Studies on furmaric acid and isofraxidin content in Sarcandra glabra of different provenances / 中国中药杂志

<p><b>OBJECTIVE</b>To study the content variation of furmarid acid and isofraxidin in Sarcandra glabra from 21 different provenances and provide the basis for resource utilization and quality optimization of S. glabra.</p><p><b>METHOD</b>HPLC method was developed to determine the contents of furmarid acid and isofraxidin in 330 samples of S. glabra which were collected respectively from 21 different provenances.</p><p><b>RESULT</b>There were significant differences in the contents of isofraxidin and furmarid acid in S. glabra from different provenances. The contents of isofraxidin and furmarid acid dropped off from low altitude to high altitude, which were also close with longitude and latitude. The content of isofraxidin in S. glabra at central area of natural distribution was the highest. The different parts of the plant had different results, the influence on the contents of the acitive components in stem were more obvious than the leaf.</p><p><b>CONCLUSION</b>This simple, accurate and reproducible method could be use to determine the contents of furmarid acid and isofraxidin in S. glabra. The results represented the status of medicines quality and difference of Chinese S. glabra. These agreed with the traditional views that the medicines quality of Sarcandra glabra in Jiangxi, Fujian, Zhejiang was better. These provenances were considered as important areas of medicines breeding and bases building on S. glabra in future.</p>

Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy (NIRS). This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature (T(o)) (standard error of prediction SEP=2.014 degrees C, coefficient of determination RSQ=0.85), gelatinization peak temperature (T(p)) (SEP=1.371 degrees C, RSQ=0.89), gelatinization temperature range (T(r)) (SEP=2.234 degrees C, RSQ=0.86), and cooling resistance (CR) (SEP=0.528, RSQ=0.89). Gelatinization completion temperature (T(c)), enthalpy of gelatinization (DeltaH), cooling loss (CL) and swelling degree (SWD), were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.