正山小种红茶挥发性成分分析

采用顶空固相微萃取结合气相色谱-质谱联用对不同价位的正山小种红茶的挥发性成分进行了分析。结果表明,不同价位正山小种红茶主要挥发性成分都包括醇类、醛类、碳氢类、酯类、酚类、酮类、酸类、含氮类以及杂氧类化合物,但各类化合物在不同红茶中的相对含量存在差异。红茶A（高价位）中苯乙醇（11.05%）,苯甲醇（7.88%）,香叶醇（5.75%）,苯甲醛（5.33%）,水杨酸甲酯（3.74%）和（E,E）-3,5-辛二烯-2-酮（3.42%）等成分相对含量较高。红茶B（中等价位）中香叶醇（7.4%）,愈创木酚（5.83%）,苯酚（4.21%）,2-吡咯甲醛（3.63%）,萘（3.53%）和水杨酸甲酯（3.51%）等成分相对含量较高。红茶C（低价位）中香叶醇（7.98%）,苯乙醇（7.32%）,苯甲醛（7.13%）,苯甲醇（3.33%）,水杨酸甲酯（3.24%）,糠醛（2.52%）等成分相对含量较高。      

The ratios of degradation characteristics of forages in the rumen of dairy cows: effect of variety and stage of maturity

In situ digestive characteristics of neutral detergent fibre (NDF), non‐fibre carbohydrates (NFC) and crude protein (CP) in alfalfa and timothy were determined in the rumen of dairy cows. Two varieties of alfalfa (Pioneer and Beaver) and timothy (Climax and Joliotte) were grown in western Canada and cut at three maturity stages (alfalfa: 1 = early bud, 2 = late bud, 3 = early bloom; timothy: 1 = joint, 2 = pre – bloom head, 3 = full head). Measured ruminal degradation characteristics were soluble fraction (NFC, CP), undegradable fraction (NDF, CP), lag time (NDF) and rate of degradation of the insoluble but degradable fraction (NDF, NFC, CP). All measured characteristics showed large differences between the two forage species (alfalfa vs timothy) and to a lesser extent between the maturity stages and varieties. Mean total rumen available NDF (248.6 vs 282.5 g kg^?1 dry matter (DM)), NFC (200.5 vs 106.1 g kg^?1 DM) and CP (139.7 vs 44.5 g kg^?1 DM) differed (p < 0.01) between alfalfa and timothy. Based on the measured characteristics, degradation ratios were calculated between total rumen available N and carbohydrates (FN/FCHO), soluble N and carbohydrates (SN/SCHO) and rumen available insoluble N and carbohydrates (EN/ECHO). The ratios showed large differences between the two forages species and to a lesser extent between the varieties and stages of maturity. Alfalfa species had significantly higher (p < 0.01) ratios of FN/FCHO (49.8 vs 18.3 g kg^?1), SN/SCHO (115.0 vs 36.1 g kg^?1) and EN/ECHO (28.3 vs 12.0 g kg^?1) than timothy. These results indicate that alfalfa varieties exhibited a superior rumen fermentation ratio (optimum FN/FCHO = 25–33 g N kg^?1 carbohydrates). The results also suggest a potential N loss in alfalfa and N shortage in timothy. Comparing the two varieties of alfalfa, no differences (p > 0.05) were found in the ratios of FN/FCHO and EN/ECHO, but a significant difference (p < 0.05) was found in SN/SCHO (132.3 vs 97.6 g kg^?1). However, comparing the two varieties of timothy, there were significant differences (p < 0.01) in FN/FCHO (23.8 vs 12.8 g kg^?1) and EN/ECHO (15.3 vs 8.7 g kg^?1) ratios but not in SN/SCHO ratio (p > 0.05), indicating large differences between legume and grass. As plant maturity advanced from stage 1 to stage 3, there were no significant changes in all ratios in alfalfa and timothy except the EN/ECHO ratio in timothy (14.3, 13.4 and 8.3 g kg^?1 at stages 1, 2 and 3 respectively). It was concluded that the degradation characteristic ratios were dependent on species, variety and/or stage of maturity. Such ratios could be used to optimise a dairy diet composition with regard to rumen fermentation. Copyright © 2004 Society of Chemical Industry     

