异丙草胺光解体系中溶液酸度及电导率变化与降解的协同效应

采用自制光降解反应器研究了异丙草胺光解体系中溶液酸度及电导率的变化及与降解率的关系。结果表明,伴随光解进行,溶液的电导率和pH值同时产生有规律的变化。随着光照时间的延长,溶液电导率呈指数增加,到光解反应终了时,电导率增大近10倍,同时溶液电导率与溶液中异丙草胺的降解率亦呈指数对应关系。光解还造成溶液酸度增加,50mg·L-1异丙草胺溶液光照前后pH值由5.96降至3.35。根据对光解产物的分析,推测这两种数值的变化主要原因是异丙草胺的光解羟化脱氯。光解体系初始酸度的改变,对异丙草胺光解速率也有影响,酸度增大,明显抑制了异丙草胺的光解,而碱性环境加速了异丙草胺的光解。溶液酸度与光解进程具有良好的协同性。     

条施调酸材料对石灰性土壤调酸及马铃薯锌硼吸收的影响

【目的】研究条施调酸材料的调酸效应及其对马铃薯锌、硼吸收的影响,为调酸材料在马铃薯上的应用提供依据。【方法】以马铃薯为材料,采用田间试验,设置根区施用磷酸一铵（MAP）、硫磺(S)、混合调酸剂(磷酸一铵和硫磺按质量比1∶1混合,MS）,以不施用调酸材料为对照,分析调酸材料施入石灰性土壤后土壤pH值、锌硼有效性以及马铃薯叶片、块茎锌硼含量的变化,研究3种调酸材料根区条施后的调酸效应及对土壤锌硼有效性和马铃薯锌硼吸收的影响。【结果】施入调酸材料能显著降低石灰性土壤pH值,在马铃薯整个生育期调酸效应总体表现为MS＞MAP＞S。施用调酸材料能提高淀粉积累期马铃薯根区土壤有效锌和有效硼含量,MAP、S、MS处理土壤有效锌含量较对照分别提高了58.82%,9.80%和37.25%,土壤有效硼含量较对照分别提高了53.01%,57.83%和61.45%。施用调酸材料后,苗期马铃薯叶片锌、硼积累量分别增加了48.44%~60.83%和40.73%~58.68%,块茎膨大期分别增加了31.43%~39.88%和22.40%~33.06%;在淀粉积累期,MS和S处理马铃薯叶片锌积累量较对照分别降低了51.85%和30.25%,而MAP处理则较对照增加了4.79%,MAP、S、MS处理马铃薯叶片硼积累量较对照分别减少了20.67%,41.78%和38.21%。收获期施用调酸材料后,MAP、S、MS处理马铃薯块茎锌含量较对照分别降低了9.47%,4.94%和14.81%,S、MS处理马铃薯锌积累量较对照分别降低了5.88%和21.08%,而MAP处理提高了30.39%;MAP、S、MS处理马铃薯块茎硼含量较对照分别提高了14.97%,15.51%和63.10%,硼积累量分别提高了67.74%,16.13%和51.61%。【结论】调酸材料降低了石灰性土壤pH值和马铃薯块茎锌含量,但提高了马铃薯块茎硼含量;从调酸效应和马铃薯块茎吸收来看,磷酸一铵与硫磺配施最有利于马铃薯对土壤中微量元素锌硼的利用。     

嗜酸乳杆菌生产特性的研究

以质量浓度 10 0 g/ L 脱脂乳为培养基 ,对嗜酸乳杆菌在乳中的生长能力、产酸能力、产香能力以及蛋白质分解能力进行了研究。结果表明 :在 37℃条件下 ,嗜酸乳杆菌可在乳中生长、繁殖 ,对数期细菌数达 10 9m L- 1 以上。在 10 %接种量条件下 ,36 h嗜酸乳杆菌可在乳中产生 10 3.2 5～ 10 8.5 6°T的酸度 ,p H值达 3.83～3.91,2 4～ 30 h产生 1.8716～ 2 .14 4 0 m mol/ m L双乙酰 ,3.2 32 2～ 3.6 84 4 m mol/ m L乙醛 ,使发酵乳具有良好的风味。同时 ,嗜酸乳杆菌具有较强的蛋白质分解能力 ,4 8h可以产生 171.6 7～ 182 .5 5μg/ m L的氨基酸 ,使发酵乳具有较高的营养价值     

Some factors limiting denitrification in slurries of acid forest soils

Denitrifying enzyme activity (DEA) is defined as N₂O production rate over the first eight hours of anaerobic incubation of soil slurries at 15°C with added nitrate and acetylene. Organic fraction explained 81 % of the spatial variation in DEA among soil horizons of beech (Fagus), alder (Alnus), and spruce (Picea) forests, and spruce ciearcuts. Nitrate and pH limit denitrification in anaerobic O horizons at 15°C. Thick, poorly drained O horizons, such as in alder forest, have a high capability for denitrification. Failure to recover all added nitrate in O horizon incubations suggested both production of unmeasured NO and dissimilatory reduction of nitrate to ammonium. In mineral horizons, N₂O production was small and could not be increased by increasing nitrate, carbon, pH, and phosphorus; some other factor appears to prevent significant denitrifier activity in acid forest mineral horizons.     

