水杨酸对锦绣杜鹃叶片中PAL、PPO及POD活性的影响

用不同浓度的水杨酸（SA）处理锦绣杜鹃植株,分析不同的SA处理时间杜鹃叶片苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）、过氧化物酶（POD）等主要防御酶活性的变化。结果表明：水杨酸处理杜鹃叶片可明显诱导PAL、PPO、POD等防御酶活性的提高,其中50～100μg／mL浓度的SA对诱导杜鹃PAL、PPO、POD酶的活性影响最为显著,但受SA诱导的影响各不同,主要是在对防御酶活性的提高和表达时间上存在着差异,其中PAL受SA诱导后,活性提高最大,持续时间最长。     

甜玉米营养品质动态及其适宜收获期的确定

2006年4—9月在内蒙古民族大学试验农场进行了甜玉米的播期试验．结果表明,随着采收期的后延,春早播、春晚播和夏早播的甜玉米单穗鲜重均呈持续增加的趋势;胚面厚度在50％吐丝后28d达到最大值,之后略有下降;籽粒含水量呈下降的趋势;可溶性糖含量在50％吐丝期后的第22d达到最大值后不断下降．由含水量和可溶性糖含量共同确定的采收期为：春早播50％吐丝后21．6—25．3d;春晚播50％吐丝后20．5—24．9d;夏早播50％吐丝后20．8—23．0d．     

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation to prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which was compared with SB-50% SPP without ultrasonic treatment. The dough rheology, starch–gluten network, texture characteristics and sensory quality of steamed bread with different ultrasonic power densities (UPDs) were investigated. Dough samples at UPD of 22.5 W/L showed optimal viscoelasticity. The microstructure images exhibited that the content of starch particles wrapped in the gluten network increased significantly after sonication. In addition, the reduction in free sulfhydryl (SH) content and increase in wet gluten content after ultrasonic treatment led to significantly improved dough extensibility (p < 0.05). Results exhibited that the specific volume of SB-50% SPP increased by 13.93% and the hardness decreased by 21.96% compared with the control under UPD of 22.5 W/L. This study suggested that the application of ultrasound as a green technology to dough fermentation could lead to SB-50% SPP with good quality and sensory characteristics.     

Universal forcing notions and ideals

Our main result states that a finite iteration of Universal Meager forcing notions adds generic filters for many forcing notions determined by universality parameters. We also give some results concerning cardinal characteristics of the σ-ideals determined by those universality parameters. Both authors acknowledge support from the United States-Israel Binational Science Foundation (Grant no. 2002323). Also, we would like to thank the referee for valuable comments and suggestions concerning the exposition of the paper. This is publication 845 of the second author     

Validation of two analytical methods for the determination of ochratoxin A by reversed-phased high-performance liquid chromatography coupled to fluorescence detection in musts and sweet wines from Andalusia

Some Spanish sweet wines are made from raisins, grapes dried by direct exposure to the sun after picking. This drying process can encourage ochratoxin A (OTA) formation. OTA is a mycotoxin formed by several fungi. It has been linked to nephropathy in humans, and may have a long half-life in humans. The aim of this study is to develop and to apply two procedures for the analysis of OTA in grape musts (during the raisining process) and sweet wines, respectively. Reversed-phase high-performance liquid chromatography (RP-HPLC) coupled to fluorescence detection (FLD) was employed in both analytical methods. In grape must, the method involves the direct injection of the sample in a HPLC-FLD system without any kind of prior clean-up procedure. The complexity of the sweet wine samples requires a solid-phase extraction (SPE) clean-up on a C18 column which enables the OTA to be isolated from the matrix. The methods used were statistically validated. The validation also included the comparison of the slopes of the curve obtained with standards and the regression curves obtained by the addition of a standard. Two different studies of standard additions were conducted. One method was validated without sample preparation and it was applied to must samples. The other method was validated with SPE extraction and it was applied to sweet wine samples. Recovery was always better than 89.69%. The limit of detection (S/N = 3) and limit of quantification (S/N = 10) were established at 0.22 and 0.77 μg l⁻¹, respectively. In general, the analytical data obtained provided good results at the sub-μg l⁻¹ concentration level.     

葡萄酒分析中模式识别方法的研究：Ⅱ.原汁含量的多元判别分析

本实验采用常规分析方法，分析了１８个不同含汁量酒样的乙醇，总酸，挥发酸，固定酸，干浸出物，ｐＨ值，灰份，灰份碱度，总酚，甘油，钾，钠，镁，干浸出物与甘油比，Ｑ值，修正干浸出物共１７个变量。采用计算机模式识别技术，利用逐步判别方法，得出了葡萄酒中原汁含量种逐步别方法的判别函数和回判结果。     

桂花叶尖皱缩病病原的鉴定

对桂花叶尖皱缩病病原作研究后初步鉴定系胶胞炭疽病菌 (Colletotrichum gloeosporioides (Penz)Sacc .)侵染所致 .分生孢子无色、单孢圆柱形 ,端部钝 ,8.80～ 19.2 μm× 4.48～ 5 .44 μm ,有油滴数个 ;附着孢褐色、形状简单、大多椭圆形 ,大小 4.2～ 6 .6 μm× 5 .3～ 8.5 μm .     

桂花新品种——长梗垂花金桂

报道了产于江西南昌的一个金桂新品种——长梗垂花金桂Osmanthus fragrans(Thunb.)Lour.‘Changgeng Chuihua’。     

吸附丝色谱-质谱法用于桂花香气研究

用活性炭吸附丝累积采集桂花活花的香气成分,通过热解脱附直接导入色谱/质谱仪进行定性定量分析,鉴定出β-芳樟醇、氧化芳樟醇、β-顺-罗勒烯等41种化合物.本方法可用于鲜花香气成分的活体分析.     

悬浮进样阻抑火焰原子吸收光谱法测定甘薯粉条中的微量铝

本文利用铝对钙吸收的阻抑效应,建立了悬浮进样-火焰原子吸收光谱法快速测定甘薯粉条中微量铝的方法。结果表明,当底液中的钙为20.0μg/mL时,测定铝的线性范围是0.5~8.0μg/mL,检出限为0.25μg/mL。本法用于三种不同粉条中铝的测定,相对标准偏差为0.7%~1.9%,加标回收率为95%~104%。