用甘蔗糖蜜酒精配制中档白酒

本文用GC/FID对糖蜜酒精及优质名酒五粮液进行了研究。与五根液相比,糖蜜酒中的有机酸、酯含量极少。因此,这种劣酒是不好喝的。用10ppm KMnO_4处理糖蜜酒精后进行蒸馏,取中间馏分加入水中,室温下稀释成54°。再加入各种微量的醇、酯、酸类调酒添加剂,在25～30℃下贮存一个月。各种物理和化学变化使这种劣酒变为色香味俱佳的中档饮料酒。该酒各项卫生指标符合国家标准(GB—2757—81)。     

蓝花龙胆浸膏挥发性成分分析及在卷烟中的应用

[目的]分析蓝花龙胆浸膏中的主要挥发性成分及其在卷烟中的应用。[方法]采用同时蒸馏萃取法提取蓝花龙胆浸膏中的挥发性成分,并利用气相色谱-质谱(GC-MS)技术分析蓝花龙胆浸膏中的主要挥发性成分,同时对其进行了卷烟加香试验。[结果]试验表明,蓝花龙胆浸膏中共鉴定出22种挥发性成分,应用峰面积归一法确定了各成分的相对含量,主要含有正二十八烷(31.22%)、棕榈酸(22.14%)、7-己基-二十烷(11.63%)、[R-[R*,R*-(E)]]-3,7,11,15-四甲基-2-十六烯(7.59%)、正二十九烷(4.91%)等。卷烟加香试验表明,蓝花龙胆浸膏具有提高卷烟香气质,减轻刺激性,增加润感,带来清甜气的作用。[结论]研究可为蓝花龙胆在烟草中的应用提供一定的理论依据。     

同时蒸馏萃取法提取葡萄干挥发油及其在卷烟中的应用研究

[目的]开发新的天然烟用香料。[方法]采用同时蒸馏萃取法提取葡萄干挥发油,并用GC-MS法对挥发油成分进行了分离鉴定,并进行卷烟加香试验。[结果]试验表明,葡萄干挥发油中共鉴定出80种挥发性成分,主要有苯乙醛、苯甲醇、β-大马酮、香叶基丙酮、β-紫罗兰酮等。该挥发油添加于卷烟中,能提高卷烟烟气的香气质量,修饰和改善卷烟香气,减小刺激性,余味舒适。[结论]葡萄干挥发油可作为一种天然烟用香料,具有一定的应用前景。     

The Influence of Topically Applied Oil–Based Palatants on Eating Behavior in Horses

Palatants may be added to equine feed and medication either during or after manufacturing to enhance product acceptance. Prior studies have examined a variety of palatants but results have been limited and inconsistent. Therefore, the objective of this research was to evaluate topically applied oil–based palatants on feeding preferences in horses. Stock-type horses (n = 10) were used in this paired preference test across a two-phase study. Phase one compared six palatants (banana, anise, peppermint, apple, spearmint, and orange) to a control (corn oil), whereas phase two compared preference among palatants (anise, apple, and peppermint). Feeding stocks were utilized and horses were allowed 15 seconds for olfaction followed by 3 minutes for consumption. Variables recorded included first diet sniffed and consumed, first action, aversive behaviors, excessive salivation, and consumption. Each trial was also video-recorded and number of chews were counted. Data were analyzed using chi-square and t tests in SAS version 9.4 with P < .05 established as significant. Findings from phase one reveal excessive salivation was observed less frequently (P < .05) for most palatants with the exception of peppermint and orange. Orange negatively impacted palatability indicated by less consumption when compared with the control (P = .02), although there was no impact on chews per gram. No difference between control and treatment diets for first sniff or first consumed was observed when analyzed individually in either phase one or two, although there was a moderate positive correlation (ф = 0.39, P = .04) between olfaction and consumption during the peppermint and anise comparison. Consumption as the first action was consistent across all trials (P < .05). Anise was preferred over apple and peppermint as indicated by higher total consumption (P < .05) in phase two. These data indicate that oil-based palatants can affect feed preferences in horses with increased palatability from anise and decreased palatability from orange flavors.     

调味海带的食用加工及营养学评价

根据目前对功能食品的看好,研制出适合大众口味的方便即食调味海带,并分析了它们的主要营养成分及对微生物指标的检测,结果表明,调味海带中碘含量为0.026％,蛋白质含量为13.35％,脂肪为1.38％,粗纤维为9.5％,钙含量偏低,只有0.65％,灰分含量很低,仅为4.32％。微生物(包括细菌总数、大肠菌群和致病菌等)指标均符合国家食品卫生标准。因此研制出的调味海带是一种高蛋白、低脂肪、低热量、营养丰富的方便食品。     

香菇菌丝调味品的研制

通过对香菇菌丝的发菌试验，和对菌丝体进行一系列加工处理，生产出一种营养丰富，具有独林香菇风味的调味品。     

不同肥料配比对贵州禾苟当1号产量及食味品质的影响

采用“3414”试验设计,研究不同肥料配比对贵州禾苟当1号产量及其构成因素、干物质积累量、稻米淀粉RVA特征谱及香味物质相对含量的影响。结果表明,不同肥料配比下N₂P₂K₂处理产量最高,为7.27t/hm²,与N₂P₀K₂和N₂P₃K₂处理差异不显著。从产量构成因素来看,各处理产量与有效穗数、总颖花量、结实率和千粒重呈正相关,其中与有效穗数达到显著水平。N₂P₂K₂处理在保证结实率和千粒重的前提下,有效穗数多,抽穗后期干物质积累量大,从而达到高产。从稻米品质来看,随着氮、磷、钾肥施用量的增加,峰值黏度和崩解值均不同程度降低,稻米食味品质降低。随着磷肥施用量的增加,籽粒香味挥发性主要物质相对含量逐渐上升,其中N₂P₃K₂处理香味物质相对含量最高。N₂P₃K₂处理可在保证产量的基础上增加籽粒香味。利用肥料效应方程分析得出,苟当1号获得最佳产量的施肥量为N 174.45kg/hm²、P₂O₅ 52.80kg/hm²和KCl 103.65kg/hm²,产量为6.86t/hm²。