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Method for judging cold-heat property degree of vegetable food

A plant-based and food-based technology, applied in biochemical equipment and methods, testing food, adding food elements, etc., to achieve the effect of simple operation process, sensitive operation process, and low experimental cost

Active Publication Date: 2021-01-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the quantitative analysis of the cold and hot properties of plant foods by this method

Method used

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  • Method for judging cold-heat property degree of vegetable food
  • Method for judging cold-heat property degree of vegetable food
  • Method for judging cold-heat property degree of vegetable food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of the culture medium of the sample to be tested (white tea): mash the white tea with water and extract it in boiling water (water extraction method) to obtain water-soluble components, with a final mass fraction of 5% (based on dry weight) was added to the blank medium.

[0033] (2) The unmated female Drosophila flies that had eclosion within 10 h were selected, and after anesthesia, they were randomly divided into 2 groups, 50 in each group, and raised in blank medium.

[0034] (3) After 3 days of culture in the blank medium, the female fruit flies were transferred into the sample medium to be tested and the blank medium for culture for 3 days, and the fruit flies cultured in the blank medium were used as the blank control group. Feeding conditions: temperature 26 ℃ , humidity 50%, light: dark=12h : 12h.

[0035] (4) Transfer the female fruit flies after 3 days of culture into an empty bottle, and perform uniform heat exposure for 2 hours in an artifi...

Embodiment 2

[0041](1) Preparation of test sample (fructose syrup) medium: Add fructose syrup to the blank medium at a final mass fraction of 5%.

[0042] (2) The unmated female Drosophila flies that had eclosion within 10 h were selected, and after anesthesia, they were randomly divided into 2 groups, 50 in each group, and raised in blank medium.

[0043] (3) After 3 days of culture in the blank medium, the female fruit flies were respectively transferred into the sample medium to be tested and the blank medium for 3 days, and the fruit flies cultured in the blank medium were used as the blank control group, (feeding conditions: temperature 26 ℃, humidity 50%, light: dark=12h : 12h).

[0044] (4) Transfer the female fruit flies after 3 days of culture into an empty bottle, and perform uniform heat exposure for 3 hours in an artificial climate box at (36±1)°C.

[0045] (5) Randomly select 20 female Drosophila after heat exposure, fill them with liquid nitrogen, and freeze them at -80 ℃ fo...

Embodiment 3

[0050] (1) Preparation of test sample (glucose) medium: Glucose was added to the blank medium at a final mass fraction of 5%.

[0051] (2) The unmated female Drosophila flies that had eclosion within 10 h were selected, and after anesthesia, they were randomly divided into 2 groups, 50 in each group, and raised in blank medium.

[0052] (3) After 3 days of culture in the blank medium, the female fruit flies were respectively transferred into the sample medium to be tested and the blank medium for 3 days, and the fruit flies cultured in the blank medium were used as the blank control group, (feeding conditions: temperature 26 ℃, humidity 50%, light: dark=12h : 12h).

[0053] (4) Transfer the female fruit flies after 3 days of culture into an empty bottle, and perform uniform heat exposure for 4 hours in an artificial climate box at (36±1)°C.

[0054] (5) Randomly select 20 female Drosophila after heat exposure, fill them with liquid nitrogen, and freeze them at -80 ℃ for the d...

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Abstract

The invention discloses a method for judging the cold-heat property degree of vegetable food. The method is based on a theory of traditional Chinese medicine that 'treating heat with cold drugs and treating cold with hot drugs' and a principle that cold and cool food can clear summer-heat and improve the heat resistance of the body after being eaten, female fruit flies serve as animal models, andafter vegetable food to be detected and components thereof are fed to the fruit flies, the expression quantity of a heat stress protein gene (HSF70) of the female fruit flies after heat exposure is measured and compared with a blank control group so as to quantitatively judge the degree of the cold and heat properties of the vegetable food. The fruit flies are small in size, sensitive in biological reaction and sensitive to food with weak cold and heat drug properties, so that the fruit flies are used as determination objects. The method is simple to operate and high in sensitivity, is suitable for vegetable foods such as tea leaves and components thereof, and can be used for researching and developing formulas of herbal tea, summer heat relieving foods, sports beverages and the like and verifying product quality.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and relates to a method for discriminating the degree of hot and cold nature of plant food. Background technique [0002] Chinese medicine believes that food, like medicine, has four properties: cold, cool, warm, and hot. The four natures were summed up by the ancients based on the reactions of food acting on the body. Cold and cool, hot and warm have certain commonalities in function, but they have clear boundaries. Cool is second only to cold, warm is second only to hot, and flat is between cold and hot. Foods that have the functions of clearing away heat, detoxifying, and dispelling fire are called "cold food" and are suitable for people with heat syndrome or heat constitution. Foods that have the effects of warming the meridians, dispelling cold, and promoting blood circulation are called warming foods, which are suitable for people with cold symptoms or cold constitutions. At present, t...

Claims

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Application Information

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IPC IPC(8): A01K67/033A23K50/90A23K10/30A23K20/163A23K10/18A23K20/105C12Q1/6888G01N33/02G01N1/28
CPCA01K67/033A23K50/90A23K10/30A23K20/163A23K10/18A23K20/105C12Q1/6888G01N33/02G01N1/28C12Q2600/158
Inventor 曾绍校蒋菊蓉林少玲黄志伟郭泽镔郑明静黄艳
Owner FUJIAN AGRI & FORESTRY UNIV
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