西湖平原区连续13年定位施肥对麦、稻产量及土壤肥力的影响

以浙江省水网平原水稻主产区土壤为对象,通过定位试验,研究了连续13年的不同施肥处理对麦稻产量、土壤养分状况和物理性状的影响。结果表明,化肥配施有机肥可显著提高麦、稻产量; 不同施肥处理的长期定位试验土壤有机质含量和全氮均呈上升趋势,增幅依次为: 栏肥+NPK秸秆+NPKNPK秸秆栏肥CK处理; 土壤碱解氮和速效磷也呈增加趋势,以栏肥+NPK处理的增幅最为明显。土壤物理性状的分析表明,长期施肥均能明显增加土壤水稳性团粒含量和土壤孔隙度。经土壤养分平衡分析,栏肥+NPK、秸秆+NPK和NPK处理的氮和磷呈现盈余,秸秆和CK处理氮和磷亏缺; 栏肥+NPK和秸秆+NPK处理钾基本平衡,NPK、秸秆、栏肥和CK处理钾严重亏缺。长期定位试验进一步证明有机肥与氮、磷、钾化肥长期配合施用可实现当地农作物持续稳产,农田施肥管理要注意适当减少氮、磷投入,增加钾肥施用量,保持农田土壤养分平衡。     

化肥减施下有机物料对砂姜黑土有机碳组分和养分含量的影响

为探明氮、磷、钾化肥减施下有机物料对砂姜黑土固碳培肥的影响,于2018—2020年开展大田试验,设置常规单施化肥(F)、常规施肥+生物炭(F+B)、化肥减量20%+生物炭(80%F+B)、常规施肥+秸秆还田(F+S)、化肥减量20%+秸秆还田(80%F+S)5个处理,分析水稻季化肥减量配施生物炭或秸秆还田对土壤总有机碳和活性有机碳含量、所占比例,碳库管理指数及养分含量的影响。结果表明,相较于单施化肥,常规施肥下增施生物炭土壤总有机碳含量显著提高19.6%。化肥减量配施有机物料显著提高了土壤水溶性有机碳、颗粒有机碳和易氧化有机碳含量,较F处理分别增加21.6%~28.6%、46.2%~61.1%和16.2%~36.3%,其中80%F+S处理土壤易氧化有机碳和颗粒有机碳含量、所占比例及土壤碳库管理指数均最高。F+B处理土壤有效磷和速效钾含量最高,较F处理分别提高11.1%和30.8%,其他处理有效磷含量则降低6.5%~15.7%。主成分分析表明,活性有机碳组分和碳库管理指数在80%F+S处理中具有较高载荷,而F+B处理土壤有效磷、pH和速效钾因子得分较高。化肥减施下秸秆还田有利于提高砂姜黑土活性有机碳含量、所占比例及碳库管理指数,而常规施肥下配施生物炭能够促进土壤总有机碳积累和磷、钾有效性。本研究结果可为沿淮平原稻麦轮作区化肥减量增效、农业废弃物资源化利用提供技术支撑。     

控释肥配施玉米秸秆对麦季土壤酶活性及养分的影响

为了探究控释尿素掺混肥与玉米秸秆长期互作对麦季土壤酶活性和土壤养分状况的影响,基于华北平原棕壤区小麦—玉米轮作8年定位施肥试验,对比研究了玉米秸秆还田(S)与不还田条件下施用控释尿素掺混肥(CRF)与普通尿素掺混肥(BBF)对麦季土壤酶活性及土壤养分的影响。结果表明:秸秆不还田条件下,CRF处理较BBF处理显著提高土壤中性磷酸酶(返青期和成熟期)、蔗糖酶(返青期和孕穗期)和纤维素酶(返青期和孕穗期)活性及成熟期有机质、硝态氮和有效磷含量,其中,成熟期中性磷酸酶活性显著提高29.6%,硝态氮含量显著提高34.8%。秸秆还田条件下,BBF+S处理成熟期脲酶、纤维素酶,孕穗期中性磷酸酶活性显著高于CRF+S处理,其他时期2种类型掺混肥土壤酶活性无显著差异。CRF+S处理成熟期土壤全氮、有机质、硝态氮和有效磷含量显著高于BBF+S处理。氮肥种类和玉米秸秆还田的交互作用对土壤中性磷酸酶、蔗糖酶和纤维素酶活性及土壤全氮、硝态氮、铵态氮、有效磷和速效钾含量影响显著,秸秆还田较不还田处理显著提高中性磷酸酶、蔗糖酶活性、速效钾和有效磷含量。综上表明,玉米秸秆还田和不还田条件下控释尿素掺混肥较普通尿素掺混肥处理均能显著增加土壤有机质含量,提高小麦后期速效氮磷养分的供应强度和供应容量,其中玉米秸秆还田配施控释尿素掺混肥处理在提高土壤酶活性和土壤养分方面表现最优。研究结果可为秸秆还田下氮肥优化施用提供理论依据。     

