Effect of Thermal Treatments on Selected Minerals and Water Soluble Vitamins of Chicken Breast Meat

The study was conducted to ascertain the effect of thermal treatments on selected minerals (Ca, K, Mg, Na, P, Fe and Zn) and water soluble vitamins (B1, B2, B3, B6, B9, B12 and C) contents of chicken breast meat. Industrial skinless chicken breast meat samples were purchased, transported to Bioprocess laboratory in cool conditions, frozen and sliced into dimensions and thawed. The samples were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 1900C for 0, 4, 8 and 12 min for minerals and 0, 8 and 16 min for vitamins. Thereafter, cooked and raw samples were wet acid digested overnight and 5 h digested on a block digester on slowly increased temperature to 1200C, cooled and deionized. The mineral elements were analysed by Optima 4300DV inductivity coupled plasma optical emission spectrometry (ICP-OES) and inductivity coupled plasma mass spectrometry (ICP-MS). These mineral elements were extrapolated through a calibration curve between intensity and concentration, while the vitamins were ascertained by measurement of absorbance of filtrates of the samples dissolved in their respective solvents in the Spectrophotometer against their blank samples at different wavelengths. The results showed that cooking methods decreased significantly (p < 0.05) the mineral elements with an exception of Zn cooked by grilling (GR) that increased by 19.92% and Mg that increased in the cooking methods. The ascending percentage reduction of minerals in cooked chicken breast were Zn, P, K, Fe, Na and Ca. Samples cooked by DF had significantly (p < 0.05) higher percentage reduction of 45.06% in Ca, 27.74% in Na and 18.85% in Zn and higher percentage increases of 14.96% in Mg contents than other methods. Also samples cooked by DF had higher percentage reductions of 55.10%, 37.93%, 37.11%, 34.44% and 30.99% in vitamins B1, C, B2, B9 and B6 Whereas higher percentage reductions of 41.67% and 37.84 % in vitamins B12 and B3 occurred in baking (Bk) and grilling (GR) treated samples. Cooking at 1900C had higher percent reduction in the Ca, Na, Fe, K, P and Zn as well as B1, B12, B2, C, B3, B9 and B6. Cooking methods, temperatures and times decreased significantly (p < 0.05) vitamins and minerals contents of chicken breast meat with an exception of Mg. Samples cooked at 1700C for 4 min and 1700C for 8 min had lower losses of minerals and vitamins compared to similar samples cooked at 1800C and 1900C. The AF cooking method had the least percent reduction of 22.50% than other cooking methods BK (26.88%), DF (36.04%) and GR (30.69%) in vitamin contents.

Produção de biscoitos recheados com formação de organogel na base gordurosa / Production of sandwich cookies with the formation of organogel in the fatty base

A fim de atender à demanda do público que atualmente busca por alimentos mais saudáveis, as indústrias têm procurado alternativas que possibilitem a aplicação de ingredientes que agreguem valor nutricional aos produtos. A redução de gorduras saturadas e trans em produtos alimentícios, bem como a inserção de cereais ou farinhas nutricionais, vem sendo aplicadas em produtos de panificação. Biscoitos recheados possuem como bases geralmente biscoitos à base de farinha de trigo. O objetivo foi desenvolver formulação de biscoitos recheados com substituição de gordura vegetal por organogel no recheio e de farinha de trigo por farinha de sorgo no biscoito, a fim de agregar valor nutricional ao produto. Foram desenvolvidos biscoitos recheados: 1) recheio controle e com substituição da gordura vegetal dos recheios por organogel elaborado com sistema emulsionado (colágeno + óleo vegetal + água), a fim de diminuir concentrações de gorduras saturadas e trans. 2) para a base elaborouse biscoitos controle (farinha de trigo) e com substituição parcial e total de farinha de trigo por farinha de sorgo em 50% (50FS) e 100% (100FS). Foram conduzidas nos recheios e das bases dos biscoitos análises físicas e físico-químicas (textura, atividade de água, cor, composição centesimal e reologia) para avaliação e para análise de estabilidade de 6 semanas. Os resultados apresentaram que o biscoito 50FS obteve melhor valor de textura (Controle: 16,09 ± 1,28 N; 50FS: 19,63 ± 5,68 N e 100FS: 10,09 ± 0,65 N) e menor teor de atividade de água (Semana 01: 0,327±0,01 e Semana 06: 0,389 ± 0,00) do que o biscoito controle, durante análise de estabilidade. O biscoito 100FS apresentou coloração mais avermelhada. Os biscoitos 50FS e 100FS apresentaram maior teor proteico do que o controle (Controle: 5,37 ± 0,23 %; 50FS: 5,64 ± 0,49 % e 100FS: 5,75 ± 0,49 %). O recheio com organogel apresentou maior dureza (N) durante análise de estabilidade do que o recheio controle (Semana 6 Organogel: 6,81±1,48; Controle: 4,29±0,38). Os parâmetros de adesividade, coesividade e gomosidade do recheio com organogel não apresentaram diferenças significativas (p > 0,05). Os valores de atividade de água da formulação com organogel foram mais altos do que o recheio controle (Semana 6 Organogel: 0,730±0,00; Controle: 0,555±0,01). O valor de L* foi maior para o recheio controle, apresentando coloração mais amarelada do que a formulação com organogel. O recheio com organogel apresentou redução de 65 % do teor lipídico e aumento do teor proteico. Os recheios controle, com organogel e de mercado apresentaram comportamento tixotrópico durante a avaliação reológica, sendo que o produto de mercado teve comportamento próximo à formulação controle, com recuperação quase total da estrutura. Foram desenvolvidos cinco produtos, sendo três inovadores com valor nutricional agregado, atendendo às legislações vigentes, vida útil mínima de 6 semanas e ao apelo do mercado atual, podendo ser comercializados como biscoito recheado

