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Method for judging cold and heat properties of vegetable food

A plant-based, food-based technology, applied in the direction of testing food, testing plants/trees, measuring devices, etc., to achieve the effect of small application scope, simple operation process, and uniform application scope

Inactive Publication Date: 2021-01-15
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that this principle can be used to qualitatively analyze the cold and hot properties of plant foods. At present, this method is used to distinguish the cold and hot properties of foods, and there are no relevant research reports.

Method used

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  • Method for judging cold and heat properties of vegetable food
  • Method for judging cold and heat properties of vegetable food
  • Method for judging cold and heat properties of vegetable food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of medium for the sample to be tested (white tea): mash and homogenize white tea to extract water-soluble components, and add it to the blank medium at a final mass fraction of 5% (by dry weight).

[0030] (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.

[0031] (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).

[0032] (4) Transfer the female fruit flies after 3 days of culture into empty bottles, and perform uniform heat exposure in an artificial climate box at (36±1)°C.

[0033] (5) Using heat tolerance indicators (including b...

Embodiment 2

[0038] (1) Preparation of test sample (fructose syrup) medium: Add fructose syrup to the blank medium at a final mass fraction of 5%.

[0039] (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.

[0040] (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.

[0041] (4) Transfer the female fruit flies after 3 days of culture into empty bottles, and perform uniform heat exposure in an artificial climate box at (36±1)°C.

[0042] (5) Using heat tolerance indicators (including but not limited to the half-lethal time (LT) of Drosophila 50 ), average survival time (...

Embodiment 3

[0047] (1) Preparation of test sample (glucose) medium: Glucose was added to the blank medium at a final mass fraction of 5%.

[0048] (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.

[0049] (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).

[0050] (4) Transfer the female fruit flies after 3 days of culture into empty bottles, and perform uniform heat exposure in an artificial climate box at (36±1)°C.

[0051] (5) Using heat tolerance indicators (including but not limited to the half-lethal time (LT) of Drosophila 50 ), average survival time (T), ma...

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Abstract

The invention discloses a method for discriminating cold and heat properties of vegetable food, which is based on the theory of traditional Chinese medicine, i.e., 'Cool syndrome should be treated with a warm prescription, and hot syndrome should be treated with a cool prescription', and eating of cold food can clear summer-heat and improve the heat resistance of the body, the method takes femaledrosophila melanogaster as an animal model, and measures the heat resistance index of female drosophila melanogaster after the female drosophila melanogaster are fed with to-be-detected vegetable foodand components, and carries out comparing with a blank control group so as to qualitatively judge the cold and heat properties of the vegetable food. Due to the fact that the drosophila melanogasteris small in size, sensitive in biological reaction and sensitive to food with weak drug properties of cold and heat, the method is easy to operate, high in sensitivity and suitable for vegetable foodand components thereof such as tea leaves, and can be used for research and development of formulas of herbal tea, summer heat relieving food and sports drinks and verification of product quality.

Description

technical field [0001] The invention belongs to the field of food biotechnology and relates to a method for discriminating the cold and hot properties 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 reaction and summary of food acting on the body. 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, there are many methods for distinguishing the cold and hot properties of food, but most of them are relatively complicated and require high technical skills. [0003] Patent CN1324316C disc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/00G01N33/02G06F17/18
CPCG01N33/0098G01N33/02G06F17/18
Inventor 曾绍校蒋菊蓉郑明静黄艳林少玲郭泽镔
Owner FUJIAN AGRI & FORESTRY UNIV