无机与有机肥配施麦田(紫色土)铵态氮及硝态氮的时空变异

试验研究无机与有机肥配施冬小麦紫色土NH4 -N及NO3--N的时空变异特征结果表明,冬小麦不同生育期施肥后第15d和第120d紫色土NH4 -N含量有两个显著的降低、升高转折点,第15d与N素的硝化作用和挥发作用有关,第120d受此阶段冬小麦的强烈吸收和肥料的矿化释放作用影响较大;土壤NH4 -N和NO3--N含量在不同剖面(0~15cm、15~30cm、30~50cm土层)的分配明显受施用有机肥的影响,有机肥对NO3--N有一定固持作用,阻碍了NO3--N向下迁移,各处理对NO3--N迁移的固持作用表现为秸秆 化肥>猪粪 化肥>鸡粪 化肥>纯化肥处理;土壤NH4 -N与NO3--N含量时空变异有较强的此消彼涨相关性,且施纯化肥处理最明显。     

不同施氮水平对深层包气带土壤氮素淋溶累积的影响

为研究深层包气带土壤中氮素的迁移规律,采用田间小区试验,研究了不同施氮水平(142.5、285和427.5kg/hm2)对夏玉米种植期间0～500cm包气带土壤中氮素淋溶累积的影响。结果表明,不同施氮水平对NO3--N、NH4+-N和总氮有显著影响,施氮越多,NO3--N、NH4+-N和总氮在土壤中的淋溶累积也就越多,夏玉米生育期间土壤中氮素的淋溶累积含量随着夏玉米生长逐渐减少。在0～200cm土层中,收获后不同施肥水平土壤中NO3--N和总氮累积量随施氮量增加而增多,285kg/hm2施氮水平NH4+-N累积量最多,427.5kg/hm2施氮水平NH4+-N累积量最少,但相差不超过0.1kg/hm2,收获后土壤中氮素累积量有损失。夏玉米生育期间不同施氮水平对土壤NO3--N、NH4+-N和总氮的影响深度主要为0～145cm。粉砂壤土中氮素更易累积,砂质壤土中氮素较易随水分淋溶至下层。142.5kg/hm2施氮水平可有效减少NO3--N在土壤中的淋溶损失,降低土壤中NH4+-N和总氮的含量,对地下水构成的潜在污染风险最小。北京地区地下水埋深较深,NO3--N不易淋溶至地下水,但长期大量施用氮肥、田间土壤大孔隙的存在等会加速NO3--N向深层土壤迁移,对地下水水质构成威胁。     

不同灌溉方法对不同氮肥在温室土壤-植株中的氮素分配影响

以番茄为供试作物,采用田间微区试验的方法研究了不同灌溉方法和不同氮肥种类对氮素在土壤不同层次间的残留以及在番茄植株不同部位之间的分配。结果表明,在番茄整个生育期内,土壤中无机氮主要以NO3--N的形式存在,NH4+-N所占比例很小。0～100cm土层中,滴灌和沟灌各处理土壤中NH4+-N的含量在整个生育期内含量均比较低(低于6mgkg-1),且变化幅度不大,各土层NH4+-N的含量受灌溉方式和施肥的影响较小。无论是滴灌还是沟灌,番茄全生育期内0～20cm土层土壤NO3--N含量始终较高。沟灌易引起土壤中NO3--N向下层迁移,而滴灌对40～60cm土层及其以下各层次土壤的NO3--N分布影响作用不明显。硝态氮肥较铵态氮肥和酰胺态氮肥更易随水向深层土壤迁移。灌溉方式对肥料15N在果实、茎、叶中的分配比例没有明显影响,肥料15N在番茄地上部分各器官所含的量以果实为最高,其次为叶,茎中的含量最少;两种灌溉方法间肥料15N在果实、茎、叶的分配比例差异不大,平均为2.9∶1∶1.6。     

