Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave, as a new heat treatment technology, has the characteristics of uniform and fast heating speed. It is an energy-saving technology known for improving oilseed product quality. Its efficiency mainly depends on the roasting power and time. However, the production of high-quality peanut butter using short-time roasting conditions are limited. Herein, we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter. Different roasting powers (400 ​W, 800 ​W and 1200 ​W) and times (4, 4.5, 5, and 5.5 ​min) were preliminarily tested. Among them, 800 ​W at 5 ​min was the most suitable. The roasting efficiency was further evaluated using color, sensory, bioactive compounds, storage stability, and safety risk factors of peanut butter produced from four peanut cultivars (Silihong, Baisha-1016, Yuanza-9102, and Yuhua-9414). The pre-treated butter obtained from three cultivars (Silihong, Yuanza-9102, and Yuhua-9414) with moisture content between 5% and 7.2% had a similar sensory score (6–7) as the commercial on a 9-point hedonic scale compare to the other. The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L1 values of 51–52, respectively, for high initial moisture peanut cultivars. The total polyphenol (35.20-31.59 ​± ​0.59 ​μmol GAE/g) and tocopherol (19.05 ​± ​0.35 ​mg/100 ​g) content in the butter obtained from three cultivars (Yuahua-9102, Yuhua, and Baisha-1016) and Silihong respectively, were significantly (P ​< ​0.05) higher than those in the commercial butter. The induction times of all pre-treated butter (19.80 ​± ​0.99–7.84 ​± ​0.07 ​h) were significantly (P ​< ​0.05) longer during storage at accelerated temperature than commercial samples. In addition, no benzo[a]pyrene was found in the pre-treated samples. Collectively, the microwave pretreated peanut butter was superior to the commercial one. These findings provided data support and a reference basis to promote microwave use for peanut butter production.     

拖拉机动量飞轮主动防侧翻控制与模型试验研究

针对拖拉机侧翻致死致伤事故仍时有发生的问题，基于旋转刚体加速时的反向施矩原理，以反作用动量飞轮为执行元件，提出了从主动安全角度解决拖拉机侧翻问题的研究方法。通过构建拖拉机动力学系统数学模型，解析了整机侧翻行为的动态演变机理。为保证拖拉机主体结构的完整性，将动量飞轮置于拖拉机前部，取代传统静态配重的同时可主动提供防侧翻力矩。应用Matlab/Simulink软件，对反作用飞轮的回稳过程进行了基于PID控制的有效性仿真分析，同时设计并搭建了比例模型试验平台，对主动施矩飞轮的回稳控制效果进行了试验验证。结果表明，装备飞轮的拖拉机与无控制组对比，在一次试验中可多次实现整机的防侧翻控制，使整机防侧翻性能得到明显改善，且不同行驶工况下的试验数据与仿真结果的相关性较强，充分验证了本文拖拉机侧翻动力学模型的有效性。     

不同氮素水平下双季稻株型与冠层内光截获特征研究

本文旨在阐明双季稻株型与冠层内光合有效辐射截获的时空分布特征。选用4个不同株型早、晚稻品种,设置4个不同施氮水平,系统观测其植株形态和冠层内光合有效辐射截获率(IPAR)的时空分布状况。结果表明,施氮水平对早、晚稻株高、穗长、叶长和叶基角均有显著影响,均表现为随施氮水平的增加而增大;早、晚稻孕穗期的分层叶面积指数(LAI)和向上累积LAI大于抽穗后12 d,分层LAI呈冠层中部大于上部和下部的分布特征,最大分层LAI出现在0.58相对高度处;冠层上中部分层LAI和向上累积LAI随施氮水平的增加而增大;向上累积LAI随相对高度呈S型曲线分布,可用Logistic方程定量描述(R~2 0.99);早、晚稻孕穗期的冠层IPAR大于抽穗后12 d,且随施氮水平的增加而增大,其日变化表现为正午较小,早晚较大;株型紧凑的早、晚稻品种,冠层IPAR低;冠层IPAR与向下累积LAI之间的关系可用方程IPAR=a (1-e~(-b×LAI))定量描述(R~2 0.88);冠层内IPAR的三维空间分布表现为冠层上中部水平面上IPAR较低,光斑变化大,冠层下部水平面上IPAR较高,光斑变化较平缓,同一冠层高度水平面上的IPAR呈不均匀分布。研究结果可为双季稻高产栽培及理想株型的优化设计提供支撑。     

