Catechin and epicatechin deprotonation followed by 13C NMR

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四种原花青素含量测定方法比较

四种原花青素含量测定方法比较一、本文概述原花青素（Procyanidins）是一类广泛存在于植物中的多酚类化合物，因其强大的抗氧化和生物活性，近年来在营养学、食品科学、医药学等领域受到了广泛关注。

其中，四种主要的原花青素——儿茶素（Catechin）、表儿茶素（Epicatechin）、没食子儿茶素（Gallocatechin）和表没食子儿茶素（Epigallocatechin）的含量测定对于评估食品营养价值、研究药物作用机制以及监控产品质量具有重要意义。

本文旨在比较和分析目前常用的四种原花青素含量测定方法，包括高效液相色谱法（HPLC）、紫外可见分光光度法（UV-Vis）、荧光光谱法（Fluorometry）和质谱法（MS），以期为相关领域的研究和实践提供有益的参考。

通过比较这些方法的准确性、灵敏度、操作简便性以及成本效益等方面的优劣，我们期望能为科研人员和企业选择最适合的原花青素含量测定方法提供指导。

二、方法概述原花青素（Procyanidins）是一类广泛存在于植物中的多酚类化合物，具有强效的抗氧化性能，对多种疾病具有预防和治疗作用。

由于其生物活性的重要性，对原花青素含量的准确测定显得尤为重要。

目前，常用的原花青素含量测定方法主要包括高效液相色谱法（HPLC）、紫外可见分光光度法、薄层色谱法（TLC）和毛细管电泳法（CE）。

这些方法各有优缺点，适用于不同的样品类型和实验条件。

高效液相色谱法（HPLC）具有高分辨率、高灵敏度、高重现性等优点，可以同时分离和测定多种原花青素。

但是，该方法需要昂贵的仪器设备和专业的操作人员，且样品处理过程繁琐，分析时间较长。

紫外可见分光光度法是一种简便、快速的测定方法，适用于大量样品的初步筛选。

然而，该方法只能测定总原花青素的含量，无法区分不同种类的原花青素，且易受样品中其他色素的干扰。

薄层色谱法（TLC）是一种基于原花青素在薄层板上的分离和显色进行测定的方法。

类黄酮及茶儿茶素生物合成途径及其调控研究进展

中国农业科学 2009,42(8):2899-2908 Scientia Agricultura Sinica doi: 10.3864/j.issn.0578-1752.2009.08.031收稿日期：2009-01-06；接受日期：2009-04-24基金项目：国家“973” 计划前期项目（2007CB116211)、国家自然科学基金项目（30771755）、安徽省自然科学基金项目（090411006）作者简介：夏涛（1962－），男，安徽滁州人，教授，研究方向为茶叶加工、生化及天然产物。

E-mail ：xiatao62@类黄酮及茶儿茶素生物合成途径及其调控研究进展夏涛1，高丽萍2（1安徽农业大学农业部茶叶生物化学与生物技术重点实验室，合肥 230036；2安徽农业大学生命科学学院，合肥 230036）摘要：类黄酮化合物是植物的次生代谢产物，广泛分布于植物界且具有较强的生物活性。

儿茶素是主要的类黄酮化合物之一，其含量占茶树鲜叶干重的12%～25%。

作为茶叶的主要风味物质，儿茶素还具有抗氧化、抗诱变与防癌、抗心血管疾病、抗紫外线辐射等功能。

本文从类黄酮及茶儿茶素的生物合成途径、组织化学定位、合成调控措施等方面，综述有关茶树儿茶素的生物合成代谢及其调控的研究进展，旨在为茶儿茶素生物合成的基因调控、代谢工程提供新的思路。

关键词：类黄酮；茶；儿茶素；生物合成途径；调控Advances in Biosynthesis Pathways and Regulation ofFlavonoids and CatechinsXIA Tao 1, GAO Li-ping 2(1Key Laboratory of Tea Biochemistry and Biotechnology, Ministry of Agriculture, Anhui Agricultural University, Hefei 230036;2School of Biology Science, Anhui Agricultural University, Hefei 230036)Abstract: Flavonoids are the major secondary metabolites with diverse biological activities in high plant. As one of the main subgroups of flavonoids, catechins usually account for 12%-25% dry weight in fresh leaves of tea plant [Camellia sinensis (L.) O. Kuntze]. Catechins are not only the most important components in tea flavor, but also possess a lot of physiological functions, such as antioxidant activity, antimutagenic and anticarcinogenic potential ,anti-cardiovascular diseases, anti-ultraviolet radiation and so on. This paper reviewed the progresses in the flavonoids or tea catechins branch pathway and regulation, subcellular localization and organization of flavonoid enzymes, and may provide additional insights into regulating gene expression and engineering the catechins biosynthesis in tea plant.Key words: flavonoids; tea; catechins; biosynthesis pathway; regulation0 引言类黄酮（flavonoids ）化合物是植物的次生代谢产物，广泛分布于植物界且具有较强的生物活性。

癌症患者体力活动测定量表EPIC-PAQ中文版的信效度评定

癌症患者体力活动测定量表EPIC-PAQ中文版的信效度评定亢东琴;刘玉芬;薛冬群;柳琪;李玉;陈志琦;岳树锦【摘要】目的对欧洲营养与肿瘤前瞻性队列研究组织开发的癌症患者体力活动测定量表(EPIC Physical Activity Questionnaire,EPIC-PAQ)进行汉化,并在大肠癌患者中检验其信效度.方法在征得原作者同意后,取得英文版量表,通过翻译汉化形成中文版癌症患者体力活动测定量表,采用中文版癌症患者体力活动测定量表对64例大肠癌患者进行调查,并检验量表的信效度.结果中文版癌症患者体力活动测定量表重测信度为0.818;内容效度指数为0.900;效标效度为0.417;判别效度检验显示,非大肠癌患者的体力活动水平明显高于大肠癌患者的体力活动水平(Z=2.868,P=0.004).结论中文版癌症患者体力活动测定量表具有良好的信效度,可用于对大肠癌患者体力活动的测评.%Objective To translate the EPIC physical activity questionnaire (EPIC-PAQ) into Chinese and to test its reliability and validity in colorectal cancer patients. Methods We obtained the English version of EPIC-PAQ with the consent of the author. Then, the Chinese version of EPIC-PAQ was developed by translation and localization. Totally 64 colorectal cancer patients were recruited and investigated by the questionnaire then the reliability and validity of the questionnaire were tested. Results The test-retest reliability of the Chinese version of EPIC-PAQ was 0.818; the scale-level CVI 0.900, the criterion-related validity0.417. The test of discriminatory validity showed that physical activity scores in non-colorectal cancer patients were higher than colorectal patients(Z=2.868,P=0.004). Conclusion The Chinese version of EPIC-PAQ isa reliable and valid tool and can be used as an assessment tool for physical activity of Chinese colorectal cancer patients.【期刊名称】《护理学报》【年(卷),期】2017(024)024【总页数】4页(P1-4)【关键词】体力活动;大肠癌;癌症患者体力活动测定量表;信度;效度【作者】亢东琴;刘玉芬;薛冬群;柳琪;李玉;陈志琦;岳树锦【作者单位】北京中医药大学护理学院,北京 102488;中日友好医院胃肠外科,北京100029;北京中医药大学护理学院,北京 102488;北京中医药大学护理学院,北京102488;北京中医药大学护理学院,北京 102488;北京中医药大学护理学院,北京102488;北京中医药大学护理学院,北京 102488【正文语种】中文【中图分类】R473.73体力活动（physical activity）是指任何由骨骼肌运动导致能量消耗的身体活动[1]。

