共查询到19条相似文献，搜索用时 156 毫秒
1.
为了获得含白藜芦醇较多的花生根、茎作为提取白藜芦醇的原料。该文考察了华东不同地区、不同品种、不同采收时间以及采后存放、提取环境对花生根、茎中的白藜芦醇含量的影响。结果表明:白藜芦醇富集在花生根表皮,木质部含量较少;不同生长环境、不同品种对花生中白藜芦醇的含量影响较大;同一品种,采收时间越晚,白藜芦醇含量越高。采收后的花生根霉变会提高其中的白藜芦醇含量;花生中白藜芦醇在酸性条件下较为稳定,而碱性条件下易变性。采用合适品种的晚收花生根在酸性条件下提取可得到白藜芦醇含量较高的原料。 相似文献
2.
为探明间作体系中光照条件对矮杆作物产量及根际微生物群落影响的因果关系,本研究依托江苏省农业科学院玉米/花生间作长期试验平台,通过带状间作行朝向设置低光(LL)与高光(HL)条件,利用同位素标记和高通量测序技术,研究不同光照条件下矮杆花生根际光合碳分泌对根际细菌群落结构及作物产量的影响。结果表明：①提高花生冠层光截获增加了花生根际光合碳分配；②光照条件差异引起了花生根际细菌群落结构及关键细菌类群变化；③高光照条件通过改变间作花生根际功能细菌群落提升花生产量。研究结果为优化间作种植管理措施,增加高矮作物间作体系产量提供了新思路。 相似文献
3.
为了提高红衣花生牛奶游离氨基酸含量,应用中性蛋白酶和木瓜蛋白酶这两种常用蛋白酶进行酶解,通过对酶解产品中游离氨基酸含量增加效果和滋味等感观品质的评价,筛选最佳红衣花生牛奶酶解工艺参数.为了防止酶解后的红衣花生奶产品发生分层现象,对乳化剂的配方也进行了优化研究.结果表明,最佳酶解工艺条件是中性蛋白酶280u/g(花生)-1、木瓜蛋白酶288u/g(花生)-1,温度50℃,时间1h;乳化剂的使用量为蔗糖脂肪酸酯0.50%,单甘酯0.15%.所得产品的游离氨基酸含量提高4.1倍、色泽和风味正常,在室温下放置3个月以上均匀不分层. 相似文献
4.
为了优化超声波辅助酶解制备花生蛋白抗菌肽工艺条件,以低温冷榨花生蛋白粉为原料,采用单因素试验和响应面Box-Benhnken试验设计方法,研究酶解得到的抗菌肽复合物对1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率和对大肠埃希氏菌抑菌圈大小。结果表明,超声波辅助酶解制备花生蛋白抗菌肽复合物的最优工艺参数为底物浓度10%、初始pH值8.0、加酶量2.4 A·100 m L-1、超声波功率210 W、超声波频率45 k Hz、酶解温度47℃、酶解时间44 min;在此最佳工艺条件下,抗菌肽复合物对DPPH自由基清除率及大肠埃希氏菌的抑菌圈直径模型预测值分别为39.82%和1.77 cm,验证试验的DPPH自由基清除率(46.41%±2.10%)远大于模型预测值(39.82%),抑菌圈直径(1.70±0.04cm)与模型预测值(1.77 cm)相差不大。本研究结果为花生抗菌肽的分离、纯化、生物活性、构效关系及分子改造等方面的研究提供了理论依据。 相似文献
5.
为进一步开发红叶李资源,筛选其活性成分,通过比较水煮沸、醇回流、超声、微波、闪式、超临界CO_2(SFE-CO_2)、复合酶酶解等提取方法对红叶李花中总黄酮含量的影响和对α-葡萄糖苷酶活性的抑制效果,确定最佳提取方法,并通过单因素试验和响应面法优选提取工艺。结果表明,复合酶酶解联合SFE-CO_2萃取工艺提取效率和生物活性最佳,SFE-CO_2萃取的总黄酮对α-葡萄糖苷酶抑制率达到96.09%,IC50为12.16μg·m L-1。最佳提取工艺为:酶解温度30℃,酶解时间3.5 h,酶用量0.10%,萃取压力30 MPa,乙醇浓度85%,萃取温度45℃,萃取时间60 min。此条件下的总黄酮得率为11.55%。本研究结果为红叶李花中总黄酮的开发与利用提供了技术参考。 相似文献
6.
