离子色谱法(IC)分析小麦中的矮壮素和缩结胺

建立了离子交换色谱-直接电导法同时测定小麦中矮壮素和缩结胺残留的分析方法。样品磨碎超声提取后,过固相萃取(SPE)柱去除蛋白质,用0.22μm膜过滤,进样检测。考察了不同的阳离子色谱柱SH-CC-1、SH-CC-2、SH-CC-3,不同的淋洗液对矮壮素、缩结胺的保留时间和分离度的影响。确定了最佳色谱条件为SH-CC-3阳离子色谱柱,直接电导检测,淋洗液选用甲烷磺酸(3.0mmol/L)分离;流速1.0mL/min;柱温40℃;进样量100μL。在此条件下,矮壮素及缩结胺在0.20～20.0mg/L范围内,线性相关系数r均大于0.999,矮壮素和缩结胺的检出限分别为0.070和0.073mg/L,矮壮素、缩结胺的加标回收率分别为76.0%～93.8%和74.9%～91.2%,相对标准偏差在4.2%以下。方法选择性好,灵敏度高,抗干扰能力强,适用于检测小麦中矮壮素和缩结胺的含量。     

Red Quinoa Bran Extract Prevented Alcoholic Fatty Liver Disease via Increasing Antioxidative System and Repressing Fatty Acid Synthesis Factors in Mice Fed Alcohol Liquid Diet

Alcohol is metabolized in liver. Chronic alcohol abuse results in alcohol-induced fatty liver and liver injury. Red quinoa (Chenopodium formosanum) was a traditional staple food for Taiwanese aborigines. Red quinoa bran (RQB) included strong anti-oxidative and anti-inflammatory polyphenolic compounds, but it was usually regarded as the agricultural waste. Therefore, this study is to investigate the effect of water and ethanol extraction products of RQB on the prevention of liquid alcoholic diet-induced acute liver injury in mice. The mice were given whole grain powder of red quinoa (RQ-P), RQB ethanol extract (RQB-E), RQB water extract (RQB-W), and rutin orally for 6 weeks, respectively. The results indicated that RQB-E, RQB-W, and rutin decreased alcoholic diet-induced activities of aspartate aminotransferase and alanine aminotransferase, and the levels of serum triglyceride, total cholesterol, and hepatic triglyceride. Hematoxylin and eosin staining of liver tissues showed that RQB-E and RQB-W reduced lipid droplet accumulation and liver injury. However, ethanol extraction process can gain high rutin and antioxidative agents contents from red quinoa, that showed strong effects in preventing alcoholic fatty liver disease and liver injury via increasing superoxide dismutase/catalase antioxidative system and repressing the expressions of fatty acid synthesis enzyme acetyl-CoA carboxylase.     

Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.     

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

Tritordeum results from the crossbreeding of a wild barley (Hordeum chilense) species with durum wheat (Triticum turgidum spp. turgidum). This hexaploid crop exhibits agronomic and rheological characteristics like soft wheat, resulting in an innovative raw material to produce baked goods. We applied a gel-based proteomic approach on refined flours to evaluate protein expression differences among two widespread tritordeum cultivars (Aucan and Bulel) taking as the reference semolina and flour derived from a durum and a soft wheat cvs, respectively. The products of in vitro digestion of model breads were analyzed to compare bio-accessibility of nutrients and mapping tritordeum bread resistant peptides. Significant differences among the protein profiles of the four flours were highlighted by electrophoresis. The amino acid bio-accessibility and the reducing sugars of tritordeum and wheat breads were comparable. Tritordeum cvs had about 15% higher alpha-amino nitrogen released at the end of the duodenal simulated digestion than soft wheat (p < 0.05). Bulel tritordeum flour, bread and digested bread had about 55% less R5-epitopes compared to the soft wheat. Differences in protein expression found between the two tritordeum cvs reflected in diverse digestion products and allergenic and celiacogenic potential of the duodenal peptides. Proteomic studies of a larger number of tritordeum cvs may be successful in selecting those with good agronomical performances and nutritional advantages.     