饮食对生长性能,饲料利用率和营养成分真蛸

Effect of diet on growth performance,feed ef ﬁciency and nutritional composition of Octopus vulgarisErmelinda Prato ⁎,Giuseppe Portacci,Francesca BiandolinoCNR,Institute for Coastal Marine Environment,Section of Taranto,Via Roma 3,74100Taranto,Italya b s t r a c ta r t i c l e i n f o Article history:Received 17March 2010Received in revised form 23September 2010Accepted 27September 2010Keywords:Octopus vulgaris Feeding GrowthNatural dietBiochemical compositionThe in ﬂuence of diet on growth,lipid and fatty acid compositions of Octopus vulgaris was investigated.Five experimental feeding groups were set up:Dietary Group I (DG I;mixture of crab Carcinus mediterraneus ,bogue ﬁsh Boops boops and mussel Mytilus galloprovincialis ),Dietary Group II (DG II;monodiet of B.boops ),Dietary Group III:(DG III;monodiet of M.galloprovincialis ),Dietary Group IV:(DG IV;monodiet of Maja crispata ),and Dietary Group V:(DG V;mixture of crab M.crispata and ﬁsh Diplodus vulgaris ).At the end of the experiment (30days)growth performances and feed ef ﬁciency (FE)of cultured octopuses were affected by the diet.The growth of octopus fed DG IV was signi ﬁcantly higher than that of the other groups followed by DG V and DG II.The best FE was obtained for octopuses fed DG II and DG V.The proximate composition of octopuses (cultured and wild)revealed that reared octopuses contained signi ﬁcantly higher protein levels and lower lipid levels compared to wild counterparts.All the octopuses were rich in phospholipids and cholesterol and poor in triacylglycerols,except the octopuses fed DG II that showed the highest cholesterol and triacylglycerol contents.In general fatty acid (FA)pro ﬁles of reared octopuses re ﬂected dietary FA composition.Saturated fatty acids (SAFAs)were the most abundant both in wild and reared octopuses.The most abundant SAFA was palmitic acid (16:0)that was generally high in the octopuses regardless of prey.Polyunsaturated fatty acids (PUFAs)were the second most abundant fatty acid class in all dietary treatments (30.77–37.87%of total FAs)except in octopuses fed mussels (23.94%of total FAs).The PUFA content of octopuses fed bogue was highest.It was also observed that the content of PUFAs changed signi ﬁcantly among octopuses fed different diet types.Docosahexaenoic (DHA)and eicosapentaenoic (EPA)acids were the predominant PUFAs,both in wild and reared octopuses.Signi ﬁcant differences were found among feeding treatments with octopuses fed M.crispata +D.vulgaris having signi ﬁcantly higher concentrations of EPA and DHA and similar to that observed in the furnished prey.These results demonstrated that octopuses showed the best growth rates when fed prey that supplied a larger quantity of EPA and DHA.Published by Elsevier B.V.1.IntroductionCephalopods represent an important seafood item for human consumption worldwide.Due to the declining of catches during the last years,the importance of cephalopod aquaculture has increased (Lee et al.,1998;Sykes et al.,2003),with the potential of some species for commercial culture recognized (Lee et al.,1998;Iglesias et al.,2000,2007;Vaz-Pires et al.,2004).Due to its high nutritional and market value,excellent palatability and increasing demand throughout different regions of the world,Octopus vulgaris has received more attention in recent years.From theaquaculture perspective,several characteristics of the species make O.vulgaris one of the excellent candidates for aquaculture diversi ﬁcation (Mangold,1983;Iglesias et al.,2000;García García and Aguado,2002;Forsythe et al.,2002;Sykes et al.,2006).Octopus culture is currently beginning to be developed on an industrial scale in Spanish coastal waters such as Galicia (NW Spain)(Iglesias et al.,1997;García García et al.,2004;Otero et al.,2007).But at present,despite the various attempts to rear the early planktonic life stage of O.vulgaris ,the rearing of this cephalopod species is limited to ongrowing sub-adult individuals captured from the wild (Iglesias et al.,2000).Indeed the rearing techniques are still poorly developed since the use of arti ﬁcial feeds and the high mortality in the paralarval stage are the two major bottlenecks for the commercial aquaculture of this species (Vaz-Pires et al.,2004;Iglesias et al.,2007;Domingues et al.,2010).Therefore,in order to achieve a pro ﬁtable long term commercial production of O.vulgaris ,it is necessary to focusAquaculture 309(2010)203–211⁎Corresponding author.Tel.:+390994542212;fax:+390994542215.E-mail address:linda.prato@r.it (E.Prato).0044-8486/$–see front matter.Published by Elsevier B.V.doi:10.1016/j.aquaculture.2010.09.036Contents lists available at ScienceDirectAquaculturej o ur n a l h o m e p a g e :ww w.e l s ev i e r.c o m/l o c a t e /a q u a -o n l i n ethe efforts on growth and nutritional value of sub-adult wild individuals,for which an adequate feeding program is necessary.Sea octopuses are generally carnivorous,highly versatile and active predators at all stages of their life and are generally regarded as opportunistic,taking a wide variety of prey(Rodhouse and Nigmatullin,1996).They consume mostly crustaceans,molluscs and to a lesser extent other invertebrates orﬁsh(Guerra,1978;Boletzky and Hanlon,1983;Guerra and Nixon,1987;Boucher-Rodoni et al., 1987;Lee,1994).Several formulated artiﬁcial diets have been tested for feeding sub-adult individuals,but the cephalopod growth rates on those diets have been poor compared with natural diets(Hanlon et al.,1991;Lee et al., 1991;Castro et al.,1993;Castro and Lee,1994;Domingues et al., 2006;Rosas et al.,2007;Aguila et al.,2007;Cerezo-Valverde et al., 2008;Quintana et al.,2008),and this may be due to the lack of palatability of the diets or to their poor nutritional composition.Although it is important to emphasize the need to produce artiﬁcial diets for a commercially proﬁtable production of cephalo-pods,there is also a need to make the aquaculture ecologically sustainable.Until an acceptable artiﬁcial diet has been formulated,the search for prey with high nutritional content and low price,could be a temporary solution to obtain a good quality product with low production costs.On the other hand,the growth and feed efﬁciency of O.vulgaris fed natural diets can vary widely depending on the exact species used (Cagnetta and Sublimi,2000;García García and Aguado,2002;). Although they prefer live food,they can be adapted to accept dead whole marine organisms or pieces of crabs,ﬁsh or molluscs(Boucaud-Camou and Boucher-Rodoni,1983).This is important not only because there is still no satisfactory artiﬁcial diet for cephalopods,but also because the potential for the production of a more natural food exists.This could help to distinguish the farmed octopus from other farmed species,which could increase the nutritional value of this new product for consumers (for example,leading to the creation of“biologically produced octopus”or the like).In the Mediterranean,crab supply is poor and expensive due to low catches and high market price.Therefore,for Mediterranean octopus ongrowing,appropriate and low-priced diets,which provide all the nutritional requirements and promote fast growth are basic requirements for the success of commercial aquaculture.Because cephalopods are mainly composed of protein(75–85%dry weight),while lipids represent less than2%of dry weight(DW)(Lee, 1994;Rosa et al.,2002;Sieiro et al.,2006;Otero et al.,2007),less attention has been paid to their lipid and fatty acid proﬁles.Therefore,lipids should be an important component of the cephalopods diet,both because of their role as energy-providing molecules and due to the essential nature of fatty acids such as EPA (eicosapentaenoic acid,20:5n-3)and DHA(docosahexaenoic acid, 22:6n-3).Poor growth and high mortalities have been associated with a nutritional imbalance in fatty acids,namely the DHA/EPA ratio in artiﬁcial feeds(Navarro and Villanueva,2003).Therefore the composition of the diet could be a decisive factor in determining the fatty acid composition of O.vulgaris.In a previous study,we conducted a preliminary investigation of the fatty acid composition of O.vulgaris fed three natural prey (mussel,crab andﬁsh),without considering the nutritional value of the food items used in the experiment(Biandolino et al.,2010).In this respect,this study represents a follow-up and deepened research providing new information on the inﬂuence ofﬁve diets on growth and nutritional value of O.vulgaris(focusing on the fatty acid composition).In order to observe if changing the source of dietary lipids maintained a relatively constant fatty acid pattern in O.vulgaris tissues,the biochemical composition of each natural prey used as food was investigated.In addition,this study represents theﬁrst attempt to evaluate the differences in fatty acid proﬁle between wild and cultured octopuses.2.Materials and methods2.1.AnimalsO.vulgaris were caught from their natural environment in the coastal waters of the Gulf of Taranto(Ionian Sea,Southern Italy)by using a non-traumatic method of trapping(trap nets)to avoid stressing the animals.The cephalopods were transferred to the laboratory immediately after collection and no mortality was observed during transportation.The feeding trials were conducted in the laboratories of Institute for Coastal Marine Environment-CNR of Taranto,Italy during the months of March–May2009.Until arrival in the laboratory,the octopuses were individually kept in50-l tanks with the water being renewed every10–15min;the temperature was18–20°C and oxygen above80%.Upon arrival,each animal was weighed to the nearest gram, removing the excess water from the mantle cavity as much as possible and drying it withﬁlter paper.Before the start of the experiment,the octopuses were kept together,for24h,in a tank of7m3provided with an open water recirculation system.Natural sea waterﬂowed at 58.8±4.8l/min,allowing for complete renewal in each tank every 120min.During the experiment,sea water in the tanks was maintained at 18±2°C,38.14±0.56‰,dissolved oxygen higher than5mg/l,pH above8.2(measured with a multiparametric sampler“ME CTD 1500”).A natural photoperiod(10h light:14h dark)was used during all the experimental period.Animals were not fed prior to the start of the experiment.A uniform size of animals(initial mean body weight of614.34±89.63g)was selected for the feeding experiment.Each octopus was kept separately,in a single cage,both to avoid cannibalistic behavior because of the high intraspecies aggressiveness,and for an exact determination of food intake.For every food test a total of10animals was used.Each of them was individually placed in a cage and all cages positioned inside a tank of7m3.The cages were made by a plastic net of1cm mesh size and a 0.65m3of capacity,the bottom of each cage was fabricated from a metallic material,which allowed us to remove and determine the exact amount of uneaten food.Each cage contained a den PCV tube of dark color because these animals prefer dark and opaque dens,with no light inside at all(Anderson et al.,1999).In order to avoid reproductive processes,such as gonad maturation,which inﬂuences the physiological state of the animals and consequently their biochemical composition,the females were rejected.2.2.DietsFive experimental feeding groups,each with ten individuals(kept separately)were set up.Dietary Group I(DG I)fed on80%crab Carcinus mediterraneus,15% bogueﬁsh Boops boops and5%mussels Mytilus galloprovincialis; Dietary Group II(DG II)was fed exclusively onﬁsh B.boops over the whole feeding;Dietary Group III(DG III)was fed exclusively on mussels M.galloprovincialis;Dietary Group IV(DG IV)was fed exclusively on crab Maja crispata;and Dietary Group V(DG V)was fed on50%crab M.crispata and50%Diplodus vulgaris.All the foods furnished to each experimental group referred exclusively to the edible part.The“wild”group used as a control(ten animals)for biochemical determination was sacriﬁced immediately after capture.All prey items were collected at the same time as discards ofﬁsheries from Mar Grande of Taranto.204 E.Prato et al./Aquaculture309(2010)203–2112.3.FeedingThe feeding trial was performed for 30days following the initial sampling.Food was supplied once a day,between 12.00h and 14.00h.The feeding rate was 7%of the total weight of the animals in each cage,and the amount of food provided varied according to the animal's weight throughout the experimental period.Fish were supplied thawed with head and tail,while crabs were served alive and the edible fraction was estimated as 50%including legs and claws.Mussels too were served alive with an edible fraction of 41%.The uneaten food was removed from each cage the following day and dried,using adsorbent paper,before being weighed to calculate,by difference,the exact amount of food eaten.Octopus faeces were collected daily by a siphon.All samples of O.vulgaris were weighed once a week for adjusting the amount of food provided and for monitoring weight gain.At the end of the experiment all animals were individually weighed (Wf=ﬁnal weight in grams).The following indexes were determined:absolute growth rate AGR=(Wf −Wi)/t;speci ﬁc growth rate SGR=(LnWf −LnWi)×100/t;feed ef ﬁciency FE=(Wf −Wi)×100/IF;abso-lute feeding rate AFR=IF/t;where Wi=initial weight in g;Wf=ﬁnal weight in g;Wf −Wi is the weight gained by the octopuses during the time period;Ln is the natural logarithm and t is the number of days of the experimental time;and IF=ingested food in grams.Feed intake,mortality and water quality parameters were recorded daily.2.4.Biochemical analysisPrey and octopus samples were analyzed for the following para-meters:dry matter,ash,total lipid,protein and carbohydrate,lipid classes and fatty acids.Table 1shows proximate composition of the prey supplied as food.At the end of the feeding experiment,after measuring the total weight,the arms of all animals were ﬁlleted,minced into small pieces and homogenized at 4°C for 5min until a homogeneous sample was obtained.Samples were stored at −20°C before biochemical analysis.A 1-g homogenized sample was used for each analysis,which was carried out in triplicate.Moisture was obtained by drying at 105±1°C for 24h to a constant weight (AOAC,1995)and ash by incineration and loss in weight at 450±1°C for 24h in a muf ﬂe furnace.Protein concentrations were determined according to Bradford (1976).Bovine serum albumin was used as a standard.Carbohydrate was determined by the phenol-sulphuric acid method (Dubois et al.,1956).Total lipid content was determined gravimetrically after the extraction with a solvent mixture of methanol/chloroform/water 1:2:1(v/v/v)according to the Folch et al.(1957)method.After phase equilibration,the lower chloroform layer (total lipids)was removed,concentrated and weighed.Total protein,carbohydrates and lipids were expressed as g/100g of the fresh tissue analyzed.Triacylglycerols (TAG)and total cholesterol (CL)were measured by the colorimetric enzymatic Trinder method (1969)using a commercial kit (SGM —Rome,Italy).Phospholipids (PL)were quanti ﬁed by a colorimetric enzymatic method (Takayama et al.,1977)with a commercial kit (SGM —Rome,Italy).Triacylglycerols(TAG),PL and cholesterol levels were expressed as a percentage of total lipids.All analyses were repeated three times,and the results were expressed as mean values±standard deviation (SD).2.4.1.Fatty acid analysisThe total lipid extract was analyzed for fatty acid composition according to the procedure described by Allinger et al.(1986)with some modi ﬁcations.Brie ﬂy,the total lipid samples were subjected to transmethylation in boron tri ﬂuoride catalyzed methanol and benzene solution (1:2v/v).The mixture was shaken,and then heated in boiling water at 90°for 1h.The samples were allowed to cool,then 1ml of distilled water was added to the tube followed by vigorous shaking with a vortex.Fatty acid methyl esters (FAMEs)were recovered in the upper benzene phase.The upper organic layer was transferred to a vial and dried using a nitrogen stream,with a very slow ﬂow rate,to avoid the loss of the sample.FAMEs were then analyzed by gas chromatography with ﬂame ionization detection (GC-FID)on a Hewlett Packard 5890gas chromatograph (FID detector,Agilent Technologies,Palo Alto,CA,USA)equipped with an Omegawax 250capillary column (Supelco —USA)(0.25mm i.d.×30m length,0.25μm ﬁlm),using helium as the carrier gas at a ﬂow of 1ml min −1.To achieve component optimum separation,the column temperature was ramped from 60°C initial oven temperature at 25°C min −1to 150°C,then from 150to 250°C at 4°C min −1and maintained at 250°C.The detector temperature was set at 280°C.The sample size was 1μl.FAMEs were identi ﬁed by comparing retention time with the standard 37component FAMEs mixture (Supelco —Bellefonte,PA,USA).Three replicate GC analyses were performed and the results were expressed in a percentage area,as a mean value±standard deviation of total identi ﬁed methyl esters fatty acids.2.5.Statistical analysisResults are presented as mean values±standard deviation (SD).Statistical analyses were performed using the SPSS 11.5for Windows (SPSS Inc,Chicago,IL,USA)and signi ﬁcance was indicated by p-values of less than 5%.The effect of the different diets on the growth indices and on biochemical composition was analyzed by one-way ANOVA (Zar,1999),and having demonstrated signi ﬁcant differences between the groups the Tukey's test for post hoc multiple comparisons was applied.Previously,variance normality and homogeneity were veri ﬁed by Kolmogorov –Smirnov and Bartlett's tests,respectively,and when necessary transformations (square root,logarithmic,etc)were performed.3.Results3.1.Growth performanceAll experimental diets were well accepted by the octopuses and a survival of 100%was observed in all treatments.Mean values±SD for every index of each dietary group (n=10)are reported in Table 2.Diet had signi ﬁcant impact on growth performances (ANOVA;p b 0.05).Table 1Proximate composition in mg/g wet weight,from 10individuals of each prey used as food (mean ±SD).C.mediterraneusM.crispata B.boops D.vulgaris M.galloprovincialis Proteins 164.10±1.20188.30±9.20220.70±8.60204.70±12.30306.30±35Lipids11.80±6.8013.60±2.8072.30±10.2034.20±5.1027.10±5.30Carbohydrates 1.00±0.10 1.10±0.10 5.10±0.5014.60±2.3022.80±1.40Moisture 756.0±14.20776.20±26.80669.50±25.20719.30±35.02621.30±22.50Ash67.20±1120.80±4.8032.40±5.2027.20±2.4022.50±3.60205E.Prato et al./Aquaculture 309(2010)203–211The maximum weight increase was found in the M.crispata-based diet group that gave an absolute growth rate(AGR)of20.10g/day followed by octopuses fed the diets based on M.crispata+D.vulgaris and B.boops(19.32and18.44g/day respectively),which were not signiﬁcantly different.Octopuses fed the mussel diet had the lowest increases in weight(ANOVA p b0.001).The animals fed the mixed diets(DG I and DG IV)showed a signiﬁcantly higher ingestion rate(AFR)with respect to other groups (p b0.05).Signiﬁcantly lower(p b0.05)AFR was found for the mussel diet group(19.68±4.5g/day)such that it signiﬁcantly reduced octopuses'growth performance(ANOVA;p b0.05).Groups fed the monodiet based on bogue and the mixed diet D. vulgaris+M.crispata showed the best feed efﬁciency(FE).Regarding the feed efﬁciency,the best FE was obtained from feeding regime Diet II followed by Diet V(p b0.05)(Table2).Finally, for each index analyzed,no signiﬁcant difference was observed between octopuses fed Diet II and Diet V.3.2.Proximate and lipid class composition of octopusesThe body composition of the octopuses at the end of experiment is presented in Table3.Cultured octopuses contained signiﬁcantly higher protein levels and lower lipid levels than their wild counter-parts.In general terms,both lipid and protein contents of the octopuses were signiﬁcantly affected by feeding treatment.Octopuses fed only mussels had the lowest lipid content(p b0.05).The highest protein content was observed in animals fed Diet III; octopuses fed Diet I displayed a protein content comparable to that found in wild octopuses(p N0.05).The overall proximate proﬁle of the octopuses was characterized by a low carbohydrate content.As regards moisture,no signiﬁcant differences were found among all dietary groups(p N0.05).Lipid class composition of the octopuses is shown in Table4.Total lipids were composed mainly of polar lipids.The results showed signiﬁcant differences among all dietary treatments for each lipid class(ANOVA;p b0.05).Octopuses fed Diet II showed the highest content of triacylglycerols(19.87±1.02%of total lipid class)and in cholesterol(51.82±1.15%of total lipid class)and the lowest content in phospholipids(28.31±0.65%of total lipid class).In contrary, octopuses fed Diet IV and Diet V showed the opposite pattern.No signiﬁcant differences were found in content of PL between octopuses fed Diets IV and V.3.3.Fatty acid composition of preyThe fatty acid proﬁles of each prey used as food for octopuses are shown in Table5.M.galloprovincialis had the highest content of SAFA (50.0%of total FAs);whereas C.mediterraneus was characterized by the lowest value(35.7%of total FAs).16:0(from21.8to30.7%of total FAs)and18:0(from6.4to9.2%of total FAs)were the most represented FAs.Regarding MUFAs,M.galloprovincialis showed the highest value (34.9%of total FAs).Among these FAs,the16:1and18:1n-9,were the most representative.PUFAs content was highest in the two crabs used as food.M. galloprovincialis showed the lowest value of PUFAs(15.0%of total FAs).EPA and DHA were the most abundant in D.vulgaris followed by B.boops and M.crispata.Acids of the n-6family are not major constituents of the prey analyzed.Theﬁsh used showed a higher n-3/n-6ratio compared to the crabs and mussels.3.4.Fatty acids composition of O.vulgarisThe fatty acid composition of the octopuses at the end of feeding treatments generally reﬂected the fatty acid composition of their respective experimental diets(Table6).In general,fatty acids found in high concentrations in the prey were also the most abundant in the octopuses.Results showedTable2Growth performance(mean±SD)of each experimental dietary group.Dietary group DG I DG II DG III DG IV DG VWG(g)324.33±36.17a553.15±63.57b227±72.12a603.07±35.14b579.52±41.42b AGR(g/day)10.81±1.21a18.44±2.12b7.57±2.40c20.10±1.17b,d19.32±1.38b SGR(%bw/day) 1.56±0.23a 2.04±0.29a0.93±0.20b 2.66±0.23c 2.07±0.05a AFR(g/day)52.01±16.55a,c35.05±6.25a19.68±4.49b64.32±3.87c38.98±9.53a FE(%)21.61±3.90a54.01±15.68b38.04±3.53c,d31.29±1.84a,c50.64±8.84b,dValues on the same line and different superscripts are signiﬁcantly different(p b0.05)by Tukey's test.WG,weight gain;AGR,absolute growth rate;SGR,speciﬁc growth rate;AFR, absolute feeding rate;FE,feed efﬁciency.Table3Proximate biochemical composition(mg/g wet matter basis)of wild and cultured O.vulgaris.Wild DG I DG II DG III DG IV DG VProteins142.30±2.25a143.76±2.21a,b147.18±2.56b,c148.84±1.47c147.40±2.92b,c146.90±2.81b,c Lipids7.35±0.58a 5.03±0.24b,c 6.28±1.14a,c 4.31±0.62b 6.82±0.87a 6.34±0.52a Carbohydrates13.16±0.73a,b12.81±0.23b13.84±0.58a12.15±0.84b15.18±0.38c14.96±0.48c Moisture818.70±21.20a820.50±12.80a817.30±28.70a814.20±24.10a815.80±18.20a817.30±25.10a Ash18.50±0.70a17.90±1.70a15.40±0.50b20.50±1.10c14.80±0.80b14.50±1.30bAverages followed by different letters in the same line are signiﬁcantly different(p b0.05)by Tukey's test.Table4Lipid class composition in%of total lipid class(mean±SD)of wild and cultured octopuses.Wild DG I DG II DG III DG IV DG VTAG9.87±0.61a12.52±0.65a,b19.87±1.02c17.71±0.94d7.07±0.42e11.16±0.76f PL51.77±1.10a41.85±0.78b28.31±0.65c47.97±0.86d64.82±1.19e63.68±1.18e CHO38.36±0.77a45.63±0.92b51.82±1.15c34.32±0.68d28.11±0.72e25.16±0.53fTAG,triacylglycerols;PL,phospholipids;CHO,cholesterol.Values for each sample with different superscript letters in the same row are signiﬁcantly different(p b0.05).206 E.Prato et al./Aquaculture309(2010)203–211that the concentrations of 16:0,18:0,16:1,20:5n-3and 22:6n-3in the octopuses were the highest of the SAFAs,MUFAs and PUFAs,respectively.The range (43.1–53.9%)of total SAFAs content determined in the octopuses was higher compared to that found in the prey,ranging between 35.7%and 50.0%of total FAs.Palmitic acid (16:0)concentra-tions were generally high in the octopuses regardless of prey fed.However,all octopuses showed a 16:0content lower compared to that found in the wild animals which also had the highest SAFA content (56.2%of total FAs).M.galloprovincialis showed the signi ﬁcantly lower SAFAs compared with the values of octopuses fed the other prey (ANOVA;p b 0.05).Total MUFAs in octopuses fed the mussel diet were signi ﬁcantly higher compared to other groups,this re ﬂects the same higher content of MUFAs recorded in M.galloprovincialis.It was also observed that the content of PUFAs changed signi ﬁcantly among octopuses fed different diets type.In particular,the linoleic acid (18:2n-6)and the γ-linolenic acid (18:3n-6)FAs were signi ﬁcantly higher in the wild and in those fed the mixed diet (Diet I),in comparison to the other groups (p b 0.05).Arachidonic acid (AA,20:4n-6)was found in low amounts,with a higher content in octopuses fed on M.crispata +D.vulgaris (2.0%of total FAs)and M.crispata alone (2.2%of total FAs).DHA and EPA were the most abundant PUFAs,ranging from 4.32to 14.33%of total FAs and from 3.7to 9.6%of total FAs,respectively.Octopuses fed M.crispata +D.vulgaris had signi ﬁcantly higher concentrations of EPA and DHA compared to the other feeding groups.The same conditions were also observed in the furnished prey.The total n-6and n-3PUFA levelspresent in the wild octopuses were similar (p N 0.05)to those found in octopuses fed DG I.All octopuses (cultured and wild)exhibited an n-3/n-6ratio N 1,in particular octopuses fed on M.crispata alone and M.crispata +D.vulgaris showed the highest values.Animals fed with mussel diet were characterized by the lowest values of EPA,DHA and n-3/n-6ratio re ﬂecting the fatty acids com-position of their diet.4.DiscussionThe primary aim of the present study was to determine if dietary regime had any important effects on growth parameters and biochem-ical composition of cultured O.vulgaris and represents a further step to a previous study on O.vulgaris (Biandolino et al.,2010).Observations from this study allow us to make a short consider-ation of behavioral features of this species:the furnished diet was very well accepted and in particular,in the presence of live crabs and mussels and frozen ﬁsh,the octopuses immediately consumed ﬁsh with great voracity and in a short time.Then they captured crabs and only as the last choice they fed on mussels as observed in a previous study (Biandolino et al.,2010).These observations were not in agreement with what has emerged from other studies which reported crustaceans as preferred prey (Mangold,1983;Castro and Guerra,1990;Cagnetta and Sublimi,2000;Domingues et al.,2006).Furthermore the mussels have been observed to be the least attractive food for this species,according to Guerra (1978)who found in the stomach of octopus from Catalonia a composition of 80%crustaceans,Table 5Fatty acid composition as mean %of total fatty acids (SD)of each prey used as food.Fatty acidsPreyC.mediterraneusM.crispata B.boops D.vulgaris M.galloprovincialis 12:00.380.010.110.000.210.0100.130.0014:0 2.120.25 3.170.15 3.850.43 5.010.317.920.4415:0 1.020.020.050.000.060.0100.710.0716:021.75 1.3023.6 1.1626.74 1.8629.03 1.5230.68 1.9517:0 1.880.12 1.200.080.900.070.250.02 1.360.1318:07.330.588.920.72 6.400.537.270.439.170.7521:0 1.250.15 1.32a 0.19nd nd nd ΣSAFA 35.7338.3738.1641.5649.9714:1 1.10.20 1.910.31 2.380.340.900.058.940.5716:1 6.850.637.170.67 5.770.527.130.378.340.8217:10.870.15nd 0.120.010.170.030.660.0718:1n9t 10.620.749.160.637.830.277.370.42 4.330.1218:1n9c 10.560.58 6.360.3713.150.8411.040.478.070.2620:1n90.870.11 1.150.231.430.310.740.084.620.4124:1n90.880.10nd 0.880.14nd 0.040.00ΣMUFA 31.7525.7531.5627.353518:2n6t 0.880.180.550.09 1.350.170.570.120.830.1318:2n6c 2.480.41 2.180.38 1.240.22 2.100.10 1.970.1418:3n6 1.440.26 1.520.180.680.110.420.090.800.1318:3n3 1.810.15 2.530.23 1.150.12 1.260.15 1.970.2120:21.50.17 1.430.140.420.09nd 0.700.1022:0+20:3n6 1.060.100.400.050.940.090.290.020.240.0320:3n3+22:12.00.31 2.400.180.960.11 1.050.090.090.0020:4n67.160.97 5.210.610.970.140.770.100.850.1422:20.230.120.500.150.570.230.300.10 2.290.3520:5n3 5.610.458.530.397.730.458.150.49 2.800.3822:6n38.35 1.2710.63 1.1814.270.9916.180.952.490.37ΣPUFA 35.5235.8830.2831.0915.03∑n317.7724.0924.1126.647.35∑n613.029.86 5.18 4.15 4.69n3/n6 1.36 2.44 4.65 6.42 1.57n6/n30.730.410.210.160.64DHA/EPA 1.49 1.25 1.85 1.990.89PUFA/SAFA 0.910.940.790.750.30UNS/SAT1.801.611.621.411.00nd,not detected;SAFA,saturated fatty acids;MUFA,monounsaturated fatty acids;PUFA,polyunsaturated fatty acids;UFA,unsaturated fatty acids;DHA,docosahexaenoic acid;EPA,eicosapentaenoic acid.Means with different superscript letters in a row are signi ﬁcantly different (p b 0.05).207E.Prato et al./Aquaculture 309(2010)203–211。

