Objective: This study aimed to investigate the effect of Cili extracts in the treatment of enteritis and diarrhea. Methods: The RAW 264.7 cells were treated with different concentrations (1.25, 2.50, 5.00, 10.00, 20.00 μg/mL) of Cili extracts, and then the cell viability was determined by MTT method. RAW264.7 cells were treated with different concentrations of Cili extracts, and then lipopolysaccharide (LPS) was used to induce the cell inflammation model. The content of NO in cell culture supernatant was detected by Griess method. The UC mice model was induced by 3% DSS. The changes of signs during the modeling and drug treatment were observed, and the disease activity index (DAI) was evaluated. The colon length, colon wet weight index and spleen weight were measured. HE staining was used to observe the pathological morphology of colon. The protein expression of Keap1 and Nrf2 in colon tissues were detected by western blot and immunohistochemistry. Results: The concentration of Cili extract ≤10 μg/mL had no significant effect on cell viability (P>0.05). Cili extract inhibited the release of NO, and the inhibitory effect was more obvious with the increase of drug concentration (P<0.05 or P<0.01). Compared with the model group, the colon length of Cili extract group was longer, and the colon wet weight index, spleen weight and DAI fraction were decreased (P<0.05 or P<0.01). HE staining showed that Cili extract had a better protective effect on the intestinal mucosa of UC mice. Western blot and immunohistochemistry showed that Cili extract down-regulated the expression level of Keap1 and up-regulated the expression level of Nrf2. Conclusion: Cili extract had good anti-inflammatory activity in vitro and expressed therapeutic effect on UC mice.

Fenggang zinc-Se summer-autumn tea was taken as main raw materials, Kombucha was used as a kind of fermentation fungus, the dynamic changes of summer-autumn tea fermentation process was explored with sensory evaluation, functional components and flavor substances as indicators. The results showed, on sensory evaluation, after 5 days of fermentation, the fermentation broth had a strong aroma,a sour and sweet taste, a thick biofilm floating. the fermentation tended to be stable, and the condition was good and suitable for drinking. On functional component, the whole fermentation process, the tea polyphenol content gradually reduce, theanine content increased gradually, the reduced proportion of tea polyphenols and increased proportion of theanine were slow at the 5th day of fermentation, it is meams fermentation gradually stabilized, zinc content is not a regular variation in the fermentation process, the selenium content in the stable in the fermentation process. On flavor substances, 107 flavor substances were detected in 6 fermentation periods（0, 1, 3, 5, 7, 9 d）, including alcohols, aldehydes, acids, esters,alkanes, ketones and other compounds, among which ethanol and acetic acid had the highest content.Partial least squares discriminant analysis（PLS-DA） showed that the compositions of volatile flavor compounds were similar in the three fermentation stages（5, 7, 9 d）, indicating that the main flavor compounds had been formed at the 5th day. There were 21 kinds of key flavor substances（OAV≥1） in the fermentation process. The key flavor substances that contributed more to the flavor of summer and autumn tea fermentation drinks were the same in the three fermentation stages（5, 7, 9 d）, which were acetic acid,（E）-2-heptenal and dammasone. Therefore, after 5d fermentation, summer and autumn tea has the best taste, the main flavor compounds have been formed, and the content of functional components gradually tends to be stable, which is the optimal fermentation period.

Guizhou Sanbao（Gastrodia elata, Ganoderma lucidum and Eucommia ulmoides Oliv） was used as the raw material of the formula,and it was made into a mixed liquor with rich soy flavor and health attributes.D-optimal mixture experimental design is adopted to γ-Aminobutyric acid（GABA）,total antioxidant capacity（T-AOC） and sensory score were used to investigate the effects of different proportions of Gastrodia elata extract,Ganoderma lucidum extract and Eucommia ulmoides extract on them. The optimum formula of Guizhou Sanbao liquor was obtained as Gastrodia elata extract 49%, Ganoderma lucidum extract 30%, Eucommia ulmoides extract 21%. Meanwhile,the validation test showed that the contents of GABA,T-AOC and sensory evaluation of Guizhou Sanbao liquor after optimization were 0.121 mg/mL,5.78 μmol/mL and 92.02 respectively,which were close to the predicted values. The results showed that 64 kinds of volatile aroma components were detected, of which esters were the main aroma components; 21 kinds of free amino acids were detected,including 7 kinds of essential amino acids. The total free amino acid content was 318.7 mg/L.

