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Article in Chinese | WPRIM | ID: wpr-879169


Based on the systematic retrieval and the reported components of Sojae Semen Nigrum and Sojae Semen Praeparatum, this study conducted in-depth analysis of conversion of components in the fermentation process, and discussed types and possible mec-hanisms of conversion of chemical components, so as to provide the basis for studying technology, medicinal ingredients and quality standards. According to the analysis, there is a certain degree of conversion of nutrients(like protein, sugar, lipid), bioactive substances(like isoflavones, saponins, γ-aminobutyric acid) and other substances(like nucleosides, melanoids, biamines, etc) in the process of fermentation.

Chromatography, High Pressure Liquid , Fermentation , Isoflavones/analysis , Semen/chemistry , Soybeans
Article in Chinese | WPRIM | ID: wpr-906444


The historical evolution, fermentation technology and key links of Sojae Semen Praeparatum (SSP) were sorted out by consulting ancient books and modern literature, and the influencing factors and control methods of quality were analyzed and summarized in order to provide reference for the quality control of SSP. After analysis, it was found that in the fermentation process of SSP, fermentation strains, miscellaneous bacteria, temperature and humidity were all important factors affecting the quality of SSP. The condition control of "post fermentation" process has been paid more attention to in the past dynasties. In addition, the delicious SSP recognized in ancient times should be made from mold fermentation, and the breeding and application of fermented mold may be the key point to solve the quality problem of SSP. Therefore, based on the evaluation indexes of SSP in the past dynasties, it is of great significance to study and optimize the technological conditions such as strain, temperature and humidity in depth to improve the quality of SSP.

Article in Chinese | WPRIM | ID: wpr-906365


Objective:The chemical constituents in guarana (<italic>Paullinia cupana</italic> dried seeds) were systematically analyzed to provide a basis for further research, development and utilization of this plant. Method:The contents of crude protein, crude fat, crude polysaccharide and crude fiber in guarana were determined according to national standards and related documents, and the chemical constituents of guarana was qualitatively analyzed by ultra performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS), ACQUITY UPLC-HSS-T3 column (2.1 mm×100 mm, 1.8 μm) was used with 0.1% formic acid aqueous solution (A)-0.1% formic acid acetonitrile solution (B) as mobile phase for gradient elution (0-5 min, 2%-10%B; 5-6 min, 10%-20%B; 6-9 min, 20%-30%B; 9-9.5 min, 30%-35%B; 9.5-10.5 min, 35%-45%B; 10.5~13 min, 45%-55%B; 13-15 min, 55%-80%B; 15-19 min, 80%-98%B; 19-20 min, 98%B; 20-20.3 min, 98%-2%B; 20.3-23 min, 2%B), the electrospray ionization (ESI) was used for detection in positive and negative ion modes, the scanning range was <italic>m</italic>/<italic>z</italic> 50-1 500, and the structure was identified according to the relative molecular weight and fragment information combined with database matching and comparison of reference substances. Result:The contents crude protein, crude fat, crude polysaccharide and crude fiber in guarana were (0.63±0.03)%, (2.73±0.09)%, (3.23±0.12)% and (8.89±0.59)%, respectively. A total of 42 chemical constituents in guarana were identified by UPLC-Q-TOF-MS, including 3 methylxanthines, 2 nucleosides, 1 amino acid, 3 organic acids, 33 flavonoids, 3 (<italic>L</italic>-tryptophan, epigallocatechin gallate, daidzein) of which were first discovered in guarana. Conclusion:Guarana is rich in nutrients and has good potential to be developed as a functional food. UPLC-Q-TOF-MS technique provides a simple, rapid and accurate method for the identification of chemical constituents in guarana. Methylxanthines and proanthocyanidins are the main chemical constituents of guarana, which is meaningful for quality evaluation and material basis of guarana.