南瓜籽油溶剂法提取工艺及脂肪酸成分的研究

研究了南瓜籽油的溶剂提取法,分别使用乙醚、石油醚和正己烷提取南瓜籽油,确定南瓜籽油的提取工艺为:提取溶剂为乙醚,提取温度54℃,提取时间5h,南瓜籽的出油率为47.29%。气相色谱分析南瓜籽油表明,南瓜籽油中主要含有4种脂肪酸,分别是棕榈酸、亚油酸、油酸和硬脂酸。     

Genetic control of irregular striping, a new phenotype in Cucurbita pepo

Longitudinal striping of the fruit exterioris a common trait in Cucurbita pepo(pumpkin, squash, gourd). Striping occursas ten pairs of alternating dark and lightstripes that are regularly situated inaccordance with the ten sub-epidermalcarpellary vein tracts. Usually, the darkstripes occur in the central areas betweenthe vein tracts, with the light stripesoccupying the remainder of the fruitsurface. A new phenotype is described inwhich dark spots or streaks occur in thecentral areas between the vein tracts;these are usually accompanied by darkstreaks or stripes that occur adjacent toand over part or all of the length of someor all of the ten carpellary vein tracts. The inheritance of this irregular stripingpattern was studied by crossing anaccession that bred true for this phenotypewith a near-isogenic line havinglight-colored fruits. The resultsindicated that irregular striping isdominant to light coloration and isconferred by a single gene. Testcrossesfor allelism with regular striping wereprepared by crossing the irregularlystriped accession with near-isogenic lineshaving broad stripes, l-1 ^BSt/l-1 ^BSt, and narrowstripes, l-1 ^St/l-1 ^St. The testcross results revealed thatirregular striping is conferred by anallele at the l-1 locus, designatedl-1 ^iSt. The l-1 ^iStallele is dominant to light-colored (l-1), recessive to dark-colored (L-1), and can be co-dominant or recessiveto broad-striped (l-1 ^BSt) andnarrow-striped (l-1 ^St),depending on whether or not it is fullyexpressed. Dominance relationships at thel-1 locus can, therefore, berepresented as L-1 > (l-1 ^BSt > l-1 ^St) l-1 ^iSt > l-1.     

复合南瓜粉中花生四烯酸(ARA)添加工艺研究

介绍了花生四烯酸(ARA)油剂、粉剂在复合南瓜粉中的添加工艺,论述了ARA在添加工程中发生变化的因素和可能存在的问题。采用湿法和干法2种ARA添加工艺生产复合南瓜粉,ARA平均回收率分别为93.5%和95.9%,ARA损耗率较低。2种添加工艺对乳粉的感官指标、溶解度、过氧化值等关键质量指标无影响,说明湿法和干法添加ARA工艺均是可行和可靠的,而干法添加工艺在降低ARA损耗方面具有一定的优势。     

南瓜挂面的研制

在面粉中加入一定比例的南瓜蓉,采用感官评定方法,通过单因素试验、正交试验确定了南瓜挂面的配方为南瓜蓉∶面粉为1∶7,以面粉100%为基数,水添加量为23%,魔芋粉添加量为0.15%,食盐添加量为1.2%。在此条件下得到的南瓜挂面面条笔直,无并条和扭曲;表面光滑,无毛刺、疙瘩,长度适中;产品呈淡黄色,颜色均匀一致,气味正常等;经最佳蒸煮时间6 min煮熟后,口感不黏、柔软爽口,面汤不浑。南瓜挂面质构参数中的硬度、胶黏性、咀嚼性、黏附性等特性与南瓜挂面的韧性、黏弹性、耐煮性等感官品质密切相关,质构指标能很好地定量反映感官评定结果。     

南瓜蜂蜜发酵蛋糕的研究与开发

将发酵的方法应用于人们日常生活普遍食用的蛋糕中,同时添加南瓜泥和蜂蜜,研究开发一种新型南瓜蜂蜜发酵蛋糕,使蛋糕进一步向营养型转化,并具有一定的风味和保健功效,以增加蛋糕的花色品种,从而促进消费。     

