汞对大豆种子萌发中膜脂过氧化及体内保护系统的影响

ＨｇＣｌ２对大豆种子萌发过程中幼苗膜脂过氧化水平、细胞膜透性、保护酶活性、可溶性糖和可溶性蛋白质含量的影响进行了研究。结果表明，ＨｇＣｌ２浓度的升高，细胞膜脂质过氧化水平升高，细胞膜透性增大，ＣＡＴ活性降低，ＳＯＤ、ＰＯＤ活性升高，组织可溶性糖和可溶性蛋白质含量升高。     

人工加速老化对茶叶籽储藏特性的影响

研究了人工加速老化对茶叶籽含水率、含油率、可溶性蛋白、脂肪酶、脂肪氧化酶活性、酸价、过氧化值的影响及脂肪酸组分的变化。结果表明,人工加速老化促进茶叶籽老化进程,老化程度与老化强度成正比。随着人工加速老化时间的延长,茶叶籽含水率上升,可溶性蛋白含量下降;茶叶籽脂肪酶活力下降,脂肪氧化酶活力上升;茶叶籽油酸价和过氧化值增高;茶叶籽含油率逐渐升高,不饱和脂肪酸与饱和脂肪酸比值下降,单不饱和脂肪酸与多不饱和脂肪酸比值上升。通过对茶叶籽老化不同阶段储藏特性的测定可以预测茶叶籽劣变程度。     

水溶性大豆多糖对淀粉老化特性的影响

豆渣中含有丰富的纤维素,从中可以提取出水溶性大豆多糖,该多糖特性优良。对该多糖进一步改性修饰之后,将其与淀粉作用,通过DSC实验发现:水溶性大豆多糖能显著降低老化淀粉的吸热焓,有效延缓淀粉的老化作用。水溶性大豆多糖的这种延缓淀粉老化的作用,可以延长食品货架期,对食品加工业有着重要意义。      

壳聚包衣大豆种子的萌发及幼苗的生理特性

用１％，２％及３％的壳聚糖包衣大豆种子，考查了种子萌发及幼苗的一些生理特性变化。结果表明：包衣种子的发芽率及发芽热提高，其幼苗根数，根瘤数，单株干物质及叶和根中光合产物积累，叶片光合速率及可溶性蛋白南含量均有所增加，其中以１％效果最好。     

人工老化处理对大麦种子萌发早期淀粉分解的影响

采用高温高湿人工老化处理的方法,探究老化处理对大麦种子淀粉粒及萌发早期淀粉含量和淀粉酶活性的影响。结果表明：人工老化处理未改变大麦种子胚乳淀粉粒的基本形态特征,但使萌发72 h的种子胚乳中小淀粉粒逐渐增加,大淀粉粒逐渐减少,且大淀粉粒表面赤道凹槽和小孔明显减少;随着老化时间的延长,大麦种子内支链淀粉和直链淀粉的含量均呈增加的趋势,α-淀粉酶、β-淀粉酶和极限糊精酶活性均呈降低的趋势,且老化15d与对照相比,淀粉含量和淀粉酶活性差异均达到显著水平。结论：老化使淀粉酶活性降低,淀粉分解减缓,从而导致大麦种子萌发早期淀粉的动员受到抑制。     

浸泡次数对大豆种子萌发的影响

以皖豆１３号和ＨＮ－１１两个大豆品种为材料，进行浸泡次数试验。结果表明：大豆种子干燥－浸泡反复处理３次后发芽率，活力及浸出液电导率的变化较小，从第４次开始，发芽率及活力迅速降低，电导率迅速增设，种子开始劣变。     

水溶性大豆多糖对淀粉老化特性的影响

豆渣中含有丰富的纤维素,从中可以提取出水溶性大豆多糖,该多糖特性优良.对该多糖进一步改性修饰之后,将其与淀粉作用,通过DSC实验发现:水溶性大豆多糖能显著降低老化淀粉的吸热焓,有效延缓淀粉的老化作用.水溶性大豆多糖的这种延缓淀粉老化的作用,可以延长食品货架期,对食品加工业有着重要意义.     