水热预处理提高花生分离蛋白酶解效率及其机理分析 总被引：1，自引：1，他引：0
为了提高花生分离蛋白的酶解效率,该文采用水热法对花生分离蛋白进行预处理,利用响应面试验设计优化预处理工艺,并研究比较了预处理前后花生分离蛋白酶解敏感性和空间构象的变化。结果表明:优化后的最佳预处理条件为水热压力90 MPa、水热温度85℃、水热时间20 min,此条件下酶解产物水解度达到16.3%,相对未经预处理的酶解产物提高了8.1个百分点。水热预处理提高了花生分离蛋白的主要组分花生球蛋白和伴球蛋白的酶解敏感性,使酶解产物蛋白质回收率提高了31.9个百分点。进行荧光光谱和红外光谱分析发现水热预处理使花生分离蛋白三级结构展开、二级结构紧密程度下降,可能是其酶解敏感性提高的主要原因。因此水热预处理是一种辅助提高花生分离蛋白酶解效率行之有效的方法。 相似文献
7.
超声波辅助酶法提取甘薯渣膳食纤维的研究 总被引：4，自引：0，他引：4
为了高效提取薯渣膳食纤维,本文以甘薯渣为原料,采用超声波技术辅助酶法提取甘薯膳食纤维,探讨料水比、超声功率、超声时间、酶用量和酶解温度对甘薯膳食纤维得率和可溶性膳食纤维含量的影响,并采取正交法对提取工艺进行优化。确定甘薯渣膳食纤维的提取条件为:料液比1∶50,超声功率400W,超声时间10min,纤维素酶用量3μL·g-1,酶解温度65℃;该工艺条件下膳食纤维得率为39.17%,可溶性膳食纤维含量高达13.49%。本研究为甘薯的精深加工提供了理论依据,并为进一步研究甘薯膳食纤维的构效关系奠定了基础。 相似文献
8.
速溶龙眼粉加工的酶解提取与喷雾干燥工艺优化 总被引：6，自引：1，他引：5
为了建立速溶龙眼粉的加工技术,运用均匀设计法优化了龙眼干中可溶性固形物酶解提取工艺条件,采用响应面分析法优化了其提取液的喷雾干燥工艺条件,结果表明：以龙眼果肉干（含水率13.62 %）为原料,用果胶酶和纤维素酶同时酶解提取,pH3.1,酶解温度52℃,酶解时间160 min,果胶酶用量0.6‰,纤维素酶用量0.15‰,龙眼干中可溶性固形物得率达85.26%;当酶解提取液中可溶性固形物浓度达25%时,采用喷雾干燥法,选取麦芽糊精为助干剂,其与可溶性固形物含量比0.8：1,热风温度185℃,热风流量26.47 m3/h,入料流量0.20 L/h,在此条件下,龙眼粉得率为48.58%,含水率＜5%,水溶性良好,色泽风味佳。由此说明,以龙眼果肉干为原料采取酶解提取与喷雾干燥相结合的工艺可有效加工速溶龙眼粉。 相似文献
9.
超声预处理微波辅助酶解生产猪血活性肽工艺优化 总被引：2，自引：1，他引：1
为了充分挖掘畜禽血液蛋白质资源及开发具有保健功能的血液深加工生物制品,以猪血细胞为原料,在超声波破碎细胞后,利用微波辅助技术,对Alcalase内切酶酶解猪血红蛋白的工艺条件进行了优化。结果表明：当水与血细胞体积比为5：1,超声波功率为300 W时,超声处理25 min后,在功率为500 W的微波中进行酶解,得出最佳酶解条件为：Alcalase内切酶加酶量体积比6.77%,酶解温度54℃,酶解时间11 min,得到血红蛋白的水解度为23.63%,酶解产物大部分为相对分子质量在635.7～1151.1 Da的短肽。该文提供了一种快速提取猪血活性肽的试验方法,在实际生产中具有较好的应用价值。 相似文献
10.
