesses several chemical constituents; most of them present antioxidant capacity due mainly to the presence of phenolic compounds. Thus, the physical conditions for the optimal extraction of antioxidant components of ginger were investigated by applying a Box-Behnken experimental design. Extracts of ginger were prepared using water as solvent in a conventional solid–liquid extraction. The analyzed variables were time (5, 15 and 25 min), temperature (20, 55 and 90 °C) and sample concentration (2, 6 and 10 %). The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl method and a modified ferric reducing antioxidant power assay while total phenolics were measured by Folin & Ciocalteu’s method. The suggested experimental design allowed the acquisition of aqueous extracts of ginger with diverse antioxidant activity (100–555 mg Trolox/100 g, 147–1237 mg Fe2+/100 g and 50–332 mg gallic acid/100 g). Temperature was the determining factor in the extraction of components with antioxidant activity, regardless of time and sample quantity. The optimal physical conditions that allowed the highest antioxidant activity were: 90 °C, 15 min and 2 % of the sample. The correlation value between the antioxidant activity by ferric reducing antioxidant power assay and the content of total phenolics was R2?=?0.83. The experimental design applied allowed the determination of the physical conditions under which ginger aqueous extracts liberate compounds with antioxidant activity. Most of them are of the phenolic type as it was demonstrated through the correlation established between different methods used to measure antioxidant capacity. 相似文献
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以铁皮石斛的原球茎、无根苗（无根试管苗）、茎段和叶片为材料,研究不同光质条件对铁皮石斛原球茎增殖及4种材料中多糖和生物碱含量的影响。结果表明,在绿光下原球茎的增长率明显低于其他光质,在白光和蓝光下原球茎的增长率较好;在4种材料中,蓝光能促进生物碱的合成,有利于生物碱积累,而红光能促进碳水化合物的积累,有利于多糖含量增加,绿光则不同程度地抑制多糖和生物碱的积累。 相似文献
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Éva Németh-Zámbori Csilla JászberényiPéter Rajhárt Jen? Bernáth 《Industrial Crops and Products》2011,33(3):690-696
Five varieties (‘Minoan’, ‘Medea’, ‘Korona’, ‘Przemko’, ‘Kozmosz’) of poppy representing different chemotypes were combined and the alkaloid profiles of F1-F3 progenies were studied during 2006-2009.In the crosses of high alkaloid containing varieties the content of total alkaloids and that of morphine and thebaine showed increased levels in the hybrid generations which persisted till F3. Narcotine (noscapine), however accumulated at lower level than the midparent values and showed a decreasing tendency over generations. A higher number of homogenous strains starts to appear in F3 progenies. The majority of codeine containing individuals concentrates to certain strains. A growing number of high thebaine containing individuals was observed in several combinations. In the crosses with low alkaloid containing parent (‘Przemko’) the F1 exhibits considerable heterosis for total alkaloid content. Low alkaloid containing recessive individuals segregate in F2 and stabilise in F3.Results of our crossing experiments reflected well the effects of genetic regulation at three levels of enzymatic processes during the biosynthesis of poppy alkaloids. Data support the recessive determination of transformations at TyDC (tyrosine decarboxylase) and BBE (berberine bridge enzyme) levels while more complex (polygenic) effects are supposed in controlling the quantity of narcotine (noscapine) and morphinanes. Selection for fixing very low alkaloid content and narcotine may be effective in early F2 generations, however a selection for morphinanes is not worthy before F3. 相似文献
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为降低红曲黄酒的热性,在传统红曲黄酒酿造工艺基础上引入绿茶共发酵技术,研究其对红曲黄酒酿造品质及寒热性的影响。结果表明,在落缸时添加绿茶共发酵可丰富红曲黄酒的风味,抑制红曲黄酒的酸化,降低红曲黄酒的热性。绿茶的适宜添加量为1.0‰,发酵后的黄酒出酒率为传统黄酒的1.12倍,总酸含量降低9.65%,总酚含量提高13.3%,寒热指数下降43.09%,差异均达极显著水平(P0.01)。酿造的红曲黄酒新产品物性温和、口感酸涩适中、酒香茶香协调,且不失红曲黄酒典型性风格。该研究为研发温和型红曲黄酒新产品提供了理论依据和技术支持。 相似文献