腊八豆低温后发酵过程中的挥发性成分变化研究

以黄豆为原料、纯种毛霉发酵腊八豆后发酵过程为研究对象,利用固相微萃取法和气相色谱-质谱联用（SPME-GC-MS）对低温后发酵不同时段的腊八豆中挥发性成分进行了测定。共鉴定出包括烷烃类（2）、烯烃类（29）、杂环类（6）、醇类（10）、醛类（1）、酮类（1）、酸类（2）、酯类（8）、醚类（3）等9类62种化合物。结果表明,随着发酵的进行,杂环类、醛类、酮类等风味化合物有所增加,醇类与酸类化合物的减少伴随着酯类的增加,1-辛烯-3-醇等不良风味逐渐减少,低温发酵有利于减少褐变,促进风味物质的形成。      

不同品种糖炒板栗加工特性的研究

实验通过模糊数学法对16种糖炒板栗进行综合评价,确定各评价指标的权重分别为:单粒重（X1）、栗仁颜色（X4）、滋味（X6）均为0.25,单粒重标准差（X2）为0.125,外观（X3）、香气（X5）、反生程度（X7）、硬度（X8）、出品率（X9）均为0.025。根据平均隶属度的排序结果,得到最适宜加工成糖炒板栗的品种前五名分别为:怀黄、达1-3、早丰、燕奎和红栗。      

Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters

The nutritional profile of a frankfurter with walnut (25%) (WF) was compared with that of low fat (6%) (LF) and normal fat (16%) (NF) sausages. LF frankfurters did not improve the fatty acid profile as compared with NF (p>0.05), or the indices of atherogenicity (IA) (0.50) or thrombogenicity (IT) (1.12), indicating that the reduction of animal fat produced no cardioprotective effect. However, frankfurter with walnut had a healthy polyunsaturated fatty acid profile, a lower ω-6/ω-3 ratio and lower IA (0.10) and IT (0.15). In addition, WF could be a good source of manganese, iron, copper, potassium and magnesium, supplying 39%, 35%, 34%, 16% and 15% of the respective daily recommended intakes, respectively. Also, there were significant amounts of other bioactive components such as α-,γ- and δ-tocopherol, total dietary fibre, polyphenols and tannins. The amino acid composition of WF indicated a healthier lysine/arginine ratio (0.83) than in LF (1.23) and NF (1.19).     

Effect of temperature on initial bacteria of prawn.

This study was carried out to evaluate the effect of heat and cold on the microorganisms existing in prawn. Roasting for 5 min, boiling for 10 min and storage at -18 degrees C for 10, 20 and 30 days were applied on raw prawn to study the effect of each treatment on the bacterial load. The average counts of APC (aerobic plate count) at 25 degrees C and 0 degree C, Enterobacteriaceae, Coliforms and Staphylococci were 1.3 x 10(7), 6 x 10(4), 2 x 10(2) and 3 x 10(3) organisms per gram raw prawn sample, respectively, then reduced to 10(4), 8 x 10(2), 3 x 10(3), less than 3 and 3 x 10(2) organisms per gram roasted prawn in shell, respectively. Such counts were more reduced in roasted peeled samples. Boiling reduced the average counts of APC at 25 degrees C and 0 degrees C, Enterobacteriaceae, Coliforms and Staphylococci from 8 x 10(8), 2 x 10(5) 2 x 10(7), 3 x 10 and 3 x 10(4) organisms per gram raw prawn sample to 2 x 10(5), 3 x 10(3), 2 x 10(2), less than 3 and 4 x 10(2) organisms, respectively. Concerning freezing storage, it could be observed that the average counts of APC at 25 degrees C and 0 degree C, Enterobacteriaceae, Coliforms and Staphylococci were reduced from 4 x 10(7), 5 x 10(5), 3 x 10(5), 10(3) and 3 x 10(2) organisms per gram raw sample to 5 x 10(4), 10(3), 3 x 10(2), 10 and less than 2 x 10(2) organisms per gram after freezing storage for 30 days.     

