中西药联合治疗儿童反复呼吸道感染的疗效观察

目的 探讨中西药联合治疗儿童反复呼吸道感染的疗效。方法 60例反复呼吸道感染患儿根据入院顺序把上述患者平分为2组,治疗组与对照组各30例,对照组给予氯雷他定治疗,治疗组在此基础上给予玉屏风膏口服治疗。结果 经过治疗后,治疗组总有效率为100%,对照组总有效率为80.0%,经过统计学分析,治疗组的临床疗效明显好于对照组(P<0.05)。2组治疗前IgG对比无显著性差异(P>0.05)。经过治疗后,治疗组的IgG水平明显上升(P<0.05),而对照组IgG水平上升幅度不大(P>0.05)。结论 中西药联合治疗儿童反复呼吸道感染能提高治疗疗效,同时促进IgG水平的恢复,值得推广应用。     

麝香保心丸治疗冠心病心绞痛的临床观察

目的 是应用麝香保心丸治疗冠心病心绞痛无明显不良反应.方法 选择用口服消心痛不能耐受的20例服用麝香保心丸为治疗组,20例用消心痛作为对照组进行观察.结果 麝香保心丸治疗组心绞痛症状疗效总有效率为85%.心电图疗效总有效率为60%;对照组心绞痛症状疗效总有效率为55%,心电图疗效总有效率为45%;两组有显著差异性,但治疗组无明显不良反应.     

葛根素联合参麦注射液辅助治疗小儿病毒性心肌炎的疗效观察

目的 评价葛根素联合参麦注射液辅助治疗小儿病毒性心肌炎的临床疗效。方法 将100例病毒性心肌炎患儿,随机分为对照组和观察组各50例。对照组采用常规治疗,观察组在此基础上加用葛根素联合参麦注射液,观察2组的疗效。结果 观察组总有效率为90%;对照组总有效率为70%;观察组有效率高于对照组(P<0.05)。结论 葛根素联合参麦注射液辅助治疗小儿病毒性心肌炎较常规治疗疗效好。     

大剂量盐酸纳洛酮注射液治疗急性酒精中毒78例疗效观察

目的观察盐酸纳洛酮注射液治疗急性酒精中毒的临床疗效。方法将78例急性酒精中毒患者随机分为两组,治疗组40例,对照组38例。对照组采用常规治疗,治疗组在常规治疗基础上加用纳洛酮治疗。结果治疗组总有效率为97.50%;对照组总有效率为63.16%,两组比较有显著差异性,P<0.01,治疗组疗效明显优于对照组。结论纳洛酮治疗急性酒精中毒的效果显著,值得临床推广使用。     

双黄连粉针剂治疗小儿疱疹性咽峡炎临床观察

目的观察双黄粉针剂治疗小儿疱疹性咽峡炎的临床疗效。方法将76例小儿疱疹性咽峡炎患者随机分为2组。治疗组40例用双黄连粉针剂静脉滴注治疗,对照组36例用病毒唑针剂静脉滴注治疗,两组均治疗7d后观察临床疗效。结果治疗组总有效率为97.5%,对照组总有效率为75%,2组总有效率比较有显著性差异(P<0.05)。结论双黄连粉针剂治疗小儿疱疹性咽峡炎疗效确切。     

中西医结合治疗慢性充血性心力衰竭的疗效观察

目的观察中西医结合治疗慢性充血性心力衰竭的疗效。方法选择100例CHF患者随机分成治疗组和对照组,2组均采用西医常规治疗,治疗组在对照组的基础上加用中药治疗,观察2组的治疗效果。结果治疗组总有效率93.33%,对照组总有效率85.005%,P<0.05。结论中西医结合治疗充血性心力衰竭疗效优于单纯西医常规治疗。     