英语六级巅峰阅读附详解第62期-饮食健康

英语六级巅峰阅读附详解第62期:饮食健康Women who drank three or more cups of coffee a day were 30 percent less likely to have memory decline at age 65 than whose who drank one cup or less daily. And the benefit increased with age. Women over age 80 who drank three or more cups of coffee a day were about 70 percent less likely to have memory decline than those who drank one cup or less. the researchers said.Caffeinated tea had the same effect in the women. the study found, although more was needed to get the same caffeine boost. "Count roughly two cups of tea for a cup of coffee," said study leader Karen Ritchie of INSERM, the French National Institute for Health and Medical Research.But the researchers didn't find a similarly protective effect in men, although other studies have found a benefit to males.How might caffeine help ward off cognitive decline? "It is a cognitive stimulant." said Ritchie. It also helps to reduce levels of the protein called beta amyloid in the brain. she said. "whose accumulation is responsible for Alzheimer's disease but which also occurs in normal aging."Ritchie said she wasn't sure why men in the study didn't benefit from caffeine. "Our hypothesis is that either women metabolize caffeine differently than men, or there may be an interaction of the caffeine with the sex hormones.the estrogen-progesterone balance," she said.The French study confirms previous research, said William Scott. professor of medicine at the University of Miami Miller School of Medicine. who has researched caffeine's beneficial effects against Parkinson's disease, also a neurodegenerative disorder.As for caffeine only protecting women, Scott noted that just 2,800 of the 7,000 study participants were men. and the results might have differed if more men were included.A study published in February in the European Journal of Clinical Nutrition looked at 676 healthy men and found that regular coffee drinkers had a lower rate of cognitive decline over a 10-year follow-up than those who didn't drink coffee. Those who drank three cups daily had the least signs of decline.Both Scott and Ritchie agreed that more study is needed. Ritchie's research will next look at the relationship between caffeine and Alzheimer's.女性每天喝三杯或更多咖啡，到65岁时记忆衰退的可能性比那些每天只喝一杯或更少咖啡的人要小30%。

葡萄籽提取物

几种植物提取物及其功效一、葡萄籽提取物[中文名称]：葡萄籽提取物[English name]：Grape Seed P.E OPC[拉丁文学名]：Vitis vinifera L.[来源]：葡萄科植物葡萄( Vitis vinifera L.)的种子。

[主要成分]原花青素[性状]：红棕色粉末，气微、味涩。

分子式 C30H26O12分子量 578.53[规格]：原花青素≥95％低聚原花青素≥85％多酚Polyphenol ≥90％多酚≥95％多酚/低聚原花青素≥95％/60％原花青素/低聚原花青素≥95％/60％原花青素的化学结构原花青素（Procyanidins，简称PC。

原花青素(Procyanidins，简称Pc，是一大类多酚化合物的总称，这类化合物在酸性介质中加热均可产生花青素(cyanidins)，因而称为原花青素。

它是由不同数目的黄烷-3-醇或黄烷-3，4-二醇聚合而成。

按聚合度大小，二至四聚体称为低聚原花青素,(Procyanidolic Oligomers，简称OPC).五聚体以上称为高聚原花青素(Procyanidolic Polymers，简称PPC).原花色素目前市场上流通最广的规格是95%，是从葡萄籽中提取得到的。

也有从松树皮中提取得到。

95％的含量是指在提取物中OPC的含量是95％。

检测方法为UV分光广度法。

其有效活性成份原花青素(Proanthocyanidins)是由黄烷-3-醇聚合而成的一类多酚物质。

根据分子的聚合程度，原花青素可分为单体、寡聚体和多聚体，目前研究最广的葡萄籽提取物以寡聚体(OPC)为主，通常由两类原花青素单体组成，即儿茶素(catechin)和表儿茶素（epicatechin）是植物王国中广泛存在的一大类多酚化合物的总称。

起初统归于缩合鞣质或黄烷醇类。

随着分离鉴定技术的提高和对此类物质的深入研究与深刻认识，现已成为独树一帜的一大类物质并称之为原花青素。

世界卫生组织儿童标准处方集

WHO Model Formulary for ChildrenBased on the Second Model List of Essential Medicines for Children 2009世界卫生组织儿童标准处方集基于2009年儿童基本用药的第二个标准目录WHO Library Cataloguing-in-Publication Data:WHO model formulary for children 2010.Based on the second model list of essential medicines for children 2009.1.Essential drugs.2.Formularies.3.Pharmaceutical preparations.4.Child.5.Drug utilization. I.World Health Organization.ISBN 978 92 4 159932 0 (NLM classification: QV 55)世界卫生组织实验室出版数据目录：世界卫生组织儿童标准处方集基于2009年儿童基本用药的第二个标准处方集1．基本药物 2.处方一览表 3.药品制备 4儿童 5.药物ISBN 978 92 4 159932 0 (美国国立医学图书馆分类：QV55)World Health Organization 2010All rights reserved. Publications of the World Health Organization can be obtained fromWHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 3264; fax: +41 22 791 4857; e-mail: ******************). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to WHO Press, at the aboveaddress(fax:+41227914806;e-mail:*******************).世界卫生组织2010版权所有。

海洋放线菌

Contents 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Actinomycetes in the marine environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Role of actinomycetes in marine environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rare actinomycetes and selective isolation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Molecular approaches to search for indigenous marine actinomycetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Different genera of marine actinomycetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Marine streptomycetes – a boundary microorganism . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fermentation process for metabolites production . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Secondary metabolites from actinomycetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Novel/new metabolites from marine actinomycetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 00 00 00 00 00 00 00 00 00 00 00 00 00

关于消化系统的英文-PPT

• The small intestine is the region of the gut where nearly all of the chemical digestion of the nutrition components of food take place.
• It divided into 3 sections:1)the duodenum 2)the jejunum 3)the ileum
The cardiac sphincter relaxes and contracts to move food from the esophagus into the stomach ,whereas the pyloric sphincter allows food to leave the stomach when it sufficiently digested.
Made by 106
• The esophagus is a long muscular tube extending from the
pharynx to the stomach .Food is propelled by rhythmic contractions of muscles in the wall of the esophagus. This process is called peristalsis.
大家有疑问的，可以询问和交流
可以互相讨论下，但要小声点
9
The stomach
It is composed of an upper portion called fundus,a middle section known as the body and a lower portion, called the antrum.