沙棘果实中主要活性成分质量分布

沙棘作为一种抗逆性、适应性、萌蘖性较强的植物资源，被广泛应用于黄土丘陵地区荒山绿化、土壤改良、水土保持和砒砂岩治理。沙棘不仅具有良好的生态价值，其果实中富含多种生物活性物质。本文凝练了沙棘果实中活性化合物的构成、分布及活性特征，并对沙棘果实活性物质的研究进行展望。基于相关文献，针对黄酮、花青素、酚酸、有机酸、肌醇、维生素、类胡萝卜素、不饱和脂肪酸、甾醇等广泛存在于沙棘果实中的化学成分进行总结分析，提供沙棘果实中上述活性物质分布情况的综合信息。研究表明，针对沙棘果实中活性物质的构成、分布和活性特征的研究较为丰富，但在部分领域仍缺乏研究，如栽培技术条件对活性物质的影响，活性物质与沙棘果实加工中异味的关联性等。本文为沙棘果实在食品、药品及保健品行业中的综合利用提供了理论支撑，为促进沙棘资源在经济中的全面发展提供参考。      

5种苹果野生资源果实香气物质的分析

以苹果系楸子(Malus prunifolia)、海棠花(Malus spectabilis)、西府海棠(Malus micromalus)、花红(Malus asiatica)和新疆野苹果(Malus sieversii) 5 个野生苹果种为材料，以甲基叔丁基醚（MTBE）为溶剂，进行香气物质的提取，并基于气相色谱质谱联用（GC-MS）技术对香气物质进行分离和鉴定。结果表明：5 种材料中共鉴定出 27 种香气物质，其中醇类 6 种、醛类 7 种、酯类 4 种、有机酸 4 种、萜烯 2 种和苯衍生物 4 种。其中反式-2-己烯醛、辛酸、α-法呢烯、苯酚以及对甲苯酚是 5 个野生苹果果实中共有的香气物质。这 5 种苹果野生资源果实的香气物质主要是以清香型的反式-2-己烯醛等醛类物质为主，但酯类和醇类也是构成不同种苹果特异香气的重要呈香物质。从特征香气组分来看，有8种是5个野生苹果种果实香气成分共有的特征香气，分别是法呢醇、己醛、反式-2-己烯醛、辛醛、壬醛、反式-2-癸烯醛、乙酸丁酯、己酸己酯。其中海棠花的特征香气物质有6种，西府海棠的特征香气物质有5种，新疆野苹果和楸子的特征香气物质有4种，花红苹果的特征香气物质有2种。     

Dietary fishmeal levels affect the volatile compounds in cooked muscle of farmed large yellow croaker Larimichthys crocea

A comparative study on the volatile compounds in cooked muscle of wild and farmed large yellow croaker (LYC) was conducted. The two farmed LYC groups were fed with diets containing 44% (CF) and 25% (LF) of fish meal (FM) respectively. Results showed that 48 volatiles, including aldehydes, alcohols, ketones, hydrocarbons, aromatics, acids, esters, furans and miscellaneous compound, were detected in cooked fillets. The LF group had significantly lower amounts of total aldehydes and ketones, higher content of miscellaneous compound in cooked fillets than that in the CF and wild groups (p < .05). Compared with the wild group, the LF group had significantly lower amounts of total alcohols, acids and esters, while the CF group had significantly lower amounts of total aldehydes, higher content of total ketones in cooked muscle (p < .05). According to the principal component analysis (PCA), some volatiles (propanal, nonanal, etc.) could be considered as sensitive indicators to classify cooked muscle samples. In conclusion, differences in the volatiles in the cooked muscle between the wild and farmed LYC have been found. Low level of dietary FM (25%) changed the volatile profiles in cooked fillets of farmed LYC. A PCA may be useful to screen potential volatiles to classify cooked muscle samples in this study.     

气调对无花果采后品质及活性氧代谢的影响

为研究气调对无花果采后品质及活性氧代谢的影响，以“波姬红”无花果为试材，在(25±0.5)℃和(72±0.5)%相对湿度的环境条件下，以空气为对照，研究4种不同比例气体成分CA1（4%O2+8%CO2）、CA2（4%O2+12%CO2）、CA3（8%O2+8%CO2）、CA4（8%O2+12%CO2）对无花果色差、硬度、咀嚼性、果胶含量、过氧化氢（H2O2）与超氧阴离子含量及过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和超氧化物歧化酶（SOD）活性的影响。结果表明，气调处理不同程度地延缓无花果外观色泽的变化，减缓硬度和咀嚼性的下降，较好地保持了原果胶含量，抑制了可溶性果胶含量的上升，并维持较高的CAT、APX与SOD活性，保持较低的H2O2与超氧阴离子含量。其中8%O2与12%CO2的气调处理效果最佳。     

