Szerző szerinti böngészés "Tang, Xin"

Megjelenítve 1 - 2 (Összesen 2)
  • Nincs kép
    TételKorlátozottan hozzáférhető
    Quality evaluation of Panax notoginseng products
    Tang, Xin; Mathe, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
    The thesis begins by discussing Panax notoginseng, a traditional Chinese medicine derived from the dried root of the Panax notoginseng plant, known for its sweet, slightly bitter, and warm properties. The plant has historical applications in Chinese medicine, dating back over 600 years. The use of Panax notoginseng in raw and cooked forms, each offering distinct therapeutic benefits, is explored, alongside the complications arising from the incorrect application of these forms in modern practice. Raising the Topic: The thesis identifies significant differences in the effects of raw and cooked Panax notoginseng, with raw forms aiding in hemostasis and reducing fatigue and swelling, while cooked forms enhance blood circulation and overall strength. The thesis argues for the importance of proper processing techniques to maintain the herb's efficacy. Overview of Panax notoginseng's production, major chemical components, traditional uses, and the implications of processing on its medicinal qualities. Detailed exploration of the effects of different processing methods (e.g., steaming, frying) on the saponin content and pharmacological properties of the herb. The role of Panax notoginseng in treating blood deficiency and its quality control issues due to varied processing standards. Description of the experimental setup, including the types of Panax notoginseng used (raw and cooked), processing methods, and the analytical techniques employed for assessing chemical composition changes due to processing. Quantitative analysis shows how different processing conditions affect the saponin content. Comparative results between traditional and modern processing methods, indicating superior outcomes with certain techniques like steaming. Focus on establishing rigorous quality control standards for Panax notoginseng based on comprehensive chemical analysis and pharmacological profiling.
  • Nincs kép
    TételKorlátozottan hozzáférhető
    Research on the brewing technology of lychee wine
    Tang, Xin; Máthé, Endre; DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
    This thesis introduces the distribution and types of lychee, as well as the nutritional value and uses of lychee. The main problem in the processing of lychee wine is the optimization of the alcoholic fermentation process of lychee wine. Effect of the initial sugar content of lychee juice on alcoholic fermentation. The effect of fermentation temperature on alcoholic fermentation. Influence of inoculum size on alcoholic fermentation. Effect of initial pH value of lychee juice on alcoholic fermentation. Response surface experiment of alcohol fermentation process parameters.