外刊经贸知识选读翻译

旺旺英语Lesson 12Soft Drink Wars: the Next Battle 软饮料战：下一次战争The reformulation of Coke has given the feuding cola giants a chance to go at each other again.可口可乐的重新配方为长期不和的可乐巨头提供了一个新开战的机会。

But Coca-Cola and PepsiCo are spoiling for yet another fight, and this time they’re picking on the little guys: non-cola makers like Seven-Up and Dr Pepper.By Monci Jo Williams 但是可口可乐和百事可乐一心想进行另一场战斗，这一次它们选中了小企业：“七喜”和“佩拍博士”。

In the U.S. soft drink industry, where 1% of the market is worth $ 300 million in retail sales, Coca-Cola and PepsiCo don’t wage mere market share battles. They fight holy wars. These days the fighting is on two fronts. One is on the vast plains of the cola business, where the reformulation of Coke has Pepsi on the defensive. The other is in the back alleys of the smaller, non-cola market. Until now these have been dominated by other companies. As growth of high-calorie colas slows, however, Coca-Cola and PepsiCo are invading new territory.在美国的软饮料行业，1％的市场份额就意味着3亿美元的零售额，可口可乐公司和百事可乐公司进行的不仅仅是争夺市场份额的斗争，他们进行的是“圣战”。

膳食成分对儿茶素生物利用率的影响及多酚协同增效的研究进展

虞睿宁，蒋志林，吴晓琴，等. 膳食成分对儿茶素生物利用率的影响及多酚协同增效的研究进展[J]. 食品工业科技，2023，44（23）：366−375. doi: 10.13386/j.issn1002-0306.2023020211YU Ruining, JIANG Zhilin, WU Xiaoqin, et al. Effect of Dietary Components on the Bioavailability of Catechins and the Application of Polyphenol Synergism[J]. Science and Technology of Food Industry, 2023, 44(23): 366−375. (in Chinese with English abstract). doi:10.13386/j.issn1002-0306.2023020211· 专题综述 ·膳食成分对儿茶素生物利用率的影响及多酚协同增效的研究进展虞睿宁1，蒋志林2，吴晓琴1，沈建福1,*（1.浙江大学生物系统工程与食品科学学院，浙江杭州 310058；2.常山富而康山茶油有限公司，浙江衢州 324200）摘　要：儿茶素是一种酚类化合物，具有抗过敏、抗氧化、抗炎和抗菌等多种功效，对人体健康有诸多益处。

但由于儿茶素热稳定性差、生物利用率较低，膳食摄入的碳水化合物、蛋白质、脂质等物质易与儿茶素在胃肠道中发生相互作用，影响儿茶素的吸收、分布、代谢和排泄过程，进而影响其生物利用率和生理活性。

此外，当两种或多种天然多酚类化合物联合应用时可能会产生协同增效作用，可以抑制食品生产加工污染物、降脂减肥、降血糖、抗炎抗菌等。

因此，本文主要对膳食成分对儿茶素生物利用率的影响进行综述，阐明了儿茶素和膳食多酚相互作用的机制和两者在协同增效方面的应用前景。

关键词：膳食成分，儿茶素，生物利用率，协同增效本文网刊:中图分类号：TS201.2 文献标识码：A 文章编号：1002−0306（2023）23−0366−10DOI: 10.13386/j.issn1002-0306.2023020211Effect of Dietary Components on the Bioavailability of Catechins andthe Application of Polyphenol SynergismYU Ruining 1，JIANG Zhilin 2，WU Xiaoqin 1，SHEN Jianfu 1, *（1.College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310058, China ；2.Changshan Fuerkang Camellia Oil Limited Company, Quzhou 324200, China ）Abstract ：Catechins are phenolic compounds with various health benefits such as anti-allergic, antioxidant, anti-inflam-matory, and anti-bacterial. However, catechins have poor thermal stability and low bioavailability. Besides, dietary intake of carbohydrates, proteins, lipids, and other substances is prone to interact with catechins in the gastrointestinal tract, affecting the absorption, distribution, metabolism, and excretion process of catechins, which affects their bioavailability and physi-ological activity. In addition, synergistic effects may occur when two or more natural polyphenolic compounds are applied in combination, including inhibition of food production and processing contaminants, weight loss, hypoglycemia, anti-inflammatory and antibacterial. Therefore, this paper mainly reviews the effects of dietary components on the bioavaila-bility of catechins and elucidates the mechanisms of interaction between catechins and dietary polyphenols and the appli-cation prospects in synergistic effects.Key words ：dietary components ；catechins ；bioavailability ；synergistic effect儿茶素作为一种酚类化合物，广泛存在于各类水果、蔬菜、植物性饮料和葡萄酒中，其中茶叶是儿茶素类化合物的主要来源。

蓝崖录中的不确定性禅修言辞说明书

and Rhetorical Contexts
46
3. Unintended Baggage? Part I: Yuanwu in His Own
Write Vis-à-Vis Xuedou
90
4. Unintended Baggage? Part II: Yuanwu in His Own
Write Vis-à-Vis Dahui
267
Appendix 4: Timelines
271
Notes
275
Sino-Japanese Glossary
3Байду номын сангаас3
Bibliography
325
Index
337
Preface
In the summer of 2015 I had the opportunity to visit Mount Jiashan, the Buddhist temple located in a relatively remote spot of northwestern Hunan province that was the main site where the original lectures commenting on Chan gongan (J. kōan) cases with verses by Xuedou were delivered by master Yuanwu in the early 1100s and were published more than a decade later as the Blue Cliff Record. The text had a rocky early history in that, following considerable initial fanfare, it was apparently lost or destroyed within two decades after publication, but then it was recovered and brought a century and a half later to Japan, where it has ever since been celebrated and cherished. There are also legends that, in the intervening years, Japanese pilgrims to the mainland, including Dōgen, were shown copies of the collection during a long phase in which, to the best of our understanding based mainly on a lack of citations, it was otherwise kept out of mainstream circulation. In recent years the text is once again being studied and appreciated in China even as we must still grapple with the complex legacy of the collection.

