The bioprotective role of irradiated hibiscus against harmful effects of using repeatedly frying edible oil

Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First groupG1 was fed with normal diet as control group, meanwhile, groupG2 the diet mixed with fresh oil, G3 diet mixed with repeatedly frying oil only, G4 diet mixed with frying oil treated with hibiscus and G5 diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in G3compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in G3. Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.

Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo G1 foi alimentado com dieta normal como grupo controle, enquanto o grupo G2 dieta misturada com óleo fresco, dieta G3 misturada com óleo de fritura repetida, dieta G4 misturada com óleo de fritura tratada com hibisco e dieta G5 misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no G3 em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no G3. Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.

The bioprotective role of irradiated hibiscus against harmful effects of using repeatedly frying edible oil / O papel bioprotetor do hibisco irradiado contra os efeitos nocivos do uso de óleo comestível para fritar

Abstract Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use of frying edible oil. Since hibiscus has been stated to have a wide variety of therapeutic effects, it was important to investigate its properties against harmful effects of free radicals. The current study aspires to find out whether irradiated powder of hibiscus has a protective role against adverse effects of repeated use of frying edible oil. Thirty-five adult male albino rats were equally assigned into five groups. First group"G1" was fed with normal diet as control group, meanwhile, group"G2" the diet mixed with fresh oil, "G3" diet mixed with repeatedly frying oil only, "G4" diet mixed with frying oil treated with hibiscus and "G5" diet mixed with frying oil treated with irradiated hibiscus. Feeding duration was six weeks. Fatty acid analyses of oil as well as peroxide values were determined. Blood and liver samples were collected for biochemical analyses as well as histological study. Repeatedly heated cooked oil has significant increases in peroxide value, acid value, free fatty acid and both conjugated diene and triene compared with repeatedly frying oil treated with hibiscus. Also there are significant increases in cholesterol and triglyceride and impaired in liver functions in "G3"compared with others. In addition, relative to the hibiscus groups, there is a substantial reduction in oxygen consumption in "G3". Both hibiscus as well as irradiated hibiscus attract attention in order to play a vital and economical role against harmful effects of frequent use of frying edible oil on some biological functions but, irradiated hibiscus was more effective.

Resumo O processo de fritura repetida de óleo comestível da dieta tem papel potencial na geração de radicais livres que podem ter efeitos prejudiciais em algumas funções biológicas. Portanto, sempre se questionou se existe uma maneira eficiente e econômica de prevenir ou pelo menos reduzir os efeitos nocivos do uso repetido de óleo comestível para fritar. Como o hibisco tem ampla variedade de efeitos terapêuticos, foi importante investigar suas propriedades como agente antioxidante contra os efeitos nocivos dos radicais livres. O presente estudo pretende descobrir se o pó irradiado de hibisco tem papel protetor contra os efeitos adversos do uso repetido de óleo comestível para fritar. Trinta e cinco ratos albinos machos adultos foram divididos igualmente em cinco grupos. O primeiro grupo "G1" foi alimentado com dieta normal como grupo controle, enquanto o grupo "G2" dieta misturada com óleo fresco, dieta "G3" misturada com óleo de fritura repetida, dieta "G4" misturada com óleo de fritura tratada com hibisco e dieta "G5" misturada com óleo de fritura tratada com hibisco irradiado. A duração da alimentação foi de seis semanas. Foram determinadas as análises de ácidos graxos de óleo, bem como os valores de peróxidos. Amostras de sangue e fígado foram coletadas para análises bioquímicas e estudo histológico. O óleo cozido repetidamente aquecido tem aumentos significativos no valor de peróxido, valor de ácido, ácido graxo livre e dieno e trieno conjugados em comparação com óleo de fritura repetidamente tratado com hibisco. Também há aumentos significativos no colesterol e triglicérides e comprometimento das funções hepáticas no "G3" em comparação com outros. Além disso, em relação aos grupos de hibiscos, há uma redução substancial no consumo de oxigênio no "G3". Tanto o hibisco como o hibisco irradiado chamam atenção por desempenhar papel vital e econômico contra os efeitos nocivos do uso frequente de óleo comestível para fritar em algumas funções biológicas, mas o hibisco irradiado foi mais eficaz.

