不同生态环境马铃薯淀粉含量分析

对马铃薯参试品种在西北地区不同生态条件下的淀粉含量进行测定和稳定性分析。结果表明,6个品种平均淀粉含量为18．87％,L9810—18最高（20．69％）,90—2—10最低（15．86％）;7个地点马铃薯平均淀粉含量为18．87％,青海西宁最高（20．19％）,甘肃定西最低（17．00％）。中薯36和L9810—18这2个品种的回归系数均〈1,是稳定性较好的品种。     

抗晚疫病马铃薯的花药培养研究

对4个品种的抗晚疫病马铃薯进行了花药培养的研究。结果表明：不同培养基对同一品种花药的总诱导数和胚状体诱导数有显著影响;在相同培养基条件下,不同品种的总诱导数差异显著,胚状体诱导数差异不显著;总诱导率最高的诱导培养基是D：MS＋2,4-D2 mg/L＋BAP2 mg/L＋活性炭2 g/L＋马铃薯块茎提取液200 g/L;适合S17、T3、KW47诱导胚状体的培养基是B：MS＋NAA2 mg/L＋BAP2 mg/L＋活性炭2 g/L＋马铃薯块茎提取液200 g/L。     

Preparation and Characterization of Methyl Jasmonate Microcapsules and Their Preserving Effects on Postharvest Potato Tuber

Potato tubers tend to sprout during long-term storage, resulting in quality deterioration and shortened shelf life. Restrictions on the use of chlorpropham, the major potato sprout suppressant, have led to a need to seek alternative methods. In this study, the effects of methyl jasmonate (MeJA) solutions and MeJA microcapsules on sprouting and other key quality attributes of the potato tuber were investigated. The results showed that the MeJA solution was most effective at 300 μmol L⁻¹ according to TOPSIS analysis. To prepare MeJA microcapsules, the optimal formulation is with 0.04% emulsifier, 2.5% sodium alginate, 0.5% chitosan and 3% CaCl₂. Compared to 300 μmol L⁻¹ MeJA solution, MeJA microcapsules consumed a lower dose of MeJA but demonstrated a better retaining effect on the overall quality attributes of potato tubers. MeJA microcapsules are promising agents for the preservation of postharvest potato tubers.     

郯庐断裂带张八岭隆起北段晚中生代岩体的成因

郯庐断裂带张八岭隆起北段分布着一些晚中生代岩体,其侵位时间在120~128 Ma之间,稍晚于同期华北克拉通内江苏徐州和安徽宿州地区(简称徐宿地区)。文章通过对上述两地区的地球化学特征的对比研究,认为张八岭隆起北段岩体的岩浆来源可能是壳-幔岩浆混合形成的,并可能经历了一定的岩浆分异作用;而徐宿地区岩浆可能与深部地壳物质的部分熔融有关。上述结果表明,张八岭隆起北段岩浆来源深度较华北克拉通内部徐宿地区深,断裂带内具有较强的伸展活动及岩石圈减薄程度。分析认为,断裂带的存在和活动在岩石圈减薄过程中具有诱发和促进作用。     

中国马铃薯产业发展现状与趋势

通过对世界马铃薯生产、消费与贸易情况的比较，详细分析了我国马铃薯产业发展在生产规模、种薯体系、品种质量、加工水平等方面存在的差距及造成的原因。并从自然条件、消费潜力、地理潜力、价格潜力等方面探讨了中国马铃薯产业发展的趋势及对策。     

番茄早疫病拮抗菌酵母的筛选

从几种果实表面附生微生物群中分离到120株酵母菌.通过平板筛选法(invitro),筛选出11株酵母菌对番茄早疫病(Alternariasolani)有拮抗作用.等体积混菌试验表明,11株酵母菌中有7株酵母菌,浓度为106、107和108CFU·ml-1时,能完全抑制105、104、103spores·ml-13种浓度的交链孢霉生长.通过果实接种试验法(invi vo)发现,酵母菌菌株L-1-6能够高度抑制3个品种番茄早疫病的发生,平均抑制率达到77.8%.     

