常规浸提剂与联合浸提剂测定我国北方石灰性土壤有效磷钾的比较

使用常规浸提剂与两种联合浸提剂Mehlich 3(M3)、ASI分别测定了中国8个地区10种土壤样品的有效磷、速效钾含量,分析比较了常规浸提剂与两种联合浸提剂测定土壤有效磷速效钾的差异性及相关性。统计分析表明,对于有效磷,M3、ASI两种联合浸提剂的浸提结果均大于常规浸提剂的浸提结果,且M3浸提剂浸提结果的变幅较常规浸提剂浸提结果相对较小,而精确度较高。相关分析表明,常规浸提结果与M3浸提结果呈极显著正相关(P0.01),相关系数为0.680。对于速效钾,M3浸提剂的浸提量较常规浸提剂相近,常规浸提量与M3浸提量呈极显著正相关(P0.01),相关系数为0.996。综合而言,M3这种联合浸提剂是测定土壤有效磷、速效钾的理想浸提方法。     

山楂丰产栽培技术要点

山楂,也称为红果、山里红,其因为具有极强的经济效益、药物效益而被人们所接受。山楂本身较强的生存性,目前许多地区都开始将山楂作为种植的主要选择。但是如何种植与养护才能不断提高山楂的产量与质量,成为目前山楂种植栽培技术的重点。从山楂栽培、土壤管理、施肥处理、灌水及修剪整型等多个方面探究山楂丰产栽培的对策与方法,以期为我国相关的山楂种植人员提供理论参考与实际借鉴。     

山楂嫁接苗培育技术

山楂属于中国常见植物之一,具备可食用性,深受大家的喜爱和欢迎。针对山楂进行嫁接的过程中,必须掌握良好的山楂苗培育方法,科学选择山楂砧木,做好各项山楂嫁接准备工作,掌握好芽接、枝接以及根接这三种嫁接方法。同时,加强对山楂嫁接后的管理工作,增强病虫害防治工作。     

山楂红蜘蛛发生与气象关系

<正> 在睢宁县果树生产中,山楂红蜘蛛是主要虫害之一。根据前几年本县各果园对山楂红蜘蛛的观测防治情况,和定株观测资料,结合本县气候特点,对山楂红蜘蛛发生的几个重要环节与气象条件的关系作了初步探讨。概况山楂红蜘蛛,又名山楂红叶螨,火龙等。主要为害苹果、梨、桃、山楂等。为害     

林木果树山楂的研究与展望

本文综述了近几年国内对山楂种质资源,果实和叶片的提取物以及山楂生物技术的研究进展,分析了山楂的药用价值以及山楂未来的发展趋势,为山楂的应用与研究应用提供一定的依据。     

植物物料红茶的浸提动力学研究

分析了植物物料溶质浸出过程中在高阻力区及低阻力区中的质量传递性质,据此建立了具有快速项和慢速项的两项浸提动力学模型。建立了浸提平衡浓度、快速溶质比例及半平衡时间的三项指标评价体系,全面评价溶质浸提动力学过程。试验表明干燥方法影响着Freedom红茶产品的容积密度,导致组织收缩特性不同,溶质的浸提动力学性能亦不同。流化床干燥、薄层干燥的红茶具有优良的浸提动力学性能,真空干燥红茶的浸提动力学性能较好,盘式干燥红茶的浸提动力学性能较差,微波干燥红茶的浸提动力学性能很差。流化床干燥温度变化不影响红茶的浸提动力学性能。较小颗粒红茶具有更好的浸提动力学性能。     

不同浸提条件对包膜控/缓释肥水中溶出率的影响

以几种不同包膜材料控／缓释肥为供试肥料,研究不同肥(养分)水比、浸提方式(连续浸提和更换浸提液)、温度和pH条件对控／缓释肥水中溶出率的影响。结果表明,浸提液中肥料浓度是影响养分释放的重要因素,加大肥水比、更换浸提液可以显著减小这种影响。升高温度,有机和无机材料包膜控／缓释肥水中溶出率均显著加快。肥料类型、肥水比对浸提液的pH都有显著影响,但在连续浸提和更换浸提液方式下,7d内浸提液的pH有着不同的变化趋势。控／缓释肥在pH.5的磷酸盐缓冲液中的溶出率显著高于在pH.7的磷酸盐缓冲液中的溶出率。因此,对于不同包膜材料控／缓释肥以一定pH值的微酸性缓冲溶液作为浸提剂,定期更换浸提液或采用动态流法,相同的氮(或磷、钾)水比,30℃左右的浸提条件是较为合理的。     

