九头芥梅干菜提取物抗菌活性及其在猪肉保鲜中的应用

研究了九头芥梅干菜乙醇提取物及其石油醚、乙酸乙酯萃取物和萃余物对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌和黑曲霉的抗菌性能,以及乙酸乙酯萃取物对鲜猪肉的保鲜作用。分别用滤纸片法和连续稀释法测定了各样品对测试菌的抑菌圈大小和最低抑菌浓度。用菌落总数、硫代巴比妥酸反应物值(TBARS)、挥发性盐基氮(TVB-N)和pH值等指标评价了乙酸乙酯萃取物对猪肉的保鲜效果。结果表明各样品对黑曲霉无明显的抑制作用,但对三种细菌却有较强的抑菌作用,其中乙酸乙酯萃取物的抑菌性能最强,其对枯草芽孢杆菌、金黄色葡萄球菌和大肠杆菌的最低抑菌浓度分别为0.1、0.1和3mg/mL。浓度为3和5mg/mL的乙酸乙酯萃取物能有效地减缓4℃下贮藏猪肉的菌落总数、pH、TVB-N和TBARS值的增加。与对照组相比,可以延长猪肉的保鲜期3~6d。     

用ITS2鉴定芥辣类调味品中山葵、辣根和芥末组分

日式饮食中的芥辣类调味品主要以同属十字花科的山葵(Eutrema wasabi)、辣根(Armoracia rusticana)、芥末(mustard)做原料加工而成。利用核糖体DNA内部转录间隔区Ⅱ(Internal transcribed spacer 2,ITS2)技术快速、准确地鉴定出山葵、芥末和辣根,为该技术应用于芥辣类产品质量检测提供参考。以3种植物材料(山葵、辣根、白芥末)为实验材料,提取基因组DNA,通过引物ITS2_S2进行PCR扩增得到ITS2片段,测序结果通过生物信息学分析进行物种鉴定。MEGA7.0(Molecular evolutionary genetics analysis)分析ITS2序列结果表明,山葵、白芥末和辣根K2P(Kimura 2-parameter)遗传距离在0.088～0.171,均大于0.01,种间变异位点有36个,初步推断利用ITS2序列能将山葵、白芥末和辣根3物种区分开来。另外,GenBank中获得山葵以及近亲西北山嵛菜、辣根、芥末的ITS2序列,MEGA7.0进行种间序列分析,计算K2P,并用邻接法(Neighbor-joining,NJ)构建进化树,山葵与近亲西北山嵛菜聚为一支,棕芥末与白芥末、黑芥末聚为一大支,而辣根单独为一支。通过分析ITS2序列,发现山葵与近亲西北山嵛菜、辣根、芥末的种间K2P遗传距离在0.030～0.105,均大于0.01。研究表明,利用ITS2技术可以鉴别山葵、辣根和芥末等近缘物种,此技术可以用于芥辣类调味品特定原料成分鉴定及定量,为食品质量控制和食品安全提供科学依据。     

基于电子舌、电子鼻和GC-MS分析襄阳大头菜新、老卤水滋味和挥发性物质

通过电子舌、电子鼻、气相色谱-质谱联用（GC-MS）技术对襄阳大头菜新、老卤水中的理化性质、滋味品质和挥发性物质进行分析。电子舌数据分析结果显示,襄阳大头菜新卤水的酸味、丰度和咸味均显著低于老卤水（P＜0.05）。电子鼻的数据分析结果显示,与新卤水相比,老卤水刺激性气味减少,芳香性气味更浓郁。GC-MS分析结果显示,新卤水中最主要的挥发性物质为异硫氰酸烯丙酯。对电子舌、电子鼻和GC-MS数据的主成分分析（PCA）结果显示,大头菜新卤水中W1S（甲烷）、W2S（乙醇）、W3S（烷烃）、W1W（有机硫化物、萜类）、W2W（有机硫化物）、W6S（氢气）和酯类含量较高,反映出了襄阳大头菜新卤水中异硫氰酸烯丙酯含量高;而大头菜老卤水中WIC（芳香类物质）、W3C（氨气、芳香类物质）、W5C（烷烃,芳香类物质）、醛类、酸味、丰度、后味A占据优势,说明襄阳大头菜老卤水中硫醚类物质含量丰富,醛类物质较多,酸味、丰度和后味A突出。     

氮芥型苦参碱前药的合成与表征

为了得到活性更好的化疗药剂,以苦参碱和氮芥[N,N-二(2-氯乙基)氨基]互为药效基团,以槐果碱为原料,合成了4个氮芥型苦参碱衍生物,所有化合物未有文献报道,其结构经元素分析、1HNMR和MS测试确证。     

集外来片段,成自家整体 ——印度古代建筑文化对希腊与伊斯兰建筑文化的吸纳

该文从印度历史上的建筑文化交流角度出发，探讨印度建筑对外来建筑文化的吸纳与同化；以希腊建筑的片段与雕刻和伊斯兰建筑穹拱与彩饰两个典型方面，论述希腊与伊斯兰建筑文化在印度古代建筑文化中的重要影响。     

