Effect of Calcium Lactate, 4-Hexyl Resorcinol and Vacuum Packing on Physico-chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)

Litchi (Litchi chinensis Sonn.) fruits are very susceptible to pericarp browning which adversely affects consumer acceptability even though the aril portion remains in excellent condition. Litchi arils (litchis) were treated with a solution containing 0–2% (w/v) calcium lactate (CL), 0–0.02% (w/v) 4‐hexyl resorcinol (4‐HR) and 1% potassium sorbate. The pH of solution was adjusted to 4.0 with citric acid. Treated litchis were packed in polystyrene trays, over‐wrapped with polypropylene film, vacuum‐packed (0, 47409.3, 94831.9 Pa) and stored at 4 ± 2 °C. Drip losses, pH, total soluble solids (TSS), sensory attributes and microbiological quality of stored samples were estimated. A four‐factor, three‐level experimental design (D₆ Hokes design) with 19 experiments was chosen. Mathematical models were developed to analyse and predict the effect of CL, 4‐HR, in‐package vacuum and storage time on the responses. TSS, pH and sensory scores decreased significantly (P 0.01), whereas drip losses and microbial count increased significantly (P 0.01) with time. Drip loss was significantly (P 0.1) reduced by addition of CL. 4‐HR prevented browning and changes in colour score during storage were significantly less. Vacuum in packages exerted significant (P 0.01) effect over pH, TSS, sensory and microbiological qualities of minimally processed litchis.     

外源紫杉醇作用下南方红豆杉细胞凋亡及其动力学研究

利用光学显微照相技术、细胞总DNA琼脂糖凝胶电泳和TUNEL标记等手段 ,研究了外源紫杉醇(Taxol)作用下南方红豆杉细胞的凋亡及其动力学。研究结果表明 ,外源紫杉醇能显著提高南方红豆杉细胞凋亡的速率和发生率 ,表明高浓度紫杉醇不利于细胞的生长。凋亡动力学研究对指导大规模植物细胞培养生产紫杉醇具有重要意义     

高效液相色谱法测定南、北五味子中木脂素含量

建立了用高效液相色谱法测定南、北五味子中5种木脂素成分(五味子醇甲、五味子醇乙、五味子酯甲、五味子甲素和五味子乙素)的分析方法。以甲醇和水为流动相,采用梯度洗脱,对21个不同产地的南、北五味子样本进行了色谱分离,并利用标准物质、保留时间和紫外光谱对木脂素进行定性。结果表明,样品中各组分的色谱峰基本达到基线分离,该方法重复性好、灵敏度高,为评价南、北五味子中的木脂素活性成分提供了一种可靠的分析方法。     

五味子木脂素超声循环提取工艺条件的优化

采用超声循环提取的方法从五味子中提取五味子醇甲等木脂素类有效成分,考察溶剂、超声时间、超声功率、液固比和温度对提取工艺的影响．结果表明采用85％的乙醇作为提取溶剂,在单因素实验的基础上通过正交实验得出最佳工艺条件：超声功率500W,超声时间10min,温度30℃,液固比20,五味子木脂素提取率达到80．84％．     

野生金雀花营养成分研究

对金雀花的基本营养成分作了较为全面的分析测定.结果表明:金雀花鲜品粗蛋白含量为4.20%,氨基酸种类齐全,并含有VB1、VB2、尼克酸、VC、VE及胡萝卜素等多种维生素,矿质元素含量丰富,还含有适量的纤维素、碳水化合物、酸及果胶等营养成分;重金属、硝酸盐、亚硝酸盐含量均未超过国家标准.因此,金雀花营养成分种类齐全,含量丰富,具有较高的营养价值.     

中国对虾人工选育快速生长群体不同世代间的AFLP分析

利用7对AFLP引物组合检测了中国对虾连续五代选育群体基因组DNA的遗传结构,根据AFLP分析结果计算了选育世代群体间的遗传相似系数和遗传距离.结果表明,AFLP标记表现出较高的多态检测效率,7对引物共产生500余条带,平均每对引物组合检测到33.7个多态性标记,平均杂合度为0.0854～0.1025,非常适合于遗传多样性分析.结果显示,随着选育世代的增加,选育群体的遗传多样性呈现下降趋势,但随着选育时间的延长,群体之间的分化逐渐降低,群体的遗传结构开始趋于稳定,成为一个品系.     

中国明对虾凝血栓蛋白基因全长cDNA的克隆及其表达特征

获得了中国明对虾凝血栓蛋白(TSP)基因全长cDNA,该基因由2868个碱基组成,具有一个2763bp的开放阅读框,编码920个氨基酸,其中包含21个氨基酸组成的信号肽.中国明对虾TSP由四类不同的结构域组成,从N端开始顺序为几丁质结合结构域,EGF-like结构域,Type Ⅲ repeat和TSP carboxyl-terminal domain(TSP-C结构域).结构域分析发现,中国明对虾的N端不具有TSP N-terminal domain(TSPN结构域),但有一个几丁质结合结构域,其C端的Type Ⅲ和TSP-C结构域非常保守.该基因在弧菌感染后的对虾淋巴器官和肝胰脏中的表达量显著增加,并具有不同的时空表达趋势,提示中国明对虾TSP基因在免疫反应中具有重要作用.     

甲嘧磺隆对两种滩涂动物的急性致毒试验

本文生要研究了甲嘧磺隆对鲈鱼、蛏两种主要的滩涂养殖生物进行了急性毒性研究,为甲嘧磺隆用于滩涂防治互花米草提供科学依据。结果表明：处理96h后对于鲈鱼和蛏的半致死浓度（LC50）分别为151．322和374．450mg／L,甲嘧磺隆对两种实验动物急性毒性属于低毒,对于两种滩涂养殖动物在急性毒性方面没有明显影响。     

δ-Tocomonoenol: A new vitamin E from kiwi (Actinidia chinensis) fruits

A new vitamin E, δ-tocomonoenol, has been isolated from Actinidia chinensis (kiwi) fruits. The new structure, 2,8-dimethyl-2-(4,8,12-trimethyltridec-11-enyl)chroman-6-ol, has been elucidated on the basis of EIMS, 1D, and 2D NMR spectral data. GC–MS analysis of peels and pulps of kiwi showed that the new compound, together with δ-tocopherol, is mainly present in the fruit peel, whilst α-tocopherol is present in a similar amount in both matrices. The compound was tested for its radical-scavenging and antioxidant capabilities, by measuring its ability to scavenge DPPH (2,2′-diphenyl-1-picrylhydrazyl radical) and anion superoxide radical, and inhibit the formation of methyl linoleate conjugated diene hydroperoxides and TBARS (thiobarbituric acid reactive species).     

Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages

The aim of this study was to evaluate the contribution of yeast to the volatile profile of beverages obtained by the fermentation of lychee must through inoculated (Saccharomyces cerevisiae strains UFLA CA116 , UFLA CA1183 and UFLA CA1174 ) and spontaneous fermentation. Higher alcohols and esters were the primary volatiles detected by SPME/GC–MS. A Principal Component Analysis indicated similarities between UFLA CA116 and UFLA CA1183 and between UFLA CA1174 and spontaneous fermentation. Changing the yeast strain used in the fermentation process has the potential to modulate the volatile profile of fermented beverages. The beverage produced by the inoculation of yeast CA1183 showed the most complex aroma profile compared to the other beverages.