吹扫捕集GC/MS法测定紫苏不同变种叶片中的挥发性成分

采用吹扫捕集技术对紫苏不同变种叶片中的挥发性成分进行富集,以气质联用仪(GC-MS)进行鉴定,运用面积归一化法确定各组分的相对含量。结果表明,分别属于紫苏属植物3 个变种的4 份试材之间叶片挥发油的组分和相对含量差异显著。4 份紫苏试材共检测出31 种挥发油成分,但其共有的成分仅有顺-3- 己烯醛、石竹烯和圣亚麻三烯3 种。野生紫苏变种的主要成分是柠檬烯(77.90%)、石竹烯(14.33%)、顺-3- 己烯醛(4.9%)、胡椒酮(1.71%),回回苏变种的主要成分是石竹烯(30.65 %)、柠檬烯(24.60%)、顺-3- 己烯醛(21.82%)、紫苏醛(17.70%),紫苏变种1(来源于河北安国市)的主要成分是5- 乙叉-1- 甲基- 环庚烯(52.79%)、顺-3- 己烯醛(19.98%)、石竹烯(13.60%)、紫苏醛(9.46%),紫苏变种2(来源于广西灵山县)的主要成分是紫苏醛(31.86%)、5- 乙叉-1- 甲基- 环庚烯(31.68%)、顺-3- 己烯醛(21.50%)、石竹烯(10.47%)。     

无量山乌骨鸡腿肌营养成分分析和评价

通过对无量山乌骨鸡腿肌的营养成分进行测定,对比不同性别无量山乌骨鸡腿肌的营养成分差 异,评价其营养价值。结果表明：无量山乌骨鸡腿肌的粗蛋白含量为（23.02±0.69）%、粗脂肪含量为 （2.00±0.97）%、灰分含量为（1.25±0.06）%、水分含量为（73.63±1.29）%;腿肌冻干粉中17 种氨基酸的总量 达（82.59±4.30）%,鲜味氨基酸总量为（28.78±1.56）%,必需氨基酸含量为（34.08±1.83）%,必需氨基酸/ 总氨基酸的值为（41.26±0.52）%,必需氨基酸/非必需氨基酸的值为（70.26±1.52）%,氨基酸组成比例均衡; 腿肌冻干粉中18 种脂肪酸的总量为（33.88±9.41） mg/g,必需脂肪酸含量为（10.21±2.89） mg/g,饱和脂肪酸 含量为（14.13±4.41） mg/g,不饱和脂肪酸含量为（19.75±5.22） mg/g,不饱和脂肪酸占比高于50%;腿肌中 磷元素含量为（721.25±294.75） mg/kg,镁、钙、铁、锌、铜含量分别为（240.03±63.06）、（24.28±5.56）、 （14.94±2.76）、（11.40±1.94）、（1.51±0.85） mg/kg。无量山乌骨鸡腿肌的营养成分具有性别差异性,公鸡 腿肌的水分含量、17 种氨基酸总量、鲜味氨基酸、必需氨基酸及磷元素含量显著（P＜0.05）或极显著（P＜0.01） 高于母鸡,且公鸡腿肌的氨基酸比值系数分高于母鸡;母鸡腿肌的粗脂肪、灰分、饱和脂肪酸、单不饱和脂肪酸及 锌元素含量显著（P＜0.05）或极显著（P＜0.01）高于公鸡。     

杂交(鱼骨)鱼鱼肉的营养成分分析及比较

为了了解培育新品种杂交?鱼与父母代营养价值的差异,本文以罗非鱼对参照,比较了花?、唇?和杂交?鱼的基本营养成分、氨基酸和脂肪酸的营养价值。结果表明：与罗非鱼相比,三种?鱼具有高灰分低脂肪的特点,但基本营养成分差异不大;三种?鱼的甜味氨基酸Gly含量依次为杂交?（5.48%）>唇?（5.41%）>花?（5.05%）>罗非鱼（4.50%）,但三种?鱼的Gly含量及必需氨基酸含量之间无显著性差异（p>0.05）;三种?鱼的脂肪酸种类基本相同,但多不饱和脂肪酸（PUFA）含量更高,PUFA唇?（47.24%）显著性高于（p<0.05）PUFA杂交?（42.24%）和PUFA花?（35.02%）,PUFA杂交?（42.24%）显著性高于（p<0.05）PUFA花?（35.02%）,其中二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）总含量依次为唇?（18.39%）>杂交?（13.71%）>罗非鱼（11.90%）>花?（8.90%）。总之,花?鱼的氨基酸营养价值更高,是优质蛋白源;唇?鱼的脂肪酸营养价值更优;杂交?鱼的营养更全面。     

