ABSTRACT
Objective: To optimize the extraction process of total flavonoid from different kinds of teas and com- pare the total flavonoid content in teas. Methods: The UV spectrophotometry was used to determine the total flavonoids in tea. The effects of ethanol concentration,material-liquid ratio,extraction temperature and extraction time on the ex- traction rate were investigated. The extraction processes were optimized by the orthogonal experiment and variance analy- sis,and the total flavonoid content was compared for different extraction processes. Results: The conditions for the opti- mal extraction processes were as follows:60% ethanol concentration,1:40(g/ml)material-liquid ratio,80℃ extraction temperature and 70 min extraction time for black tea;60% ethanol concentration,1:40(g/ml)material-liquid ratio, 90℃ extraction temperature and 70 min extraction time for oolong tea;and 70% ethanol concentration,1:40(g/ml)ma- terial-liquid ratio,80℃ extraction temperature and 70 min extraction time for green tea. Under the conditions of the opti- mized extraction processes,the content of total flavonoids in black tea was the highest,followed by the oolong tea,with the least content in green tea. Conclusion: The optimization of the extraction process could significantly increase the ex- traction of in tea,and the total flavonoid content obviously differed in the different kinds of teas. The present results pro-vide an experimental basis for future studies on the extraction of total flavonoid in teas to further explore the influencing factors to the extraction.
ABSTRACT
<p><b>OBJECTIVE</b>To investigate mechanism and relation of some disorder motive forces of digest system in patients with liver cirrhosis.</p><p><b>METHODS</b>Plasma vasoactive intestinal peptide (VIP), gastrin and motilin (MTL), electrogastrogram (EGG) and pH value of gastric juice in 24 hours; gastric elimination time by isotope. All above factors have been determined in patients with liver cirrhosis and analyzed with multiple linear regressions. While a group of normal cases has been observed as control.</p><p><b>RESULTS</b>Compared to the control group, higher level of VIP and Gastrin and lower MTL down were observed in liver cirrhosis group (Plasma VIP, Gastrin and MTL are 14.8+/-4.8, 58.6+/-29.8 and 360+/-54.2 separately, t=5.181, 0.05, t=3.871, 0.01 and t=5.529, 0.05 separately). The EGG dominant frequency (DF) and dominant power (DP) decreased around diet; normal slow wave number (N%) decreased and gastric excretion time prolonged, lower bradygastrias (B%) and pH value of 24 hours gastric juice denoted the incline of return movement, there are remarked different with 0.05 or 0.01 separately. Throughout analyzing these factors with multiple linear regressions, there are remarkable relationship between liver cirrhosis and pH value of gastric juice; gastrointestinal hormone and EGG with 0.05 or 0.01.</p><p><b>CONCLUSION</b>(1) There are remarkable gastro esophageal function abnormal which has been conveyed by disorder gastric electric physiology and gastric elimination time in patients with liver cirrhosis. It is suggested that unusual gastrointestinal hormone played an important role during these abnormal process. (2) There is remarkable changing of pH value of 24 hours gastric juice denoted the opposite movement of gastroduodenal juice in patients with liver cirrhosis.</p>