Change pattern and correlation analysis of macroscopic characteristics, active components and rancidness degrees of Armeniacae Semen Amarum in deterioration process / 中国中药杂志

To discuss the effect of deterioration on the quality of Armeniacae Semen Amarum by observing the changes of macroscopic characteristics, active components and rancidness degrees of Armeniacae Semen Amarum in deterioration process. The traditional macroscopic identification was used to observe, identify and classify the morphologic and organleptic characteristics of Armeniacae Semen Amarum. The contents of amygdalin and fatty oil(two representatives of active components) were detected by HPLC and general rule 0713 in Chinese Pharmacopoeia, respectively. Acid value and peroxide value of the samples were selected as the representative indices of different rancidness degrees, and the general rule 2303 was adopted as the method for quantitative analysis. Then principal component analysis(PCA), partial least square analysis discrimination analysis(PLS-DA) were further utilized to establish the discriminative models of samples with different rancidness degrees, and also to screen out the largest contribution factors. In sensory evaluation, Armeniacae Semen Amarum samples were divided into three groups: non-rancid, slightly-rancid, and noticeably-rancid. The color of seed coat, cotyledon and surface of noticeably-rancid samples was deepened, and the odor differed much from non-rancid samples. Average content of amygdalin and fatty oil in non-rancid samples was 4.12% and 67.77%, respectively, both meeting the requirements of Chinese Pharmacopoeia; and decreased to some extent in slightly-rancid samples. However, the content of amygdalin sharply dropped to 0.074% in noticeably-rancid samples. The acid value and peroxide value were increased significantly with the intensifying of the rancidness degree, from only 1.363 and 0.016 74 in non-rancid samples to 1.865 and 0.023 70 in slightly-rancid samples, even doubled in noticeably-rancid samples(2.167 and 0.033 82). The discriminative models established by PCA and PLS-DA could complete the task of distinguishing the non-rancid samples from noticeably-rancid ones. The contribution degree of amygdalin content as one of the input attributes of discriminative model was higher than 1. Rancidness affected the quality of Armeniacae Semen Amarum, resulting in appearance changes, decrease in content of active components, and increase in acid value and peroxide value. Obviously, noticeably-rancid samples were non-conforming to Chinese Pharmacopoeia and no longer suitable for medicinal use. Rancidness can significantly reduce the quality of Armeniacae Semen Amarum, and even could possibly produce toxicity, which should attach more attention.

Effect Of Heating Time And Heat On The Physicochemical And Antioxidative Property Of Fish (LABEO Rohita) Skin Oil

Objective: Determination of oxidative and thermal stability of Labeo rohita skin oil. Methods: Labeo rohita skin oil was extracted by soxhlet method using n-hexane as solvent. Acid value, Free Fatty Acid content, the Peroxide value of the oil was determined and the same was also determined after heating the oil at 90 °c for 1 hour to check whether the oil is thermally stable or not. Antioxidant activity was determined via Total Phenolic content (TPC), 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) free radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) assay. Oxidative stability was determined by heating the oil at a constant temperature of 90 °c for 1 hour, 2 hour, 3 hour, and 4 hour. The oil was also heated at 60 °c, 120 °c, and 18 °c for a constant time of 2 h. Results: Heating increases the scavenging activity of Labeo rohita skin oil as measured by the 2, 2-Diphenyl-1-picryl hydrazyl (DPPH) method. Total phenolic content (TPC) value and Ferric reducing antioxidant power (FRAP) assay value is decreased both with an increase in heating time (**p<0.05) and heating temperature (p<0.01). Acid value and FFA (Free Fatty Acid) content and Peroxide value is increased with an increase in temperature (**p<0.01) Conclusion: The Present study explores that Labeo rohita skin oil both thermally and oxidatively stable The results indicate that the oil can be used in food formulation as well as a new cooking oil substitute.

Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis)

Background: Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5­2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary extract and 20% rapeseed oil substitution for animal fat on storage changes and inhibition of cholinesterases in liver pâté. Results: Preliminary research showed that rosemary extract exhibited antioxidative activity in the system of accelerated Rancimat and Oxidograph tests. Then, rosemary extract was used as an ingredient in liver pâté. During the experiment, meat samples were refrigerated and tested on days 1, 5, 8, 12 and 15 after production. The study proved that the substitution of 20% of animal fat with rapeseed oil decreased the content of saturated acids and increased the content of monoenic fatty acids by approximately 5% and polyene fatty acids by 40%. Conclusions: In addition to antioxidative activity, the rosemary extract affected the health-promoting value of the samples, which inhibited cholinesterase activity during the entire storage period. The extract inhibited AChE more than BChE.

Study on Stability of Volatile Oil in Foeniculi Fructus and Screening Its Antioxidants in Accelerated Oxidation Environment / 中国实验方剂学杂志

Objective: To screen the accelerated oxidation environment with the most drastic changes in the volatile oil composition of Foeniculi Fructus, and to optimize the type and concentration of antioxidants. Method: The volatile oil of Foeniculi Fructus was extracted by steam distillation. Taking thiobarbituric acid reactive substances (TBARS) value and peroxide value (POV) as evaluation indexes, response surface method was used to investigate the effects of temperature, concentrations of ferrous ion (Fe2+) and azoamidine initiator V50 (AAPH) on volatile oil components of Foeniculi Fructus and its oxidation products. TBARS and POV were detected by ultraviolet chromatography. The oxidative environment with the most drastic changes of volatile oil composition of Foeniculi Fructus was screened. The type and concentration of antioxidants were selected by single factor experiments. The change discipline of volatile oil in Foeniculi Fructus after added different concentrations of antioxidants were analyzed by GC-MS. Result: The worst oxidizing environment for volatile oil of Foeniculi Fructus was as follows:temperature at 42.5℃,AAPH concentration of 1 g·L-1,Fe2+ concentration of 20.85 mg·L-1. Ascorbyl palmitate with concentrations of 0.2 mol·L-1 and 0.8 mol·L-1 could effectively improve the stability of volatile oil from Foeniculi Fructus. Conclusion: Under the accelerated oxidation environment, the terpenes in volatile oil from Foeniculi Fructus are significantly changed, but its stability can be improved by ascorbyl palmitate.

Evaluation of the temperature effect on vegetable oils by chemical analysis and ultraviolet­visible spectroscopy / Avaliação do efeito da temperature em óleos vegetais por analyses químicas e espectroscopia ultravioleta visível

Several methodologies could be used to characterize vegetable oil besides estimating thermal modification provided by high temperatures. These techniques are used as a proper tool to determine compositional and functional analysis of food ingredients and finished products. In general, vegetable oils are extracted from seeds like the rapeseed (canola oil) soybean (soybean oil), among others. In the present study vegetable oils such as canola and soybean were heated at a temperature of 100°C from 1h up to 28 h and the degraded products were measured to assess the oil stability at temperature. The determination of acid number, peroxide value and iodine number by chemical analysis was carried out for the estimation of the oxidative heat stability of these oils. Ultraviolet­visible spectroscopy strategy was also used to better comprehend this phenomenon, since it greatly improve the performance of measurements, in order to step up sensitivity. The findings demonstrated that vegetable oils thermal deteriorated as seen in the batocromic displacement of the samples heated and increasing the specific absorption in 350 nm. These data were capable to highlight the differences observed in the degree of unsaturation of oils.

