闽西客家特色捶鱼饼真空油炸最佳工艺研究

将真空油炸技术应用于闽西客家特色捶鱼饼的加工。以淡水鱼中的鲜活草鱼为原料,在研究其真空油炸时的工艺学特性基础上,优化主要工艺条件参数,所选出的最佳工艺条件为:真空度-0.08 Mpa、油炸温度105℃、油炸时间21 min,油炸后配合离心脱油处理,转速300rpm、时间66 s。应用该条件并结合闽西客家捶鱼饼的传统预处理工艺,所开发的产品色泽金黄、炸鱼香味浓郁、酥脆爽口、破碎率5.73%、含油量≤45 g脂肪/100 g、普通包装在室温条件保质期可达12个月,综合品质明显优于闽西客家传统捶鱼饼。     

棉子饼添加脱毒剂饲喂蛋鸡试验

试验证明，用添加脱毒剂的棉子饼喂鸡（分别占日粮的７．５％、１５％），产蛋率明显高于对照组，生产性能不受影响，并有所提高。日粮含１６％棉子饼组饲料成本比对照组低０．１４元／ｋｇ，下降１３．５％，每只鸡在１００天试验期内平均多收入１．６７元；７．５％组饲料成本低０．０８元／ｋｇ，下降７．７６％，每只鸡平均多收入１．１９元，生产成本大幅度下降，经济效益明显。试验鸡肝、肌肉及蛋中棉酚含量极少，死亡淘汰率与对照组无明显差异，无明显症状及剂检变化，说明添加脱毒剂的棉子饼在日粮中不超过１５％是安全的。     

Use of microfiltration as first step in recovery of protein a from fermentation broth

The flux and transmission of protein A during microfiltration have been studied. We studied the performance of two commercial membranes: one made of nylon (Pall Ultipore Nylon₆₆, 0.2 μm) and one of polyether sulfone (Pall Omega, 0.16 μm). The Nylon₆₆ membrane had by far the best transmission of protein A although a previous study showed that bovine serum albumin (BSA), often used to characterize membranes, had much better transmission through the Omega membrane. The membrane manufacturer also states that the Omega membrane is the best membrane for this kind of application because it is a low-protein-binding membrane. The lower transmission of the Omega membrane for protein A was assumed to be owing to its smaller pores and higher charge density in combination with the larger Stokes radius for protein A. When the pH was lowered, the Nylon₆₆ membrane still had the higher transmission. It can thus be concluded that a membrane that is found suitable for the recovery process of one protein is not always the best choice for the recovery process for other proteins even though the membrane is low protein binding.     

Determination of fluoroquinolones in environmental water and milk samples treated with stir cake sorptive extraction based on a boron‐rich monolith

In this study, a new stir cake sorptive extraction using a boron‐rich monolith as the adsorbent was prepared by the in situ copolymerization of vinylboronic anhydride pyridine complex and divinylbenzene. The effect of preparation parameters, including the ratio of vinylboronic anhydride pyridine complex and divinylbenzene, monomer mixture, and porogen solvent, on extraction performance was investigated thoroughly. The physicochemical properties of the adsorbent were characterized by infrared spectroscopy, scanning electron microscopy, and mercury intrusion porosimetry. Several conditions affecting the extraction efficiency were investigated in detail. Under the optimized conditions, a convenient and sensitive method for the determination of trace fluoroquinolones residues in water and milk samples was established by coupling stir cake sorptive extraction with high‐performance liquid chromatography and diode array detection. The limits of detection for the target compounds were 0.10–0.26 and 0.11–0.22 μg/L for water and milk samples, respectively. In addition, the developed method showed good linearity, repeatability, and precision. Finally, the proposed method was successfully applied for the detection of trace fluoroquinolones residues in environmental water and milk samples. Satisfactory recoveries were obtained for the determination of fluoroquinolones in spiking samples that ranged from 68.8 to 120%, with relative standard deviations below 10% in all cases.     

Natural control of bacteria affecting meat quality by a neem (Azadirachta indica A. Juss) cake extract

The antibacterial activity of an ethylacetate neem cake extract (NCE) against bacteria that affect meat quality, namely Campylobacter jejuni, Carnobacterium spp., Lactobacillus curvatus, Lactobacillus sakei and Leuconostoc sp., is reported. The antibacterial activity was detected using standardised disc diffusion and macrodilution methods. The bacterial growth inhibition zone ranged from 11.33 ± 0.58 to 22.67 ± 0.58 mm (100 μL NCE). There is significant difference between the growth inhibition zone of NCE and the control (ciprofloxacin 100 μg). The percent of bacterial growth reduction range was 79.75 ± 1.53 to 90.73 ± 1.53 (100 μg NCE) as compared with control (without NCE). NCE in different amounts counteracted the growth of all tested bacteria.     

以棉养田在发展新疆现代集约持续农业中的作用

新疆棉田目前占棉区农作物总播种面积４０％以上，将棉秆、油渣作基肥还田，不仅能归还其生长期间所吸收的氮、磷、钾、硼、铜、铁、猛、锌等养分元素总量的９５％，而且每公顷还可归还６ｔ以上的有机物质给农田。实践证明，这项措施可提高化肥利用率，促进农田生态系统养分物质的良性循环和保护环境，对发展新疆现代集约持续农业极为重要。     

ZPH—蛋白粉在蛋鸡日粮中替代豆饼的研究

ＺＰＨ－蛋白粉经新乡市平原畜禽新产品推广中心实验鸡场词喂蛋鸡试验，结果表明在产蛋鸡日粮中可全部替代豆饼，还可替代５０％鱼粉和５０％豆饼，其经济效益和社会效益非常显著。     

酶解处理对扁桃仁蛋白质起泡特性影响及其应用研究

扁桃仁营养丰富,是一种优质的坚果蛋白资源。为拓宽扁桃仁的应用领域,以扁桃仁分离蛋白质为研究对象,以其起泡能力和泡沫稳定性为观测指标,探讨生物酶解处理对其起泡特性的影响。结果表明:扁桃仁分离蛋白质经胃蛋白酶酶解处理后,其酶解产物的粒径减少,表面疏水性增加,分子质量(10~25kDa)与电位值(-20.06)均减小,即胃蛋白酶酶解处理显著改善了扁桃仁分离蛋白质的起泡性和泡沫稳定性。在此基础上,将酶解180min的扁桃仁分离蛋白质水解物(almond protein isolate hydrolysates,APIH180)作为发泡剂应用到蛋糕中,结果发现,当APIH180添加量为20%时,蛋糕的外观、口感与全蛋蛋糕相比,均有所提升；APIH180添加量超过40%的蛋糕品质明显下降,即APIH180添加量为20%~40%时可以起到良好的发泡效果,且改善了蛋糕的品质。本研究旨在拓展扁桃仁蛋白质的开发利用思路,进而丰富植物基蛋白质资源应用的理论与技术。     

海上压力衰竭储层长水平井砾石充填泥饼性能研究与应用

泥饼承压及抗冲刷能力是压力衰竭储层砾石充填作业成功的关键因素。南海西部A气田压力衰竭储层长水平井砾石充填具有充填窗口小、充填压差高、充填时间长等特点。前期使用的无固相钻井液(PRD)形成的泥饼承压能力低,无法满足长时间砾石充填冲刷。针对PRD钻井液泥饼面临的问题,室内对PRD钻井液进行了改良,增强了泥饼承压能力,并对改良型PRD钻井液防漏能力、泥饼抗砾石充填液冲刷能力及泥饼破胶后储层保护能力进行研究。实验结果表明改良型PRD钻井液具有较强的堵漏性能;充填速度、砂比对泥饼影响较小;充填压差对泥饼影响较大;泥饼容易破胶,不会对储层油气通道造成堵塞,储层保护效果好。现场使用改良型PRD钻井液,A气田三口长水平井砾石充填作业均顺利完成,无漏失发生,三口井测试产量整体超配产要求。     

钻井液滤饼强度实验方法的建立

在理论推导的基础上.研制了一种钻井液滤饼强度测试仪,并确定了评价钻井液滤饼强度的两个指标.实验初步证实了理论推导的正确性和实验方法的可行性.