原白头翁素的提取,合成及保存研究

从白头翁(Pulsatilla Chinesis)植物中提取与人工合成了毛莨科植物含有的原白头翁素和白头翁素.经UV、IR、NMR、MS 等光谱分析鉴定,结构正确.经果蝇、水稻白叶枯病菌等生测试验表明,原白头翁素具有杀虫活性和显著的抑菌活性.原白头翁素聚合后,生物活性明显降低.     

秦岭中草药黄芩中黄酮类化合物的分离

目的 分离鉴定秦岭中草药黄芩中的黄酮类物质并研究其对α-葡萄糖苷酶的抑制活性.方法 植物原料用溶剂提取,常压硅胶柱色谱及制备液相色谱分离,高分辨质谱及核磁共振波谱分析确定化合物分子结构,PNPG法测定化合物的α-葡萄糖苷酶的抑制活性.结果 分离鉴定了8种黄酮类化合物,分别是汉黄芩素(1)、黄芩素(2)、汉黄芩苷(3)、千层纸素A-7-O-葡萄糖酸苷(4)、白杨素-7-O-葡萄糖酸苷(5)、黄芩苷(6)、黄芩素-6-O-葡萄糖酸苷(7)和去甲汉黄芩素-8-O-葡萄糖酸苷(8),活性实验表明化合物1和7表现出较好的α-葡萄糖苷酶的抑制活性,其IC50分别为0.13 mmol/L和0.25 mmol/L,稍强于阳性对照阿卡波糖(IC50:0.42 mmol/L).结论 秦岭中草药黄芩中某些黄酮类物质能够有效抑制α-葡萄糖苷酶,具有与阿卡波糖相当的降糖作用.     

短柄五加中抑菌活性成分研究

利用抑菌活性追踪及各种色谱方法从短柄五加(Acanthopanax brachypus)的根茎中分离得到6个黄酮类化合物,通过理化性质和波谱数据鉴定化合物的结构分别为:藿香黄酮醇(1)、汉黄芩素(2)、山奈酚-7-O-β-D-葡萄糖苷(3)、牡荆苷(4)、金丝桃苷(5)及黄芩苷(6).除化合物5外,其余5个化合物均为首次从该植物中分离得到.采用体外抑菌活性试验法测定各提取物的抑菌活性.结果表明,短柄五加乙醇提取物中的乙酸乙酯组分,尤其是化合物1、2、4和5对供试菌种显示较强的抑菌活性.     

负电中心的结构改变对系统素活性的影响

系统素(Sys)作为植物最初内源性多肽信号分子,是从番茄损伤叶片中分离的具有18个氨基酸残基的多肽．作者通过用谷氨酸分别或全部替换系统素11位及18位天冬氨酸,产生3个新系统素类似物,并对其生物活性进行了研究,试图找出系统素负电中心结构对活性的影响,通过构效关系研究,以期发现其在植物细胞中新的具有较高诱导活性类似物．实验结果发现,保持了系统素负电中心的类似物均能够剂量依赖地提高植物的抗氧化活性．并且Glu~(18)-Sys的诱导活性高于Glu~(11)-Sys的诱导活性,但两者的抗氧化活性均较母体有所降低;同时还表明不仅它的负电中心对系统素的活性十分重要,而且主链上不同位置的负电中心对系统素的活性的影响也不同．此外[Glu~(22),Glu~(18)]-Sys的诱导活性高于系统素的活性,可提高番茄的抗氧化性．说明在系统素中谷氨酸的替代不仅保持了它的负电中心,而且其构象更有利于和受体结合或与受体结合时与系统素一致．     

秦岭中草药黄芩中黄酮类化合物的分离及其α-葡萄糖苷酶抑制活性研究

目的分离鉴定秦岭中草药黄芩中的黄酮类物质并研究其对α-葡萄糖苷酶的抑制活性。方法植物原料用溶剂提取,常压硅胶柱色谱及制备液相色谱分离,高分辨质谱及核磁共振波谱分析确定化合物分子结构,PNPG法测定化合物的α-葡萄糖苷酶的抑制活性。结果分离鉴定了8种黄酮类化合物,分别是汉黄芩素(1)、黄芩素(2)、汉黄芩苷(3)、千层纸素A-7-O-葡萄糖酸苷(4)、白杨素-7-O-葡萄糖酸苷(5)、黄芩苷(6)、黄芩素-6-O-葡萄糖酸苷(7)和去甲汉黄芩素-8-O-葡萄糖酸苷(8),活性实验表明化合物1和7表现出较好的α-葡萄糖苷酶的抑制活性,其IC_(50)分别为0.13mmol/L和0.25mmol/L,稍强于阳性对照阿卡波糖(IC_(50):0.42mmol/L)。结论秦岭中草药黄芩中某些黄酮类物质能够有效抑制α-葡萄糖苷酶,具有与阿卡波糖相当的降糖作用。     