生物炭和AM真菌配施对连作辣椒生长和土壤养分的影响

研究生物炭和丛枝菌根(arbuscularmycorrhizal,AM)真菌对连作辣椒生长和土壤养分的影响,可为辣椒连作土壤改良和新型肥料的开发提供理论依据。采用温室盆栽试验,设置4个生物炭添加水平(0、1%、2%、3%), 2个接菌水平[接菌(+AM)和不接菌(-AM)]。辣椒生长60 d后收获并测定其生理指标、土壤酶活性及土壤养分含量。结果表明,施加生物炭和接种AM真菌处理促进了连作辣椒的生长,提高了辣椒叶片净光合速率、蒸腾速率、气孔导度和叶绿素含量。接种AM真菌对辣椒的促生效果弱于生物炭,而生物炭和AM真菌配施的促生效果最佳。接种AM真菌促进辣椒对P吸收的效果优于生物炭;但对于K吸收来说,施加生物炭的效果优于接菌。生物炭(3%)和AM真菌配施条件下,辣椒根部N、P、K含量分别较对照(0生物炭和-AM处理)显著提高74.04%、106.42%和78.82%。生物炭(3%)与AM真菌配施处理菌根侵染效果最佳,侵染率高达58.96%,较0生物炭+AM处理提高41.59%。土壤pH随生物炭添加量的增加呈增加趋势,但差异不显著。土壤脲酶、蔗糖酶活性随生物炭添加量的增加呈增加趋势,且差异显著,接种AM真菌处理对其影响不显著。土壤速效钾、有效磷、有机质含量随生物炭添加量的增加而增加,接种AM真菌对土壤有机质含量、阳离子交换量(CEC)无显著影响。土壤速效钾、有效磷、碱解氮含量均在生物炭(3%)和AM真菌配施条件下达最大。与单一处理相比,生物炭和AM真菌配施在促进连作辣椒生长、改善连作土壤养分方面具有显著的协同增效作用,尤其是3%生物炭与AM真菌配施条件下效果最佳。     

不同氮源与镁配施对甘蓝产量、品质和养分吸收的影响

采用田间试验和室内分析相结合的方法,研究不同氮源与镁配施对甘蓝(Brassica oleracea L.)产量、品质和养分吸收的影响。试验在等氮条件下设4个氮源,分别为不施氮肥、100%铵态氮、50%铵态氮+50%硝态氮、100%硝态氮;设4个硫酸镁施用量,分别为0、75 kg·hm-2、150 kg·hm-2、300 kg·hm-2。结果表明,100%硝态氮与中量(150 kg·hm-2)镁配施处理的甘蓝产量比不施肥处理、100%铵态氮与中量镁配施处理和50%铵态氮+50%硝态氮与中量镁配施处理分别增产56.9%、14.7%和5.2%。施用100%硝态氮处理的甘蓝产量略高于50%硝态氮+50%铵态氮处理,比施用100%铵态氮处理和不施肥处理分别增产13.0%和44.2%。施用低量(75kg·hm-2)镁肥的甘蓝产量比不施镁肥增产9.3%,而增加镁肥用量对甘蓝产量没有显著影响。施用100%硝态氮、50%铵态氮+50%硝态氮和100%铵态氮处理的甘蓝硝酸盐含量比不施氮肥处理分别增加84.4%、63.4%和6.9%。100%硝态氮与高量(300 kg·hm-2)镁肥配合施用的甘蓝硝酸盐含量比不施肥处理、100%铵态氮与高量镁肥配施处理和50%铵态氮+50%硝态氮与高镁肥配施处理分别增加101.4%、82.3%和14.1%。施用高量镁肥处理甘蓝硝酸盐含量比不施肥处理增加11.2%。随着硝态氮比例增加,甘蓝维生素C、还原糖、总氨基酸含量相应增加,镁肥施用量对甘蓝维生素C、还原糖、总氨基酸含量影响明显。随着硝态氮比例增加,甘蓝对磷、钾和钙吸收量显著增加;随着镁施用量增加,磷、钾和镁吸收量相应增加。不同氮源与镁肥相互作用对甘蓝维生素C含量,氮、磷、钾、钙和镁养分吸收均有明显的影响。本研究表明,50%硝态氮和50%铵态氮混合与适量镁肥配合施用,既能增加甘蓝产量,提高维生素C、还原糖和总氨基酸含量,又能减少硝酸盐含量,提高甘蓝品质。     

