Crude garlic extract significantly inhibits replication of grapevine viruses

Efforts to control viral diseases of grapevine include the production of certified material and development of virus-resistant transgenic grapevines. However, effective antiviral agents, once the viruses have infected the plants, are still lacking. This study shows that a crude garlic extract has significant antiviral activity against grapevine viruses. Replication of grapevine leafroll-associated virus 2 (GLRaV-2) was obviously inhibited in grapevine cv. Cabernet Sauvignon calli treated with diluted (1:100) garlic extract. The relative RNA levels of GLRaV-2 and grapevine fleck virus (GFkV) in cv. Summer Black grapevine in in vitro-grown plantlets 10 days after treatment with diluted (1:100) garlic extract were about 22% and 20%, respectively, of that in controls. The viral RNA accumulation of GLRaV-2, GFkV, grapevine virus A (GVA), grapevine fanleaf virus (GFLV) and grapevine rupestris stem pitting-associated virus (GRSPaV) in field-grown grapevine cv. Centennial Seedless plants sprayed with diluted (1:100) garlic extract were about 31–40%, 26–38%, 18–31%, 17–42% and 15–18%, respectively, of that in controls. Moreover, the garlic extract treatment led to a significant decrease in viral RNA accumulation of GLRaV-3, GLRaV-2, GVA, GFkV, GFLV, GRSPaV and grapevine Pinot Gris virus in pot-grown grapevine cv. Shine Muscat plants, and viral disease symptoms in these plants were obviously attenuated. In addition, this extract significantly induced expression of pathogenesis-related protein genes and stimulated activity of antioxidant enzymes in grapevines. Taken together, these results indicate that the crude garlic extract acts as a significant inhibitor against a broad range of grapevine viruses.     

探究姜和大蒜粗提取液对甘蓝枯萎病菌的抑制作用

研究旨在了解不同浓度姜和大蒜粗提取液对甘蓝枯萎病菌的抑制效果及对菌丝形态结构的影响,以此初步获得最适合的抑制病原菌的植物粗提取液浓度。以姜和大蒜粗提取液为供试材料,测定不同浓度2种粗提取液对甘蓝枯萎病菌尖孢镰刀菌的生长情况、孢子浓度、孢子萌发率及菌丝结构的影响。结果表明,2种粗提取液均能抑制并降低尖孢镰刀菌的生长速率、孢子浓度和孢子萌发率,且大蒜粗提取液比姜粗提取液抑制效果更显著,在低浓度下对菌丝形态结构的影响也比姜粗提取液明显,大蒜粗提取液在各浓度下与对照相比均达极显著差异,且大蒜浓度为0.4 g/mL时对尖孢镰刀菌孢子萌发率抑制达100%。该试验证实大蒜对甘蓝枯萎病菌有极显著抑制作用,为使用间种或轮作大蒜进行田间防治甘蓝枯萎病菌提供了参考。     

QuEChERS-超高效液相色谱-串联质谱技术同时测定大蒜中10种农药残留

建立了快速、准确测定大蒜中10种农药多残留的QuEChERS-超高效液相色谱-串联质谱检测技术。样品经酸化乙腈提取,无水硫酸镁(500 mg)除水后,用N-丙基乙二胺(PSA,500 mg)和十八烷基键合硅胶(C₁₈,500 mg)净化,以乙腈和0.1%甲酸水溶液为流动相进行梯度洗脱,Waters C₁₈色谱柱分离,采用正离子多反应监测(MRM)模式检测,基质匹配标准溶液外标法定量。10种农药的检出限在0.020~0.800 μg·kg^-1,定量限在0.067~2.670 μg·kg^-1。线性范围内相关系数均大于0.99。加标回收率在73.4%~109.0%,相对标准偏差在1.2%~9.8%。结果表明,该方法简便、快速、灵敏度高、重现性好,可同时测定大蒜中10种农药。     

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.     

新疆卡提拉玛工艺配方的研究

熟牛油、生奶皮、白砂糖是制作新疆塔吉克族特色面制品的主要原料。通过正交试验确定三者在卡提拉玛中的添加量，研制具有新疆独特风味的卡提拉玛。在基本配方（高筋小麦粉500 g，酵母3 g，食盐2 g，鸡蛋清30 g，牛奶185 mL，饮用水100 mL，清油4 mL）的基础上，确定三者最佳添加量（以高筋粉为基重）。结果表明：加入熟牛油6 mL、生奶皮15 g、白砂糖3 g，可制作出色泽金黄、口感醇香、质地酥脆、具有生奶皮特有香气的新疆卡提拉玛。     

