不同热加工方式对翼柄柔鱼品质的影响

探究煮制、油炸、烤制3种热加工方式对翼柄柔鱼(Sthenoteuthis pteropus)色泽、质构、硫代巴比妥酸值、生物胺及挥发性组分等指标的影响。结果表明：热加工处理后,翼柄柔鱼色泽发生明显改变,油炸处理组色泽与其他处理组差异性显著;鱿鱼的硬度和咀嚼性发生了显著变化,煮制与其他处理组相比,弹性存在显著差异;样品经不同热加工方式后的氧化程度：煮制>油炸>烤制。热加工对6种生物胺的影响存在差异：亚精胺、酪胺及精胺总体含量较低,差异不显著;生鲜鱿鱼中组胺含量为(3.23±0.20) mg/kg,经热加工分别增加了1.29倍(煮制)、3.68倍(油炸)、2.89倍(烤制)。采用SPME-GC-MS方法对生鲜、煮制、油炸、烤制翼柄柔鱼进行挥发性化合物检验,分别检出46、52、61、70种挥发性化合物。不同热加工方式对翼柄柔鱼色泽、质地、风味等食用品质的影响存在差异。研究结果为鱿鱼的热加工提供了理论指导。     

小麦品种产量与产量因素通径分析

通过对９４个不同品种小麦在渭北地区干旱条件下的试验数据,分类建立小麦产量与产量因素的回归关系,并做了通径分析。结果表明,在分类小麦的关系中,穗粒数对产量的总影响和直接影响都最大。     

施氮对高羊茅种子产量组分和产量的影响

2000年9月~2002年7月在北京地区研究施氮对高羊茅(Festuca arundinacea)种子产量组分和产量的影响。结果表明,随着施氮量的增加,生殖枝数/²增加,施氮150 kg/hm²(2001)和120 kg/h²(2002)生殖枝数/²达到最高,施氮量继续增加,生殖枝数/²反而下降;2001和2002年种子产量都随着施氮量的增加而增加,其中以施氮150kg/h²(秋季75kg/h²+春季75kg/h²)种子产量最高,分别为1864 kg/h²和1954 kg/h²。     

Volatile Flavor Components and the Body Weights of Rats in the Green Tea Added Miner Ingredients

In order to change for the good flavor in green tea of middle or low grade,roast naked barley （miner ingredient） was added to it.To make tea having functional property,mixed roast naked barley-green tea with one medicinal herb （MH,miner ingredient）.This study was performed to investigate the effect of drinking extracts of naked barley-MH-green tea （A group） and adlay-Angelica gigas Nakai-green tea （B group） on the body weights of rats,and volatile flavor components of best effective extract on weight reduction.Forty-eight male Sprague-Dawley rats divided into six groups were fed five different green tea extracts for 8 weeks.The result obtained in the experiment indicated that the change of body weights of rats was affected by A group,B group and others.A group showed highest reduction rate of body weights （36.40％）.Reduction rate of body weights on the B group （10.10％） was much lower than A group （36.40％）.Aroma compounds were extracted by the SDE method.The concentrated aroma extracts were analyzed and identified by GC and GC-MS.The main aroma components of the green tea blended with naked barley and MH were 12 pyrazines having roasty note,methyl butanals having sweet note,hexanal having briskness greenish note,and nerolidol and3-ionone having floral note.     

Wetland effects on lake water quality in the Minneapolis/St. Paul metropolitan area

A method developed to evaluate the cumulative effect of wetland mosaics on water quality was applied to 33 lake watersheds in the seven-county region surrounding Minneapolis-St. Paul, Minnesota. A geographic information system (GIS) was used to record and measure landscape variables derived from aerial photos. Twenty-seven watershed land-use and land-cover variables were reduced to eight principal components which described 85% of the variance among watersheds. Relationships between lake water quality variables and the first six principal components plus an index of lake mixis were analyzed through stepwise multiple regression analysis. A combination of three landscape components (wetland/watershed area, agriculture/wetlands, and forest/soils components) explained 49% of the variance in a trophic state index, even though most of the lakes examined were already highly eutrophic, and thus were influenced by internal loading. The regression equations explained a range of 14 to 76% of the variation in individual water quality variables. Forested land-use was associated with lower lake trophic state, chloride, and lead. High lake trophic state was associated with agricultural land-use and with wetland distance from the lake of interest. The extent of wetlands was associated with low total lead and high color in lakes downstream. Wet meadows or herbaceous, seasonally-flooded wetlands contributed more to lake water color than did cattail marshes.     

