River run: an interactive GIS and dynamic graphing website for decision support and exploratory data analysis of water quality parameters of the lower Cape Fear river

To visualize the water quality of the Lower Cape Fear River basin a Decision Support System (DSS) web site was developed which incorporates dynamic graphing and Geographic Information System (GIS) software. Together, these two software packages enable users to interact with water quality variables in order to investigate the spatial and temporal complexity of the data. The result of this research is that graphing and GIS technology are capable of being implemented over the Internet and that complex water quality data can be successfully disseminated using this medium. However, there remains a need to seamlessly link the graphing and GIS software which will make the visualization tools much more successful at communicating the complex spatial and temporal data.     

Deoxynivalenol and its masked forms: Characteristics,incidence, control and fate during wheat and wheat based products processing - A review

BackgroundDeoxynivalenol (DON) is a toxic secondary metabolite primarily produced by Fusarium graminearum and Fusarium culmorum that is common in grains, such as wheat and wheat-based products.Scope and approachThis review points out on the main DON-producing fungi, the factors affecting DON production, its toxicological aspects and preventive measures to avoid contamination of foods by DON. Further, the article discusses the fate of DON throughout the processing of wheat, bread, and pasta and finally critically assesses data on the impact of specific steps of processing on DON contents in wheat-based products.Key findings and conclusionsThe proposed controls at pre- and post-harvest stages seem to comprise the most efficient strategies to manage the incidence of DON in wheat and wheat-based products. Prevention of plant infection by Fusarium species, managing crops and ensuring the rapid drying of wheat after harvest is the effective approaches for the elimination of DON contamination. There has been contradictory data in the literature on the fate of DON during wheat and wheat-based products processing Due to differences in processing, such as temperature, additives, processing time and loaf size in addition to the occurrence of modified (masked) forms of DON. Therefore, further research must be carried out aiming to reveal the formation and occurrence of modified forms of DON. These compounds can be formed throughout wheat processing, from pre-harvest to processing of wheat-based products, and for proper quantification, analytical methods able to quantify modified forms of DON are required.     

发酵和焙烤对可可豆多酚、黄酮和风味品质的影响

本实验采用高效液相色谱仪（high performance liquid chromatography,HPLC）、色差仪、电子鼻分别检测未发酵、发酵和焙烤海南可可豆的总酚含量、总黄酮含量、色度和可可豆风味差异。结果表明：未经焙烤的未发酵豆总酚（464.03 mg/10 g）和总黄酮（126.86 mg/10 g）含量明显高于发酵豆总酚（211.86 mg/10 g）和总黄酮（61.98 mg/10 g）含量。105～145 ℃焙烤30 min,未发酵豆总酚和总黄酮含量分别为419.5～129.8 mg/10 g和77.8～16.8 mg/10 g;发酵豆总酚和总黄酮含量分别为182.53～86.25 mg/10 g和34.7～7.0 mg/10 g。其中,125 ℃焙烤20～40 min,未发酵豆总酚和黄酮含量分别为353.74～289.45 mg/10 g和42.86～32.20 mg/10 g;发酵豆总酚和黄酮含量分别为152.08～123.55 mg/10 g和25.12～21.14 mg/10 g。在105～145 ℃的温度焙烤下没食子酸含量变化显著。可可豆色度值的范围：L*值集中在40.0～47.0之间,a*值集中在5.0～6.8之间,b*值集中在4.0～8.5之间。未发酵和发酵可可豆之间,以及不同温度焙烤可可豆之间的电子感官风味分析结果差异较大。     

HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分

香草兰属兰科多年生攀缘藤本植物,为典型的热带经济作物,因其独特的香气成分而被广泛应用于多个领域。采用顶空固相微萃取-气相色谱-质谱联用技术分析香草兰果皮中挥发性成分。以萃取种类数多少及衡量萃取效果的萃取量Y值大小为指标,优化顶空固相微萃取进样条件,得出最佳萃取条件为：2 g香草兰果皮粉末,75 μm碳分子筛/聚二甲基硅氧烷萃取头、萃取温度80 ℃以及萃取时间20 min。在最佳萃取条件下萃取香草兰果皮中的挥发性成分,结果表明：从香草兰果皮中共检测出72 种化合物,其主要挥发性成分为芳香族33 种,相对含量最高占96.34%;其次为烷烃类12 种（0.66%）、酯类8 种（0.27%）、酸类7 种（0.79%）、醇类5 种（0.50%）、杂环类3 种（0.09%）、酮类2 种（0.37%）和醛类2 种（0.09%）。     

