淫羊藿性味考证研究

目的为进一步探讨淫羊藿性和味的发展演变过程,了解和分析其性味与其补肾阳,强筋骨,祛风湿功效的关系,从而为中药基础理论研究提供可靠的技术支持。方法在中医药理论的指导下,通过历代本草著作和现代文献研究对中药淫羊藿的辛、苦、甘味和寒、温性的评述和记载进行考证,对其发生变化的原因进行逐一解释和阐明。结果经考证理清了淫羊藿的味从辛味到甘味再到苦味以及其性从寒性到平到微温再到温性的发展演变过程,以及性味和功效的关系并发现其性发生显著性变化的原因可能与其经过炮制过程有关。结论为今后探讨淫羊藿的性味学和药效学研究,现代药理学研究成果与中药现代化相结合,深入开发探索其临床应用等提供重要的利用价值。     

人类体味的异性偏好现象初探

目的:人类对异性的体味会是什么反应?本文试图对这一问题进行初步探求.方法:观察记录平均年龄为20.2岁的40位男生和42位女生,分别以不同时间长度嗅闻3位女生及3位男生穿过的T恤衫.结果:闻1秒钟时,所有被试者认为所有穿过的衣服均不好闻,尤以汗液多的为甚.而当5秒钟时,约60%的男生和女生均认为异性穿过的T恤衫好闻.结论:腋部体味具有一定的吸引异性的功能,人类可能存在信息素.     

基于三维图形化数据挖掘方法的四物汤类方配伍规律研究

目的:研究用于不同血瘀证证型的四物汤类方的配伍特点,从组方药物性味归经及功效等属性研究各类方之间的共同特征。方法:在本实验室开发的二维方剂图形化挖掘方法的基础上,进一步增加了药物的功效属性,分别以性味、归经、功效属性为坐标,将方剂信息表现在三维图形上。分别将用于各类血瘀证型的方剂转化为三维图形,并寻找各类血瘀证型方剂对图形中的共同节点,分析四物汤类方治疗血瘀证的用药特点。结果:通过适用于不同证型的各类方间的三维方剂图形比较,发现了部分四物汤类方治疗血虚血瘀证的部分共同特征。组方药味性味以辛、甘、温为多,大多归肝、心、脾经,功效以补血、活血、止痛为主。这类节点在各证型类方中均出现较多,平均每方出现0.5～1.5次。这些节点可代表四物汤类方治疗血瘀证的一般特点,与传统理论相符。结论:三维图形化数据挖掘方法具有直观、形象的特点,便于从复杂数据中发现规律,非常适用于类方数据挖掘研究。     

Retronasal perception and flavour thresholds of iron and copper in drinking water

Drinking water flavour has a strong role in water quality perception, service satisfaction, willingness to pay and selection of water sources. Metallic flavours are often caused by the dissolved iron and copper, commonly found in groundwater or introduced to tap water by corroding infrastructure. Taste thresholds of iron and copper have been investigated by several studies; however, reported results and test methods vary considerably. This study determined the taste thresholds of ferrous and cuprous ions in room temperature reagent water by using the one-of-five test with multi-nation panellists in the United States. For ferrous and cuprous ions, individual thresholds ranged from 0.003 to >5 mg l^-1 and 0.035 to >5 mg l^-1, respectively. Population thresholds were determined by logistic regression and geometric mean methods as 0.031 and 0.05 mg l^-1 for ferrous ion, and 0.61 mg l^-1 for cuprous ion by both methods. The components of metallic sensation were investigated by use of nose-clips while panellists ingested iron and copper solutions. Results showed that metallic sensation has a significant odour component and should be treated as a flavour instead of a taste. Ferrous, cuprous and cupric ions also produced weak bitter and salty tastes as well as astringent mouthfeel. In comparison, ferric ion produced no sensation.     

