水果植物复合酵素饮料的研制

以水果和植物为主要原料,研制酵素原液的发酵工艺。经口感和色泽评定,得出酵素原液的最佳发酵条件为:发酵温度30℃,发酵时间60d,水果酵素原液与植物酵素原液后熟时的混合比例为2∶1。通过正交试验,确定水果植物复合酵素饮料的最佳配方为:复合酵素原液24%,白砂糖6%,蜂蜜1%。     

植物酵素保健功能浅析

综述了不同种类植物酵素的研究资料和相关成果,就植物酵素的内涵及其对人体的保健功能做了重点阐述,为植物酵素的开发提供了科学参考.     

植物精油对黄瓜贮藏效果的影响

以黄瓜炭疽病菌为实验材料,采用菌丝生长法,研究了13种植物精油的抑菌活性,并以黄瓜为实验材料,采用植物精油联合壳聚糖处理(10 g/L壳聚糖+0.05%桂皮精油、10 g/L壳聚糖+0.05%丁香精油、10 g/L壳聚糖+0.05%牛至精油,0.05%精油均为体积分数)黄瓜,通过测定贮藏期黄瓜各项品质指标,研究不同处理对黄瓜贮藏效果的影响。结果显示,桂皮、丁香、牛至等13种植物精油体积分数为0.006 3%～0.4%时,对黄瓜炭疽病菌有不同程度的抑制作用,其中,对黄瓜炭疽病菌的抑制作用最强的分别为桂皮、牛至和丁香,其最小抑菌浓度分别为0.012 5%、0.012 5%、0.05%,在体积分数为0.05%时,3种精油即均可达到完全抑制。植物精油联合壳聚糖处理黄瓜,对黄瓜的失重率、硬度、可溶性固形物、VC、叶绿素含量控制均有效果,其中10 g/L壳聚糖+0.05%丁香精油对黄瓜贮藏的效果最佳,能有效延长黄瓜的贮藏期,延缓黄瓜品质的下降。     

植物酵素发酵过程中理化成分变化规律及其对果蝇寿命的影响

研究了植物酵素人工发酵过程中部分理化指标及体外抗氧化活性的动态变化,并考察了酵素对果蝇寿命及体内抗氧化活性的影响。实验结果显示,酵素发酵过程中p H由最初的4.11不断降低至发酵终点的3.50,还原糖含量呈现先降低后升高再降低的趋势,最终降低到78.78±3.24 mg/mL,总酸和总多酚的含量最终分别达到9.80±1.06 mg/mL和55.04±1.36μg/mL;酵素的DPPH自由基清除能力和还原力均随发酵的进行而增强;野生黑腹果蝇基础培养基中添加2%的酵素可显著提高雄性果蝇的半数死亡时间、平均寿命和最高平均寿命(p0.05),比对照组分别提高了22.06%、15.44%和14.99%;2%剂量组雌果蝇的半数死亡时间和最高平均寿命亦均显著高于对照组(p0.05),且1%剂量组雌果蝇的平均最高寿命也显著高于对照组;2%剂量组果蝇体内的SOD活力显著高于对照组,MDA含量显著低于对照组,酵素对果蝇体内MDA含量的降低效果更加明显。     

外源碳源对葡萄酵素微生物生长代谢 及生物活性的调节作用

本文以红糖、白糖与蜂蜜为外源碳源添加物,探讨葡萄酵素发酵过程中酵母菌和乳酸菌生长代谢及超氧化物歧化酶(Superoxide dismutase,SOD)和抗氧化活性的差异。采用平板菌落计数法测定微生物菌数;高效液相色谱法(High Performance Liquid Chromatography,HPLC)分析有机酸含量;邻苯三酚法检测SOD酶活;1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS⁺)自由基和羟基(Hydroxyl radical,OH)自由基清除实验比较抗氧化能力。结果表明,添加碳源减缓酵母生长及乙醇代谢,促进乳酸菌生长及进行产酸活动。其中,红糖、白糖对酵母菌生长及乙醇代谢抑制能力较强,发酵后乙醇浓度各为2.07%vol、1.62%vol,显著低于蜂蜜组(P<0.05);红糖促进乳酸菌生长并提高总酸含量及SOD酶活,发酵后pH由4.16降至3.83,SOD酶活由71.68 U/mL增至91.05 U/mL。与白糖、蜂蜜及对照组相比,添加红糖发酵显著提高葡萄酵素的DPPH、ABTS⁺、OH自由基清除率(P<0.05)。原葡萄液含有大量酒石酸、苹果酸,添加所有碳源发酵显著增加葡萄酵素中苹果酸、及乳酸、乙酸、柠檬酸等含量(P<0.05),但酒石酸含量在添加红糖条件下显著减少(P<0.05),而添加白糖、蜂蜜对酒石酸含量影响不大。因此,添加红糖有利于改善葡萄酵素微生物的生长代谢及提高产品的营养价值。     

