海蓬子籽油亚油酸共轭化产物的抗肿瘤作用

目的:探讨海蓬子籽油亚油酸共轭化产物体外抗肿瘤活性。方法:以含有73.52%亚油酸的海蓬子籽油为原料,利用化学法转化制备共轭亚油酸(conjugated linoleic acid,CLA),采用国标法和小鼠急性毒性实验对共轭化油进行理化指标分析和急性毒性评价,MTT法检测共轭化油对人肿瘤细胞的生长抑制作用。结果:共轭化油中c9,t11-CLA和t10,c12-CLA含量为68.75%,理化指标符合相关产品要求。小鼠急性毒性LD50>20g/kg,属无毒级。共轭化油对食道癌EC109细胞和乳腺癌HTB-22细胞均有较强抑制作用,对宫颈癌HeLa细胞无抑制活性,对正常人胚肾细胞293T无毒性,对EC109细胞的IC50为111.9μg/mL。结论:利用海蓬子籽油转化的共轭亚油酸产物对人肿瘤细胞有较强的生长抑制作用,但其作用具有选择性。     

薏苡仁油对小鼠免疫功能影响的研究

探讨薏苡仁油对小鼠免疫功能的影响。分别以低、中、高剂量薏苡仁油(0.17、0.33、1.00 g/kg)和食用植物油连续经口灌胃ICR小鼠30 d,测定胸腺指数与脾指数,并进行脾淋巴细胞转化实验、迟发性变态反应实验、血清溶血素实验和抗体生成细胞检测、碳廓清实验、腹腔巨噬细胞吞噬鸡红细胞实验和NK细胞活性实验。结果表明:高剂量(1.00 g/kg)组能显著增强脾淋巴细胞增殖能力(以刀豆蛋白A(ConA)诱导)和迟发性变态反应(以二硝基氟苯(DNFB)诱导),升高小鼠血清溶血素水平,增强小鼠抗体生成能力和NK细胞活性。证明薏苡仁油具有增强免疫力作用。     

亚硫酸钠对小鼠骨髓PCE细胞微核的诱发及沙棘油的防护效应

采用腹腔注射染毒方式给予小鼠亚硫酸钠。实验结果表明,亚硫酸钠可引起小鼠骨髓嗜多染红细胞微核率显著增高,且呈明显的剂量效应关系。沙棘油对亚硫酸钠诱发的小鼠骨髓嗜多染红细胞微核率有明显的抑制作用。     

枸杞籽油和亚麻籽油混合物对小鼠增强免疫功能的影响

目的研究枸杞籽油和亚麻籽油混合物对小鼠免疫力的增强作用。方法选用200只健康ICR小鼠随机分为5大组,每大组40只小鼠按体质量随机分为4小组,即枸杞籽油和亚麻籽油混合物低、中、高剂量组(0.25、0.50、1.50 g/kg BW)和对照组。连续经口灌胃30天后,检测枸杞籽油和亚麻籽油混合物对小鼠免疫器官脏体比、细胞免疫、体液免疫、单核-巨噬细胞吞噬功能和NK细胞活性等指标的影响。结果与对照组比较,中、高剂量组能明显提高小鼠迟发型变态反应能力及NK细胞活性,差异有统计学意义(P0.05),高剂量组能明显提高血清半数溶血值、抗体生成细胞数,差异有统计学意义(P0.05)。各剂量组对小鼠胸腺/体质量比值、脾脏/体质量比值、单核-巨噬细胞碳廓清能力、淋巴细胞转化能力及巨噬细胞吞噬鸡红细胞能力均无明显影响,差异无统计学意义(P0.05)。结论枸杞籽油和亚麻籽油混合物具有增强小鼠免疫力的功能。     

亚麻籽油对小鼠免疫功能的影响

分别以0.15、0.05、0.025 g/mL的亚麻籽油作为高、中、低剂量组,按10 mL/（kg·d）给予小鼠30 d灌胃试验,分析测定小鼠体重、脏体比（胸腺指数、脾指数）、细胞免疫功能（小鼠淋巴细胞转化试验,迟发型变态反应试验）、体液免疫功能（抗体生成细胞试验,血清溶血素测定试验）、单核-巨噬细胞功能（碳廓清试验,腹腔巨噬细胞吞噬鸡红细胞试验）和NK细胞活性,以考察亚麻籽油对小鼠免疫功能的影响。结果表明：亚麻籽油对小鼠的体重、脏体比、血清溶血素以及单核-巨噬细胞功能无显著影响（P＞0.05）;与对照组比较,中剂量组和高剂量组能够显著提高小鼠的细胞免疫功能（淋巴细胞转化,迟发型变态反应）和NK细胞活性（P＜0.05）。研究结果说明亚麻籽油对小鼠具有增强免疫力的功能。     