微波、超声波对茶叶主要化学成分浸提效果的研究

浸提工艺是影响茶饮料品质的关键环节之一。如何在低温短时浸提条件下保持茶叶良好的品质和较高的内含成分浸出率，是茶饮料生产工艺急待解决的难题。尝试将微波、超声波应用于茶饮料浸提过程中，研究了两种浸提方法对茶叶主要化学成分浸出的影响，结果显示微波、超声波对茶多酚、氨基酸、咖啡碱的浸出率与常规浸提法相当,对蛋白质、果胶等大分子物质的浸出有抑制作用。分析了不同浸提方式茶汤中主要儿茶素的含量，结果表明超声波浸提茶汤中主要儿茶素的含量高于其它浸提方式。微波、超声波处理适合于茶饮料的浸提。     

不同蚓堆肥浸提液对烟草幼苗生长的影响

为探索不同的蚓堆肥浸提液对烟草幼苗生长的影响,以期为蚓堆肥浸提液的应用提供一定的理论依据。以猪粪蚓堆肥和餐余废弃物蚓堆肥为原料,获得不同蚓堆肥浸提液,以改良的霍格兰营养液为对照(CK),进行不同浓度蚓堆肥浸提液的烟草育苗试验。结果表明,添加蚓堆肥浸提液均不同程度地促进了烟草幼苗的生长发育,且随着蚓堆肥浸提液添加比例的增高,烟草育苗效果总体上呈现出先上升后下降的趋势,以质量浓度为7.5%的蚓堆肥浸提液的综合效果最好,且7.5%质量浓度的餐余蚓堆肥浸提液的育苗效果整体优于猪粪蚓堆肥浸提液。7.5%质量浓度的餐余废弃物蚓堆肥浸提液的株高、茎粗、SPAD值、G值、壮苗指数、根系活力较对照(CK)分别提高118.06%、207.05%、19.28%、450.00%、600.00%、150.00%,总根长、根表面积、根体积、根尖数分别提高272.23%、449.25%、700.00%、613.51%,适合作为优质的蚓堆肥浸提液原料。总之,7.5%质量浓度的蚓堆肥浸提液均适合应用于烟草育苗,且以餐余废弃物蚓堆肥浸提液效果最好。     

发挥资源优势 发展山楂产业

1信宜市山楂产业现状20世纪80年代初期,在信宜市委、市政府的高度重视和大力扶持下,信宜市山楂产业得到了长足发展,全市山楂种植面积达5500hm2,主要分布在大成、钱排、茶山、白石、合水、新宝、思贺等12个镇。20世纪80年代后期,信宜市山楂产业由于认识不足、乱繁滥育、品种混杂、管理粗放、病虫害猖獗等多种原因,     

Fermentation of Opuntia stricta (Haw.) fruits for betalains concentration

Fermentation of juice and homogenized fruits of Opuntia stricta fruits has been developed and optimized. The aim was to obtain the red food colorant betanin from prickly pear, at high concentration and low viscosity. Among three strains assayed, Saccharomyces cerevisiae var. bayanus AWRI 796 has been the optimum for this process. The optimum temperature value was found to be 35 degrees C for both sugar consumption and pigment preservation. After fermentation, biomass and residual vegetal tissue were discarded by centrifugation. Supernatant was concentrated under vacuum. Therefore, liquid concentrated betanin was obtained, with low viscosity and being sugar free. Besides, bioethanol was obtained as byproduct. Characteristics of the final product obtained were pH 3.41, 5.2 degrees Brix, 9.65 g/L betanin, color strength of 10.8, and viscosity of 52.5 cP. These values are better than obtained by other procedures.     