中西医结合治疗病毒性心肌炎60例疗效观察

目的观察中西医结合治疗病毒性心肌炎的疗效。方法60例病毒性心肌炎患者随机分成2组,其中对照组30例采用西医治疗,治疗组30例在西药常规治疗的基础上加服柑桔汤加减,2组均每月连用15d,连用3个月。结果治疗组总有效率93.3%,对照组总有效率73.3%。结论中西医合对病毒性心肌炎有较好疗效。     

羌活胜湿汤加减治疗风寒阻络型颈椎病35例

目的观察羌活胜湿汤治疗风寒阻络型颈椎病的疗效。方法选择风寒阻络型颈椎病70例,随机分2组各35例,治疗组运用羌活胜湿汤加减治疗,对照组用颈复康颗粒治疗。结果治疗组总有效率94.1%,对照组总有效率78.8%,2组疗效比较有显著差异(P<0.05)。结论羌活胜湿汤治疗风寒阻络型颈椎病有较好疗效。     

黄芪、葛根素注射液治疗早期糖尿病肾病的临床分析

目的观察黄芪、葛根素注射液治疗早期糖尿病肾病的临床疗效。方法76例患者随机分成治疗组39例和对照组37例,均予常规西医治疗,治疗组加用黄芪和葛根素注射液,疗程4周。结果治疗组显效21例,有效15例,无效3例,总有效率92.31%;对照组显效10例,有效18例,无效9例,总有效率75.67%。两组总疗效比较,有统计学差异(P<0.05)。提示治疗组的疗效优于对照组。结论在西医治疗基础上联用黄芪和葛根素注射液对早期糖尿病肾病患者的疗效显著,未见明显不良反应。     

氦氖激光促进腰椎间盘突出术后切口愈合观察

目的观察氦氖激光促进腰椎间盘突出术后切口愈合的疗效。方法将我院86例腰椎间盘突出术后的患者按随机数字表法分为2组,对照组43例,治疗组在基础治疗上加用氦氖激光局部照射,对照组仅用基础治疗,比较2组临床疗效。结果治疗组总有效率为95%,对照组总有效率84%。结论氦氖激光局部照射配合基础治疗疗效确切,可明显缩短病程,无不良反应。     

枇杷酒提取物护手霜的制备及其质量考察

通过旋转蒸发方法得到枇杷酒的提取液,制备了添加枇杷酒提取物的护手霜,并考察其质量。采用单因素试验确定最佳工艺,并用正交试验筛选最佳处方。采用膏霜色泽,气味,膏体稳定性,滋润作用评价护手霜。结果表明：卡波姆U20用量为0.3%,乳化温度为75℃,乳化时间15 min。最佳处方为白凡士林1.5%、羊毛脂0.5%、 GTCC 8%、白油8%、十六十八混合醇1%、 C12~20烷基葡糖苷1%、甘油10%。添加枇杷酒提取物的护手霜为O/W型,其稳定性好,有滋润作用。     

Möglichkeiten zur Steuerung der Milchqualität mit Raps in unterschiedlicher Form im Hinblick auf Verarbeitungseigenschaften,insbesondere zu Butter

Possibilities to Influence Milk Quality with Rape in Different Shape with Regard to Technical Properties, Especially for Butter In spite of application of most developed technology in the creamery there are still appearing problems with the spreadability of winter butter during the last years. Reasons are increased milk fat contents, larger amounts of milk out of roughage for cost degression purposes and missing amounts of fat of oil seeds, which were present as rest fat after earlier applied pressing processes. For this situation a concept was developed, which foresees the measurement of fat consistency of herd milks. A quick test with a penetrometer is applied. The importance of different roughages, especially maize silage and quality of grass silage was determined. The possibility to steer fat consistency by means of oil seeds was proved. Here is a report of a practical trial together with feed mills and a dairy. The supply of roughly grinded 00-rape seed, rape cake with a rest fat content of 10% and rape-calcium-salts with the mixed feed improved milk fat consistency so far, that resistance to cutting and spreadability of butter were clearly improved, resp. Effects on cheese processing properties were not observed, quality of whipped cream was equal to such made of summer cream. It was slightly unfavourable versus such made of hard winter cream.     

