基于两维图论聚类的辽宁省土地利用多功能性分区

辽宁省土地利用功能间的矛盾相对突出,明晰区域土地利用多功能的现状、进行土地利用多功能性分区可为促进区域土地利用功能的协调发展提供依据。选取2017年辽宁省县域土地利用生活、生产、生态方面22个典型指标构建区域土地利用多功能性评价指标体系,运用熵权法和两维图论聚类法进行土地利用多功能性评价及分区研究。研究发现:1)研究区生活功能高值区于中部呈斜"X"状分布,生产功能值主要呈现以沈阳为中心的"环状"递减蔓延结构,生态功能值由外至内逐渐减少。2)区域县域生产功能和生活功能呈显著正相关,生产功能和生态功能呈显著负相关。3)根据区域土地利用多功能值和两维图论聚类法可将研究区划分为辽东生态功能优势区、辽北功能欠协调区、辽南功能相对均衡区以及辽西功能欠发展区。研究结果可为县域尺度国土空间规划的制定与实施等提供技术支撑和科学依据。     

淹水培养过程中水稻土地杆菌科微生物群落结构变化特征

采用淹水非种植水稻土微环境模式系统,对水稻土进行1 h和1、5、10、20、30 d淹水培养,利用PCR-DGGE技术检测、多元统计分析淹水培养过程中地杆菌科微生物的群落结构和多样性变化规律及其影响因子。结果表明,淹水培养过程中地杆菌科微生物群落结构发生了明显的演替性变化：由r-对策优势种群演替至k-对策优势种群,且群落结构由不稳定向稳定演变（培养1 h和1 d处理间相似性最低,群落结构变化最大,20 d和30 d处理间相似性最高,群落结构变化最小）;该过程中,地杆菌科微生物物种丰富度指数和Shannon-Weiner指数在1 h处理中均为最小,5 d处理的最大;CCA相关性分析表明,淹水培养过程中Fe（Ⅱ）浓度与群落结构多样性指数呈正相关,证实该类微生物对于异化铁还原能力具有重要作用;测序结果表明,19个优势DGGE条带与来自水稻土中的未培养地杆菌科微生物亲缘关系相近。     

Improvement of preservation method for ammonia-oxidizing bacteria by freeze-drying

Long-term preservation of ammonia-oxidizing bacteria had been achieved until now by using the silica gel-freezing method. Recently, the freeze-drying method for the preservation of microorganisms has been widely used, and has been applied to the preservation of ammonia-oxidizing bacteria. The 10% skim milk-l% pyruvate or glutamate ratio was optimum as a dispersion-medium, and the preservation temperature of the freeze-dried cells was effective at -80°C. This method of preservation was found to be considerably more effective than the silica gel-freezing method.     

Fractionation of soil humic acids by preparative polyacrylamide gel electrophoresis in the presence of concentrated urea

To separate soil humic acids (HAs) into their constituents and characterize them, polyacrylamide gel electrophoresis (PAGE) was carried out in the presence of 7 M urea using a preparative electrophoresis system. Two types of soil HAs were fractionated into nine fractions by PAGE. The dark-colored constituents were recovered from the electrophoretic fractions by precipitation on acidification, and the brown-colored constituents dissolved in the acidic solution of fast-moving fractions were recovered by adsorption onto DAX-8 resin. High-performance size-exclusion chromatography (HPSEC) confirmed that the constituents of the HAs were separated based on their molecular size by PAGE. The dark-colored constituents exhibited higher degrees of humification than did the corresponding unfractionated HAs, except for the constituents remaining in the electrophoretic gels at the end of electrophoresis. Diffuse reflectance infrared spectroscopy revealed that the chemical properties of the dark-colored constituents changed regularly: the content of carboxyl groups decreased and the proportions of proteinous, aliphatic and polysaccharide moieties increased with increasing molecular size. The humification degrees of the constituents adsorbed onto DAX-8 resin were considerably lower than those of the corresponding unfractionated HAs. The chemical properties of the DAX-8-adsorbed constituents were different from those of the dark-colored constituents. Observation of electrophoretic fractions under blue light (470 nm) and HPSEC with fluorescence detection at an excitation wavelength of 460 nm and an emission wavelength of 520 nm showed that green fluorescent substances were largely concentrated in the smallest molecular size fractions and were partitioned into both the dark-colored precipitates and DAX-8-adsorbed fractions. The proportion of organic carbon recovered by precipitation and adsorption onto DAX-8 resin was 45–63%, indicating that substantial parts of the HA constituents were missing. The unrecovered constituents were considered to be acid-soluble, nearly colorless substances. The dissociation of the acid-soluble constituents from the acid-insoluble dark-colored constituents during the preparative PAGE of soil HAs was ascribed to disruption of hydrogen bonding and hydrophobic interactions caused by concentrated urea.     

