超高效液相色谱串联质谱法测定烟草中的噁霉灵残留

为降低烟草中噁霉灵检测中的基质干扰，提高检测灵敏度和和稳定性，通过试验建立了以QuEChERS为样品前处理方法、液相色谱串联质谱仪为检测仪器的烟草中噁霉灵残留检测方法。样品加水浸润后，经丙酮提取、盐析试剂包除水、石墨化炭黑除杂后，采用Agilent ZORBAX 300SB-C8液相色谱柱（2.1 mm×100 mm，1.8 μm）分离，甲醇-水程序洗脱，ESI雾化，串联质谱MRM检测。结果发现，该方法在0.0025~0.0500 mg/L范围内线性良好，决定系数r²=0.9996，定量检测限1.06 μg/L，回收率在90.8%~92.0%之间，相对标准偏差为5.1%。运用该方法测定烟草中的噁霉灵，操作简单，检测精度高，满足CORESTA对烟草农残检测的要求。     

抗乙肝病毒表面抗原PreS1(20-47)的单链抗体在转基因烟草根分泌物中的初步表达

为探索利用植物根分泌表达重组蛋白的可行性，构建了含有抗乙肝病毒表面抗原PreS1(20—47)单链抗体(ScFv)基因的表达载体。该ScFv基因转化烟草后在烟草根部细胞的细胞质和内质网中获得表达。实验结果表明，5’端融合ER导向信号肽的重组ScFv可通过根分泌表达。     

腐殖酸对烤烟根系生长和生理活性的影响

对腐殖酸和基肥混施进行了烤烟盆栽试验。结果表明 ,腐殖酸能有效刺激根系的生理活性 ,提高根系抗坏血酸氧化酶、多酚氧化酶等呼吸酶的活性 ,增强根系的活力 ,并能有效促进烤烟根系生长 ,根干重、体积和长度均有提高。     

从烟草悬浮细胞中分离液泡前体的方法研究

通过跟踪含有液泡前体特异标记物的组分, 利用细胞壁酶水解胞壁制造原生质体, 并用真针头挤压的方法裂解细胞, 用蔗糖密度梯度离心的方法分离液泡前体. 通过相差显微镜观察, 发现所分离的液泡前体保持完整的结构. 利用不同细胞器的标记物抗体进行免疫标记检测, 证明所纯化的液泡前体不含其他细胞器, 具有较高的纯度.     

Indoor Air Quality: Exploring Policy Options to Reduce Human Exposures

Deciding between the different policy approaches available for reducing human exposures to indoor pollutants is an exceptionally complex task. These options can range from waiting until more definitive information is available to enacting regulatory standards, with many variations in between. This paper presents some of the factors policy-makers must consider in establishing indoor air quality policies, and the role researchers should play in ensuring that indoor air policies are based on the best available scientific information.     

Persistence of conditioned flavor preferences is not due to inadvertent food reinforcement.

Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging Materials

ABSTRACT: Linear low-density polyethylene (LLDPE), oriented polypropylene (OPP), polycarbonate (PC), polyethylene terephthalate (PET film and PET bottle), and polyethylene naphthalate (PEN) were stored in a model solution containing 10 flavor compounds at 4, 20, and 40 °C and flavor absorption by the plastic materials was followed in time. The absorption rate and/or total amount absorbed increased considerably with temperature from 4 to 40 °C. Depending on storage temperature, total flavor absorption by the polyolefins (LLDPE and OPP) was 3 to 2400 times higher than by the polyesters (PC, PET, and PEN). Therefore, in the factor of flavor absorption, polyesters are preferred over polyolefins as packaging material.     

地理环境与先秦南北饮食文化

先秦时期是我国饮食文化的形成时期，受地理环境的强烈影响，逐渐形成了以秦岭-淮河一线为界的南北两个主要的饮食文化区域：黄河中下游地区为中心的北方饮食文化区，是以旱地粮食作物黍、稷、粟等为主食，陆地动物为辅食，烧、烤、炸为主要烹饪方法的北方饮食风味；长江中下游地区为中心的南方饮食文化区，是以水田粮食作物稻米为主食，陆地动物和水产动植物为辅食，蒸、炖、煎为主要烹饪方法的南方饮食风味。