不同施肥模式对旱地土壤氮磷钾径流流失的影响

利用长期定位田间小区试验,研究不同施肥模式(不施肥、施纯化肥、化肥与生物黑炭共施、有机无机肥配施、有机无机肥配施添加生物黑炭)对旱地土壤磷钾径流流失的影响。结果表明:施肥可显著增加旱地土壤各种形式氮素的流失。与单施化肥相比,化肥与生物黑炭配施、有机无机肥配施、有机无机肥与生物黑炭共施均可显著降低旱地土壤各种氮素(TDN、PN、TD)径流流失,降幅分别为37.13%~65.66%,24.17%~54.04%,30.47%~59.69%,降低作用的大小为化肥与生物黑炭配施有机无机肥配施有机无机肥配施与生物黑炭共施。施肥可显著增加旱地土壤磷钾径流流失,与单施化肥相比,化肥与生物黑炭共施、有机无机肥配施、有机无机肥配施添加生物黑炭均可显著降低旱地土壤磷钾素径流流失,对可溶性磷(TDP)、颗粒态磷(PP)、总磷(TP)降幅分别为17.71%~42.19%,9.82%~29.97%,12.08%~31.22%,对钾素降幅为23.24%~33.91%,其中均以化肥与生物黑炭共施处理对磷钾素的径流流失降低幅度最大。在总磷的径流流失中,各处理均以颗粒态磷为主,占总磷流失量的百分比为89.72%~92.02%。旱地土壤地表径流量是决定颗粒态磷和总磷流失的主要因子之一,而对可溶性磷和钾素的流失无直接影响。综上所述,有机无机肥配施添加生物黑炭可有效的减少旱地土壤氮素径流流失,化肥与生物黑炭共施可有效的减少旱地土壤磷钾素径流流失。     

聚磷酸铵与不同物料配施对滨海盐化潮土磷素形态的影响

为研究聚磷酸铵与生物炭、秸秆配施对滨海盐化潮土有效磷和无机磷形态转化特征的影响。利用室内培养试验,设置不施用聚磷酸铵（CK）、单施聚磷酸铵（OA）、聚磷酸铵配施生物炭（AB）、聚磷酸铵配施秸秆（AS）、聚磷酸铵配施生物炭及秸秆（ABS）5个处理。采用Tiessen修正后的Hedley磷素分级法研究了滨海盐化潮土中无机磷形态随时间的变化规律。结果表明：1）与CK相比,添加聚磷酸铵的处理有效磷含量显著提高了2.46～4.02倍（P<0.05）。培养末期,ABS处理有效磷含量较AB、AS分别显著提高了15.01%和19.20%（P<0.05）。2）随培养时间的延长,不同处理间树脂交换磷（Resin-P）含量变化趋势不同,OA和AB处理呈增加趋势,AS和ABS处理呈下降趋势,培养末期AS和ABS处理Resin-P含量较OA处理分别显著降低了39.98%和31.06%;碳酸氢钠浸提态磷（NaHCO3-P）含量随时间先增加后降低,在培养第28天达到最大值,且ABS处理最高;氢氧化钠浸提态磷（NaOH-P）和稀盐酸浸提态磷（D. HCl-P）含量随培养时间延长总体呈增加趋势,培养末期,ABS处理NaOH-P含量较OA显著提高了54.07%（P<0.05）;浓盐酸浸提态磷（C. HCl-P）和残渣态磷（Residue-P）含量整体呈下降趋势,AB和ABS处理Residue-P含量在培养末期较OA显著增加了34.01%和26.12%（P<0.05）。3）滨海盐化潮土中磷素主要以HCl-P和Residue-P形式存在,约占88.60%～92.20%。相关分析表明,不同磷形态与土壤有效磷相关系数大小依次为D. HCl-P、Resin-P、NaOH-P、NaHCO3-P、Residue-P、C. HCl-P。综上,培养期内,单施聚磷酸铵或配施生物炭、秸秆能够增加NaOH-P和D. HCl-P含量,降低C. HCl-P和Residue-P含量。聚磷酸铵配施生物炭和秸秆（ABS）提高滨海盐化潮土磷素有效性的效果最好,Resin-P和D. HCl-P对有效磷贡献最大。研究结果对滨海盐化潮土磷素有效性提升和无机磷素形态转化研究具有重要意义。     