Determination of mineral contents of wild-grown edible mushrooms

The aim of this study was to determine the mineral contents of wild edible mushrooms. The phosphorus (P), iron (Fe), calcium (Ca), zinc (Zn), magnesium (Mg), potassium (K), sodium (Na), copper (Cu) and manganese (Mn) contents of thirty wild-grown common edible mushrooms, collected from Erzurum province, Turkey, were analyzed. The minimum and maximum macronutrient contents of mushrooms were determined as mg/g dw for Mg (0.90–4.54), Ca (0.17–8.80), K (12.6–29.1), Na (0.03–4.85) and P (0.64–4.49), while minimum and maximum micronutrient contents of mushrooms were determined as mg/kg dw for Zn (26.7–185), Fe (50.1–842), Cu (9.23–107) and Mn (5.54–135). The potassium content was found to be higher than those of the other minerals in all the mushrooms. The K, P and Cu concentrations were determined to be highest in Suillus granulatus.     

1874株金黄色葡萄球菌临床分布及耐药性结果分析

目的了解四川省某医院甲氧西林敏感金黄色葡萄球菌(methicillin sensitive Staphylococcus aureus,MSSA)与耐甲氧西林金黄色葡萄球菌(methicillin resistant Staphylococcus aureus,MRSA)的临床科室分布和耐药性情况。方法回顾性分析2014年12月-2017年12月四川省某医院门诊及住院患者,包括8名因金黄色葡萄球菌引起的食物中毒患者,送检各类标本分离出SA(Staphylococcus aureus)可疑菌落1874株,对其进行鉴定和药敏检测。结果 MSSA和MRSA标本主要来源于痰液(51.31%,74.33%)、伤口分泌物(21.52%,8.96%)和脓液(10.07%,7.92%)。725株MSSA临床分离率依次为门诊(27.17%)、呼吸科(15.45%)、ICU(10.21%)、神经科(8.55%)和口腔科(5.52%),1149株MRSA依次为ICU(33.16%)、神经科(11.66%)、呼吸科(9.75%)、儿科(7.57%)和妇产科(6.27%)。耐药性结果表明,MSSA对苯唑西林、万古霉素、利奈唑胺、替考拉林敏感,对青霉素G、红霉素和阿莫西林/克拉维酸耐药率依次为89.38%、56.69%、21.51%外,对其他抗菌药耐药率均18.00%; MRSA对万古霉素利、奈唑胺、替考拉林敏感,对苯唑西林、莫西沙星、克林霉素、红霉素、青霉素G、四环素、环丙沙星、阿莫西林/克拉维酸和氨苄西林/舒巴坦的耐药率均显著高于MSSA。结论四川省某医院2014年12月-2017年12月期间临床分离的SA以MRSA为主, MSSA和MRSA在标本来源、科室分布等方面存在较大差异, MRSA耐药情况更为严重,明显高于MSSA。若要评估金黄色葡萄球菌感染风险以及病人的治疗方案,应分别考虑MRSA和MSSA的感染来源和耐药性。     

潮汕特色佛手香黄的特征挥发性风味成分分析

这项研究基于气相色谱离子迁移谱技术(gas chromatography-ion mobility spectrometry,GC-IMS)分析不同品牌的潮汕特色凉果佛手香黄的挥发性风味成分,检测到8种酯类(6%～12%)、14种醛类(10%～14%)、12种醇类(13%～17%)、3种酮类(3%～5%)、23种烯萜类(49%～72%)、6种酸类(1%～2%)、3种呋喃类(2%～3%)、1种噻唑类(0.4%～0.5%)和1种吡嗪类(0.6%～0.6%),共9类70种挥发性物质。通过相对香气活度值(ROAV)计算分析得到佛手香黄的挥发性主要风味贡献成分(ROAV1)有香叶醇、香茅醇、芳樟醇、1,8-桉叶素-M、1,8-桉叶素-D、月桂烯-M、甲硫基丙醛、3-甲基丁醛、3-甲基丁醇、丙醛、甲基-2-丁酸甲酯、苯乙醇、壬醛等。其中,甲硫基丙醛对佛手香黄的风味贡献最大。利用主成分分析(principal component analysis,PCA)能够有效区分不同品牌样品。采用偏最小二乘判别分析(partial least squares discriminant analysis,PLS-DA)结合单因素方差分析筛选15个标志挥发性化合物(VIP1)。GC-IMS可以实现对不同品牌佛手香黄进行区分识别,并对挥发性化合物的差异进行快速分析,为佛手香黄特征风味的标志成分定性定量研究提供参考。     