小米谷糠油活性成分及其对酪氨酸酶的抑制作用

对小米谷糠油中的维生素E、谷维素、角鲨烯、脂肪酸等活性成分进行了分析测定，并以邻苯二酚为底物，维生素C为阳性对照，研究了小米谷糠油对马铃薯酪氨酸酶活性的抑制作用。结果表明：小米谷糠油对酪氨酸酶的生成有较强的抑制作用，进而对黑色素的生成有一定的抑制效果，其质量浓度为12 mg/mL时抑制作用最大，抑制率为92.32%；小米谷糠油在质量浓度1.5~6 mg/mL范围内抗氧化稳定性较好，可以作为一种天然美白剂开发利用。     

油枣中黄酮类化合物抗肿瘤活性研究

通过细胞增殖试验、细胞迁移试验和细胞凋亡试验，研究油枣中不同黄酮类化合物的抗肿瘤活性。细胞增殖试验结果表明:油枣中5种黄酮类化合物对胰腺癌细胞BXPC-3、肠癌细胞HT-29、肺癌细胞A549均有不同程度的抑制作用。其中，槲皮素对胰腺癌细胞BXPC-3、肠癌细胞HT-29的抑制作用最为明显，抑制率分别达到79.08%和89.09%；金丝桃苷对肺癌细胞A549的抑制作用最为明显，抑制率为74.32%。细胞迁移试验结果表明:槲皮素对胰腺癌细胞BXPC-3有较强的抑制迁移能力，而对肠癌细胞HT-29、肺癌细胞A549效果不明显。通过TUNEL染色观察肿瘤细胞的凋亡，试验结果表明:油枣黄酮类化合物对肿瘤细胞的抑制作用是由细胞凋亡引起的。     

FTB单克隆抗体的研制与特性鉴定

为建立测定ＦＴＢ的ＩＣ－ＥＬＩＳＡ方法，用复合抗原ＦＴＢＳ－ＢＳＡ和ＦＴＢＳ－ＨＳＡ作为免疫原免疫ＢＡＬＢ／ｃ小鼠，取免疫小鼠脾细胞与鼠ＳＰ２／Ｏ－Ａｇ１４骨髓瘤细胞融合，经反复筛选，获得２株稳定分泌抗ＦＴＢ抗体的单克隆杂交瘤细胞株。免疫球蛋白亚型鉴定，１株为ＩｇＭ，１株为ＩｇＧ１。两株杂交瘤腹水的ＥＬＩＳＡ效价分别为１×１０－６和１×１０－８，用ＰＥＧ沉淀法和辛酸－饱和硫酸铵法对抗体腹水进行了纯化，并分别测定了２种单抗与ＦＴＢＳ－ＩｇＧ的亲和力常数以及与其它１１种真菌毒素的相对交叉反应，建立了测定ＦＴＢ的ＩＣ－ＥＬＩＳＡ法。     

油茶籽油的抗炎活性研究

以5种油茶籽油为实验对象,对其脂肪酸组成、微量营养成分(生育酚、多酚、角鲨烯、植物甾醇)进行检测,并采用LPS诱导的第四代小鼠单核巨噬细胞系(RAW264.7)建立细胞炎症模型,研究不同油茶籽油甲醇提取物对细胞炎症因子一氧化氮表达水平的影响。结果显示:相较于模型组,1 mg/m L的油茶籽油甲醇提取物能够显著抑制一氧化氮的生成(P0.01),具有良好的抗炎作用;Pearson相关性分析结果表明,油茶籽油中的多酚和角鲨烯对抗炎活性有显著影响,多酚的影响尤为显著(P0.01)。     