黄土区退果还耕对黑垆土硝态氮积累和迁移的影响

在黄土高原沟壑区王东沟小流域,针对塬面、梁地和坡地三种地形,分别选取了盛果期果园、老果园和退果还耕地等,研究了退果还耕条件下,三种地貌类型土壤剖面中水分含量变化及NO3--N、NH4+-N积累和迁移规律。结果表明,无论塬面、梁地或者坡地上,果园土壤水分含量显著降低（10%～14%）;果园退耕后,土壤水分开始缓慢恢复。盛果期,塬面NO3--N峰值主要处于100—200 cm之间,退果还耕后,100 cm以上土层中NO3--N含量降低,100 cm以下NO3--N积累量在增加,并且峰值不断向下移动。盛果期果园NO3--N积累量为631～3032 kg/hm2;退果还耕地、老果园NO3--N积累量都显著高于盛果期果园。盛果期40%以上的NO3--N积累在100—200 cm土层,但退果还耕地上50%左右集中分布在200—300 cm土层。土地利用与管理方式的变化对NH4+-N分布特征的影响并不明显。     

三江平原典型小叶章湿地土壤中硝态氮和铵态氮的空间分布格局

运用地统计学方法对三江平原典型小叶章湿地土壤中硝态氮(NO3-N)和铵态氮(NH4+-N)的空间分布格局进行了研究.结果表明,湿地土壤不同土层NO3--N和NH4+-N含量的变异性差异较大,但均表现为N073-NH4+-N,原因主要与其物理运移特性的差异有关.两种土壤在不同土层或相同土层中的NO3-N和NH4+-N含量差异均达到极显著水平(P<0.01);湿地土壤不同土层NO3--N和NH4+-N的含量分布具有明显空间结构,符合不同变异函数理论模型,结构因素对空间异质性起主导作用,随机因素的影响相对较少.微地貌特征是导致其空间异质性的一个重要随机因素,水分条件和土壤类型则是两个重要结构因素;湿地土壤不同土层NO3-N和NH4+-N含量的空间变异性均以向洼地中心倾斜方向最大.研究发现,水分条件是导致NO3-N含量在地势较低处形成低值区的主要原因,于湿交替则是导致NH4+-N含量在地势较低处形成高值区的重要原因.     

滴灌施肥条件下土壤水分和速效氮迁移分布规律

以紫色土为供试土壤,采用室内模拟方式进行滴灌施肥试验,研究粘壤土(CL)、壤质粘土(LC)和砂质壤土(S)中水分、NO-3-N和NH+4-N的运移分布规律以及滴灌施肥浓度对NO-3-N和NH+4-N运移分布的影响。结果表明,以小滴头流量进行滴灌施肥,水分以垂直运移为主;LC水分含量随土层深度和径向距离增加而逐渐减少,S和CL水分含量随径向距离增大而减少,随土层深度增大表现为先减小后增加,且继续向下移动趋势明显。NO-3-N可同步到达土壤湿润锋处,其移动规律与水分运动相似;NO-3-N的垂直运移比径向移动更显著,且在土箱底部大量累积;滴灌施肥浓度增大,NO-3-N在整个土层的含量增加,在较深土层的累积量增加;NO-3-N在土壤中的迁移能力表现为SCLLC。NH+4-N几乎只在0-5cm表层土壤中聚集,垂直迁移困难;NH+4-N在土壤中移动受质地影响较大,移动能力表现为SCLLC;滴灌施肥浓度增大能促使CL和LC中r为3~8cm,d为0~7.5cm土层范围的NH+4-N含量显著增加,但对促进NH+4-N向下迁移无明显作用。     

