近红外光谱主成分-所有可能回归法定量分析烤烟、小麦样品中的组分含量

利用主成分-所有可能回归法,建立了烤烟、小麦样品不同组份的近红外光谱定量分析模型。结果表明,烤烟样品的总糖、还原糖以及小麦样品的蛋白质含量的预测模型均有好的定量分析结果,且其预测结果与PLS法预测结果相当。     

麦蚜天敌捕食强度的灰色评判

利用灰色局势决策理论,对两种麦蚜的优势种天敌作了灰色评判。结果表明,从捕食强度来看,小麦的孕穗期至腊熟期阶段,麦长管蚜与麦二叉蚜的优势种天敌依次为：龟纹瓢虫,草间小黑蛛和八斑球腹蛛。     

小麦中氨基甲酸酯类农药残留的HPLC-MS/MS测定方法研究

建立了液相色谱-串联质谱测定小麦中9种氨基甲酸酯类农药的多残留检测方法．样品经乙腈提取,中性氧化铝填充柱净化,然后采用HPLC-ESI（＋）-MS／MS测定．着重探讨了液质联用体系的稳定性、测定中普遍存在的基体效应及其校正的可能方法．结果表明,本研究建立的方法简便、快捷、准确,适合大批量样品的测定．     

不同细胞质雄性不育小麦中谷胱甘肽过氧化物酶活性比较

以几种具有较好应用前景的细胞质雄性不育型小麦为材料,对分蘖期小麦叶片中的谷胱甘肽过氧化物酶的活性进行了测定,实验结果表明,亲本中国春的谷胱甘肽的含量和谷胱甘肽过氧化物酶的比活最高,华麦8号次之,细胞质雄性不育小麦均低于保持系中国春与华麦8号,这可能意味着细胞质雄性不育小麦在分蘖斯植株体内清除活性氧代谢的能力的能力低于可育品种,是小麦以后发育过程花粉走向败育的内在原因之一。     

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.     

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

Juice made from sea-buckthorn berries (Hippophae rhamnoides L.) is a valuable source of bioactive compounds, vitamins, as well as micro- and macronutrients. By applying defatted sea-buckthorn juice, it is possible to enhance wheat beer and change its sensory properties and the contents of bioactive compounds in the finished product. A sensory assessment showed that wheat beers with a 5% v/v addition of sea-buckthorn juice were characterised by a balanced taste and aroma (overall impression). Physicochemical analyses showed that, compared to the control samples, wheat beers enhanced with defatted sea-buckthorn juice at a rate of 5% v/v or 10% v/v had high total acidity with respective mean values of 5.30 and 6.88 (0.1 M NaOH/100 mL), energy values lower on average by 4.04% and 8.35%, respective polyphenol contents of 274.1 mg GAE/L and 249.7 mg GAE/L, as well as higher antioxidant activity (measured using DPPH, FRAP, and ABTS assays). The findings show that the samples of wheat beer enhanced with sea-buckthorn juice had average ascorbic acid contents of 2.5 and 4.5 mg/100 mL (in samples with 5% v/v and 10% v/v additions, respectively) and contained flavone glycosides, e.g., kaempferol-3-O-glucuronide-7-O-hexoside. Based on the current findings, it can be concluded that wheat beer enhanced with sea-buckthorn juice could emerge as a new trend in the brewing industry.     

Cloning, Expression and Purification of Wheat Acetyl-CoA Carboxylases CT Domain in E.coil

The entire gene of carboxyltransferase(CT) domain of acetyl-CoA carboxylase(ACCase) from Chinese Spring wheat(CSW) plastid was cloned firstly,and the 2.3 kb gene was inserted into PET28a+ vector and expressed in E.coil in a soluble state.The (His)6 fusion protein was identified by SDS-PAGE and Western blot.The recombinant protein was purified by affinity chromatography,and the calculated molecular mass(Mr) was 88000.The results of the sequence analysis indicate that the cloned gene(GeneBank accession No.EU124675) was a supplement and revision of the reported ACCase CT partial cDNA from Chinese Spring wheat plastid.The recombinant protein will be significant for us to investigate the recognizing mechanism between ACCase and herbicides,and further to screen new herbicides.     

高效液相色谱-二极管阵列检测法测定小麦粉及面粉改良剂中福美双

福美双是重要的二硫代氨基甲酸酯(DTC)杀菌剂,在小麦中使用限量以1 mg/kg二硫化碳(CS2)计.目前我国相关检测方法是针对二硫代氨基甲酸酯一类的化合物,二硫代氨基甲酸酯通过与酸反应生成CS2,采用光谱法或色谱法测定CS2,间接实现二硫代氨基甲酸酯测定.该方法无法特异性实现对福美双的检测,因此开展小麦粉中福美双检测...     

Newly Generated Atractylon Derivatives in Processed Rhizomes of Atractylodes macrocephala Koidz

Thermally processed rhizomes of Atractylodes macrocephala (RAM) have a long history of use in traditional Chinese medicine (TCM) for treating various disorders, and have been an integral part of various traditional drugs and healthcare products. In TCM, herbal medicines are, in most cases, uniquely processed. Although it is thought that processing can alter the properties of herbal medicines so as to achieve desired functions, increase potency, and/or reduce side effects, the underlying chemical changes remain unclear for most thermally processed Chinese herbal medicines. In an attempt to shed some light on the scientific rationale behind the processes involved in traditional medicine, the RAM processed by stir-frying with wheat bran was investigated for the change of chemical composition. As a result, for the first time, five new chemical entities, along with ten known compounds, were isolated. Their chemical structures were determined by spectroscopic and spectrometric analyses. The possible synthetic pathway for the generation of such thermally-induced chemical entities was also proposed. Furthermore, biological activity evaluation showed that none of the compounds possessed cytotoxic effects against the tested mammalian cancer and noncancer cell lines. In addition, all compounds were ineffective at inhibiting the growth of the pathogenic microorganisms.     

Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique

The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications.