白及胶复合保鲜液对芒果的保鲜作用研究

[目的]自制白及胶复合保鲜液用于芒果的保鲜,以解决新鲜芒果贮藏和运输难的问题。[方法]以白及胶、金银花-槐米-广藿香制得的天然抑菌剂、纳米二氧化钛为原料制得白及胶复合保鲜液,并研究其对芒果的保鲜作用。[结果]白及胶复合保鲜液处理的芒果各项测定指标均优于国内同类产品鲜立克保鲜液,其能有效延缓芒果的失重、转黄、腐烂,降低芒果呼吸强度,抑制可滴定酸、Vc、可溶性总固形物含量的下降,明显抑制病害,降低腐烂指数,保持果实的良好品质,延长果实的贮藏寿命。[结论]白及胶复合保鲜液的原辅料均来源于天然生物,无毒、无害、可食用、安全可靠、易于生物降解、不污染环境,具有广阔的应用前景。     

苦豆子胶热水提取工艺研究

以苦豆子种子为原料,采用沸水浸提法提取苦豆子胶,通过单因素及正交试验研究浸提时间、浸提次数、浸提温度及液料比对提取率的影响。结果表明,苦豆子胶的最佳提取工艺为：浸提次数3次,浸提温度90℃,浸提时间6 h,液料比22.5,该条件下苦豆子胶提取率为94.50±0.46%。     

桃树流胶病的发生与防治

桃树流胶病是危害桃树的一种常见的果树疾病。阐述河南省平顶山市舞钢地区桃树流胶病的发生症状以及发病原因与环境因素、立地条件以及栽培管理、树龄树势的关系。提出了改善果园通风透光条件加强果园管理等可有效减轻桃树流胶病发生的技术措施。     

蜂胶加工制品 亟待深入研究

蜂胶制品因保健效果好而热销的同时,市场上暴露出了许多问题,然而依靠现有的研究成果,这些问题还不能得到有效解决,需要进行更深入的研究,还市场一个公平竞争的环境,还消费者一个明白的消费。     

Doses response of dietary viscosity on digestibility and faecal characteristics of striped catfish (Pangasionodon hypophthalmus)

The study analysed the dose–response relationship between dietary viscosity and nutrient digestibility, faecal waste characteristics in striped catfish and the long‐term impacts of viscosity on performance of striped catfish. This was done in two experiments: Exp.1 lasted 29 days, in which six dietary viscosity levels were created by including different amount of guar gum (GG; 0, 0.25, 0.5, 1.0, 2.0 or 3.0 g/kg) and Exp.2 lasted 60 days and assessed the long‐term effects of three dietary GG levels (0, 0.5 and 3.0 g/kg) were checked. In Exp.1, digestibility of nutrients (except crude fat) decreased linearly with dietary viscosity. With increasing viscosity, removal efficiency of faeces from the water reduced linearly, whereas the total amount of faeces produced and the fraction of big‐sized faecal particles (>2 mm). increased linearly. In Exp.1, viscosity did not affect performance. However, in Exp.2, the GG inclusion level of 3.0 g/kg (1.72 cP for the viscosity) affected fish performance. In conclusion, the best strategy for faecal waste management in striped catfish by dietary viscosity is to keep it as low as possible in the diet.     

不同稳定剂对大果粒酸羊奶品质的影响

[目的]研究低酰基结冷胶等不同稳定剂对大果粒酸羊奶品质的影响。[方法]通过大果粒酸羊奶中添加不同量的低酰基结冷胶、果胶、刺槐豆胶、羟丙基二淀粉磷酸酯,研究不同稳定剂单剂和复配对大果粒酸羊奶稳定性和感官的影响。[结果]低酰基结冷胶的添加量0.06 g/kg时,大果粒酸羊奶的稳定性最好;复配时4种胶体的添加量为低酰基结冷胶0.03 g/kg,刺槐豆胶0.50 g/kg、果胶0.20g/kg、羟丙基二淀粉磷酸酯15.00 g/kg。总添加量为15.73 g/kg时零剪切黏度最高可达4 236 mPa.s,即稳定性最高,沉淀率也最高,可达80.5%,且感官评分最高可达90分。[结论]该研究为解决大果粒酸羊奶的沉降提供一定的理论依据。     

辐射接枝共聚物XG-g-NVP溶胀性能及其对苯酚吸附特性的研究

采用共辐射接枝法制备黄原胶-N-乙烯基吡咯烷酮接枝共聚物(XG-g-NVP),研究其溶胀性能及对苯酚的吸附性能.研究表明,XG-g-NVP在接枝率为623%时溶胀性能和吸附苯酚的能力最强,分别为62.1和0.76g/g.红外分析显示,XG-g-NVP与苯酚通过氢键相结合.XG-g-NVP对苯酚吸附符合Freundlic...     

Effect of particle size of halloysite on the deflocculation of mutual flocs of allophane and halloysite at pH 6.5 in dilute xanthan polysaccharide solutions

The effect of the particle size of halloysite on the deflocculation of mutual floes of allophane and halloysite in the presence of anionic xanthan polysaccharide was investigated spectrophotometrically. Although allophane which flocculated at the i.e.p. (pH 6.5) exhibited polymeric (i) weak-stabilization (PWST), (li) flocculation (PFL), and (iii) stabilization (PST) with increasing addition of xanthan, allophane and halloysite which flocculated mutually at pH 6.5 inhibited the deflocculation, viz., PWST and PST. Halloysite with a smaller average particle size (i.e., 0.08,um in average diameter) than the suspended microaggregates (SMAs) of allophane inhibited significantly the deflocculation, suggesting that the halloysite particles flocculated around the allophane particles. Halloysite with a larger average particle size (i.e., 0.2 μn in average diameter) than the SMAs of allophane slightly inhibited the deflocculation, suggesting that the halloysite particles were attached to the center of the flocculated SMAs of allophane. The inhibitory effects of particle arrangements on the deflocculation of the mutual floes of allophane-montmorillonite and allophanekaolinite were also investigated comparatively.     

脂用马尾松选优试验

为选择、收集、保存产脂力高的马尾松种质资源,利用选育的良种营造高产脂松林基地,笔者通过选优,共选出优树49株,营造基因库4669m~2,保存优树家系45个,营造子代林6670m~2.提高了现有天然松林产脂力,减小了采脂劳动强度,提高了生产效益。     

卡拉胶与黄原胶对牛肉品质的影响研究

水溶性微生物多糖对肉制品的品质有重要影响,是肉类研究的一个重要课题。试验研究了卡拉胶与黄原胶对牛肉色泽、保水性、嫩度及pH值等品质指标的影响。结果表明,添加黄原胶能改善牛肉的质地,经过黄原胶溶液浸泡后的牛肉肉质变嫩,pH值增加;对于牛肉的保水性、蒸煮损失与嫩度而言,添加的黄原胶要优于卡拉胶;但黄原胶与卡拉胶均对牛肉的色泽产生了负面影响。