微籽龙胆中黄酮苷类化学成分及其抗氧化活性研究

为研究药用植物微籽龙胆(Gentiana delavayi Franch)的活性物质基础,采用多种色谱技术(硅胶、ODS、MCI和Sephadex LH-20等)从微籽龙胆中抗氧化活性最好的正丁醇部位分离得到8个黄酮苷类化合物.通过核磁共振技术和文献数据对比,将其分别鉴定为:木犀草素-6-O-β-D-葡萄糖苷(1),牡荆苷(2),芹菜素-7-O-β-D-葡萄糖苷(3),异牡荆素(4),葛根素(5),hypolaetin-8-O-β-D-glucoside(6),荭草素(7)和异荭草素(8),化合物1和6为首次从该属植物中分离得到.此外,测试了微籽龙胆各萃取部位和上述化合物的抗氧化活性.黄酮苷类化合物6和7表现出显著的DPPH自由基清除能力,其中化合物7的活性与阳性对照相当,其IC50值为(9.74±0.05)μg/mL.     

劲直刺桐化学成分的研究

劲直刺桐(Erythrina stricta)枝叶用甲醇提取,用硅胶柱层析和Sephadex LH-20凝胶柱层析进行化学成分分离纯化,从中分离得到1个木脂素和4个生物碱,经波谱分析和理化性质对化合物结构进行鉴定,鉴定结构为glycosmisic acid(1)、nororientaline(2)、11b-methoxyerythraline-Noxide(3)、cristanines B(4)和erybidine(5)。其中,glycosmisic acid是从豆科刺桐属植物中首次分离得到,化合物2～4是从劲直刺桐中首次分离得到。     

产生苝醌类化合物真菌的化学成分及光敏活性研究

 研究菌寄生菌属真菌(Ascomycetes Hypocreaceae Hypomyces(Fr.)Tul.sp.)菌丝体的化学成分.用丙酮回流提取,用二氯甲烷和甲醇洗脱,硅胶H柱层析分离,化学与波谱学进行结构鉴定.从菌丝体中分离得4个化合物,分别鉴定为甘露醇(I),痂囊腔菌素A(II),竹红菌甲素(III)和竹红菌乙素(IV).用微生物纸片法测定了化合物II,III,IV的光敏活性.     

翼梗五味子木脂素成份的分离与鉴定

从云南产翼梗五味子(Schisandra henryi)茎中通过溶剂提取和硅胶柱层析分离了4个木脂素成分,经波谱分析及与标准品对照鉴定它们的结构分别为异安五脂素(isoanwulignan,1)、benzoyl-gomisin Q(2)、五味子酯甲(schisantherin A,3)和gomisin G(4),均系首次自该植物中分得。     

灯台树化学成分研究

灯台树(Bothrocaryum controversum)枝叶用甲醇提取,利用硅胶柱层析,Sephadex LH-20柱层析进行化学成分分离纯化,从中分离得到8个化合物。根据波谱分析和理化性质对化合物结构进行鉴定,鉴定结构为:槲皮素(1)、樱黄素(2)、黄颜木素(3)、表儿茶素(4)、obtusol(5)、羽扇豆醇乙酸酯(6)、β-谷甾醇(7)和胡萝卜苷(8)。所有化合物都是首次从该植物中分离得到。     

Possible role for salivary gland protein in taste reception indicated by homology to lipophilic-ligand carrier proteins.

Sensory transduction in taste and olfaction, the principal chemical senses, seems to be mediated by membrane-associated proteins on the apical surfaces of the respective receptor cells. The recent isolation and characterization of soluble 'odorant-binding proteins' secreted from the nasal glands of rat, cow and frog, led to the hypothesis that these proteins function as necessary cofactors in olfactory transduction by concentrating and delivering odorants to the receptors. The primary reception of taste stimuli occurs in specialized neuroepithelial receptor cells bundled in taste buds that are clustered in various types of papillae in the lingual epithelium of the tongue. Small tubulo-alveolar salivary glands, the von Ebner's glands, are located beneath the circumvallate and the foliate papillae. Their ducts open exclusively into the trough at the base of the papillae. Taste buds located in the medial and lateral walls of the papillae open with their taste pores into the trough and consequently are in direct contact with the secretions of von Ebner's glands. Here we report the molecular cloning and characterization of a protein of relative molecular mass 18,000 that is highly expressed in von Ebner's glands. Like the odorant-binding proteins, this protein shows similarity to members of a protein superfamily of hydrophobic molecule transporters, indicating that pre-receptor events could also be necessary for the concentration and delivery of sapid molecules in the gustatory system, and emphasizing the close relationship of taste and olfaction.     