Inúmeras metodologias podem ser utilizadas para caracterizar óleos vegetais, além de estimar modificações térmicas ocasionadas por altas temperaturas. Estas técnicas são usadas como ferramentas específicas para determinar a composição e função de ingredientes em alimentos e em produtos finais processados. Em geral, óleos vegetais são extraídos de sementes como a colza ou soja, entre outros. No presente trabalho, óleos vegetais como canola e soja foram aquecidos a temperatura de 100 °C entre 1 e 28 horas e os produtos de degradação foram medidos para avaliar a estabilidade do óleo na temperatura. As determinações da acidez, índice de peróxido e índice de iodo por análises químicas foram realizadas para estimar a estabilidade e a oxidação térmica dos óleos. A espectroscopia ultravioleta visível foi uma estratégia também utilizada para melhor compreender este fenômeno, uma vez que esta técnica aumenta o desempenho nas quantificações e quando se objetiva o incremento na sensibilidade. Os resultados demonstraram a deterioração térmica dos óleos vegetais através do deslocamento batocrômico das amostras aquecidas e o aumento da absorção a 350 nm. Estes dados ressaltam as diferenças observadas no grau de insaturação dos óleos.

Physicochemical characterization of garcinia gummi-gutta (l.) robs. seed oil

The objective of the present study involves the evaluation of physicochemical characteristics of the oil extracted from Garciniagummi-gutta seeds. The seed oil is yellowish brown coloured without any characteristic odour and it is solid at room temperature with a melting point of 39.8oC and 9.27% of moisture content. The refractive index of the seed oil was determined as 1.460. G. gummi-gutta seed oil is soluble in non-polar solvents and its pH was determined as 4.69. The parameters such as acid value, saponification value, iodine value, peroxide value and ester value of G. gummi-gutta seed oil were determined by standard methods and they were 3.07±0.18 mg KOH/g oil, 185.94±0.32 mg KOH/g oil, 43.86±0.24 g/100 g oil, 3.47±0.18 meq/kg and 182.87±0.55 respectively. The results showed that the acid value, saponification value and peroxide value of G. gummi-gutta seed oil are within the range of edible oils. The present study points out that G. gummi-gutta seeds can be used as an alternate source for edible oil. Detailed nutritional and anti-nutritional studies of the seed oil are warranted to confirm its edibility

Pre-column Derivation HPLC Method for Detemination of Aldehydes and Research on the Correlation between Aldehydes and Peroxide Value in Polysorbates / 中国药学杂志

OBJECTIVE: To develop a quantitative determination method of formaldehyde and acetaldehyde and study the correlation between aldehydes and peroxide value in polysorbate 20, 40, 60 and 80.METHODS: Formaldehyde and acetaldehyde in polysorbates reacted with 2,4-dinitrophenylhydrazine(DNPH) for 60 min at room temperature and stable phenylhydrazone compounds,formaldehyde-DNPH and acetaldehyde-DNPH, were obtained, respectively.The two phenylhydrazone compounds were simultaneously detected by HPLC to calculate the contents of formaldehyde and acetaldehyde in polysorates. The peroxide value of polysorbates was also determined according to chapter of Chinese Pharmacopoeia 2015. RESULTS: The HPLC method for quantitative determination of aldehydes in polysorates had good specificity. The resolutions of formaldehyde-DNPH and acetaldehyde-DNPH were 2.0 and 2.9, respectively. There was good linearity in the range of 0.1-35.0 μg•mL-1 for formaldehyde(r=0.999 8) and 0.2-50.0 μg•mL-1 for acetaldehyde(r=0.999 6). The average spiked recoveries were in the range of 88.6%-103.5% and their relative standard deviations(RSDs) were in the range of 1.2%-2.6%.The RSDs of intra-day and inter-day precision were not more than 6.0%.The limits of detection and quantitation were 0.03 and 0.1 μg•mL-1 for formaldehyde and 0.06 and 0.2 μg•mL-1 for acetaldehyde, respectively. The contents of aldehydes in polysorbates from different manufacturers were 0-593.1 μg•g-1 for formaldehyde and 0-740.5 μg•g-1 for acetaldehyde, however, the peroxide values of most polysorbate products were less than 10. CONCLUSION: The pre-column derivation HPLC method is suitable for assay of trace aldehydes in polysorbates. Moreover, the weak correlation between aldehydes and peroxide value indicated that the latter testing item is not enough to control the risk of aldehydes in polysorbates. Therefore, aldehydes as well as quantitative determination method are suggested to be included in the monographs of polysorbates to improve their quality standard.

