桃多酚氧化酶的纯化及其特性

为延长桃果实货架寿命及提高贮藏保鲜技术,以5年生早花露桃果实为试材,对桃多酚氧化酶的纯化及其特性进行了研究,结果表明采用疏水柱层析,透析与PEG浓缩,纯化了早花露桃的多酚氧化酶.所得的酶液经薄层聚丙烯酰胺凝胶等电聚焦电泳,显示单一条带,等电点为3.0.经SDS-PAGE分析,它由2条主要多肽(相对分子质量(MW)分别为3.98×104,6.59×104)和2条含量较少的多肽(MW为6.67×104,6.76×104)所组成.纯化酶液的最高吸收峰在波长272.5nm处,300nm以上几乎无吸收.该酶对邻位二元酚有较高亲和力,几乎不能催化一元酚和三元酚的氧化.以儿茶酚为底物,其最适pH为7.0,最适反应温度20℃.在果实生长发育过程中,多酚氧化酶活性呈下降趋势,中期有一活性相对较小的峰,同时,多酚氧化酶疏水特性增强.     

松花皮蛋无铅新工艺的研究

本研究在分析传统工艺的基础上,采用锌化合物取代氧化铅,研究出一种松花皮蛋加锌去铅的新工艺,经3批多组合重复和扩大试验,采用新工艺加工的松花皮蛋各项指标均优于传统工艺加工的松花皮蛋。     

模糊综合评判在板材气味评价中的应用

【目的】室内空气质量对人体健康影响巨大,家具板材是否环保至关重要。【方法】通过对板材气味综合评价,指导消费者对家具板材进行科学选取。以三聚氰胺贴面刨花板与中纤板及其素板为研究对象,用微池萃取仪采集气体,通过GC-MC-O嗅闻气味化合物种类及强度并分析其浓度,将模糊综合评判法应用于以上板材的气味评价。【结果】三聚氰胺贴面刨花板的模糊综合指数为2.885 0,各等级下的隶属度分别为0.208 7、0.225 6、0.207 4、0.188 6、0.169 7。刨花板素板的模糊综合指数为3.058 0,各等级下的隶属度为0.162 0、0.210 5、0.226 1、0.210 3、0.191 1。三聚氰胺贴面刨花板与三聚氰胺贴面中纤板气味评价等级为二级,质量良好,刨花板素板与中纤板素板气味评价等级为三级,质量合格。【结论】两种素板的模糊综合指数均偏高,其中含有危害性物质的释放,对板材进行贴面处理能够降低板材的危害性。本实验选用的中纤板的模糊综合指数稍高于刨花板。模糊综合评判法用科学的定量手段刻画板材气味评价中定性问题,使定性与定量分析融合。模糊综合评判在板材气味评价中考虑了多个气味化合物对板材的综合影响和各种气味化合物的毒性,它引导人们从另一角度客观评价板材质量,是一种可借鉴的好方法。     

Water absorption of boron-treated and heat-modified wood

Heat treatments change the chemical and physical properties of wood and dimensional stability and hygroscopicity are affected as a result of modifications of wood cell components. This study evaluated the water absorption of wood specimens treated with boron compounds followed by heat treatment. Sugi (Cryptomeria japonica D. Don) sapwood specimens treated with either boric acid (BA) or disodium octoborate tetrahydrate (DOT) solutions were heat-modified at either 180° or 220°C for 2 or 4 h. Carbohydrate composition and water absorption of the specimens were then measured and compared with those of untreated and unheated specimens. Wood carbohydrates were significantly degraded in the specimens after heat treatment. The heat treatment evidently decreased the water absorption and the heat-modified specimens absorbed less water than unheated specimens. The higher the treatment temperature and the longer the treatment time, the lower the amount of absorbed water. The boron-treated and heat-modified specimens, however, showed increased water absorption due to the hygroscopic properties of BA and DOT.     