Cyclic nucleotides may mediate taste transduction

Taste stimulus adsorption is believed to occur at the taste cell microvillous membrane. But due to technical difficulties of inserting glass electrodes into the mammalian taste cell, little is known about the mechanisms of taste transduction. Reliable intracellular recordings are necessary to determine the characteristics of taste cells. This has been accomplished previously in the mouse and is reported here. Recent experiments indicated that cyclic nucleotides can act on the inner surface of the membranes of a variety of cells to alter their ion-channel activity, and these substances might act as intracellular transmitters in taste cells. But tight junctions found at the apical membrane of mammalian taste cells do not allow stimuli to enter the taste bud, making it difficult to alter the environment of the taste cell by perfusing with chemical solutions. Here we report that cyclic AMP, cyclic GMP, EGTA or tetraethyl-ammonium electrophoretically injected into the mouse taste cell induce membrane depolarization and increased membrane resistance. These results suggest that a cyclic nucleotide enzymatic cascade, modulated by calcium ions, may mediate the potassium permeability that controls taste, in a way analogous to visual and olfactory transduction.     

Gustducin is a taste-cell-specific G protein closely related to the transducins.

A novel G protein alpha-subunit (alpha-gustducin) has been identified and cloned from taste tissue. alpha-Gustducin messenger RNA is expressed in taste buds of all taste papillae (circumvallate, foliate and fungiform); it is not expressed in non-sensory portions of the tongue, nor is it expressed in the other tissues examined. alpha-Gustducin most closely resembles the transducins (the rod and cone photoreceptor G proteins), suggesting that gustducin's role in taste transduction is analogous to that of transducin in light transduction.     

Heat activation of TRPM5 underlies thermal sensitivity of sweet taste

TRPM5, a cation channel of the TRP superfamily, is highly expressed in taste buds of the tongue, where it has a key role in the perception of sweet, umami and bitter tastes. Activation of TRPM5 occurs downstream of the activation of G-protein-coupled taste receptors and is proposed to generate a depolarizing potential in the taste receptor cells. Factors that modulate TRPM5 activity are therefore expected to influence taste. Here we show that TRPM5 is a highly temperature-sensitive, heat-activated channel: inward TRPM5 currents increase steeply at temperatures between 15 and 35 degrees C. TRPM4, a close homologue of TRPM5, shows similar temperature sensitivity. Heat activation is due to a temperature-dependent shift of the activation curve, in analogy to other thermosensitive TRP channels. Moreover, we show that increasing temperature between 15 and 35 degrees C markedly enhances the gustatory nerve response to sweet compounds in wild-type but not in Trpm5 knockout mice. The strong temperature sensitivity of TRPM5 may underlie known effects of temperature on perceived taste in humans, including enhanced sweetness perception at high temperatures and 'thermal taste', the phenomenon whereby heating or cooling of the tongue evoke sensations of taste in the absence of tastants.     

山西老陈醋风味物质组成特征及风味轮分析〖

对6个品牌的山西老陈醋样品挥发性成分、有机酸和氨基酸等主要风味物质进行了分析。应用顶空固相微萃取-气相色谱-质谱联用法共鉴定出95种挥发性成分,结合相对气味活度值(ROAV)分析,发现乙酸、苯甲醛、糠醛、2,3-丁二酮和四甲基吡嗪为5种主要的特征风味物质,其ROAV值占总体的96.74%。依据味觉强度值(TAV)评价山西老陈醋整体滋味,结果表明:乙酸和乳酸为山西老陈醋的主体酸,其TAV分别占总酸的34.03%和63.80%;谷氨酸、丙氨酸、缬氨酸、组氨酸对整体滋味贡献较大,其TAV分别占总氨基酸的16.88%、21.34%、13.42%和18.37%。风味轮分析发现,酸香和烘烤香是山西老陈醋最主要的2个香味特征,其次为坚果香、奶香和甜香;酸味为主体滋味,苦味、甜味与酸味共同协和互补,并伴有少许鲜味。研究成果可以为山西老陈醋生产企业产品质量控制及工艺优化提供依据。     

