套袋对鸭梨果实香气及糖酸组分的影响

采用静态顶空和气相色谱-质谱联用技术、高效液相色谱技术,研究了生长期套袋对鸭梨果实挥发性成分、糖酸组分等风味物质的组成和含量的影响。结果表明:套袋导致鸭梨香气物质种类减少和相对百分含量降低。套袋鸭梨采收时测定的香气成分有3类18种,其中酯类15种、烯类2种、醇类1种;不套袋鸭梨采收时测定的香气成分有3类26种,其中酯类23种、烯类2种、醇类1种。鸭梨的主要香气成分是乙酸己酯、己酸乙酯、丁酸乙酯。套袋和不套袋鸭梨均检测到3种糖、4种有机酸组分,其中糖组分主要为果糖,其次为蔗糖、葡萄糖,有机酸组分主要为苹果酸,其次为乙酸、柠檬酸、草酸,但不同处理间含量存在差异。     

外源氮添加对湿地土壤N_2O排放量的影响

为搞清湿地土壤驱动N2O排放的关键氮源类型,有效减少湿地N2O的排放,本文通过室内控制温湿度,用气相色谱法分析不同外源氮素对湿地N2O排放的影响。结果表明:外加氮源组总是高于对照组N2O排放量(4.4 mg·m-3)。在设定的剂量范围内,单独添加尿素或尿素与硝酸铵1∶1配合时N2O排放量呈现先增后减的单峰分布趋势,峰值分别为10.6 mg·m-3和229.0 mg·m-3;单独添加硝酸铵时N2O排放量(32.6~111.0 mg·m-3)随着氮素添加量增加呈现持续上升趋势。单独添加尿素或硝酸铵、尿素与硝酸铵1∶1配合均促进N2O的排放,但硝酸铵尿素混合添加对N2O排放量的贡献单独添加硝酸铵单独添加尿素。这为预测内蒙古高原区农牧交错带湿地氮素输入可能带来的温室效应和有效减排提供科学依据。     

Volatile profile,fatty acids composition and total phenolics content of brewers' spent grain by-product with potential use in the development of new functional foods

Brewers' spent grain (BSG) is the insoluble residue generated from the production of wort in the brewing industry. This plant-derived by-product is known to contain significant amounts of valuable components, which remain unexploited in the brewing processes. Therefore, it is essential to develop a more detailed characterization of BSG in order to highlight its potential in developing new value-added products and simultaneously solve the environmental problems related to its discharge. The content of BSG in several biologically active compounds (fatty acids, polyphenols, flavonoids, antioxidant capacity) as well as its volatile fingerprint were assessed and compared with the composition of barley, malt and wheat flour samples. The obtained results emphasized the importance and the opportunities of the re-use of this agro-industrial by-product.     

柑橘果实酚类物质及其生物活性研究进展

柑橘果实富含酚类物质，主要包括类黄酮和酚酸，其中以类黄酮为主。本文围绕柑橘果实酚类物质的种类、含量与分布、动态变化，生物活性等对相关研究成果进行了综述，旨在为柑橘果实的科学利用提供信息。     

A review of soil NO transformation: Associated processes and possible physiological significance on organisms

NO emissions from soils and ecosystems are of outstanding importance for atmospheric chemistry. Here we review the current knowledge on processes involved in the formation and consumption of NO in soils, the importance of NO for the physiological functioning of different organisms, and for inter- and intra-species signaling and competition, e.g. in the rooting zone between microbes and plants. We also show that prokaryotes and eukaryotes are able to produce NO by multiple pathways and that unspecific enzymo-oxidative mechanisms of NO production are likely to occur in soils. Nitric oxide production in soils is not only linked to NO production by nitrifying and denitrifying microorganisms, but also linked to extracellular enzymes from a wide range of microorganisms.Further investigations are needed to clarify molecular mechanisms of NO production and consumption, its controlling factors, and the significance of NO as a regulator for microbial, animal and plant processes. Such process understanding is required to elucidate the importance of soils as sources (and sinks) for atmospheric NO.     