To investigate the effects of fermented Rosa roxburghii vinegar on acute alcoholic liver injury in mice, 50 mice were randomly divided into the blank group, model group, and low-dose, medium-dose and high-dose fruit vinegar groups. Except for the blank group, all the other groups were administered intragastrically with fermented Rosa roxburghii vinegar for 14 days. On the last day of administration, 53% vol white liquor was administered intragastrically at a dose of 12 m L/kg（calculated by body weight）. The feces of mice were collected for the analysis of intestinal microflora 12 h after drinking. The blood was taken, the liver was dissected and weighed, and the biochemical indicators of the serum were determined. The results showed that compared with the model group, the liver index, TG content and MDA content of the high-dose fermented Rosa roxburghii vinegar group significantly decreased（by 19.23%, 58.68% and 51.93%, respectively）, whilst the SOD and GSH contents significantly increased（by 28.67% and 21.88%, respectively）. The ALT and AST contents significantly decreased（by 37.36% and 22.66%, respectively）. The analysis of the composition of the intestinal flora revealed that compared with the model group, the abundance of Firmicutes increased by 19.60%, 13.63% and 11.02%, respectively, forthe low-dose, medium-dose and high-dosefermented Rosa roxburghii vinegar groups, and the relative abundance of Lactobacillus increased by 14.44%, 5.99% and 16.30%, respectively. In summary, fermented Rosa roxburghii fruit vinegar can significantly ameliorate lipid metabolism disorder and liver oxidative stress, and can regulate the abundance and species of intestinal community and increase the content of probiotics in mice with alcohol-induced acute liver injury.

采用离子交换、分子凝胶柱层析对刺梨干果粗多糖进行纯化,对得到的纯多糖RRTFP-2单糖组成、分子质量、糖醛酸含量及糖醛酸种类、主链及支链的组成、糖残基连接方式进行分析;运用大鼠嗜铬细胞瘤细胞(PC12细胞)模型考察RRTFP-2类神经生长因子(NGF)活性.结果显示,RRTFP-2是由鼠李糖、阿拉伯糖、甘露糖、葡萄糖、半乳糖、葡萄糖醛酸和半乳糖醛酸组成,中性单糖摩尔比为1.0∶6.5∶1.1∶1.2∶16.1,糖醛酸含量为11.42％,分子质量为74330 u的结构复杂的酸性杂多糖;RRTFP-2表现出类NGF神经营养活性.实验结果为刺梨多糖结构的阐明及其资源新用途提供参考.

以鲜天麻为原料,探究其不同酵素化阶段风味物质及抗氧化活性的动态变化.结果表明,氨基酸总含量呈先下降后上升的趋势,陈酿结束后为1971.79 mg/100g;发酵前天麻汁以鲜味和苦味为主,经陈酿后呈味氨基酸改变,天麻酵素以鲜味和甜味为主.天麻汁、天麻酵素发酵阶段和陈酿期间分别检测出26、46、49种挥发性风味物质.醚类是天麻汁的主要香气物质,含量为74.17％;经发酵后醚类含量降低,醇类和酯类含量增加,醇类(80.24％)和酯类(16.48％)是天麻酵素主要香气物质.总抗氧化能力(total antioxidant capacity,T-AOC)、DPPH自由基清除能力与超氧化物歧化酶(superoxide dismutase,SOD)活性在酵素化过程中整体呈上升趋势,在陈酿结束后达最大值,分别为5.87μmol/mL、99.37％和25.72 U/mL,其中SOD活性与天麻汁相比增加了25倍.

为探明经平菇发酵的刺梨果渣膳食纤维对便秘模型小鼠的润肠通便作用.将KM小鼠随机分成空白对照组、模型对照组、阳性对照组、平菇发酵刺梨果渣膳食纤维低、中、高剂量组,连续灌胃14d后测定小肠墨汁推进率、首粒黑便排出时间、6h内排黑便粒数及重量、粪便含水量.结果表明:给药14d后,与空白对照组比较,模型对照组小鼠墨汁推进率显著降低(P＜0.01),首粒黑便时间显著推迟(P＜0.01),排黑便数量及重量显著降低(P＜0.01).与模型对照组比较,阳性对照组与各剂量组的各指标都有显著性差异.经过平菇发酵刺梨果渣所得膳食纤维的持水力、持油力和膨胀力有所提高,且具有良好的润肠通便作用.

目的 探究藤茶总黄酮对小鼠酒精性肝损伤的保护作用.方法 随机将50只小鼠随机分为空白组、模型组及藤茶总黄酮低、中、高(50、75、100mg/kg)给药组,每组10只,除正常组外,其余各组按16 ml/kg剂量灌胃56％白酒,每天1次,灌酒lh后各剂量组灌胃给药,正常组和模型组灌胃等体积蒸馏水,连续给药21 d.对肝脏进行HE染色,生化法检测肝脏匀浆上清液的谷丙转氨酶(ALT)、谷草转氨酶(AST)的活性及超氧化物歧化酶(SOD)、丙二醛(MDA)、总抗氧化能力(T-AOC)、还原型谷胱甘肽(GSH)水平,酶联免疫吸附法检测血清中白细胞介素-4(IL-4)、白细胞介素-6(IL-6)和肿瘤坏死因子-α(TNF-α)水平.结果 与空白组比较,模型组呈现典型酒精肝组织病变特征,肝组织ALT、AST、MDA、IL-4、IL-6及TNF-α水平升高(P＜0.05),而SOD、T-AOC及GSH水平降低(P＜0.05).与模型组比较,藤茶总黄酮各剂量组对酒精性肝组织炎性程度、水肿程度及脂变程度均呈现不同程度的减轻,肝组织ALT、AST、MDA、IL-4、IL-6、TNF-α水平降低(P＜0.05),而SOD、T-AOC、GSH水平升高(P＜0.05).结论 藤茶总黄酮对酒精性肝损伤小鼠具有一定保护作用,其可能机制与增加肝组织抗氧化酶的活性、降低脂质过氧化水平、降低肝组织IL-4、IL-6、TNF-α等炎症因子水平有关.

为探究天麻酵素镇静催眠功效,该研究分析了天麻酵素理化指标以及对失眠模型小鼠脑组织内神经递质及氧化应激水平的调节.将KM雄性小鼠随机分为空白组、模型组、枣仁安神液组(阳性对照组1)、天麻粉组(阳性组对照组2)、天麻酵素低(0.10 g/kg)、中(0.30 g/kg)、高(0.49 g/kg)剂量组,以对氯苯丙氨酸建立失眠模型,连续灌胃给药7 d后通过测定小鼠自主活动的变化、小鼠脑组织神经递质和氧化应激水平的变化,分析其对失眠小鼠镇静催眠功能的影响.结果显示,天麻酵素中γ-氨基丁酸含量为0.48 mg/kg,是QB/T 5232-2018标准中要求的16倍;天麻酵素高、中剂量组与模型组相比,小鼠活动时间和站立次数显著减少(p<0.05),分别减少13.00 s、14.63 s和10.62次、9.12次;小鼠脑组织中5-HT、GABA、IL-1β含量显著增加(p<0.01)、SOD活性显著提高(p<0.05)、MDA含量显著降低(p<0.05),其中5-HT增加50.62 pg/mL、49.51 pg/mL,GABA增加5.47 ng/mL、5.15 ng/mL.这表明天麻酵可通过调节小鼠脑组织内神经递质及氧化应激水平来达到镇静催眠作用.

通过食用菌茶树菇发酵刺梨果渣,提高可溶性膳食纤维(SDF)含量,探究制备所得刺梨果渣SDF的润肠通便功能,为综合开发利用刺梨果渣膳食纤维提供依据.方法:在单因素的基础上,根据Box-Behnken实验设计对发酵培养基配方进行优化以提高SDF得率;将KM小鼠随机分为空白对照组、模型对照组、阳性对照组、SDF低(ig.0.25 g/kg·bw)、中(ig.0.50 g/kg·bw)、高剂量组(ig.1 g/kg·bw),以复方地芬诺酯建立便秘模型,连续灌胃14 d后通过测定小肠墨汁推进率、首粒黑便排出时间、6 h内排黑便粒数及重量,分析其对小鼠润肠通便功能的影响.结果:最佳制备工艺条件为氯化钙添加量1％、氯化钾添加量0.60％、糖添加量4％、液料比7:1;在此条件下刺梨果渣SDF得率为5.86％,较比未发酵原果渣SDF提高了68.78％.动物实验结果显示,在便秘模型构建成功的基础上,SDF各剂量组均有改善小鼠便秘情况的作用,其中高剂量组作用效果最明显.结论:采用食用菌茶树菇发酵刺梨果渣SDF的制备工艺合理、经济简便,所得产品具有良好的润肠通便功能.