热风微波联合干燥过程中南美白对虾滋味物质变化研究

为研究热风微波联合干燥过程中南美白对虾滋味物质的变化,测定了其呈味核苷酸与游离氨基酸含量,同时根据干燥过程中虾肉水分含量计算两者的干基含量变化,并计算虾肉味精当量。研究结果表明:虾肉干燥过程中,呈味核苷酸中肌苷酸含量最高,干制虾肉肌苷酸含量为405.96mg/100g,且始终高于阈值,对干制虾肉的鲜味形成有显著贡献;相比鲜样,干制南美白对虾中肌苷酸与单磷酸腺苷干基含量均显著下降;在虾肉中谷氨酸对鲜味形成有显著贡献,甘氨酸、丙氨酸与精氨酸对甜味形成有贡献,苯丙氨酸、赖氨酸与组氨酸能产生苦味;而在干燥过程中鲜、甜味氨基酸相对含量不断上升,分别从3.77%和17.03%上升到4.29%和35.84%;游离氨基酸总干基含量始终下降,但甘氨酸、丙氨酸、精氨酸与脯氨酸4种可以形成良好滋味的游离氨基酸干基含量上升;虾肉中肌原纤维蛋白与肌浆蛋白的干基含量均不断下降,部分分解为游离氨基酸;虾肉味精当量整体呈显著上升趋势,但在微波干燥初期(前40s)显著下降,干制南美白对虾味精当量为3.50g/100g,远高于鲜虾(0.53g/100g),且虾肉味精当量始终远高于阈值。研究结果表明,由热风微波联合干燥引起的水分挥发与物质变化能够促进南美白对虾滋味形成。     

Transduction in taste receptor cells requires cAMP-dependent protein kinase

In taste chemoreception, cyclic adenosine monophosphate (cAMP) appears to be one of the intracellular messengers coupling reception of stimulus to the generation of the response. The recent finding that sweet agents cause a GTP-dependent generation of cAMP poses the question of how this cytosolic messenger acts at the membrane of taste receptor cells. We have shown that cAMP causes a substantial depolarization in these cells. Here we show with whole-cell recordings and inside-out membrane patches that the depolarization caused by cAMP is accounted for by the action of cAMP-dependent protein kinase, which inactivates potassium channels predominantly of 44 pS conductance. Thus, intracellular signalling of the gustatory cells differs from that of olfactory and photoreceptor cells, where cyclic nucleotides control unspecific channels by binding to them rather than by inducing their phosphorylation.     

The detection of carbonation by the Drosophila gustatory system

There are five known taste modalities in humans: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate). Although the fruitfly Drosophila melanogaster tastes sugars, salts and noxious chemicals, the nature and number of taste modalities in this organism is not clear. Previous studies have identified one taste cell population marked by the gustatory receptor gene Gr5a that detects sugars, and a second population marked by Gr66a that detects bitter compounds. Here we identify a novel taste modality in this insect: the taste of carbonated water. We use a combination of anatomical, calcium imaging and behavioural approaches to identify a population of taste neurons that detects CO2 and mediates taste acceptance behaviour. The taste of carbonation may allow Drosophila to detect and obtain nutrients from growing microorganisms. Whereas CO2 detection by the olfactory system mediates avoidance, CO2 detection by the gustatory system mediates acceptance behaviour, demonstrating that the context of CO2 determines appropriate behaviour. This work opens up the possibility that the taste of carbonation may also exist in other organisms.     

浅谈情感体验在音乐欣赏中的作用

音乐欣赏是欣赏者通过听觉对音乐进行聆听,并从中获得音乐美的享受,精神的愉悦和理性的满足的活动。它以一定的音乐为审美对象,以参与欣赏活动的人为审美主体,形成一种特殊的审美观念,通过欣赏者对音乐的聆听,实现对音乐美的感受与鉴赏。在音乐欣赏中要紧紧抓住欣赏者情绪情感的变化,创设富有音乐性和形象化的美好意境,帮助欣赏者积极主动地投入音乐活动,使音乐审美始终具有独特的情感色彩。因此,情感体验在音乐欣赏活动中起着至关重要的作用。     

宣威火腿及其微生物作用菌群的研究——Ⅱ.宣威火腿的营养成分及色香味

宣威火腿的瘦肉含蛋白30.38％,脂肪10.94％、氨基酸5.6％.整只平均含蛋白17.6％,脂肪29.1％,氨基酸5.6％.瘦肉中除含有人体需要的磷、铁、铜、钙、镁、钾等元素外,更含有丰富的维生素(E、B_1、B_6、B_(12)、生物素、胆素、叶酸、肌醇、全生酸、菸草酸等),特别足维生索E,每100克瘦肉含45毫克E.宣威火腿的鲜味主要来自谷氨酸,脯氨酸(含量较高)和肌苷二肽等,它的回甜味则来自丙氨酸、丝氨酸、苏氨酸、色氨酸等氨基酸及其衍生物.