植物酵素急性毒性与亚慢性毒性的研究

目的:通过急性毒性试验和亚慢性毒性试验研究植物酵素的安全性。方法:急性毒性试验以小鼠为研究对象,测定小鼠经口灌胃给予植物酵素的最大耐受剂量;亚慢性毒性试验以SD大鼠为研究对象,大鼠经口灌胃给予植物酵素90d后,观察对大鼠一般状况,肝、肾功能及脏器病理变化的影响。结果显示,急性毒性试验小鼠最大耐受剂量超过108mL/(kg·BW),相当于人体推荐口服剂量60mL/(人·d)的108倍;亚慢性毒性试验高、中、低剂量下,大鼠一般状况良好,正常生长,未出现中毒症状,无死亡,脏器系数及组织学检查无异常,对大鼠肝脏和肾脏无毒性作用。结果表明,植物酵素一日内给小鼠大量灌胃,无急性毒性反应,亚慢性毒性。     

植物酵素发酵特性及风味物质变化的研究

植物酵素是以药食同源物品、蔬菜、水果、菌类等为主要物料,经酵母菌、乳酸菌和醋酸菌多菌复合进行发酵制成的特殊风味饮料。为了解植物酵素发酵过程中,中药发酵基质在酵母菌、乳酸菌和醋酸菌的转化情况,为生产过程中控制产品的质量提供依据,对发酵过程中的酵母菌、乳酸菌和醋酸菌的数量进行检测,同时对总糖、还原糖、酸度、p H等理化指标跟踪检测分析,以及对发酵前后挥发性成分进行了分析。结果表明:酵母菌、乳酸菌和醋酸菌在发酵过程中互利共生,此消彼长,最终乳酸菌占优势;还原糖在发酵8~12h上升,然后下降,总糖、还原糖、酸度和p H在发酵36h均趋于稳定;中药经发酵后酯和酸的种类和含量比较明显地升高,酚类的含量明显提高。     

植物乳杆菌发酵桑葚酵素工艺优化及质量评价

目的:解决新鲜桑葚难以保存的问题,将新鲜桑葚制成桑葚酵素。方法:以新鲜桑葚汁为原料,植物乳杆菌为生产菌种,总酚含量为评价指标,通过单因素试验结合响应面试验优化了植物乳杆菌桑葚酵素的发酵工艺,并对桑葚酵素的理化、微生物及感官质量指标进行评价。结果:优化后发酵工艺条件为发酵时间40 h、发酵温度32℃、接种量25%,所制得的植物乳杆菌桑葚酵素的总酚含量达(43.48±0.67)μg/mL,是未经发酵的桑葚汁的1.62倍,可溶性固体物含量为5.36%,pH值为4.08±0.01,微生物指标满足国家标准;桑葚酵素呈紫红、色泽均匀,具有浓郁的桑葚果香和发酵的香味、无异味,酸味柔和、风味好,有光泽、无杂质及沉淀。结论:经植物乳杆菌发酵制得桑葚酵素的过程有生物活性物质产生,有利于提高桑葚酵素质量。     

九种促进生长剂对螺旋藻产量及品质影响的比较研究

本文主要报道了在北纬39°高纬度,高海拨地区养殖螺旋藻过程中,分别施入九种植物促进剂对螺旋藻产量的影响。试验结果表明,光合促进剂MTN具有明显的增产效果,可增产10%左右。     

Textural,histological and biochemical changes in cucumber (Cucumis sativus L) due to immersion and variations in turgor pressure