Microencapsulation of oils using whey protein/gum arabic coacervates

Microencapsulating sunflower oil, lemon and orange oil flavour was investigated using complex coacervation of whey protein/gum arabic (WP/GA). At pH 3.0–4.5, WP and GA formed electrostatic complexes that could be successfully used for microencapsulation purposes. The formation of a smooth biopolymer shell around the oil droplets was achieved at a specific pH (close to 4.0) and the payload of oil (i.e. amount of oil in the capsule) was higher than 80%. Small droplets were easier to encapsulate within a coacervate matrix than large ones, which were present in a typical shell/core structure. The stability of the emulsion made of oil droplets covered with coacervates was strongly pH-dependent. At pH 4.0, the creaming rate of the emulsion was much higher than at other pH values. This phenomenon was investigated by carrying out zeta potential measurements on the mixtures. It seemed that, at this specific pH, the zeta potential was close to zero, highlighting the presence of neutral coacervate at the oil/water interface. The influence of pH on the capsule formation was in accordance with previous results on coacervation of whey proteins and gum arabic, i.e. WP/GA coacervates were formed in the same pH window with and without oil and the pH where the encapsulation seemed to be optimum corresponded to the pH at which the coacervate was the most viscous. Finally, to illustrate the applicability of these new coacervates, the release of flavoured capsules incorporated within Gouda cheese showed that large capsules gave stronger release and the covalently cross-linked capsules showed the lowest release, probably because of a tough dense biopolymer wall which was difficult to break by chewing.     

Using water-soluble chitosan for flavour microencapsulation in food industry

The aim of this work is to investigate the possibility of producing flavour microparticles, by means of water-soluble chitosan, considering all the advantages of this natural polymer (non-toxic, biocompatibility, biodegradability, anticholesterolemic), with or without a crosslinking agent (tripolyphosphate (TPP)). The microparticles were prepared by spray drying and characterized by their particle size, surface morphology and zeta potential. Structural analysis of the surface of the particles was performed by scanning electron microscopy (SEM). Significant differences were found in the surface structure of the crosslinked and non-crosslinked particles. Chemical characterization of the microparticles was performed by Fourier transform infrared spectroscopy (FTIR), the results being significant and proving the success of flavour microencapsulation. This work shows that it is possible to encapsulate peach flavours using water-soluble chitosan, through a spray-drying process.     

Food texture and the satiety cascade

Using the satiety cascade model as a framework, this paper describes how food texture can influence the strength and duration of sensory, cognitive and post‐ingestive signals that determine when a meal ends (satiation) and the inhibition of appetite between meals (satiety). The influence of food texture on oro‐sensory exposure time, expectations about the satiating effect of a food and processing of food in the gastrointestinal system is considered, as well how the interaction of these processes may impact on the overall experience of satiety. This body of work suggests that texture is one element of a food's flavour profile which could be a candidate for manipulation in the development of ‘high‐satiety’ foods.     

Critical role of insular cortex in taste but not odour aversion memory

Conditioned odour aversion (COA) and conditioned taste aversion (CTA) result from the association of a novel odour or a novel taste with delayed visceral illness. The insular cortex (IC) is crucial for CTA memory, and the present experiments sought to determine whether the IC is required for the formation and the retrieval of COA memory as it is for CTA. We first demonstrated that ingested odour is as effective as taste for single-trial aversion learning in rats conditioned in their home cage. COA, like CTA, tolerates long intervals between the ingested stimuli and the illness and is long-lasting. Transient inactivation of the IC during acquisition spared COA whereas it greatly impaired CTA. Similarly, blockade of protein synthesis in IC did not affect COA but prevented CTA consolidation. Moreover, IC inactivation before retrieval tests did not interfere with COA memory expression when performed either 2 days (recent memory) or 36 days after acquisition (remote memory). Similar IC inactivation impaired the retrieval of either recent or remote CTA memory. Altogether these findings indicate that the IC is not necessary for aversive odour memory whereas it is essential for acquisition, consolidation and retrieval of aversive taste memory. We propose that the chemosensory stimulations modulate IC recruitment during the formation and the retrieval of food aversive memory.     

中药逐水膏穴位贴敷治疗肝硬化并顽固性腹水、胸水82例疗效观察

目的：观察中药逐水膏穴位贴敷治疗肝硬化并顽固性腹水、胸水的临床疗效。方法：将83例肝硬化并顽固性腹水患者（其中22例合并有胸水）随机分为两组，治疗组42例（其中合并胸水12例），对照组41例（其中合并胸水10例）。对照组给予中药双味泽苓汤口服，同时配合西医常规疗法，治疗组在对照组基础上加用中药逐水膏穴位贴敷。两组均以30d为1疗程。结果：治疗组临床治愈加例，显效12例，好转7例，无效3例，总有效率92．86％；对照组临床治愈11例，显效10例，好转12例，无效8例，总有效率80．49％；经Ridit分析，两组疗效比较差异有显著性意义（P〈0．05），治疗组疗效优于对照组。结论：中药逐水膏穴位贴敷治疗肝硬化并顽固性腹水、胸水临床疗效显著，未见明显不良反应。