槟榔与白胡椒对猪囊尾蚴形态学改变的影响

目的　观察研究中药槟榔、白胡椒对体外培养的猪囊尾蚴形态学改变的影响。方法　取经槟榔、白胡椒药液作用不同时间的囊尾蚴进行大体形态及扫描电镜观察。结果　经槟榔、白胡椒分别作用 3 0min ,1h后所有虫体蠕动均停止。槟榔、白胡椒对囊尾蚴分别作用 2 0min ,40min ,虫体表面开始出现部分剥蚀区 ,且随时间延长 ,其剥蚀区增大。结论　两种药物作用于囊尾蚴的效果均好 ,可以作为人或猪囊虫病的治疗药物     

Chili pepper as a body weight-loss food

Chili has culinary as well as medical importance. Studies in humans, using a wide range of doses of chili intake (varying from a single meal to a continuous uptake for up to 12 weeks), concluded that it facilitates weight loss. In regard to this, the main targets of chili are fat metabolism, energy expenditure, and thermogenesis. To induce weight loss, the active substance of chili, capsaicin, activates Transient Receptor Potential Cation Channel sub-family V member 1 (TRPV1) channels) receptors causing an increase in intracellular calcium levels and triggering the sympathetic nervous system. Apart from TRPV1, chili directly reduces energy expenditure by activating Brown Adipose Tissue. Weight loss by chili is also the result of an improved control of insulin, which supports weight management and has positive effects for treatment for diseases like obesity, diabetes and cardiovascular disorders. This review summarizes the major pathways by which chili contributes to ameliorating parameters that help weight management and how the consumption of chili can help in accelerating weight loss through dietary modifications.     

Central composite design of pressurised hot water extraction process for extracting capsaicinoids from chili peppers

Pressurised hot water extraction (PHWE) was applied to chilies in order to optimise extraction yield of capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin, nonivamide). Determination of the optimum extraction procedure was performed by comparison of the yield of the extracts. Capsaicinoids content was determined by HPLC coupled with mass spectrometry. An optimisation study was performed using water as an extraction solvent at constant extraction pressure (20 MPa), extraction temperature ranging from 120 to 240 °C and static extraction time ranging from 5 to 60 min as independent variables. The optimum PHWE conditions for all response variables were estimated; however, PHWE conditions resulting in the highest recovery of capsaicinoids (20 MPa, 200 °C and 10 + 20 min of static extraction time) were chosen for comparison with a conventional Soxhlet extraction (SOX) in the case of seven chili pepper fruit samples (chili peppers of species Capsicum chinenses: Trinidad Scorpion Moruga, Jamaican Hot Red, and Yellow Habanero, chilies of species Capsicum annuum: Yellow Bedder, Ring of Fire, and Chiltepin, chili pepper Tabasco of species Capsicum frutescens) and three chili spices (ground spices from Trinidad Scorpion Moruga, Bhut Jolokia, and Fatalii Red, all of species Capsicum chinenses).     

HPLC测定荜茇三味散中胡椒碱的含量

目的:建立荜茇(荜茇、诃子、山楂)三味散中胡椒碱的含量测定的方法。方法:采用高效液相色谱法测定,色谱柱为Kromasil(C18,5um,250mm×4.6mm)色谱柱,流动相为甲醇-水(77:23),检测波长为343nm。结果:胡椒碱在进样量6.96ug~1.99ug范围内与峰面积呈良好的线性关系,r=0.9999,平均回收率为102.9%,RSD为1.4%。结论:HPLC法简单准确,精密度高,分离度良好,可用于荜茇三味散的质量控制。     

HPLC法测定蒙药阿那日五味散中胡椒碱的含量

目的:建立蒙药阿那日五味散中胡椒碱的高效液相含量测定方法。方法:使用C18色谱柱(150mm×40mm),甲醇—水(77∶23)为流动相,流速为:0.6mL/min,检测波长:343nm。结果:胡椒碱的线性范围为0.0285~0.1425μg,(r=0.9999)。平均回收率为98.33%,RSD=0.98%。结论:该实验方法简便易行,结果准确可靠,可用于蒙药阿那日五味散质量控制指标。     

Capsaicin Analogue Supplementation Does Not Improve 10 km Running Time-Trial Performance in Male Amateur Athletes: A Randomized,Crossover, Double-Blind and Placebo-Controlled Study

Background: To investigate the acute effects of a capsaicin analogue supplement on 10 km time-trial performance and physiological responses in amateur athletes. Methods: Twenty-one participants (age = 29.3 ± 5.5 years, weight 74.2 ± 11.3 kg, height 176.0 ± 0.0 cm, fat mass 12.7 ± 3.8%, V˙O_2max 62.7 ± 8.4 mL·k⁻¹·min⁻¹), completed two randomized, double-blind trials: capsaicin analogue condition (Capsiate (CAP) = 24 mg) or a placebo (PLA) condition. The participants consumed two doses of 12 mg of CAP or PLA capsule 45 min before and immediately at the start of each trial. The time required to complete 10 km, lactate concentration, maximum heart rate (HR_peak), and rating of perceived exertion (RPE) were recorded. Results: The 10 km time-trial performance (CAP = 45.07 ± 6.41 min vs. PLA = 45.13 ± 6.73, p = 0.828) was not statistically significantly different between conditions. No statistically significant differences between conditions were detected for lactate concentration (p = 0.507), HR_peak (p = 0.897) and RPE (p = 0.517). Conclusion: Two doses of a 12 mg Capsaicin analogue supplement did not improve performance and physiological responses in a 10 km running time-trial in amateur athletes.     

大建中汤临床应用

大建中汤临床应用广泛,所治疗的腹痛一般病势较重,病情较急,加上患者素体又虚,需要及时服药。现代大建中汤多用于改善术后肠梗阻样症状。住院患者术后用大建中汤治疗宜早期给药,而中药汤剂煎煮需要一定的时间,所以需要利用现代多学科方法改变大建中汤剂型,使其服用更加方便。     

壳聚糖包衣剂对黄瓜和辣椒种子发芽及幼苗素质的影响

以黄瓜和辣椒为供试材料，采用壳聚糖对于种子进行包衣处理，对黄瓜和辣椒的室内发芽、田间出苗及幼苗素质进行测定。结果表明：壳聚糖种子包衣剂对种子发芽无不良影响，可促进苗期幼苗的生长，增加最大叶的长度和宽度，叶绿素含量提高，根系活力增强，可溶性蛋白与过氧化物酶都明显提高，说明壳聚糖包衣对提高蔬菜内在品质具有较好的促进作用。     

辣椒粉中非法添加苏丹红的测定方法研究

目的建立HPLC法和液质联用法测定辣椒粉中非法添加的苏丹红。方法供试品用丙酮超声涡旋提取,采用HPLC法和液质联用法进行测定。色谱柱采用Agilent-C_(18)(100mm×4.6mm,3.5μm)柱;流动相为1mL·L~(-1)甲酸溶液-乙腈(85∶15)和1mL·L~(-1)甲酸的乙腈溶液-丙酮(80∶20);梯度洗脱;流速:1.0mL·min~(-1);检测波长:苏丹红Ⅰ478nm;苏丹红Ⅱ、Ⅲ和Ⅳ520nm;柱温:30℃。质谱条件:以三重四级杆电喷雾离子源(ESI+)扫描,干燥气体温度:300℃,干燥气体流速:3.0mL·min~(-1)。结果苏丹红Ⅰ~Ⅳ质量浓度在0~10μg·mL~(-1)范围内线性关系良好(r≥0.998);平均加样回收率均大于85%;质谱分辨率良好,方法专属性强。结论该方法操作简便、灵敏度高、结果准确、专属性强,可用于辣椒粉的质量控制。