利用多时相HJ卫星CCD遥感影像提取嘉祥县秋收作物

作物种植面积对调整农业结构、制定区域粮食安全政策有着十分重要的意义。本文以山东省嘉祥县为研究区,利用3景不同时相的HJ卫星CCD遥感数据,结合野外调查样本,通过分析研究区主要秋收作物(玉米、棉花和水稻)在不同生育期的光谱特征和归一化植被指数(NDVI)的特点,对分类影像进行系列阈值分割、掩膜处理,最后利用决策树算法成功提取了山东省嘉祥县的玉米、棉花和水稻的种植面积,总体精度分别达到93.31%、89.41%、95.82%。     

A Single Amino Acid Substitution in MIL1 Leads to Activation of Programmed Cell Death and Defense Responses in Rice

Lesion mimic mutants are an ideal model system for elucidating the molecular mechanisms of programmed cell death and defense responses in rice. In this study, we identified a lesion mimic mutant termed miner infection like 1-1 (mil1-1). The mil1-1 exhibited lesions on the leaves during development, and the chloroplasts of mil1-1 leaves were disrupted. Reactive oxygen species were found to accumulate in mil1-1 leaves. Cell death and DNA fragmentation were observed in mil1-1 leaves, indicating that the cells in the spots of mil1-1 leaves experienced programmed cell death. Most agronomic traits decreased in mil1-1, suggesting that the growth retardation in mil1-1 caused reduced per-plant grain yield. However, the mutation of MIL1 activated the expression of pathogen response genes and enhanced resistance to bacterial blight. The MIL1 gene was cloned using the positional cloning approach. A missense mutation 751 bp downstream of ATG was found in mil1-1. The defects of mil1-1 were able to be rescued by delivering a wild-type MIL1 gene into mil1-1. MIL1 encoded hydroperoxide lyase 3 (OsHPL3), and the expression of OsHPL3 was induced via hormone and abiotic stresses. Our findings provide insights into the roles of MIL1 in regulating programmed cell death, development, yield, and defense responses in rice.     

基于计算机视觉的大米粒形识别方法

提出了利用计算机视觉系统代替人眼识别整粒大米和碎大米粒形的方法。设计了一套基于计算机视觉技术的大米粒形识别装置,采用灰度变换、阈值分割、平滑处理等图像处理方法获取大米的粒形图像,然后根据大米的粒形特点提取了米粒的面积、周长、长、宽等16个特征参数,采用主成分分析方法对提取的特征参数进行处理,以前三个主成分综合所有粒形特征参数,作为BP神经网络的输入特征值对网络进行训练和大米粒形识别。试验结果表明:该方法对整粒米识别的准确率为98.67%;对碎米识别的准确率为92.09%。     

Identification and Functional Analysis of the Caffeic Acid O-Methyltransferase (COMT) Gene Family in Rice (Oryza sativa L.)

Caffeic acid O-methyltransferase (COMT) is one of the core enzymes involved in lignin synthesis. However, there is no systematic study on the rice COMT gene family. We identified 33 COMT genes containing the methyltransferase-2 domain in the rice genome using bioinformatic methods and divided them into Group I (a and b) and Group II. Motifs, conserved domains, gene structure and SNPs density are related to the classification of OsCOMTs. The tandem phenomenon plays a key role in the expansion of OsCOMTs. The expression levels of fourteen and thirteen OsCOMTs increased or decreased under salt stress and drought stress, respectively. OsCOMTs showed higher expression levels in the stem. The lignin content of rice was measured in five stages; combined with the expression analysis of OsCOMTs and multiple sequence alignment, we found that OsCOMT8, OsCOMT9 and OsCOMT15 play a key role in the synthesis of lignin. Targeted miRNAs and gene ontology annotation revealed that OsCOMTs were involved in abiotic stress responses. Our study contributes to the analysis of the biological function of OsCOMTs, which may provide information for future rice breeding and editing of the rice genome.     