信阳绿茶主食面包的研制

将信阳毛尖绿茶研磨成粉添加到主食面包中制备信阳绿茶主食面包,研究不同绿茶粉添加量对主食面包比容、感官品质、水分含量及酸度的影响。结果表明,绿茶粉最佳添加量为面包粉质量的3%,此时得到的绿茶主食面包比容为5.75 m L/g,感官品质评分98分,水分含量32.7%,茶多酚含量0.386 g/100 g,酸度2.98°T;绿茶面包表皮完整且丰满,无焦斑,色泽均匀,稍有茶叶的黄绿色,组织紧密有弹性、耐咀嚼,有茶叶的清香,无茶苦味,且具有较好的营养保健功能,市场前景广阔。     

冰糖橙果实品质无损伤在线检测分级技术的建立与应用

【目的】冰糖橙果实外观分级与内部品质不一致极大地影响了其市场声誉,建立冰糖橙果实品质分级标准和果实快速规模化无损伤品质检测分级技术,并进行在线应用,为快速分选不同糖酸度冰糖橙产品提供技术支持。【方法】在利用常规果实品质分析方法对主产区的冰糖橙果实进行多年品质分析的基础上,找出果实外观和内在品质的相关性,确定不同果型横径与糖酸度含量的关系,形成冰糖橙果实分级标准。在此基础上,采集710-960 nm波段近红外透射光谱建立果实无损伤检测模型,利用常规品质分析数据对原始光谱反复进行校正并验证,确定无损伤检测的准确性,并在分级线上进行应用;调查统计应用无损伤检测生产线分级后各级冰糖橙的产量、销售单价和销售额。【结果】（1）根据果实横径大小进行初选分级,68-74 mm为大果型,62-67 mm为中果型,56-61 mm为小果型,再按果实的糖度（可溶性固形物Brix度）和酸度不同将冰糖橙划分为4个等级：糖度≥14、酸度≤0.4%为特级果;12≤糖度＜14、酸度≤0.4%为一等果;糖度≥14、0.6%≥酸度＞0.4%为二等果;糖度＜12、酸度≤0.4%为合格果。通过反复矫正,建立了冰糖橙果实品质分级标准。（2）通过多次进行单果糖度和酸度的分析矫正,建立了冰糖橙果实糖度和酸度的检验线。第1次建立的冰糖橙糖度检量线检测范围为10.1-14.9 Brix,再利用常规品质分析验证无损伤检测结果,合格率仅为26%。第2次建立的糖度检量线延长高糖检测范围,为10.1-16.2 Brix,经验证后合格率达90%。第3次建立的糖度检量线扩大低糖检测范围,为9.8-16.2 Brix,经验证后合格率为90%。第1次建立的冰糖橙酸度检量线检测范围为0.1%-1.26%,再利用常规品质分析验证无损伤检测结果,合格率仅为64%。第2次建立的酸度检量线延长高酸检测范围,为0.1%-1.37%,经验证后合格率达94%。第3次建立的酸度检量线继续扩大高酸检测范围,为0.1%-1.53%,经验证后合格率为92%。（3）新建立无损伤糖酸度校正和验证模型,糖度有效检测范围为8.7-15.1 Brix,酸度有效检测范围为0.14%-2.0%,经验证后糖度合格率达到98%,酸度合格率为98%。应用该分级技术,分选速度达到10个冰糖橙/秒,品质分级后最高单价48元/kg,年产量4 500 t,实现产值9 122万元。【结论】研究结果预测糖酸度准确,测量范围全面涵盖冰糖橙商品果的糖酸度,能大批量、快速、高质量和无损伤在线鉴别冰糖橙果实内在品质,结合外观品质分级标准,分选出内外品质均一的产品。     

植物蛋白乳酸菌饮品储存过程中乳酸菌的变化规律

以嗜热链球菌FJAT-7928、干酪乳杆菌FJAT-7929为菌株,以黄豆为基质,发酵得到植物蛋白乳酸菌饮品,研究其在4℃保存条件下菌落数以及酸度和pH值的变化。结果表明,保存30d内,两菌种混合发酵植物蛋白乳酸菌饮品的乳酸菌可高达到3.5×109 cfu.mL-1,高于单独发酵的植物蛋白乳酸菌饮品中的活菌数。混合发酵植物蛋白乳酸菌饮品的最终酸度为109.0°T,pH值为3.58;FJAT-7929单独发酵植物蛋白乳酸菌饮品最终酸度为114.0°T,pH值为3.65;FJAT-7928植物蛋白乳酸菌饮品酸度为60.0°T,pH值4.09。4℃保存3种发酵处理的植物蛋白乳酸菌饮品,30d内乳酸菌活菌数和酸奶的理化性质基本稳定。     

The effect of lime levels on the growth of beans and maize and nodulation of beans in three tropical acid soils

Abstract

A study to investigate the effect of lime on dry matter yield of maize (Zea mays) and beans (Phaseolus vulgaris) and nodulation of beans grown in three tropical acid soils (two humic Nitosols and one humic Andosol) was carried out in a greenhouse. The soils ranged from 4.2 to 5.0 in pH; 1.74 to 4.56 in %C; 21.0 to 32.0 meq/100g in CEC; 5.10 to 8.10 meq/100g in exchange acidity; 0.60 to 3.20 meq/100g in exchangeable (exch.) Al and 0.13 to 0.67 meq/ 100g in exch. Mn.

Exchange acidity and exch. Al decreased with increasing levels of lime in the three soils. Exchangeable Al was reduced to virtually zero at pH 5.5 even in the soils which had appreciable initial amounts. Exchangeable Mn also decreased with increasing levels of lime in the two Nitolsos. Exceptional results, however, were obtained with the Andosol where exch. Mn increased ten‐fold with the first level of lime and then decreased with subsequent levels.

In all the soils, mean dry matter yield of beans and maize, and mean nodule dry weight of beans generally increased significantly with increasing lime levels up to pH value of 6.0. The dry matter yield of beans and maize, and nodule weight of beans, however, decreased progressively with increasing lime levels beyond pH 6.0 value. pH range of 5.5 to 6.0 was considered optimum for the growth of maize and beans, and nodulation of beans in these soils.     

Effect of crop residue biochar on soil acidity amelioration in strongly acidic tea garden soils

Strongly acidic soil (e.g. pH < 5.0) is detrimental to tea productivity and quality. Wheat, rice and peanut biochar produced at low temperature (max 300 °C) and differing in alkalinity content were incorporated into Xuan‐cheng (Ultisol; initial pH_{soil/water = 1/2.5} 4.12) and Ying‐tan soil (Ultisol; initial pH _{soil/water = 1/2.5} 4.75) at 10 and 20 g/kg (w/w) to quantify their liming effect and evaluate their effectiveness for acidity amelioration of tea garden soils. After a 65‐day incubation at 25 °C, biochar application significantly (P < 0.05) increased soil pH and exchangeable cations and reduced Al saturation of both tea soils. Association of H⁺ ions with biochar and decarboxylation processes was likely to be the main factor neutralizing soil acidity. Further, biochar application reduced acidity production from the N cycle. Significant (P < 0.05) increases in exchangeable cations and reductions in exchangeable acidity and Al saturation were observed as the rate of biochar increased, but there were no further effects on soil pH. The lack of change in soil pH at the higher biochar rate may be due to the displacement of exchangeable acidity and the high buffering capacity of biochar, thereby retarding a further liming effect. Hence, a significant linear correlation between reduced exchangeable acidity and alkalinity balance was found in biochar‐amended soils (P < 0.05). Low‐temperature biochar of crop residues is suggested as a potential amendment to ameliorate acidic tea garden soils.     

不同切割酸度对奶豆腐品质影响研究

研究不同切割酸度对奶豆腐品质的影响,以确定其最佳切割酸度。采用单因素试验设计,切割酸度分别为45°T～50°T、55°T～60°T、65°T～70°T、75°T～80°T、85°T～90°T。在其他工艺条件相同的情况下,分别加工一批奶豆腐,然后测定奶豆腐的性能指标。结果表明,随着切割酸度的增加,奶豆腐的感官评定值先增加,然后逐渐降低;奶豆腐的pH4.6可溶性氮含量、质量分数12%TCA可溶性氮和游离氨基酸总量都逐渐增加;而pH值和水分含量逐渐降低。以感官评定值为主指标,结合其他性能指标,确定切割酸度为65°T～70°T。