越橘果实中的活性成分及其药用保健机能

1.越橘果实的成分 越橘果实是以花青甙为主的深蓝色,味酸甜,稍有黏性的果胶质,并有香味. (1)糖、酸和维生素类果实里糖的含量随着成熟度而增加,糖度最高可达1 3%左右.越橘成熟果实中的糖主要是果糖和葡萄糖,占90%以上,果糖与葡萄糖的比例维持在1∶1.2左右.果实中有机酸含量随着果实的成熟而减少,成熟时有机酸含量维持在1%左右.     

超声波提取法提取越橘果实花色苷的研究

以越橘栽培品种北陆的果实为原料,采用超声波提取法提取越橘果实花色苷,经过四因素四水平正交试验分析,确定最佳提取条件是用0.1％的HCI乙醇溶液为提取剂、乙醇质量分数为55％、温度为45℃、提取时间为10min、提取次数为2次。     

保健果品蓝莓丰产栽培技术

<正>蓝莓(越橘)是杜鹃花科越橘属多年生落叶或常绿灌木,果实为浆果,呈蓝色,色泽美丽、悦目,果实平均重0.5～2.5克,最大重5克,甜酸适口,为鲜食佳品。最早栽培蓝莓的国家是美国,但栽培历史至今也还不到百年。目     

咯菌腈和多粘类芽孢杆菌对越橘镰孢菌果腐病防效较好

<正>越橘,又名蓝莓。近年来,随着生产面积的不断扩大,各种新病害逐渐增多,特别是采后果实病害的发生,严重影响贮藏时间,大大缩短了货架期,从而制约越橘产业的健康持续发展。2015年9月,山西农业大学农学院研究人员首次在吉林省长春地区发现越橘采后果实腐烂病,发病部位出现略凹陷水浸状病斑,后期病部腐烂,其上着生大量白色至粉色菌丝,鉴定该病害的病原     

咯菌腈和多粘类芽孢杆菌对越橘镰孢菌果腐病防效较好

<正>越橘,又名蓝莓。近年来,随着生产面积的不断扩大,各种新病害逐渐增多,特别是采后果实病害的发生,严重影响贮藏时间,大大缩短了货架期,从而制约了越橘产业的健康持续发展。2015年9月,山西农业大学农学院研究人员首次在吉林省长春地区发现越橘采后果实腐烂病,发病部位出现略凹陷水浸状病斑,后期病部腐烂,其上着生大量白色至粉色菌丝,     

果品加工的新品种——越橘

越橘,果实呈蓝色较多,又名“美国蓝莓“,是一种具有较高经济价值和广阔开发前景的新兴果树树种.……     

越橘低温响应因子VcICE1的克隆和功能鉴定

为挖掘越橘低温胁迫响应基因在低温逆境胁迫应答中的作用,探讨越橘低温逆境胁迫响应机制,以北陆越橘为试材,克隆低温响应基因VcICE1(Inducer of CBF3 expression 1),分析其表达模式及对低温的响应,探讨VcICE1在抵御低温胁迫中的生物学功能。利用农杆菌介导法获得转基因拟南芥,比较转基因和野生型拟南芥对低温胁迫响应的差异。利用瞬时转化烟草叶片试验,分析VcICE1对AtCBF3的转录调控。结果表明,克隆获得越橘低温响应因子VcICE1,该基因ORF为1 566 bp,编码含有522个氨基酸的蛋白质,含有1个保守的bHLH结构域。系统进化分析表明,VcICE1与AtICE1同源性最高。表达分析显示,VcICE1在根、枝条、幼叶、花和果实中均表达,在幼叶中表达量最高,在果实中最低,并响应低温处理。在拟南芥中异位表达VcICE1,其低温抗性较野生型显著升高。瞬时表达试验结果表明,VcICE1可激活AtCBF3的表达。VcICE1能够对低温处理有明显响应,推测其在响应低温胁迫过程中发挥重要的调控作用。     

信息快车

蓝莓产业将活起来蓝莓,学名越橘,又名北国红豆,属杜鹃花科常绿矮生小灌木,果实汁浓,酸甜适口,香味独特。东北大、小兴安岭及长白山野生蓝莓资源十分丰     

蓝莓果脯加工工艺

<正>蓝莓是杜鹃花科越橘属植物,其果实为浆果,俗称鸟鸦果、蓝浆果,呈蓝色,近圆形,果肉细腻,甜酸适度。蓝莓果实和叶已被广泛用于食品工业和医药方面,是近年来世界发展最迅速的集营养与保健于一身的第三代果树品种。对蓝莓加工目前主要有鲜食果、果酱、调配酒以及发酵酒等产品,根据果实特点还可加工成果脯,但鲜有研究。果脯蜜饯作为我国特有的传统食     

Seepage Failure Test of Foundation Soil Under Ground Water Perturbation

在概述越橘属植物的种类、分布及营养功能成分的基础上,重点综述了乌饭树、蓝莓等典型越橘属植物资源综合利用技术的研究现状,为今后越橘属植物资源的深入研究与产品开发提供参考依据。     

Settlement of Index System on the Aged Life of Quality

This paper establishes the index system of aged life quality and confirms index system weighea from AHP according to connotation of aged life quality through comparison between the population aged of quality and the aged. life of quality. The authors offer operation basis so as to judgement and improvement of the aged life of quality.     

Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China

Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G × E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G × E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.     

Evaluation of Power Quality Based on the Method of Matter-element

The synthetic quantified evaluation for power quality is one of the gist to weigh excellent or inferior of the power quality, and this is propitious to realize the electricity-purchase principle of discussing the price according to quality and high quality high price, thereby serve as to build the equitable electric power market. This paper proposes to use the method of matter-element for power quality evaluation, and then build the model based on the method of matter-element. Considering the non-compatible feature between the single recognition and evaluation results as well as the complexity of the evaluation for power quality, a model is approached for the evaluation of the power quality by using the matter-element and extension set. Case results show that use the proposed model is objective and reasonable, with a special advantage when used in power quality evaluation.     

中国稻米品质研究的现状与展望

综述了近年来中国稻米品质研究的现状,详细介绍了关于加工品质、外观品质、蒸煮品质、营养品质以及食味品质等方面的研究成果,并结合自己的研究,提出今后应加强对米饭特性、中间成分和非淀粉成分的研究。     

农业龙头企业农产品质量控制评价体系的研究

近年来,食品安全事件频繁发生,农产品质量问题备受关注,农产品是与人类健康联系最紧密的消费品,改善农产品质量势在必行。本研究以农业龙头企业农产品的质量控制为研究对象,从农产品的料供应质量控制、企业主体质量控制、政府及消费者的质量控制三个角度入手,构建相应的评价指标。评价指标的选取充分考虑了农业龙头企业的特点与农产品质量控制的特殊性,应用层次分析法,选出了5个一级评价指标：农民（基地）农产品质量控制、企业内部农产品质量控制、市场竞争优势、政府的质量监控、消费者的质量监控,以及细化的二级指标。农业龙头企业可以选择模糊评价法对几年的指标进行综合评价,分析企业农产品质量控制的优点与不足,不断提高农产品质量与管理。     

Control System of Construction Quality of Building Engineering

Through construction market survey, the paper proposes the way of the control system of construction quality of building engineering and establishes objective system of its on becoming core of quality control spot. It puts forward many grade control and evaluation net and expounds the method to produce quality evaluation form, control system of quality ordinary question and quality analysis. It determines technology way and movement foundation on system development. The paper introduces the model and its function on the control system of construction quality of building engineering. This system is a opening system, it may be filled and complemented with new content at any time. It has better adaptable to change of construction code.     

转谷氨酰胺酶对鲢鱼鱼丸品质特性的影响

为了探究转谷氨酰胺酶（TG酶）对鲢鱼鱼丸品质影响,本研究测定了TG酶添加量、温度、时间的变化对鲢鱼鱼丸持水性、色泽、质构特性、感官品质的影响。结果表明TG酶的添加可以明显提高鱼丸持水性、质构特性和感官品质,但对色泽无明显影响;随着温度升高,鱼丸持水性、色泽、质构特性、感官品质总分均呈先上升后下降的趋势;随着时间延长,鱼丸持水性、色泽、质构特性、感官品质总分均呈上升趋势,而后趋于平缓。TG酶对鲢鱼鱼丸品质有显著的改善作用。     

从品种角度试论提高中国烤烟质量的途径

烤烟质量与卷烟产品质量和烟农植烟效益密切相关,而品种是烤烟生产的基础,从品种角度探讨提高中国烤烟质量的途径和方法具有重要意义。笔者在国内学者研究文献的基础上,归纳了烤烟质量的评价标准及其影响因素,并结合中国烟叶生产实际和育种实践经验,分析了品种对烤烟质量的作用。认为对烤烟质量的评价要结合卷烟工业用户对烟叶质量的具体诉求,就某一特定的生态环境而言,品种是影响烤烟质量诸多因素中的最重要的因素,其对烟叶质量的影响包括遗传背景对烟叶质量的决定作用、与生态条件互作对烟叶质量的强化作用、抗逆抗病性对烟叶质量的保障作用、与生产技术协调对烟叶质量的提升作用诸方面。据此,提出了从品种角度提高中国烤烟质量的途径,包括：（1）面向烟叶生产实际,开展良种选育;（2）强化品种区域布局,实施适地适种;（3）针对品种特征特性,实现良种良法。     

The Quality Evaluation of Concrete

The accidents and hidden troubles in constructional engineering quality must be restrained and eliminated.Strictly controlling the quality of concrete is a key link of ensuring constructional engineering quality.To strengthen the quality evaluation of concrete is an effective measure to improve the quality of concrete.The author takes a living engineering example as an object of the study,considers the compresssive strength of concrete as a focal point,regards the standard engineering criteria as the code of conduct and adopts the mathematical statistics scientifically to assess the control level of construction quality,so as to improve the management level and to promote good quality of engineering.     

水稻食味品质形成影响因素研究与展望

改良水稻食味品质已是全面提升稻米品质,增强国际竞争力的必然要求。鉴于当前稻米品质尤其是食味品质研究进展缓慢,严重制约了规模化生产条件下水稻的优质化生产和产业化发展水平,本研究分析了稻米食味品质与其密切相关的理化指标之间的关系,归纳总结了影响稻米优质食味形成的主要栽培措施及其研究进展。在此基础上,综合分析了当前稻米食味品质研究中存在的问题并提出了相关建议,旨在为全面提升规模化生产条件下的稻米食味品质提供理论依据。