白芷酒炖前后挥发性成分的HS-SPME-GC-MS分析

目的探讨白芷酒炖前后对挥发性成分的影响。方法采用顶空固相微萃取技术(HS-SPME)结合气相色谱-质谱法(GC-MS)对白芷酒炖前后挥发性成分及其相对百分含量进行对比分析。结果从白芷生品中初步检测出53个峰,鉴定出36个成分;从白芷酒炖中检测出32个峰,鉴定出26个成分;与生品成分比较,酒炖白芷中有22种成分未测到,但新增了12种成分,表明酒炖白芷中的挥发性成分的组成和含量均发生了变化。结论白芷酒炖后由于受热及辅料黄酒的作用使挥发性成分的种类及含量发生了明显变化,并存在成分转化,本研究为白芷酒炖的炮制机理及其在都梁丸中应用的物质基础研究提供了科学依据。     

Effect of moderate red wine intake on cardiac prognosis after recent acute myocardial infarction of subjects with Type 2 diabetes mellitus

Background Oxidative stress and increased inflammation have been reported to be increased in subjects with diabetes and to be involved in the pathogenesis of cardiovascular complications after myocardial infarction (MI). It is well recognized that red wine has antioxidant and anti‐inflammatory activities. We examined the effects of moderate red wine intake on echocardiographic parameters of functional cardiac outcome in addition to inflammatory cytokines and nitrotyrosine (oxidative stress marker), in subjects with diabetes after a first uncomplicated MI. Methods One hundred and fifteen subjects with diabetes who had sustained a first non‐fatal MI were randomized to receive a moderate daily amount of red wine (intervention group) or not (control group). Echocardiographic parameters of ventricular dys‐synchrony, circulating levels of nitrotyrosine, tumour necrosis factor‐α (TNF‐α), interleukin‐6 (IL‐6), interleukin‐18 (IL‐18) and C‐reactive protein (CRP) were investigated at baseline and 12 months after randomization. Results After 1 year of diet intervention, concentrations of nitrotyrosine (P < 0.01), CRP (P < 0.01), TNF‐α (P < 0.01), IL‐6 (P < 0.01) and IL‐18 (P < 0.01) were increased in the control group compared with the intervention group. In addition, myocardial performance index (P < 0.02) was higher, and transmitral Doppler flow (P < 0.05), pulmonary venous flow analysis (P < 0.02) and ejection fraction (P < 0.05) were lower in the control group, indicating ventricular dys‐synchrony. The concentrations of nitrotyrosine, CRP, TNF‐α and IL‐6 were related to echocardiographic parameters of ventricular dys‐synchrony. Conclusions In subjects with diabetes, red wine consumption, taken with meals, significantly reduces oxidative stress and pro‐inflammatory cytokines as well as improving cardiac function after MI. Moderate red wine intake with meals may have a beneficial effect in the prevention of cardiovascular complications after MI in subjects with diabetes.     

桑椹果酒酵母筛选及发酵性能

从桑椹成熟果实、桑叶以及桑果园的土壤采样，进行桑椹果酒专用酵母的筛选，得到一株在性能上优于对照菌葡萄酒干酵母的酵母菌Y11。该菌起酵快，从第2天开始糖度大幅度下降，酒精度快速上升，发酵第4天酒精体积分数即可达到10％以上。发酵过程pH值变化趋势比较平缓，发酵结束后高级醇量符合要求。综合发酵性能及感官评定，表明该菌能代替葡萄酒干酵母用于桑椹果酒的生产。     

天峨野生大果山楂酒中氨基酸与总黄酮的含量测定

目的：对天峨野生大果山楂（Malus doumeri)酒中氨基酸（游离氨基酸,水解氨基酸）,总黄酮进行含量测量。方法：利用高速氨基酸分析仪和分光光度计分别测定该酒中游离氨基酸,水解氨基酸和总黄酮类的含量。结果：该酒含17种游离氨基酸,含量为30．89％,16种水解氨基酸,含量为99．25％;总黄酮含量为15．43％（单位mg/ml)。结论：该酒富含氨基酸和总黄酮化合物,具有较强的生物活性。     

董酒珍酒对小鼠血清睾酮皮质醇等的影响

目的　研究贵州产名酒董酒、珍酒的保健作用。方法　采用氢化可的松 (以下简称氢可 )肌注 (每日 1次 ,连续 3d)复制小鼠阳虚症模型 ,用放免法测血清睾酮、皮质醇水平及心、肝、肾、睾丸组织形态学的变化 ,并比较董酒、珍酒对其的影响。结果　肌注氢可的各组血清皮质醇浓度明显增加 ,与正常组比较 ,差异具显著性 (P <0 .0 5 ) ;单纯阳虚组血清睾酮浓度虽不降低 ,但睾丸组织中生精状况差 ;而在阳虚 饮酒组 (董酒或珍酒组 ) ,血清睾酮浓度明显降低 (P <0 .0 5或P <0 .0 1) ,但睾丸组织中生精活跃 ,可见较多的精母细胞、精子细胞等精子发育良好。结论　董酒、珍酒可降低阳虚小鼠血清睾酮水平 ,但对其睾丸生精功能似有一定促进作用 ,其机制有待阐明。     

磁处理黄酒对实验性高脂血症大鼠血脂水平的影响

目的　研究磁处理黄酒对大鼠血脂水平影响,探索食物控制血脂新途径。方法　采用卫生部《保健食品功能学评价程序和检验方法》中调节血脂作用检验方法高血脂模型法进行本次研究。结果　高剂量组（７５０ｍ ｌ／ｋｇ）受试物能显著降低高脂血症大鼠血清胆固醇（ Ｔ Ｃ）和血清甘油三酯（ Ｔ Ｇ）的含量。结论　磁处理黄酒具有调节血脂作用,适量饮用对防止心血管疾病可能具有良好的保健作用。     

玉津药酒治疗类风湿性关节炎的临床观察

笔者应用复方玉津药酒对120例类风湿性关节炎(RA)患者进行了临床治疗效果观察.结果表明,近期控制为54.2%,显效为29.2%,有效为13.3%,无效为3.3%;经免疫学检查,玉津药酒可促使CD_8细胞增高,改善CD_4/CD_8比值,抑制T淋巴细胞增殖,降低白细胞介素-2(IL-2)活性,从而抑制机体免疫活性细胞对关节、关节软骨的破坏作用.     

酒炙丹参对小鼠耳廓微循环的影响

探讨酒炙对丹参活血祛瘀作用的影响。用肾上腺素造成小鼠血瘀模型后,再注射药物,以观察小鼠微血管动、静脉管径和血流速度的变化。结果表明,造模后微血管管径明显收缩变小,血流速度变慢,给予丹参不同炮制品后,有显著缓解作用,酒炙较生品丹参作用稍强。结论：酒炙有增强丹参活血祛瘀作用。     

正交法优选酒炙川牛膝最佳炮制工艺

目的优选川牛膝的酒炙工艺。方法采用正交设计L9(34),以水溶性成分及杯苋甾酮的含量为考察指标。结果最佳酒炙工艺为饮片加10%的黄酒润透,130℃炒制15min。结论优选得到的工艺是合理的。     

宫廷葆春酒质量标准研究

目的完善宫廷葆春酒的质量标准,控制药品质量.方法对宫廷葆春酒作薄层定性鉴别及薄层扫描定量研究.结果对药品中的牛膝、枸杞子进行TLC鉴别,对何首乌进行含量测定.结论实验方法操作简单,可以用来控制本制剂质量.