Catechins depletion patterns in relation to theaflavin

Catechins depletion patterns in relation to theaﬂavin and thearubigins formationFrancis Muigai Ngure a ,John K.Wanyoko b ,Symon M.Mahungu a ,Anakalo A.Shitandi a,*a Department of food science,Egerton University,Njoro,P.O.Box 536,Egerton,Kenya bTea Research Foundation of Kenya,P.O.Box 820,Kericho,Kenyaa r t i c l e i n f o Article history:Received 11February 2008Received in revised form 25September 2008Accepted 6October 2008Keywords:Clonal teaDi-and trihydroxylated catechins Theaﬂavins Thearubiginsa b s t r a c tThe determination of the depletion pattern of catechins in black tea processing is important in achieving optimum tea quality.This study investigated catechins (unoxidised di-and trihydroxylated)depletion patterns in relation to theaﬂavin and thearubigin formation.It was during the process of green leaf fer-mentation at selected temperature and time combinations.The tea leaves were obtained from three clones (6/8,303/577and 311/287)within the Tea Research Foundation of Kenya.The results were showed that unequal depletion rates of di-and trihydroxylated catechins led to a decline in total theaﬂavin and an increase in thearubigins levels.An equitable decline in both groups of catechins corresponded to a subse-quent rise in theaﬂavins content.The decline in the catechins levels was much faster at higher tempera-tures resulting in a shorter fermentation time to achieve a peak of the theaﬂavins content.Clone 311/287had the highest mean theaﬂavins content (26.99l mol/g)and the least mean percent thearubigins (15.02%)level.Theaﬂavins content correlated positively with liquor brightness determined by a spectro-photometer and tea tasters (r =0.7221,p <.0001).The thearubigins content was however found to relate negatively with liquor brightness.It was concluded that the experimental conditions tested form a good basis for clonal speciﬁc processing conditions that can be utilised in manufacturing quality black tea.Ó2008Elsevier Ltd.All rights reserved.1.IntroductionCommercial production of tea beverages from Camellia sinensis (L.),O.Kuntze is widely distributed in the world.The green leaf can be processed into green tea (non fermented type),oolong (semi fermented tea)or black tea (naturally oxidised tea or microbial fer-mented tea).Approximately 76–78%of the tea produced and con-sumed worldwide is black tea (Cabrera et al.,2003).During the black tea manufacture,a natural enzyme catalyses oxidation and condensation of green leaf tea catechins leading to the formation of theaﬂavins (TF)and thearubigins (TR)(Robertson,1992).This process is normally referred to as fermentation even if no microor-ganisms are used in this kind of enzyme-oxidized black tea (Mo,Zhu,&Chen,2008).Most of Kenyan black teas are classiﬁed as plain to medium ﬂa-vour in the international market (Owuor,1996).The plain black teas are evaluated on the basis of their briskness,brightness,strength,body and total colour of liquors (Roberts &Smith,1963).These attributes of black tea quality are mainly dictated by the levels of theaﬂavins and thearubigins (Robertson,1992).Theaﬂavins are responsible for the astringency,brightness,colour and briskness of the black tea.Thearubigins contribute to themouth feel (thickness)and colour of the tea (Biswas,Biswas,&Sar-kar,1973).Black tea quality is mainly inﬂuenced by total theaﬂav-ins (Wright,Mphangwe,Nyirenda,&Apostolides,2002)or derived theaﬂavin digallate equivalents (Owuor &Obanda,1997).The structures of the catechins and theaﬂavins are shown in Figs.1and 2,respectively.The formation of a single theaﬂavin requires a dihydroxy and trihydroxy ﬂavan-3-ols.The ratio of dihydroxyﬂavan-3-ol to trihy-droxy-3-ol in green leaf may thus have a major inﬂuence on the amount of theaﬂavins in black tea.The correct balance and amount of dihydroxyﬂavan-3-ol and trihydroxyﬂavan-3-ol are therefore necessary to ensure maximum formation of the theaﬂavins (Wright et al.,2002).The amount of the individual theaﬂavins are formed largely inﬂuenced by the amounts of the precursor cat-echins in green leaf,their redox potential and/or afﬁnity for poly-phenol oxidase and activity (Owuor &Obanda,2007).Fermentation is a critical stage in the manufacture of black tea during which oxidative condensation of catechins to TF and TR oc-curs.Catechins,together with their oxidation products are respon-sible for most of the sensory characteristics associated with black tea liquors (Biswas et al.,1973).Temperature and time are impor-tant factors in determining the extent of fermentation.Processing conditions which favour less degradation of simple theaﬂavins and the retention of higher epicatechin gallate (ECG)and epigallo-catechin gallate (EGCg)levels produce more brisk tea liquors (Obanda,Owuor,&Mang’oka,2001).Theaﬂavins and unoxidized0308-8146/$-see front matter Ó2008Elsevier Ltd.All rights reserved.doi:10.1016/j.foodchem.2008.10.006*Corresponding author.Tel.:+2545162454;fax:+2545162527.E-mail addresses:anakalos@ ,guildfordresearch@ (A.A.Shitandi).Food Chemistry 115(2009)8–14Contents lists available at ScienceDirectFood Chemistryj o u r n a l ho m e p a g e :w w w.e l s e v i e r.c o m /l o c ate/foodchemcatechins are thought to have considerable human health beneﬁts (Apostolides&Weisberger,1995).Therefore,tea clones or processing conditions with a high potential of achieving this,can enhance the health beneﬁt potential of black tea and impact posi-tively on liquor astringency.Signiﬁcant interactions between fermentation duration and temperatures and all plain black tea quality parameters have been reported(Owuor&Obanda,2001).In a previous study by Obanda, Owuor,and Mang’oka(2001),theaﬂavins formed over time was observed to be dependent on temperature.It is therefore important to establish optimal fermentation temperature and duration for clones that are commercially grown,for production of high quality black teas.This study was done to determine catechins depletion patterns in relation to theaﬂavins and thearubigins formation at different fermentation temperatures and duration.2.Materials and methods2.1.Tea manufactureGreen leaf(two leaves and a bud)was obtained from theﬁelds at the Tea Research Foundation of Kenya(TRFK).The clones6/8, 303/577and311/287were sampled from the Timbilil Estate of TRFK at an altitude of2178m a.m.s.l and latitude0°2200S.TRFK clone6/8is a high quality clone and it is considered a standard in the manufacture of black tea in Kenya.TRFK clone303/577is an open pollinated progeny of clone6/8.It is a high yielder with medium quality and is increasingly being cultivated commercially. TRFK clone311/287is a catechin rich tetraploid clone,rich in EGCg, with a pharmacological potential for use in herbal formulations.Green leaf(12kg)were plucked from each clone and withered under ambient conditions for18–22h.The leaf was‘crushed,torn and curled’(CTC)–macerated and fermented at18,24and30°C (wet bulb and dry bulb temperature)for60,90,120and150min in environmentally controlled cabinets(Tea Craft,UK).The fermen-tation was stopped by drying the‘dhool’to a moisture content of about3%using a miniature drier(Tea Craft,UK)set at120°C.Each treatment was replicated three times.2.2.ReagentsAuthenticﬂavanol standards((+)-catechin,C;(À)-epicatechin EC;(À)-epigallocatechin EGC;(À)-epicatechin gallate ECg and (À)-eipigallocatechin gallate(EGCg)were obtained from Sigma chemicals.Isobutyl methyl ketone(IBMK)and Flavognost reagent were purchased from Aldrich Chemicals.All the solvents used were HPLC grade,whilst water was double distilled.2.3.HPLC analysis of catechins in black teaHPLC analysis of catechins in the processed black tea under the various fermentation conditions was done by the modiﬁed method of Wang,Helliwell,and You(2000)using isocratic elution system. This analysis was done by using a Shimadzu SCL-10A liquid chro-matograph equipped with a pump,LC-10AS,thermostatically con-trolled compartment and a Shimadzu UV–VIS detector(SPD-10AV), and a C-R7A CHROMATOPAC data processor(Kyoto,Japan).The tea samples were prepared according to the conventional tea brewing method.The samples(3g)were infused with150ml of boiling deionized distilled water for5min.The infusions were thenﬁl-tered and cooled to room temperature and thenﬁltered through a0.45l mﬁbre glassﬁlter before HPLC analyses.Authentic catechins standards of(+)-Catechin,C;(À)-epicate-chin,EC;(À)-epigallocatechin,EGC;(À)-epigallocatechin gallate, EGCg;(À)-epicatechin gallate,ECg and gallic acid were use to pre-pare mixed standards of known concentrations selected to cover the range of compositions typically found intea.Fig.1.Theﬂavan-3-ols(catechins)in fresh tea leaves.F.M.Ngure et al./Food Chemistry115(2009)8–1492.4.Determination of plain black tea quality parameters2.4.1.Determination of dry matter contentBlack tea (5g)of were weighed to the nearest 0.001g,placed in aluminium dishes and heated in an oven at 103±2°C for at least 16h to constant weight.The percentage of dry matter (DM)in the sample was then calculated.2.4.2.Total theaﬂavins content analysis (Flavognost)Total theaﬂavins content was determined by the Flavognost method as described by Hilton (1973).In brief,a tea infusion was made by adding 375ml of boiling distilled water into a ﬂask con-taining 9g of tea.The ﬂask was shaken for 10min and the infusion was ﬁltered through a rough cotton wool after which it was al-lowed to cool at room temperature.The infusions (10ml)were pipette into 10ml of isobutylmethylketone;(4-methylpentan-2-one,IBMK).The mixture was shaken for 10min and allowed to stand until the layers separated.The upper layers (2ml)were pip-ette into a test tube followed by 4ml of ethanol and 2ml of Flavo-gnost reagent (2g diphenylboric acid-2-aminoethyl ester dissolved in 100ml ethanol).The contents were mixed and allowed to stand for 15min for the colour to develop.The absorbance (A )at 625nm was read against an IBMK/ethanol (1:1)blank (Obanda,Owuor,&Mang’oka,2001)Theaflavin ðl mol =g Þ¼A 625nm Â47:9Â100=DM;ð1Þwhere 47.9is a conversion factor attributed to the dilution effect in theaﬂavin analysis.2.4.3.Determination of liquor total colourFiltered standard tea infusion (5ml)from TF analysis was pipet-ted into 45ml of distilled water in a 100ml conical ﬂask.The solu-tion was shaken well to ensure thorough mixing.The absorbance of this solution at 460nm was read against distilled water blank.The result was corrected for dry matter content of the black tea samples.Liquor colour ¼ðA 460nm Â10Þ=ðDM =100Þð2Þ2.4.4.Spectrophotometric measurements of total thearubiginsThe method of Roberts and Smith (1963)was used to determine total thearubigins .Four solutions were made as follows:Fifty ml of the cool,well shaken and ﬁltered standard tea infu-sion from theaﬂavin analysis was mixed with 50ml IBMK and gently shaken to avoid formation of an emulsion.The layers were allowed to separate and a 4ml portion of the IBMK layer was taken and made up to 25ml with methanol in a volumetric ﬂask (solu-tion A).Two ml portions of the aqueous layer was diluted to 10ml with distilled water and then to 25ml with methanol (solu-tion B).Twenty ﬁve ml of the remaining initial IBMK layer was mixed with 25ml of 2.5%aqueous sodium hydrogen carbonate.The mix-ture was shaken vigorously and the layers allowed to separate.The aqueous layer was then discarded.A 4ml portion of the washed IBMK layer was made up to 25ml with methanol (solution C).Two ml of a saturated oxalic acid aqueous solution and 6ml of water was added to a 2ml portion of the aqueous layer left from the ﬁrst extraction with IBMK,and diluted to 25ml with methanol (solution D).The absorbance A A ,A B ,A C and A D of solutions A,B,C and D were read at 380and 460nm using a Cecil Digital Grating spechtropho-tometer with distilled water as a blank.The levels of thearubigins in black tea liquor were calculated according to the method described by Obanda et al.(2001).At 380nm%TR ðTotal Þ¼ð375Â0:02Â6:25½A D þA A ÀA C Þ=ð0:733Â9ÂDM =100Þð3Þ2.4.5.Determination of liquor brightnessThis was determined from absorbance A A ,A B and A C of solutions A,B and C prepared above,and read at 460nmBrightness ð%Þ¼ð100ÂA C Þ=ðA A þ2A B Þð4Þ(Obanda et al.,2001).2.5.Sensory evaluationApproximately 2g of each of the randomly numbered black tea samples were infused in 10ml for 15min and subjected to organo-leptic evaluation by professional tea tasters from tea broking ﬁrms in Mombasa,Kenya.The tea infusions were ranked for liquor brisk-ness and brightness.Liquor brightness was ranked by assessing the appearance of the meniscus formed where the liquor touches the porcelain bowl (Werkhoven,1974).A scale of 0to 10was used to rank each attribute (10,very good;5,average and 1,poor).2.6.Statistical analysisData analysis was done by using Statistical Analysis Software (SAS,1995)version 9.1.3.Univariate analysis of variance and gen-eral linear model procedure were carried out to determine the ef-fect of clonal variation,fermentation temperature and duration on the black tea quality parameters.Pair wise comparison based on t -test (pdiff)was used for mean separation.Regression analysis was done for various models postulated to determine the relationship between theaﬂavins and/or thearubigins with liquor brightness.Correlation analysis was also carried out to determine the strength of the relationshipsestablished.I Simple theaflavin (TF) R 1 = R 2 = HII Theaflavin-3-gallate (TF-3-g) R 1 = 3,4,5-Trihydroxybenzoyl R 2 = HIII Theaflavin-3’-gallate (TF-3’-g) R 1 = HR 2 = 3,4,5-TrihydroxybenzoylIV Theaflavin-3,3’-digallate (TF-3,3’-dg) R 1 = R 2 = 3,4,5-TrihydroxybenzoylFig.2.The major individual theaﬂavins in black tea.10 F.M.Ngure et al./Food Chemistry 115(2009)8–143.Results3.1.Effect of clonal differences on black tea quality parameters and tasters’scoresClone 6/8black tea was not signiﬁcantly (p >0.05)different from clone 303/577in the levels of theaﬂavin (l mol/g)and liquor total colour.However,black tea from the two clones were signiﬁ-cantly (p <0.05)different in total theaﬂavins and total colour from clone 311/287.From Table 1,it was observed that the three clones produced tea which differed signiﬁcantly (p <0.05)in the levels of thearubigins and liquor brightness.Clone 311/287black tea had the highest levels of theaﬂavins,li-quor colour and brightness with a mean of 26.99±0.53l mol/g,5.71±0.09%and 31.18±0.86%,respectively (Table 1).Clone 303/577produced tea with the highest mean thearubigin content,21.05±0.29%.3.2.Effect of fermentation temperature and duration on black tea quality parameters and tasters’scoresFrom Table 2a it was observed that black tea fermented at 24and 30°C from clone 6/8did not differ signiﬁcantly (p <0.05)in percent thearubigins and liquor colour.There was also no differ-ence in mean theaﬂavins content for clone 303/577fermented at 18and 24°C.Similarly tea fermented at 24and 30°C did not differ in total liquor colour (Table 2b ).Fermentation at 18°C yielded black tea with the highest mean theaﬂavin and liquor brightness for clone 6/8and 311/287(Tables 2a and c ).However,the highest mean theaﬂavins content was realised by fermentation at 24°C for clone 303/577.This peak in theaﬂavins content was reached after 90min for all the three clones (Tables 3a–c ).The interaction effect of fermentation temperature and duration had a signiﬁcant effect on all the black tea quality parameters for clone 6/8and 303/577(p <0.05).Temperature-time effect also had a signiﬁcant (p <0.05)inﬂuence on theaﬂavins,thearubigins and liquor brightness but less signiﬁcant on colour (p =0.0457)with clone 311/287black tea.3.3.Depletion patterns of di-and trihydroxylated catechins in relation to theaﬂavin and thearubigins formationThere was a decline in di-(DI)and trihydroxylated (TRI)cate-chins at 18°C for clone 6/8(Fig.3).The proportional decline in the two groups of catechins between 60and 90min corresponded to the steady increase in theaﬂavins (TF)(Fig.3).Trihydroxylated catechins concentration was lower than dihydroxylated catechins but the latter showed a sharp decline between 60and 90min of fermentation at 24and 30°C for clone 6/8.The different rates of depletion of the catechins led to a decline in total theaﬂavins.The thearubigins (TR)content increased gradually with fermenta-tion time at all the temperature levels.Fermentation of clone 303/577at 18°C showed a decline for both groups of catechins between 60and 90min.This corre-sponded to the rise in theaﬂavins content for the same interval(Fig.4).However,trihydroxylated catechins decreased to non-detectable levels beyond 120min of fermentation.This caused the theaﬂavins and thearubigins content to reach a peak.At 24°CTable 1Clonal variation in quality paramaters.Clone TF (l mol/g)TR %TC BR 6/820.81b 17.98b 5.34b 23.54b 303/57720.28b 21.05a 5.31b 17.79c 311/28726.99a 15.02c 5.71a 31.18a CV14.049.9710.3821.43Means followed by the same letter are not signiﬁcantly different at p <0.05,n =36.Table 2aVariation in clone 6/8black tea quality parameters with fermentation temperature.Temp TF (l mol/g)TR %TC BR 1822.82a 16.47b 5.00b 29.43a 2421.30b 18.43a 5.45a 21.55b 3018.31c 19.03a 5.56a 19.65c CV7.474.534.405.83Means followed by the same letter are not signiﬁcantly different at p <0.05,n =12.Table 2bVariation in clone 303/577black tea quality parameters with fermentation temperature.Temp TF (l mol/g)TR %TC BR 1821.24a 20.20c 5.15b 22.10a 2421.44a 21.06b 5.35a 17.78b 3018.15b 21.89a 5.42a 13.49c CV4.784.362.433.65Table 2cVariation in clone 311/287black tea quality parameters with fermentation temperature.Temp TF (l mol/g)TR %TC BR 1829.13a 13.90c 5.47b 35.41a 2427.05b 14.56b 5.63b 31.70b 3024.81c 16.61a 6.02a 26.43c CV6.093.156.092.76Means followed by the same letter are not signiﬁcantly different at p <0.05.n =12.Table 3aVariation in clone 6/8black tea quality parameters with fermentation duration.Duration TF (l mol/g)%TR BR %TC 6019.93b 16.57b 27.82a 4.75b 9022.02a 18.23a 26.11b 5.49a 12020.69a b 18.35a 20.55c 5.57a 15020.61a b18.76a9.70c5.53aCV7.474.534.405.83Table 3bVariation in clone 303/577black tea quality parameters with fermentation duration.Duration TF (l mol/g)%TR BR %TC 6021.15a 19.62c 21.41a 4.77b 9021.60a 20.78b 19.81b 5.49a 12019.79b 21.72a 16.00c 5.48a 15018.56c22.08a13.94d5.51aCV4.784.362.433.65Table 3cVariation in clone 311/287black tea quality parameters with fermentation duration.Duration TF (l mol/g)%TR BR %TC 6026.82b 13.12d 35.14a 5.00b 9028.72a 14.59c 32.08b 5.83a 12026.38b 16.59a 28.21d 6.16a 15026.06b15.78b29.29c5.84aCV6.093.156.092.76Means followed by the same letter are not signiﬁcantly different at p <0.05(n =9).F.M.Ngure et al./Food Chemistry 115(2009)8–1411both groups of catechins were depleted at almost uniform rates between60and90min of fermentation.This was accompanied by a slight increase in theaﬂavins and a shorter duration to reach peak concentration.Fermentation at30°C led to a faster depletion of trihydroxylated catechins and thus the decline of theaﬂavins content after60min.There was a marked increase in percent thea-rubigins with decline in theaﬂavins at24and30°C.Fermentation of clone311/287resulted in higher levels of total theaﬂavins but relatively low%thearubigins compared to clone6/8 and303/577.Di-and trihydroxylated catechins decreased non-uniformly for120min followed by a rapid decline of dihydroxyl-ated catechins at18°C(Fig.5).This corresponds to the subsequent decline in theaﬂavins after120min.Depletion of di-and trihydr-oxylated catechins followed a similar trend at24°C.Theaﬂavins declined after90min of fermentation at24and30°C.Correspond-ingly percent thearubigins increased.Theaﬂavins formation or depletion was found to be dependent on both fermentation temperature and time.Raising fermentation temperature from18to24°C resulted in rapid formation of theaf-lavins for each clone.The peak concentration of the theaﬂavins was reached much faster at elevated temperatures for each clone.The decline in total theaﬂavins was rapid at30°C.12 F.M.Ngure et al./Food Chemistry115(2009)8–143.4.Relationship between total theaﬂavins,thearubigins and liquor brightnessTotal theaﬂavins and thearubigin contents explained 86.58%of spectrophotometric brightness and 55.13%of tasters’scores for brightness.Theaﬂavins had a signiﬁcant,positive effect on the brightness of the black tea liquors.However,thearubigins had a negative effect on brightness (Tables 4and 5).Theaﬂavins correlated positively with spectrophotometric brightness (r =0.7221,p <0.01),r 2=0.5214,compared to (r =0.6391,p <0.01)r 2=0.4084for tasters’scores on brightness.This may be the reason for the determined spectrophotometric brightness of theaﬂavins 52.1%and the 40.8%brightness scored by the tasters.Thearubigins had a higher negative impact on Spec-trophotometric brightness (r =À0.8937,p <.01),r 2=0.7986,than on tasters’brightness (r =À0.6748,p <0.01),r 2=0.4553(Table 6).This study showed a signiﬁcant contribution of theaﬂavins to spectrophotometric and tasters’brightness (Table 5).Theaﬂavins content strongly correlated with spectrophotometric and tasters’brightness (r =0.7221,and 0.6391respectively,p <0.0001).How-ever,thearubigins had a negative and signiﬁcant effect on spectro-photometric and tasters’brightness of black tea liquor (r =À0.8938and À0.6748,respectively,p <0.0001).4.DiscussionDuring fermentation process theaﬂavins are continuously being formed or degraded (Robertson,1983).As the substrate catechins are oxidized,then the degradation of teaﬂavins becomes more dom-inant.Raising the fermentation temperature increases enzymatic oxidation leading to a faster depletion of all catechins.A decline in total theaﬂavins content and liquor brightness with extended fer-mentation time and rise in temperature has been reported (Obanda et al.,2001).This particular study demonstrated an increase in per-cent thearubigins with increase fermentation temperature and duration.The rate of formation chemical quality parameters with fermentation temperature and time was clonal dependent.Clonal variation in polyphenol oxidase activity has been ob-served to inﬂuence the rate of formation of the quality parameters (Obanda et al.,2001).Clone 6/8,a putative Assam clone has medium low EC content and 0.57l mol/g dry matters,in fresh tea shoots (Magoma,Wachira,Obanda,Imbuga,&Agong,2000).Clone 303/577is an offspring of clone 6/8with slightly higher EC content (0.61l mol/g dry matter).Clone 303/577was reported to have higher EGCg content in fresh tea shoots than clone 6/8.This probably explains why the two clones were not signiﬁcantly (p <0.05)differ-ent in the mean total theaﬂavins.The two clones also exhibited sim-ilar trends in theaﬂavins formation especially at 24°C.The low levels of ECg (0.80l mol/g)in clone 6/8fresh leaf as reported by Magoma et al.(2000)could be another limiting factor to much higher theaﬂavins content.Though clone 303/577had higher EGCg in fresh tea leaves than clone 6/8(Magoma et al.,2000),the mean EGCg in the black tea was lower than clone 6/8black tea.It was also reported in the same (Magoma et al.,2000)study that clone 303/577had higher EC and ECg than clone 6/8.This implies that on fermen-tation the dihydroxylated catechins (EC and ECg)will be more lim-iting for theaﬂavins formation in clone 6/8and therefore the higher residual EGCg content.The higher content of EGCg and EGC in clone 303/577fresh tea shoots are depleted much faster due to a corre-spondingly higher content of EC and ECg.The trihydroxylated cate-chins were depleted faster in clone 303/577than the other clones.Clone 311/287had the highest mean theaﬂavins content (26.99±0.53l mol/g).The clone was reported to have high EGCg content (1.95l mol/g)and EGC (5.72l mol/g)(Magoma et al.,2000).However the clone had a low EC (0.52l mol/g)and ECg (1.02l mol/g).The levels of EC and ECg in the fresh tea shoots was however not low enough to limit maximum formation of theaﬂavins (probably theaﬂavin-30-gallate and theaﬂavin-3,30-gal-late).Clone 311/287fresh tea shoots were higher in EGC.This sug-gests that simple theaﬂavins and theaﬂavin-30-gallate could also be present in the black tea in large proportions.This observation may account for the higher theaﬂavins content in clone 311/287black tea compared to clones 303/577and 6/8at all temperature-time combinations.Initial high levels of EGC and EGCg in clone 311/287shoots did not translate to a higher residual EGC and EGCg in black tea compared to clone 6/8.This may be due to the high po-tential of theaﬂavins formation in clone 311/287.It is however evi-dent from the three clones studied that the level of dihydroxylated catechins is not limiting in theaﬂavins formation.Table 6Correlation Coefﬁcients (n =108).BR %BR (tasters)TF (l mol/g)0.720.64<.01<.01TR %À0.89À0.67<.01<.01Table 4Brightness (%)regressed against theaﬂavins and thearubigins.BR %Linear model Variable DF Parameter estimate Standard error t Value Pr >|t |Intercept 143.75 3.2213.55<.0001TF 10.530.077.24<.0001TR %1À1.760.10À16.42<.0001Root MSE2.78Dependent mean 24.17Coeff var 11.51R-square 0.86Adj R-sq 0.86ANOVA Source DF Sum of squares Mean square F -Value Pr >F Model 25253.952626.97338.74<.0001Error105814.287.75Corrected total1076068.23Table 5Tasters’brightness regressed against theaﬂavins and thearubigins.BR (tasters)Linear model Variable DF Parameter estimate Standard error t Value Pr >|t |Intercept 17.39 1.30 5.67<.0001TF 10.140.03 4.74<.0001TR %1À0.250.04À5.78<.0001Root MSE1.12Dependent mean 6.10Coeff var 18.42R-square 0.55Adj R-sq 0.54ANOVA Source DF Sum of squares Mean square F -Value Pr >F Model 2163.1181.5564.50<.0001Error105132.76 1.26Corrected total107295.87F.M.Ngure et al./Food Chemistry 115(2009)8–1413During black tea processing,the tea shoots are macerated to ini-tiate fermentation,in which the enzyme polyphenol oxidase catal-yses oxidation of catechins into quinones by molecular oxygen.The quinones from the oxidation of B-ring dihyroxylated catechins con-dense with quinones arising from the oxidation of B-ring trihydr-oxylated catechins to give different theaﬂavins(Robertson,1992). The correct balance and amount of the trihydroxy-3-ﬂavanols and dihydroxyﬂavan-3-ols is therefore necessary to ensure maxi-mum formation of theaﬂavins(Wright et al.,2002).Due to differ-ences in reduction potential,quinones also take part in redox equilibration reactions during fermentation,causing the different catechins to deplete at different rates(Bajaj,Anan,Tsushida,&Ike-gaya,1987).In this present study,after60min of fermentation tri-hydroxylated catechins were lower than dihydroxylated catechins for clone6/8,indicating an initial fast depletion.The B-ring tri-hydroxylated catechins,(EGC and EGCg),are oxidised at a much faster rate than the B-ring dihydroxylated catechins:(EC,ECg) due to their lower redox potentials(Owuor&Obanda2007). Though higher initially,they could be the limiting factor in theaf-lavins formation because they are depleted fast.However,theﬂa-van-3-ols gallates have a higher substrate inhibition property on polyphenol oxidase than the non-gallatedﬂavan-3-ols because of higher molecular weights andﬂexibility(Robertson,1983).The was an equal rate of depletion of di-and trihdroxylated cat-echins with a rise in theaﬂavins between60and90min of fermen-tation at18°C(Figs.3and4).This is indicative of the importance of the ratio of the two groups of catechins in theaﬂavins formation which require equal concentrations.The low levels of either di-or trihydroxylated and the unequal rates of catechins depletion seems to lead to a decline in theaﬂavins content.The imbalance of simple quinones relative to gallocatechin quinones created by redox equilibration during coupled oxidation of catechins,is known to be key in directing the majority of the catechins partic-ularly the gallocatechins into thearubigins fraction(Robertson, 1983).Theaﬂavin reduction could be increased by lower levels of catechins relative to gallocatechins in green tea shoots(Robertson, 1983).In the present study theaﬂavins content declined with in-crease in gallocatechins to catechins ratio.Oxidative degradation of theaﬂavins has been shown to result in formation of thearubigins(Robertson1992).This further ex-plains the increase in percent thearubigins with fermentation time. High enzyme activity due to high substrate concentration at the early stages of fermentation causes inhibition of theaﬂavins forma-tion due to a preferential demand for oxygen by the enzyme. Theaﬂavins is known to contribute to briskness and brightness of tea liquor whilst thearubigins are responsible for the colour and body of the liquor(Hilton&Ellis,1972).It was concluded that the experimental conditions tested in this study form a good basis for clonal speciﬁc processing conditions that can be utilised in manufacturing quality black tea.AcknowledgementsThe research work was sponsored by the Tea Research Founda-tion of Kenya.The authors are grateful for the permission of the Director,Tea Research Foundation of Kenya,Dr.Wilson Rono. The support of Jomo Kenyatta University of Science and Technol-ogy,Department of Food Science and Technology,is greatly acknowledged.ReferencesApostolides,Z.,&Weisberger,J.H.(1995).Screening of tea clones for inhibition of mutagenecity.Mutation Research,326,219–225.Bajaj,K.L.,Anan,T.,Tsushida,T.,&Ikegaya,K.(1987).Effects of(-)-Epicatechin on oxidation of theaﬂavins by polyphenol oxidase from tea leaves.Agriculture and Biological Chemistry,51,1767–1772.Biswas,A.K.,Biswas,A.K.,&Sarkar,A.(1973).Biological and chemical factors affecting the valuations of North-East Indian plain teas.Journal of the Science of Food and Agriculture,24,1457–1477.Cabrera,C.,Gimenez,R.,&Lopez,M.(2003).Determination of tea components with antioxidant activity.Journal of Agriculture and Food Chemistry,51,4427–4435. Hilton,P.J.(1973).Tea.In F.D.Snell&L.C.Ettre(Eds.).Encyclopedia of industrial chemical analysis(Vol.18,pp.455–516).New York:John Wiley.Hilton,P.J.,&Ellis,R.(1972).Estimation of the market value of Central African tea by theaﬂavins analysis.Journal of the Science and Food Agriculture,23,227–232.Magoma,G.N.,Wachira,F.N.,Obanda,M.,Imbuga,M.,&Agong,S.(2000).The use of catechins as biochemical markers in diversity studies of tea(Camellia sinensis).Genetic Resources and Crop Evolution,47,107–114.Mo,H.,Zhu,Y.,&Chen,Z.(2008).Microbial fermented tea–a potential source of natural food preservatives.Trends in Food Science and Technology,19,124–130.Obanda,M.,Owuor,P.O.,&Mang’oka,R.(2001).Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature.Food Chemistry,75,395–404.Owuor,P.O.(1996).Development of reliable black tea quality parameters and their use in the improvement of black tea quality.Tea,17,82–90.Owuor,P.O.,&Obanda,M.(1997).The effects of some agronomic and processing practices and clones on the relative composition of the individual theaﬂavins in the black tea.Food Science and Technology International(Tokyo),3(3),344–347. Owuor,P.O.,&Obanda,M.(2001).Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration.Food Chemistry,72,319–327.Owuor,P.O.,&Obanda,M.(2007).The use of green tea(Camellia sinensis)leaf ﬂavan-3-ol composition in predicting plain black tea quality potential.Food Chemistry,100,873–884.Roberts,E.H.,&Smith,R.(1963).Phenolic substances of manufactured tea.II.Spectrophotometric evaluation of tea liquors.Journal of the Science of Food and Agriculture,14,689–700.Robertson,A.(1983).Effects of physical and chemical conditions on the in vitro oxidation of tea leaf catechins.Phytochemistry,22(4),897–903.Robertson,A.(1992).The chemistry and biochemistry of black tea production,the non volatiles.In K. C.Wilson&M.N.Clifford(Eds.),Tea:Cultivation to consumption(pp.555–601).London,UK:Chapman and Hall.SAS(1995).User’s guide.Cary,NC:SAS Institute,Inc.Wang,H.,Helliwell,K.,&You,X.(2000).Isocratic elution system for determination of catechins,caffeine and gallic acid in green tea using HPLC.Food Chemistry,68, 115–121.Wright,L.P.,Mphangwe,N.K.,Nyirenda,H.,&Apostolides,Z.(2002).Analysis of the theaﬂavin composition in black tea(Camellia sinesis)predicting the quality of black tea produced in Central and Southern Africa.Journal of the Science of Food and Agriculture,82,517–525.14 F.M.Ngure et al./Food Chemistry115(2009)8–14。