连续施用有机肥对连作花生根际微生物种群和 酶活性的影响 总被引：5，自引：1，他引：5
花生连作导致土传病害易发,严重制约其产量和品质。为探讨持续施用有机肥缓解连作花生病害发生的防治机理,大田条件下研究了连续6年施用化肥、普通有机肥和生物有机肥(接种内生菌拟茎点霉B3)后对连作花生根腐病、根际土壤典型微生物种群和酶活的影响。结果表明:与单施化肥相比,持续施用普通有机肥和生物有机肥可有效控制连作花生土传病害发生,荚果产量提高23.8%和47.9%。连续施用普通有机肥和生物有机肥均显著提高根际过氧化氢酶、脱氢酶和酚氧化酶活性,荧光定量PCR进一步测定出连续施用有机肥可显著增加连作花生根际细菌和真菌的数量,说明连续施用有机肥后连作花生根际微生物活性显著提升。连续施用普通有机肥和生物有机肥显著增加了连作花生根际有益微生物种群的数量,其中放线菌增加0.9倍和1.6倍,假单胞菌增加10.9倍和13.1倍,伯克氏菌增加2.6倍和1.9倍,芽孢杆菌增加1.1倍和2.1倍;然而连续施用有机肥对连作花生根际主要致病微生物种群(如镰刀菌属和青枯雷尔氏菌)无明显影响。表明通过持续施用有机肥可有效提高连作花生根际有益微生物种群的数量和土壤酶活性,进而改善连作花生根际微生态环境,增强连作土壤抑病能力,以达到控制连作花生土传病害易发的目的。 相似文献
11.
Peanut roots as a source of resveratrol 总被引：12，自引：0，他引：12
A potent antioxidant, resveratrol (3,4',5-trihydroxystilbene), was extracted using 80% methanol from peanut roots (Arachis hypogaea L.), isolated with a solid-phase extraction column, purified by a semipreparative HPLC, and identified with 1H NMR and MS. The highest and lowest resveratrol contents in the peanut roots of 2000 fall and 2001 spring crops were 1.330 and 0.130 mg/g and 0.063 and 0.015 mg/g, respectively. When the dehydrated peanut root powders of spring and fall crops were combined and cooked with pork-fat patties (1%, w/w) and the separated oils were stored at 60 degrees C for conjugated diene hydroperoxide (CDHP) determination, CDHP contents of the control oils increased after 3 days of storage, whereas the contents in the peanut root-treated oils of spring and fall crops did not increase after 9 and 15 days of storage, respectively. It is of merit to find that peanut roots, usually left in the field as agricultural waste, contain resveratrol and bear potent antioxidative activity. 相似文献
12.
Comparative characterization of peanuts grown by aquatic floating cultivation and field cultivation for seed and resveratrol production 总被引：1，自引：0，他引：1
Liu CD Wen YY Chiou JM Wang KH Chiou RY 《Journal of agricultural and food chemistry》2003,51(6):1582-1585
Peanut pods (Tainan 12, a Spanish cultivar, Arachis hypogaea L.) have been obtained from peanuts grown in a newly developed aquatic floating cultivation system without artificial aeration or periodic renewal of the solution. The system provided a convenient status for examination of root and pod development. Compared to field-grown peanuts of the same cultivar, the aquatic-cultivated peanut pods and seeds were smaller, whereas seed/pod weight ratios, crude fat and protein contents, and SDS-PAGE protein patterns varied within similar ranges. During cultivation, the highest detected temperature of the aquatic solution was higher than the field-soil temperature. After gas chromatographic analysis of the fatty acid compositions, the oleic acid/linoleic acid ratio of the aquatic-cultivated seeds was higher than that of field-cultivated ones. When the peanut roots were collected, cleaned, dried, weighed, pulverized, and subjected to resveratrol analysis, dry root weights were 4.2 +/- 0.1 and 2.2 +/- 1.1 g/plant and resveratrol contents were 0.074 +/- 0.009 and 0.114 +/- 0.212 mg/g for the aquatic- and field-cultivated peanut roots, respectively. This indicates that the aquatic-cultivated peanut roots could be a potent and consistent source of resveratrol. 相似文献
13.
