基于室内人工接虫法的象虫金小蜂防治烟草甲幼虫的可行性分析

为揭示象虫金小蜂(Anisopteromalus calandrae)用于生物防治的可行性,以烟草甲(Lasioderma serricorne)幼虫为寄主,采用室内人工接虫法比较了不同蜂虫比对象虫金小蜂繁殖效率和防治效果的影响,以及象虫金小蜂对不同包装材料的穿透能力.结果表明:① 象虫金小蜂与烟草甲5龄幼虫以2(对)...     

雅脊金小蜂长翅型雌蜂繁殖和搜索能力研究

本文就雅脊金小蜂 Theocolax elegans(Westwood,1874)的繁殖能力和对米象幼虫的搜索能力进行了研究。结果发现,温度和繁殖方式都会影响雅脊金小蜂的产卵能力,包括产卵期、单雌产卵量和子代性比;在小麦粒中,雅脊金小蜂的垂直搜索能力可达30cm 以下。     

烟蚜茧蜂和蚜虫宽缘金小蜂对不同味源的趋避性

用“Y”型嗅觉仪观测了烟蚜茧蜂和蚜虫宽缘金小蜂对几种非寄主植物材料的趋避性.结果表明,烟蚜茧蜂对茼蒿叶的选择呈显著负趋性;蚜虫宽缘金小蜂对花椒叶、茴香叶的选择表现出明显的负趋性,但葱叶对其具有引诱作用;烟蚜茧蜂和蚜虫宽缘金小蜂混合组对薄荷叶、鱼腥草叶、紫金泽兰叶、番茄叶和姜叶的选择也表现出明显的负趋性.     

配制酒中不同糖源对酒体稳定性的影响

对用白酒与酒精配制的两种糖源的酒液的稳定性研究表明：①28％Vol酒,用白酒配制的保健酒液的浊度明显低于普通酒液的浊度,用酒精配制的保健酒液浊度略高于普通酒液的浊度;②38％Vol酒液,用白酒配制的保健酒液浊度略低于普通酒液的浊度,用酒精配制的保健酒液的浊度略高于普通酒液的浊度;③45％Vol酒液,用白酒配制的保健酒液的浊度与普通酒液的浊度基本相同,用酒精配制的保健酒液的浊度高于普通酒液的浊度;④随着酒度的增加,用低聚果糖配制的酒液生成沉淀的速度比用普通糖配制的酒液生成沉淀的速度快;⑤未进行过滤直接放置更有利于沉淀的析出及沉降,稳定后的酒体也更清亮。     

高糖饮食对果蝇发育和抗氧化能力的影响及其机理研究

为探究高糖饮食对果蝇发育、寿命及抗氧化能力的影响,以果蝇为研究对象,将含有高蔗糖的培养基喂养果蝇,并测定果蝇的寿命、运动能力与抗氧化能力;同时,对高糖组果蝇进行转录组测序,尝试从基因转录水平上探索高糖饮食影响果蝇发育的机理。结果表明,与对照组相比,高糖组雌性、雄性果蝇和雌雄混养果蝇的平均寿命分别缩短了35.01%、43.01%和34.15%,雄性果蝇和雌雄混养果蝇的生存曲线显著低于对照组（P<0.05）。高糖饮食降低了果蝇的化蛹率、羽化率和攀爬能力。高糖组雄性果蝇在生命后期体内T-SOD酶和CAT酶有不同程度的降低,而MDA含量均有所增加。通过转录组测序,发现高糖组果蝇的差异表达基因富集在果蝇发育过程、机体代谢活动调控及应激反应等方面。本研究表明高糖饮食显著降低果蝇的寿命、发育、运动能力及抗氧化能力,为健康饮食提供参考。     

三种糖源添加剂对营养保健醋的感官影响

以营养保健原产醋为原料,通过响应面法优化三种糖源添加剂对营养保健醋各感官指标,从而确定营养保健醋最优糖源添加工艺.结果表明,添加60g/L蜂蜜,30g/L白砂糖,22g/L冰糖时,营养保健醋感官评价分值最高,且冰糖添加量(p＜0.05)、白砂糖添加量与冰糖添加量交互作用、蜂蜜添加量的二次项、白砂糖添加量及冰糖添加量的二次项对营养保健醋感官品评综合得分影响均较显著(p＜0.01).经过模型验证,确定了营养保健醋感官品评综合得分的最佳工艺条件,将为相关企业生产感官更为协调的营养保健醋提供参考依据和理论支持.     