Determination of the effect of high energy ultrasound application in tempering on flour quality of wheat

This research has been carried out under laboratory conditions. To determine the effect of soaking with ultrasound application to dampen hard wheat samples at one stage in tempering process was the prior goal. In the experiments, Bezostaya-1 wheat samples in different hardness levels (45, 65 and 75%) are used as material. The milling quality and qualitative properties of the flour were investigated. Results compared with the classic tempering process which has two stages tempering for hard and semi-hard wheat at the industrial applications. Ultrasonication of the samples has been applied by a probe-type ultrasound device. Because of experimental deviations, inevitable positive effect of ultrasonic tempering had not seen in the quality parameters of milling experiments like flour yield and energy consumption. But tempering with ultrasound application increased the speed of water intake and diffusion into the grain center. In the study, the wet gluten rates of the flour obtained by classical tempering process were 24.52% and the gluten index rate was 87.17%, while the results obtained by ultrasonic tempering were 22.70% and 93.33%, respectively. Thus it raised flour quality a little, possibly, due to low amount but better quality gluten coming from central endosperm in the flour obtained. Other analysis results in flour showed significant differences in some values of classical and ultrasonic tempering processes. As a result of ultrasonic tempering, the fineness rate (granulation) increased from 73.27% to 79.77%, ash content decreased from 0.61% to 0.55%, Zeleny sedimentation value decreased from 25.0 mL to 23.67 mL, flour stability increased from 9.76 min to 12.06 min, water absorption 59.1% decreased from 61.28%, softening resistance increased from 400.33 BU to 504.50 BU, maximum resistance increased from 420.50 BU to 536.16 BU. In bread trials, bread volume increased from 328.3 mL to 347.3 mL, and specific volume increased from 2.39 mL / g to 2.57 mL / g. These issues have been confirmed by some analysis such as fine granulation, low ash content, high gluten index, some farinogram, and extensigram properties, and finally better performance in bread making was observed.     

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g⁻¹ flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g⁻¹ d.m_., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g⁻¹ flour.     

不同细胞质雄性不育小麦中依赖钙/钙调素 的蛋白激酶的SDS-PAGE电泳图谱分析

以几种新型细胞质雄性不育型小麦为材料,对分蘖期小麦叶片中的依赖钙/钙调素的蛋白激酶(Ca2+/CaM-PK)的SDS-PAGE电泳图谱进行了分析,实验结果表明,不育系与保持系的蛋白激酶酶带之间存在差别,并且不育系之间也有差别,说明不育细胞质对核基因的表达也有影响,这可能与雄性不育有关,而且不育材料中存在潜在优势,可用来选育具有更强优势组合的核质杂种.     

二阶导数紫外分光光度法测定面粉中的过氧化苯甲酰

用铁粉与盐酸反应产生的原子态氢将面粉中的过氧化苯甲酰还原成苯甲酸,用乙醚提取,采用二阶导数紫外分光光度法测定其含量,过氧化苯甲酰的检出限是1．0μg/mL,回收率为94％～106％,其测量精密度优于国家标准GB／T5009—1996色谱法,与校正曲线法相当。     

镨对镉毒害下小麦种子萌发的缓解效应

重金属镉作为毒性较高的环境毒物,不仅危害植物的生长和发育,也对人类健康带来严重威胁。以小麦为试验对象,在200μmol.L-1镉胁迫下,研究了镨对小麦种子萌发及幼苗生理特性的影响,研究结果表明,200μmol.L-1镉胁迫下,小麦种子萌发过程中根生长、根尖细胞有丝分裂指数、α-淀粉酶、APX及CAT的活性明显受到抑制,而MDA含量明显增加。20~80 mg.L-1镨浸种24 h,对200μmo.lL-1镉胁迫下小麦种子的萌发及根、芽的生长具有一定缓解作用,且以40 mg.L-1镨的效果最好,在该浓度下,根长、根鲜重、发芽指数及活力指数明显提高;同时,可提高根尖有丝分裂指数,增强α-淀粉酶活性,提高抗氧化能力,使MDA含量显著降低。然而,100~150 mg.L-1的镨浸种后,种子活力及幼苗生长下降,根尖细胞分裂指数、α-淀粉酶活性降低,MDA含量增加。     

基于主动遥感的冬小麦群体动态监测

茎蘖数的多少是冬小麦达到最佳产量的关键因素,也是氮肥调控的重要指标.然而为了获得一个代表性的茎蘖数,传统的人工数分蘖的方法费时费力.近年来,随着遥感,特别是主动遥感技术的长足发展,为解决这个问题提供了机遇.文章通过2008年-2009年在河北曲周县中国农业大学试验站的播期、播量和氮水平田间试验,采用主动光谱仪Green...