Renata Miranda Lopes Dâmaris Silveira Marcos Aparecido Gimenes Paula Andreia S. Vasconcelos Rosa de Belem N. Alves Joseane Padilha Silva Tânia da Silveira Agostini-Costa 《Genetic Resources and Crop Evolution》2013,60(8):2219-2226
Peanut is one of the few plants that synthesizes resveratrol, a phenolic compound of the stilbene class, which has been associated with reduced risk of developing chronic diseases, such as cancer, cardiovascular diseases, skin diseases, pulmonary diseases, diabetes and neurological diseases. Resveratrol was detected in different parts of the peanut plant, including roots, leaves, seeds and their derivatives. The wild species of the Arachis section are also strong candidates to synthesize resveratrol because they are phylogenetically closely related to cultivated peanut. Our objective was to characterize the resveratrol content in ten wild species of Arachis with three different genomes (A, B and K). The plant material was composed of leaves of the ten species treated (test) and not treated (control) with ultraviolet (UV) radiation. The test and control samples were extracted and the identification and quantification of resveratrol was performed using high performance liquid chromatography (HPLC). All species studied synthesized resveratrol and the concentrations ranged from 299.5 μg/g in A. kempff-mercadoi to 819.9 μg/g in A. cardenasii. DPPH antioxidant activity varied between 18.7 % for A. duranensis and 48.2 % in A. simpsonii. The results showed that wild Arachis species are a potential source of alleles for improvement of cultivated peanut, with the aim of achieving higher resveratrol content in leaves. 相似文献
14.
Chukwumah Y Walker L Vogler B Verghese M 《Journal of agricultural and food chemistry》2011,59(23):12323-12329
Previous studies on the transport and absorption of resveratrol (3,5,4-O-trihydroxystilbene) were done using the pure compound. In this study, the absorption of resveratrol in digested peanut micellar from boiled and roasted peanuts was investigated using a human intestinal Caco-2 cell monolayer. The amount transported and rate of transport of both resveratrol glycosides and its hydrolytic product were quantified by a reverse-phase high-performance liquid chromatography method with mass spectrometric detection. Four peaks were identified in the digested peanut micellar of both boiled and roasted peanuts: two resveratrol glycosides, one resveratrol diglycoside, and possibly an acylated resveratrol glycoside. Resveratrol from roasted peanut micellar had a higher transport rate than those from the boiled peanut. This implies that resveratrol from roasted peanut is better absorbed than from boiled peanut. Also, the rate of transport and amount of resveratrol transported were higher for the hydrolytic product than the nonhydrolyzed glycosides. This has strong implications for in vivo absorption as the enzymatic activity of gut microflora could enhance the bioavailability of β-glycosides of dietary polyphenols. 相似文献
15.
玉米花生间作对花生铁营养的影响 总被引：19，自引：3，他引：19
采用根箱隔网盆栽方法模拟研究了玉米／花生间作对花生吸收利用铁营养的影响。用30m尼龙网将聚氯乙烯制作的根箱分为根室和外室，模拟了玉米单作、花生单作、玉米／花生间作三种情况。结果表明，间作对花生的铁营养状况有很大的影响。当花生与玉米间作时，花生地上部不表现缺铁现象；而花生单作则表现出严重的新叶缺铁黄化现象。间作花生新叶的全铁含量是单作的1．8倍，单作新叶活性铁含量仅是间作的47．2％，叶绿素含量是间作的25．3％。间作显著促进了花生对铁的吸收，使花生不同的部位的含铁量高于单作，从而提高了花生的光合速率；同时间作花生对铁的利用效率明显增加，花生子粒中铁的吸收量是单作的两倍多。 相似文献
16.
Occurrence of resveratrol in edible peanuts 总被引：11，自引：0，他引：11
Resveratrol has been associated with reduced cardiovascular disease and reduced cancer risk. This phytoalexin has been reported in a number of plant species, including grapes, and may be one of the compounds responsible for the health benefits of red wine. Analytical methods for measuring resveratrol in wine and peanuts were adapted to isolate, identify, and quantify resveratrol in several cultivars of peanuts. Aqueous ethanol (80% v/v) extracts from peanuts without seed coats were purified over alumina/silica gel columns and analyzed by reversed phase HPLC using a C-18 column. Peanuts from each market type, Virginia, runner, and Spanish, produced in four different locations contained from 0.03 to 0.14 microg of resveratrol/g. Seed coats from runner and Virginia types contained approximately 0.65 microg/g of seed coat, which is equivalent to <0.04 microg/seed. Quantitative analysis of 15 cultivars representing 3 peanut market types, which had been cold stored for up to 3 years, indicated a range of 0.02-1.79 microg/g of peanut compared to 0.6-8.0 microg/mL in red wines. 相似文献
17.