Comparative Study of the Physicochemical Properties of Vegetable Oil from Irvigna gabonesis and Citrullus colocynthis Dried Seeds Samples.

Extraction and analysis of the physicochemical properties of vegetable oil from Irvigna gabonesis and Citrullus colocynthis were carried out to predict possible applications. Study Design: It was designed to extract oil from the seeds and investigate the properties to indicate their performance and potentials in industrial applications. Place and Duration of the Study: Department of Biochemistry, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria, between October and December, 2012. Methodology: Fresh seeds were collected, dried and ground to smaller particle size. Soxhlet apparatus method was used in extraction with petroleum ether (40-60ºC) while standard official methods were employed in the analysis. Results: The result revealed that both were oil seeds yielding Irvigna gabonesis 36.43±2.60% and Citrullus colocynthis 28.03±1.20% oil. Physicochemical properties of the oil showed that the total fatty matter in both samples were very high at about 98%. The refractive index was 1.46 and 1.43 for Citrullus colocynthis and Irvigna gabonesis respectively. The acid values of 2.02 and 20.2mgKOH/g were respectively low and high in Citrullus colocynthis and Irvigna gabonesis. The free fatty acid content of 6.97% in Irvigna gabonesis was higher than 2.15% in Citrullus colocynthis. Consequently, the peroxide value of 1.20meq/g was also higher in Irvigna gabonesis than the low amount of 0.45meq/g in Colocynthus. The iodine value of 7.90±1.00 Wij’s was low in Irvigna gabonesis compared to 114.30±1.06 Wij’s in Citrullus colocynthis. The saponification values of 208.10 and 202.90mgKOH/g were high. Conclusion: Irvigna gabonesis oil had high acid value, free fatty acids and peroxide value compared to Citrullus colocynthis. The low iodine number of the Irvigna gabonesis oil indicates high degree of saturation while the high level of iodine value in Citrullus colocynthis was indicative of high unsaturation. The saponification values showed presence of saponifiable lipids. The oils can be useful in nutrition and manufacturing industry.

Deep-fried Keropok Lekors Increase Oxidative Instability in Cooking Oils

Background: This study was performed to compare the oxidative quality of repeatedly heated palm and soybean oils, which were used to fry keropok lekors and potato chips. Method: A kilogramme of keropok lekors or potato chips was fried in 2.5 L of palm or soybean oil at 180 °C for 10 minutes. The frying process was repeated once and four times to obtain twice-heated and five-times-heated oils. The peroxide value and fatty acid composition of the oils were measured. Results: Frequent heating significantly increased the peroxide values in both oils, with the five-times-heated oils having the highest peroxide values [five-times-heated palm: 14.26 ± 0.41 and 11.29 ± 0.58 meq/kg vs fresh: 2.13 ± 0.00, F (3,12) = 346.80, P < 0.001; five-times-heated soybean: 16.95 ± 0.39 and 12.90 ± 0.21 meq/kg vs fresh: 2.53 ± 0.00 oils, F (3,12) = 1755, P < 0.001, when used to fry keropok lekors and potato chips, respectively]. Overall, both oils showed significantly higher peroxide values when keropok lekors were fried in them compared with when potato chips were fried. In general, the heated soybean oil had significantly higher peroxide values than the heated palm oil. Fatty acid composition in the oils remained mostly unaltered by the heating frequency. Conclusion: Keropok lekors, when used as the frying material, increased the peroxide values of the palm and soybean oils. Fatty acid composition was not much affected by the frequency of frying or the fried item used.