秸秆还田配施缓控释肥对土壤养分和作物产量的影响

研究基于一个长期定位的裂区试验,其中两个主区为秸秆还田区和秸秆不还田区,每个主区设7个处理,分别为施用180、375和600 kg ha-1控释肥和相应的化肥以及对照,以冬小麦—夏玉米轮作体系为研究对象,主要研究秸秆还田和控释肥对土壤养分变化以及作物产量的影响。研究结果表明:秸秆还田可以提高土壤有机质和全氮含量,其中有机质含量比不还田区增加了10.65%、全氮含量增加了18.68%;土壤速效磷和速效钾含量分别由不还田区的9.17 mg kg~(-1),152.29 mg kg~(-1)提高到秸秆还田区的10.83 mg kg~(-1)和253.66 mg kg~(-1);施用控释肥处理的有机质含量都高于施用化肥的处理;施用控释肥对土壤全氮、速效磷和速效钾含量影响不大。从2009年到2016年,秸秆还田配合施用控释肥的各处理小麦产量高于秸秆还田配施化肥的处理,也高于秸秆不还田的控释肥处理和化肥处理,增加幅度为1.61%~23.59%。秸秆还田配施控释肥的各处理较化肥处理的玉米产量高,也较秸秆不还田下控释肥处理和不还田配施化肥处理高,增加幅度为2.22%~15.06%。秸秆还田配施180 kg ha~(-1)缓控释肥的小麦和玉米多年平均产量为最高。     

化肥减量配施生物炭对木姜叶柯土壤肥力与真菌群落特征的影响

为揭示化肥减量配施生物炭对木姜叶柯土壤肥力与真菌群落特征的影响,以木姜叶柯为研究对象,采用L9(34)正交试验,设置9个配方施肥处理和不施肥对照处理(RCK),分别测定土壤pH、碱解氮、速效钾、全钾、有效磷、全磷、有机质含量以及根际土壤真菌群落结构特征与丰度,并分析土壤 pH、土壤养分和土壤真菌群落结构之间的关系。结果表明:(1)化肥减量配施生物炭可显著提高土壤pH、碱解氮、速效钾、全钾、有效磷、全磷、有机质含量,与RCK对比,pH提高了0.84%～10.95%,碱解氮提高了5.58%～51.79%,速效钾提高了10.64%～192.40%,全钾提高了12.16%～35.14%,有效磷提高了27.87%～208.23%,全磷提高了1.75%～50.88%,有机质含量提高了74.4%～211.69%。(2)根际土壤真菌Alpha多样性指数分析结果显示,化肥减量配施生物炭能显著提高土壤真菌丰度,其中R1、R4、R6和R7处理真菌多样性显著高于RCK,其中R7处理的土壤真菌Shannon 指数最大,相比RCK提高了1.77 个单位。(3)化肥减量配施生物炭影响了土壤真菌群落组成结构,R5、R8、R9处理与R1、R4、R6、R7处理以及R1、R6、R8处理分别提高了担子菌门、子囊菌门、被孢霉门的相对丰度。(4)RDA冗余分析显示,有效磷与速效钾对真菌群落结构存在明显作用。综上,化肥减量配施生物炭可显著提高土壤pH以及土壤养分,进一步提升土壤肥力,有效缓解土壤酸化,改善土壤环境,提高木姜叶柯根际土壤真菌群落的丰富度与多样性,进而影响群落结构。其中有效磷与速效钾对土壤真菌群落的影响较大。R9处理(生物炭30 g+尿素20 g+过磷酸钙9 g+氯化钾6 g)能有效改善土壤质量,R6处理(生物炭20 g+尿素     