三种糖源添加剂对营养保健醋的感官影响

以营养保健原产醋为原料,通过响应面法优化三种糖源添加剂对营养保健醋各感官指标,从而确定营养保健醋最优糖源添加工艺。结果表明,添加60g/L蜂蜜,30g/L白砂糖,22g/L冰糖时,营养保健醋感官评价分值最高,且冰糖添加量(p<0.05)、白砂糖添加量与冰糖添加量交互作用、蜂蜜添加量的二次项、白砂糖添加量及冰糖添加量的二次项对营养保健醋感官品评综合得分影响均较显著(p<0.01)。经过模型验证,确定了营养保健醋感官品评综合得分的最佳工艺条件,将为相关企业生产感官更为协调的营养保健醋提供参考依据和理论支持。      

大麦虫蛋白质酶解产物对小鼠学习记忆能力和抗疲劳能力的影响

为探讨大麦虫蛋白质酶解产物对KM小鼠学习记忆能力和抗疲劳能力的影响,本文采用Morris水迷宫法、爬竿实验和负重游泳实验分别测试灌胃了不同剂量该酶解产物30d后小鼠学习记忆与抗疲劳的情况。结果显示,Morris水迷宫实验中,未灌胃大麦虫蛋白质酶解产物的对照组潜伏期比低、中、高剂量组长17.2%~62.8%,反应次数少19.7%~164.3%,且中剂量组的潜伏期和反应次数与对照组差异均极显著(p<0.01)。爬竿实验和负重游泳实验中,未灌胃该酶解产物的对照组负重游泳成绩比其他三组低1.9%~16.4%;爬竿成绩低6.2%~29.8%,其中,中剂量组的这两项实验成绩均极显著高于低、高剂量组(p<0.01)。表明大麦虫蛋白质酶解产物具有提高小鼠学习记忆能力和抗疲劳能力的功效,且影响程度与其剂量有关,中剂量(1.67g/(kg·d))为较适剂量。      

糖源蜜、花源蜜和市售蜂蜜品质的比较研究

该文对糖源蜜、花源蜜以及市售蜂蜜(黑蜂雪蜜、洋槐蜂蜜、天然蜂蜜、紫云英蜂蜜)的水分含量、电导率值、色度、果糖、葡萄糖、蔗糖、pH值、游离酸、总酸和蛋白质含量等基本理化成分以及矿物质含量、淀粉酶活性、总酚酸含量、总黄酮含量等活性成分进行测定.结果表明:糖源蜜、花源蜜以及市售4种蜂蜜的基本理化成分含量均符合我国国家标准,表...     

不同渗糖工艺对蓝莓果脯品质的影响

为评估不同渗糖工艺对蓝莓果脯品质的影响并优选其渗糖工艺.本研究分别对蓝莓果实进行常压渗糖、超声渗糖、微波渗糖和真空渗糖处理,以感官、质构、复水性、总糖含量、多酚含量、花青素含量以及体外抗氧化能力为主要指标,对比评估不同渗糖工艺对于蓝莓果脯品质的影响.结果表明:从感官、质构方面比较,微波渗糖工艺显著优于其他渗糖工艺(P<...     

Influence of temperature on the functional response of Anisopteromalus calandrae (Hymenoptera: Pteromalidae), a parasitoid of Rhyzopertha dominica (Coleoptera: Bostrichidae)

The functional response of Anisopteromalus calandrae (Howard) parasitizing 4th-instar Rhyzopertha dominica (F.) on wheat was estimated over a range of temperatures and host densities. A functional response equation was used in which a quadratic component that included temperature was substituted for handling time. The instantaneous search rate increased with increasing temperatures. The maximum rate of parasitization was 13 larvae/24 h at 30°C and 35°C. Handling time was lowest at 30°C and highest at 20°C. The ability of A. calandrae to find and parasitize R. dominica over a broad range of temperatures makes it a good candidate for natural control of stored grain pests.     