低钾胁迫对大豆叶片膜脂过氧化及保护酶活性的影响

以在大田筛选的钾高效型大豆品种沈农6号和钾低效型品系铁95068-5为试材,研究了不同供钾水平对大豆膜脂过氧化作用及保护酶活性的影响。试验结果表明,随着钾浓度的降低,2个品种在各生育时期的相对电导率和MDA含量均有所增加,但沈农6号增加幅度不大,而铁95068-5则增幅较大。在每个生育时期,2个品种各保护酶活性均随着钾浓度的降低而增强,说明适度低钾胁迫会激发大豆的保护酶活性;不同钾浓度下,沈农6号和铁95068-5叶片SOD活性均随着大豆的生长发育逐渐下降;CAT和POD活性先逐渐增强,随后下降：2个品种CAT活性到开花盛期（R2）达到峰值,POD活性分别在鼓粒期（R6）和盛荚期（R4）达到峰值。沈农6号各生育时期SOD、CAT和POD活性均高于同期的铁95068-5,表明大豆钾效率的高低与其体内保护酶系统对活性氧的清除能力直接相关。     

结荚鼓粒期土壤水分胁迫对不同大豆品种形态和生理特性的影响

为探讨土壤水分胁迫对大豆品种形态性状和生理特性的影响,以3个抗旱性不同的大豆品种（合丰25、黑农44、晋豆21）为试验材料,在盆栽条件下,于大豆始荚期至鼓粒期进行中度和严重土壤水分胁迫试验,对形态性状、叶绿素含量、光合速率、超氧化物歧化酶（SOD）活性、过氧化物酶（POD）活性、过氧化氢酶（CAT）活性进行测定。结果表明,供试品种抗旱性依次是晋豆21〉黑农44〉合丰25。干旱胁迫下,一级抗旱类型的晋豆21表现出较强的生长优势,同一水分供给条件下,其株高、单株荚数、单株粒数、单株产量、叶绿素含量、净光合速率（Pn）、POD活性均高于较耐旱的黑农44和合丰25;而气孔导度和蒸腾速率明显低于其它两个品种,且在严重水分胁迫下与对照相比,其降低幅度均显著高于其它两个品种,晋豆21在水分胁迫条件下表现出较高的水分利用效率。说明这些形态性状和生理指标可作为大豆抗旱性鉴定指标加以综合利用。     

生物包衣对烤烟种子活力的影响

以不同的微生物处理烟草种子，形成生物包衣种子，研究其对烟草种子萌发的影响。结果表明，生物包衣对烟草种子萌发有显著影响，1号生物处理可以显著提高烟草种子的发芽势、活力指数，大大提高烟草种子的活力。     

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

This research was the first to investigate nutritional components, including soluble phenolics (isoflavones and anthocyanins), protein, oil, and fatty acid as well as antioxidant activities in different coloured seed coat soybeans (yellow, black, brown, and green) for two crop years. The soluble phenolics differed significantly with cultivars, crop years, and seed coat colours, while protein, oil, and fatty acid exhibited only slight variations. Especially, malonylgenistin and cyanidin-3-O-glucoside compositions had the most remarkable variations. Green soybeans had the highest average isoflavone content (3079.42 μg/g), followed by yellow (2393.41 μg/g), and black soybeans (2373.97 μg/g), with brown soybeans showing the lowest value (1821.82 μg/g). Anthocyanins showed only in black soybeans, with the average contents of the primary anthocyanins, cyanidin-3-O-glucoside, delphinidine-3-O-glucoside, and petunidin-3-O-glucoside, quantified at 11.046, 1.971, and 0.557 mg/g, respectively. Additionally, Nogchae of green soybean and Geomjeongkong 2 of black soybean may be recommended as potential cultivars owing to the highest average isoflavone (4411.10 μg/g) and anthocyanin (21.537 mg/g) contents. The scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals also differed remarkably, depending upon isoflavone and anthocyanin contents, with black soybeans exhibiting the highest antioxidant effects.     