In order to satisfy the demand of the public that is currently looking for healthier foods industries have been looking for alternatives that allow the application of ingredients that add nutritional value to the products. The reduction of saturated and trans fats in food products, as well as the insertion of cereals or nutritional flours, has been applied in bakery products. Filled cookies are usually based on wheat flour. The objective was to develop a formulation of filled cookies with replacement of vegetable fat for organogel in the filling and wheat flour for sorghum flour in the biscuit, in order to add nutritional value to the product. In this study, cookies filled with vegetable fat and wheat flour were used as a control where: 1) filling was replaced by organogel elaborated with an emulsified system (collagen + vegetable oil + water); and 2) base was prepared with partial and total replacer of wheat flour for sorghum flour in 50% (50FS) and 100% (100FS). Physical and physicochemical analyzes (texture, water activity, color, proximate composition and rheology) were carried out on the fillings and bases of the biscuits for evaluation and for the stability analysis of 6 weeks. The results showed that the 50FS cookies had a better texture value (Control: 16,09±1,28 N; 50FS: 19,63±5,68N and 10,09±0,65 N) and lower content of water activity (Week 1: 0,327±0,01 and Week 6: 0,389±0,00) than the control cookie during stability analysis. The 100FS had a more reddish color. The 50FS and 100FS cookies had a higher protein content than the control (Control: 5,37±0,23 %; 50FS 5,64±0,49 %). The fillings with organogel showed a higher hardness (N) than the control during stability analysis (Week 6 Organogel: 6,81±1,48; Control: 4,29±0,38). The parameters of adhesiveness, cohesiveness and guminess of the filling with organogel showed no significant differences (p> 0.05). The water activity values of the organogel formulation were higher than the control filling (Week 6 Organogel: 0,730±0,00; Control: 0,555±0,01). The value of L * was higher for the control filling, showing a more yellowish color than the formulation with organogel. The filling with organogel showed a 65% reduction in lipid content and an increase in protein content. The control, organogel and market fillings showed a thixotropic behavior in the rheological evaluation, and the market product had a behavior close to the control formulation, with almost total recovery of the structure. Five products were developed, three of which were innovative with added nutritional value, in compliance with current legislation, a minimum shelf life of 6 weeks, which can be sold as a stuffed cookies.

Whole chickpea flour as an ingredient for improving the nutritional quality of sandwich bread: Effects on sensory acceptance, texture profile, and technological properties