宽皮柑橘对辊式剥皮机的设计与试验

为改善目前宽皮柑橘加工业中以手工去皮为主的现状,提高柑橘剥皮效率,该文根据宽皮柑橘果皮包着宽松,易与果肉分离等特点,设计了一种可以实现快速去皮的宽皮柑橘对辊式剥皮机。柑橘进入设备后,在刮板的带动下翻转向前运动,运动过程中不同形式且相向转动的剥皮辊夹持并撕扯翻起的果皮,从而将果皮从柑橘上整体剥离。该样机主要由机架、传动装置、对辊装置、拨动装置和下料装置等部件组成,具有结构紧凑,果皮分离能力强等特点。试验结果表明:样机可以很好地完成剥皮功能,宽皮柑橘果皮去净率高于97.5%,果肉损伤率低于2.68%,生产率达到202.5 kg/h,基本满足生产需求。该研究可为中国柑橘加工业中自动去皮设备研制和发展提供参考。     

Juice quality of two new mandarin-like hybrids (Citrus clementina Hort. ex Tan x Citrus sinensis L. Osbeck) containing anthocyanins

Tacle and Clara [Monreal clementine (Citrus clementina Hort. ex Tan) x Tarocco orange (Citrus sinensis L. Osbeck)] are two new triploid citrus hybrids developed by the CRA-Istituto Sperimentale per l'Agrumicoltura (Acireale, Italy). The fruits are easy-peeling and juicy, have a pleasant taste like the Tarocco orange, and are sweet like the Monreal clementine. In addition, a distinctively attractive characteristic of these mandarin-like fruits is the red-pigmented flesh caused by the presence of anthocyanins. This study reports the juice quality attributes of fresh fruits harvested at different ripening stages and of cold-stored fruits kept for 104 days at 6+/-1 degrees C and 90-95% relative humidity. Physico-chemical analyses showed that the fresh-fruit juice yield ranged between 39 (Tacle) and 41% (Clara); these values were 11-14% lower after 104 days of storage. Vitamin C content in the Clara juice was decisively higher than that in the Tacle juice. Juice anthocyanins and other polyphenols increased during cold storage. These results show that low-temperature storage enhances the functional attributes of Tacle and Clara fruit juices.     

甘薯低糖脯加工工艺及关键设备研制

研究设计出一种甘薯脯加工工艺,经投产试验,可生产出含糖量为３５％左右的色、形、口感俱佳的粒状甘薯低糖脯。为适应其特殊性状加工要求,研制出的定向切片机,六方成型机等关键加工设备,既可满足该工艺要求,又可用于其它块茎类作物的切制工序。     

~(14)C-葡萄糖在椪柑果实粒化枯水过程中的转移和转化

碰柑贮藏中期,囊辦注射~(14)C-葡萄糖后,在枯水果和正常果的果皮和非标记囊辦均出现放射性活度,并以标记囊辦及其对应果皮为中心,向周围递减,这可能是物理扩散的结果。初枯果果皮放射性活度显著低于正常果,而其不溶物的放射性活度和呼吸强度与对照相比均无显著差异;~(14)C-葡萄糖在初枯果果皮之间或囊辦之间的扩散显著比正常果容易。这说明枯水的起因并非果肉营养物向果皮转移,而可能与衰老有关。在枯水发展过程中,全枯果果肉有24.65%的~(14)C-葡萄糖转化为不溶性物质,显著高于正常果的6.41%;中枯果和全枯果的呼吸强度分别为17.18ml/h·kg 和23.64ml/h·kg,显著高于正常果的11.03ml/h·kR。因此,我们认为椪柑在枯水过程中,果肉可溶性营养物消失的主要原因是转化为不溶性物质向果皮转移和呼吸消耗。     

Changes in pectins and product consistency during the concentration of tomato juice to paste

Concentrating tomato juice to paste during the tomato season allows for preservation and long-term storage, but subsequent dilution for formulation of value-added products is known to result in a loss of consistency. To understand the reasons for this, samples of unconcentrated juice, processing intermediates, and concentrated paste were collected from an industrial processing plant during normal commercial production. All samples were diluted with water to 5 degrees Brix and then analyzed for consistency and pectin content. Whole juice consistency, measured with a Bostwick consistometer, decreased through the course of juice concentration, with the largest change occurring early in the process, as the juice was concentrated from 5 to 10 degrees Brix. This decrease in consistency occurred during the production of paste from both hot- and cold-break juices. The change in Bostwick value was correlated with a decrease in the precipitate weight ratio. The loss of consistency during commercial processing was not the direct result of water removal because a sample of this same 5 degrees Brix juice could be concentrated 2-fold in a vacuum oven and then diluted back to 5 degrees Brix with no change in consistency or precipitate ratio. Total pectin content did not change as the juice was concentrated to paste, but the proportion of the total pectin that was water soluble increased. The greatest increases in pectin solubility occurred during the hot break and late in the process where the evaporator temperature was the highest.     