玉米秸秆及相关废弃物对黑土腐殖质结合形态的影响

通过3年盆栽试验,系统研究施用玉米秸秆及相关废弃物后黑土腐殖质结合形态含量及其组成的变化。结果表明,秸秆直接配施化肥(MS+NPK)、牛粪配施化肥(秸秆作为饲料养牛,CM+NPK)、菌渣配施化肥(秸秆培养食用菌,FD+NPK)3种处理的松结态腐殖质含量及其H/F比值始终显著高于对照(CK)及单施化肥(NPK),有利于增强土壤养分的供应能力。CK和NPK处理联结态腐殖质含量3年持续降低,而3种配施处理呈现出先增加后降低的趋势,更有利于联结态腐殖质的积累。各处理对土壤稳结态腐殖质及其HA、FA含量的影响无明显差异,受施肥影响较小。与CK和NPK处理相比,3种配施处理紧结态腐殖质含量逐年降低,促进土壤腐殖质的活化;同时它们的松/紧比值逐年增加,可提高腐殖质的品质。综上,玉米秸秆及相关废弃物与化肥配施能够一定程度改善土壤腐殖质结合形态含量及其组成的性质,产生良好的培肥效果,其中以秸秆、牛粪较好,菌渣次之。     

Phytotoxicity of cobalt,vanadium, titanium,silver, and chromium

Abstract

The phytotoxicity of five nonessential elements (Co, V, Ti, Ag, Cr) to higher plants was studied in solution culture experiments with bush beans (Phaseolus vulgaris L. C.V. Improved Tendergreen). All, but in varying degrees, tended to concentrate in roots with a decreasing gradient to stems and leaves. Cobalt was one of the more mobile of the five trace metals. Its toxicity was expressed as severe chlorosis; 43 (with 10^‐5 M) and 142 (with 10^‐4 M) μg Co/g dry weight in leaves resulted in severe chlorosis. Vanadium as 10^‐4 M vanadate resulted in smaller plants but not in chlorosis. Leaf, stem, and root V, respectively, were 13, 8, and 881 μg/g dry weight. Titanium was somewhat mobile with considerable yield decrease at 10^‐4 M; leaf, stem, and root Ti concentrations, respectively, were 202, 48, and 2420 μg/g. Symptoms were chlorosis, necrotic spots on leaves, and stunting. Silver was very lethal at 10^‐4 M AgNO₃; at 10^‐5 M yields were greatly decreased, but plants were grown without symptoms. Leaf, stem, and root concentrations of Ag for this treatment, respectively, were 5.8, 5.1, and 1760 μg/g dry weight. Plants grown with 10^‐5 N Cr₂O₇ were decreased in yield by about 25% with or without EDTA (ethylenediamine tetraacetic acid) while the same level of Cr₂(SO₄)₃ was essentially without effect. For the two salts, the leaf, stem, root concentrations for Cr, respectively were 2.2 and 1.3, 0.7 and 0. 7, and 140 and 104 μg/g. Most of the trace metals studied here had interactions in the uptake and/or distribution of other elements.     

Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins

Heat and alkali treatments of foods, widely used in food processing, result in the formation of dehydro and cross-linked amino acids such as dehydroalanine, methyldehydroalanine, beta-aminoalanine, lysinoalanine (LAL), ornithinoalanine, histidinoalanine (HAL), phenylethylaminoalanine, lanthionine (LAN), and methyl-lanthionine present in proteins and are frequently accompanied by concurrent racemization of L-amino acid isomers to D-analogues. The mechanism of LAL formation is a two-step process: first, hydroxide ion-catalyzed elimination of H(2)S from cystine and H(2)O, phosphate, and glycosidic moieties from serine residues to yield a dehydroalanine intermediate; second, reaction of the double bond of dehydroalanine with the epsilon-NH(2) group of lysine to form LAL. Analogous elimination-addition reactions are postulated to produce the other unusual amino acids. Processing conditions that favor these transformations include high pH, temperature, and exposure time. Factors that minimize LAL formation include the presence of SH-containing amino acids, sodium sulfite, ammonia, biogenic amines, ascorbic acid, citric acid, malic acid, and glucose; dephosphorylation of O-phosphoryl esters; and acylation of epsilon-NH(2) groups of lysine. The presence of LAL residues along a protein chain decreases digestibility and nutritional quality in rodents and primates but enhances nutritional quality in ruminants. LAL has a strong affinity for copper and other metal ions and is reported to induce enlargement of nuclei of rats and mice but not of primate kidney cells. LAL, LAN, and HAL also occur naturally in certain peptide and protein antibiotics (cinnamycin, duramycin, epidermin, nisin, and subtilin) and in body organs and tissues (aorta, bone, collagen, dentin, and eye cataracts), where their formation may be a function of the aging process. These findings are not only of theoretical interest but also have practical implications for nutrition, food safety, and health. Further research needs are suggested for each of these categories. These overlapping aspects are discussed in terms of general concepts for a better understanding of the impact of LAL and related compounds in the diet. Such an understanding can lead to improvement in food quality and safety, nutrition, microbiology, and human health.     

