中药炮制与美学

从美学的角度阐述了中药炮制中理论、方法、炮制工具设计的内容与美学的关系,以期发掘中药炮制的美学内涵,促使中药炮制向更美的方向发展。     

益气养阴法治疗室性早搏的疗效评价

目的观察益气养阴法治疗室性早搏的临床疗效。方法90例伴有明显临床症状的频发室性早搏患者随机分为两组，治疗组给予加味炙甘草汤治疗，对照组给予莫雷西嗪治疗。治疗时间为一个月。两组的基础情况相似，差异无统计学意义，具有可比性。观察治疗前后两组的临床症状、动态心电图的变化。所有病例均获随访。结果加味炙甘草汤组改善临床症状总积分要明显优于对照组（P〈0．05）。其中对“心悸”“胸闷”症状的改善尤为显著（P〈0．05）。两组各证型间疗效的比较差异无统计学意义（P〉0．05）。治疗组对24h Holter监测室早的疗效也略优于对照组，但统计学差异无统计学意义（P〉0．05）。结论加味炙甘草汤有明显的抗室性早搏作用，而且要比莫雷西嗪疗效好，尤其是在改善临床症状方面，更可以作为临床治疗室早的基础方。益气养阴法值得在临床推广使用。     

Protein,fat, moisture and cooking yields from a U.S. study of retail beef cuts

Nutrient data from the U.S. Department of Agriculture (USDA) are an important resource for U.S. and international databases. To ensure that data for retail beef cuts in USDA's National Nutrient Database for Standard Reference (SR) are current, a comprehensive, nationwide, multi-phase study was conducted. Samples were collected and analyzed in three phases based on primal category. Using a statistically based sampling plan, 72 beef carcasses per phase were obtained with nationally representative quality and yield grades, genders and genetic types. Retail cuts were fabricated, cooked and dissected to obtain component weights. Nutrient values were determined by validated laboratories using quality assurance procedures. Full nutrient profiles were made available in SR (http://www.ars.usda.gov/nutrientdata). Results for 16 beef retail cuts were compared for cooking yield and protein, fat and moisture concentrations. For example, cooked fat levels differed among three roasted cuts and among three grilled cuts from chuck, rib and loin (p < 0.01). Cooking yield for roasted ribeye (76%) was lower (p < 0.001) than for grilled ribeye (83%) or for chuck eye grilled (80%) or roasted (84%). This study demonstrates the importance of maintaining data for a variety of retail beef cuts due to their unique properties and different cooking methods.     

炙甘草汤颗粒剂对贝达喹啉治疗耐多药肺结核引起QT间期延长的影响研究

目的: 探索炙甘草汤颗粒剂对含贝达喹啉方案治疗耐多药肺结核所致的心电图QT间期延长的影响。方法: 选取2018年9月至2020年10月浙江大学医学院附属杭州市胸科医院使用含贝达喹啉方案治疗且符合入组标准的耐多药肺结核患者45例作为研究对象,根据随机数字表法分为中药组23例与对照组22例,中药组患者在含贝达喹啉方案治疗的第1个月联合服用炙甘草汤颗粒剂,对照组不服用该颗粒剂。监测并记录患者治疗前及治疗后的第2、4、8、12、16、20、24周心电图,同时计算QTcF值(根据Fridericia公式计算矫正后的QT间期)。结果: 服用贝达喹啉的24周期间不良事件:中药组8例(8/23,34.8%)患者出现QTcF>450ms,16例(16/23,69.6%)患者出现QTcF值较基线延长(ΔQTcF)≥30ms;对照组16例(16/22,72.7%)患者出现QTcF>450ms,20例(20/22,90.9%)患者出现ΔQTcF≥30ms。严重不良事件:中药组1例(1/23,4.3%)患者出现QTcF≥500ms,发生在用药第8周,4例(4/23,17.4%)患者出现ΔQTcF≥60ms;对照组4例(4/22,18.2%)患者出现QTcF≥500ms,分别发生在用药第4周(1例)、8周(1例)和24周(2例),11例(11/22,50.0%)患者出现ΔQTcF≥60ms。中药组与对照组在不良事件QTcF>450ms与严重不良事件ΔQTcF≥60ms比较差异均有统计学意义(χ²值分别为6.505和5.380,P值分别为0.011和0.020)。结论: 含贝达喹啉方案治疗耐多药结核病可致患者QT间期延长,联合服用炙甘草汤颗粒剂可减少患者QTcF>450ms和ΔQTcF≥60ms的发生率。     