剑10T2P1-tea and the industrial revolution及译文

Tea and Industrial RevolutionA Alan Macfarlane thinks he could rewrite history. The professor of anthropological science at King’s College, Cambridge has, like other historians, spent decades trying to understand the enigma (n.难理解的状况、奥秘) of the Industrial Revolution. Why did this particular important event - the world-changing birth of industry - happen in Britain? And why did it happen at the end of the 18th century?B Macfarlane compares the question to a puzzle. He claims that there were about 20 different factors and all of them needed to be present before the revolution could happen. The chief conditions are to be found in history textbooks. For industry to ‘take off’ (v.起飞), there needed to be the technology and power to drive factories, large urban populations to provide cheap labour easy transport to move goods around, an affluent (adj.富裕的) middle-class willing to buy mass-produced objects, a market-driven economy, and a political system that allowed this to happen. While this was the case for England, other nations, such as Japan, Holland and France also met some of these criteria (n.标准). All these factors (n.因素) must have been necessary but not sufficient (adj.足够的) to cause the revolution. Holland had everything except coal, while China also had many of these factors.C Most historians, however, are convinced (v.相信) that one or two missing factors are needed to solve the puzzle. The missing factors, he proposes, are to be found in every kitchen cupboard. Tea and beer, two of the nation’s favorite drinks, drove the revolution. Tannin, the active ingredient (n. 成分) in tea, and hops, used in making beer, both contain antiseptic (adj.防腐的、杀菌的) properties. This -plus the fact that both are made with boiled water- helped prevent epidemics (n.流行病、传染病) of waterborne diseases, such as dysentery, in densely populated urban areas. The theory initially sounds eccentric but his explanation of the detective work that went into his deduction and the fact his case has been strengthened by a favorable appraisal (n.评估) of his research by Roy Porter (distinguished medical historian) the skepticism (n.怀疑、批评) gives way to wary admiration.D Historians had noticed one interesting factor around the mid-18th century that required explanation. Between about 1650 and 1740, the population was static. But then there was a burst (n.爆发、爆炸)in population. The infant (n.婴儿) mortality rate (n.死亡率) halved in the space of 20 years, and this happened in both rural areas and cities, and across all classes. Four possible causes have been suggested. There could have been a sudden change in the viruses (n.病毒) and bacteria (n.细菌) present at that time, but this is unlikely. Was there a revolution in medical science? But this was a century before Lister introduced antiseptic surgery. Was there a change in environmental conditions? There were improvements in agriculture that wiped out malaria (n.疟疾), but these were small gains. Sanitation (n.卫生系统或设备) did not become widespread until the 19th century. The only option left was food. But the height and weight statistics show a decline. So the food got worse. Efforts to explain this sudden reduction in child deaths appeared to draw a blank (adj.空白的).E This population burst seemed to happen at just the right time to provide labor for the Industrial Revolution. But why? When the Industrial Revolution started, it was economically efficient to have people crowded together forming towns and cities. But with crowded living conditions comes disease, particularly from human waste. Some research in the historical records revealed that there was a change in the incidence of waterborne disease at that time, the English were protected by the strong antibacterial agent in hops, which were added to make beer last. But in the late 17th century a tax was introduced on malt (n.麦芽). The poor turned to water and gin, and in the 1720s the mortality rate began to rise again.F Macfarlane looked to Japan, which was alsodeveloping large cities about the same time, and also had no sanitation. Waterborne diseases in the Japanese population were far fewer than those in Britain. Could it be the prevalence (n.盛行) of tea in their culture? That was when Macfarlane thought about therole of tea in Britain. The history of tea in Britain provided an extraordinary coincidence (n.巧合) of dates. Tea was relatively expensive until Britain started direct trade with China inthe early 18th century. By the 1740s, about the time that infant mortality was falling, the drink was common. Macfarlane guesses that the fact that water had to be boiled, together with the stomach-purifying properties of tea so eloquently described in Buddhist texts, meant that the breast milk provided by mothers was healthier than it had ever been. No other European nation drank tea so often as the British, which, by Macfarlane’s logic, pushed the other nations out of the race for the Industrial Revolution. G But, if tea is a factor in the puzzle, why didn’t this cause an industrial revolution in Japan? Macfarlane notes thatin the 17th century, Japan had large cities, high literacy rates and even a futures market. However, Japan decided against a work-based revolution (n.革命), by giving up labor-saving devices (n.设备、装置), even animals, to avoid putting people out of work. Astonishingly,the nation that we now think of as one of the most technologically advanced, entered the19th century having almost abandoned the wheel.茶与工业革命一个剑桥的教授说，在饮水习惯的改变是英国工业革命的理由。

喝茶的好处英语作文

Tea is a popular beverage enjoyed by millions around the world,and it has been consumed for thousands of years for its health benefits,cultural significance,and delightful taste.Drinking tea has been associated with a variety of positive effects on the body and mind,which is why it continues to be a staple in many cultures.Here is an essay on the benefits of drinking tea:The Health Benefits of TeaTea,whether its green,black,white,or oolong,is a rich source of antioxidants that can provide a multitude of health benefits.The polyphenols and catechins found in tea are known to have potent effects on health,including the ability to reduce inflammation, improve heart health,and even help with weight loss.1.Antioxidant PropertiesThe antioxidants in tea,particularly in green tea,are incredibly beneficial.They help to protect the cells in your body from damage caused by free radicals,which are unstable molecules that can cause oxidative stress and lead to chronic diseases.2.Improved Brain FunctionTea contains a modest amount of caffeine,which can have a stimulating effect on the brain.This can lead to improved mood,vigilance,reaction time,and memory. Additionally,theanine,an amino acid present in tea,can cross the bloodbrain barrier and increase the activity of the inhibitory neurotransmitter GABA,which has antianxiety effects.3.Cardiovascular HealthTea has been linked to a reduced risk of heart disease.The antioxidants in tea can help to lower bad cholesterol levels and improve blood flow,which can reduce the risk of heart attacks and strokes.4.Dental HealthThe catechins in tea can kill bacteria and inhibit viruses,leading to a reduced risk of infections and dental cavities.The fluoride in tea can also strengthen tooth enamel, further protecting against tooth decay.5.Weight LossTea,especially green tea,can aid in weight loss.The catechins found in green tea can boost the bodys ability to burn fat and improve physical performance,which can be beneficial for those looking to lose weight or maintain a healthy weight.6.Cancer PreventionSome studies suggest that the antioxidants in tea may reduce the risk of certain types of cancer.While more research is needed,the evidence so far is promising,particularly for cancers of the breast,prostate,and colon.7.Improved DigestionTea can help to improve digestion and reduce the risk of digestive disorders.The tannins in tea can have astringent effects,which can help to soothe the stomach lining and reduce inflammation.8.HydrationWhile tea contains caffeine,which can have a diuretic effect,it is still a good source of hydration.Drinking tea can help to keep the body hydrated,which is essential for overall health.9.Mental HealthThe calming effects of tea,particularly herbal teas,can help to reduce stress and anxiety. The ritual of preparing and drinking tea can also be a form of mindfulness,promoting relaxation and a sense of wellbeing.10.Cultural and Social BenefitsBeyond the physical health benefits,tea also plays a significant role in many cultures around the world.It is often associated with socializing,relaxation,and a moment of peace in a busy day.The act of drinking tea can bring people together and create a sense of community.In conclusion,tea is not only a delicious and comforting drink but also a healthful choice that can contribute to a better quality of life.Whether you enjoy a hot cup of tea on a coldday or a refreshing iced tea on a warm one,the benefits of tea are undeniable and worth incorporating into your daily routine.。

