关于中国传统酿造酱油中是否含有氯丙醇的考证报告

通过对氯丙醇的生成机理进行分析，并对国内九个厂家的酱油产品进行抽样检测及模拟试验，得出以下结论：天然酿造酱油在发酵过程中没有发现有氯丙醇的存在。     

酱油有机酸分析中色素脱色效果的比较

用多种预处理小柱对酱油中色素脱色的效果及有机酸回收率的大小进行比较 ,结果表明 ,C18小柱脱色最佳且有机酸回收率为 96 %— 113% ,灵敏度高 ,可满足所测酱油中有机酸的分析要求。     

Classification of reproductive performance of ten winegrape varieties

Background and Aims:  Flowering and fruitset are principal determinants of grapevine yield. Poor fruitset is said to limit the yield of many varieties in most regions in Australia; however, there is a lack of knowledge of the reproductive performance of most varieties under Australian conditions.
Methods and Results:  The reproductive performance of Vitis vinifera winegrape varieties – Cabernet Sauvignon, Chardonnay, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Tempranillo, and Zinfandel – was studied in four consecutive growing seasons (commencing in 2004/05) across a range of climatic regions from cool (Adelaide Hills) to warm (Adelaide Plains). Measures of reproductive performance included flower number per inflorescence, fruitset (%), berry number per bunch, coulure index (CI), and millerandage index (MI). Principal component analysis and agglomerative hierarchical classification were used to group the varieties into three classes of reproductive performance.
Conclusions:  Certain varieties have a reputation of having 'poor fruitset' that has been inferred from relatively low berry number per bunch; however, for some of these varieties, it is 'low flower number per inflorescence' rather than 'poor fruitset' that is the cause of low berry number.
Significance of the Study:  An improved understanding of the reproductive performance of winegrape varieties has been achieved.     

面包涂抹用蒜酱的研制

本文简要介绍了大蒜的脱臭方法，研究了蒜酱的食用特点，涂抹性及生产工艺和配方，并制定了蒜酱的感官指标。     

Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler)

To characterise the composition of sulphur-containing constituents in Chinese chive (Allium tuberosum Rottler), GC–MS and HPLC analyses were carried out, using 12 varieties of Chinese origin, 4 varieties of Japanese origin and 6 commercially available cultivars. Five disulphides (dimethyl, allyl methyl, methyl 1-(E)-propenyl, diallyl, and allyl 1-(E)-propenyl), two trisulphides (dimethyl and allyl methyl), and two vinyldithiins (3-vinyl-[4H]-1,2- and 2-vinyl-[4H]-1,3-) were identified on the basis of their mass spectral and GC-retention data. Among the detected sulphur compounds, sulphides with a methyl group predominated over those with an allyl group. This was supported by the HPLC estimations, suggesting that all cultivars examined had much greater amounts of methiin than alliin. Also, two novel compounds were tentatively identified as [3H,4H]-1,2-dithiin and [2H,4H]-1,3-dithiin on the basis of their mass spectral features, GC-retention data, and some experimental results on their formation in reaction mixtures with different proportions of methiin and alliin. Their formation mechanism was proposed.     

Effects of nitrogen source,rate and application time on boronia (Boronia megastigma Nees) leaf nitrogen and flower production

Nitrogen was supplied from two fast release sources, ammonium sulfate ((NH₄)₂SO₄) and calcium nitrate (Ca(NO₃)₂) and a slow release source, isobutylidene diurea (IBDU) to boronia, a new flower crop native to Australia. At lower rates (25 kg per ha), N availability from different sources, as indicated by the leaf N concentration, did not differ within a month after application but three months after application, N availability was higher from IBDU than from (NH₄)₂SO₄ or Ca(NO₃)₂. At 50 or 100 kg per ha, N availability was higher throughout the year from (NH₄)₂SO₄ or Ca(NO₃)₂ than from IBDU, thereby allowing luxury consumption and causing toxicity. The flower yield increased with increasing N rates. Complete doses of all N rates which were applied early during the vegetative growth gave the highest yields and the same N rates applied in split doses at different phases of plant growth decreased the yields. In addition, high N availability during flowering (caused by a split dose) further decreased the yield. At all application times, IBDU gave the highest yield and the differences in yields with (NH₄)₂SO₄ and Ca(NO₃)₂ were not significant. The leaf N concentration associated with maximum yield declined as the plant advanced towards flowering.     

Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)

Fresh capelin (Mallotus villosus) was harvested from the North Atlantic during both summer and winter fishing seasons. Reaction conditions for fish sauce processing were optimized with respect to temperature, salt concentration and reaction time, using a response surface methodology (RSM) experimental design. Whole capelin was minced and samples were ground with increasing salt concentrations. RSM optimizations were conducted, ranging from 5% to 30% salt, and incubating at 5° intervals from 0 to 65 °C. Autolytic activity was estimated by extracting the liquid formed by the mixture with trichloroacetic acid and estimating protein content by the Lowry method. Samples for fish sauce production were then prepared under optimized conditions by mixing ground capelin with 10% salt and incubating at 50 °C for up to 270 days for the summer capelin and up to 360 days for the winter capelin. Samples were collected at regular intervals and analyzed for liquid yield, moisture, protein, soluble solids, specific gravity, pH, colour and amino acid content. Kjeldahl protein content in the fish sauce from summer capelin was 2.03% after 250 days of fermentation and twice as high as that in winter capelin fish sauce. Moisture content and pH were lower in the summer capelin fish sauce, but Brix and density were higher than those in fish sauce from winter capelin. Brown colour formation was very rapid in the summer capelin fish sauce but slow in the winter capelin fish sauce. Summer capelin may be successfully utilized for the production of fish sauce without added enzymes.     

蒜辣酱油的研制

研制具有一定功能的保健酱油，以满足消费者生活水平提高，后更深层次的需求，不失为调味品企业在激烈的市场竞争中求得发展的一条途径。本文主要介绍了由公司研发室研制的蒜味酱油产品的生产工艺，操作要点及最佳配方的确定方法。     

海藻酱油的研制

以豆饼、麸皮、海藻为主要原料,研制开发了海藻酱油,产品除具有传统酿造酱油的成分和风味外,还富含碘,可有效改善缺碘地区居民的营养需求。     

New improved metaheuristic approaches for optimum design of posttensioned axially symmetric cylindrical reinforced concrete walls

Two novel hybrid approaches are presented for optimum design of axially symmetric cylindrical walls subjected to posttensioning loads using metaheuristic algorithms such as harmony search (HS), flower pollination algorithm (FPA), and teaching learning based optimization (TLBO). The objective function of the optimization problem is to minimize the total cost of the wall subjected to constraints on the basis of sectional capacities (bending moment, shear force, and axial tension), ACI 318 (building code requirements for structural concrete) requirements and design variables such as wall thickness, compressive strength of concrete, location and intensities of posttensioning cables, size, and spacing of reinforcement. In the optimum design, the performance of the iterative population based metaheuristic algorithms, HS, FPA, and TLBO are compared and tested by taking wall thickness as discrete and continuous variable. In order to improve the efficiency on finding global optimum results, hybrid forms of the HS combined with FPA and TLBO are effective for the optimization problem.