稻米皮层糠多糖的保健作用

采用酶解去淀粉,高温热水抽提,乙醇沉淀等工艺提取的稻米皮层糠多糖,测定其主要化学成分为一类葡聚糖。通过动物实验研究了此糠多糖的保健作用,结果表明,口服糠多糖对小鼠的血清补体Ｃ３,免疫球蛋白ＩｇＧ及Ｔ细胞免疫功能等都有明显提高;实验还表明：糠多糖对小鼠Ｓ－１８０腹水瘤,Ｌｅｗｉｓ肺瘤和Ｐ－３８８的白血病细胞有一定的抗肿瘤活性     

大蒜油和洋葱油对四氧嘧啶致糖尿病小鼠降血糖作用

目的：研究大蒜油和洋葱油对糖尿病小鼠的降血糖作用。方法：小鼠腹腔注射四氧嘧啶建立糖尿病动物模型,以不同剂量的大蒜油和洋葱油分别灌胃给予糖尿病小鼠30d,测定0、30d 时空腹血糖值和30d 时糖耐量。动物处死后,取血液测定小鼠糖化血清蛋白、尿素氮含量及血脂水平。结果：以92.6mg/(kg bw·d)灌胃给予模型小鼠大蒜油或洋葱油30d,其空腹血糖值、血糖曲线下面积、尿素氮、糖化血清蛋白水平均低于模型对照组小鼠,且有显著性差异(P ＜ 0.05),对糖尿病小鼠肝肾及胰岛损伤亦有不同程度的保护作用。结论：大蒜油和洋葱油对糖尿病小鼠具有降血糖作用,并对糖尿病引起的肝肾及胰岛损伤有保护作用。     

Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts

The essential oils of garlic and onion and their constituent sulfides with three or more sulfur atoms were potent inhibitors of yeast growth. The minimum inhibitory concentrations of garlic oil, onion oil, diallyl trisulfide, diallyl tetrasulfide, and dimethyl trisulfide for all the yeasts tested ranged between 2 and 45 ppm. The oils and their constituent sulfides, however, were only very weakly antibacterial, showing minimum inhibitory concentrations of greater than 300 ppm for most of the bacteria tested. The antiyeast activity of garlic oil and onion oil was storage stable and was not influenced by pH. Film formation on soy sauce by Zygosaccharomyces rouxii SS1 was completely prevented for 30 days by the addition of 30 and 40 ppm of garlic oil and onion oil, respectively.     

富黄酮洋葱酒中黄酮类化合物稳定性研究

目的研究不同因素对洋葱酒中总黄酮化合物的影响。方法以富黄酮洋葱为试验材料,分别测定温度、p H、氧化剂、还原剂、常用的食品添加剂及金属离子对洋葱发酵酒的黄酮含量影响。结果低温对洋葱黄酮影响不大,升高温度可能导致黄酮分解;p H对黄酮影响较大,应尽可能在酸性范围内贮存富黄酮洋葱酒;洋葱黄酮对氧化还原剂较稳定,具有良好的抗氧化能力,但还原剂可能导致黄酮含量减小,应避免接触;在不同浓度的食品添加剂中,黄酮含量较稳定,可以添加常见添加剂调整富黄酮洋葱酒风味;金属离子对其影响较大。结论本研究优化的储藏条件为富黄酮洋葱酒的开发与保存提供了方法与依据。     

Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation

Fresh black tea, garlic bulbs and onion skin were macerated in refined corn oil to evaluate their antioxidant properties and the effect of heat on oil stability and fatty acid composition in accelerated oxidation experiments at 55 ° and 140 °C. At the lowest temperature control and onion treatments showed an induction time of 3 days with maximum peroxide values of 62 and 45 meq kg^?1, respectively. Addition of black tea and garlic increased oil stability with peroxide values of 5 meq kg^?1, without appreciable changes in the fatty acid composition. Heating at 140 °C for 48 h produced an accelerated deterioration of corn oil in all treatments. A reduction of polyunsaturated fatty acids of about 40% was observed, with high concentrations of non‐eluted materials which contained thermo‐oxidized substances. It was found that natural extract of black tea and garlic were effective to preserve corn oil under accelerated oxidation at 55 °C which simulates oil behaviour during storage, but cannot reduce the rate of oxidation at frying temperatures.     