番石榴叶提取物对无糖面包品质及抗氧化能力的影响

目的:开发一种无糖、抗氧化、低成本的面包。方法:将番石榴叶提取物和新橙皮苷二氢查耳酮作为功能性配料添加到面包中,通过检测面包的比容、质构、保水性能、自由基清除能力对其品质和抗氧化能力进行分析。结果:番石榴提取物的添加量与面包综合品质之间不存在明显的线性关系,但是番石榴提取物的添加量与面包的总酚含量、DPPH自由基和羟基自由基清除率呈正相关。当番石榴叶提取物添加量为7.5%时,制备出的面包综合品质最佳、感官评价达78.6分,且面包总酚含量、DPPH自由基和羟基自由基清除率能力分别提升了85%,70.3%,141.7%,面包具有较强抗氧化能力。结论:添加番石榴叶提取物能够改善无糖面包品质,大幅提升其抗氧化能力。     

Effect of temperature on reproductive parameters and the longevity of Acarus farris (Acari: Acaridae)

Reproductive parameters and the longevity of Acarus farris were examined at six constant temperatures, ranging from 7 to 29 °C, and a relative humidity of 90±5%. As temperature increased, the preoviposition period rapidly decreased to a minimum, above 25 °C. Fecundity was adversely affected by extreme temperatures while the oviposition period increased as temperature was reduced. The relationship between reproductive parameters and temperature was fitted using different polynomial and non-linear models. Male and female longevity increased as temperature decreased, except for the males at 7 °C, which showed significantly lower longevity than at 10 °C. Moreover, males showed significantly greater longevity than females. The effect of temperature on the capacity for increase of A. farris populations was also established. The non-linear Lactin model provided a reliable fit of the relationship between intrinsic rate of increase and temperature (R²>0.99). The optimum temperature for development was calculated to be 25 °C. At this temperature, the population doubling time was 2.8 days. The lower and upper thermal thresholds for A. farris populations were established at 6.4 and 29.9 °C, respectively.     

Influence of different sugar sources,nitrogen sources and inocula on the quality characteristics of apple tea wine

An infusion of tea leaves was prepared using 4 g tea/100 mL of the apple juice, ameliorated with different sugar sources, supplemented with different nitrogen sources and inoculated with 5% incola (Saccharomyces cerevisiae var. ellipsoideus , consortia 1 and consortia 2). The highest rate of fermentation and ethanol were found in the apple tea wine having sucrose as a sugar source, while apple juice concentrate as a sugar source gave the highest total phenols, caffeine content and overall acceptability. Higher alcohols, volatile acidity and antioxidant activity were the highest in honey as a sugar source. Apple tea wine having DAHP as a nitrogen source documented the highest ethanol, caffeine content and overall acceptability, lowest higher alcohols, whereas peptone as a nitrogen source had the highest total phenols. Among the different types of inocula, for most of the parameters there were non‐significant differences. However, must inoculated with S. cerevisiae var. ellipsoideus for the preparation of apple tea wine resulted in the highest fermentation efficiency, ethanol and overall acceptability but the lowest volatile acidity. Apple tea wine prepared by ameliorating the apple tea must with apple juice concentrate, DAHP and inoculated with S. cerevisiae var. ellipsoideus was rated as the best. Copyright © 2017 The Institute of Brewing & Distilling     

Adult longevity and oviposition of Trogoderma parabile Beal (Coleoptera, Dermestidae) at different temperatures

