安钢高线品种开发的优势与实践

介绍了安钢高线的技术装备、工艺转化及创新，以及自投产以来的产品结构调整和重点产品的开发情况。     

国内外通用型金属封闭开关设备技术动态（一）

本文介绍通用型金属封闭关设备的国内外总本技术水平,目前产品的结构与特点,国内 自行设计和引进技术以及今后产品发展的前景。     

Determination of total glucosinolates in oilseed rape by X-ray spectrometric analysis for oxidised sulphur (S6+)

A rapid X-ray spectrometric (XRS) method has been developed for the determination of the total glucosinolate content of oilseed rape and other Brassica oilseeds. The method is based on analysis for fully oxidised sulphur (S⁶⁺), which includes half the sulphur (S) in the glucosinolate molecule, and the S in sulphate. Results are highly correlated with glucosinolate content determined by glucose release, a standard method widely used in Australia. The relationship is total glucosinolates = (23·97 S⁶⁺ -9·43) r² = 0·987, where the glucosinolate content is expressed as μmol g^?1 and the S⁶⁺ content in mg g^?1. The relationship is applicable to seed of any glucosinolate content and to meal, and is unaffected by changes in protein sulphur content. The correlation of glucosinolates with S⁶⁺ is shown to be closer than the correlation with total S. The latter correlation forms the basis of the existing XRS method, used within the European Community in recent years. The advantages of S⁶⁺ derive from the linearity of the regression and the elimination of errors caused by variation in protein content. The method should be valuable to the Australian oilseed industry because it allows the rapid screening of breeding lines to ensure low glucosinolate content and the assessment of deliveries for crushing and of meal.     

国外甜菜品种在宁夏丛根病区的耐病性表现

经1991～1992年的比较试验,德国KWS公司和法国德普雷公司的耐丛根病甜菜品种在感染了丛根病毒土壤环境条件下种植,均不同程度的表现出耐丛根病性能,个别品种耐丛根病性能较强。但该类品种在无丛根病或轻度感染丛根病地种植,均表现不抗褐斑病,含糖分较低。     

VARIETAL IDENTIFICATION OF BARLEY AND MALT*

A vertical polyacrylamide — SDS electrophoretic technique, including whole protein extraction and staining steps, was improved with a view to developing it for routine laboratory use with single barley kernels. The pattern consisted of 4 zones: A (albumins-globulins). B and C (hordeins) and D (possibly glutelins) displaying unequal varietal polymorphisms (1, 13, 13 and 4 types respectively). 28% of the barley samples (77 varieties), including most cultivars grown in France, could be unambiguously identified from qualitative differences only, in the B, C and D zones. Adding three other characteristics (hairs and furrow hairiness, peroxidase, zymogram, esterase zymogram), as many as 78% of the varieties could be identified, the other 22% consisting of very closely related barleys. After slight modification of protein extraction conditions, the same methods could be used with malt, based on the same electrophoretic types. A graphic tablet connected to a microcomputer was used for automatic acquisitions of records and comparisons of electrophoretic data.     

西藏白菜型黄籽油菜表型多样性分析

为了解西藏黄籽白菜型油菜种质资源,以西藏主要农区采集的16份白菜型黄籽油菜农家品种为材料,采用变异系数、多样性指数、聚类分析等方法对30个表型性状进行多样性分析。结果表明：除叶柄长度、薹茎叶着生状态、分枝习性外的27个表型性状变异类型多样,平均多样性指数达1．840,高于国内白菜型油菜平均水平1．709。变异系数（3．92％～52．84％）也表明了性状变异的丰富性。基于主成分因子综合得分进行离差平方和法聚类分析,取卡方平均距离0．80为阈值,将16份白菜型黄籽油菜分为3个类群,第Ⅰ类角果最长,每果粒数最多;第Ⅱ类分枝部位最高,一次分枝数、有效角果数最多;第Ⅲ类分枝部位最低,主轴有效长度最短、有效角果数最少。此外,白菜型黄籽油菜籽粒以极大型和大型为主,种皮色泽丰富。     

Effects of flour from different barley varieties on barley sour dough bread

Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum A1 to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture.

The barley varieties influenced both the sour dough properties and the properties of the barley bread. The pH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 ml NaOH/ 10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The β-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour.     

土壤-气候和烤烟品种及其互作对昭通烟叶重金属含量的影响

在云南昭通10个植烟生态区进行田间试验,以探讨土壤-气候、烟草品种及其互作对烟叶重金属含量的影响。结果表明,昭通烟区烟叶铜、汞和砷含量较低,镍含量较高,而锌、铅和镉与其他烟区烟叶的含量相当。土壤-气候、烟草品种及其互作和烟叶等级对昭通烟叶重金属含量的影响程度不同,它们对烟叶中7种化学成分含量总变异的贡献率分别为57.3%、3.4%、22.3%、17.0%,土壤-气候对烟叶重金属含量的影响最大,品种的影响最小。在土壤-气候因素中,土壤对烟叶重金属含量的影响具有主导性和普遍性,气象因子的作用则是次要的。     

不同品种彩粒小麦苗麦绿素提取工艺优化及其含量比较

以类黄酮、蛋白质含量和超氧化物歧化酶(Superoxide Dismutase,SOD)活性作为评价指标,试验采用水浸提法,通过单因素试验和L9(34)正交试验,考察了浸提温度、浸提时间和料液比对山农紫小麦、黑小麦031244、紫小麦204W17、黑小麦202W20 4个品种彩粒小麦苗麦绿素制备的影响,确定其提取的最佳工艺,并对其麦绿素含量进行比较。结果表明,紫小麦204W17苗麦绿素中类黄酮和蛋白质含量均最高,分别为40.21mg/100g和49.04%,其提取的最佳工艺条件为浸提温度25℃,浸提时间2.0h,浸提料液比1∶4;山农紫小麦苗麦绿素中SOD含量最高,为1865.3U/100g,其提取的最佳工艺条件为浸提温度30℃,浸提时间2.5h,浸提料液比1∶3。综合评价得出紫小麦204W17苗和山农紫小麦苗的麦绿素含量更高。     

烤烟新品种川烟1号的选育及其特征特性

川烟1号（QL-3）是以MS中烟100为母本、云烟85为父本配制的F1代杂交种。该品种植株结构合理,田间长势强,易烘烤;中抗青枯病和赤星病,中感根结线虫病、TMV和PVY,感CMV;其主要经济性状均优于对照品种K326,主要质量性状与对照品种K326相当或略高;烤后原烟多金黄色,上等烟比例高,结构疏松,身份中等,油分有．多,色度中．强,外观品质总体性状优于对照品种K326;化学成分含量适宜、比例协调,与对照品种K326相比,钾含量略高,烟碱、总氮和氯离子含量略低。感官质量档次略高于对照品种K326。川烟1号是一个产量、质量、抗病较能兼顾的烤烟新品种,2012年通过全国烟草品种审定委员会审定。