Effects of different polarity of onion skin extracts on antioxidative properties and non-volatile profiles

Onion skins are agricultural by-products that contain high levels of antioxidants, including quercetin and protocatechuic acid. The solubility of extracts can affect their antioxidant capacity in food oil matrices. The antioxidative properties of onion skin extracts with different polarity were compared and the chemical profiles of the extracts were identified by GC-MS. Highly lipophilic, moderately hydrophilic and highly hydrophilic onion skin extracts (HLE, MHE and HHE, respectively) were prepared and their antioxidant properties were tested using in vitro assays and bulk oil or oil-in-water (O/W) emulsions. The most abundant phenolic compounds in the onion skin extracts were quercetin and protocatechuic acid. The lipophilicity levels of HLE, MHE and HHE were 0.674, 0.394 and −1.225, respectively. HLE showed higher antioxidant capacity in bulk oil and O/W emulsion matrices compared to MHE and HHE. The antioxidant capacity of HLE was higher in the O/W emulsion than in the bulk oil system. Therefore, highly lipophilic onion skin extracts can be used as effective natural antioxidants in oil matrices, especially O/W emulsions.     

洋葱、生姜、大蒜3种香辛料精油、树脂加工技术及环保进展

生姜、大蒜、洋葱是世界上3种历史悠久的药食兼用的香辛调味料.文中介绍了国内外生姜、大蒜、洋葱的精油、树脂的提取、包埋技术和环保处理,分析了中国生姜、大蒜、洋葱加工业与世界水平比较的不足现状,提出今后研究开发的思路和对未来前景的展望.     

新疆洋葱籽挥发油的气相色谱质谱分析

文章采用挥发油提取器对新疆洋葱籽中的挥发油进行了提取,并用气相色谱-质谱联用技术对新疆洋葱籽中的挥发油进行了鉴定,共分离出66种成分,确认了其中的62种成分,占挥发油总离子流的93.94%。采用面积归一化法确定各成分的相对百分含量,其中主要成分为含硫化合物(噻吩类、硫醚类)和含氧有机化合物(醇、酮、醛和酯)。研究为新疆洋葱籽资源的开发利用提供了理论依据。     

Solubilization of onion with polysaccharide-degrading enzymes

For the selection of suitable enzymes for the solubilization of onion, degree of solubilization (DS) values were measured. The DS values of Pectinex and Viscozyme were 75.8 and 78.4%, respectively, which indicates they have higher specific activities than Cereflo and Celluclast. The enzyme mixture of Pectinex and Viscozyme (relative ratio of 1:3) had higher DS values and reducing sugar content than Pectinex alone. The enzyme mixture degraded onions with a synergistic effect, solubilizing 85% of the onion. The DS values and reducing sugar content at the optimal condition (pH 4.5 and 45 °C) reached a maximum of 85% and 494.8 mg g^–1 of onion, respectively. The DS values and reducing sugar content increased with increasing reaction time, reaching a maximum of 89% and 517.5 mg g^–1 of onion, respectively. When cooking pork, onion appeared to be preferable to onion hydrolysate, however there was no significant difference. The sweetness and preference of pork cooked with 3% addition of hydrolysate per gram of pork meat were the highest but those were not different significantly from those cooked with less than 10% addition of hydrolysate per pork meat.     

CO_2超临界流体萃取技术提取甜橙皮精油的研究

设计和建立了一套超临界萃取试验装置,实现了用超临界ＣＯ２萃取洋葱油的实验,着重研究了萃取压力、温度和时间等重要参数对萃取率的影响。     

洋葱葡萄酒的工艺优化

以紫皮洋葱和赤霞珠葡萄酒为原料,对洋葱葡萄酒的制作工艺进行优化。采用真空冷冻浓缩技术对洋葱汁进行预处理,通过单因素试验优化洋葱汁的真空冷冻浓缩时间和洋葱浓缩汁添加比例。结果表明,洋葱汁的最优真空冷冻浓缩时间为12 h,洋葱浓缩汁的最佳添加量为20%。在此工艺下,得到的洋葱葡萄酒的酒精度为7.62%vol,干浸出物含量为48.70 g/L,总黄酮、总花色苷、总酚、多糖含量和总抗氧化能力分别为544.55 mg/L、92.05 mg/L、1 157.72 mg/L、63.35 g/L、428.22 mg VC/L。其感官评分为85.03分,呈紫红色,澄清透亮,具有宜人的果香、醇香和淡雅的葱香。各项指标均符合国标GB/T 15037—2006《葡萄酒》要求。