Effects of feeding vitamin A and lactoferrin on epithelium of lymphoid tissues of intestine of neonatal calves

Circulating levels of vitamin A (retinol) and lactoferrin (Lf) are low in calves at birth. Bovine colostrum contains relatively high amounts of vitamin A and Lf, and both substances are intestinally absorbed by neonatal calves. There is evidence that these compounds interact with insulin-like growth factor binding proteins and thus influence the status and effects of insulin-like growth factor. The hypothesis was therefore tested that vitamin A and Lf influence epithelial growth, development, and absorptive capacity of the small and large intestine and modulate intestinal immune tissues (Peyer's patches; PP). Four groups of calves (n = 7 per group) were fed a milk-based formula with or without vitamin A and (or) Lf. Group F received formula (F) only; group F(A) was fed F supplemented with vitamin A; group F(L) was fed F supplemented with Lf, and group F(AL) received F plus vitamin A plus Lf. An additional group of calves (group C; n = 7) served as positive control and was fed colostrum (C) from pooled milk obtained on d 1, 2, and 3 of lactation. Amounts of nutritive components in formula and colostrum were similar. Blood samples were taken to measure vitamin A and Lf, and plasma xylose (added on d 4 to feeds) was measured postprandially for 8 h as a marker of intestinal absorptive capacity. Plasma vitamin A was low at birth and further decreased in groups F and F(L), but increased in groups F(A), F(AL), and C. Plasma Lf was low at birth and transiently increased up to 4 h after the first meal in group C. Xylose absorption was higher in group C than in other groups. Incorporation of 5-bromo-2'-deoxyuridine into DNA (as a measure of cell proliferation rate) was enhanced in intestinal crypts in groups F and F(L) at all intestinal sites. Ileum villus heights of groups F and F(L) were smaller than of groups F(A) and F(AL). Villus height to crypt depth ratios were smaller in F-fed groups (especially in groups F and F(L)) than in C-fed calves in the duodenum and jejunum. Incorporation of 5-bromo-2'-deoxyuridine into colon crypt cells of group F was greater than in groups F(L) and F(A). Sizes of follicles of PP in the ileum were greater in group F(A) than in group F. In the ileum, vitamin A and Lf tended to interact with PP size. In conclusion, feed supplementation of vitamin A and Lf influenced growth of the ileum and colon. Interactions were observed between vitamin A and Lf on epithelial cell maturation, villus growth, and size of follicles in PP of neonatal calves.     

Mechanistic studies of the photocatalytic degradation of methyl green: an investigation of products of the decomposition processes

The methyl green (MG) dye dissolves into an alkaline solution when the pH value is too high (pH 9). The cationic MG dye molecules are converted into the colorless carbinol base (CB) and produce crystal violet (CV) dye and ethanol by hydroxide anion. Thirty-three intermediates of the process were separated, identified, and characterized by HPLC-ESI-MS technique in this study and their evolution during the photocatalytic reaction is presented. Moreover, the other intermediates formed in the photocatalytic degradation MG processes were separated and identified by HPLC-PDA technique. The results indicated that the N-de-methylated degradation of CV dye took place in a stepwise manner to yield N-de-methylated CV species, and the N-de-alkylated degradation of CB also took place in a stepwise manner to yield N-de-alkylated CB species generated during the processes. Moreover, the oxidative degradation of the CV dye (or CB) occurs to yield 4-(N,N-dimethylamino)phenol (DAP), 4-(N,N-dimethylamino)-4'-(N',N'-dimethylamino)benzophenone (DDBP) and their N-de-methylated products [or to yield 4-(N-ethyl-N,N-dimethyl)aminophenol (EDAP), DDBP, 4-(N-ethyl-N,N-dimethylamino)-4'-(N',N'-dimethylamino)benzophenone (EDDBP), DAP, and their N-de-alkylated products], which were found for the first time. A proposed degradation pathway of CV and CB is presented, involving mainly the N-de-alkylation and oxidation reaction.     