Distilled beverage aging: A review on aroma characteristics,maturation mechanisms,and artificial aging techniques

The market value of distilled beverage relies on its quality with a major contribution of distinctive and fascinating aromas. The aroma of distilled beverage is built on the basis of chemical components and can be modified through a series of physical and chemical processes such as aging. Revealing the hidden knowledge behind the evolution of numerous chemical components during these physicochemical processes in distilled beverages is not only significant but also challenging due to its complex system. In this review, the trends in the changes of associated aroma compounds over aging are proposed on the basis of understanding the relationship between chemical components and aroma profiles of numerous typical distilled beverages. The different aging systems, both classical platforms from Eastern countries (pottery jars) to Western countries (wood barrels), and modern platforms such as artificial aging technologies are outlined and compared with their respective applications. Optimizing aging processes is a challenging but imperative step, which warrants further fundamental knowledge from targeting aging-related molecules to the exploration of multitude physicochemical reaction mechanisms that occur during this process, such as the formation of potent odorant compounds in specific containers and environments, as well as mass transfer processes between solid and liquid interfaces. Understanding these maturation mechanisms of distilled beverages expressed by chemosensory signature holds promise for major improvements in future aging technologies that can efficiently yield stable and high-quality products.     

哈茨木霉T2-16代谢产物对花生种子活力和抗黄曲霉菌侵染能力的影响

应用哈茨木霉T2-16发酵产物对花生进行浸种处理,测定该发酵产物对花生种子活力及抗黄曲霉菌侵染能力的影响。结果表明：木霉发酵产物可提高花生的种子活力,表现为促进种子提早萌发、提高种子活力指数和降低种子相对电导率;该发酵产物可增强种子中与抗病性密切相关的酶活性,降低黄曲霉菌对花生的侵染。     

桃色顶孢霉发酵液对大豆的促生及对抗氧化酶活性的影响

采用管碟法和种子萌发法研究桃色顶孢霉对茄病镰刀菌Fusarium solanae的拮抗作用以及对大豆的促生作用,并采用愈创木酚法、紫外吸收法、氮蓝四唑光化还原法研究了顶孢霉发酵液对POD、CAT、SOD三种抗氧化酶活性的影响。结果表明：顶孢霉发酵液对镰刀菌菌丝生长有明显抑制作用,菌丝变稀疏。大豆种子经不同浓度桃色顶孢霉发酵液处理后,萌发率及种子酶活性均产生变化。不同浓度的发酵液对种子萌发促进作用不同,当发酵液浓度为10％时,胚根长、胚芽长、胚根鲜重和胚芽鲜重均达到最高值,分别为2．91cm、0．037g、4．07cm 和0．1666g,与对照相比分别提高了49．37％、63．24％、30．54％和45．80％。当处理种子的发酵液浓度为60％时,种子萌发率最高为83．67％,与对照相比提高了23．90％;POD、CAT和 SOD 酶活性最强,分别为683U、160．6U 和301U,与对照相比分别提高73．50％、43．78％和76．74％。初步证实了桃色顶孢霉发酵液中含有能够促进大豆种子萌发及抗氧化酶活性升高的物质。     

Effect of processing,fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed,soy curd and soy paste

This study reports the effect of processing, fermentation, and aging treatment on the content and profile of 43 phenolic compounds in soybean seeds, soy curd (tofu), and soy paste (ChungGukJang, CGJ). Mean content of phenolic compounds was ranked as soybean seed = CGJ aged for 3 days (CGJ-3D) = CGJ aged for 6 days (CGJ-6D) > tofu (P < 0.0001). Low percent recovery (47.1%) of phenolic compounds in tofu was due to heating (boiling), leaching in water, filtering, coagulation, and whey exclusion during tofu making. Aging period did not affect the mean contents of 43 phenolic compounds in the CGJ, whereas it affected the phenolic acids contents in the CGJ (P < 0.01). Benzoic, ferulic, chlorogenic, gentisic, protocatechuic, or β-Resorculic acid was major phenolic compounds in soybean seeds, tofu, CGJ-3D, or CGJ-6D. Especially, the CGJ-3D contained large amounts of isoflavone aglucons and phenolic acids compared to soybean seeds or tofu.