为探究李子发酵为李子酵素前后挥发性成分及游离氨基酸的变化规律,采用顶空固相微萃取-气相色谱-质谱法(HS-SMPE-GC-MS)和氨基酸分析仪分析了其中的挥发性成分和游离氨基酸.将新鲜的李子样品去核、匀浆、熟化后,加入白砂糖和发酵剂发酵3个月制备李子酵素.发酵前后的样品用顶空固相微萃取仪提取挥发性成分,然后通过H P-5 MS色谱柱在程序升温条件下分离,用带有电子轰击(EI)离子源的质谱仪测定;通过质谱碎片信息、保留指数、保留时间等进行定性分析.选择LCAK07/Li型标准分析阳离子型交换树脂为固定相,用pH分别为2.90,4.20,8.00的柠檬酸-柠檬酸锂缓冲溶液和0.5 mol·L-1的氢氧化锂再生液的混合溶液为流动相进行梯度洗脱,分别在440 nm(脯氨酸)和570 nm(其他30种氨基酸)检测波长处测定发酵前后样品中的游离氨基酸,定量方法为单点外标法.结果显示:李子酵素中的挥发性成分增加了20种,这是其香气浓郁,风味和口感得到显著改善的主要原因;李子酵素中的游离氨基酸总量降低,必需氨基酸的种类和总含量增加,且新增了牛磺酸、胱氨酸、蛋氨酸、3-甲基组氨酸、1-甲基组氨酸等共5种氨基酸.

为合理利用刺梨加工副产物,进一步提高刺梨果渣的可溶性膳食纤维得率,改善其理化特性,以经食用菌发酵后的刺梨果渣为原料,采用碱法提取,在单因素试验的基础上,通过正交试验方法确定最佳提取条件.结果表明:制取刺梨果渣可溶性膳食纤维的最佳工艺为料液比1:25(g/mL),氢氧化钠浓度10 g/L,提取温度70℃,提取时间70 min,此条件下可溶性膳食纤维得率为17.36％±0.74％.碱法提取后的刺梨果渣膨胀力、持水力和持油力均比原果渣有所提高.

以李子和薏苡仁为主要原料,添加陈皮、小黄姜、白砂糖、复合酶发酵制成复合酵素.为探究该复合酵素中各营养成分及香气成分的含量,采用顶空固相微萃取-气相色谱-质联用技术分析样品中的香气成分,全自动氨基酸分析仪测定游离氨基酸的含量,福林酚法测定总酚含量.结果 显示:李子薏苡仁复合酵素中含有香气成分70个;游离氨基酸22种,总量为2.662 mg/mL,其中人体必需氨基酸6种,总量为0.87 mg/mL;必需氨基酸占总氨基酸的比例为32.7％;总酚含量为0.63 mg/mL.

为探究刺梨酵素中的微生物群落与功能因子的相关性,筛选适宜发酵刺梨酵素的微生物菌群,采用高通量测序方法对比分析贵州不同区域酒曲发酵的刺梨酵素细菌群落组成和多样性差异,并测定刺梨酵素中的功能成分总黄酮、总三萜、VC,与优势细菌做相关性分析.结果表明,贵州省7个区域酒曲发酵的刺梨酵素,铜仁地区的酒曲发酵制备的刺梨酵素微生物多样性和丰富度均相对其他地区较高,特有的OTU数目为1125.从菌群结构组成上分析,不同区域酒曲发酵的刺梨酵素优势菌群为变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)、放线菌门(Actinobacteria),其中在属水平上通过已鉴定到的菌群分析可知醋酸杆菌属(Acetobacter)、乳酸菌属(Lactobacillus)作为酵素中的主要微生物.分析不同区域酒曲发酵刺梨酵素的功能成分的含量,得出功能成分总三萜和VC存在显著性差异(P<0.05).由冗余分析可知,刺梨酵素中细菌菌群组成与其含有的主要功能成分之间存在相关性,与功能因子相关的菌群主要为醋酸杆菌属(Acetobacter)、假单胞菌属(Pseudomonas)、乳酸杆菌属(Lactobacillus)、葡糖醋杆菌属(Gluconacetobacter).

该研究对金刺梨的风味物质(氨基酸、有机酸和挥发性风味成分)经过发酵处理前后的变化进行分析研究.结果表明,金刺梨经过发酵处理后,氨基酸总含量与种类均有所降低,但发酵后的甜味氨基酸、苦味氨基酸、芳香味氨基酸含量/总氨基酸分别提高了5.78％、7.96％、11.10％,鲜味氨基酸含量降低了24.92％;有机酸含量和数量均增加,发酵后新增的有机酸包括苹果酸、乳酸、醋酸三种,其中原有柠檬酸和草酸含量相对未发酵前分别增加了3倍和7倍;挥发性风味物质变化显著,其中醇类和酯类的相对含量百分比分别增加了23.79％、32.52％,而酸类、醛类和酮类相对含量百分比分别降低了48.08％、1.73％、0.93％.金刺梨经过发酵工艺处理后无不愉悦风味,口感更佳,更具营养价值.

