Polygonati rhizoma is often used in Chinese medicine and as food.In this study,atmospheric pressure matrixassisted laser desorption ionization and quadruple-time-of-flight(MALDI-Q-TOF)mass spectrometry techniques were...Polygonati rhizoma is often used in Chinese medicine and as food.In this study,atmospheric pressure matrixassisted laser desorption ionization and quadruple-time-of-flight(MALDI-Q-TOF)mass spectrometry techniques were applied to P.rhizoma samples from Polygonatum cyrtonema Hua species.Positive ions were mainly detected in the mass range of m/z 200-600,while negative ions were mainly observed in the mass range of m/z 100-450.A total of 263 components were identified and the spatial distribution and changes in saccharides contents during the steaming process of P.rhizoma were investigated.Monosaccharide and disaccharide exhibit a relatively uniform distribution,while the oligosaccharides were mainly found in the bast of fresh P.rhizoma.Although the contents of monosaccharide and disaccharide were increased during steaming,that of trisaccharide,tetrasaccharide,and pentasaccharide were decreased.We used the 5 saccharide types with the greatest variation in content as variables for the principal component analysis(PCA)and cluster analysis.Both PCA and cluster analysis showed that these 5 saccharides can be used as markers in the steaming process of the P.rhizoma.Present study of mass spectrometry imaging provides novel insights into the spatiotemporal accumulation patterns of saccharides in P.rhizoma,improving our understanding of the steaming process.展开更多
Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested ...Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine （ADT39） and coarse （CO43） rice, at three different soaking temperatures （50, 60 and 70 ~C） for 4 h and five residence times of steaming （1.0, 1.5, 2.0, 2.5 and 3.0 min）. The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment （open steaming process under laboratory conditions）. The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of Steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.展开更多
The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the stea...The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in ' yield region' and the extension at rupture of the set cashmere fiber are obviously decreased.展开更多
Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell serici...Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell sericin transforms fromthe frowned random structure to β- fold structure.The sericin modification reduces undulation of the gummingforce of cocoon shell sericin. Therefore,it is one of the key ways to improve the neatness of raw silk.展开更多
Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for...Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil （free of carotenoids） bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses （89%-95%）. As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents （expressed in g （100 g）-1 fresh portion） of steam-dried and fried squashes were significantly higher （P 〈 0.05） than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.展开更多
OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis w...OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis were selected in hospital from October 2016 to October 2017, who were randomly divided into 2 groups by number table method. 21 patients received conventional treatment as control group. 21 patients combined with acupuncture, TCM fumigation treatment as observation group. Clinical indicators, activity function, pain scores were evaluated before and after treatment. RESULTS: Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score after treatment decreased in two groups compared with before treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion after treatment increased in two groups compared with before treatment(P<0.05). Refers to distance, morning stiffness time, rump length after treatment reduced in two groups compared with before treatment(P<0.05). Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score in observation group were lower than control group after treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion in observation group were higher than control group after treatment(P<0.05). Refers to distance, rump length in observation group were smaller than control group after treatment(P<0.05). Morning stiffness time in observation group was less than control group after treatment(P<0.05). CONCLUSIONS: Acupuncture combined with TCM fumigation can significantly improve pain and active function in patients with ankylosing spondylitis, which is worthy of clinical promotion.展开更多
The steamed Panax ginseng C. A. Mey., Panax notoginseng(Burk.) F. H. Chen, and Panax quinquefolium L. not only facilitate storage, but also increase the content of rare saponins and enhance their clinical application ...The steamed Panax ginseng C. A. Mey., Panax notoginseng(Burk.) F. H. Chen, and Panax quinquefolium L. not only facilitate storage, but also increase the content of rare saponins and enhance their clinical application value. The traditional steaming process has high energy consumption, low efficiency, and lacks standardized operating procedures and unified standards. This paper retrieves the research literature on the steaming process parameters, rare saponin increments, and efficacy enhancement results of ginseng plants. By summarizing the effects of different steaming processes on rare saponins and pharmacodynamics in P. ginseng, P. notoginseng and P. quinquefolium, we explored new steaming methods and established a new quality evaluation system to provide guarantee for the effectiveness and safety of clinical medication and provide scientific basis for its rational use.展开更多
基金funded by the Science and Technology Innovation Program of Hunan Province(2022RC1224,2022ZYC010)the Changsha Science and Technology Program(kh2004018)the Training Program for Excellent Young Innovators of Changsha(kq2206064)。
文摘Polygonati rhizoma is often used in Chinese medicine and as food.In this study,atmospheric pressure matrixassisted laser desorption ionization and quadruple-time-of-flight(MALDI-Q-TOF)mass spectrometry techniques were applied to P.rhizoma samples from Polygonatum cyrtonema Hua species.Positive ions were mainly detected in the mass range of m/z 200-600,while negative ions were mainly observed in the mass range of m/z 100-450.A total of 263 components were identified and the spatial distribution and changes in saccharides contents during the steaming process of P.rhizoma were investigated.Monosaccharide and disaccharide exhibit a relatively uniform distribution,while the oligosaccharides were mainly found in the bast of fresh P.rhizoma.Although the contents of monosaccharide and disaccharide were increased during steaming,that of trisaccharide,tetrasaccharide,and pentasaccharide were decreased.We used the 5 saccharide types with the greatest variation in content as variables for the principal component analysis(PCA)and cluster analysis.Both PCA and cluster analysis showed that these 5 saccharides can be used as markers in the steaming process of the P.rhizoma.Present study of mass spectrometry imaging provides novel insights into the spatiotemporal accumulation patterns of saccharides in P.rhizoma,improving our understanding of the steaming process.