莲子糯米酒酿造工艺研究

以莲子和糯米为原料,通过不同条件对比分析对莲子糯米酒的酿造工艺进行探讨。结果表明:糯米蒸煮时间20 min、莲子蒸煮时间30 min,莲子糯米质量比为1∶2,料水比为1∶0.7,按原料质量百分比添加10%的麦曲、1.5%的酒曲和0.6%的淀粉酶,主发酵时间为7 d,温度28℃的工艺条件下,后发酵23 d,可酿制莲子糯米酒。其成品酒的各项理化指标与感官指标均符合国家标准GB/T 13662-2008的要求,具有独特的香气与风味,总酚含量为863.71μg/m L,总黄酮含量为135.12μg/m L,保健成分含量得到了提高。      

响应曲面法优化糙米富硒发芽工艺研究

为优化糙米富硒发芽工艺,以糙米发芽率及有机硒含量为指标,通过单因素和Box-Behnken组合设计,研究了亚硒酸钠质量浓度、培养温度、培养时间及其交互作用对糙米发芽和富集硒的影响,优化后的工艺参数为:亚硒酸钠质量浓度68 mg/L、培养温度30℃、培养时间31 h。在此条件下糙米发芽率达到81.9%,有机硒含量达到0.870 mg/kg。      

丙二醛氧化对大米蛋白功能性质的影响

以新收获籼米为原料制备大米蛋白,采用不同浓度丙二醛氧化大米蛋白,研究丙二醛氧化对大米蛋白功能性质的影响。结果表明:随着丙二醛浓度的增加,氧化大米蛋白的羰基和二硫键含量增加,游离巯基含量下降,表明大米蛋白发生了氧化。当丙二醛浓度从0增加到100 mmol/L时,氧化大米蛋白溶解性从28.88%降低至12.20%,持水性从353.67%降低至132.33%,持油性从89.40%上升至189.40%,起泡能力和泡沫稳定性分别从74.27%和54.06%降低至57.56%和38.01%,乳化性和乳化稳定性分别从55.32 m2/g和97.59 min降低至45.13 m2/g和75.29 min,表明丙二醛氧化对大米蛋白功能性质有负面影响。这一结果为进一步改善大米蛋白功能性质提供了有效基础。      

基于电子舌技术的襄阳市售米酒滋味品质评价

本研究采用电子舌技术和多变量统计学方法相结合的手段,对湖北襄阳市市售米酒的滋味品质评价分析。结果表明,41个市售米酒样品间基本味觉和回味指标差异均非常显著(p<0.01),通过主成分和围绕中心点的分割算法分析均发现市售米酒样品依据其滋味品质均可划分为两个聚类,由冗余分析发现两个聚类间的差异是由于涩味、苦味以及后味A(涩味的回味)等三个指标导致的。由此可见,电子舌作为一种新型的现代化智能感官仪器,在米酒的滋味品质评价中具有巨大应用潜力。      

低温胁迫对糙米发芽及γ-氨基丁酸含量的影响

为了解低温胁迫对糙米发芽率及发芽糙米中GABA含量的影响,选择优质\     

荷叶多酚提取优化及其在黄酒中的应用

优化了荷叶多酚提取工艺提高荷叶资源利用及其在黄酒中的应用分析。在单因素实验的基础上,正交实验法对提取时间、液料比、乙醇浓度及提取温度等提取条件进行了优化。结果表明,优化工艺为:乙醇浓度50%,提取时间50min,液料比60∶1m L/g、提取温度50℃,荷叶多酚得率为9.01mg/g。利用荷叶多酚浓缩液配制荷叶黄酒,测得的理化指标与口感评分通过SPSS软件进行主成分和逐步回归分析,建立的回归方程经方差分析达到极显著水平,故对荷叶黄酒的品质预测是可行的。最终得出荷叶黄酒最佳配方为基酒与多酚比例为25∶5。