甜菜种子加工流水线的设计

回顾了甜菜种子加工的发展历程，对甜菜种子加工流水线的总体设计原则，主系统及辅助系统设计进行了论述；同时对设计内容、主要加工设备和辅助设备的特点进行了介绍。1t／h甜菜种子加工流水线的成功建成，提高了甜菜种子加工技术水平，满足了生产上对高质量甜菜种子的需求。     

锌、硼、锰肥配合施用对甜菜产糖量的影响

采用“3414”最优回归设计,在大田试验条件下研究锌、硼、锰肥合理施用对甜菜产量、含糖率及产糖量的影响.结果表明,施硼、锌、锰肥处理比对照甜菜产量提高幅度在20.64％-25.47％,含糖率增加0.02％-0.83％,产糖量提高变化在21.85％-30.99％;通过建立肥效与产糖量间的效应函数方程,锌、硼、锰推荐施用量分别为20.50 kg/hm2、27.01 kg/hm2、42.35 kg/hm2.     

Changes in the processing quality of sugar beet (Beta vulgaris L.) during long-term storage under controlled conditions

Long-term storage of sugar beet is an option to extend the processing campaign of the sugar factories in Europe. In the present study, changes in the processing quality of sugar beet were quantified during 110 days of storage at 7 and 20 °C. During storage, the concentration of sucrose decreased whereas K, Na, amino N, betaine, invert sugar and raffinose accumulated in the beets, i.e. quality was impaired markedly. At 7 °C, the changes in sucrose concentration were relatively small but the formation of invert sugar and raffinose caused considerable losses in beet quality. Thus, long-term storage at low temperature is appropriate to prolong the campaign but processing costs will increase. Quality assessment with two formulae showed that measurements of K, Na and amino N are insufficient to evaluate stored sugar beets for recoverable sugar. Due to its increase in storage, the concentration of invert sugar should also be taken into account.     

红叶甜菜红色素的稳定性研究

采用80% 乙醇为提取溶剂,将提取的色素液在230～700nm 范围内进行紫外扫描,而后分别探讨碳水化合物、pH 值、温度、氧化剂还原剂、光照、金属离子对色素在紫外和可见光区的稳定性的影响。结果表明：该色素在紫外光区有两个吸收峰,波长分别为270、334nm,可见光区有两个吸收峰,波长分别为538、666nm;红叶甜菜红色素对热比较稳定,但不耐高温;pH 值对色素颜色影响不是很大,除pH10 以外;碳水化合物对其影响不显著;其抗氧化能化较弱;自然光照射一定时间会褪色;大多数金属离子对其无影响;而Fe3+ 等少数金属离子对色素有影响。     

Marc concentration of sugar beet (Beta vulgaris L) in relation to sucrose storage

Pulp as a feed stuff produced in the sugar factory is estimated by the marc concentration in sugar beet, which consists of the insoluble cell wall compounds. To identify factors affecting level and development of marc concentration during the growing season, several field trials and pot experiments were carried out in 2000, 2001 and 2002. The results show that marc concentration decreased until 100 days after sowing, but then did not change markedly until October, when it ranged between 34 and 45 g kg^?1 beet. Marc concentration was affected more by site and variety than by year. Differences in marc concentration were already established very early in the season (65 days after sowing). This was attributed to the formation of cambial rings and parenchyma cells in the root during this period, which determine sucrose storage. There was a positive correlation between marc and dry matter, sucrose and betaine, but a negative correlation to root yield and amino N. Marc concentration was about 10% lower than reported in the past, which is supposed to be due to a change in the optimal cell volume for sucrose storage and the cell wall thickness of new sugar beet varieties. Copyright © 2004 Society of Chemical Industry     

单粒型甜菜杂交种吉丹单301的选育

单粒型甜菜杂交种吉丹单３０１,由吉林省甜菜种子公司和丹麦Ｄａｎｉｓｃｏ公司合作育成。母本ｍｓ１００２－３４由Ｄａｎｉｓｃｏ公司提供,父本ＴＭ４－８９－１由洮南甜菜育种研究所提供,并负责具体选育和工作。该奶产量高,含糖较高,中抗褐斑病,耐根腐病,较耐丛根病。在１９９５－１９９７年吉林省甜菜品种区域试验中,共根产量、含糖率、产糖量分别比当时吉林省单粒型甜菜主要推广品种ＨＹＢ－１３提高－０．４４％、１．     

The Fermentation of Beet Sugar Syrup to Produce Bioethanol

Fermentation of sugar or starch‐containing substrates by yeast to produce ethanol for use as a liquid fuel has been an accepted technology for many years. Currently, the most popular substrates are sugar cane molasses and starch from maize or wheat. Interest in renewable liquid fuels is growing and other substrates are now being considered, choice of these depends on local conditions. This paper presents findings from work carried out on syrup from sugar beet, an ideal crop for cultivation in the United Kingdom and parts of Europe. Fermentation of this substrate was found to be successful. The process of backsetting was investigated as a way of reducing water usage and effluent disposal. This was found to have no effect on ethanol production provided compensation was made for increases in gravity caused by glycerol levels. Backsetting was also found to be beneficial to yeast growth. As yeast remain in the fermented substrate, the effect of distillation on yeast cells was also investigated. It was found that dead yeast cells are present in backset and thus persist into subsequent fermentations. This can cause difficulties in viability measurement if the methylene blue method is used.     