酸碱辅以热处理对钛表面生物活性的影响

利用先酸后碱复合处理钛表面,部分样品加热到450和700℃进行热处理,在钛表面获得不同形貌和不同晶型的TiO2薄膜。将样品浸泡于模拟体液中,观察表面HA沉积情况,并进行体外细胞毒性实验以探讨样品的生物相容性。结果表明,酸碱复合处理样品在450℃热处理后表现出最好的生物活性,主要归因于钛表面纳米级花蕊网状结构形貌。酸碱复合处理样品在700℃热处理后表现出最差的生物活性,这是因为此法处理后的样品表面呈现纳米棒晶体结构,纳米棒直径和长度均大于450℃热处理的纳米丝形貌的钛及未热处理钛,而且纳米棒紧密结合程度也高于450℃热处理及未热处理的钛,正是由于这样紧密的较大尺寸晶体结构造成其生物活性低于450℃热处理及未热处理的钛的情况。     

纳米氧化锌对天然胶乳膜干燥及硫化性能影响研究

采用失重法和溶胀法研究了普通氧化锌和纳米氧化锌活化的天然胶乳膜的干燥动力学,以及干燥过程中胶乳膜交联密度变化.结果表明:天然胶乳厚胶膜在成膜后仍含有大量水分并且去除困难.纳米氧化锌活化胶膜的干燥速率明显高于普通氧化锌胶膜.干燥温度对干燥过程影响显著,干燥时间随干燥温度升高明显降低.随着干燥的进行,2种氧化锌活化的胶乳膜的交联密度均迅速上升,在相同条件下,纳米氧化锌活化胶乳膜交联密度均比普通氧化锌的大.纳米氧化锌对天然胶乳膜的干燥及硫化过程均有促进作用.     

Effects of O2 and CO2 concentrations on physiology and quality of litchi fruit in storage

Litchi (Litchi chinensis Sonn. cv Heiye) fruit were stored in air, modified atmosphere packaging (MAP) and controlled atmospheres (CA) at 3 °C to determine the effects of different O₂ and CO₂ atmospheres on physiology, quality and decay during the storage periods. The results indicated that CA conditions were more effective in reducing total phenol content, delaying anthocyanidin decomposition, preventing pericarp browning, and decreasing fruit decay in comparison with MAP treatment. Polyphenol oxidase (PPO), peroxidase (POD), anthocyanin and total phenols were involved in cellular browning. High O₂ treatment significantly limited ethanol production of litchi flesh in the early period of storage. The fruit stored in CA conditions for 42 days maintained good quality without any off-flavour.     

响应面法优化复合酶酶解制备可口革囊星虫胶原蛋白抗氧化肽工艺研究

以可口革囊星虫为原料提取胶原蛋白,以总抗氧化能力和超氧阴离子清除率为考察指标,通过单因素实验和响应面法优化复合酶酶解制备可口革囊星虫胶原蛋白抗氧化肽工艺条件。结果表明,选用酶筛选试验中多肽抗氧化活性较高的木瓜蛋白酶、中性蛋白酶、胃蛋白酶和酸性蛋白酶进行单酶和复合酶试验,最佳方案确定为木瓜蛋白酶与中性蛋白酶复合酶解。在单因素实验基础上确定复合酶添加量（U/g）、酶解温度（℃）、酶解pH、酶解时间（h）为自变量,通过响应面法优化并参考实际因素,确定复合酶酶解的最优条件是:复合酶添加量8135 U/g、酶解温度51.6 ℃、酶解pH6.4、酶解时间4.2 h,在此条件下酶解制备的胶原肽总抗氧化能力为(1.333±0.021）μmol/mL,超氧阴离子清除率为78.75%±0.94%。