蜜谱市嫩翠学校高考英语阅读理解选编高三全册英语试题_52

赛察州蜜谱市嫩翠学校重庆市2017高考英语阅读理解选编（69）（2017高考训练）阅读理解(选自2016·模拟)Cotton farmers in some Indian villages are busily buying Coca Cola and Pepsi, believing that the sugar in the fizzy (有泡沫的) drinks kills pests.Farmers say scientists advised them to mix pesticides with a sugary juice to control pests, and they found the mixture cheaper and more effective than pure chemicals — although soft drink makers and scientists dismissed the remarks. N. Hamunayya, who has become a famous person in his village in the southeastern state of Andhra Pradesh, said his crop survived an attack of pests which had resisted other pesticides. “We found that all the colas had uniform effect on pests. The pests became dead and fell to the ground，” he said. He said the drinks had all the elements they needed: they were cheaper, sticky, fizzy, and attracted ants, which ate the young of the pests. But Thinupathi Reddy, assistant director of the Regional Agri Research Station, Guntur, says t ests had proved such results wrong. “We conducted some field trials on cotton crop at our research station. There was no obvious productivity or destruction of pests，” he says. Statements from Pepsi and Coca Cola said there was “no scientific basis” for this_practice. But their dealers are enjoying increasing sales. Mantan Wall, who sells soft drinks in 17 villages in the region, said sales rose up, thanks to the farmers. “For the 10 days between August and September I had successful business. Instead of just 30 cases (each containing a dozen one litre bottles) of cola, I started selling almost 200 cases，” he said. “We expected the sales to drop after the news over pesticide residues (残留) in the cola drinks. Now I have to keep extra supply for the cotton farmers，” he said.In February, an Indian environment group made a report saying drinks made by Coca Cola and Pepsi contained pesticides and called for tougher safety standards. The US firms strongly rejected the findings of the New Delhibased Centre for S cience and Environment and said their products were safe.1.Some Indian farmers think the drinks can kill pests because ________.A.there is some pesticide left in themB.they are sticky and fizzyC.they have elements that kill pestsD.they made the pesticide more effective2.The underlined part “this practice” in Para. 3 probably refers to “________”.A.testing the mixtureB.selling more drinks in IndiaC.mixing the drinks with the pesticideD.attracting ants to eat the young pests3.The drink makers would not accept the fact that their drinks could kill pests because they ________.A.thought it went against scienceB.believed that the farmers didn't tell the truthC.might fear that it could bring harm to their businessD.insisted that no poison was left in their products4.The writer's purpose of writing this passage is to________.A.tell an interesting incidentB.warn people that some drinks might be dangerous to healthC.suggest using Coca Cola to kill pestsD.announce a new discovery of Coca Cola1．解析：选D 推理判断题。

Anorectic Brain Responds to Food Anxiously 20110601

Anorectic Brain Responds to Food AnxiouslyBrain imaging shows that food activates an anorectic's brain center associated with anxiety, not with pleasure as in nonanorectics. Karen Hopkin reports.June 1, 2011Meatloaf, mac-and-cheese or a big bowl of mashed potatoes. We all have our comfort foods. Except for people with anorexia. Food makes them extremely uncomfortable. Perhaps because eating causes a change in brain chemistry that instead of bringing pleasure makes anorectics feel anxious. That’s according to a study in the International Journal of Eating Disorders. [Ursula Bailer et al., Amphetamine-Induced Dopamine Release Increases Anxiety in Individuals Recovered from Anorexia Nervosa]For most people, breaking bread makes them feel good. That’s because consuming food stimulates the release of dopamine, a chemical that tickles the pleasure centers of the brain. But for people with anorexia, meals are fraught with anxiety. So much so that some of these women, and the disease affects mostly women, actually diet themselves to death. But how could biology promote such behavior?To find out, scientists gave volunteers a single dose of amphetamine, a drug that gets the dopamine flowing, and then looked at their brains. In women without an eating disorder, the boost in dopamine acted as expected, lighting up the brain’s pleasure centers. But in women with anorexia, dopamine flooded a part of the brain that worries about consequences, thus fueling their anxiety. Seeing where this anxiety comes from could be the first step to help making it disappear.—Karen Hopkin[The above text is an exact transcript of this podcast.]。

专业英语考试背单词-精品文档资料整理

第一章Horticulture园艺Agriculture农业Agronomy农学Forestry林学Grain谷物Fiber棉花Timber木材Forage饲料Intensively集约地Esthetic 美学的Gratification满足喜悦Orchard果园Nursery苗圃Botany植物学Ornamental Horticulture观赏园艺Olericulture 蔬菜学Pomology or fruticulture果树学Floriculture花卉栽培Landscape horticulture风景园林Interiorscaping室内园艺foliage plants观叶类植物Shrub灌木Lawn 草坪Turf 草皮Golf course高尔夫球场Potherb熟食类叶菜Salad凉拌菜Lettuce生菜Celery芹菜cabbage 白菜Cauliflower菜花Potato马铃薯Beet甜菜Carrot胡萝卜Radish水萝卜Onion洋葱Leek 韭菜Phototropism 向光性Geotropism向地性Nomenclature命名法Work ethic职业道德Honesty诚实Enthusiasm热情Dedication奉献第二章terminology 术语life span生命周期寿命Annual一年生植物Petunia矮牵牛Biennial两年生植物Perennial多年生植物Maple枫树Forsythia连翘Tulip郁金香Daylily黄花菜Clematis铁线莲Wisteria紫藤Deciduous plants落叶植物Evergreen常绿植物Broccoli花椰菜Hardy plant耐寒植物Tender plant 冷敏感植物Aquatic plants水生植物Xerophyte旱生植物Halophyte盐生植物Metallophyte需金属植物RhododendronBotanical植物学的Dessert甜点Snack小吃Strawberry草莓Culinary烹调用的Spices香料调料Beverage饮料Bark咳嗽Pharmaceutical药物Flax亚麻Hemp大麻Ivy常春藤Pachysandra富贵草Poinsettia一品红Chrysanthemum菊花Carnation康乃馨Pansy三色堇Hazel榛子树Taxa分类群Plant Kingdom植物界Division门Class纲Order目Family科Genus属Species种Cultivar栽培种Fructose果糖Cantaloupe哈密瓜Crenshaw克兰省甜瓜Honeydew 甜蜜瓜Watermelon西瓜Melon甜瓜Peach桃子Plum梅Pear梨Orange橙Grapefruit葡萄柚Lemon柠檬Lime石灰，酸橙Tangerine蜜桔Apple苹果Fig无花果Date椰枣Papaya木瓜Pineapple菠萝Pomegranate石榴Artichoke洋蓟Cauliflower花椰菜Broccoli西兰花Avocado鳄梨Eggplant茄子swiss chard瑞士甜菜Brussels sprouts球芽甘蓝Pod豆荚Rhizome根状茎Stolon匍匐茎Asparagus芦笋Anthocyanin花青素Diet饮食Antioxidant抗氧化剂Vitamins维生素Folate叶酸Flavonoid黄酮类Cholesterol胆固醇Phytochemical植物化学的Beta Carotene 贝塔胡萝卜素Allicin蒜素Indole吲哚乙酸Sulforaphane （萝卜硫素）Lutein（叶黄素）Zeaxanthin（玉米黄素）Phenolic酚的Resveratrol白藜芦醇Melatonin褪黑激素Flavonol黄酮醇Quercetin斛皮黄酮Catechin儿茶酸Epicatechin表儿茶素Tannin 单宁酸Inflammation易燃的Grill or broil烤架和烤Poach窃取Sautee椒盐Bake烤第三章angiosperm被子植物axillary bud 腋芽monocot 单子叶dicot 双子叶phloem 韧皮部carbohydrate 碳水化合物fibrous root 须根sepal 萼片petal 花瓣stamen（androecium）雄蕊filament 花丝anther 花药anthesis 开花期pistil（gynoecium）雌蕊stigma 柱头style 花柱ovary 子房self pollination 自花授粉embroyo sal 胚囊integument 胚乳pericarp 果皮fertigation 滴灌施肥hypocotyl 胚轴coleoptile 胚芽鞘microclimate 微气候humidity 湿度vernalization 春化thermoperiodism 温周期stratification 层积处理chilling 冷害photoperiodism 光周期现象phytochrome 光敏色素chrysanthemum 菊花etiolation 黄化作用vermiculite 蛭石humus 腐殖质drainage 排水perlite 珍珠岩hydroponics 水培aeroponic system 气培系统macronutrients 大量元素magnesium 镁calcium 钙sulfur 硫磺inert ingredient 惰性成分第四章propagation 繁殖pulses 豆类soya beans 黄豆，大豆lentil 小扁豆mustard 芥菜oat 燕麦coriander 香菜plumule 胚芽endosperm 胚乳cotyledon 子叶hypocotyl 下胚轴epicoty上胚轴radicle 胚根seed coat（testa）种皮seed viability 种子活力seeding 幼苗harden off 炼苗cuttings 扦插division or separation 分蘖budding 芽接grafting 嫁接tissue culture 组织培养fungicide杀菌剂rot 腐烂compost 堆肥air layering 空中压条trench layering 开沟压条mound layering 起垄bulbs 鳞茎corms 球茎rhizomes 根茎tubers 块茎stolons/runners 匍匐茎suckers 萌蘖，根生枝tunic 苞叶onion 洋葱garlic 大蒜ginger 姜geophyte 地下芽植物epiphytic 附生植物的subterranean 地下的第五章Biotechnology 生物技术GMO 转基因生物Violet 紫罗兰，淡紫色Pigmentation 染色Portray 描述Prosperity 繁荣Nominal 名义上的Lilac 淡紫色Resemble 类似，像Fragrant 香气Scent 气味Delphinidin 花脆素Hue 色彩Yield 产量Organic 有机的Pollute 污染Phytoplankton 浮游植物Algae 藻类Ecosystem 生态系统Pest control 害虫防治Fungi 真菌Pesticide 农药Pharmaceutical 药物Precise 精确的Resistance 抗性Ripening 成熟Cash crops 经济作物Canola 油菜，菜籽油Pathogen 病原菌Glyphosate 草甘膦(一种除草剂)Invasive weeds 入侵的杂草Analogue 类似物Foliage 叶子Meristem 顶端分生组织Synthesis 合成Tyrosine 酪氨酸Tryptophan 色氨酸Phenylalanine 苯丙氨酸Carcinogenic 致癌的Teratogenic 致畸的Bacterium 细菌Promoter 启动子Plasmid 质粒Acetosyringone 乙酰丁香酮Integrate 整合Cytokinin 细胞分裂素Auxin 植物激素，植物生长素第六章Grafting嫁接Graft接穗Detached离体的Scion接穗Stock or rootstock根茎Dwarfing矮化的Furnish供给Wither枯萎Mouldy发霉的Decay衰退衰减Bark咳嗽咆哮Constitution构造Converging合并Severance分离Casualty意外事故Adhesion粘附Affinity亲和性Alburnum边材Ligatures绷带绑扎Cleft裂口Grafting chisel嫁接凿Grafting mallet嫁接锤Saw锯子Cuticle角质层Compatibility兼容性Anatomy解剖学Cambium形成层Pith精髓Scar结疤Desiccation干燥Parafilm保鲜膜Knot结瘤Monoecious雌雄同株的Exertion运用发挥Apricot杏Almond扁桃仁Plum李子Chestnut栗子Oak橡树Medlar枸杞Hawthorn山楂Chionanthus流苏Ash白蜡木Sorbus山梨Panicled flow圆锥花序第七章Training整枝Pruning 修剪Cropload 坐果量Crotch 分叉Scaffold branch 主枝Water sprout 徒长枝Reinvigoration 更新Apical dominace 顶端优势Apex 生长点Heading back 短截Thinning out 疏剪Pinching 摘心Deshooting 疏枝Stubs 断枝Broken branches 空折枝Rubbing branches 摩擦枝Whorls 轮生枝Rhizosphere 根际环境Sap 树液Leaf canopy 叶冠Espalier树墙Raffia 拉菲亚树Candelabra 烛台状树枝Oblique 倾斜Spindle 纺锤型Palmette or fan 棕榈叶型/扇型Formative year 形成期Hedgerow 绿篱Hedger 灌木修边机Limb 主枝，大枝Tree geometries 树几何造型Trapezoid 梯形Pillar 支柱，柱形物Sphere 球体Conical section 锥形截面Central leader 主干疏层型Vase 开心型Rectangular box 长方体Cone锥形Hedge 树篱Stonefruit 核果Supersede取代Timber 木材Bonsai 盆栽Permeable 能透过的有渗透性的Fabric 织物，材料第八章Harvesting收割Marketing销售Perishable易腐败的Deterioration退化Ripening成熟Grading分级Packing包装Appearance外观Texture质地Flavor风味nutritive value营养价值Gloss光彩Firmness坚定，坚固Crispness易碎Juiciness多汁的Mealiness粉状Toughness韧性，强度Carbohydrate碳水化合物Sourness酸味Astringency收敛性，味蕾Bitterness苦味Aroma芳香off-flavor异味Lipid油脂Minerals矿物Maturity成熟期Chlorophyll叶绿素Volatile挥发性的，不稳定的Terpene萜烯Respiration 呼吸作用Transpiration蒸腾作用Ethylene乙烯Climacteric重要时期Cherimoya番荔枝Mango芒果durian 榴莲Prickly pear 仙人掌Avocado鳄梨Guava番石榴Plantain车前草Carambola杨桃Parsley荷兰芹Sanitary卫生的Cuticle角质层Lenticel皮孔Stoma气孔Senescence衰老Starch淀粉Fungistatic compound抑菌化合物Commodities商品Jujube. 枣子，枣树；cranberry蔓越莓cantaloupe 哈密瓜cowpea 豇豆feijoa 斐济果guava 番石榴kumquat 金桔lima bean 菜豆，青豆longan 龙眼mandarin 柑橘pepino 香瓜茄chayote 佛手瓜okra 秋葵snap bean 四季豆carambola 杨桃lime 青柠檬casaba 香瓜persian波斯甜瓜winter melon 冬瓜Rambutan 红毛丹果taro 芋头breadfruit 面包果cherimoya 番荔枝jackfruit 菠萝蜜Jicama 豆薯Lemon 柠檬Mangosteen 山竹果Persimmon 柿子Kiwifruit 奇异果Nectarine油桃Plum李子Lychee荔枝Brazil nut 巴西胡桃Cashew 腰果Filbert 榛子Macadamia 夏威夷果Pecan 美洲山核桃Pistachio 开心果Perforated 穿孔的ascorbic acid抗坏血酸Necrosis坏死Riboflavin 维生素b2Thiamine 硫胺素维生素b1Susceptibility 敏感性Decay衰败，腐烂Bruise擦伤Vibration振动第九章Genotype 基因型Phenotype表现型Heredity遗传性Chromosome染色体Transcribe 转录Eukaryotic真核的Prokaryotic原核的Allele等位基因Meiosis减数分裂Gamete配子Zygote受精卵Homozygous纯合子Heterozygous杂合子Domestication驯化Carnation康乃馨self-pollination or autogamy自花授粉cross-pollination or allogamy异花授粉Geitonogamy同株异花授粉Homozygosity纯合性Inbreeding近亲交配Self-Incompatibility自交不亲和Hybrid vigor, or heterosis杂种优势Inbred or pure lines纯合系Polyploidy 多倍体Monoploid (haploid)单倍体Diploid二倍体Triploid三倍体Tetraploid四倍体Pentaploid五倍体Hexaploid六倍体Septaploid七倍体Octoploid八倍体。

