Antioxidant,anti-amylase and anti-glycation potential of brans of some Sri Lankan traditional and improved rice (Oryza sativa L.) varieties

Brans of 23 traditional and 12 improved (both red and white) rice varieties in Sri Lanka were screened for anti-amylase and anti-glycation activities in vitro. Varieties which showed the highest inhibitory activities at screening were further investigated for anti-glucosidase and glycation reversing as anti-diabetic properties. The same varieties were studied for selected antioxidant properties. Significantly high anti-amylase and anti-glycation activities were observed for bran extracts of red varieties compared to white varieties at screening. Traditional red rice varieties, Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti, exhibited significant and dose dependent anti-amylase, anti-glycation and glycation reversing activities. These varieties also showed marked antioxidant properties. It is concluded that brans of Sri Lankan traditional red rice varieties Masuran, Sudu Heeneti, Dik Wee and Goda Heeneti may be potential food supplements for diabetes.     

二甲醚发动机的研究与开发

介绍了二甲醚作为代用燃料的性能优势,二甲醚发动机的结构、原理和排放应对措施     

乙醇、乙二醇二甲醚与柴油混合燃料排放特性研究

提出了将乙二醇二甲醚作为乙醇柴油燃料的一种组成成分,利用乙二醇二甲醚好的发火性来改善乙醇柴油燃料差的发火性。试验表明乙二醇二甲醚与乙醇、柴油互溶,具有较好的稳定性。对三种比例混合燃料测试了柴油机在主要工况下的性能与排放特性,得出乙二醇二甲醚加入量以E20为最佳,此时,烟度降低了约80%,NOx略有增加,燃油消耗率略有下降。此外考察了随着十六烷值的变化对混合燃料的排放特性的影响,得出随着十六烷值的增加,NOx排放逐渐增加,对烟度和经济性存在一个最佳值。     

Emission of dimethyl sulfide,carbonyl sulfide,and carbon bisulfide from paddy fields

Abstract

Emission rates of dimethyl sulficle (DMS), carbonyl sulfide (COS), and carbon disulfide (CS₂) to the atmosphere from paddy fields at Ryugasaki, Ibaraki Prefecture, Japan were measured by using the closed chamber method. DMS was emitted mainly through the rice plant and its emission rate was much higher than those of COS and CS₂. During a cropping period COS was slightly absorbed by the rice plant. Significant diurnal and seasonal variations of DMS iuxes were observed. The highest DMS iux was observed immediately after the heading day of rice plant. The annual DMS emission rate was in the order of mineral plot > straw plot > no-N plot, ranging from 4.5 to 6.9 mg S m^-2 yr^-1. The annual COS emission rate was in the order of straw plot > no-N plot > mineral plot, ranging from -0.2 to 1.8 mg S m^-2 yr^-1. The annual CS₂ emission rate was slightly higher in the straw plot, ranging from 0.9 to 2.0 mg S m^-2 yr^-1.     

稀释气体对二甲醚着火延迟特性的影响

在上止点压力1.5 MPa,上止点温度670~795 K,当量比为1的实验条件下,利用快速压缩机(RCM)研究了N_2、N_2/Ar(50%/50%)和Ar/CO_2(61.2%/38.8%)稀释气体对二甲醚(DME)着火延迟期的影响。利用CHMKINPRO软件在较大温度范围内进行了模拟研究。结果表明:不同稀释气体组分对二甲醚混合气体第一阶段着火延迟期影响很小,但对总着火延迟期具有较大的影响,尤其在负温度系数(NTC)区间的起点温度附近。与N_2相比,N_2/Ar(50%/50%)使得实验中总着火延迟期缩短30%。稀释气体的化学效应对第一阶段着火延迟期和总着火延迟期的影响均很小。在低温区间和NTC区间,稀释气体的热效应起主导作用,而当上止点温度超过NTC区间时,CO_2的化学效应影响增强且超过热效应而起到主导作用。随稀释率增加,DME混合气体第一阶段着火延迟期略有延长,而总着火延迟期出现明显延长,且总着火延迟期的NTC现象变得更加明显。     

天然植物提取物、半胱胺和二甲基砜对肉鸭生长性能和屠宰性能的影响

采用单因子试验设计,选择96只15日龄健康天府肉鸭研究半胱胺、植物提取物和二甲基砜对肉鸭生产性能和屠宰性能的影响。试验分为4个处理,对照组饲喂基础日粮,试验组分别在基础日粮中添加植物提取物2000mg/kg、半胱胺500mg/kg和二甲基砜500mg/kg,试验期28d。饲养试验结束后屠宰,测定胸肌率,腿肌率和腹脂率。结果表明:①植物提取物显著提高平均日增重(P<0.05),极显著降低料肉比(P<0.01),对采食量无显著影响;②半胱胺和二甲基砜有提高动物平均日采食量和平均日增重的趋势;③植物提取物组肉鸭的胸肌率提高26.72%(P<0.01),腿肌率提高10.74%(P>0.05),腹脂率降低5.64%(P>0.05);④半胱胺和二甲基砜均有提高动物胸肌率和腿肌率的趋势,但差异不显著(P>0.05)。     

1,1'-二茂铁衍生物的合成研究

对5种二茂铁衍生物的合成方法进行了研究,优化了以乙酰氯作为酰化剂来合成1,1’-二茂铁二乙酮和用次氯酸钠作氧化剂来合成1,1’-二茂铁二甲酸的方法,另外还改进了用MnO2氧化1,1’-二茂铁二甲醇合成1,1’-二茂铁二甲醛的方法,使反应时间缩短,后处理方便且产率有了很大的提高.     