观赏南瓜种质资源引进筛选及创新利用研究

为培育出长势强、结瓜性能好、抗病性强观赏南瓜品种,山东省烟台市农业科学研究院自2000年先后从国内外引进观赏南瓜32份,对引进材料进行了植物学特征调查,并进行连续自交纯化,观察自交后代性状表现,从中选出稳定有观赏价值南瓜资源22份,配制出 ‘皇太子’、‘白雪公主’、‘佛钟’、‘花冠’、‘牵手’、‘花脸’、‘飞碟’、‘朝阳’、‘大铃铛’、‘小金玉’、‘龙女’、‘福星’12个观赏南瓜杂交种,新品种育成后在中国的上海、北京、重庆、安徽、河北、黑龙江、以及山东的寿光等地推广应用。     

裸仁南瓜小瓜型父本雄花不育产生的原因

2000年－2004年,在甘肃河西走廊的酒泉市布置田间试验,研究了生理和遗传因素、密度、温度对裸仁南瓜小瓜型父本经历一段雄性不育期的影响。结果表明：裸仁南瓜小瓜型父本雄花开放后经历4~9d的不育雄花期才能开放正常雄花,这是一种自身的生理遗传特征;密度对小瓜型父本雄花不育程度有影响,密度越大雄花不育时间越长,单株产生的无效雄花数越多。25cm×90cm密度条件下不育雄花经历11d,比35cm×90cm、40cm×90cm分别长1d和2d,25cm株距单株平均不育雄花数为8.7个,比35cm、40cm株距分别多1.3个和2.2个,40cm×90cm为理想播种密度;从父本播种到有效雄花开放这一时段温度越高,无效雄花开放的时间越短,较低温度条件下,单株不育雄花数量增加,不育雄花开放经历时间增加。裸仁南瓜小瓜型父本经历一段雄性不育期除自身的生理遗传特征外,密度、雄花开放前温度也是重要的影响因素。     

南瓜水溶性粗多糖提取工艺的优化

报导了南瓜水溶性多糖的水提醇沉优化工艺。在单因素试验的基础上,选取南瓜水溶性多糖提取时间、提取温度和水料比3个因素进行Box-Benhnken中心组合设计,利用响应面分析法对其提取工艺参数进行优化研究。利用Design-Expert软件对南瓜水溶性多糖得率的二次多项数学模型解逆矩阵分析表明,在提取温度为72.41℃,提取时间为3.02h,水料比为33.48∶1时,南瓜水溶性多糖得率最高,最大得率预测值为2.463%,与实测值2.447%相符。利用优化工艺参数提取南瓜水溶性多糖时,具有最大的提取效果。     

南瓜发酵蛋糕的研制

以蛋糕粉为主要原料,添加南瓜粉,研制一种南瓜发酵蛋糕。选择南瓜粉、鸡蛋液、干酵母、糖浆为考察因素,通过单因素试验和正交试验,确定南瓜发酵蛋糕的最佳配方为南瓜粉19%、鸡蛋液56%、干酵母3%、糖浆25%。     

Seed production and breeding potential of the fluted pumpkin,Telfairia occidentalis

Summary Studies during 1980–1987 relating to seed production of the fluted pumpkin (Telfairia occidentalis Hook. f.) are summarized. Essentially, the dioecious nature of the crop makes sex-ratios of plants affect the number of fruit-bearing females. Overall, about 50% of plants are female, of which some 15% are fruitless. Each fruit-bearing female has 1.5 fruits that contain 60 seeds. The mean weight of seeds is 15 g, and 74% of this total seed weight comprise the seed kernel which contains about 40% oil. Thus, a yield estimate of seed kernels reaches 1.9 t/ha; an output that is superior to that of most other oil seeds now being exploited for seed oil and cake in Nigeria. Measures to raise seed yields and the possibility of breeding work are discussed.