目的:优化隔山消的发酵工艺.方法:采用紫外-可见分光光度法测定隔山消发酵中甾体总皂苷的含量,以发酵温度、料液比、用曲量、发酵时间为考察因素,结合单因素和L9(34)正交设计优化隔山消的发酵工艺.结果:在发酵温度为35℃、料液比为1∶6、用曲量0.5％、时间15d时,甾体皂苷含量6.774mg/g.结论:隔山消发酵液中甾体皂苷溶出效果较好,为隔山消中甾体皂苷的合理利用提供参考.

以正安野木瓜为主要原料,在单因素实验的基础上,对野木瓜酵素工艺进行4因素3水平的响应面实验设计,并结合模糊数学综合评判对野木瓜酵素进行感官评价,以确定野木瓜酵素的最佳工艺条件.结果表明,模糊数学综合评判可以准确客观的对野木瓜酵素感官得分进行综合评判.经优化后野木瓜酵素的最佳发酵工艺参数为:发酵时间9 d,发酵剂添加量0.3％,发酵温度25℃,料液比为1:5,在此条件下制得的野木瓜酵素口感独特,酶活性较高,具有野木瓜特有的风味香气.

本研究以贵州野木瓜为原料,采用三种优势菌群为不同的发酵剂制备野木瓜酵素,并分析不同发酵剂对其主要活性物质(总三萜、总黄酮、儿茶素、超氧歧化酶SOD)含量损耗的影响,结果表明:高效酒曲发酵结束后总三萜由6.79 mg/100 mL降低到5.71 mg/100 mL,降低了15.91％,总黄酮含量下降了40.00％,儿茶素含量下降了37.78％,SOD活性下降了56.32％;曲王发酵结束后总三萜含量下降了38.73％,总黄酮含量下降了58.82％,儿茶素含量下降35.56％,SOD活性下降了42.27％,变化显著(p＜0.05);甜酒曲发酵结束后总三萜升高0.74％,总黄酮含量下降15.89％,儿茶素含量下降0.11％,SOD活性下降了48.73％.综上可知,不同的发酵剂发酵后活性物质成分均有损耗,优势菌群不同,损耗程度有所差异,其中采用酵母菌、醋酸菌、乳酸菌复配而成的甜酒曲发酵结束后活性成分的衰减程度最低,因此,以酵母菌、醋酸菌、乳酸菌复配而成的发酵剂可应用于野木瓜酵素工业化生产中.

采用刺梨为原料,优化刺梨酵素的发酵工艺条件,并分析发酵前后挥发性风味成分与功能活性成分的变化.结果 表明,刺梨酵素发酵的最佳工艺条件为:发酵时间为20 d、发酵剂用量为0.02％、白糖的添加量为11％、料液比为1/3,在此条件下,刺梨酵素的风味和品质良好,SOD酶活达658.64 U/mL.与发酵前相比,刺梨经酵素化处理后SOD酶活、Vc、黄酮类、三萜类化合物含量均衰减.刺梨酵素中共检出77种挥发性风味成分,且变化显著(P＜0.05),其中醛类物质的含量显著降低(P＜0.05),酯类和醇类物质含量显著升高(P＜0.05).因此,刺梨经酵素化发酵处理后,酯类、醇类和酸类物质成为其特征性风味物质.

In order to use the response surface optimization method to optimize the process parameters for ultrasonic assisted extraction of polysaccharide of cordyceps sinensis, single factor experiments were designed to determine the range of factors affecting the extraction rate, including power ultrasonic extraction, extraction temperature, extraction time, extraction and liquid ratio. Then the response surface experiment was designed to optimize the process parameters, through the literature, the anthrone-sulfuric acid method was chose to determined polysaccharide content of Cordyceps sinensis, the absorbance value was measured at the wavelength of 490 nm, and the polysaccharide content was calculated, as response values of the response surface design. The result showed that the ultrasonic assisted extraction of cordyceps polysaccharide processing parameters were as follows: the ultrasonic power was 300 W, the extraction time was 30 min, extraction temperature was 45 ℃ , and solid-liquid ratio was 1/50. The extraction rate of polysaccharide of Cordyceps sinensis is the largest under these conditions.