金花茶对低温胁迫的生理响应及耐寒性分析

为探究金花茶幼苗对低温胁迫的生理响应及其耐寒性,本研究以2 a生金花茶幼苗为材料,进行6~-9℃低温胁迫处理,测定了细胞伤害率(CIR)、丙二醛(MDA)、过氧化物酶(POD)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)、束缚水(BW)/自由水(FW)、脯氨酸(Pro)、可溶性糖(SS)等指标,并进行了低温半致死温度(LT₅₀)和抗寒生理指标相关性分析。结果表明,3~12 h的低温LT₅₀为-6.62~-3.94℃,且随着时间的延长而升高。随着温度的降低, CIR、SS含量及POD、CAT活性总体呈上升趋势, BW/FW、MDA、Pro含量呈先上升后下降趋势, SOD活性总体呈下降趋势;随着胁迫时间的延长,CIR含量呈上升趋势,3~-9℃的SOD活性、0~-9℃的POD活性、-6~-9℃的BW/FW比值呈下降趋势,6~-6℃的SS含量变化较小,-9℃的SS含量呈下降趋势。相关性分析表明,CIR可作为耐寒性鉴定的主要指标,BW、SS、SOD、POD、CAT可作为辅助指标。本研究结果为金花茶引种区域和耐寒性鉴定指标的确定提供了理论依据。     

Autochthonous halotolerant plant growth-promoting rhizobacteria promote bacoside A yield of Bacopa monnieri (L.) Nash and phytoextraction of salt-affected soil

Phytoremediation is a promising approach for reclamation of salt-affected soil. Phytoextraction is the most commonly used process, which exploits plants to absorb, immobilize, and accumulate salt in their shoots. In this study, halotolerant plant growth-promoting rhizobacteria (PGPR) were isolated from the rhizosphere of wild grasses growing naturally in salt-affected areas of Lucknow, Uttar Pradesh (India) and were tested for their efficacies of salt-tolerance and plant growth-promoting (PGP) abilities. Based on 16S rRNA sequences, the most efficient halotolerant isolates possessing PGP traits were identified as Pseudomonas plecoglossicida (KM233646), Acinetobacter calcoaceticus (KM233647), Bacillus flexus (KM233648), and Bacillus safensis (KM233652). Application of these isolates as bio-inoculants significantly (P < 0.05) increased the growth and bacoside A yield of a medicinal plant, Bacopa monnieri (L.) Nash, grown on natural salt-affected soil. The phytoremediation of salt-affected soil was evident by the substantial increase in shoot Na⁺:K⁺ ratio of bio-inoculant-treated plants. When compared to un-inoculated control plants, the soil physico-chemical properties of bio-inoculant-treated plants were improved. The shoot and root biomass (fresh and dry weights), soil enzymes, and soil nutrient parameters showed significant positive correlations with the shoot Na⁺:K⁺ ratio. Consequently, the halotolerant PGPR screened in this study could be useful for the reclamation of saline soils concomitant with improved plant growth and bacoside A yield.     

湿法机械处理改善粘胶级竹溶解浆反应性能的研究

为提高溶解浆进行粘胶纤维产品生产的加工性能及减少二硫化碳的排放，采用PFI（papirindustriens forsknings institut）磨打浆和瓦利打浆机打浆这2种湿法机械处理，以改善竹溶解浆的反应性能。以预水解硫酸盐法竹溶解浆为原料，考察PFI磨打浆及瓦利打浆机打浆对溶解浆反应性能及纤维形态的影响，并对同等打浆度条件下的2种湿法机械处理的效果进行比较。PFI磨和瓦利打浆机分别在打浆度为60.5°SR（15 000 r）及36.4°SR（30 min）的优化工艺条件下，Fock反应性能从68.3%分别提高到73.2%和84.0%，粘胶过滤性能由“不通过”到粘胶过滤值分别为3 196.1 s和2 115.6 s。同时，上述2种处理方式均使纤维粗度和长度下降，细小纤维含量、比表面积和总孔隙量增加，且使聚合度损失小。同等打浆度条件下，基于瓦利打浆机对纤维更多的剪切行为，瓦利打浆机打浆对反应性能的提高效果更为显著。     

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.     

Comparative study on the effects of buckwheat by roasting: Antioxidant properties,nutrients, pasting,and thermal properties

The increasing need to prolong the shelf life of buckwheat has prompted the use of roasting techniques in buckwheat processing. For effective roasting, the responses of common buckwheat (CB) and tartary buckwheat (TB) to the process should be explored. Herein, the antioxidant properties, nutrients, pasting, and thermal properties of raw and roasted buckwheat flours (roasted at 200 °C for 50 s) from two CB and three TB varieties were investigated. Results showed that roasting considerably reduced the total flavonoid content (TFC) and total phenolic content (TPC) of TB. The TPC of CB was significantly improved by roasting, whereas the TFC significantly decreased. The total antioxidant capacities were consistent with the TPCs. Additionally, the colour deepened as the amount of antioxidant compounds increased. Unexpectedly, roasting enhanced the protein and fat contents of CB and decreased those of TB. Roasting improved the nutritional quality and antioxidant capacity of CB, and opposite results were obtained in TB. In conclusion, CB was more suitable to the development of roasted specialty products with nutritional applications than TB. We suggest that differences among varieties should be considered first in the buckwheat roasting process.     