羊栖菜多糖提取物及其润肤霜的保湿和抗氧化活性

采用超声细胞破碎辅助水提-醇沉法提取羊栖菜多糖(FSF),测定其抗氧化活性和保湿性能,并用其制备润肤霜,体外评价该润肤霜的保湿性能,使用皮肤外涂实验考察该润肤霜对小鼠皮肤抗氧化活性的影响。结果表明:羊栖菜多糖提取物(EFSF)具有较强的自由基清除能力,保湿性能优于甘油;该润肤霜同样具有较好的保湿性能,在干燥环境下198 h的失水率为4.33%,在相对湿度43%环境下198 h的失水率为2.36%;皮肤外涂实验表明,与阴性对照组(仅含基质的润肤霜)、阳性对照组(0.3%熊果苷润肤霜)相比,该润肤霜均可显著增强小鼠皮肤的羟自由基清除能力(403.65 U/mgprot)、超氧阴离子自由基清除能力(810.52 U/gprot)、总抗氧化能力(11.58 U/mgprot)和T-SOD活性(81.11 U/mgprot),显著提高羟脯氨酸含量(43.49 mg/L)以及降低MDA含量(2.12 nmol/mgprot)。     

高硅铝合金无氰浸锌及镀层性能的测试

镀镍层质量是检验无氰高硅铝合金浸锌液性能的重要手段.利用扫描电镜(SEM)观察了试片在8种不同浸锌液中浸锌后所得浸锌膜以及镀镍后的表面微观形貌;采用X射线荧光能谱(XRF)测定了浸锌膜的厚度;用腐蚀膏试验和全浸试验(3.5%NaCl溶液)测定了镀层的耐蚀性;利用拉伸试验定量测定了镀镍层和基体的结合力.结果表明,高硅铝合金浸锌后,膜层薄且细致、均匀的浸锌层所得的镀镍层也细致均匀,结合力好,耐蚀性强.     

Use of fat replacers in the production of reduced‐calorie vanilla ice cream

The purpose of this research was to determine the effects of different fat replacers on the sensory and texture attributes of vanillin‐flavored ice cream. Inulin is a fairly new fat replacer which has been proven to be a health promoter. Two vanilla ice cream formulations were produced using different ratios of inulin and Simplesse® as fat replacers to provide better flavor and textural properties. Aspartame and acesulfam‐K were used as sweeteners in the low‐calorie ice creams. Sensory and instrumental analyses were used to evaluate the texture quality of light (4.55%) (control group), low‐fat (2%) and fat‐free vanilla ice creams. The experimental mixes were significantly more viscous than the control mix due to the water binding capacity of carbohydrate‐ and protein‐based substances. The texture scores of the ice creams (sensory evaluation) paralleled the viscosity values. Ice creams manufactured with fat replacers were free of cooked‐milk flavor. The energy value of ice cream was reduced compared to full‐fat ice cream (207 kcal/100 g): by 75% for non‐fat ice cream, 71% for low‐fat ice cream and 41% for light ice cream. An increase in total solids in the mix resulted in better texture, a lower melting rate and better shape retention.     

大鲵糖肽润肤霜的制备及性能评价

通过添加大鲵糖肽制备了润肤霜,探讨了大鲵糖肽的吸湿性与抗氧化性,大鲵糖肽润肤霜的抗紫外线性与豚鼠皮肤涂抹的变态反应。结果表明：在低湿度条件下,大鲵糖肽的吸湿率达3.8%,在高湿度条件下,大鲵糖肽的吸湿率达15.6%;羟基自由基清除率为50.85%;添加了大鲵糖肽在260～315 nm下具有较强紫外线吸收能力;涂抹大鲵糖肽润肤霜和大鲵糖肽的豚鼠皮肤没有出现任何的红斑和水肿,与对照组的豚鼠的皮肤一致。     

Evaluation of the bacteriological quality of ice cream sold at San Jose, Costa Rica