Polymeric decontaminant 2 (N,N‐dichloropolystyrene sulfonamide): Synthesis,characterization, and efficacy against simulant of sulfur mustard

A polymeric decontaminant N,N‐dichloropolystyrene sulfonamide was synthesized by different steps from starting material polystyrene and followed by sulfonation, chlorosulfonation, and amidification. Halogeno‐sulfonamide was obtained by treatment of sodium hypochlorite with sulfonamide resin. It was characterized by FTIR, solubility, viscosity, DSC, and TGA techniques. Efficiency of this polymer as decontaminant was evaluated by reaction with 2‐chloro ethyl phenyl sulfide, a simulant of sulfur mustard (SM) at room temperature. This decontamination reaction was monitored by gas chromatography (GC) and products were identified by gas chromatography‐mass spectrometry (GC‐MS). The positive chlorine content of this polymer was checked by standard iodometry titration. The synthesized positive chlorine compound is observed to be a promising decontaminant against simulant of sulfur mustard, chiefly in the situation where use of aqueous medium such as acetonitrile : water (2 : 1) is precluded. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Erucic acid content in some rapeseed/mustard cultivars developed in Bangladesh

Seed samples of 21 indigenous and developed rapeseed/mustard cultivars (Brassica campestris, B. juncea and B. napus) were characterized for their fatty acid composition. Erucic acid was one of the main fatty acids, in proportions ranging from 21.59 to 51.57% followed by oleic acid ranging from 7.03 to 25.21%. The other major monounsaturated fatty acid was gadoleic acid, which accounted for 4.12–12.06%. The major polyunsaturated fatty acids were linoleic and linolenic acid, ranging from 11.79 to 16.89% and 6.29 to 11.15%, respectively. Among the saturated fatty acids, palmitic acid accounted for 1.20–3.36%. Erucic acid content was negatively correlated with all other major fatty acids. The cultivars Binasarisha‐3, Binasarisha‐4, Binasarisha‐5, MM 22‐12‐98, MM 2‐16‐98, MM 36‐6‐98, MM 49‐3‐98, MM 34‐7‐98 and Barisarisha‐8 of B. napus had significantly (P < 0.001) low levels of erucic acid and high levels of oleic, linoleic and linolenic acids among all the cultivars. These four cultivars and five advanced generation mutant lines may be exploited in breeding programmes for the development of nutritionally better‐quality locally adaptive cultivars. Copyright © 2005 Society of Chemical Industry     

塑料袋装榨菜的微波杀菌效果研究

榨菜在生产中极易受到细菌的污染，使塑料袋装榨菜发生胖袋和变质。采用微波杀菌处理，能够杀死这些有害细菌，同时又可延长袋装榨菜的保质期。     

Process optimisation of<Emphasis Type="Italic"> Gulab jamun</Emphasis>, an Indian traditional sweet,using sugar substitutes

Models capable of predicting the product quality of Gulab jamun using sugar and a sugar substitute have been developed using response surface methodology (RSM) and applied to determine the optimum processing conditions. Box–Behnken design was used considering three independent variables, namely concentration (°B) of syrup, its temperature and time of soaking, each at three different levels. The dependent variable or response measured for each treatment was a sensory score for overall quality, which is taken as a combination of the sensory impact of colour, appearance, texture, mouthfeel, taste and aroma. According to RSM, the optimum score for overall quality attained for Gulab jamun prepared with sugar was 7.7, obtained at processing conditions of 51°B syrup, 54 °C and 4 h soaking, whereas for the Gulab jamun prepared with the sugar substitute, sorbitol, a maximum overall quality score of 8.0 was obtained at processing conditions of 54°B syrup, 65 °C and 3 h soaking. These processing conditions were found to correlate with those of experimental conditions.     

抗副溶血弧菌海洋微生物的筛选、鉴定及抑菌谱研究

该研究采用平板涂布法和平板划线法从印度洋沉积物中分离纯化海洋微生物,以副溶血弧菌（Vibrio parahemolyticus）为指示菌,采用平板划线法对拮抗菌株进行初筛,琼脂扩散法进行复筛,并通过形态观察、生理生化试验和分子生物学技术对其进行菌种鉴定,并研究其抑菌谱。结果表明,从印度洋沉积物中共分离纯化出115株微生物,经过初筛,得到10株有抑制效果的拮抗菌,经过复筛得到1株对副溶血弧菌有较好抑制效果的菌株,编号为NO.5.10.1-1,抑菌圈直径为（18.50±0.28） mm,该菌被鉴定为中村芽孢杆菌（Bacillus nakamurai）。除金黄色葡萄球菌（Staphylococcus aureus）外,该菌对7株致病菌均有抑制作用,具有较广的抑菌谱。