纤维素酶提取甜菜果胶的工艺条件

对酶法提取甜菜废粕果胶得率的影响因素进行了研究．结果表明,８０ 目甜菜粕粉在５０℃、加酶量１５ Ｕ／ｇ、ｐＨ ４．８ 的Ｎａ２ＨＰＯ４－ Ｃ６Ｈ８Ｏ７ 缓冲溶液,料液比１∶１０～１∶１４、提取时间９０ ｈ 的条件下,果胶提取率达９０％ ～９２％ ,果胶粘均相对分子质量为５．６×１０４,高于酸法果胶的提取率（４２．０％ ）和粘均相对分子质量（４．３×１０４）．为甜菜果胶生产和品质的进一步改良奠定了基础．     

新形势下我国甜菜制糖业走出困境的思考

在分析我国甜菜制糖业现状和存在的主要问题基础上,结合新的发展形势下,提出了甜菜糖业需要改进和努力的工作内容,期望给业内同行和关注甜菜糖业发展的同仁以启发.     

单粒型甜菜杂交种中甜——吉洮单302的选育

中甜－－吉洮单302为单粒雄性不育杂交种，较丰产、高糖、高抗甜菜褐斑病，耐甜菜根腐病和丛根病。在1996－1998年的轻工国家区域试验（10个试验点）中，有6个点达到高糖型单粒甜菜国家选育标准，且含糖率均达到极显著水平。各达标点年度平均，与统一对照种HYB－13比，根产量提高3.87%，含糖率提高2.06度，产糖量提高19.24%。生产试验各点平均，与HYB－13比，根产量提高12.54%，含糖率提高1.99度，产糖量提高28.80％，褐斑病发病级数降低1.1级，根腐病率降低14.76个百分点。     

明胶与甜菜果胶的相互作用

研究明胶与甜菜果胶形成的复合物受pH值和混合比例的影响。甜菜果胶与明胶总质量浓度为0.1 g/100 mL时,在两者一定的混合比例下,添加葡萄糖酸内酯进行酸化,利用紫外-可见分光光度计、激光纳米粒度及电位滴定分析仪,测定体系的浊度、散射光强和流体力学半径。通过寻找特征pH值,确定相边界,进而构建体系的pH值-混合比率相图。结果表明：明胶与甜菜果胶混合物在酸化过程中,在高pH值区域无相互作用,随后形成分子内可溶性复合物,进一步酸化形成分子间可溶性复合物,在低pH值区域为不可溶性复合物,体系逐渐失稳。     

甜菜糖不良风味分析评价及控制策略

作为传统的两大食糖产品之一,甜菜糖与甘蔗糖的成分几乎无异,微量的成分差异主要是水分、灰分、色素和一些痕量组分。这些痕量组分的存在会使甜菜糖普遍带有一些不良风味,在实际使用尤其是大宗食品工业客户应用过程中会造成不愉悦的感官体验,严重制约着甜菜糖业的发展,甜菜糖的不良风味主要由多种痕量的挥发性组分组成,其成分及形成机理复杂。本文系统地总结了国内外相关研究,对甜菜糖不良风味的组成成分、分析评价方法、形成机理及其控制策略进行讨论和分析,为食糖生产及应用的相关企业全面了解甜菜糖不良风味问题,制定有效抑制方案提供方向性指导。     

甜菜压粕中果胶的提取工艺研究

探讨了料液比、提取温度、提取液pH值以及提取时间对酸提醇析法提取甜菜压粕中果胶得率的影响,结果表明,甜菜压粕中果胶的最佳提取工艺为:料液比1∶20,浸提温度90℃,提取液pH 1.0,提取时间3.5 h;在最佳条件下,果胶平均得率为27.10％,用咔唑比色法测定半乳糖醛酸的含量为17.82％,果胶纯度为65.76％.     

超滤分级甜菜中果胶的理化性质及乳化特性研究

利用超滤技术将甜菜果胶分为相对分子质量不同的4个级分,并采用高效液相色谱(HPLC)、傅里叶变化红外光谱(FT-IR)和气相色谱(GC)等技术研究了不同级分果胶分子的结构组成及其乳化特性。结果表明:甜菜果胶中截留相对分子量(MWCO)大于100,000的含量最大,达到64.86%;果胶相对分子量与其性质直接相关,随着相对分子量的增大,果胶中半乳糖醛酸、阿魏酸和酯化度均增大,单糖种类增多,而单糖的含量却减少,其分布亦有差异;相对分子量不同的果胶乳化性有很大不同,其中分子量为4.64×104Da组分的果胶乳化活性和乳化稳定最好。     