响应面法优化香水莲花甾醇的超声提取工艺

为了分析香水莲花的植物甾醇含量并优化其超声提取工艺,采用高效液相色谱（HPLC）法测定香水莲花中菜籽甾醇、菜油甾醇和β-谷甾醇的含量,再以上述3种甾醇提取量为评价指标,对液料比、超声提取温度和超声提取时间进行单因素试验,在此基础上,再采用Box-Behnken响应面法优化香水莲花甾醇提取工艺并进行验证。结果表明,影响香水莲花甾醇提取量的主次因素是液料比>提取时间>提取温度,其最优工艺条件为以95%乙醇为提取溶剂、超声功率100 W、液料比30∶1（mL/g）、超声提取温度60 ℃、超声提取时间30 min;在最优工艺条件下进行验证实验,得出香水莲花中甾醇含量为菜籽甾醇64.61 mg/100 g、菜油甾醇40.77 mg/100 g、β-谷甾醇99.04 mg/100 g,总甾醇204.42 mg/100 g,综合评分与预测值相比差异不显著（P<0.05）。研究结果为香水莲花资源的开发和利用提供参考。     

响应面试验优化霍山石斛原球茎增殖培养基

为可持续开发霍山石斛资源，采用响应面法优化霍山石斛原球茎增殖培养基。在单因素试验基础上，根据Box Behnken试验设计原理，采用三因素三水平的响应面分析法，以增殖率为响应值进行回归分析。结果表明，萘乙酸（简称NAA）及6 苄氨基嘌呤（简称6 BA）浓度对增殖率影响最为显著，6 BA与马铃薯两者间交互作用显著，适宜的NAA、6 BA及马铃薯浓度分别为0.05 mg·L-1、0.70 mg·L-1和185 g·L-1，此时增殖率为2 989.82%±205.55%，与模型预测值基本符合。响应面法优化霍山石斛原球茎增殖培养基切实可行。     

洋槐蜜和椴树蜜结晶前后的主要物质组成和热力学性质变化研究

为实现对不同类型蜂蜜的特征和质量的科学评价，测定了不同蜜源(洋槐蜜和椴树蜜)和不同结晶状态蜂蜜的主要成分，并利用差示扫描量热技术分析了其热力学性质。结果表明：无论结晶与否，不同蜜源蜂蜜中的葡萄糖和果糖含量均差异显著。相对于椴树蜜样品，洋槐蜜样品的水分活度可能更不利于酵母菌的滋生。玻璃转化温度、放热峰峰温和放热峰焓变等热力学参数，对于区分不同的蜂蜜样品较为灵敏。蜂蜜样品的热力学性质主要受到结晶状态的影响，而与蜜源特征相关性较小。基于以上结果，及时监测蜂蜜的水分活度有助于控制微生物(尤其是酵母菌)的滋生。通过测定蜂蜜的玻璃转化温度、放热峰峰温和放热峰焓变等指标，可以预测蜂蜜的结晶程度。     

文化IP视角下图书馆文化创意产品的开发研究

[目的/意义]目前图书馆文化创意产品的开发还处于探索阶段,关注文化产业中相关新概念的产生能够进一步明确把握文化创意产品的核心,并由此来激活更多的创意表达,助力图书馆对于文化创意产品的理解和开发。[方法/过程]通过从IP到文化IP的概念辨析,阐述文化IP与文化创意产品之间的关系。横向比较同类文化机构,分析得出图书馆文化创意产品现有的开发不足之处。[结果/结论]梳理文化IP对图书馆文化创意产品开发流程的影响及重要性,保证开发过程中文化价值不流失的同时也使整个过程能够形成系统化,提出图书馆需要围绕图书馆文化IP开发文化创意产品的3点建议：持续长线塑造文化IP文创、以联盟优势合作开发文创产品以及助推数字文创和跨界合作。     

菠萝蜜种子淀粉制备香草兰微胶囊的工艺研究

以菠萝蜜种子淀粉为壁材,采用饱和水溶液法制备香草兰精油微胶囊,以包埋产率为指标,采用响应面分析法对微胶囊的包埋条件进行优化探讨。结果表明:5个单因素中,影响最显著的因素为壁芯材比例、包埋温度和包埋时间。响应面优化得到香草兰精油微胶囊的最佳工艺条件为壁芯材比例为7.5∶1;包埋时间72 min;包埋温度54℃,此条件下的包埋产率为(95.46±0.2)%,包埋率为(76.35±0.6)%,载油量为(27.73±0.3)%。试验证明,此条件结果与模型预测值相吻合,此工艺条件可为菠萝蜜种子淀粉包埋香草兰精油微胶囊工艺提供理论依据。