基于蛋白质组学研究光质对番茄果实挥发性物质的影响机理

以‘Micro-Tom’番茄(Solanum lycopersicum L.)为试材,种子发芽后30d移入人工气候室,分别进行红/蓝光组合(1:1、3:1、5:1、7:1)处理,以白光处理为对照。在番茄果实绿熟期、转色期、成熟期取样,测定果实挥发性物质含量及蛋白组数据。结果表明,在转色期和成熟期,对番茄风味有积极作用的己醛、反式–2–己烯醛、β–紫罗兰酮、牻牛儿丙酮、6–甲基–5–庚烯–2–酮、2–苯乙醇、愈伤木酚的含量在红/蓝光3︰1组合处理中最高,而对风味有消极作用的水杨酸甲酯的含量较低,并且在成熟期为0。进一步分析了红/蓝光3︰1组合处理与对照相比的差异蛋白,在成熟过程中番茄果实共鉴定到12个与挥发性物质产生有关的差异蛋白,其中8个上调表达,4个下调表达。通过对12个差异蛋白进行mRNA水平的验证发现,只有转色期的苯丙酮酸互变异构酶(MIF)在蛋白质和mRNA水平表达不一致,其他11个蛋白在两个水平表达均一致。     

Effects of artificial light sources on accumulation of phytochemical contents in hydroponic lettuce

Lettuce is grown in different parts of the world and it is beneficial for health. Light condition is one of the most important environmental factor in regulating growth, development, and phytochemical accumulation in lettuce, particularly when lettuce is produced in a hydroponic system. Due to advances in technologies, artificial light sources have become increasingly capable of providing appropriate quality, intensity, and photoperiod of light in hydroponic lettuce production. This review highlights the progress of current research on the effects of artificial light regulation on growth and phytochemical accumulation in lettuce produced in hydroponic systems.     

磷酸铵镁堆肥产品养分释放特性及其肥效研究

为了研究磷酸铵镁堆肥产品的氮磷养分释放特性及其肥效,分别采用土柱淋溶方法及盆栽试验研究了磷酸铵镁堆肥(MAPC)产品的氮磷养分释放特性及对油菜的肥效,并与普通化肥(CCH)、普通堆肥(CCO)、磷酸铵镁肥(MAP)3种肥料进行对比。结果表明:在整个淋溶过程中,CCH和MAPC处理淋溶液的总氮及总磷浓度均较其他处理高;MAP肥具有缓释性,且堆肥对其养分释放具有促进作用;CCO处理的养分释放最慢。在最后一次淋洗(即第5次)后,总氮及总磷养分浓度排序均为:CCHMAPCMAPCCO。盆栽试验18 d后油菜快速生长,且与对照(不施肥)处理相比,MAP和MAPC处理能显著提高油菜的株高及生物量。在45 d盆栽试验结束时,CCH、CCO、MAP和MAPC处理的生物量分别是对照处理的14.8、4.8、20.5倍和16.0倍。MAP处理能显著提高油菜的养分含量,TN和TP含量分别比对照提高了2.24 g·kg~(-1)和1.54 g·kg~(-1)。研究表明,4种肥料均可改善油菜的生长发育情况,且MAP和MAPC的肥效优于CCH和CCO,在堆肥中利用鸟粪石结晶原理可固定部分氮磷元素,提高堆肥产品肥效。     

Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

Background: Nitrogen losses is an economic problem for wheat production and a high risk to the environment. Therefore, improved N fertilizer management is a key to increasing the N efficiency and minimizing N losses. To increase N efficiency, enhanced fertilizers such as urea combined with urease inhibitor can be used. Aims: The aim of present study was to evaluate the effects of different N forms on grain storage protein subunits in winter wheat and to examine whether the observed changes correlate with parameters of baking quality. Methods: The investigation was performed over two consecutive years at two locations in Germany. Protein subunits were analyzed by SDS‐PAGE. Results: Protein concentrations were similarly increased after fertilization with ammonium nitrate and urea + urease inhibitor. Analysis of the individual storage protein fractions indicated that both fertilizers specifically enhanced ω‐gliadins and HMW glutenins, but the effect was more pronounced in the ammonium nitrate treatment. Application of urea + urease inhibitor had greater influence on the protein composition and resulted in higher specific baking volume as well as the best fresh keeping ability, in comparison with urea treatment. Conclusion: Considering that the urea + urease inhibitor treatment resulted in almost comparable improvements of NUE and baking quality, with the additional benefit of reduced N losses in combination with easy handling, urea + urease inhibitor can be recommended as a viable alternative to both urea alone and ammonium nitrate treatments. This opens up an opportunity for the reduction of N loss in wheat production when use of urea is preferred.     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.