普通大麦中 spontaneum 和,vulgare 亚种染色体 N 带带型比较研究`

本 文研 究了普通大麦 (月`rd召封mvugaer L.) 中 s P ontan eu m 亚种 的 N 带 带型,并与 vl d g ar。亚种 中的栽培大麦进行 了比较,发现 两亚种 的 N 带带型 存在一定的差异,这种差异 主 要表现 在 染色体长 短 臂 中间带数 目和 位置的不 同,而 着丝粒带是 一致的.因此两亚 种 N 带带型差 异是染色体种内多态性 的表现,N 带带型 总体 上 的一 致 性 一 定 程 度 上 反 映 了它 们 间杂交的可 亲和 性.     

Effect of bengal rose sensitizer on activity of the photosynthetic apparatus of green barley leaves

We have observed disruption of the energy distribution between chlorophyll-protein complexes, their partial degradation, and inactivation of photosystem II in green barley leaves under photooxidative stress conditions induced by the photosensitizer bengal rose. __________ Translated from Zhurnal Prikladnoi Spektroskopii, Vol. 73, No. 2, pp. 266–269, March–April, 2006.     

Some recent progress in applied mathematics (Ⅰ)

Some activities of applied mathematics are seen from different angles in a two part series. In part 1, we will emphasize on mathematical modeling, exponential prediction models. On a systemic construction of the quantitative mathematics, it is shown that there is an impassible chasm between pure and applied mathematics, that existance and structures of systems are independent of human consciousness. For the purpose of prediction, concepts of calculus are generalized to discrete time series.     

Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

Hulless barley contains phenolic compounds and possesses various antioxidant activities. To clarify the effects of thermal processing and in vitro digestion on the release of phenolic compounds in hulless barley, we studied the phenolic components and antioxidant activities of hulless barley after steaming, roasting processes, and in vitro digestions. Both total phenolic content (TPC) and total flavonoid content (TFC) in raw hulless barley (HB, 4.14 mg/g DW and 1.53 mg/g DW, respectively) were higher than that of steamed hulless barley (SHB) and roasted hulless barley (RHB). In vitro digestion significantly released more ferulic acid from its bound form, but hydrolyzed some amount of flavonoid (luteolin). Chrysoeriol-7-O-glucouronide was significantly detected (412.13 µg/g DW in HB, 382.19 µg/g DW in SHB, and 396.91 µg/g DW in RHB) in all three hulless barley. The total released content of phenolic compounds obtained from each phase after digestion reached to 46% and 45% for SHB and RHB, which was higher than that in the HB (41%). The antioxidant assay (via DPPH and ABTS free radical scavenging assays) indicated that the capacity of HB was obviously higher than that of SHB and RHB in undigested group. For digested group, the ABTS⁺ assay order was following, undigested > oral > small intestine > gastric > large intestine. The DPPH assay results indicated the antioxidant capacity as the order of undigested > oral > gastric > large intestine. Correlation analysis showed that ferulic acid, chrysoeriol-7-O-glucouronide, luteolin, chrysoeriol, and luteolin-7-O-glucouronide contributed to the antioxidant activities. Hierarchical cluster analysis (HCA) grouped samples accordingly. Roasting process could be considered as a better daily thermal treatment for hulless barley than steaming in terms of phenolic compounds and their antioxidant activities.     

湖北大麦品种资源的RAPD分析

在对105份湖北栽培大麦酯酶同工酶研究的基础上,采用RAPD技术对分属于8种酶谱类型的10份湖北栽培大麦品种进行了研究.63个随机引物中有12个引物产生稳定多态性的带,共扩增出73条带,其中46条表现出多态性.将每一条带视为一个独立的性状,按其有无列出二元数据矩阵,计算Nei氏相似性系数(S)和遗传距离(D),列出遗传距离矩阵,采用PHYLIP3.5c软件包进行聚类.讨论了RAPD的稳定性以及RAPD标记与同工酶标记的异同.     

测定裸大麦中生育酚和生育三烯酚的正相高效液相色谱法

建立了同时测定裸大麦中α_、β_、δ_生育酚和α_、γ_、δ_生育三烯酚以及γ_生育酚 +β_生育三烯酚含量的正相高效液相色谱法;采用国产YWG_SiO2 柱 (250mm×4mmID ,5μm) ,V 正己烷∶V 异丙醇=99∶1体系为流动相 ,流速为1.2mL/min,荧光检测器检测 ,激发波长290nm ,发射波长330nm,并采用正交设计法优化样品的皂化工艺。     

大麦籽粒蛋白质和赖氨酸含量的配力分析

在一个8×8大麦双列杂交中对籽粒的蛋白质(％)、赖氨酸(％)和其余三个性状作了配合力分析。结果表明,一般配合力效应的均方都极显著。一般配合力与特殊配合力的效应均方之比值普遍大于1,平均值为2.5。Rsiφ1508和永2830可作为高蛋白质、高赖氨酸的亲本。早熟3号和Saida 183可作为低蛋白质亲本。杂种优势和特殊配合力有十分相似的基因效应基础。建议对籽粒品质的选系在F_4以后开始。文章还讨论了Pi和gi在评价大麦品种的育种价值上相对重要性。     

大麦蛋白湿法糖基化反应研究

研究了大麦蛋白糖基化湿法改性工艺,分析了底物配比、温度以及pH值对大麦蛋白接枝反应的影响,并确定了大麦蛋白-葡萄糖接枝反应的工艺参数.研究结果表明,接枝反应最佳条件为蛋白质与葡糖糖质量比1∶1,反应温度90℃,pH=9,反应时间40 min.从氨基酸组成和聚丙烯凝胶电泳(SDS-PAGE)的分析可知,反应后精氨酸及赖氨酸含量减少,高相对分子质量区域增加.随着接枝度的上升,其热稳定性显著提高.