Prickly Pear Seed Oil Extraction,Chemical Characterization and Potential Health Benefits

Prickly pear (Opuntia ficus-indica L.) is a member of the Cactaceae family originally grown in South America, and the plant is now distributed to many parts of the world, including the Middle East. The chemical composition and biological activities of different parts of prickly pear, including cladodes, flowers, fruit, seeds and seed oil, were previously investigated. Oil from the seeds has been known for its nutritive value and can be potentially used for health promotion. This review is an effort to cover what is actually known to date about the prickly pear seeds oil extraction, characteristics, chemical composition and potential health benefits to provide inspiration for the need of further investigation and future research. Prickly pear seeds oil has been extracted using different extraction techniques from conventional to advanced. Chemical characterization of the oil has been sufficiently studied, and it is sufficiently understood that the oil is a high linoleic oil. Its composition is influenced by the variety and environment and also by the method of extraction. The health benefits of the prickly pear seed oil were reported by many researchers. For future research, additional studies are warranted on mechanisms of action of the reported biological activities to develop nutraceutical products for the prevention of various chronic human diseases.     

Various extraction methods for detection of bistrifluron residues in Asian pear using high‐performance liquid chromatography: application to dissipation patterns under open‐field conditions

The present study was carried out to develop an analytical method for the detection and quantification of bistrifluron, a benzoylphenylurea compound, in pear using high‐performance liquid chromatography with UV detection. Samples were extracted using conventional, AOAC and EN quick, easy, cheap, effective, rugged and safe ‘QuEChERS’ methods. As expected, conventional and EN‐QuEChERS methods gave higher recoveries than AOAC. In addition, interference around the analyte retention time was observed in the conventional method. Thus, the EN‐QuEChERS method was selected and validated by studying various parameters, including linearity, limit of detection, limit of quantification (LOQ), recovery and precision. Linearity was excellent, with a correlation coefficient of 0.9998. Recovery rates at three spiking levels (0.05, 0.2 and 1 mg/kg) ranged from 73.76 to 98.66%. Intra‐ and inter‐day precisions, expressed as relative standard deviations, were <6%. The LOQ of 0.05 mg/kg was considerably lower than the maximum residue limit (1 mg/kg) set by the Korean Ministry of Food and Drug Safety. The developed method was successfully applied to open‐field pear samples, in which the target analyte was slowly dissipated (55% decline) over 14 days with a half‐life of 10.19 days. Notably, the residue levels throughout the period of sample collection (14 days) were lower than the maximum residue limit, indicating that the residue was not hazardous for consumers. Copyright © 2016 John Wiley & Sons, Ltd.     

对珠江流域各区域间旅游经济合作的探讨

旅游经济作为一个可持续发展前景广阔的产业部门，是珠江流域各区域经济合作的重点领域。加强珠江流域各区域问的旅游经济合作既有现实必要性，又有相应的基础条件。加强流域各区域间的旅游经济合作要从树立正确的合作观念、拓展科学的合作方式、建立高效灵活的合作机制、构建灵敏的信息支撑平台、实施差别化管理策略等方面入手，采取行之有效的对策措施，使之沿着健康有效的轨道前进。     

新疆主要梨品种ISSR分析

为建立一种简单、快捷的方法以鉴定梨种质资源，对CTAB法、SDS法和高盐法3种DNA提取方法进行了比较．结果表明，改良的CTAB法较为适合梨基因组DNA的提取．通过对TaqE，Mg^＋，dNTP“模板DNA”和primer不同浓度的优化实验以及对PCR反应程序的优化筛选，建立了适合梨基因组ISSR分析的技术体系．运用该体系对梨品种进行ISSR分析，结果表明，从100对引物中筛选出的10对引物能扩增清晰带且多态性好，从而达到鉴定梨种质资源的目的，并且应用该体系构建了新疆主要梨的遗传图谱和数字指纹图谱．     

香水梨中多酚氧化酶的活性研究

以磷酸盐作为缓冲液。提取梨中多酚氧化酶的粗酶液。以邻苯二酚为底物。用分光光度法研究了多酚氧化酶作用的最适条件以及一些化学试剂对酶活性的影响．结果表明：香水梨中多酚氧化酶酶促反应的适宜温度为25℃,最适pH值为5．0。半胱氨酸、维生素C为较好的抑制剂,柠檬酸对多酚氧化酶的抑制作用随浓度不同而不同．     

SFC-UV determination of diflubenzuron residues,teflubenzuron and triflumuron in apple and pear pulps for baby food

Summary A method to determine residues of diflubenzuron (DFB), teflubenzuron (TFB), triflumuron (TFM) at 0.01 ppm with recoveries above 60% in apple and pear pulps for baby food is described. DFB, TFB and TFM are extracted with methanol, and cleaned up by SPE using C18 stationary phase and methanol mobile phase. Analysis of the three pesticides is by SFC-UV at 254 nm using a Diol column, and CO₂ at 30 MPa and 40°C modified with acetonitrile (10%) mobile phase.     

Sensory Quality Evaluation of Korla Pear from Different Orchards and Analysis of Their Primary and Volatile Metabolites

Metabolites play vital roles in shaping the quality of fresh fruit. In this study, Korla pear fruit harvested from twelve orchards in South Xinjiang, China, were ranked in sensory quality by fuzzy logic sensory evaluation for two consecutive seasons. Then, gas chromatography-mass spectrometry (GC-MS) was applied to determine the primary metabolites and volatile compounds. Sensory evaluation results showed that the panelists were more concerned about ‘mouth feel’ and ‘aroma’ than about ‘fruit size’, ‘fruit shape’ and ‘peel color’. In total, 20 primary metabolites and 100 volatiles were detected in the pear fruit. Hexanal, (E)-2-hexenal, nonanal, d-limonene, (Z)-3-hexen-1-yl acetate and hexyl acetate were identified as the major volatile compounds. Correlation analysis revealed that l-(+)-tartaric acid, hexanoic acid, trans-limonene oxide and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate were negatively correlated with sensory scores. Furthermore, OPLS-DA results indicated that the fruit from three orchards with lower ranks in quality could be distinguished from other samples based on the contents of l-(+)-tartaric acid and other eight metabolites, which were all associated with ‘mouth feel’ and ‘aroma’. This study reveals the metabolites that might be closely associated with the sensory quality attributes of Korla pear, which may provide some clues for promoting the fruit quality in actual production.     

库尔勒香梨总RNA的快速提取方法

以库尔勒香梨花、芽、茎尖、叶片和皮层为材料，对总RNA提取方法进行了改进，从而筛选出适合库尔勒香梨总RNA的提取方法。采用该方法可以在3-4h内得到纯度高、含量高、完整性好的梨总RNA，并获得了逆转录活性较强的病毒RNA，同时使提取成本降低。此方法对苹果、葡萄、桃等果树总RNA的提取均适用。     

酿造型香梨果啤质量影响因素的研究

以香梨果汁与啤酒大麦为主要原料，结合啤酒工艺和香槟酒工艺，通过低温发酵开发酿造型香梨果啤。研究结果表明：麦汁与梨汁混合比为1：1，主发酵温度为10℃，酒花添加量为1．3kg／m^3，发酵效果较好，其最终产品酒精度≤3．8％，固形物含量5．5％，pH值3．9，可获得理想的口感。     

梨早果优质丰产栽培新技术

详细介绍了梨早果优质丰产栽培新技术，包括施肥与灌溉、藕虫防治、整形修剪、疏花疏果、套袋等。