优质牦牛肉肉质的综合评价

2000-2002年对大通牛场40头6月龄不同性别的全哺乳牦牛的肉质进行了综合评价。对供试牦牛肌肉pH、嫩度、肌纤维细度、系水率、肉的贮存损失、肉的煮熟时间、熟肉率和烹饪损失率及肉色等进行了评价，分析了肌肉的化学成分，氨基酸及微量元素含量。结果表明该牦牛肉系水率强，肉的煮熟时间短，肉的贮存损失及烹饪损失较小，肌纤维较细，肉色深红。并具有蛋白质含量高，脂肪含量低及富含各种氨基酸的特点。     

COMPOSITION ANALYSIS AND RESEARCH DEVELOPMENT OF NORTHERN FOREST ANTS

INTRoDUCTIoNAnthasbeenusedasmedicineandhealthprotectionproductsfora1ongtime-Theant(PolyrhachisvicinaRoger)ismostincommon.TheyaremainlylivinginGuangxiProvince.Theyareablack,irri-tateacidityanddelicatefragranceinsects.ThereisakindofantinWandaMountain,Daxing'anMountain,andXiaoxing'anMountain.Itisabig(aboutmorethanl-ocmlong),strongandnonpollutioninsect.alotofbigandblackantswerecollectedfromWandaMountain.Itwasappraisedbyantexpertstobeantfami1yandantcategory.ItwasnamedFormicacuniculariaLa…     

蒙古栎叶,果实成分分析

通过对蒙古栎叶、果实的成分分析,证实蒙古栎叶中含有糖、蛋白质、脂肪、单宁、叶绿素、灰分、维生素、果胶、１７种氨基酸及２０种微量元素;蒙古栎果实中含有蛋白质、脂肪、淀粉、维生素Ｄ２、１７种氨基酸及２０种微量元素．     

氨基酸生物配比与遗传密码关联的研究

研究遗传密友与氨基酸生物配比之关联表明,具有相同同义密友子数的氨基酸ＢＦＡＡ之均数与其氨基酸平均分子量和密码子抽样概率均数之关系模型为Ｐｘ＝Ｋ／ｍｘｅｘｐ（２／Ｒｘ）＋ａ,其中ｋ和ａ均为常数。依据概率事件的运算法则,可用４种核苷的抽样概率来估计Ｒｘ值,当用ｘ代替Ｒｘ时,模型的估计精度不变。     

Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins

The quality of the cowpea bean protein was improved through supplementations with flours from beans exposed to microwave oven treated with cereal proteins such as wheat, rice, corn, and sorghum. Biological assays results with these blends showed that the casein exceeded the other diets concerning digestibility only; however, in parameters such as biological value, net protein utilization (NPU), protein efficiency ratio (PER) and nutritional efficiency ratio (NER), no significant differences occurred. Among all elaborated blends, the one with irradiated beans submitted to microwave oven for 30 minutes (65%) + rice (35%) presented the best results. The soup elaborated with the best supplemented blend was satisfactory concerning color, odor, flavor and texture.     

高寒鲤、鲤鲫杂交F1、松浦鲫肌肉营养成分

本文对高寒鲤,鲤鲫杂交（Ｆ１）、松浦鲫肌肉营养成分及氨基酸含量进行了测定,肌肉中水分含量分别为７６８２％、７８４６％、８０５５％;粗蛋白含量分别为１８９１％、１８６１％、１５５８％;粗脂肪含量分别为２０８％、１５４％、０９６％;灰份含量分别为１２６％、１２０％、０９８％。并就８种必需氨基酸和２种半必需氨基酸及４种鲜味氨基酸含量进行了比较。８种必需氨基酸和２种半必需氨基酸含量分别为９９０８％、９０８０％、８３６０％,其顺序为高寒鲤＞鲤鲫杂交Ｆ１＞松浦鲫;四种鲜味氨基酸含量分别为６６４％、６８９％、６０３％,其顺序为鲤鲫杂交Ｆ１＞高寒鲤＞松浦鲫。并对高寒鲤,鲤鲫杂交Ｆ１,红鲫生长速度进行了测定,当年秋片体重分别为９５２１ｇ、１２４９０ｇ、６３５３ｇ,其顺序为鲤鲫杂交Ｆ１＞高寒鲤＞红鲫。鲤鲫杂交Ｆ１是一个氨基酸组成全面,味道鲜美,生长速度快的新的养殖对象。     

Organic nitrogen compounds extracted from arable and forest soils by electro-ultrafiltration and recovery rates of amino acids

Summary Extraction of synthetic amino acids dissolved in water by means of electro-ultrafiltration (EUF) showed average recovery rates of about 75%. Higher losses were obtained, particularly with cysteine, methionine and NH₄ ⁴; the latter, probably being deprotonated at the cathode, may be lost in form of NH₃. The EUF extracts of three arable and two forest soils were investigated for their N compounds. In the arable soils only about 3% of the total organic N extracted by EUF was free amino acids; about 23%–55% consisted of amino N (hydrolysable N) and the rest was non-hydrolysable N. The two forest soils contained higher amounts of EUF-extractable organic N compared with the arable soils. In the two forest soils the content of free amino-acid N amounted to 8% and 11% of the EUF organic N, and the proportion of hydrolysable N from total EUF-organic N was 41% and 46%. It is suggested that the amino-acid N and the hydrolysable N can be easily mineralized.     

食用菌菌丝体氨基酸含量分析

试验结果表明,16种食用菌菌株中以金针菇摄取绿豆氨基酸能力最强(>203％),金耳和猴头菌的游离氨基酸含量最高(>373％);游离氨基酸组分比以中性氨基酸组分比<58.6％(54.8±3.1)、酸性氨基酸组分比>27.3％(30.2±2.7)、碱性氨基酸组分比>15.8％(18.4±3.8)最适宜,均具显著性差异(P<0.05～0.01);菌丝体呼吸作用以气体物质消耗量575±250(mg/d)具极显著差异(P<0.001),其游离氨基酸中的中性、酸性和碱性游离氨基酸组分分别增长171.3％(P<0.05)、71.8％(P<0.001)和1557％(P<0.1)。     

两种养殖模式下的暗纹东方鲀肌肉营养成分比较

采用生化分析方法对暗纹东方鲀单养（单养组）和暗纹东方鲀-凡纳滨对虾-空心菜生态立体种养（种养组）两种养殖模式下的暗纹东方鲀肌肉进行营养成分分析和比较。结果显示：两种养殖模式下暗纹东方鲀肌肉中常规营养成分、氨基酸组成和含量及脂肪酸组成差异不显著；单养组C16∶1、C18∶1n9c含量和单不饱和脂肪酸总量（∑MUFA）显著高于种养组；种养组多不饱和脂肪酸总量（∑PUFA）显著高于单养组。说明不同养殖模式对暗纹东方鲀肌肉中MUFA、∑MUFA及∑PUFA产生显著影响。