ABSTRACT The inclusion of pulse flours with higher dietary fiber content in bakery products, such as chickpea (Cicer arietinum L) flour, has been exploited by the food industry due to its nutritional and sensory characteristics. This work aimed to develop a sandwich bread with a partial substitution (7.5%, 15%, and 30%) of refined wheat flour by whole chickpea flour (WCF) and also to evaluate the effects on sensory acceptance, physicochemical parameters, and texture profile during the shelf life. Four methods for obtaining WCF were assessed and the best condition was used to produce the sandwich bread. Sensory evaluation was carried out with 65 consumers using a 9-point hedonic scale and a purchase intention scale. Firmness, elasticity, cohesiveness, chewability, and fracturability was evaluated by the Texture Profile Analysis (TPA). The specific volume, total fungi count, pH, titratable acidity, and moisture content were also determined. The nutritional composition was estimated by mass balance. Data demonstrated that there was no difference (p>0.05) in sensory evaluation of the products elaborated with different concentrations of WCF, and all samples presented good acceptance. The addition of WCF did not cause negative effects on the texture and volume characteristics of the bread. The sample with 30% WCF had adequate technological characteristics, resulting in a product with higher nutritional value, especially dietary fiber, and was well accepted by the consumers. This formulation can be used by the food industry and also in domestic preparations, contributing to the diversification and nutritional enrichment of sandwich bread.

RESUMEN La inclusión de harinas de granos no convencionales con mayor contenido de fibra dietética en productos de panadería, como la harina integral de garbanzo (HIG) (Cicer arietinum L), es utilizada por la industria alimentaria debido a sus características nutricionales y sensoriales. Este trabajo tuvo como objetivo desarrollar un pan para sándwich (PPS) con sustitución parcial (7.5%, 15% y 30%) de harina de trigo refinada por HIG así como evaluar la aceptación sensorial, parámetros fisicoquímicos y el perfil de textura durante su vida útil. Fueron evaluados cuatro métodos para la obtención de HIG, utilizándose la mejor condición para producir el PPS. Sesenta y cinco consumidores realizaron la evaluación de aceptación sensorial e intención de compra con una escala hedónica de 9 puntos. La firmeza, la elasticidad, la cohesión, la masticabilidad y la fracturabilidad se evaluaron mediante el análisis de perfil de textura (TPA). También se determinó el volumen específico, el recuento total de hongos, el pH, la acidez titulable y el contenido de humedad. La composición nutricional se estimó por balance de masa. Todas las muestras presentaron buena aceptabilidad sin diferencias estadística. La adición de HIG no causó efectos negativos en la textura ni el volumen del PPS. La muestra con 30% de HIG tubo características tecnológicas adecuadas, resultando en un producto con mayor valor nutricional, especialmente por la fibra dietética. Esta formulación podría ser utilizada por la industria alimentaria y también en preparaciones domésticas, contribuyendo a la diversificación y al enriquecimiento nutricional del pan para sándwich.

Whole-grain pan bread with the addition of jabuticaba peel flour / Pães de forma integrais com adição de farinha de casca de jabuticaba

ABSTRACT: The objective of this study was to analyze the potential of the jabuticaba peel flour (JPF) as an ingredient in whole-grain bread. Pan bread formulations with different concentrations of jabuticaba peel flour were made: 0% (T0), 5% (T1), 10% (T2), and 15% (T3). Proximate composition, pH, water activity, color, phenolic compounds and antioxidant activity of bread were determined. The addition of JPF to the bread formulations led to a reduction of carbohydrate levels (51.14 to 46.55 g 100 g-1), lipids (4.79 to 3.35 g 100 g-1) and an increase in moisture (31.06 to 37.31 g 100 g-1) and ash (0.22 to 0.35 g 100 g-1). The fiber content increased up to three times, and the phenolic compounds up to seven times, thus increasing the antioxidant activity of the JPF-based bread when compared to the control. Bread made with the addition of JPF presented lower L* values (46.72 to 36.07) and higher a* values (3.10 to 9.07) compared to the control. Therefore, jabuticaba peel flour can be considered a potential ingredient for addition to whole-grain pan bread with desirable nutritional and functional characteristics.

RESUMO: Este trabalho teve como objetivo analisar o potencial da farinha de casca de jabuticaba (FCJ) como ingrediente em pães de forma integrais. Foram elaboradas formulações de pães com diferentes concentrações de farinha de casca de jabuticaba: 0% (T0), 5% (T1), 10% (T2) e 15% (T3). Foram realizadas análises de composição centesimal, pH, atividade de água, cor, compostos fenólicos e atividade antioxidante dos pães. A adição de FCJ às formulações de pão levou a uma redução dos níveis de carboidratos (51,14 a 46,55 g 100 g-1), lipídios (4,79 a 3,35 g 100 g-1) e aumento da umidade (31,06 a 37,31 g 100 g-1) e minerais (0.22 a 0.35 g 100 g-1). O teor de fibras aumentou até três vezes e os compostos fenólicos até sete vezes, aumentando a atividade antioxidante do pão à base de FCJ quando comparado ao controle. O pão elaborado com a adição de FCJ apresentou menores valores de L* (46,72 a 36,07) e maiores valores de a* (3,10 a 9,07) em relação ao controle. Portanto, a farinha de casca de jabuticaba pode ser considerada um ingrediente potencial para a adição ao pão de forma integral com características nutricionais e funcionais desejáveis.