In vitro and in vivo selection of probiotic purple nonsulphur bacteria with an ability to inhibit shrimp pathogens: acute hepatopancreatic necrosis disease‐causing Vibrio parahaemolyticus and other vibrios

Shrimp cultivation has been faced with huge losses in productivity caused by infectious shrimp pathogenic vibrios, especially Vibrio parahaemolyticus that causes acute hepatopancreatic necrosis disease (AHPND). Hence, purple nonsulphur bacteria (PNSB) were isolated from shrimp ponds for investigating their abilities to control shrimp pathogenic Vibrio spp. and their use as probiotics for sustainable shrimp cultivation. Based on their probiotic properties, strains S3W10 and SS15 were selected because of their strong abilities to produce amylase, gelatinase and vitamin B12. However, only three PNSB strains (SS15, TKW17 and STW181) strongly inhibited V. harveyi_KSAAHRC and V. vulnificus_KSAAHRC including V. parahaemolyticusAHPND strains by secreting antivibrio compounds. Four selected PNSB also grew in the presence of pancreatic enzymes, and they were identified as Rhodobacter sphaeroides for strains S3W10, SS15 and TKW17 and Afifella marina for strain STW181. The effects of a mixed culture were also investigated as follows: T1 (S3W10 + SS15), T2 (S3W10 + TKW17) and T3 (S3W10 + STW181) on postlarval white shrimp (Litopenaeus vannamei) for 60 days by comparison with a control. All three probiotic PNSB sets significantly improved the digestive enzyme activities and shrimp growth with their proliferation in shrimp gastrointestinal tract although the shrimp survival was not significantly different. They also significantly reduced the cumulative mortality of shrimp exposed to a virulent AHPND strain (V. parahaemolyticusSR2). This is the first to conclude that selected probiotic PNSB strains have great potential to be used for shrimp cultivation to control vibrios including AHPND strains.     

低温风干工艺下酱鸭加工过程中品质特性变化规律研究

为改善酱鸭的质地、色泽和风味,本试验在传统酱鸭加工工艺的基础上,引入低温风干工艺制备酱鸭,并研究其加工过程中理化特性(水分含量、色泽、剪切力值、质构特性)和挥发性风味成分的变化。结果表明,在加工过程中,酱鸭水分含量从76.55%降至58.27%(P0.05);与原料肉相比,L~*值在风干6 h显著降低,a~*值在腌制和风干结束下降,b~*值和咀嚼性在酱制阶段增加,杀菌阶段下降,硬度在酱制阶段升高,而弹性和内聚性均在杀菌阶段降低;与风干24 h相比,胶着性在杀菌阶段降低(P0.05),剪切力值先升高后下降。酱鸭挥发性风味成分分析显示,酱鸭成品有70种挥发性风味成分,主要为萜烯类、醛类、呋喃类、酮类、烃类和醇类;其中,莰烯、己醛和2-戊基呋喃是酱鸭成品主要的特征风味成分,分别占总相对含量的16.51%、10.44%和11.88%。本试验结果为低温风干工艺下酱鸭品质变化特征的研究提供了一定的理论依据。     

Secondary Stress Responses in Juvenile Brazilian Flounder,Paralichthys orbignyanus,throughout and after Exposure to Sublethal Levels of Ammonia and Nitrite

This study investigated the secondary stress responses of Paralichthys orbignyanus exposed to ammonia and nitrite and after recovery. Fish were exposed to 0.12, 0.28, and 0.57 mg NH₃‐N/L, or 5.72, 10.43, and 15.27 mg NO₂‐N/L for 10 d followed by the same time length for recovery. Ammonia‐ and nitrite‐free water was used as a control treatment. Blood samples were collected after 1, 5, and 10 d of exposure and after recovery. Fish exposed to ammonia presented lower and higher glucose levels after 10 d of exposure and recovery, respectively. Ammonia induced initial and transient ionic disturbances and metabolic alkalosis. Nitrite exposure caused hyperglycemia, increased plasma K⁺ levels, and respiratory alkalosis, whereas metabolic acidosis was observed after recovery. Increased proportion of monocytes and/or granulocytes and reduced number of lymphocytes were demonstrated in fish exposed to 0.28 mg NH₃‐N/L (Day 1) and 10.43 mg NO₂‐N/L (Day 5) and after recovery in the 0.28 and 0.57 mg NH₃‐N/L treatments. Exposure to ammonia decreased the proportion of granulocytes on Day 5. In conclusion, exposure to concentrations at 0.12 mg NH₃‐N/L and 5.72 mg NO₂‐N/L provoked physiological disorders in Brazilian flounder. Nonetheless, fish exposed to 5.72 mg NO₂‐N/L following a 10‐d recovery period showed complete resumption of homeostasis.