Spiny Dogfish (Squalus Acanthias): Changes in Structural and Mechanical Properties Under Storage
Olena Sydorenko,
Nadiya Bolila,
Ninel Forostyana
Issue:
Volume 6, Issue 1, March 2021
Pages:
1-7
Received:
17 December 2020
Accepted:
24 December 2020
Published:
22 January 2021
Abstract: Fresh histological sections of the Black Sea spiny dogfish have been examined using a 500xSDM electron microscope. Experimental histological sections of the Black Sea spiny dogfish have been made along and across muscle fibers. Sections of skin and adipose tissue between the skin and the muscle have also been examined. PH value in the spiny dogfish muscle layers has been measured using a Kelilong Electron pH-150MI device. Thus, there are three zones determined: the first one is within 24-42 hours of storage with a pH ranging from 6,77; the second one – 46-78 hours with a pH in the range of 6,55; the third one – from 85 to 97 hours of storage with a pH of 6,41. The study of the elastic properties of fish is a study of the deformation properties. Regularities of change of rheological properties of fish depending on term and temperature mode of storage have been established. Graphs of values of deforming force of samples of different shelf life have been obtained, comparison of deformation time and size of deforming values have been made. Results of physical properties are placed in the process of optimizing the parameters of shelf life of the spiny dogfish. Mathematical models describing changes in the basic physicochemical properties of spiny dogfish in different storage parameters are.
Abstract: Fresh histological sections of the Black Sea spiny dogfish have been examined using a 500xSDM electron microscope. Experimental histological sections of the Black Sea spiny dogfish have been made along and across muscle fibers. Sections of skin and adipose tissue between the skin and the muscle have also been examined. PH value in the spiny dogfish...
Show More
Extraction of Flavonoids from Sword Flower and Methodology of Its Preparations
Li Chongbi,
Xu Mingying,
Chen Ying,
Cai Ling,
Dong Shumei
Issue:
Volume 6, Issue 1, March 2021
Pages:
8-20
Received:
6 January 2021
Accepted:
14 January 2021
Published:
22 January 2021
Abstract: Qixing Jianhua (Hylocerei Undati Flos) is not only a specialty plant of Zhaoqing, but also has a lot of attention because it contains a variety of active ingredients. In order to explore the role of flavonoids in the seven-star sword-flower, by designing single factor test and L9 (Fourth power of 3) orthogonal test, the effects of different extraction time, ethanol concentration and particle size on the total flavonoids yield and process optimization were studied. After ultrasonic and 95% alcohol extraction, followed by ethyl acetate extraction, thin plate chromatography and other identification. Antioxidant ability analysis of the extract was carried out by salicylic acid method and antimicrobial test. And then the moisturizing anti-oxidation cream was prepared by using sword-flower alcohol extract. The results showed that the extraction rate was highest at 95% ethanol concentration, 1:60 of material to liquid ratio, 60 min extraction time, and 70 degrees Celsius extraction temperature, reaching 13.41 mg/g. The antibacterial effect of the extract is obvious, and it has obvious scavenging effect of hydroxyl radicals. Therefore, this paper has important theoretical and practical significance for the further study and application of flavonoids in the future. It can be predicted that the flavonoids extracted from Qixing sword flower, a kind of traditional Chinese medicine in Zhaoqing, will be widely used in the fields of food, medicine and health in the future.
Abstract: Qixing Jianhua (Hylocerei Undati Flos) is not only a specialty plant of Zhaoqing, but also has a lot of attention because it contains a variety of active ingredients. In order to explore the role of flavonoids in the seven-star sword-flower, by designing single factor test and L9 (Fourth power of 3) orthogonal test, the effects of different extract...
Show More