Study on formation regularity and kinetics of advanced glycation end-products during processing of boiled Cervi Cornu Pantotrichum / 中草药

Objective: To study the formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled Cervi Cornu Pantotrichum (CCP). Methods: UV-visible spectrophotometry and UPLC-MS/MS method were used to determine the change of browning index and content of typical advanced glycation end-products, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine, of the processing system of simulated boiled CCP. The formation regularity and kinetic parameters of advanced glycation end-products during the processing of boiled CCP were discussed by constructing glucose and lysine to simulate the Maillard reaction system of CCP processing. Results: The activation energy of browning reaction, Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine reaction during processing of boiled CCP were 5.07, 40.44 and 78.47 kJ/mol, respectively, and all of them were zero-order kinetics. The activation energies of the above reactions in the baking process were 6.72, 89.34 and 164.77 kJ/mol, respectively, and all of them were zero-order kinetics. Compared to the formation of Nε-(carboxymethyl) lysine, the formation of Nε-(carboxyethyl) lysine required higher activation energy and was more difficult to occur. Conclusion: The temperature changed in the baking process has a significantly higher effect on the kinetic parameters of the advanced glycation end-products than in the boiling process. Long-term higher baking temperature resulted in more advanced glycation end-products produced in the boiled CCP. This study provides a solid theoretical basis for the blocking and inhibition strategies of advanced glycation end-products in the processing of CCP, which is also a great significance for the production of green safety CCP and strengthening the safety of traditional Chinese medicine.

A rapid histological preparation method for observation of morphology and composition distribution of tendon collagen fascicle and endotendinium / 中国修复重建外科杂志

Objective: To explore a rapid histological preparation method to observe morphology and composition distribution of tendon collagen fascicle and endotendinum. Methods: Taking porcine superflexor tendon of foot as an example, tendons were sliced into sections with 6 μm by frozen section technology, after which general observation of the section integrity was carried out. After fixed with 10% neutral buffered formalin and performed with HE staining, the tissue integrity and ice crystal formation were observed under microscope. Sections were then divided into 5 groups by different methods of dyeing. Group A: Priodic acid-Shiff (PAS) staining; group B: Masson staining; group C: reticular fibers staining; group D: immunohistochemical and immunofluorescent staining of type Ⅲ collagen; group E: the sections were baked at 65℃ for 10 minutes and stained with Masson. The composition distribution of tendon collagen fascicle and endotendinum in different groups were observed. Results: From general observation, the frozen section of tendon tissue was complete and continuous. Although the tissue integrity in the tendon sections could be seen and no ice crystal was formed, the composition distribution could not be identified by HE staining. The entire tendons in groups A, B, and C were dyed, and the composition distribution of collagen fascicle and endotendinum could not be identified. The endotendinum in group D was stained weakly positive for type Ⅲ collagen alone, and the two components were differentiated dyed but the contrast was not obvious. In group E, the collagen fascicle and endotendinium were differentiated dyed and the two components in tendon tissue were clearly visible. Conclusion: The morphology and the composition distribution of tendon collagen fascicle and endotendinum can be characterized rapidly and accurately, using a combination of baking at 65℃ for 10 minutes and Masson staining after porcine superflexor tendons were sliced by frozen section technology.