远红外烤制对烤鱼品质及多环芳烃含量的影响

为了改善烤鱼的质构特性等食用品质,减少多环芳烃的形成,以草鱼为对象,研究传统炭烤和远红外烤制方式对烤鱼质构特性及多环芳烃含量的影响。结果表明：传统炭烤和远红外烤制对烤鱼的食用品质有不同影响,与传统炭烤鱼肉相比,远红外烤制鱼肉硬度显著降低（P＜0.05）,且剪切力均显著低于传统炭烤组（P＜0.05）,能够显著改善烤制鱼肉的嫩度;相对而言,远红外烤制鱼肉具有更优的质构特性;远红外烤制能显著降低烤鱼肉中PAH4（苯并(a)蒽、?、苯并(k)荧蒽、苯并(a)芘）和PAH16（萘、苊烯、苊、芴、菲、蒽、荧蒽、芘、苯并(a)蒽、?、苯并(b)荧蒽、苯并(k)荧蒽、苯并(a)芘、茚苯(1,2,3-c,d)芘、二苯并(a,h)蒽、苯并(g,h,i)芘）的生成量（P＜0.05）,与传统炭烤鱼肉相比,PAH4和PAH16总生成量分别下降39.07%和44.07%。     

Influence of nitrate on microbial reduction of pertechnetate

Factors influencing microbial reduction of Tc(VII) in nitrate and radionuclide contaminated aquifer sediments were investigated using sediment microcosms containing organic electron donor, nitrate and Tc(VII). Microcosms underwent nitrate reduction followed by Tc(VII) reduction. During this transition, the microbial community changed from being dominated by bacteria affiliated with the genus Paenibacillus during the nitrate reduction phase, to those affiliated with genera Agrobacterium, Geothrix, and Desulfosporosinus during the Tc(VII) reduction phase. To investigate the mechanism of Tc(VII) reduction, the nitrate reducing strains Agrobacterium FRC-A2, Azoarcus FRC-B1, and a fermentative Clostridium FRC-C11 were isolated from sediment microcosms undergoing Tc(VII) reduction. Nitrate reducing bacteria reduced Tc(VII) effectively only in the presence of Fe(lll) and after nitrate was reduced, implying a major role for Fe(ll) as an electron shuttle in Tc(VII) reduction. It is likely that accumulation of nitrite blocks Fe(ll) production and hence Tc(VII) reduction during the active nitrate reduction phase. The pure culture of Clostridium FRC-C11 is able to reduce Tc(VII) enzymatically with H2 or glucose as electron donor and deposits insoluble Tc compounds within the cells in a manner that is not significantly influenced by the presence of nitrate. These results provided a possible mechanism for Tc(VII) reduction independent of Fe(III) and not influenced by nitrate.     

酶解鸡蛋清寡肽混合物对小鼠体外免疫功能的影响

考察了用Alcalase（AL）、Flourezyme（FL）、木瓜蛋白酶（PA）、胃蛋白酶（PE）和胰蛋白酶（TR）酶解鸡蛋清制得的5种酶解鸡蛋清寡肽混合物（MOEE）对小鼠体外免疫功能的影响．采用体外培养，细胞吞噬试验和细胞增殖试验，观察同一MOEE不同剂量以及同一剂量不同MOEE对小鼠腹腔巨噬细胞吞噬功能和脾细胞增殖能力的影响,结果发现，所有MOEE均能显著（P〈0．05）或极显著（P〈0．01）提高小鼠腹腔巨噬细胞的吞噬能力，促进小鼠脾淋巴细胞增殖，且表现出一定的剂量效应关系．其中，1．0mg／mL不同MOEE促进巨噬细胞吞噬能力（PI）大小顺序为：FL1-5〉PA1-55〉TR1-55〉AL1-5〉PE1-5〉对照；促脾淋巴细胞增殖能力（SI）大小顺序为：FL1-5〉AL1-5〉PA1-5〉TR1-5〉PE1-5〉对照（无丝裂原），FL1-5〉PA1-5〉TR1-5〉AL1-5〉PE1-5〉对照（LPS刺激），FL1-5〉TR1-55〉PE1-5〉PA1-5〉AL1-5〉对照（ConA刺激）．结果表明，所有MOEE都具有免疫增强活性，且以FL1-5的活性最强．     