Changes in blood profile in sheep receiving raw garlic,garlic oil or monensin

This study aimed to evaluate the effects of supplementing a basal diet (CTR) with raw garlic (GAR) or garlic oil (GAO) on blood profile in sheep. Monensin (MON, 33 mg/kg DM) was used as positive control. Four ruminally fistulated rams were used in three experiments each arranged in a 4 × 4 Latin square design with 28‐day periods. Experiments 1 and 2 differed in the dose of GAR (75 vs. 100 g/kg DM) and GAO (500 vs. 750 mg/kg DM), while experiment 3 was designed to compare the two doses of each additive (GAR and GAO). The animals were fed a basal diet as TMR consisting of 77.83% forage (alfalfa hay and corn silage) and 22.17% concentrate, providing 10.50 MJ/kg DM (metabolizable energy) and 16.5% crude protein to cover maintenance energy and protein requirements. Supplementation of monensin decreased (P < 0.05) β‐hydroxybutyrate (BHB) and non‐esterified fatty acid (NEFA) concentrations in the blood compared with other treatments. There was no significant effect of additives on serum concentration of glucose, total triglycerides, cholesterol, total protein, albumin and blood urea nitrogen (BUN). Although the serum insulin concentration was elevated in sheep receiving MON and GAO (P < 0.01), no change was observed in blood glucose concentration. No significant effect of GAO and GAR was observed in key energy and protein‐related blood metabolites. However, administration of monensin had a positive influence on energy indices. In conclusion, whereas parameters characterizing the energy balance did not show a significant effect of GAR supplementation, a higher insulin concentration in GAO‐treated animals was observed.     

基于图像处理与GUI的大蒜切脐的研究

本课题采用数字图像处理技术,通过研究适合于大蒜切脐定位的专用算法,通过GUI界面编程编写出大蒜切脐软件系统,实现对切脐位置的自动、精确定位。结果表明,该程序能够很好的将大蒜根须与蒜体区分,为大蒜切脐机械化的实现提供了技术支持。     

提取剂对大蒜鳞茎提取液抑制黄瓜枯萎病的效应

为反映提取剂类型对大蒜鳞茎提取液抑菌能力的影响,用水、乙醇,丙三醇作为大蒜鳞茎杀菌物质的提取剂,采用孢子萌发法对黄瓜镰刀菌枯萎病菌孢子抑杀.研究结果表明,3种提取溶剂制成的大蒜鳞茎提取液对枯萎病菌孢子抑制的EC50值分别为0.2884%、0.2818%和0.2454%,较低的提取液浓度达到了较好的抑菌效果.水、乙醇、丙三醇都可以作为大蒜鳞茎的提取剂,3种提取溶剂的大蒜鳞茎提取液毒力相当,孢子抑制萌发率随着大蒜鳞茎提取液浓度增加而升高.     

乐都紫皮大蒜叶片生长发育与果聚糖代谢的关系

为了探讨高原大蒜生长特性及其果聚糖代谢规律,分析叶片生长发育与果聚糖代谢的关系,本研究以"乐都紫皮大蒜"为材料,对不同发育期的大蒜叶片生长情况、生理指标及其果聚糖代谢关键基因的表达特征进行了解析。结果表明:随着生育期的延续,大蒜植株的最大叶长、最大叶宽和单株叶片数均稳步增加。叶片生理指标呈现先升高后降低的趋势,总叶绿素含量在花芽分化之前快速上升,在抽薹期达到最大值2.32 mg/g FW;组织含水量在鳞茎膨大初期达到最大值89.06%,随后急剧降低。在整个发育过程中,大蒜叶片蔗糖:蔗糖1-果糖基转移酶基因(1-SST)和果聚糖外切水解酶基因(1-FEH)表达量存在显著差异,从幼苗期至鳞茎膨大初期,1-SST基因表达量显著高于1-FEH。1-SST的表达在全生育期表现为"升高-降低"的趋势,在抽薹期,1-SST的表达量达到峰值,比幼苗期提高了17.51倍;1-FEH在全生育期的表达量均较低,呈现起伏波动的趋势,在收获期表达量最高,是苗期的2.41倍。综合分析说明,大蒜叶片叶绿素和果聚糖的合成高峰主要在抽薹期,抽薹期是大蒜叶片生长发育和果聚糖代谢的关键时期,大蒜可通过叶绿素的合成以及1-SST和1-FEH的差异表达进一步影响鳞茎果聚糖的累积。     

大蒜根腐病根际土壤真菌群落结构及多样性分析

研究旨在解析根腐病发生时大蒜根际土壤真菌群落结构,明确大蒜根腐病与根际土壤真菌群落多样性变化的关系,探明根腐病发生的微生态机制,为病害的防控提供理论基础。以新疆连续3年的大蒜根腐病发病田的根际土壤为研究对象,采用高通量测序方法对大蒜根际土壤总DNA的真菌ITS区序列进行大规模测序分析。结果表明,与健康对照相比,在门的水平上,子囊菌门和接合菌门真菌是大蒜根腐病根际土壤的优势真菌类群,其中高水平的子囊菌门菌群与病害发生有着密切的关系。在属的水平上,注释获得137个属,其中19个属与大蒜根腐病有较大的相关性。镰刀菌属真菌数量在病土中高于健康对照。随着连作年限的延续,根腐病的发生愈发严重,土壤中真菌群落的Shannon指数、Simpson指数、真菌属的数量逐年降低,大蒜根腐病的发生与植株根际真菌群落组成及多样性密切相关,土壤真菌类群的平衡和多样性改变是根腐病发生的一大诱因。