马铃薯升华干燥过程中的仿真研究

目的 为了了解马铃薯升华干燥效果和马铃薯的升华干燥时间,优化冻干过程,减少冻干能耗,采用COMSOL Multiphysics软件对马铃薯切片进行模拟。方法 综合利用传热学、传质学和有关学科知识,建立马铃薯切片在升华干燥过程中的物理模型和数学模型,模拟马铃薯片的升华干燥过程。结果 冰质量与初始时刻冰质量之比随着干燥时间增加逐渐减少,脱水速率随着干燥时间增加逐渐减小。考虑模拟忽略了蒸汽从切片四周流出的实际情况,导致冰质量与初始时刻冰质量之比实际值小于模拟值,脱水速率实际值高于模拟值。实际上升华干燥能除去马铃薯切片85%以上甚至90%以上的水分,干燥效果较好。随着马铃薯切片厚度的增加,马铃薯切片的升华干燥时间逐渐增大。马铃薯升华干燥时所处的冻干仓温度越高,升华干燥完成时所用的时间越少。冻干仓压力越大,马铃薯升华干燥时间越长。隔板温度越大,马铃薯的升华干燥时间越短。结论 在对马铃薯进行冻干时,应尽量增加冻干仓温度,降低冻干仓压力,增加隔板温度,减小马铃薯厚度,以降低马铃薯在冷冻干燥过程中的能耗。     

Effects of high hydrostatic pressure on secondary structure and emulsifying behavior of sweet potato protein

In this study, secondary structures of sweet potato protein (SPP) after high hydrostatic pressure (HHP) treatment (200–600?MPa) were evaluated and emulsifying properties of emulsions with HHP-treated SPP solutions in different pH values (3, 6, and 9) were investigated. Circular dichroism analysis confirmed the modification of the SPP secondary structure. Surface hydrophobicity increased at pH 3 and decreased at 6 and 9. Emulsifying activity index at pH 6 increased with an increase in pressure, whereas emulsifying stability index increased at pH 6 and 9. Oil droplet sizes decreased, while volume frequency distribution of the smaller droplets increased at pH 3 and 6 with the HHP treatment. Emulsion viscosity increased at pH 6 and 9 and pseudo-plastic flow behaviors were not altered for all emulsions produced with HHP-treated SPP. These results suggested that HHP could modify the SPP structure for better emulsifying properties, which could increase the use of SPP emulsion in the food industry.     

贵州晚三叠世关岭鱼龙的原始尾弯对比研究

通过对贵州关岭上三叠统卡尼阶法郎组瓦窑段地层中的两件关岭鱼龙属标本的观察、测量,并与早侏罗世鱼龙标本对比研究,发现晚三叠世的关岭鱼龙尾椎中部存在一定数量形态发生变化的侧视呈梯形的椎体,已经具有了传统观点认为只在侏罗纪和白垩纪鱼龙中出现的尾弯,弯角为15°左右(侏罗纪鱼龙尾弯弯角可达60°).这一衍生性状的出现表明晚三叠...     

Effect of Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums on the Pasting,Thermal, Textural,and Rheological Properties of Corn,Sweet Potato,and Turkish Bean Starches

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch–gums) were prepared in water, freeze dried, ground to powder, and stored airtight. A rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and dynamic rheometer were used to explore their pasting, thermal, textural, and rheological properties. The presence of acetylated AG or CG increased the final viscosity (FV) in all three starches when compared to starch pastes containing native gums. Plain SPS dispersion had a higher pasting temperature (PT) than CS and TBS. The addition of AG or CG increased the PT of CS, SPS, and TBS. The thermograms revealed the overall enthalpy change of the starch and gum blends: TBS > SPS > CS. The peak temperature (T_p) of starches increased with increasing gum concentration from 2 to 5% for both AG and CG native and modified gums. When compared to the control gels, the addition of 2% CG, either native or modified, reduced the syneresis of starch gels. However, further addition (5% CG) increased the gels’ syneresis. Furthermore, the syneresis for the first cycle on the fourth day was higher than the second cycle on the eighth day for all starches. The addition of native and acetylated CG reduced the hardness of starch gels at all concentrations tested. All of the starch dispersions had higher G′ than G″ values, indicating that they were more elastic and less viscous with or without the gums. The apparent viscosity of all starch gels decreased as shear was increased, with profiles indicating time-dependent thixotropic behavior. All of the starch gels, with or without gums, showed a non-Newtonian shear thinning trend in the shear stress vs. shear rate graphs. The addition of acetylated CG gum to CS resulted in a higher activation energy (Ea) than the native counterparts and the control. More specifically, starch gels with a higher gum concentration (5%) provided greater Ea than their native counterparts.