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61.
血根碱抗水霉菌体外活性研究 总被引:1,自引:0,他引:1
采用测OD值和琼脂稀释法,以孔雀石绿、氯化钠作为对照,分别进行了3种药物对水霉菌孢子和菌丝的体外抑菌活性研究,其中血根碱以2%DMSO(二甲亚砜)为溶剂,孔雀石绿和NaCl均以水为溶剂。结果表明:血根碱对水霉孢子的MIC80为200μg/mL,对菌丝的MIC为256μg/mL;孔雀石绿对水霉菌孢子的MIC80为6μg/mL,对菌丝的MIC为12μg/mL;氯化钠对水霉菌孢子的MIC80为15 000μg/mL,对菌丝的MIC为20 000μg/mL,说明血根碱具有开发为抗水霉菌药物应用于渔药领域的前景。 相似文献
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海藻酸钠包埋保藏对食药用菌种活性的影响 总被引:1,自引:0,他引:1
采用海藻酸钠包埋食药用菌种 ,并于液体石蜡中封藏 3年后测定其活性。结果表明 :食药用菌种平均萌发率为 84.0 % ,平均萌发时间为 3 2h ,菌丝生长速度为 0 .75 8cm/d。 相似文献
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《Plant Production Science》2013,16(4):453-461
AbstractEffects of NaCl on the growth, ion content, root cap structure and Casparian band development were examined in four rice (Oryza sativa L.) cultivars with different salt resistance (salt-sensitive indica-type IR 24 and japonica-type Nipponbare and salt-resistant indica-type Nona Bokra and Pokkali). Experiments were conducted to find the differences in salinity resistance during early seedling and developed seedling stages among the cultivars. For salinity treatment, sodium chloride (NaCl) was added to nutrient solution at concentrations of 0, 25 and 50 mM for 7 days from germination to the 7th day (early seedling stage) or from the 7th day to 14th day (developed seedling stage). Growth inhibition by salinity was more prominent in the early seedling stage than in the developed seedling stage. Based on the growth, the order of the sensitivity was IR24 > Nipponbare > Nona Bokra > Pokkali. The growth of NaCl-treated rice cultivars relative to control was significantly and negatively correlated with the Na+ content and Na+/K+ ratio in roots and shoots in both stages. Scanning electron microscopic observation revealed that the root cap tissues proliferated and extended to the basal part of the root tip by salinity. The length of root cap was, however, reduced by 50 mM NaCl in sensitive cultivars due to peeling off. An endodermal Casparian band was formed in the basal region of the root tip. Development of the Casparian band was more prominent in sensitive cultivars than in tolerant cultivars. Root cap proliferation might be related to NaCl resistance in rice seedlings, but the Casparian band may not function efficiently in Na+ exclusion. Essentially the present results suggest that exclusion of Na+ from roots plays a critical role in expression of Na+ resistance in rice seedlings and the root cap is important for Na+ exclusion. 相似文献
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Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of NaCl at 0, 1 and 2%, (w/w, flour base) on the gluten network formation during dough development, the dough rheology, and the baking characteristics of two commercial flours containing different levels of protein (9.0 and 13.5%) and with different glutenin-to-gliadin ratios. Examination of the dough structure by confocal microscopy at different stages of mixing show that the gluten network formation was delayed and the formation of elongated fibril protein structure at the end of dough development when NaCl was used. The fibril structure of protein influenced the dough strength, as determined by strain hardening coefficient and hardening index obtained from the large deformation extension measurements. NaCl had a greater effect on enhancing the strength of dough prepared from the low protein flour compared to those from the high protein flour. The effect of NaCl on loaf volume and crumb structure of bread followed a similar trend. These results indicate that the effect of NaCl on dough strength and bread quality may be partially compensated by choosing flour with an appropriate amount and quality of gluten protein. 相似文献
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[目的]分析测定火腿肠中亚硝酸盐的含量。[方法]采用分光光度法确定亚硝酸钠的最佳吸收波长,检测市售2种不同种类的火腿肠中亚硝酸钠的含量。[结果]试验表明,亚硝酸钠的最佳吸收波长为538nm,2种市售火腿肠中的亚硝酸钠含量根据国标都在安全食用范围之内。[结论]分光光度法检测食品中亚硝酸盐含量操作快捷、灵敏度高、设备简单、结果直观,效果较好。 相似文献
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