Bacterial endotoxin test includes gelation limit method and quantifying spectrophotometry.Applied research about bacterial endotoxin test,which touching upon medicine inspection,pharmaceutical technology,clinical medicine and methodology.26 articles consulted by the author which include the data that bacterial endotoxin test for five years latterly.In this paper,applied research currently about bacterial endotoxin test in China is used to review.
Objective
To genotype Candida strains by random amplified polymorphic DNA(RAPD)technique,and to analyse the analogy of different Candida strains based on similarity coefficient.
Methods
Candida strains were isolated from vaginal secretion taken from patients with vulvovaginal candidiasis by Sabouraud's dextrose agar,C.albicans was differentiated from non-C.albicans strains by germ tube test,chlamydospore test and CHROM agar-Candida,and further identified by API 20c Aux test Kits.The genomic DNA of 45 Candida isolates,including Candida albicans,Candida glabrata,Candida krusei,Candida parapsilosis and Candida tropicalis were amplified by RAPD,and DNA polymorphisms of interspecies and intraspecies were evaluated by using the DNA pattern-clustering of 5 primers.
Results
Thirty strains of C.albicans could be classified into 7 groups,and further divided into 19 subgroups,while15strains of non-C.albicans could be identified to species level.C.albicans isolates were related to each other with the similarity coefficients of more than 90%,while different Candida species were connected to each other with the similarity coefficients of 80%~90%.
Conclusion
C.albicans,which is the predominant pathogen of vulvovaginal candidiasis,could be classified into different genotypes by use of RAPD method.
Key words:
Candidiasis,vulvovaginal; Candida; Genotype
Abstract In order to avoid Rosa roxburghii Tratt residue wasted. The Rosa roxburghii Tratt insoluble dietary fiber was extracted by enzyme method, and the temperature, time, pH and enzyme amount were analyzed by amylase, glucoamylase and protease through single factor and orthogonal experiment. The results showed that the best process of enzymatic extraction of IDF from Rosa roxburghii Tratt residue was as follows: the enzymatic hydrolysis 40 °C and 70 min, pH 6.0, and the amount of amylase 10 mL; the enzymatic hydrolysis 40 °C and 30 min, pH 6.0, and the amount of protease 4 mL; the enzymatic hydrolysis 50 °C and 50 min, pH 5.0, and the amount of glucoamylase 8 mL; The average extraction rate of the IDF of Rosa roxburghii Tratt residue was 92.41±1.99%, it was dark yellow and could be used as a food ingredient. The experimental method is simple and convenient. It provides a new way for the comprehensive utilization of Rosa roxburghii Tratt , and lays a foundation for the development and research of Rosa roxburghii Tratt .
Volunteer service of Large-scale sports events is an important platform for colleges to carry out practical education and it plays a positive guiding role in the development of colleges and students. Taking the 19th Asian Games as an example, this paper focuses on analyzing various stages of volunteer service in large-scale sports events, including recruitment and selection, job assignment and training, guarantee, and motivation. It proposes that colleges can fully develop the educational function of volunteer service in large-scale sports events by strengthening students' ideological guidance, cultivating their comprehensive ability, perfecting system construction, and optimizing organization construction of volunteer service.
Blueberry (Vaccinium spp.) is a widely consumed fruit worldwide. Anthocyanins, phenolic acids, and flavonoids are the main bioactive compounds of blueberry. However, little information is available about the changes in phenolic profiles of blueberries during fruit maturation. The aim of this work was to assess the effects of genotype and maturity on phenolic compounds and antioxidant ability of four rabbiteye blueberry cultivars grown in Guizhou, China. The total phenolics, total flavonoid and individual phenolic compound in the rabbiteye blueberries were investigated at five ripening stages based on color. Derivatives of phenolic compounds (gallic acid, epicatechin, rutin, p-coumaric acid, quercetin, catechin, ellagic acid, chlorogenic acid, and ferulic acid) were determined by HLPC and quantified using calibration curves. Antioxidant capacity was evaluated by total reducing power assay (TRPA), 1,1-diphenyl-2- picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2ʹ-Azinobis-(3-ethylbenzthiazoline-6-sulfonate (ABTS) assay. Gallic acid, ellagic acid, and ferulic acid were the main phenolic compounds in rabbiteye blueberries, and phenolic compound contents of different rabbiteye blueberries cultivars changed with ripening stage. The gallic acid content of all cultivars increased at first and then decreased. The ferulic acid contents of 'Powderblue' and 'Gardenblue' cultivars gradually increased during ripening. The ellagic acid content of 'Powderblue' blueberries increased with ripening but decreased in 'Baldwin' blueberries. The total phenolics, total flavonoid, and antioxidant capacity of all cultivars increased nonlinearly with ripening. Phenolic compounds were the main antioxidants found in rabbiteye blueberries. Notably, 'Gardenblue' had exceptionally higher phenolics compound and antioxidant activity compared with other cultivars.
This study was conducted to investigate the comparison of effects of microwave sterilization and pasteurization on nutrient components and physio-chemical properties of kiwi juice based on the achievement of commercial sterilization requirements separately. “Gui Chang” kiwi, produced from Xiuwen in Guizhou Province, which was used as raw materials for processing, and the effects of microwave sterilization and pasteurization on total number of bacteria, pH value, soluble solid content, color, total acid, total sugar, polyphonols, VCand SOD in kiwi juice were determined. The results showed that different sterilization methods had no significant effect on pH, soluble material, total sugar and total acid (p>0.05) when compared with control group. The content of VCin kiwi juice decreased after pasteurization (p 0.05) after microwave sterilization. Those indicated that microwave sterilization could better maintain the color and nutrients in kiwi juice. Therefore, microwave sterilization technology not only achieved good bacterial effect but also to ensure maximum quality of kiwi juice.
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