针叶中紫外吸收物质含量的测定

风干处理对常见针叶植物叶中紫外吸收物质含量没有影响,60℃水浴提取1h或浸泡7天的方法都能有效提取出针叶中的紫外吸收物质;针叶中紫外吸收物质的含量可用A300·L·g-1FW来表示。     

基于蛋白质组学研究光质对番茄果实挥发性物质的影响机理

以‘Micro-Tom’番茄(Solanum lycopersicum L.)为试材,种子发芽后30d移入人工气候室,分别进行红/蓝光组合(1:1、3:1、5:1、7:1)处理,以白光处理为对照。在番茄果实绿熟期、转色期、成熟期取样,测定果实挥发性物质含量及蛋白组数据。结果表明,在转色期和成熟期,对番茄风味有积极作用的己醛、反式–2–己烯醛、β–紫罗兰酮、牻牛儿丙酮、6–甲基–5–庚烯–2–酮、2–苯乙醇、愈伤木酚的含量在红/蓝光3︰1组合处理中最高,而对风味有消极作用的水杨酸甲酯的含量较低,并且在成熟期为0。进一步分析了红/蓝光3︰1组合处理与对照相比的差异蛋白,在成熟过程中番茄果实共鉴定到12个与挥发性物质产生有关的差异蛋白,其中8个上调表达,4个下调表达。通过对12个差异蛋白进行mRNA水平的验证发现,只有转色期的苯丙酮酸互变异构酶(MIF)在蛋白质和mRNA水平表达不一致,其他11个蛋白在两个水平表达均一致。     

Whole wheat bread: Effect of bran fractions on dough and end-product quality

Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2⁴ factorial experimental layout. Fiber was identified as a main component to have highly significant (P < 0.05) and negative influence on most breadmaking characteristics. Although HP had positive effect on farinograph stability, it was identified as another main factor that negatively impacted the oven spring and bread loaf volume. Bran oil and EP seemed to be detrimental to most breadmaking characteristics. Overall, statistical analysis indicates that influence of the four bran components are highly complex. The bran components demonstrate multi-way interactions in regards to their influence on dough and bread-making characteristics. Particularly, Fiber appeared to have a high degree of interaction with other bran components and notably influenced the functionality of those components in whole wheat bread-making.     

天牛科昆虫信息化合物研究现状

天牛科昆虫是危害严重的林业害虫,给林业生产造成重大损失。昆虫信息化合物的鉴定及应用,在害虫综合治理(IPM)中发挥着重要的作用。到目前为止,已从100多种天牛科物种中鉴定出信息化合物质,天牛亚科(Cerambycinae)、沟胫天牛亚科(Lamiinae)和椎天牛亚科(Spondylidinae)鉴定出雄性天牛的聚集信息素组分,花天牛亚科(Lepturinae)和锯天牛亚科(Prioninae)物种主要是鉴定出雌性天牛释放性的性信息素组分。这些信息素组分在不同亚科、不同属和种之间重叠率高,同一种组分可以在多种天牛物种中发挥作用,调节昆虫行为活动的信息化学物质在害虫治理中具有应用潜力和广阔的前景。对国内外已研究的天牛科信息素组分进行系统分析,可为今后鉴定新的天牛科信息素组分提供依据,加快我国天牛科信息素组分鉴定和应用进程。     

大叶冬青叶若干生化指标测定及抗菌活性研究

对大叶冬青叶若干生化指标含量的测定结果表明:不同处理叶各生化指标含量存在明显差异,可溶性蛋白质含量,微波干燥叶与冷冻干燥叶相近,分别是鲜叶的46.3%和45.3%;超氧化物岐化酶含量,冷冻干燥叶与微波干燥叶分别是鲜叶的4.8和4.2倍。大叶冬青叶水层物总生物碱、总黄酮甙元对金黄色葡萄球菌和大肠杆菌均有较强的抑菌活性。大叶冬青既可作为绿化苗木种植,又可利用其叶作保健、药用产品进行深度开发。