Effects of microwave drying on the contents of functional constituents of Eucommia ulmoides flower tea

In order to make male flower tea of Eucommia ulmoides, this paper systematically investigated the effects of microwave drying, a newly emerging drying method, on the contents of functional constituents contained in the flower (such as total flavonoids, chlorogenic acid, aucubin and geniposidic acid) from the aspects of microwave output power and time of treatment. A comparison was conducted in the view of tea quality between microwave drying and conventional drying methods used in tea manufacturing, such as pan baking drying and oven ventilation baking drying. The results indicated that microwave drying method could maximally maintain the functional constituents. Further comparison on sensory quality showed that by microwave drying mode, the shape of the stamens of the flower was intact, the color was greenish, the liquor of the flower tea was fresh with strong Eucommia male flower flavor.     

烘干法测定甘蔗糖分分析中蔗渣水分的不确定度评定

[目的]建立烘干法测定蔗渣水分不确定度评定的方法。[方法]通过分析不确定度的主要来源,建立数学模型,确定合成不确定度和扩展不确定度,得到该检测方法的测量不确定度评定方法。[结果]研究表明,烘干法测定蔗渣水分不确定度评定的方法中由温度引入的不确定度大。通过统计分析得出,烘干法测定蔗渣水分的测量扩展不确定度为0.915 1%。[结论]研究可为评定蔗渣水分测量不确定度提供参考依据。     

生态农业对土壤有机质的影响

为了促进现代农业向生态农业转型,采集了某地现代农业和生态农业种植模式下的土壤进行了有机质的测试分析,并对有机质测定的方法进行了改进。改进后的测试方法污染小、设备简单、操作简便、快速准确,适用于大批样品的分析,基层环境检测单位的分析工作者可以参考使用。有机质测试数据显示,生态农业种植模式土壤中的有机质含量较现代农业高35%,这说明生态种植模式显著增加了土壤中有机质含量,生态农业对土壤肥力的影响优于现代农业。     

木材含水率测定方法的比较研究

为修订国家标准“CB1931—80木材含水率测定方法”提供依据,本文对含树脂和挥发性物质较多的马尾松等5种木材,采用烘干法、真空干燥法和蒸馏法进行含水率测定的比较。结果表明,烘干法简便实用,但所测得的含水率结果比真空干燥法和蒸馏法为高,如果试样含有较多的挥发性物质,应用烘干法测定含水率误差偏大时,可采用真空干燥法。     

平行板电容器测量烟叶含水率的方法

[目的]为提高烟叶含水率的检测效率,建立平行板电容器测量烟叶含水率的方法.[方法]通过对BXK、B3F、C3F、X2F、CSF、BSF6个等级烟叶含水率与电容进行检测,研究不同等级烟叶含水率与测量电容值的关系,建立电容与烟叶含水率的对数模型.[结果]以6种等级烟叶电容为基础建立的含水率对数模型为Y=A×ln(x) +B,其预测结果与采用烘箱法测定结果的拟合效果理想.[结论]用平行板电容器测量烟叶含水率的方法是可行的.     

Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p 0.05) in water absorption of the dough. Doughs containing gums had higher (p 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p 0.05) higher sensory score for crumb grain, texture but lower (p<0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.     

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

This study clearly demonstrates that formulation and baking technology have strong influence on the acrylamide content in the baked products. NaCl plays an ambiguous role: Whereas low doses up to 2% lowered acrylamide by inhibition of the enzyme activities, higher addition remarkably increased the contents due to growth inhibition of the yeast. The results of previous model studies concerning the influence of cysteine could be confirmed in pilot plant experiments. Its addition to the dough resulted in significantly lower acrylamide content whereas its application to the crust proved to be ineffective. Furthermore, it was demonstrated that enzyme-bearing bakery improvers had no influence on acrylamide formation. In pilot plant experiments acrylamide was reduced with increasing fermentation time, and minimum acrylamide levels were already reached after 60 min thus avoiding flattened breads due to prolonged amylase activity. Besides formulation and fermentation also process technology is crucial. As shown by our data, reduced baking temperature and prolonged heat treatment is favorable. Furthermore, convection ovens seem to enhance acrylamide formation compared to deck oven.     

不同干燥方法对杜仲雄花茶品质的影响

以感官评价和功能性成分含量检测相结合,研究了微波工艺与传统炒制、热风干燥方法对杜仲雄花茶品质的影响.结果表明,微波干燥方法效率高,可最大程度地保持杜仲雄花中的功能性成分,干燥的杜仲雄花茶的感官品质佳,可作为生产杜仲雄花茶的首选方法;热风干燥方法也可保持杜仲雄花中的功能性成分,干燥的杜仲雄花茶感官品质较佳,但效率较低,可作为生产杜仲雄花茶的可选方法;传统制茶工艺中的炒制干燥方法对杜仲雄花茶中的功能性成分破坏较大、感官品质差、操作不易控制,不适宜于杜仲雄花茶的干燥.     

陕A群和陕B群选育玉米自交系的子粒脱水特性研究

以陕A群、陕B群选育11份不同熟期玉米自交系为材料，通过播期调整使所有材料同天授粉，同时利用烘箱法和电子水分测量仪法测定不同时期玉米子粒含水率，分析子粒水分动态变化规律和子粒脱水特性。通过比较分析两种方法，发现授粉35DAP后两种方法测定的子粒水分含量显著相关(P<0.05)，此阶段电子水分测量仪法可替代烘箱法。聚类分析显示，可将11个试验材料划分为5种脱水类型，KB182和KA225为早熟脱水快型；KB207属于早熟脱水慢型；中熟材料KB089、KA147和XCA-1属于渐进脱水型；KA105属于晚熟脱水快型，KA327、2082和KB020属于晚熟脱水慢型。中熟材料KB089和晚熟材料KA105在同一熟期材料中达到最大灌浆速率所需时间较短，具有较快的灌浆速率且生理成熟期后脱水速率快的特点，可作为高产宜机收品种选育的优异种质应用于育种实践。