Effects of Lindera aggregate of Stir-baking with Vinegar- Aucklandia lappa on Gastric Emptying and Gastrointestinal Hormones in Functional Dyspepsia Liver Depression and Qi Stagnation Model Rats / 中国药房

OBJECTIVE： To investigate the effects of Lindera aggregate of stir-baking with vinegar-Aucklandia lappa on gastric emptying and gastrointestinal hormones in functional dyspepsia liver depression and qi stagnation （FDLDQS） model rats. METHODS： Totally 60 SD rats were randomly divided into blank group （n＝10） and modeling group （n＝50）； FDLDQS model was induced by chronic stress restraint or food deprivation or excessive fatigue in modeling group. After modeling， model rats were randomly divided into model group （normal saline）， L. aggregate of stir-baking with vinegar group （1.62 g/kg， calculated by crude drug）， A. lappa group （1.62 g/kg， calculated by crude drug）， L. aggregate of stir-baking with vinegar-A. lappa group （1 ∶ 1， m/m，1.62 g/kg， calculated by crude drug） and mosapride group （positive control， 1.35 mg/kg）， with 10 rats in each group. Administration groups were given relevant medicine intragastrically once a day； blank group and model group were given constant volume of normal saline intragastrically， for consecutive 14 d. 2 h after last medication， gastric emptying rate and small intestinal propulsion rate of rats in each group were measured by phenol red content method. After HE staining， the morphological changes of antrum tissue were observed under microscope. The contents of motilin （MTL）， gastrin （GAS） and cholecystokinin （CCK） in serum were determined by ELISA method. RESULTS： Compared with blank group， gastric emptying rate and small intestinal propulsion rate of rats were decreased significantly in model group （P＜0.01）； the serum contents of MTL and GAS were decreased significantly （P＜0.01）， while the content of CCK was increased significantly （P＜0.01）. No organic damage was found in all model groups. Compared with model group， L. aggregate stir-baking with vinegar group and A. lappa group， gastric emptying rate and small intestinal propulsion rate of rats were increased significantly in L. aggregate of stir-baking with vinegar-A. lappa group and mosapride group （P＜0.05 or P＜0.01）； serum contents of MTL and GAS were increased significantly （P＜0.01）， while the content of CCK was decreased significantly （P＜0.01）. CONCLUSIONS： L. aggregate of stir-baking with vinegar-A. lappa can accelerate gastric emptying and small intestinal propulsion rate of FDLDQS rats， increase serum contents of MTL and GAS but decrease the content of CCK； its effects are better than that of them alone.

Development and parameter optimization of maize flat bread supplemented with asparagus bean flour

Abstract The purpose of this study was to develop maize flat bread supplemented with asparagus bean flour (ABF). Preliminary study was conducted for maximum supplementation of ABF on the basis of sensory attributes and it was found that 15% ABF can be supplemented. Further a composite flour containing 85% maize flour (MF) and 15% ABF was used for the preparation of flat bread. The effect of baking temperature (200 to 235 °C) and baking time [time 1 (surface 1) and time 2 (surface 2)] (70 to 120 sec) on product responses such as sensory characteristics (overall color, appearance, flavor, taste, mouth feel, overall acceptability), texture (shear value) and moisture content were studied. Results indicated that baking temperature and baking time had significant (p < 0.05) positive effect on sensory characteristics and shear value, while significant (p < 0.05) negative effect on moisture content. Numerical optimization resulted in baking temperature 225 °C, baking time 1 (120 sec) for surface 1 and time 2 (116 sec) for surface 2 to develop a flat bread with best quality.

Yellow sweet potato flour: use in sweet bread processing to increase carotene content and improve quality

ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

Desenvolvimento de bolo enriquecido com farinha de quiabo (Hibiscus esculentus l) / Development of cake enriched with okra flour (Hibiscus esculentus l)

Entre os produtos de panificação, o bolo apresenta grande importância no Brasil, sendo que a principal farinha usada na sua preparação é a de trigo. Visando melhorar o valor nutritivo do bolo observou-se que o quiabo é uma importante fonte de nutrientes. Nesse contexto, objetivou- -se enriquecer um bolo com farinha de quiabo (FQ). Foram elaboradas três formulações de bolo (padrão, 10% e 15% de farinha de quiabo) e posteriormente realizaram-se os testes de Escala Hedônica e Pareado de Preferência. Foram determinados composição centesimal e vida de prateleira do bolo preferido. As duas formulações de bolos obtiveram boa aceitação, sendo a formulação com 10% de farinha de quiabo preferida. O bolo analisado apresentou teor de umidade de 33%, 1,82% de cinzas, 14,67 de lipídios, 3,57% de proteínas e 46,94 de carboidratos. Verificou-se vida de prateleira de cinco dias sob temperatura ambiente. Dessa forma o bolo elaborado com 10% de FQ mostrou-se como uma boa opção alimentar pois, além do alto valor nutritivo, o produto apresentou uma boa aceitação.(AU)

Among the baked goods, the cake is very important in Brazil. Aiming to improve the nutritive value of the cake It was observed that okra is an important source of α-tocopherol and minerals. In this context, it was enriched a cake with okra flour (CF). Two cake formulations were elaborated and the Hedonic and Pareto Preference tests were performed. Microbiological analysis and determination of shelf life. The work was submitted to the Ethics Committee. As two cakes formulations obtained good acceptance, being a preferred formulation A. Microbiological analysis of the cakes and the results obtained for total coliforms, molds and yeasts, as well as absence of Salmonella sp. Shelf life of 5 days was verified.