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TETRAHEDRONLETTERSTetrahedron Letters43(2002)4545–4549PergamonCatechin and epicatechin deprotonation followed by13C NMR Ce´cile Cren-Olive´,a Jean-Michel Wieruszeski,b Emmanuel Maes c and Christian Rolando a,*a Universite´des Sciences et Technologies de Lille,UMR CNRS8009,Chimie Organique et Macromole´culaire,Equipe Polyphe´nols,Baˆtiment C4,59655Villeneuve d’Ascq,Franceb Institut Pasteur de Lille,UMR CNRS8525,Structures Peptidiques Naturelles et Modiﬁe´es,1Rue du Professeur Calmette,BP447,59021Lille,Francec Universite´des Sciences et Technologies de Lille,Centre Commun de RMN,Baˆtiment C4,59655Villeneuve d’Ascq,FranceReceived15April2002;accepted16April2002Abstract—The13C NMR studies of catechin and epicatechin upon addition of base are reported.Theseﬂavan-3-ols show an interesting deprotonation behavior,dramatically different from the other type ofﬂavonoids:catechin and epicatechin exhibit competitive deprotonation on B and A ring leading to a mixture of different monophenolates.©2002Published by Elsevier Science Ltd.Flavan-3-ols like catechin and epicatechin are sec-ondary plant metabolites1known for their beneﬁcial action in human health.Theﬂavan-3-ols’protective effects on diseases involving oxidative stress like can-cers,2,3cardiovascular4,5and neurodegenerative6dis-eases are often attributed to their antioxidative properties.7–11The most important data enabling us to predict these protective potentialities in physiological conditions are physicochemical parameters:redox potentials as thermodynamical parameters,scavenging and decay constants as kinetics parameters and p K a. Indeed,p K a are a prerequisite for calculating standard redox potentials and for determining the precise form phenol or phenolate present in biological medium. However,in the case of catechin and epicatechin,even if the four successive p K a values have been well deter-mined by various techniques using potentiometric and/ or spectrophotometric measurements,12,13the deproto-nation sequence is still under discussion.12–14 Therefore,we decided to follow stepwise the deproto-nation of catechin and epicatechin by13C NMR.†Inspection of Table1,which presents the13C NMR shifts observed during the deprotonation of5-methoxyresorcinol and4-methylcatechol,model com-pounds,respectively,for A and B ring of theﬂavan-3-Table1.Deprotonation induced13C NMR shifts(in ppm versus TMS)in5-methoxyresorcinol and4-methylcatechol(0.5M solutions in methanol-d4at293K)after subsequent addition of1equiv.of NaOD5-MethoxyresorcinolCarbon atom4-MethylcatecholDisplacement1equiv.NaOD Initial chemical shift27Initial chemical shift28Displacement1equiv.NaOD1143.9160.3 5.66.496.5 5.0146.1 6.82160.3 6.4116.3−0.33−3.0130.5−0.2494.25121.3163.2−3.7−0.60.4117.2−0.294.2620.9−0.4755.6Keywords:catechin;polyphenols;13C NMR;deprotonation;dissociation constant.*Corresponding author.Fax:33320336136;e-mail:christian.rolando@univ-lille1.fr†Spectra were recorded either on a Bruker AC600or AC400spectrometer at a frequency of150.92or100.62MHz,respectively,using standard pulse sequence parameters.0040-4039/02/$-see front matter©2002Published by Elsevier Science Ltd.PII:S0040-4039(02)00745-1C.Cren-Oli6e´et al./Tetrahedron Letters43(2002)4545–4549 4546ols,shows,in agreement with previous investigations,15 deshielding for the ipso and ortho carbon atoms and shielding for the para carbon atom.These experiments show that the ipso13C NMR shift observed is linearly proportional to the phenolate concentration with a slope of13.78(R2=0.96)ppm per phenolate molar fraction for5-methoxyresorcinol(after statistical cor-rection),and13.77(R2=0.97)for4-methylcatechol(bysumming the displacements of the two carbons bearing the phenolic function).Such selective behavior allows us,with the unambigu-ous assignment of13C NMR signals ofﬂavan-3-ols,16,17 to determine the precise deprotonation site of catechin and epicatechin.Upon addition of a1/4equiv.of NaOD(Table2),the deshielding of3%-C and4%-C and the shielding of the carbon atom in the para position (respectively,6%-C and1%-C)indicate that the catechol group deprotonatesﬁrst,which conﬁrms our results obtained byﬂash photolysis experiments.14Upon the addition of1/2equiv.of NaOD(Table2, Fig.1),the chemical shifts observed for the A ring carbons(from5-C to10-C)clearly show that the deprotonation of A-ring phenolic groups occurs in competition with the catechol deprotonation.More pre-cisely,the preferential site of deprotonation on the A ring is determined by the comparison of the behavior of 5-methoxyresorcinol.Indeed,in the case of a symmetric molecule like5-methoxyresorcinol where the para car-bon atom of theﬁrst hydroxyl group is also the ortho carbon atom of the second hydroxyl group,the two opposite(shielding and deshielding)13C NMR shifts nearly compensate(Table1).But in a non-symmetric molecule like catechin where preferential deprotonation can exist,the two opposite effects do not compensate and indicate the most deprotonated OH group:so the most higher deshielding observed for5-C and shielding for8-C lead to the conclusion that on the A ring,the deprotonation occurs mostly on the5-OH group. Moreover,since the ionization of OH groups on one ring system does not affect the chemical shifts of the carbon atoms of the other,as demonstrated by the behavior of catechin in presence of a1/4equiv.of base (Table2),an estimation of the proportion of each phenolate can be obtained assuming that the magnitude of the deprotonation induced shifts on ipso position is generally preserved from simple catechol and resorcinol systems to more complex ones.Therefore analysis of the spectrum of catechin after addition of1/4equiv.of base showed82%(precision±5%)of phenolate on the B ring,the structure of which is depicted in Fig.1,11% of phenolate on the5position and7%of the7-OH deprotonated molecule appeared.After the addition of 1/2equiv.of NaOD,the mixture was composed of76% on phenolate on B ring,14%on phenolate on the5 position and10%for the7-OH deprotonated molecule; while with1equiv.of base,the proportion changed to 63,21,16%,respectively.Numerical simulation‡shows that these values are bestﬁtted by a series of micro-scopic constants in water for mono deprotonation p K3%-OH=p K4%-OH+0.1,p K5-OH=p K4%-OH+0.3,p K7-OH= p K5-OH+0.15by using the linear correlation between p K in methanol and water.18This shift is inTable2.Deprotonation induced13C NMR shifts(in ppm versus TMS)in catechin(0.1M solutions in methanol-d4at293 K)after subsequent addition of NaODCatechin01/41/21SumEquiv.NaODl:13C NMR13C NMR shift aCarbon13C NMR shift b13C NMR shift c13C NMR shift d0.30.183.00.720.330.168.90.20.40.728.60.140.20.60.9157.70.35 1.0 2.5 3.80.10.76 1.296.4 2.00.20.77 1.9157.9 2.8−0.9−0.5−0.38−0.195.69157.00.00.00.00.010−0.4−0.3−0.10.0100.9−1.3−1.3−3.2−0.6132.31%−0.12%−0.2115.4−0.1−0.4146.4 1.13% 2.4 2.3 5.84% 1.92.11.1146.3 5.1116.2−0.15%−0.1−0.2−0.46%120.2−0.4−0.6−1.8−0.8a l1/4equiv.−l0equiv.b l1/2equiv.−l1/4equiv.c l1equiv.−l1/2equiv.d l1equiv.−l0equiv.‡HySS2000,Hyperquad Simulation and Speciation,from Protonic Software;see:Gans,P.;Sabatini,A.;Vacca,A.Talanta1996,43,1739–1753 for details of the algorithms used.C .Cren -Oli 6e ´et al ./Tetrahedron Letters 43(2002)4545–45494547Figure 1.13C NMR spectra of catechin (0.1M solutions in methanol-d 4at 293K)after subsequent addition of 0,0.5and 1equiv.of NaOD.by Furlong et al.,19Arya et al.20and on catechin byKiehlmann et al.21Indeed,in protic medium (methanol-d 4and NaOD),the 6-C and 8-C signals changed pro-gressively to become triplet (Fig.1),while the same experiments in aprotic medium (DMSO and butyl lithium),where exchange is not possible,led to unchanged 6-C and 8-C signals during deprotonation (Fig.2,Table 3).Moreover,catechin behavior upon addition of base in DMSO is very close to the one observed in methanol demonstrating that the relative acidities of polyphenols are generally not affected by solvent effects as previously observed for less complex phenols.22–24However,the difference between the vari-ous p K a of catechin increases from water to methanol,18and to aprotic solvent like DMF or DMSO 25,26due to the lower solvatation of phenolate anion,leading to a higher deprotonation of catechin B ring at one base equivalent in DMSO than in MeOD.Similarly the shiftFigure 2.13C NMR spectra of catechin (0.1M solutions in DMSO-d 6at 293K)after subsequent addition of 0,0.5and 1equiv.of butyl lithium.agreement with the previous values for difference of the global microscopic constants between A and B ring(p K A =p((K 5-OH +K 7-OH )),p K B =p((K 3%-OH +K 4%-OH )),p K A −p K B =0.3given by Slabert.12Moreover,since the macroconstant,K a macro ,is related to the microscopic ones by the equation:K a macro =K 3%-OH +K 4%-OH +K 5-OH +K 7-OH ,the knowledge of the macroscopic p K a of the ﬁrst deprotonation of catechin allows the deter-mination of the precise values of each microscopic dis-sociation constant:p K 3%-OH =9.02;p K 4%-OH =9.12;p K 5-OH =9.43;p K 7-OH =9.58.Besides,the spectra of 5-methoxyresorcinol and cate-chin (Fig.1)phenolates in methanol-d 4upon addition of NaOD show base-catalyzed deuteration of 5-methoxyresorcinol at 2-C,4-C,6-C and catechin A ring at 6-C and 8-C,as previously described on resorcinolC .Cren -Oli 6e ´et al ./Tetrahedron Letters 43(2002)4545–45494548Table 3.Deprotonation induced 13C NMR shifts (in ppm versus TMS)in catechin and epicatechin (0.1M solutions inDMSO-d 6at 293K)after subsequent addition of butyl lithiumCatechinButyl lithium (equiv.)Epicatechin 1/211/2113C NMR shift a 13C NMR shift bl :13C NMRl :13C NMR13C NMR shift a Carbon 13C NMR shift b−0.20.9281.179.10.50.3−0.20.866.465.70.130.2−0.30.628.00.240.229.10.2 1.8156.3157.4 1.25 1.00.00.895.260.496.00.3−0.2 1.1156.6157.10.370.5−0.6−0.294.08−0.795.0−0.5−0.40.6155.5156.70.190.0−0.50.399.210−0.199.4−0.2−2.2−1.7130.7131.5−2.81%−1.32%115.9−1.2−0.2114.6−0.9−0.42.0 3.8145.0145.4 3.93% 2.11.7 3.5145.04% 3.4145.4 2.1−1.0−0.3115.2115.7−1.05%−0.7−1.6−1.16%118.6118.8−2.0−1.2a l 1/2equiv.−l 0equiv.bl 1equiv.−l 1/2equiv.between the 5and 7hydroxyl on the A ring also appears higher in DMSO leading to a lower ionization of the 7position.Finally,the stereochemistry at C3of ﬂavan-3-ols appears to have no in ﬂuence on the deprotonation of ﬂavan-3-ols since the behavior of epicatechin upon addition of base appears similar to the one of catechin in the same medium (Table 3):catechol B-ring deproto-nated ﬁrst upon the addition of 0.5equiv.of base while upon the addition of 1equiv.of butyl lithium,a mixture of three monophenolates (phenolate on B ring,on 5-OH and 7-OH)appeared.In conclusion,the ﬂavan-3-ols show an interesting deprotonation behavior which is dramatically different from the other type of ﬂavonoids.Indeed,while upon addition of successive equivalents of base,ﬂavanones such as naringenin present successive dissociations which occur in the following sequence:7-OH,4%-OH,5-OH,15ﬂavan-3-ols such as catechin and epicatechin exhibit competitive deprotonation on B and A ring leading to a mixture of different monophenolates.So the dissociation constant for the individual phenolic groups,which are not easily determined due to the polyphenolic nature of these compounds,can be approximate:the individual p K a of the four phenolic OH group of ﬂavan-3-ols are very close and the differ-ent hydroxyl groups can be ordered in regard to acidity in the sequence:3%-OH,4%-OH,5-OH,7-OH.Besides,we can assume from these results that catechin protona-tion sequence,corresponding to the successive p K a ,will start with the B ring,as suggested by Slabbert 12in water.Finally we must point out that the most acidic sites correspond both for naringenin 29and catechin 30to their major site of metabolization.AcknowledgementsThe authors thank the Referees for their careful reading lecture of the manuscript.The NMR facility used in this study was funded by the European Community (FEDER),the Re ´gion Nord-Pas de Calais (France),the CNRS,and the Institut Pasteur de Lille.This work was supported by the European Community (European Contract QLK1-CT-199-00505POLYBIND).References1.The 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