甜菜果胶的醇析工艺研究

乙醇沉淀法是纯化果胶的工业化方法,应用广泛。本文以甜菜果胶为研究对象,考察了醇析p H、乙醇浓度等对甜菜果胶的醇析率、物化特性的影响;通过zeta电位表征甜菜果胶在醇析过程中的分子相互作用,并采用通过高效液相体积排阻色谱(HPSEC)、高效阴离子色谱(HPAEC)和高效液相色谱(HPLC)等技术分析醇析所得甜菜果胶的分子结构。研究结果表明:纯化前后的SBP醇析率均在p H为2.5,体系乙醇浓度为71.25%时达到最大,分别为96.81%和57.23%;SBP的重均分子量范围为145.07~404.27 kg/mol;含有鼠李糖、阿拉伯糖、半乳糖、葡萄糖和木糖等五种中性糖,范围为16.23~17.83%。SBP溶液初始p H与体系乙醇浓度在一定范围内对SBP的水合作用有影响,醇沉所得SBP的结构受到了醇析条件的影响。     

Molecular Characterization and Quantification of Saponins from Sugar Beet (Beta vulgaris ssp. vulgaris var. altissima)

Consumer demand for sustainably and ecologically produced food has grown in recent years. However, for numerous reasons, this demand has not always been met. New solutions are still being sought, particularly in the area of emulsifiers, an integral ingredient of many food products. The biggest challenge is the limited scope of application offered by current alternatives. While some progress has been made using foam active quillaja saponins, they are neither pleasant-tasting nor sustainably produced. Only very little is known about other alternatives, and especially the behavior of saponins, particularly on a molecular level, is not very well understood. Moreover, it is often not known which parts of a plant contain the highest levels of saponins and are therefore most suitable for extraction. To expand the current level of knowledge about emulsifying and foam active extracts, saponin extracts were made from oat bran, beetroot as well as sugar beet and characterized in close cooperation with the Department of Food Physics and Meat Science at the University of Hohenheim. Measurements conducted on these extracts showed that foam activity is a good indicator of their emulsifying ability. The most promising one - sugar beet extract - was examined in more detail using taste dilution analysis, which revealed saponin fractions with a slight off-taste and high foam activity. A series of eight saponins was obtained from these fractions and further characterized, together with three commercially available ones that were identified using non-targeted screening. The unequivocal identification and structure elucidation was performed using a combination of liquid chromatography-tandem mass spectrometry (LC-MS/MS) and both one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance (NMR) spectroscopy. For most substances, this was the first time that a complete assignment of ¹H and ¹³C NMR signals had been made. All of these saponins possess taste recognition values above 1000 μmol/L, which is higher than most values for the taste- active saponins reported in the literature. The foam activity of these substances was measured using a self-developed small-scale foam activity assay. It was measured for different concentrations of saponins in a buffer solution. The foam activity of numerous other saponins was also determined, resulting in the most comprehensive overview of the foam activities of individual saponins. In addition to these isolation and characterization activities, an LC-MS/MS method of performing simultaneous quantitative analyses of all the obtained sugar beet saponins was developed and validated. These were quantified in several sugar beet varieties (root and leaves), different sugar beet compartments, and side streams originating during the sugar beet converting process. Great variations in mass fractions were found in these materials, ranging from 862 mg/kg to 2,452 mg/kg for the various sugar beet root varieties and from 907 mg/kg to 5,398 mg/kg for the sugar beet leave varieties. Sugar beet fiber was identified as the best saponin source, with a total saponin quantity of 12.7 g/kg, followed by dried sugar beet pulp, with a total quantity of 10.3 g/kg. As a by-product stream, dried sugar beet pulp is highly suitable for the sustainable manufacture of saponins. The results obtained are of key significance to the utilization of sugar beet saponins as well as saponins extracted from other plant materials or by-product streams for use as food additives.     

甜菜果胶乳化活性及稳定性

甜菜果胶是一种从甜菜粕中提取的酸性阴离子多糖,主链由鼠李糖和半乳糖醛酸组成,侧链数量丰富,主 要由鼠李糖、阿拉伯糖、半乳糖、果糖等一些中性糖组成。其中中性糖末端与蛋白质共价连接,赋予了甜菜果胶 良好的乳化性质。本研究主要探究了甜菜果胶的乳化特性并与柑橘果胶进行对比。考察了甜菜粕产地、果胶质量 浓度、pH值、温度、贮藏时间等对乳液特性（粒径分布、平均粒径、Zeta-电位和浊度变化）的影响。研究结果表 明,产地不同对甜菜果胶结构组成影响较大,以甜菜果胶制备的乳液粒径显著小于柑橘果胶乳液,且乳化活性更 高。当甜菜果胶质量浓度为10～25 mg/mL时,乳液在4 周的贮存期内保持良好的稳定性,而柑橘果胶乳液粒径显著 增加。pH 2～6的范围内,果胶粒径基本保持不变。25～85 ℃升温过程中,柑橘果胶乳液粒径大幅增加。说明甜菜 果胶具有良好的乳化活性和稳定性。本研究为甜菜果胶的实际应用提供了理论指导。