Grain Yield,Quality, and Nutrient Concentrations of Feed,Food, and Malt Barley

Barley (Hordeum vulgare L.) is a cereal grown for animal feed, human consumption, and malting. Nutrient concentrations are important as they provide information regarding the dietary values of barley consumed by animals or human beings. In addition, grain nutrient removal may be useful for refining fertilizer recommendations. A study was conducted in 2015 and 2016 investigating the cultivar effects on grain yield, quality, and grain nutrient concentrations and removal under irrigated conditions for two-row barley cultivars. Adjunct and feed cultivars produced the highest yields compared with the all-malt and food cultivars. Specific quality and nutrient values were greater than or equal to in the food cultivar compared to the malt or feed cultivars. Variations in nutrient concentrations were measured among the adjunct and all-malt cultivars, which could potentially affect the malting and brewing qualities. Grain yield, quality, nutrient concentrations and nutrient removal varied among cultivars grown under identical environmental conditions, which may influence end-use.     

Cooking,Roasting, and Fermentation of Chickpeas,Lentils, Peas,and Soybeans for Fortification of Leavened Bread

The effects of cooking, roasting, and fermentation on the composition and protein properties of grain legumes and the characteristics of dough and bread incorporated with legume flours were determined to identify an appropriate pretreatment. Oligosaccharide content of legumes was reduced by 76.2–96.9% by fermentation, 44.0–64.0% by roasting, and 28.4–70.1% by cooking. Cooking and roasting decreased protein solubility but improved in vitro protein digestibility. Mixograph absorption of wheat and legume flour blends increased from 50–52% for raw legumes to 68–76, 62–64, and 74–80% for cooked, roasted, and fermented ones, respectively. Bread dough with cooked or roasted legume flour was less sticky than that with raw or fermented legume flour. Loaf volume of bread baked from wheat and raw or roasted legume flour blends with or without gluten addition was consistently highest for chickpeas, less for peas and lentils, and lowest for soybeans. Roasted legume flour exhibited more appealing aroma and greater loaf volume of bread than cooked legume flour, and it appears to be the most appropriate preprocessing method for incorporation into bread.     

Detection, accumulation, distribution, and depletion of furaltadone and nifursol residues in poultry muscle, liver, and gizzard

Nitrofurans were broadly used as an extremely effective veterinary antibiotic especially in pig and poultry production farms. Because of fears of the carcinogenic effects on humans, the nitrofurans were banned from use in livestock production in many countries, including the European Union. The present study examines the accumulation, distribution, and depletion of furaltadone and nifursol and of their tissue-bound metabolites [3-amino-5-morpholinomethyl-2-oxazolidinone (AMOZ) and 3,5-dinitro-salicylic acid hydrazine (DNSAH), respectively, in poultry edible tissues (muscle, liver, and gizzards) following administration to chickens of therapeutic and subtherapeutic concentrations of both compounds. Nitrofurans determination was performed by high-performance liquid chromatography-diode array detection and liquid chromatography-tandem mass spectrometry, respectively, for feeds and for poultry tissues. Furaltadone and nifursol, in very low concentrations, were found in samples of muscle, liver, and chicken's gizzard collected from slaughtered animals after 5 weeks of treatment and no withdrawal time period. When a withdrawal time period of 3 weeks was respected, no detectable nitrofuran parent compounds was observed in all of the studied matrices. For AMOZ, concentrations of 270 μg/kg in meat, 80 μg/kg in liver, and 331 μg/kg in gizzard were determined after administration of a medicated feed with furaltadone (132 mg/kg), 3 weeks after withdrawal of treatment. For DNSAH, the concentration values obtained are much lower than those observed for AMOZ. For meat, liver, and gizzard, DNSAH concentrations of 2.5, 6.4, and 10.3 μg/kg, respectively, were determined, after administration of a medicated feed with nifursol (98 mg/kg), 3 weeks after withdrawal of treatment. The gizzard could be considered a selected matrix for nitrofuran residues evaluation in poultry, due to its capacity of retaining either nitrofuran parent compounds or metabolites in higher concentrations, regardless of the administered dose or of the respected withdrawal time period.     

Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages

Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.     

Concentrations of arsenic,cadmium, mercury,and lead in common foods and estimated daily intake by children,adolescents, adults,and seniors of Catalonia,Spain

This study was designed to estimate the dietary intake of arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) by the general population of Catalonia, Spain. The concentrations of these elements were determined in food samples randomly acquired in seven cities of Catalonia between June and August 2000. A total of 11 food groups were included in the study. As, Cd, Hg, and Pb levels were measured by ICP-MS and AAS. The dietary intake of these elements was determined by a total diet study. Calculations were carried out on the basis of recent data on the consumption of the selected food items. Trace element intake was estimated for five population groups: children, adolescents, male and female adults, and seniors. The highest dietary intakes of As (223.6 microg/day), Cd (15.7 microg/day), Hg (21.2 microg/day), and Pb (28.4 microg/day) corresponded to male adults. For all analyzed elements, fish and shellfish was the group showing the highest contribution to the respective intakes. In comparison with previous results, a general decrease in As, Cd, Hg, and Pb intake has occurred. The dietary intake of these elements was also compared with the provisional tolerable weekly intake (PTWI). Dietary intakes of As, Cd, Hg, and Pb by the population of Catalonia are currently well below the respective PTWIs.     

Liquid chromatographic determination of identity, content, and content uniformity of desipramine, fluphenazine, and promazine

A liquid chromatographic procedure has been developed for the assay, content uniformity, and identification of single active ingredient formulations of desipramine, fluphenazine, and promazine. The drugs are extracted from formulations with methanol or dilute hydrochloric acid and quantitated against an internal standard (norephedrine). The drugs are identified by comparison of retention times with those of the reference standards.     

Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone

The total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone, were determined. Grape seed and green tea were analyzed for their phenolic constituents using high-performance liquid chromatography. The total phenolics of the plant extracts, determined by the Folin-Ciocalteu method, ranged from 24.8 to 92.5 mg of chlorogenic acid equivalent/g dry material. The antioxidant activities of methanolic extracts determined by conjugated diene measurement of methyl linoleate were 3.4-86.3%. The antioxidant activity of the extracts using chicken fat by an oxidative stability instrument (4.6-10.2 h of induction time) followed a similar trend in antioxidant activity as determined by the Folin-Ciocalteu method. Seven phenolics in grape seed and green tea extracts were identified that ranged from 15.38 to 1158.49 and 18.3 to 1087.02 mg/100 g of extract, respectively. Plant extracts such as green tea and grape seed extracts can be used to retard lipid oxidation in a variety of food products.     

Distribution of lutein,zeaxanthin, and related geometrical isomers in fruit,vegetables, wheat,and pasta products

Quantitative data with regard to dietary (3R,3'R,6'R)-lutein, (3R,3'R)-zeaxanthin, and their (E/Z)-geometrical isomers are scarce, and in most cases, only the combined concentrations of these two carotenoids in foods are reported. Lutein and zeaxanthin accumulate in the human macula and have been implicated in the prevention of age-related macular degeneration (AMD). The qualitative and quantitative distributions of lutein, zeaxanthin, and their (E/Z)-isomers in the extracts from some of the most commonly consumed fruits, vegetables, and pasta products were determined by HPLC employing a silica-based nitrile-bonded column. Green vegetables had the highest concentration of lutein (L) and zeaxanthin (Z), and the ratios of these carotenoids (L/Z) were in the range 12-63. The yellow-orange fruits and vegetables, with the exception of squash (butternut variety), had much lower levels of lutein in comparison to greens but contained a higher concentration of zeaxanthin. The ratio of lutein to zeaxanthin (L/Z) in two North American bread varieties of wheat (Pioneer, Catoctin) was 11 and 7.6, respectively, while in a green-harvested wheat (Freekeh) imported from Australia, the ratio was 2.5. Between the two pasta products examined, lasagne and egg noodles, the latter had a much higher concentration of lutein and zeaxanthin. The levels of the (E/Z)-geometrical isomers of lutein and zeaxanthin in these foods were also determined.