Adult longevity and egg production of Trogoderma parabile Beal were determined at 14 temperatures from 4·4 to 40°C and 70±5 per cent r.h. In the range 12·8 to 32·5°C male and female longevity decreased with increasing temperature, particularly above 17·5°C. At temperatures below 12·8°C longevity decreased rapidly. From 22·5 to 37·5°C females had a shorter life span than males; but at all other temperatures females outlived males. The lengths of the preoviposition and oviposition periods were inversely related to temperature. Eggs of normal appearance were laid at temperatures from 17·5 to 37·5°C, a few deformed, non-viable eggs were laid at 15·6°C, and none beyond this range. Most eggs were laid at temperatures of 27·5 and 30°C. The number of fecund females rose as the temperature increased from 17·5 to 35°C and declined beyond 37·5°C. As the temperature increased above 17·5°C there was generally an inverse relationship between oviposition period and temperature. Females alternately exposed for 24-hr periods at 32·5 and 15·6°C during their adult life produced about the same total number of eggs as those held continuously at 32·5°C. The number of laying females and egg production per female on individual days was directly related to temperature. The finite rate of increase (λ) of T. parabile at 32·2±0·3°C and 70 per cent r.h. was 1·7 per 8 days. The results suggest that in Canada T. parabile is unlikely to become a serious pest of stored grain because of low winter temperatures and relatively short summers in the primary grain-growing regions.     

不同有机氮源对葡萄酒发酵的影响

分别使用酵母浸粉和混合氨基酸作为模拟葡萄汁（36 °Bx）的有机氮源发酵葡萄酒,以保证葡萄酒的正常发酵和最终产品品 质。 通过测定发酵过程中的二氧化碳生成量、还原糖、可同化氮、甘油和挥发性化合物含量变化,比较酵母浸粉和混合氨基酸对葡萄酒 品质的影响。 结果表明,使用酵母浸粉耗还原糖量为295.7 g/L,生成乙醇97.20 g/L、甘油26.50 g/L、乙酸1.08 g/L和乙酸乙酯46.05 mg/L, 与使用混合氨基酸相比,多消耗还原糖130.47 g/L,多生成乙醇46.14 g/L、甘油7.95 g/L和乙酸0.54 g/L,增幅分别为78.95%、90.38%、 42.84%和99.35%。 使用酵母浸粉比混合氨基酸的发酵程度大,速度快。 因此,可用适量酵母浸粉替代混合氨基酸作为葡萄酒发酵的 氮源补充。     

不同温度对甜瓜的蔗糖和乳酸通量的影响

从代谢的角度讲,果蔬保鲜实际上是保证其存活的情况下降低它的分解代谢来达到延长货架期,代谢通量规律的深入研究会更好的实现这一目的。本实验以甜瓜为材料研究果蔬在贮藏过程中代谢网络通量规律。将甜瓜放置在10个不同温度(0、5、8、10、20、30、40、45、50、55℃),得到在不同温度下甜瓜不同部位糖酵解途径、TCA循环、蔗糖合成途径、戊糖磷酸途径的代谢通量。结果显示:8℃和50℃时蔗糖有较高的合成通量,乳酸也在8℃时有较高的代谢通量,所以8℃是较好的贮藏温度。这为从代谢的角度深入研究果实的贮藏,延长果蔬的贮藏寿命提供参考。      

生长模式对地木耳营养品质的影响

目的:用人工养殖地木耳替代其野生资源，保护自然环境。方法:对室内、室外培养及野生地木耳的生化组成、质构特性和感官品质进行比较，同时用室外培养葛仙米在上述3个方面作为对照。结果:野生条件下地木耳干湿重比最大(2.42%),且硬度和弹性最高，分别为1.184 N和78.5%;室外地木耳藻红蛋白和多糖含量最低，分别为0.19%和24.45%,野生地木耳别藻蓝蛋白和蛋白质含量最低，分别为0.33%和20.33%,室内地木耳叶绿素含量和藻蓝蛋白含量最高，分别为0.82%和2.75%;同时，感官评价结果显示人工培养地木耳口感与野生地木耳无显著差异(P<0.05)。结论:人工培养的地木耳完全可替代野生资源用于食用及产品的深加工。     

不同来源大豆原油对精炼的影响

摘要：不同来源的大豆原油品质不同,精炼厂接收不同来源的新鲜大豆制取的大豆原油和国储大豆制取的原油及国储大豆原油,在精炼车间调整操作参数,按照进油的品质配不同的辅料量,对于质量差的大豆原油,适度降低精炼生产量、增加辅料和增加变动生产成本,精炼成品油按预判返色返酸范围决定是否用于包装用油或散装油,在低温天气中考虑到大豆油发朦,并针对性处理和预防。     

Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii

Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels.