不同微地形烟叶品质特征差异分析

为了揭示不同微地形烟叶特色,通过随机区组试验,研究云贵高原山区坝地、坡地和台地3种微地形烟叶的品质特征差异.结果表明:1)坡地烟叶的香气类型为"中偏清",坝地和台地为"中间"香型;主体香韵坡地烟叶表现为"显著"和"较显著",而坝地和台地烟叶为"较显著"和"尚显著",坡地烟叶的辅助香韵除了"木香"、"辛香"外,还有"果香"成分.2)中部叶评吸总分各微地形处理间差异有统计学意义.3)中部烟叶致香物质质量分数由大到小为坡地烟叶,坝地烟叶,台地烟叶,坡地烟叶和坝地烟叶分别比台地烟叶高出46.56%和16.97%;烤后烟叶含梗率由大到小为坝地烟叶,台地烟叶,坡地烟叶.4)生育期烟叶蔗糖质量分数呈波浪形曲线,在旺长期时质量分数达到最大值,此时由大到小为台地烟叶,坡地烟叶,坝地烟叶;生育期和烤后烟叶氯素质量分数由大到小均表现为坡地烟叶,坝地烟叶,台地烟叶,上部烟叶和下部烟叶各处理差异有统计学意义(p<0.05),而中部烟叶差异有统计学意义p<0.01.坡地烟叶感官质量较好、致香物质和氯素质量分数较高、含梗率较低、蔗糖质量分数总体较高,因此其品质特征较优,坝地烟叶次之,台地烟叶最差.该研究...     

外源茉莉酸对菜豆和番茄幼苗3种防御酶的诱导效应

为明确外源茉莉酸（JA）对菜豆和番茄化学防御的诱导作用,以鲁阳地豆菜豆和红珍珠番茄为材料,研究4种浓度（0.001、0.01、0.1和1 mmol/L）JA喷施2种植物幼苗后叶片多酚氧化酶(PPO)、过氧化物酶(POD) 和脂氧合酶(LOX)的活性变化。结果表明,JA处理可以提高菜豆和番茄叶片3种防御酶的活性,活性提高与诱导的JA浓度和诱导时间有关。0.001 mmol/L JA对菜豆叶片3种防御酶诱导作用不明显,0.1 mmol/L JA诱导效果均显著。4种JA浓度对番茄叶片POD和PPO均具有显著的诱导作用,但0.001和1 mmol/L JA对LOX诱导效果不明显。0.1 mmol/L JA处理72 h后对番茄叶片LOX诱导作用最强,但处理24 h后对番茄叶片POD和PPO以及菜豆叶片3种防御酶诱导作用最强。     

Rheology,Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase

The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic properties showed that both G′ and G″ of dough containing RCL and TG were greater than those of the control after 35 days of frozen storage. The SEM micrographs showed that dough containing RCL and TG had the most starch granules embedded in or attached to the gluten network, and the gluten seemed more powerful and resilient than for the control dough after 35 days of frozen storage. Results of the gas production and dough development tests indicated that RCL and TG improved the rheofermentative characteristics of frozen dough. RCL and TG could improve water‐holding capacity and significantly increase the glycerol content of the control dough. Image analyses showed that bread crumbs containing RCL and TG had a more open network and uniform crumb structure, which resulted in higher specific volume. This combination also yielded a product with higher sensory scores for test breads.     

KHAPLI在小麦抗病育种中的利用

普通小麦(Triticum aeslivum,2n=6x=42)与二粒小麦Khapli(T.dicoccum,2n=4x=28)杂交,因普通小麦品种不同,传递给杂交种的基因数也不同。抗贵白4号、16号和20号小种的两个显性抗白粉病基因,容易遗传给六倍体小麦遗传背景。抗贵白64号小种的可能有1个隐性基因,较难遗传给普通小麦的杂种后代。     