Linalool in orange juice: origin and thermal stability

Linalool concentrations were determined in juice from three groups of 60 Valencia oranges using pentane:ether extraction and high-resolution capillary GC. The outer peel (flavedo) was removed from one group. The other two groups retained their peel intact. Juice was extricated from the halved fruits of the flavedo-less group and from one of the peel-intact groups using a hand reamer. A peel-cutting/macerating juice extractor was used for the other peel-intact group. Linalool concentrations were 0.004 mg/L in peeled fruit juice and 0.020 and 0.106 mg/L for hand-reamed and mechanically extracted peel-intact juice, respectively. Juice from peeled fruit contained significantly (P < 0.05) less linalool than peel-intact juice. Approximately 80% of the total juice linalool content was associated with peel using reamer design, and 96% was associated with peel-cutting/macerating design. Linalool increased with increasing peel oil levels; however, the increases were not proportionate. Since all commercial juices are mechanically extracted, the vast majority of linalool in commercial orange juice originates from the peel and not from the juice vesicle cytoplasm. Juice from peel-macerated, mechanically extracted fruit increased from 0.106 to 0.134 mg/kg after thermal processing, whereas juice from reamer extraction was essentially unchanged.     

线性优化在山萸肉复合晶配料优选中的应用研究

该文以线性优化技术进行了山萸肉复合晶配料的优选研究,获取了科学的、合理的山萸肉复合晶配料、配比：山萸肉浓缩汁（６２．２Ｂｒｉｘ）７９％、沙棘浓缩汁（６１．０Ｂｒｉｘ）６％、猕猴桃浓缩汁（６９．８Ｂｒｉｘ）１５％。     

Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products

The antioxidative phytochemicals in various fruits and vegetables are widely recognized for their role in scavenging free radicals, which are involved in the etiology of many chronic diseases. Colored fruits are especially considered a quality trait that correlates with their nutritional values and health benefits. The specific aim of this study was to investigate the antioxidants in the juice and freeze-dried flesh and peel of red pummelo and their ability to scavenge free radicals and compare them with those in white pummelo juice. The total phenolic content of red pummelo juice extracted by methanol (8.3 mg/mL) was found to be significantly higher than that of white pummelo juice (5.6 mg/mL). The carotenoid content of red pummelo juice was also significantly higher than that in white pummelo juice. The contents of vitamin C and delta-tocopherol in red pummelo juice were 472 and 0.35 mug/mL, respectively. The ability of the antioxidants found in red pummelo juice to scavenge radicals were found by methanol extraction to approximate that of BHA and vitamin C with a rapid rate in a kinetic model. The ability of methanol extracts of freeze-dried peel and flesh from red pummelo to scavenge these radicals was 20-40% that of BHA and vitamin C effects. Fresh red pummelo juice is an excellent source of antioxidant compounds and exhibited great efficiency in scavenging different forms of free radicals including DPPH, superoxide anion, and hydrogen peroxide radicals.     

橙汁加工过程对农药炔螨特残留的影响

为弄清橙汁加工过程中农药炔螨特残留的动态,通过田间喷施浓度为5倍于最高推荐剂量的农药溶液以强化炔螨特在甜橙上的残留,然后按照橙汁商业化加工过程进行加工,采用QuEChERS前处理技术结合气相色谱-串联质谱法检测炔螨特的含量,来考察橙汁商业化加工过程对炔螨特残留的影响。结果表明:炔螨特残留主要分布于甜橙果皮中,果肉中炔螨特的残留量不足全果的5%。清洗能除去全果中32.5%的炔螨特残留。初榨果汁、精滤果汁、非浓缩橙汁(NFC橙汁)和浓缩橙汁中的残留量分别为原料果的1.98%、1.95%、1.73%、1.37%,其中NFC橙汁和浓缩橙汁的加工因子分别为0.0173和0.0137,但炔螨特在果渣和精油中发生富集,加工因子分别为1.2822和18.4947。研究结果为橙汁加工工艺的优化和炔螨特残留的膳食暴露评估提供参考。