DMDC前处理对巨峰冰葡萄酒发酵及其品质的影响

【目的】研究二甲基二碳酸盐(DMDC)杀菌技术对巨峰冰葡萄酒发酵过程及品质的影响,为DMDC应用于巨峰冰葡萄酒发酵加工提供理论依据。【方法】在糖质量浓度分别为350和400 g/L的浓缩葡萄浆醪中,分别添加250 mg/L DMDC和200 mg/L亚硫酸盐进行杀菌处理,比较2种杀菌处理方法对巨峰冰葡萄酒发酵期间可溶性固形物、总糖、还原糖、酒精度、pH、总酸、挥发酸、花色苷等理化指标及酒体感官评分的影响。【结果】处理前,当糖质量浓度分别为350和400 g/L时,其对葡萄醪的微生物菌落总数无显著影响。与处理前相比,DMDC处理能降低葡萄醪的菌落总数、霉菌和乳酸菌菌落数,优于亚硫酸盐处理;DMDC处理使葡萄醪的酵母菌菌落数降低至检测限之下,而亚硫酸盐对酵母菌只有微弱的杀菌作用。当糖质量浓度为400 g/L时,DMDC处理的可溶性固形物、总糖、还原糖质量浓度均高于亚硫酸盐处理,且二者之间差异显著;当糖质量浓度为350 g/L时,DMDC与亚硫酸盐处理之间的可溶性固形物、总糖、还原糖质量浓度无差异显著。在整个发酵过程中,当糖质量浓度分别为350和400 g/L时,DMDC处理的酒精度、pH均高于亚硫酸盐处理,DMDC处理的花色苷质量浓度低于亚硫酸盐处理,但二者总酸质量浓度差异不大。在发酵前期,各处理组的挥发酸质量浓度无显著差异(P0.05);在发酵后期,当糖质量浓度为400 g/L时,DMDC和亚硫酸盐处理的挥发酸质量浓度均较高。由感官评价结果可知,DMDC处理能改善巨峰冰葡萄酒的口感,酒体颜色呈桃红色;亚硫酸盐处理巨峰冰葡萄酒的口感较差,酒体颜色呈紫红的宝石色。【结论】用250 mg/L DMDC对葡萄浆醪进行处理可能成为一种有效控制发酵冰葡萄酒品质的杀菌前处理方式。     

二甲基二硫的生物活性评价及对土壤养分的影响

采用室内生物活性测定方法,评价二甲基二硫(dimethyl disulfide,DMDS)对土壤病原线虫和土传病原菌的毒力,比较不同浓度药剂处理对土壤理化性质和土壤呼吸的影响,为探究DMDS作为新型土壤熏蒸剂提供切实可行性的依据。结果表明:DMDS熏蒸对土传病原线虫和镰刀菌属的LD_(50)分别为4.743 mg/kg和1.513 mg/kg,可见DMDS对病原线虫和镰刀菌有良好的生物活性。对土壤理化性质进行数据分析发现:DMDS能显著增加土壤铵态氮含量,抑制硝化作用过程,减少NO~-_3-N的产生,提高植物可吸收态氮素水平。DMDS处理的土壤有机质含量和电导率均显著高于对照土壤,而土壤pH和速效钾含量较对照均有降低。此外,熏蒸土壤中有效磷含量较对照减少,但两者无显著差异。对DMDS熏蒸后土壤进行底物诱导呼吸试验,表明DMDS能够在试验初期抑制土壤微生物生物量。本试验结果可为指导DMDS的科学使用提供理论依据及对土壤微生物活性的影响作出科学评价。     

A Review on Decaffeination of Tea Products

Since caffeine possesses some well-unknown adverse effects,many attempts have been conducted to remove it from tea products,including selective extraction with different solvents,enzymatic degradation and inhibition the caffeine synthesis pathway.Reports showed that caffeine can be safely and efficiently removed from fresh tea leaves by hot water blanching,however this approach is not suitable for treating the rolled or dried leaves because of the unavoidable loss of catechins.Although microwave-enhanced vacuum ice water extraction can be used for decaffeination of dried tea,time consumption seems to be the main shortage of this method.Liquefied dimethyl ether might be used as another alternative solvent for selective extraction of caffeine from tea products because of its low toxicity and residum,but its decaffeination efficiency needs to be verified furthermore.It has been proved that supercritical carbon dioxide extraction is an effective approach for removing caffeine from different types of tea products,while the application of the technique is always limited as its expensive equipments and high running costs.Decaffeination with microbe incubation or enzymatic digestion is highly hopeful since many studies showed that some microorganisms can degrade the caffeine through induced demethylase and oxidase under gentle condition in some model systems,unfortunately,this approach is far away from application since security and quality of the decaffeinated products are rarely concerned.Low-caffeine tea products can be easily produced through normal manufacture by using the leaves harvested from some low-caffeine cultivars which are derived through genetic modification or conventional breeding,but these germplasms are very limited.