4YQK-2型茎秆青贮打捆玉米收获机的设计

为提高玉米茎秆青贮作业效率、减少作业环节和人工消耗,在现有玉米收获和茎秆青贮机械化技术的基础上,对相应工作单元进行了改进设计和优化组合,开发了4YQK-2型茎秆青贮打捆玉米收获机。它主要由穗茎兼收割台、碎茎秆抛送器、打捆装置、喂料与送绳控制系统等组成,能够同时完成玉米果穗的收获,茎秆收集、切碎、输送、打捆等多项作业,实现了功能集成和运动相位的准确耦合。穗茎兼收割台采用纵向切刀,切碎并抛送茎秆,利用二级搅龙输运碎茎秆,结构简单;喂料与送绳控制系统采用机电一体化技术,可完成对打捆装置喂料与送绳过程的自动控制。试验表明：该收获机工作安全可靠,茎秆切碎、破节及打捆效果理想,能够满足玉米茎秆青贮工艺的要求。     

TILLING技术的原理与方法述评

TILLING,即Targeting Induced Local Lesions IN Genomes(定向诱导基因组局部突变技术),是由美国FredHutchinson癌症研究中心Steven Henikoff领导的研究小组发展起来的,是一种全新的反向遗传学研究方法。TILLING技术借助高通量的检测手段,快速有效地从由化学诱变剂(EMS)诱变过的突变群体中鉴定出点突变。目前,TILLING已被应用于多种生物的研究中。本文系统介绍了TILLING技术的基本原理、技术路线及其技术优势,同时列举了TILLING的应用实例,并展望了TILLING技术的应用前景。     

贵州省续随子新品系种子含油量及其脂肪酸组成分析

通过对4个续随子品种新品系NX-1、NX-2、NX-3、NX-4种子含油量及其油酸值、脂肪酸组成进行检测分析,结果表明:NX-1、NX-3、NX-4等3个品种材料的含油率均大于40%。其中油酸值最高的是NX-4,为8.56 mg KOH/g。4个品种材料的种子油成分主要是C16、C18、C20脂肪酸组成结构,与石化柴油的脂肪酸组成结构相类似,表现为热质高、易转化、污染低等特点,是制备生物柴油十分理想的生产原料。     

麦红吸浆虫成虫和幼虫滞育过程中蜕皮激素的定量分析

为明确麦红吸浆虫成虫和幼虫滞育过程中体内蜕皮激素的变化规律,采用放射免疫分析法测定了麦红吸浆虫成虫和幼虫滞育过程中的蜕皮激素滴度.结果表明,同一天羽化的成虫,雌虫蜕皮激素滴度为7.43pg/头,显著高于雄虫;滞育前后及滞育期幼虫蜕皮激素滴度存在显著差异,滞育前为5.22pg/头,进入滞育后显著降低;滞育期间,冬季蜕皮激素滴度为6.64～7.10pg/头,显著高于其它季节;滞育解除后蜕皮激素滴度显著降低,之后随着幼虫的生长发育逐渐升高,至化蛹前约1周达到最高,为15.22 pg/头.滞育期间同期裸露幼虫与结茧幼虫,以及不同滞育年限幼虫的蜕皮激素滴度差异均不显著.     

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

The effect of spontaneous and lactic acid bacteria (LAB) fermentation (Lactobacillus plantarum (LP), Lactobacillus sanfranciscensis (LS), Lactobacillus brevis (LBr) and Lactobacillus delbrueckii subsp bulgaricus (LB) strains) on the specific volume, crumb texture, volatiles profile and other aspects of steamed bread quality were studied. The addition of sourdough starter significantly decreased dough water absorption, development time and stability while increasing steam bread specific volume. The fermentation with LAB starters reached the desired pH 4 five times faster than the spontaneous starters. Steamed bread leavened with LS and LB starters had the softest crumb texture whereas LP and LBr starters produced the lowest setback viscosity. From the total of 77 compounds identified in sourdough steamed bread, ethanol and 3-methyl-1-butanol were the most abundant. All sourdough steamed breads had 22 compounds in common, which represented about 90% of the total peak area. But unique volatile compounds were present in sourdough steamed bread with different starters.     

吡虫啉拌种嘧菌酯喷沟防治马铃薯病虫害试验研究

通过对吡虫啉拌种+嘧菌酯喷沟、吡虫啉拌种、嘧菌酯喷沟3种处理的田间示范,结果表明:吡虫啉70%种子处理可分散粉剂拌种和嘧菌酯250g/L悬浮剂喷沟能较好促进马铃薯生长发育,增加产量,生产中可进一步示范推广。