均匀设计和回归分析优选菟丝子炒制工艺

目的:以总黄酮、总多糖的含量以及醇、水浸出物为指标优化菟丝子炒制工艺。方法:采用均匀试验设计,利用紫外分光光度法测定总黄酮、总多糖的含量,通过逐步非线性回归和等值线图优化炮制工艺。结果:菟丝子最佳炒制工艺为:炒制温度150℃,炒制时间140 s。结论:均匀设计和回归分析可以对试验结果进行高精度的预测,表明菟丝子炒制工艺可行。     

Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods

Roast duck, a popular meat commodity in Asian countries especially Taiwan and China, can produce many types of toxic compounds such as cholesterol oxidation products (COPs) and heterocyclic amines (HAs). The objectives of this study were to evaluate analysis of COPs and HAs in duck by GC–MS and UPLC-MS/MS respectively, and study their formation as affected by roasting methods including traditional oven, fan oven and superheated steam oven. Results showed that both high precision and accuracy was attained by using the QuEChERS method with reduced separation time of 14 min for 7 COPs and 4.5 min for 21 HAs by GC–MS and UPLC-MS/MS, respectively. The duck meat roasted in both superheated steam oven and traditional oven generated significantly higher levels of total COPs than fan oven, while for total HAs, both traditional oven and fan oven produced significantly higher levels than superheated steam oven. Compared to roast duck skin, a much higher level of total COPs was shown in roast duck meat, while a reversed tendency was shown for total HAs. Furthermore, the correlation between formation of COPs and HAs in roast duck skin showed no significant correlation (p > 0.05) for traditional oven, fan oven and superheated steam oven, while in roast duck meat, only traditional oven showed significant correlation (p < 0.05). However, by taking both duck skin and meat into account, superheated steam oven produced the lowest level of total HAs, while fan oven generated the lowest level of total COPs. Thus, the developed method can form a basis for determination of COPs and HAs in duck as well as by choosing an appropriate roasting method their formation can be minimized.     

火法源流论

以文献学的方法,通过考证古代医籍,对火疗法的源流做了初步的梳理,并将其归纳为炙、焫、熏、熨、温针、烧针、灸、烙等8种方法;从文字学研究和字面意义上解释了火疗八法的含义,并分述其操作方法、探讨其作用机制和适应症候,进而分析了各疗法的发展进程以及相互间的关系,对火疗八法的作用特点和相互间关系的分析有助于火法的传承与创新。     

Tocopherols in coffee brews: Influence of coffee species, roast degree and brewing procedure

Tocopherols in roasted coffee and coffee brews were analysed by HPLC/diode-array/fluorescence detection. Only α and β vitamers were identified in the samples. The influence of several factors on espresso coffee content, as well as on tocopherol extractability, was ascertained, namely, coffee species, roast degree, brew volume and preparation method. Pure arabica espressos contained 2.2 and 3.9 μg of α- and β-tocopherol, respectively, while robusta espressos showed significantly lower amounts (p < 0.05): 1.3 and 1.1 μg, correspondingly. Total contents (α + β) in espressos prepared from commercial blends ranged from 2.2 to 4.8 μg. Overall, tocopherol amounts in the brews corresponded to only 1% of those found in the coffee cake. However, espressos prepared from servings contained ～5-fold higher amounts of tocopherol than those prepared by the classic method. The medium-roast degree seems to be more favourable for the extraction of compounds than light or dark roasts. Compared with other coffee beverages, an arabica espresso cup contained an intermediate level of total tocopherols: 7.0 μg/30 mL, against 4.4 μg for filter (150 mL), 13.6 μg for press-pot (60 mL), 19.7 μg for moka (60 mL), 25.4 μg for Turkish, and 40.1 μg for boiled (150 mL) coffees.     

热过程对烤鳗油质量的影响

探讨了70℃和95℃下，在常压和真空条件下加热过程对预纯化烤鳗油的酸价，过氧化值和碘价的影响。结果表明，在常压条件下，随加热时间加长，酸价和过氧化值呈线性增大。在真空条件下，酸价先呈上升趋势,在加热9h以后，又趋于下降；于70℃下过氧化值略有上升，而95℃下则略有下降。在真空条件下碘价变化不大，在常压下碘价略有下降。