红薯原汁饮料的研制

叙述了红薯原汁饮料的生产工艺及操作要点，并对红薯的护色护味方法进行了初步的探讨，通过正交试验确定了饮料最适稳定剂用量：黄原胶0.12%,CMC-Na0.2%，海藻酸钠0.15%。     

马铃薯组织培养简化脱毒技术

利用马铃薯茎尖组织培养结合病毒检测，进行马铃薯脱毒的组织培养技术，可大批量地进行种薯繁殖，又可防止亲代杜株的病毒传染给子代。本文通过试验试图探索出一种简单实用，快速高效，低成本的组织培养及病毒检测方法，此方法用于马铃薯的大规模工厂化原种、生产、优良品种的提纯复壮，可以显著地提高马铃薯的产量和品质，是各地种子公司及农村集体产业化投资致富的一条效途径。     

保水剂对玉米幼苗生长的影响

文章考察了甘薯淀粉高吸水树脂及科翰98、林果高吸水树脂、速吸林果保水剂和沙土保水剂等5种保水剂处理对玉米种子萌发及其幼苗生长的影响.实验在模拟干旱条件下进行,结果表明玉米种子经保水剂处理后,萌发率得到显著提高,幼苗的叶绿素质量比上升,提高了幼苗自由基清除相关酶的活性及自由基清除剂的含量,有效减轻了玉米幼苗的膜脂过氧化作用,大大改善了干旱胁迫下玉米幼苗的生长状况.     

马铃薯交联羟丙基淀粉的制备研究

以实验室自制马铃薯羟丙基淀粉为原料,三偏磷酸钠为交联剂制备马铃薯交联羟丙基淀粉.通过单因素实验考察了三偏磷酸钠用量、pH值、反应温度、反应时间对马铃薯交联羟丙基淀粉交联度的影响.结果表明,三偏磷酸钠用量为1％,pH值11,反应温度35℃,反应时间2h时交联度最高.性能实验表明,交联羟丙基淀粉的冻融稳定性、热稳定性、透明度较原淀粉有所提高.     

马铃薯中维生素C稳定性的研究

本文在不同条件下对马铃薯中维生素C的含量进行测定。结果表明：在马铃薯贮藏6个月后维生素C含量下降了67．87％，在加工过程中维生素C在中性偏酸性条件下较稳定，对热，碱不稳定。     

响应面法优化甘薯叶SOD的提取工艺

采用Design-Expert软件的中心组合设计方法设计响应面试验,优化甘薯叶中SOD提取工艺条件,建立了数学模型,得到了最优的提取工艺条件为打浆时间2.4 min、液固比3.6∶1、pH 8.0,在此条件下,SOD的活性为332.64 U/g鲜重,与模型预测值350.24 U/g鲜重的比较,误差为5.03%。     

Natural Deep Eutectic Solvent-Based Microwave-Assisted Extraction of Total Flavonoid Compounds from Spent Sweet Potato (Ipomoea batatas L.) Leaves: Optimization and Antioxidant and Bacteriostatic Activity

Natural deep eutectic solvents (NADESs) coupled with microwave-assisted extraction (MAE) were applied to extract total flavonoid compounds from spent sweet potato (Ipomoea batatas L.) leaves. In this study, ten different NADESs were successfully synthesized for the MAE. Based on single-factor experiments, the response surface methodology (RSM) was applied, and the microwave power, extraction temperature, extraction time, and solid–liquid ratio were further evaluated in order to optimize the yields of total flavonoid compounds. Besides, the extracts were recovered by macroporous resin for the biological activity detection of flavonoid compounds. As a result, NADES-2, synthesized by choline chloride and malic acid (molar ratio 1:2), exhibited the highest extraction yield. After that, the NADES-2-based MAE process was optimized and the optimal conditions were as follows: microwave power of 470 W, extraction temperature of 54 °C, extraction time of 21 min, and solid–liquid ratio of 70 mg/mL. The extraction yield (40.21 ± 0.23 mg rutin equivalents/g sweet potato leaves) of the model validation experiment was demonstrated to be in accordance with the predicted value (40.49 mg rutin equivalents/g sweet potato leaves). In addition, flavonoid compounds were efficiently recovered from NADES-extracts with a high recovery yield (>85%) using AB-8 macroporous resin. The bioactivity experiments in vitro confirmed that total flavonoid compounds had good DPPH and O₂⁻· radical-scavenging activity, as well as inhibitory effects on E. coli, S. aureus, E. carotovora, and B. subtilis. In conclusion, this study provides a green and efficient method to extract flavonoid compounds from spent sweet potato leaves, providing technical support for the development and utilization of sweet potato leaves’ waste.     

Modulation in Techno-Functional,Textural Properties,In Vitro Starch Digestibility and Macromolecular–Structural Interactions of Pasta with Potato (Solanum tuberosum L.)

The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.     

Extracting Total Anthocyanin from Purple Sweet Potato Using an Effective Ultrasound-Assisted Compound Enzymatic Extraction Technology

This study aimed to develop an effective technique for extracting total anthocyanins from purple sweet potato (Mianzishu 9) (PSP9) by ultrasound-assisted compound enzymatic extraction (UAEE). Single-factor experiments, Plackett-Burman experimental design, and response surface methodology were utilized for optimizing extraction conditions, and the antioxidant activities were evaluated. Anthocyanins were also measured using an ultra-performance liquid chromatograph linked to a mass spectrometer (UPLC-MS). The maximum yield of total anthocyanins was 2.27 mg/g under the following conditions: the ethanol concentration was 78%, the material-to-liquid ratio was 1:15 g/mL, the enzyme ratio (cellulase: pectinase: papain) was 2:2:1 and its hydrolysis was at 41 °C, pH = 4.5, 1.5 h, the ultrasonication was at 48 °C and conducted twice for 20 min each time. In addition to higher yield, anthocyanins extracted from purple sweet potato by UAEE showed great ability to scavenge DPPH (IC₅₀ of 0.089 μg/mL) and hydroxyl radicals (IC₅₀ of 100.229 μg/mL). Five anthocyanins were found in the purple sweet potato extract from UAEE. Taken together, the ultrasound-assisted compound enzymatic method can rapidly and effectively extract anthocyanins with greater antioxidant capacity from purple sweet potato.     

侵染马铃薯的一种短杆状病毒的分离鉴定

从马铃薯“紫花白”叶片中分离到一种短杆状病毒,病毒粒体直径为１９±１．９ｎｍ,长度在１８０～２２０ｎｍ之间,ＯＤ２６０／２８０比值为１．２３,病毒核酸为ｓｓＲＮＡ,单一组分．用提纯的病毒免疫家兔,制备抗血清,微量沉淀法表明此病毒与ＰＬＲＶ,ＰＶＸ,ＰＶＹ,ＰＶＳ,ＴＭＶ均无血清学关系．病毒分离物可摩擦接种茄科,苋科、藜科植物,并在不同指示植物上引起不同的症状,但只在普通烟上产生系统感染．电镜观察和ＤＡＳ－ＥＬＬＳＡ检测证实此病毒可摩擦回接马铃薯“紫花白”,但不引起明显症状．病毒的稀释限点为１０－４～１０－５,体外存活期为６ｄ,致死温度为８０～８５℃．与目前已报道的侵染马铃薯的各种杆状ＲＮＡ病毒比较分析证明,此病毒是侵染马铃薯的一种新病毒,命名为马铃薯短杆状病毒（Ｐｏｔａｔｏｒｏｄ－ｓｈａｐｅｄＶｉｒｕｓ,ＰＲＶ）．