Antifatigue effects and antioxidant activity in polysaccharide fractions from Chinese .

Polysaccharides are the principal component in Chinese ( Thunb.) . The properties and antifatigue of polysaccharides from (PYB) were identified and compared.

Effects of sodium carboxymethyl cellulose on storage stability and qualities of different frozen dough.

Hydrocolloids as Additives have been used for improving the quality of frozen dough for a long time. In this work, the effects of sodium carboxymethyl cellulose (CMC) on quality changes of frozen dough in storage were studied. The water loss rate of the dough and water holding capacity were measured.

[Study on Subcritical Fluid Extraction of Essential Oil from Cinnamomum camphora and Its Antibacterial Activity].

Objective: To determine the optimum extract condition of essential oil from dry Cinnamomum camphora leaves and to study its antibacterial activity.

Methods: The essential oil was extracted by subcritical fluid, and analyzed by response surface methodology based on single factor test. The chemical compositions of essential oil were analyzed by GC-MS, and the components were quantitatively determined by normalization method.