北京不同产区京白梨挥发性物质成分检测分析

研究京白梨的香味成分,为今后利用多种方法开启京白梨次生代谢产物途径,提高果实品质提供理论依据。以北京市房山、大兴和昌平3个区不同土壤和环境条件的京白梨后熟果实为材料,采用气相色谱-质谱联用（GC-MS）技术对果实的挥发性物质进行分离,分别得到31、32和36种挥发性物质,3个地区总计得到挥发性物质54种,其中主要的香味物质有10种,分别为乙酸己酯、α-法尼烯、丁酸己酯、丁酸甲酯、乙酸丁酯、1-己醇、乙醇、丁酸乙酯、己酸乙酯和（E）-丁酸-2-己烯酯。京白梨果实香味物质的种类和相对含量是由京白梨的遗传物质和外界环境共同作用的结果。     

烤烟香气物质的研究进展

综述了烤烟香气物质的种类及其形成,并从遗传因素、生态环境、栽培技术以及烟叶初加工过程4个方面阐述了影响烤烟香气物质形成及含量的因素,最后对烤烟香气物质研究的前景进行了展望。     

蓝圆鲹肌肉中营养成分分析与评价

为了测定蓝圆鲹(Decapterus maruadsi)肌肉中的营养成分,并对其营养价值进行系统的分析及合理的评价,采用国家标准生化测定方法检测蓝圆鲹肌肉中的水分、粗蛋白质、粗脂肪、粗灰分、氨基酸、脂肪酸及矿物质。结果显示,蓝圆鲹肌肉中水分含量为75.00%,粗蛋白质、粗脂肪及粗灰分的干重含量分别为79.52%、9.88%和4.16%;共检出18种氨基酸,总含量为75.24%(干重),必需氨基酸占氨基酸总含量的30.08%,谷氨酸含量最高(11.40%),主要的限制氨基酸是色氨酸和缬氨酸,必需氨基酸指数EAAI为83.32;共检出17种脂肪酸,棕榈酸含量最高(2.60%),EPA+DHA含量为2.20%;富含磷(P)、钾(K)、钙(Ca)、钠(Na)、镁(Mg)等矿物质元素,常量元素中磷的含量最高(2 193.99 mg/kg),微量元素中铁的含量最高(22.25 mg/kg)。研究表明,蓝圆鲹是高蛋白低脂肪、营养价值及经济价值均较高的优质海洋经济鱼类,具有较好的综合开发利用价值。     

再生水滴灌灌水器附生生物膜生长对堵塞的影响

再生水滴灌灌水器堵塞与其内部附生生物膜的形成和生长密切相关,但是生物膜的生长过程对灌水器堵塞加深的影响机制至今还罕有报道。基于此,该文测试了系统累积运行540 h后7种不同堵塞程度灌水器出流及附生生物膜关键组分,并分析灌水器堵塞加深对生物膜组分增长的敏感性。结果表明:灌水器堵塞程度随着附生生物膜组分的增长而加深,两者存在显著的"S型曲线"相关关系(R20.92),呈现出"敏感-微敏感-极度敏感"变化趋势。生物膜固体颗粒物和磷脂脂肪酸含量变化可以极好地刻画这种敏感性的变化过程,说明水源颗粒物和微生物同时是再生水滴灌灌水器堵塞的关键诱发因素。该文的研究可为揭示再生水滴灌灌水器堵塞诱发机理及其推广提供理论依据。     

烤烟主要物理性状与化学成分的典型相关分析

以烤烟品种K 326为供试材料,采用典型相关分析方法研究了烤烟不同部位烟叶的主要物理性状和化学成分的关系.结果表明,烤烟物理性状和化学成分所具有的显著性指标因部位而异;上、中、下3个部位物理性状共有的显著性指标是叶长、叶厚和叶面密度,化学成分共有的显著性指标是氯含量、钾含量和钾氯比,且后者对典型变量的相对作用大小一致,表现为钾>钾氯比>氯;烤烟不同部位烟叶叶长、叶厚和叶面密度与钾、钾氯比和氯的关系最为密切.典型负载系数可以作为确定各部位物理特性和化学成分显著性指标的重要依据.