硝酸稀土对菠菜中毒死蜱残留的降解作用研究

菠菜是我国蔬菜出口的重要品种之一,其毒死蜱残留量直接关系到我国农产品的出口和消费者的安全.采用气相色谱法(GC-NPD)测定毒死蜱残留量,研究了硝酸稀土对菠菜中毒死蜱残留动态的影响.结果表明,不论是喷施农药之前2 d还是喷施农药之后2d喷施硝酸稀土,不同的硝酸稀土对菠菜中的毒死蜱残留都有不同程度的降解作用,且随着喷药后时间的延长,毒死蜱在菠菜中的残留量逐渐减少.不同时间喷施硝酸稀土,对菠菜中毒死蜱残留降解的效果存在差异,药后喷施的效果优于药前喷施.在硝酸稀土种类的选择上,首先选择对毒死蜱降解效果好的硝酸铈和硝酸钕,其次选择常乐益植素和硝酸镧.根据稀土农用的安全性分析,参考植物性食品中稀土最大残留限量标准,选择硝酸稀土作为农药残留降解制剂用于蔬菜安全生产,在技术上是可行的,人类食用是安全的.     

荷斯坦犊牛新型饲养模式的研究

采用非配对试验设计,对荷斯坦犊牛进行了新型饲养模式的研究。结果表明：试验组和对照组犊牛干物质采食量差异不显著（P〉0．05）;试验组犊牛平均日增重明显高于对照组（P〈0．01）;试验组犊牛的体尺指标优于对照组,其中体高和臀角宽日平均增长量差异显著（P〈0．05）,体斜长、胸围和腰角宽日平均增长量差异极显著（P〈0．01）;颗粒精料对犊牛复胃发育具有良好的促进作用,其中瘤胃单位面积（cm2）平均乳头数量和瘤胃壁平均厚度组间差异显著（P〈0．05）,瘤胃乳头平均长度组间差异极显著（P〈0．01）。     

基于掩模及边缘灰度补偿算法的脐橙背景及表面缺陷分割

缺陷检测一直是利用计算机视觉技术进行水果自动分级的难点。为了解决带有缺陷的水果在图像分割时部分缺陷容易被误分割为背景这一问题,以脐橙为研究对象,首先提取B分量,利用B分量构建掩模图像,然后对R分量图像进行掩模,从而在不损伤缺陷的情况下实现了水果与背景100%分割。考虑到水果呈球状,检测时边缘灰度较低,在缺陷分割时容易出现误分割,提出快速水果图像边缘灰度补偿算法,利用此算法,对6种常见脐橙缺陷,共计220幅图像,设定分割阈值为165,使不同灰度等级的缺陷一次性分割成功,分割率最高为100%,最低为79.5%。试验结果表明由于单阈值的使用,提高了缺陷分割效率。     

基因枪转化的bar基因表达盒在水稻中的重组结构

应用Southern杂交和引物组合PCR技术研究了基因枪转化的bar基因表达盒（包括启动子、编码区和终止子）在水稻（Oryza sativa L.）中的重组结构。bar基因表达盒的多个拷贝通过重组连接形成1～3个转基因串联子,彼此邻近整合在受体基因组内一个较大的染色体区域,不同转基因串联子之间由水稻基因组DNA间隔,形成转基因簇。bar基因表达盒形成转基因串联子时,存在头接头、头接尾、尾接尾3种连接方式,通常伴随着bar基因片段的截短。     

水稻花粉总蛋白质双向凝胶电泳方法建立及应用

采用石英砂加液氮研磨方法破碎花粉,然后用两种不同的方法提取水稻花粉总蛋白质,之后采用固相pH梯度等电聚焦/SDS PAGE 双向凝胶电泳对红莲型细胞质雄性不育水稻单核期花粉总蛋白质进行了分离。通过银染显色, PDQuest 2DE软件可识别约1 000~1 500个蛋白质点。其中TCA 丙酮提取法更适合提取花粉总蛋白质进行双向凝胶电泳分离,并可获得分辨率和重复性较好的双向电泳图谱。对红莲型细胞质雄性不育水稻的不育系单核期和二核期花粉总蛋白进行了双向电泳分离,通过比较两个时期花粉蛋白质电泳图谱后发现,二核期的花粉蛋白质较单核期花粉蛋白质数目减少,并且部分蛋白质表达量下降。     

Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread

Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the rheological properties of dough were complex. Water absorption ratio of CSB dough decreased slightly, while that of bread dough increased slightly. But gas retention and structure improved and gluten strength increased for both CSB and bread doughs after DATEM was added. The studies also showed that structure, elasticity, tenacity, and whiteness of CSB were improved, but specific volume was almost unchanged. The structure, color, and smoothness were significantly improved for bread, and specific volume increased compared with the control. The optimal quantities of DATEM for CSB and bread were both ≈0.10% (on flour mass basis).     

Detection of Genetically Modified Soy in Doughs and Cookies

In many countries, including the European Union member states, Switzerland, Australia, New Zealand, and Japan, legislation has been set up for labeling of genetically modified organisms (GMOs) in food and feed products. To comply with these regulations, reliable detection methods are necessary. If the detection is based on DNA, a GMO analysis may contain several steps where qualitative and quantitative species-specific, GMO screening, GMO construct, and GMO line-specific polymerase chain reactions (PCRs) are used. A limit of detection (LOD) thereby defines to what extent a target molecule may be detected in a sample. In this study, cookies were made with variable levels of a soy sample containing 2 wt% Roundup Ready soy. For all PCRs described, detection limits based on dilution series and practical LODs were determined. The practical LODs are used to determine to what extent a GMO ingredient may be detected in a real food product. Results reveal that, due to the baking process, the overall DNA fragment length is reduced, rendering GMO analyses more difficult. Furthermore, Roundup Ready soy line-specific and real-time quantitative PCR are less sensitive than GMO screening PCRs, whereas just these PCRs are crucial in the decision-making process regarding the presence of GMOs in a food product. Moreover, high standard deviations and errors render the precise quantification of GMOs difficult.     

雷蘑液态发酵工艺响应面法优化研究

在雷蘑（Clitocybe gigantean）AS 5.105液态发酵培养基优化的基础上,采用Plackett-Burman设计(Plackett-Burman Design,P-B)对影响雷蘑发酵胞外多糖的内在和外在因素进行了筛选,所选取的6个相关因素为：初始pH,培养温度,发酵时间,装液量,接种量,摇床转速。在此基础上,再采用响应曲面法(Response Surface Methodology,RSM)对影响雷蘑发酵胞外多糖的关键影响因素培养温度,发酵时间和装液量的最佳水平范围作了进一步的研究与探讨,通过对二次多项回归方程求解得知,在上述自变量分别为培养温度27.05℃、发酵时间6.92d和装液量93.90ml时,胞外多糖产量的最大预测值为103.58mg/100ml。     

葡萄果皮花色素苷提取工艺的研究

【目的】获得葡萄果皮中花色素苷提取最佳工艺。【方法】分析了提取剂、盐酸用量、提取温度、料液比、提取时间、提取次数对葡萄果皮中花色素苷提取率的影响,并在此基础上进行正交试验。【结果】最佳提取工艺为:用含体积分数0.1%盐酸的甲醇作为提取剂,40℃水浴中超声波辅助提取,提取时间50 min,料液比1∶7,提取2次。各因素对葡萄果皮中花色素苷提取率的影响程度依次为:提取次数>料液比>提取时间>提取温度。【结论】得到了葡萄果皮中花色素苷的最佳提取工艺,该工艺下花色素苷的提取率为73.10%。     

茶多糖化学及生物活性的研究

近年的研究发现茶叶多糖有多种生理作用,非常具有开发前景。它具有降血糖、降血脂、抗血栓、降血压及增强机体免疫力等生理功能,可作为功能保健食品用于糖尿病人、心脑血管病人的辅助治疗。本文就茶多糖的提取纯化方法、纯度测定、分子量测定、化学组成、生理作用等进行综述。