Differentiation of dietary regimene of Iberian swine by means of isotopic analysis of carbon and sulphur in hepatic tissue

The aim of this work was to differentiate the feed received by Iberian swine during fattening (acorns, feed) and their breed (Iberian or White) using analysis of the stable isotopes of carbon (δ(13)C) and sulphur (δ(34)S) in liver tissue samples. The results obtained in the determination of δ(34)S, using a procedure in which organic and inorganic sulphur are converted into BaSO(4) and the procedure that measures δ(34)S in samples of dried ground liver tissue were compared. Joint analysis of carbon (δ(13)C) and sulphur (δ(34)S) permits the differentiation of swine of different breeds receiving different diets (acorns or feed).     

Trace metal content of livers and kidneys of cattle

Results are presented for the levels of arsenic, cadmium, chromium, cobalt, copper, lead, manganese, mercury, molybdenum, nickel, selenium and zinc, as determined by atomic absorption spectrophotometry, in the livers and kidneys of 190 cattle from eight different locations in New South Wales. The mean and range for each of the trace metals, in parts 10^?6, in livers and kidneys, respectively were as follows: arsenic 0.013 (n.d.?0.09) and 0.018 (n.d.?0.10); cadmium 0.08 (n.d.?0.80) and 0.43(0.02–10.7); chromium 0.05 (n.d.-1.0) and 0.03 (n.d.?0.22); cobalt 0.07 (n.d.?0.45) and 0.03 (n.d.?0.25); copper 18.0(0.81–82.8) and 3.9 (1.84–9.2); lead 0.14(n.d.?0.85) and 0.22(n.d.-2.29); manganese 2.72(1.11–4.09) and 1.07(0.58–1.67); mercury 0.005 (n.d.?0.050) and 0.006 (n.d.?0.177); molybdenum 0.88 (n.d.-2.41) and 0.31 (n.d.-1.85); nickel 0.33 (n.d.-4.82) and 0.46 (n.d.-5.80); selenium 0.17(0.01–0.63) and 1.10 (0.47–1.77); zinc 37.5 (13.4–99.2) and 18.6 (12.9–31.6). Significant differences were observed in the trace metal levels in livers and kidneys from the different regions of the State and between the trace metal levels in livers and kidneys from the same region. The accuracy of the methods was confirmed by analysis of NBS No. 1577 Bovine Liver.     

不同品种青稞面粉品质评价及面条加工适宜性研究

为明确青稞面粉营养品质、加工品质与面条食用品质之间的关系,以青海省21种青稞面粉为原料,通过相关性分析和聚类分析,筛选出评价青稞面条加工适宜性的关键指标,构建青稞面条加工适宜性评价体系。结果表明,参试青稞面粉的淀粉含量变幅为69.95%~83.36%,脂肪含量变幅为0.87%~2.38%,纤维含量变幅为1.13%~3.69%,蛋白质含量变幅为6.88%~11.64%。北青8号（门源）峰值粘度（2 378.50 mPa·s）最高,昆仑15号（都兰）回生值（756.00 mPa·s）最高。昆仑16号（贵南）的持水性最好（4.32 g/g）,柴青1号（都兰）的持油性最高（0.94 g/g）。昆仑18号（门源）的透明度最大（28.40%）,冻融稳定性最大（77.16%）。青稞面粉的营养品质和加工特性与面条的蒸煮品质和质构特性部分指标存在显著或极显著相关,面粉含水量,总淀粉含量,抗性淀粉含量,面粉L*值和峰值粘度是评价青稞面条加工适宜性的关键指标,通过构建加工适宜性评价体系,确定了青稞面条加工适宜性评价等级,筛选出北青9号（西宁）,昆仑14号（西宁）,昆仑17号（门源）,柴青1号（贵南）,昆仑14号（贵南）,昆仑15号（贵南）等6个青稞面粉,适宜加工成青稞面条。本研究结果可为青稞面条加工原料的选择提供参考。