Comparison on hemostatic effect of Sanguisorbae Radix and charred Sanguisorbae Radix before and after baking / 药物评价研究

Objective To compare the hemostasis effect of Sanguisorbae Radix (SR) and charred Sanguisorbae Radix (CSR) before and after baking.Methods Totally 60 Kunming mice were randomly divided into six groups:control group,Yunnan Baiyao (positive drug group,0.667 g/kg),SR high and low dose (8,2 gcrude drug/kg) group,and CSR high and low dose (8,2 gcrude drug/kg) group.Mice were continuously ig with relatively drug once a day for 3 d.The bleeding time and clotting time were tested 1 h after the last administration,the prothrombin time (PT),thrombin time (TT),and activated partial thromboplastin time (APTT) were detected by blood coagulation analyzer,and the number of platelet was count.Results Compared with control group,SR of high dose,and CSR of high and low doses can obviously shorten the bleeding time,clotting time,PT,TT,and APTT.SR of high and low doses and CSR of high dose can elevate the blood platelets count.Compared with SR high dose group,CSR of high dose can obviously shorten the PT,TT,bleeding time,and clotting time,but could not be statistically significant on the blood platelets count and APTT.Conclusion SR and CSR have different hemostasis mechanisms,the function of hemostasis was more effective after charcoal by baking.

Quantitative Analysis of Four Flavonoids in Salt-processed Cuscuta chinensis with Different Processing Meth-ods / 中国药房

OBJECTIVE:To investigate the effect of different processing methods on 4 kinds of flavonoids contents in salt-pro-cessed Cuscuta chinensis. METHODS:Salt-processed C. chinensis piece was processed with different baking temperature (70 ℃, 100℃,130℃,160℃,190℃and 210℃),baking time(10 min,15 min,30 min,45 min,60 min and 75 min)and moisten-ing time(0.5 h,1 h,2 h,4 h and 6 h). HPLC was adopted for contents determination of hyperoside,rutin,quercetin and kaemp-ferol:the column was Synergi 4u Hydro-Rp 80A with mobile phase of methanol- 0.1% phosphoric acid (gradient elution) at a flow rate of 1.0 ml/min,the detection wavelength was 360 nm,and column temperature was 35 ℃. RESULTS:The linear range was 0.416-12.48 μg for hyperoside (r=0.999 9),0.14-4.2 μg for rutin (r=0.999 9),0.185-5.55 μg for quercetin (r=0.999 9) and 0.078-2.34 μg (r=0.999 8);RSDs of precision,stability and reproducibility tests were lower than 3%;recoveries were 95.55%-99.74%(RSD=2.12%,n=6),95.96%-101.42%(RSD=2.01%,n=6),95.76%-102.75%(RSD=2.77%,n=6), 99.42%-104.93%(RSD=2.02%,n=6). The flavonoids in salt-processed C. chinensis showed highest contents when baking tem-perature was 160℃,baking time was 60 min and moistening time was 2 h. CONCLUSIONS:Different processing methods have certain effects on flavonoids contents in salt-processed C. chinensis.

Development of a new type of medical infrared disinfection and baking lamp / 中国医学装备

Objective:To design a simple, energy saving, environmental protection, safety of the use of a new type of medical lamp with infrared light disinfection.Methods: Set the controller in the middle of the upright column of lamp, the controller side is provided with a flexible hose, and the end of the flexible hose is provided with a patch, the patch is placed in the patient's side. The back side of the skin is provided with a temperature sensor, a controller and a temperature sensor and a baking lamp. The controller is provided with an alarm, when over temperature will alarm.Results: The new type of infrared light disinfection and baking lamp is reasonable structure, mobile convenience. The alarm can automatically turn off the lights and alarm when the chip temperature is too high.Conclusion: The developed lamp device has the advantages of convenient use, strong practicability and long service life. It’s very worthy of promotion.

Optimization of Ginger Juice Baking for Rhizoma Coptis by Orthogonal Test / 中国药师

Objective:To research the best processing method of ginger juice baking for Rhizoma coptis. Methods:The total con-tent of four alkaloids including berberine hydrochloride determined by HPLC was used as the evaluation index, and an L9(34)orthogo-nal design with three factors including the amount of ginger juice, baking temperature and baking time and variance analysis were ap-plied to study the ginger juice baking technology for Rhizoma coptis. Results:The best processing conditions were as follows:Rhizoma coptis was soaked with 15% ginger juice, baked at 150℃ for 40 min, and withdrawn to be cool. Conclusion:The optimal ginger juice baking technology for Rhizoma coptis is reasonable, which can be used to guide the standardized production of Rhizoma coptis with gin-ger juice baking.

Effects of Atractylodis Macrocephale Rhizoma processed by different methods on salivary amylase and D-xylose excretion rate in rats / 中国中药杂志

To observe the effects of Atractylodis Macrocephale Rhizoma processed by different methods (sulfur-fumigation, different temperatures baking and microwave sterilization) on salivary amylase and D-xylose excretion rate in spleen deficiency rats. The rats were divided into blank control group, rhubarb-induced spleen deficiency model control group, and Atractylodis Macrocephale Rhizoma experimental groups processed with different methods. Amylase colorimetric method was used to determine the activities of salivary amylase and D-xylose excretion rate was measured with O-benzylamine method. Then the correlation of salivary amylase activity and D-xylose excretion rate in urinary was analyzed. As compared with blank control group, Atractylodis Macrocephale Rhizoma baked at 100,110 ℃ can increase the unit content of rat salivary amylase and D-xylose excretion rate, with a significant difference (P<0.05). As compared with the model group, Atractylodis Macrocephale Rhizoma baked at 70 ℃ and Atractylodis Macrocephale Rhizoma with microwave treatment had stronger effects than the others, with statistically significant differences (P<0.01). Atractylodis Macrocephale Rhizoma could improve D-xylose absorption function and salivary amylase activity in spleen deficiency rats. In addition, D-xylose excretion rate in urine was positively correlated with salivary amylase activity. Atractylodis Macrocephale Rhizoma processed with different temperatures baking and microwave sterilization had little impact on salivary amylase activity and D-xylose excretion rate in urine of spleen deficiency rats, while sulfur fumigation had great effects on the above two indexes.

Optimization of Processing Technology for Atractylodes lancea Stir-baking with Bran by Box-behnken Re-sponse Surface Methodology / 中国药房

OBJECTIVE:To optimize the processing technology for Atractylodes lancea stir-baking with bran. METHODS:Us-ing the content of atractylodin,yield of water-soluble extract and ethanol-soluble extract,appearance score as comprehensive in-dex,the effects of excipient amount,stir-baking time and temperature on the quality of A. lancea stir-baking with bran were investi-gated by Box-behnken design-response surface method,so as to optimize the processing technology parameters of A. lancea stir-bak-ing with bran,and verification test were conducted. RESULTS:The optimized parameters were that the excipients amount was 10% medicinal material,stir-baking at 140 ℃ for 3 min;average comprehensive score of verification test was 0.39 (RSD=2.88%,n=3),which was close to predicted value 0.38. CONCLUSIONS:Box-behnken response surface method is reasonable and feasible for the optimization of the processing technology for A. lancea stir-baking with bran.

Effectiveness of a baking soda dentifrice on gingivitis and tooth surface / 대한구강보건학회지