培养条件下微纳米增氧水添加对新疆砂壤土硝化作用的影响

为了提升氮素利用效率和生产能力,采用室内培养试验方法,研究不同土壤含水率（田间持水量的30%、60%、100%及175%）条件下增氧水处理对土壤硝化作用的影响,并分别利用硝化动力学方程和硝化作用强度定量评价NH4+-N和NO3--N含量的动态变化特征,比较NH4+-N初始消耗速率、NH4+-N最大消耗速率、达到最大消耗速率所用时间以及NO3--N平均生成速率的变化。结果表明：粉质砂壤土氮素转化以硝化作用为主;随着含水率的升高,土壤硝化作用强度呈现先增加后降低的趋势,并在田间持水量条件下达到最大。在不同含水率条件下增氧水处理对土壤硝化作用的影响具有显著差异（P<0.05）。与常规水处理相比,在田间持水量的60%条件下,增氧水处理对土壤硝化过程的促进作用更为明显,NH4+-N最大消耗速率提高了8.9%,最大消耗速率出现时间提前,NO3--N平均生成速率增加,硝化作用更强;而在田间持水量条件下,增氧水处理的土壤NH4+-N消耗没有显著差异,仅NO3--N平均生成速率增加;田间持水量的175%条件下,增氧水处理土壤NH4+-N最大消耗速率降低了21.5%,最大消耗速率出现时间滞后,但NO3--N平均生成速率没有显著变化。该研究提出了增氧水处理促进氮素转化作用的最适水分条件,为发展农业高效水肥利用技术提供了理论依据。     

不同外源氮对石灰性土壤硝化作用的影响及其动力学分析

为了揭示外源氮源对石灰性土壤硝化作用的影响机理,以钙积半干润均腐土（Cal-Ustic Isohumasols）为材料,采用室内培养方法研究了不同添加量和不同氮源对土壤硝化作用的影响,并建立了对应的硝化模型。结果表明,NH4+-N消耗速率和NO3--N增加速率呈S曲线变化,NH4+-N消耗速率高于NO3--N增加速率。氮素添加量与NH4+-N消耗速率和NO3--N增加速率呈正相关,硝化菌外的因子对NH4+-N和NO3--N的吸收与NH4+-N添加量呈正相关;不同氮素添加量对硝化作用影响程度不同,当氮素添加量为N 75 mg /kg,干土时,硝化作用较彻底。SO42-可加快硝化作用速率,同时也可改变其他因子对NH4+-N和NO3--N的利用。     

控释氮肥养分控释效果及合理施用研究

试验采用{3,3}单形重心设计方法,研究了普通尿素和2种包膜尿素D90、D60配比对土壤NH4+-N、NO3--N及矿质态氮(Nmin)含量的影响。结果表明,供试的7种包膜肥料初期溶出率均12.0%,微分溶出率在0.26%～2.49%之间。各处理土壤NH4+-N含量均随时间逐渐降低,而NO3--N和Nmin含量随时间逐渐增加。整个培养期内单独施用尿素处理,土壤NH4+-N、NO3--N及Nmin含量最高;2种控释肥单施或其配比施用土壤NH4+-N、NO3--N及Nmin含量最低;尿素与控释肥配合施用,土壤NH4+-N、NO3--N及Nmin含量居中。不同时期内土壤NH4+-N的来源不同,0～20d内,尿素对土壤NH4-N含量贡献最大;30～50d内,土壤NH4+-N主要来自D60;整个培养期内尿素对土壤NO3--N和Nmin的贡献均最大。肥料配比中随着尿素比例的减少,土壤NH4+-N、NO3--N及Nmin均逐渐减少。研究结果初步验证了混料设计在肥料配比研究中的可行性。     

暗管控制排水棉田NO3--N和NH4+-N运移转化试验

为了研究控制排水条件下土壤剖面NH4+-N和NO3--N之间的转化运移规律,2008、2009年在荆州丫角排灌试验站棉花生育期内进行大田暗管控制排水对比试验：2008年全生育期内固定排水出口埋深、2009年分生育阶段调整出口埋深。结果发现：无论调整出口埋深与否,NO3--N含量在土壤垂直剖面上都随土层深度增加而减少。NH4+-N含量2008年随土层深度增加无明显变化规律、2009年在20、40 cm处较60、80 cm高。控制排水小区表层和20 cm土层NO3--N含量较自由排水小区高;同层土控制排水小区NH4+-N含量比自由排水小区高。2008年各处理NO3--N含量高于2009年,NH4+-N含量低于2009年,NO3--N与NH4+-N同层土平均含量之比大于2009年。分生育阶段调整排水出口埋深可减小田间地下水位波动,更能使田间氮素形态稳定、减少氮素流失。     

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.     

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.     

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.     

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.     

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.     

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.