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The characteristic odorants in duck breast, leg and clavicle meat cooked at 60 and 90 ℃ were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and were identified by sensory evaluation, electronic nose measurement and flavor substance evaluation. The results showed that duck breast, leg and clavicle meat cooked at 90 ℃ had a stronger odor than at 60 ℃, and there were differences in the odor characteristics of different groups of duck meat samples, which was also confirmed by electronic nose analysis. A total of 61 volatile flavor compounds were identified by HS-GC-IMS. The types of volatile substances in different groups of duck meat samples were basically the same, but there were differences in their relative contents. Based on the sensory evaluation results and the relative odor activity values (ROAV) of flavor substances, a total of 12 characteristic odorants were identified, including nonanal, octanal, heptanal, decanal, pentanal, hexanal, (E)-2-octenal, (E)-2-heptenal, 2-methyl-butanal, 3-methyl-butanal, 2-heptanone and 1-octene-3-ol. The interaction between these substances contributed significantly to the formation of the odor of duck meat. Due to the differences in the types and contents of odorants, duck meat samples cooked at 60 and 90 ℃ had distinct odor characteristics.

Objective: To observe the effects of saliva on impaired raw surface so as to elucidate the possible mechanism in wound healing by comparing with Yunnan baiyao., Methods: Six wounds (2.5 cm x 2.5 cm in size) were established at both sides on the back of 6 3-month-old adult Japanese rabbits (weighing 2.0-2.5 kg). According to treatment, 36 wounds were randomly divided into 3 groups: wounds were treated with 0.4 mL normal saline (blank control group, n = 12), 0.5 g Yunnan baiyao powder (Yunnan baiyao group, n = 12), and 0.4 mL saliva of health adult (saliva group, n = 12) for 15 days, respectively. And the general observation of raw surface, the scar formation time, wound healing rate, and histopathology were used to evaluate the effectiveness of saliva on wound healing., Results: The wound healing speeds of saliva group and Yunnan baiyao group were faster than that of blank control group. The wound healing rates of saliva group were significantly higher than those of blank control group and Yunnan baiyao group at 5, 8, and 11 days after injury (P < 0.05). No obvious hemorrhage or necrosis of raw surfaces was observed in saliva group, and the raw surfaces generally were covered with epidermis at 15 days after injury. The inflammatory cells and microvessel density in saliva group were significantly less than those of Yunnan baiyao group and control group (P < 0.05)., Conclusion: Saliva could obviously improve wound healing, which is related to its effects on reducing inflammatory cell infiltration, preventing wound infection, accelerating collagen fibers proliferation, and promoting vessel reconstruction in the process of wound healing.

Objective: To observe the effects of alcohol intake at different levels on acute myocardial ischemia induced by pituitrin in rats., Methods: Forty SD male rats were randomly divided into five groups, including model control group (pituitrin, 1U/kg), positive control group (verapamil, 1 mg/kg), 5% alcohol group (0.4 g/kg), 10% alcohol group (0.8 g/kg) and 20% alcohol group (1.6 g/kg). Myocardial ischemia model was made in rats by injecting pituitrin (1U/kg) through sublingual vein. The heart rate, incidence of arrhythmia, the changes of ST segment and T wave on electrocardiogram of rats were observed and compared., Results: The incidence of arrhythmia, the degree of elevated ST segment and T wave amplitude induced by pituitrin were remitted obviously in the 5% alcohol group (0.4 g/kg); The heart rate was slower and the change of ST segment and T wave were not affected in the 10% alcohol group (0.8 g/kg). The heart rate was slower and the elevated ST segment and the T wave amplitude were augmented significantly in the 20% alcohol group (1.6 g/kg)., Conclusion: A protective effect on acute myocardial ischemia induced by pituitrin in rats was shown in the 5% alcohol group (0.4 g/kg) and an aggravation of acute myocardial ischemia induced by pituitrin was observed in the 20% alcohol group (1.6 g/kg).