Wang KH Lai YH Chang JC Ko TF Shyu SL Chiou RY 《Journal of agricultural and food chemistry》2005,53(2):242-246
Bioactive benefits of resveratrol in the diets have attracted extensive interests of the public. Peanut is one of the potent natural sources of resveratrol. In this study, germination of peanut kernels to enhance resveratrol biosynthesis and preparation of sprouts as a functional vegetable was conducted. When the rehydrated kernels of three peanut cultivars were germinated at 25 degrees C and relative humidity 95% in dark for 9 days, resveratrol contents increased significantly from the range of 2.3 to 4.5 microg/g up to the range of 11.7 to 25.7 mug/g depending upon peanut cultivar. In comparison with the sprout components, resveratrol contents were highest in the cotyledons, slightly lower in the roots, and not detected in the stems. When the sprouts were heated in boiling water for 2 min, resveratrol contents varied in a limited range. Methanol extracts of the freeze-dried sprouts exhibited potent 1,1-diphenyl-2-picryl-hydrazyl scavenging activity and antioxidative potency against linoleic acid oxidation. These activities increased with an increase of germination time. After 9 days of germination, total free amino acid, sucrose, and glucose contents increased significantly while crude protein contents decreased and the large sodium dodecyl sulfate polyacrylamide gel electrophoresis protein molecules of the kernels were extensively degraded. From a practical viewpoint, it is of potency to prepare peanut sprouts as a functional vegetable. 相似文献
18.
施磷对花生积累氮素来源和产量的影响 总被引：3，自引：0，他引：3
利用盆栽试验和15N示踪技术,研究了不同施磷量对花生吸收土壤氮、肥料氮、大气固氮量及比例和产量的影响,并探讨其原因,可为花生生产中科学施肥提供理论依据和技术指导。结果表明,花生根系干物重和根系活力随着施磷量的增加而增大,根瘤数和根瘤鲜重均随着施磷量的增加而增多,植株各器官含氮量和15N丰度均随着施磷量的增加而增加,成熟期各器官氮素积累量和15N积累量均表现为随着施磷量的增加而增加。花生吸收肥料氮的比例在11.34%~12.69%之间,吸收土壤氮的比例在33.95%~47.75%之间,吸收大气氮的比例在40.90%~53.36%之间,增施磷肥减小了吸收土壤氮的比例,增加了吸收肥料氮和大气氮的比例。花生氮肥利用率在34.65%~47.53%之间,氮肥土壤残留率在31.42%~36.00%之间,氮肥损失率在21.05%~29.35%之间。氮肥利用率随着施磷量的增加而增大,而氮肥土壤残留率和损失率均随着施磷量的增加而减少。综上所述,增施磷肥由于显著提高了花生根系干物重、根系活力和根瘤数及根瘤鲜重,促进了花生植株对肥料氮的吸收和对大气氮的固定,进而提高了植株体氮素含量,促进植株生长发育,最终增加产量。 相似文献
19.
The phytoalexin resveratrol (3,5,4'-trihydroxystilbene) in edible peanut (Arachis hypogaea L.) and pistachio (Pistacia vera L.) varieties grown in Turkey was analyzed by high-performance liquid chromatographic diode array and gas chromatography-mass spectrometric detection. trans-Resveratrol in six peanut varieties, five pistachio varieties, and four market samples ranged between 0.03 and 1.92 microg/g. The Cerezlik 5025 peanut (1.92 +/- 0.01 microg/g) and Ohadi pistachio genotype (1.67 +/- 0.01 microg/g) had significantly higher trans-resveratrol contents. Peanuts contained 0.03-1.92 microg/g (av = 0.84 microg/g) of trans-resveratrol, whereas pistachio contained 0.09-1.67 microg/g (av = 1.15 microg/g). With exposure to UV light for 1 min, trans-resveratrol concentrations of samples ranged from 0.02 to 1.47 microg/g and those of cis-resveratrol from 0.008 to 0.32 microg/g. The occurrence of resveratrol in peanut and pistachio was confirmed by total ion chromatograms (TIC) of bis[trimethylsilyl]trifluoroacetamide derivatives of resveratrol isomers and comparison of the mass spectral fragmentation data with those of a resveratrol standard. Formation of the cis-isomer in pistachios was higher than in peanuts. 相似文献