The presence of total and fecal coliforms, E. coli, Listeria sp and Salmonella sp. was evaluated in 65 samples of both commercial and homemade ice cream. 37.1% of homemade ice cream and 20% of commercial ice cream did not fulfill the international standard for total coliforms. At the same time 82.9% of home made samples and 56.7% of commercial ones presented fecal coliforms. E. coli was found in 51.4% of home made samples and 26.7% of commercial ones. Sixteen Listeria sp. isolates were obtained, 50% corresponded to Listeria monocytogenes and 50% to L. innocua. The overall presence of L. monocytogenes in ice cream samples was of 12.3% and it was isolated in all cases, from homemade ice cream samples. Salmonella was not isolated from the samples analyzed. Although the results obtained show an important improvement in the quality of ice cream, compared with a previous work done also in Costa Rica, further efforts shall be done, in order to offer safe products to consumers.     

Elektronenmikroskopische Untersuchungen über temperatur- und fütterungsbedingte Einflüsse auf die Kristallstruktur von Rahmfettkügelchen

Electron Microscopic Investigations of the Influence of Temperature and Feeding Conditions on the Crystal Structure of Fat Globules in Cream Electron microscopy can provide informations on crystal formations in fat globules of cream depending on temperature and feeding conditions. When cooling cream from barn-fed animals to 15°C, frequently globules occur with and without a peripheral crystalline shell (Types 4 and 2, respectively) and with numerous crystalline aggregates and little oil in the interior. In summer cream rich in oleic acid as well as in cream from underfed cows, however, only globules without a crystalline shell (Type 2) occur more frequently. Under all feeding conditions, globules with and without a crystalline shell (Types 1 and 3, respectively) and with a completely fluid interior are less frequently observed. The simultaneous existence of different fat globule types in cream is mainly caused by super-cooling phenomena, while in bulk milk it also result partly from variations in the fatty acid composition of different globules. The abundance of the different globule types can independently of the fat composition be influenced by carefully controlling the cream ripening temperature. Thus, the spreadability and oiling-off behaviour of butter as well as the quality of whipping cream of whipped cream (plug formation and serum separation) can significantly be influenced. Quality variations in milk products caused by fat fractionation, crystal displacements, crystal nucleus formation and membrane destabilization can therefore be explained with the aid of electron microscopy.     

石灰乳制备工艺设计简述

石灰乳是生产化工产品环氧丙烷的主要原料之一。介绍福州二化集团在1996年引进日本旭硝子公司的石灰乳制备工艺技术,该技术中的关键设备石灰消化器能够处理质量相对较低的石灰（即与煤混合燃烧用于立式煅烧炉煅烧的石灰）;旋液分离器能分离出含有粗、细颗粒的石灰乳,并对石灰乳制备工艺设计作简要介绍。     

植物精油的抑菌性探究及其在化妆品中的应用

通过6种精油抑菌性试验,发现肉桂精油、玫瑰精油、甜橙精油具有较好的抑菌性,其中含有高含量醛的肉桂精油抑菌效果最好。研究了在膏霜中添加肉桂精油对防腐体系的影响,实验结果表明:在未添加肉桂精油的膏霜中,防腐剂的用量需添加至0.25%才能对细菌和真菌有较好的抑制效果;在添加了0.01%的肉桂精油的膏霜中,防腐剂的用量只需添加0.1%就能对细菌和真菌有较好的抑制效果。这说明肉桂精油可以降低化妆品中防腐剂的用量。通过皮肤刺激性试验,发现在均能通过防腐测试的前提下,添加了0.01%肉桂精油和0.15%防腐剂的膏霜L/D值为112.26,而只添加了0.25%防腐剂的膏霜L/D值为58.53,说明在化妆品中添加肉桂精油,在降低了防腐剂用量的同时,也降低了化妆品的刺激性。但是,当防腐剂用量均为0.15%时,添加了肉桂精油的膏霜L/D值比未添加肉桂精油的膏霜L/D值略低,这说明肉桂精油本身具有轻微的刺激性。