Textural, histological and biochemical characteristics of cucumber (Cucumis sativus L) under different tissue turgor pressures were studied after equilibration of mesocarp tissue cylinders in various polyethylene glycol 400 (PEG) solutions. Tissue swelling was observed for all hypotonic solutions. Cell membrane vitality was detected in all cucumber tissues where significant values of initial firmness (f_i) and residual relaxation force (F_R) were found. Good turgor status was also associated with higher values of these parameters, observing higher values of the textural parameters for higher turgor. Cell wall integrity was observed through Calcofluor fluorescence assay in tissue equilibrated in hypotonic, isotonic and hypertonic solutions, although a lower fluorescence intensity was observed in tissue equilibrated with 0 mol m^?3 PEG solution, probably owing to some cell bursting. Calcium bridges between pectic polymers were proven to be responsible for cell–cell adhesion and tissue integrity of cucumber mesocarp tissue. Compression curves obtained for raw tissue showed a stage of fracture, and its loss after immersion might be attributed to cell–cell adhesion weakness due to immersion in calcium‐free PEG solutions. Peroxidase and polygalacturonase increased after cucumber equilibration in the solutions, probably expressing tissue injury. Cucumber textural behaviour was very much affected by immersion in calcium‐free solutions, determining the loss of fracture stage and a great influence of turgor pressure on the textural response of soaked tissue. © 2003 Society of Chemical Industry     

植物油对隐甲藻(Crypthecodinium cohnii)生长和DHA产量的影响

研究了植物油对隐甲藻 (CrypthecodiniumcohniiATCC30 5 5 6 )生长及DHA产量的影响。结果表明 :培养基中添加 1% - 2 %橄榄油或大豆油均可促进隐甲藻生长及增加DHA产量 ;添加 1%- 5 %花生油对隐甲藻生长及DHA产量影响不大。以获得DHA为目的 ,则培养基中添加 1%的橄榄油或大豆油即可     

黄瓜黄酮类化合物的抗氧化作用

以70%乙醇为溶剂提取黄瓜黄酮类化合物,并对其黄酮含量进行测定;采用水杨酸比色法测定黄瓜中黄酮类化合物对羟基自由基的清除效果.结果表明:黄瓜中含有黄酮类化合物;且黄瓜中黄酮类化合物对羟基自由基有明显的清除效果,清除率达63.95%.     

Effect of Process Conditions on Alcohol Yield of Wheat,Maize and Other Cereals

Past research has demonstrated the potential of a range of cereals in the production of grain whisky and ethanol. This paper describes further research that has been carried out to examine the role of processing conditions, the aim being to optimise alcohol yield and reduce processing problems. The first part of this study examined the impact of cooking temperature on alcohol yield and residue viscosity. Results showed that altering the cooking temperature had an effect on predicted spirit yield (PSY) in some, but not all, types of cereal. Hence, in order to obtain the maximum amount of alcohol, cooking regimes should be altered depending on the type of cereal being processed. Altering cooking temperature was also found to have an influence on residue viscosity. High residue viscosity can cause downstream processing problems and is a particular issue when processing wheat. The results of this research demonstrated how such problems could be lessened through changes to the cooking temperature. The second part of this research explored the optimisation of alcohol yield from Kipling, a “poor” quality variety of distilling wheat, through the use of commercial enzymes. A range of enzyme preparations were compared. Results demonstrated that some of these preparations have potential to increase the amount of alcohol that can be obtained from this wheat variety. However, results showed that optimum yields would only be achieved under controlled cooking temperatures.     

高蛋白酵母菌株S4.107生长特性研究

对高蛋白酵母菌株S4.107生长特性进行了研究,结果表明:S4.107的最佳生长时间为26h;最适生长温度为30℃、最适生长pH为7,适宜的碳源为6‰的蔗糖和10‰的葡萄糖,适宜的氮源为8‰的酵母浸出汁和10‰的蛋白胨。     

外源镧对不同品种黄瓜镉积累及镉化学形态的影响

采用盆栽实验研究了土壤重金属Cd（20 mg/kg）污染下,外源镧（0、10、20 mg/L LaCl3）对‘燕白’和‘津优1号’2 个品种黄瓜（Cucumis satiuus L.）生长、丙二醛含量、抗氧化酶活性及果实中的总Cd含量和形态的影响。结果表明：La提高了2 个品种叶和根的抗氧化酶（过氧化氢酶、超氧化物歧化酶和过氧化物酶）的活性,增加了2 个品种的叶、茎、根、果实干质量及植株总干质量。La对‘津优1号’植株干物质量的影响大于‘燕白’。外源La使黄瓜叶和根抗氧化酶活性升高可能是植株对Cd的抗性增强、干质量增加的生理机制之一。La减少了2 个品种果实中总Cd含量和不同形态Cd含量,但随着La质量浓度的增加,2 个品种果实总Cd含量和残渣态Cd（FR）含量表现为先降后升的趋势。外源La使黄瓜叶、茎、根和果实中的Cd含量分别降低了6.0%～10.2%、8.9%～23.5%、4.0%～29.2%和32.0%～49.8%。喷La后,单株果实的Cd含量和Cd积累量、植株Cd全量均以‘津优1号’＞‘燕白’。     

Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality

ABSTRACT: In the present study, radiation processing of minimally processed carrot and cucumber at a dose of 2 kGy was carried out. The effect of this treatment on different quality parameters such as vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 16 d at 8°C to 10° C. In the case of cucumber, treatment of irradiation as well as storage period showed no significant change in the total vitamin C content of either the control or the irradiated samples. In the case of carrots, a 2-kGy dose had no significant effect ( P < 0.05) on total vitamin C content of the samples. However, during storage, both control as well as irradiated samples showed significant decrease ( P < 0.05) in vitamin C content. Total carotenoids content in carrot remained almost unchanged after irradiation as well as during storage. Sensory evaluation results showed that irradiation had no significant ( P < 0.05) effect on the ratings of any of the sensory attributes in carrot. Radiation processing of cucumber affected the flavor significantly. However, this change did not alter the overall acceptability of cucumber. Textural studies revealed that in both carrot and cucumber, there was no significant change ( P < 0.05) in firmness of the central region after irradiation, whereas the peripheral region in carrot showed significant reduction in firmness. In the case of cucumber, there was no significant change ( P < 0.05) in the texture of both peripheral regions. However, during storage, the peripheral regions of carrot and cucumber showed significant increase in firmness. Color measurement results indicated no drastic change in color coordinates of carrot samples. Thus, the nutritional as well as sensory quality of minimally processed foods did not alter significantly after gamma irradiation.     

巴美肉羊生长发育和胴体等级肉产量研究

选择4、6、8月龄巴美肉羊各10只,与同月龄的小尾寒羊、苏尼特羊进行对比屠宰实验,分别测定并计算其体尺指标(体长、体高、胸围)、体尺指数(体型指数、胸围指数、体躯指数)和胴体等级分割肉质量,即一级肉(后腿肉和腰肉)、二级肉(肋肉和肩颈肉)、三级肉(腹下肉),确定巴美肉羊在生长发育和胴体等级肉产量方面是否具有优越性.结果表明:巴美肉羊的胸围、胸围指数和体躯指数均显著大于同月龄小尾寒羊和苏尼特羊(P<0.05),且随着月龄增加,该类指标的增加速率也快于对照组肉羊.同时,6、8月龄巴美肉羊的各等级肉质量均显著大于同月龄对照组肉羊(P<0.05),且随着月龄增加,其优质肉块的增长速率也大于其他肉块.因此,巴美肉羊与小尾寒羊和苏尼特羊相比,具有良好的前躯和躯干相对发育能力以及该品种肉羊良好的优质肉块的产肉性能.     

大豆肽产品替代鱼粉对凡纳滨对虾生长性能、消化酶活力及肠道组织结构的影响

研究大豆肤替代凡纳滨对虾饲料中的鱼粉对其生长性能、消化酶活力及肠道组织结构的影响.配制大豆肽替代鱼粉量分别为0％(FM),10％ (FSM10),20％ (FSM20),30％ (FSM30),40％ (FSM40),100％ (FSM100)的6种等氮等能饲料.挑选健康凡纳滨对虾[初重为(1.53±0.36)g]在网...     

不同生物有机肥对烤烟生长发育及产质量的影响

为保护植烟土壤生态环境,提高烟叶质量,确保烟叶安全性,对不同生物有机肥对烤烟生长发育及产质量的影响进行了研究。结果表明,使用菜枯、清江源和金丰叶生物有机肥可促进烟株中上部叶开片,增强烟株抗病性,提高烟叶产量和产值,产量分别提高361.35、218.85和17.55 kg/hm²,产值分别增加7744.95、4838.40和2257.80元/hm²,改善初烤烟叶化学成分,提高烟叶综合品质,降低下部叶烟碱含量。清江源生物有机肥在恩施烟区烟叶生产中使用效果较理想。