回生抗性淀粉种类对米淀粉凝胶形成的影响

为寻找改善普通米淀粉制品的结构及品质的新型食品添加剂,该文以普通米淀粉为原料,采用快速黏度分析仪、扫描电子显微镜、质构分析仪、全自动X射线衍射仪及示差扫描量热仪等手段,研究添加锥栗、马铃薯与绿豆回生抗性淀粉(retrograded resistant starch,RSⅢ)对米淀粉凝胶微观结构及理化性质的影响。结果表明:添加锥栗、马铃薯及绿豆RSⅢ对米淀粉凝胶的结构及性质产生显著影响(P0.01),以锥栗RSⅢ的作用最为突出。添加锥栗、马铃薯与绿豆RSⅢ对米淀粉糊的黏度特性没有影响(P0.05)。未添加RSⅢ的米淀粉凝胶存在很多不规则、深浅不一的大洞,而加入RSⅢ使米淀粉凝胶的网状结构变得更为规整、致密,且其胶着性与黏聚性变化不大(P0.05);添加锥栗、马铃薯与绿豆RSⅢ后能加速米淀粉凝胶的形成,与未添加RSⅢ的米淀粉凝胶比,其硬度分别增加了2.38、1.97和1.25倍(P0.01),黏着性分别增加2.56、1.99和1.32倍(P0.01),弹性增加1.07、0.81和0.53倍(P0.01)。米淀粉以A-型晶体占优,锥栗RSⅢ以V-型晶体占优,马铃薯与绿豆RSⅢ均以B-型晶体占优;不加或加入RSⅢ的米淀粉凝胶粉末都转变为以V-型晶体为主,且总相对结晶度没有改变(P0.05)。加入RSⅢ后的米淀粉糊除有低温吸热峰外还出现高温吸热峰,是否添加RSⅢ对低温吸热峰的温度参数影响不大(P0.05),但吸热焓显著降低(P0.01);而对于高温吸热峰,添加马铃薯与绿豆RSⅢ的各项参数没有差别(P0.05),但比添加锥栗RSⅢ的显著增高(P0.01)。可见添加不同来源的RSⅢ可以有效改善米淀粉凝胶的结构与品质。该研究结果为抗性淀粉用于提高米制品品质与营养功能的研究和生产提供了重要参考。     

不同年限毛竹林土壤固氮菌群落结构和丰度的演变

应用变性梯度凝胶电泳(denaturing gradient gel electrophoresis,DGGE)和荧光定量PCR(real time fluorescent quantitative PCR,q PCR)方法研究了不同年限毛竹林土壤固氮菌群落结构和丰度的变化。结果表明:土壤p H、有机质、有效磷、速效钾和铵态氮含量在马尾松林改造成毛竹林5 a后明显提高,而后逐渐降低,并趋于稳定;土壤固氮菌多样性和nif H基因丰度也呈现相似的趋势。条带测序分析表明,毛竹林土壤固氮菌均为不可培养的固氮菌,与慢生根瘤菌(Bradyrhizobium sp.)具有较高的相似度。冗余分析结果表明,不同栽培年限毛竹林地土壤固氮菌群落组成发生了明显变化,长期栽培毛竹林引起的土壤养分变化对土壤固氮菌多样性具有重要影响。     

利用机器视觉与近红外光谱技术的皮蛋无损检测与分级

为了对优质蛋、次品蛋和劣质蛋这3种皮蛋进行检测及分级,该文应用机器视觉结合近红外光谱技术,研究利用皮蛋凝胶品质无损检测的分级方法。首先采集皮蛋透射光图像,提取18个图像颜色特征值,然后将所提取的18维特征利用主成分分析(principal component analysis,PCA)进行降维,对PCA降维后的3个主成分建立遗传算法优化支持向量机(genetic algorithm-support vector machine,GA-SVM)分级模型,把皮蛋样本分为两大类:可食用蛋(优质蛋与次品蛋)与不可食用蛋(劣质蛋),劣质蛋测试集识别率为100%。然后在机器视觉分类结果的基础上,利用近红外光谱技术获取可食用蛋(优质蛋与次品蛋)的原始光谱,并进行多元散射矫正(multiplicative scatter correction,MSC),利用竞争性自适应重加权算法(competitive adaptive reweighted sampling,CARS)降维提取特征波长,基于支持向量机(support vector machine,SVM)对特征波长变量建立分级模型,区分出优质蛋与次品蛋,优质蛋测试集识别率为96.49%,次品蛋识别率为94.12%。研究结果表明:基于机器视觉和近红外光谱进行皮蛋凝胶品质无损检测分级是可行的。     

大白菜一代杂种及双亲幼苗的等电聚焦电泳过氧化物同工酶分析

等电聚焦电泳是近些年发展起来的分离蛋白质的有效生化技术．操作简便，分辨率高，电泳条带多而且细，信息量大，利于进行深入细致的研究。该文利用等电聚焦丙烯酰胺电泳方法分析了6个大白菜一代杂种及双亲幼苗的过氧化物同工酶电泳图谱，共分离出十几条酶带，F1杂种与亲本间同工酶图谱均表现出明现差异，特别是A鉴别区内的酶带差异最明显，大多为互补型，是主要鉴别区。进一步研究结果表明，6个大白菜品种均可利用过氧化物同工酶鉴别由自交引起的假杂种。利用这项技术大量开展了这6个品种的商品种子纯度检测工作，同时在田间进行了验证性测定，二者结果基本相符。     

复合磷酸盐对鲜切牛肉肌球蛋白凝胶保水性的影响

研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对牛肉肌球蛋白凝胶保水性的影响。结果显示,当复合磷酸盐中SAP,STP和HMP的质量比为2∶1∶1,添加量为0.2%时,可获得最佳的感官品质和较好的凝胶保水性,影响凝胶保水性因素的主次顺序为SAP>HMP>STP,且SAP和HMP对凝胶保水效果具有显著影响。