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The purpose of this study was to optimize the extraction process of polysaccharides from Shang Platycodon and to analyze its hygroscopic, moisturizing and antioxidant properties. Orthogonal experiments were used to optimize the extraction process of polysaccharides from Shang Platycodon by ultrasonic-assisted water extraction and alcohol precipitation. The polysaccharides extracted under the optimal extraction process were refined and used for the determination and analysis of hygroscopic moisturizing and antioxidant properties. The results showed that the extraction rate of polysaccharides was 9.75% when the liquid-material ratio was 20 mL/g, the ultrasonic extraction temperature was 50 ℃, and the ultrasonic extraction time was 20 min, which was the best extraction process for polysaccharides from Shang Platycodon. In the case of RH 60% and RH 81%, the order of moisture absorption rate was glycerol > sodium alginate > glycerol polysaccharides; and in dry envi⁃ronment, the moisture retention rate was sodium alginate > polysaccharides of bellflower > glycerol. Polysaccharides from Shang Platycodon can scavenge hydroxyl radicals and DPPH free radicals, and the concentration of polysaccharides is positively correlated with scavenging ability. Among them, when the concentrations of polysaccharides were 2.0 mg/mL and 10.0 mg/mL, respectively, half of the hydroxyl radicals and DPPH radicals could be inhibited. Studies have shown that the polysaccharide from Shang Platycodon is not enough hygroscopic, but it has good moisturizing property and has certain antioxidant properties, which can be developed as a natural animal feed additive. [ABSTRACT FROM AUTHOR]

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: In order to improve the added value of eggplant peel, the best method of phenolic compounds from eggplant peel (EPP), as well as its hypoglycemic impact in vitro and in vivo were studied. Methods: EPP was extracted by ultrasonic-assisted method. The extraction parameters of EPP were optimized by single factor experiments and orthogonal experiment with yield as evaluation index. The inhibitory rate of EPP on α-glucosidase and its effects on body weight, fasting glucose, and glucose tolerance in mice were analyzed to evaluate its hypoglycemic efficacy in vitro and in vivo. Results: The optimal extraction conditions were as follows: Ultrasonic power 540 W, solid-liquid ratio 1:50 g/mL, extraction temperature 50 ℃ and extraction time 50 min. The extraction yield of EPP was 43.21%. The inhibitory rate on α-glucosidase increased with the increase of EPP concentration, and the inhibition rate of α-glucosidase was 45.46% with 1 mg/mL EPP. The body weight, fasting blood glucose and glucose tolerance of diabetic mice could be improved by EPP, and it had a significant hypoglycemic effect on diabetic mice. Conclusion: This study confirmed that EPP had hypoglycemic effect, which laid a theoretical foundation for comprehensive development and utilization of eggplant peel.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Journal of Oral & Maxillofacial Surgery is the property of Shanghai Jiao Tong University, College of Stomatology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND: According to the characteristics of low glass transition temperature of poly-D, L-lactic acid, we developed a new ultrasonic welding device to treat limb fractures with restorable poly-D, L-lactic acid screws. But whether the physical properties of poly-D, L-lactic acid changed by ultrasound has impact on material safety is unknown. In addition, under high intensity ultrasound action, the effects of absorbable screws on tissues around the absorbable screws remain unclear. OBJECTIVE: To evaluate the biosafety and histocompatibility of ultrasound-assisted absorbable poly-D, L-lactic acid screws in rats. METHODS: Twenty-four adult SD rat models of 1.6 mm-sized bone defects were made in the anterior side of the right tibial shaft, and then randomly divided into two groups. Absorbable poly-D, L-lactic acid screws were implanted in the experimental group and nothing was implanted in the control group. At postoperative 1, 3, 7 and 14 days and 2, 4, 6, and 8 weeks, routine blood tests, blood biochemical and serum inflammatory indicators were detected. At postoperative 2 weeks and 1, 3 and 6 months, gross observation, X-ray imaging, and histological observation of the bone defects were performed. This study was approved by the Animal Ethics Committee, West China Hospital of Sichuan University, China. RESULTS AND CONCLUSION: (1) In both experimental and control groups, after surgery, wounds healed well without signs of infection and rejection, and there were no abnormal fluctuations in routine blood tests, biochemical and inflammatory indicators. (2) Gross observation revealed that by 1 month after surgery, absorbable poly-D, L-lactic acid screws began to degrade with a small amount of cartilage callus crawling towards the center; by 6 months after surgery, there were a large amount of new bone around the screws, and no abnormal reactive hyperplasia was observed in the surrounding tissues. (3) X-ray showed that the bone defect area in the experimental group was gradually reduced, and by 6 months after surgery, there were a large amount of new bone, and no abnormal reaction of the surrounding bone matrix was observed. (4) Histological observation revealed that at 2 weeks after surgery, the interface between the screws and the bone was clear, adjacent bone trabeculae did not grow in the screws, and fibrous tissue proliferated and covered the surface of the materials. The screws gradually degraded, new bone tissue gradually increased and matured. (5) These results suggest that ultrasound-assisted absorbable poly-D, L-lactic acid screws exhibit good biosafety and histocompatibility and can degrade gradually in vivo. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With humic acid (HA) extracted from weathered coal and acrylic acid(AA) as raw materials, HA-acrylic acid superabsorbent resin (HA-PAA) was prepared by ultrasonic-assisted aqueous solution polymerization, and the most absorbent resin was determined by orthogonal experiment. Its resistance to salt solution, acid-alkaline solution, 20～80 °C environment and repeated imbibitions of resin performance were tested to study its applicability. The structure of HA-PAA was characterized by infrared spectrum and scanning electron microscope. The results showed that the optimal conditions for preparing HA-PAA by ultrasonic-assisted method were ultrasonic-assisted synthesis temperature of 55 ℃,m(AA)∶m(HA) of 20∶1, pH of 2.0 and MBA dosage of 8×10-4g. The HA-PAA polymerized under these conditions remained good in the five-time water absorption performance test, which was more than 90% higher than that of PAA. It showed better tolerance to salt solution, acid-base and a certain range of temperature environment, with the maximum absorption rate of 771.6 g/g for pure water and 122.4 g/g for brine. The characterization results show that HA and AA had fully polymerized and adding humic acid increased the hydrophilic group of PAA. The HA-PAA generated obvious pores and increased specific surface area after polymerization. The increased water absorption of HA-PAA after polymerization was beneficial to practical application. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of Botanical Research is the property of Bulletin of Botanical Research Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)