OBJECTIVES: To evaluate the effectiveness of sodium bicarbonate dentifrices in reducing gingivitis and tooth abrasiveness and improving tooth gloss, as compared to a conventional fluoride/silica-containing dentifrice. METHODS: In this double-blinded, randomized clinical study with a paralleled design, 73 healthy adult volunteers (age, 18-39 years), with more than 20 teeth were selected and randomly allocated to the following groups: a control group, a 35% baking soda group, and a 65% baking soda group. Professional plaque controls were provided to all subjects and the same control dentifrice was used for 14 days. At baseline, all subjects received an assigned dentifrice and were instructed to brush three times daily. The tooth gloss and gingival bleeding index were measured at baseline, 45, and 90 days. For measuring surface roughness, toothbrushes were replaced with electronic tooth-brushing machines, and the bovine specimen was brushed via 10,000 horizontal shuttle movements. The surface roughness was measured by a confocal laser scanning microscope (CLSM; Carl Zeiss, LSM-5 Pascal, Germany) Each variable was analyzed by the paired t-test, and change in each variable among groups was analyzed by analysis of variance (ANOVA). Reliability of the gloss was analyzed by an intra-class correlation coefficient. RESULTS: Compared to the controls, the 65% sodium bicarbonate dentifrice group showed significant improvement with regard to the tooth gloss for 90 days as well as a significant inhibitory effect on gingivitis; the 35% sodium bicarbonate dentifrice group, however, showed no inhibitory effect on gingivitis. The relative roughness of the tooth surface in the dentifrices of both the sodium bicarbonate dentifrice groups was significantly low. Further, there was no significant difference with the distilled water group. CONCLUSIONS: The sodium bicarbonate dentifrice has an inhibitory effect on gingivitis. Further, this dentifrice showed low abrasiveness and a glossing effect on teeth.

Effect of wheat ARF treatment on the baking quality of whole wheat flours of the selected varieties of wheat.

The present study was conducted to see the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties i.e. vw-120, J-24 and Bhalia of wheat. The specific objectives were to study the physico-chemical properties of selected whole wheat flours, standardization of whole wheat flour bread (control) and to incorporate ARF at 1%, 2% and 3% levels in whole wheat flours to see its effect on dough and bread and carrying out acceptability trials of the final product using sensory evaluation. The physicochemical assessment of breads prepared with different additions of ARF revealed a significant increase in loaf volume as compared to their controls. Maximum increase was recorded with 3% ARF addition in J-24. Product developed with 1% addition of ARF was rated as most acceptable and 3% as least acceptable in terms of various sensory attributes. Among all,Bhalia variety treated with 1% ARF scored maximum (93%) comparable to standard (94%). Thus wheat ARF could play an important role as an additive to improve the overall bread making properties of whole wheat flours pre-dominantly the loaf volume at 1% level.

Xylanases: An Overview.

Endo-1, 4-β-xylanase (Endo-β-1, 4-xylan, xylanohydrolase; EC. 3.2.1.8, commonly called xylanase) is an industrially important enzyme which degrades xylan randomly and produces xylooligosaccharides, xylobiose and xylose. It is mainly present in microbes and plants but not in animals. Xylanases from fungal and bacterial sources have been extensively studied and produced commercially. Its potential use in paper industries has been discussed which is directly related to reduction in environmental pollution. It has role in bio-bleaching paper pulp and increasing pulp brightness. Besides, it can be exploited for ethanol production and as an additive in animal feedstock to improve its nutritional value. Endo-1, 4-β-xylanase can also be exploited in baking and fruit juice industries. Here, we reviewed its distribution, structural aspects and industrial/ biotechnological applications. Besides, we also discussed studies related to cloning of the gene encoding endo-1, 4-β-xylanase with the objectives of overproducing the enzyme and altering its properties to suit commercial applications.

Influence of different processing and storage methods on quality of Salviae Miltiorrhizae Radix et Rhizoma in Shangluo / 中草药

Objective: To investigate the influence of several processing and storage methods on the contents of tanshinone IIA (Tan IIA), salvianolic acid B, and danshensu in Salviae Miltiorrhizae Radix et Rhizoma (SMRR) and the medicinal materials surface character and section color. Methods: Sun drying and stir-baking methods of SMRR were used, respectively. The processed products were then stored at normal temperature and normal temperature in darkness for 0, 1, 2, 4, 6, 9, 12, 18, and 24 months, respectively. The contents of Tan IIA, salvianolic acid B, and danshensu were determined by HPLC. And the surface character and section color of the medicinal materials were observed. Results: The content of Tan IIA in SMRR dried at 40-80°C stir-baking did not change greatly. When the temperature was over 60°C, the salvianolic acid B in SMRR showed significant loss. The content of danshensu increased with the increase of stir-baking temperature. The stir-baking temperature over 70°C had the influence on the surface character and section color. The content of salvianolic acid B, the surface character, and section color of SMRR stir-baked at 40-60°C were better than those of SMRR processed by the common sun drying method. Conclusion: Under the comprehensive evaluation of the active constituents lossing, the surface color changing, and production cost saving, it is advisable for SMRR to be stir-baked at 40-60°C and stored at normal temperature in darkness less than 24 months.