基金supported by the Indian Institute of Crop Processing Technology,Ministry of Food Processing Industries,India
文摘Parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine （ADT39） and coarse （CO43） rice, at three different soaking temperatures （50, 60 and 70 ~C） for 4 h and five residence times of steaming （1.0, 1.5, 2.0, 2.5 and 3.0 min）. The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment （open steaming process under laboratory conditions）. The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of Steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.
文摘The cashmere yarns were set in steam of 120℃ for 5 minutes after they had been extended to about 3% and wrapped onto the glass mandrels, which was relevant to the industrial setting processes. The effects of the steaming on the tensile mechanical properties of cashmere fiber are investigated. The extension in ' yield region' and the extension at rupture of the set cashmere fiber are obviously decreased.
文摘Results of circular dichromatic spectrographic analysis of sericin revealcd a modification in the character of sericinafter direct steaming for cooking dry cocoon.That is,the molecular structure of cocoon shell sericin transforms fromthe frowned random structure to β- fold structure.The sericin modification reduces undulation of the gummingforce of cocoon shell sericin. Therefore,it is one of the key ways to improve the neatness of raw silk.
文摘Vitamin A deficiency still remains a nutritional concern in Cameroon. Squashes pulp is rich in provitamins A and could help to reduce this deficiency. Unfortunately, in Cameroon, squash pulp is more often reserved for the nutrition of sick people and domestic animals. This study aimed at encouraging the consumption of squash pulp to contribute to vitamin A needs. The contents of a-carotene, all-trans-β-carotene and ascorbic acid were determined respectively by HPLC and titration with 2.6 dichlorophenol-indophenol in five landraces of raw, steamed, steam-dried and fried squash pulp from Cameroon. Moisture and total lipid content were also determined. Peeled pulp squash of 5 cm slice was steamed at 90℃ for 30 min or at 85℃ for 30 min, sliced again at 5 mm thickness and dried at 80℃ during 4 h to obtained steamed or steam-dried squashes. To have fried squashes, 40 g of 1 mm thickness slices pulp were fried in boiling refined palm oil （free of carotenoids） bath at 150℃ during 7 and 10 min. The results obtained showed that steam-drying and frying of squashes leaded to water losses （89%-95%）. As a consequence of this, the a-carotene, all-trans-β-carotene and ascorbic acid contents （expressed in g （100 g）-1 fresh portion） of steam-dried and fried squashes were significantly higher （P 〈 0.05） than those of steamed and raw pulp. However, the retention rate of provitamins A and ascorbic acid was more elevated in steamed than in steam-dried and fried squashes. These results suggest that steam-dried and fried squashes could contribute to fight against vitamin A deficiency while increasing availability of squashes.
文摘OBJECTIVE: To investigate clinical effect of acupuncture combined with TCM fumigation on pain and active function improvement in patients with ankylosing spondylitis. METHODS: 42 patients with ankylosing spondylitis were selected in hospital from October 2016 to October 2017, who were randomly divided into 2 groups by number table method. 21 patients received conventional treatment as control group. 21 patients combined with acupuncture, TCM fumigation treatment as observation group. Clinical indicators, activity function, pain scores were evaluated before and after treatment. RESULTS: Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score after treatment decreased in two groups compared with before treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion after treatment increased in two groups compared with before treatment(P<0.05). Refers to distance, morning stiffness time, rump length after treatment reduced in two groups compared with before treatment(P<0.05). Erythrocyte sedimentation rate, C reactive protein, alkaline phosphatase, macrophage migration inhibitory factor, BASDAI score, BASFI score, VAS score in observation group were lower than control group after treatment(P<0.05). Chest mobility, lumbar pitch, Schober test, occipital wall distance, lumbar lateral flexion in observation group were higher than control group after treatment(P<0.05). Refers to distance, rump length in observation group were smaller than control group after treatment(P<0.05). Morning stiffness time in observation group was less than control group after treatment(P<0.05). CONCLUSIONS: Acupuncture combined with TCM fumigation can significantly improve pain and active function in patients with ankylosing spondylitis, which is worthy of clinical promotion.
基金supported by the Higher Education Discipline Innovation Project (111 Project, D18012)。
文摘The steamed Panax ginseng C. A. Mey., Panax notoginseng(Burk.) F. H. Chen, and Panax quinquefolium L. not only facilitate storage, but also increase the content of rare saponins and enhance their clinical application value. The traditional steaming process has high energy consumption, low efficiency, and lacks standardized operating procedures and unified standards. This paper retrieves the research literature on the steaming process parameters, rare saponin increments, and efficacy enhancement results of ginseng plants. By summarizing the effects of different steaming processes on rare saponins and pharmacodynamics in P. ginseng, P. notoginseng and P. quinquefolium, we explored new steaming methods and established a new quality evaluation system to provide guarantee for the effectiveness and safety of clinical medication and provide scientific basis for its rational use.