Determinación d la actividad antioxidante en u modelo de peroxidación lipídicca de mantequilla inhibida por el isoespintanol / Anioxidant activvity determinationin a lipidic peroxidation modell of butter inhibited by isoespintanol

En este trabajo se evalúa la actividad antioxidante (Φ), definida como la pendiente de la regresión simple lineal de f o /f i contra la concentración µM, en un modelo de inhibición de la peroxidación lipídica de mantequilla a 60ºC, donde fi es el efecto de cada concentración del isoespintanol y fo es el control. Se encuentra que la formación de hidroperóxidos (valor de peróxido PV) y las especies mas oxidadas reactivas al ácido tiobarbiturico (TBARS) fueron retardadas de manera similar por el isoespintanol (ΦTBARS=9.46x10-5 ± 1.33x10-5 y ΦPV = 9.41x10-5 ± 1.62x10-5). De igual manera, el butilhidroxi tolueno y el isoespintanol inhiben el proceso oxidativo de mantequilla en un 28.0 y 23.3 % a concentraciones de 2380.9 y 3809.5 µM respectivamente.

The antioxidant activity (Φ) is defined as the slope of the simple linear regression of f0/f i against the concentration µM, in an inhibition model of lipid peroxidation of butter at 60° C, where f i is the concentration effect of isoespintanol and f0 is the control. It is found that the formation of: hydroperoxides (peroxide value of PV) and the most oxidized species reactive to thiobarbituric acid (TBARS), were similarly delayed by isoespintanol (ΦTBARS = 9.46x10-5 ± 1.33x10-5 and ΦPV = 9.41x10-5 ± 1.62x10-5). Likewise, the butilhidroxy toluene and isoespintanol inhibit the oxidative process of butter in a 28.0 and 23.3% at concentrations of 2380.9 and 3809.5 µ M respectively.

Determination of Peroxide Value in Hydroxycamptothecin Freeze-dried Liposome / 中国药房

OBJECTIVE: To establish a method for the determination of the peroxide value of hydroxycamptothecin freeze-dried liposome. METHODS: Colorimetric method with ferric thiocyanate and UV spectrophotometry were adopted for the content determination of peroxide value at detection wavelength of 500 nm. RESULTS: The linear range of iron was 0.2～4 ?g?mL-1 (r=0.999 0) with an average recovery of 99.2% (RSD=1.2%, n=9). The peroxide value of 3 batches of hydroxycamptothecin freeze-dried liposome was 0.48,0.45,0.43 mmol?kg-1. CONCLUSION: The method is sensitive and precise for the determination of the peroxide value of liposome.

Effects of Storage Condition on Quality of Semen Armeniacae Amarum / 中药新药与临床药理

Objective To observe the effects of storage condition on the quality of Semen Armeniacae Amarum. Methods Orthogonal design was adopted. The storage condition was optimized with temperature,humidity and storage time as the observation factors,with the content of amygdalin,and the content,acid value and peroxide value of fatty oil as the indexes.The content of fatty oil,acid value and peroxide value were measured according to the methods provided by 2005 edition of Chinese Pharmacopoeia. The content of amygdalin was measured by HPLC. Results Temperature was the main influencing factor of amygdalin content,then came humidity and storage time. Temperature was also the main influencing factor of the concent and the acid value of fatty oil,and the humidity was the second. For peroxide value,humidity was the main factor,then came temperature and storage time. Conclusion The optimal conditions of storing Semen Armeniacae Amarum as follows:storage in dry place with the temperature of 2～ 8 ℃,and in short storage time.

Effects of the Essential Conditions of Storage on Quality of Semen Armenniacae Amarum / 中国药房

OBJECTIVE:To observe the effects of the essential conditions of storage on quality of Semen Armenniacae Am_arum (SAA).METHODS:Gravimeteric and titration method were used and orthogonal design was adopted.RESULTS:Obvious effects of baking temperature and storage duration on content of amygdalin,temperature on acid value of SAA,temperature and humidity and storage duration on peroxide value of SAA were found.CONCLUSION:The best conditions of storing SAA are as follows:A1,B1,C3 and short storage duration.