中药黑白丑研究现状

在广泛进行文献检索的基础上,概述了中药黑白丑资源、成分、药理、毒理和临床应用的研究现状。     

粉条儿菜属药学研究概况

在广泛检索文献的基础上,概述了粉条儿菜成分及临床应用等方面的研究,为对其进行深入开发利用提供了参考依据。     

酶法改性干酪风味配料的加工技术

酶改性干酪（EMC）作为酶法改性干酪风味配料的主要产品,可以赋予风味平淡的产品以特殊的干酪风味特性。本文介绍了EMC生产工艺以及生产过程中所用的酶和发酵剂。     

红枣汁调味乳研制

[目的]研制红枣汁调味乳的最佳配方。[方法]采用U10(1010)均匀设计并通过感官评价方法对红枣汁调味乳配方进行优化。[结果]优化的结果显示红枣汁调味乳最佳配方为牛乳含量81.0%,红枣汁添加量11.3%,蔗糖添加量3.5%,柠檬酸钠添加量1.0‰,复合稳定剂添加量1.65‰。[结论]采用均匀设计与感官评分方法得到的红枣汁调味乳配方较准确可靠,具有实用价值。     

环介导等温扩增技术及其在转基因作物检测中的应用

转基因作物及其产品的安全性一直存在着较大的争议,人们对转基因产品仍持谨慎态度。因此,快速、准确、灵敏的转基因检测手段对转基因生物的安全监管至关重要。环介导等温扩增(LAMP)是一种恒温核酸扩增的技术,其设备简单、成本低廉、结果可视化,且灵敏度高,现已广泛应用于细菌、病毒、寄生虫、转基因等检测行业。介绍了LAMP技术的原理、特点和联合应用其他技术,及其在转基因作物与产品检测方面的应用情况。     

五味消毒饮及各味药物对化脓性细菌的抑菌试验与病理模型疗效观察

采用牛津小杯法和攻毒法,观测“五味消毒饮”复方、单味药对化脓性细菌的抑菌效果,及对兔热毒性病理模型的疗效。结果表明：“五味消毒饮”复方、单味药对三种化脓性细菌均有不同程度的抑制作用;复方针剂的抑菌效果优于水煎剂。进一步验证“五味消毒饮”治疗疮痛肿毒的作用。     

蒙山虫草与冬虫夏草化学成分对比分析

本文通过硅胶薄层色谱、红外光谱、紫外光谱等图谱以及常规化学分析方法对人工栽培蒙山虫草与天然冬虫夏草的主要成分进行了对比研究。结果表明 ,蒙山虫草在甾醇、酚、生物碱、有机酸、虫草酸、灰分和氨基酸等方面与天然冬虫夏草基本一致     

浅析硒对烟草的影响

长期以来,微量元素硒是人类营养界所关注的重点和研究的热点,硒是烟草生长需要的一种微量元素,具有重要的生理活性,能被烟草富集。本文着重从烟叶含硒量、硒对烟叶的作用机理、硒对烟叶化学成分的影响等几个方面对硒的研究加以综述。并且最后对富硒烟叶进行了展望。     

Assessing the implications of variability in the digestible protein and energy value of lupin kernel meals when fed to rainbow trout, Oncorhynchus mykiss

A series of studies were designed to examine the degree of variability in the digestibility of protein and energy from lupin (Lupinus angustifolius) kernel meals when fed to rainbow trout (Oncorhynchus mykiss) and the potential implications of this variability. The digestibility of protein and energy from 10 different varieties of lupin kernel meal was assessed where the test ingredient comprised 30% of each test diet. Digesta was collected using faecal stripping techniques. Digestible protein value ranged from 331 to 508 g/kg DM and digestible energy values ranged from 10.6 to 13.3 MJ/kg DM. To examine the implications of variability in digestible protein and energy value, two lupin kernel meals from the extremes of the protein digestibility range (Lupin-1: AD_N ~ 70% and Lupin-2: AD_N ~ 100%) were chosen for assessment in two growth studies. Soybean meal and a reference diet with fishmeal as the only protein source were also included in the study. In the first growth experiment the test ingredients were included at equal concentrations (40%) in protein-limiting diets (350 g protein/kg DM) and fed at either of two ration levels (restricted and satiety). Diets were formulated on a crude basis so as to place the test variable on the variability in digestible protein value of the diets. In the restricted-fed treatments growth of fish fed the reference diet was highest, but not significantly better than lupin-H. Growth of fish fed the lupin-L diet was significantly poorer than both the reference and lupin-H diets, but not poorer than the soybean diet. The growth responses observed from this experiment clearly showed that the differences in feed intake and/or digestible protein value could be demonstrated in terms of significant differences in growth outcomes. In a second growth study high-nutrient dense extruded diets (400 g protein/kg and 23.5 MJ/kg) were prepared with a more practical level of 25% inclusion of the same test materials. Again the diets were formulated on crude basis so as to place the test variable on the variability in digestible protein and energy value of the diets. Growth of fish restrictively fed the lupin-H diet was highest, but not significantly better than the soybean, reference or lupin-L treatments restrictively fed. Growth of fish satietal fed the soybean diet was significantly poorer than the reference and lupin-H diets, but not compared to the lupin-L diet. The growth responses observed from this experiment showed that the differences in digestible protein and energy value could not be demonstrated in terms of significant differences in growth outcomes, and that feed intake variability and excess nutrient supply masked the effect of this variability; particularly at the satietal feed intake levels.     

茶树菇深层发酵产物与子实体营养成分的分析

对茶树菇深层发酵产物和子实体的一般营养成分、氨基酸的组成及含量、微量元素的含量以及不同来源的茶树菇多糖的单糖组成进行了分析.结果表明,茶树菇发酵菌丝体、发酵液和子实体均合有17种氨基酸,以谷氨酸和天冬氨酸含量最高,必需氨基酸中茶树菇菌丝体和子实体都以亮氨酸含量最高,发酵液以赖氨酸含量最高.茶树菇菌丝体和子实体中均含有较高的Ca、Fe、Zn等人体易缺少的微量元素,菌丝体中的微量元素含量的多少易受培养基成分的影响,与子实体中微量元素含量有差别.胞内粗多糖中多糖含量为11.2%,胞外粗多糖中多糖含量为20.3%.不同来源的茶树菇深层发酵多糖在单糖组成上基本相似,都是以葡萄糖作为其主要成分,其次是半乳糖,除了5种标准单糖外,可能还含有其他单糖.茶树菇胞内多糖和胞外多糖各主要单糖组成及质量分数分别为阿拉伯单糖0.74%、1.10%,木糖1.41%、0.62%,甘露糖0.96%、1.30%,葡萄糖22.3%、26.3%,半乳糖2.97%、3.15%.