连续多年栽培叶用银杏下土壤养分及酶活性变化

研究了江苏省邳州市港上镇银杏基地不同年限 (2～ 6年生 )叶用银杏园土壤的氮、磷、钾及有效铁、铜、锌等养分元素的含量和脲酶、磷酸酶的活性。结果表明随栽培银杏年限延长 ,土壤有机碳、全氮、碱解氮、有效锌的含量及碱性磷酸酶的活性均表现出降低的趋势 ,但土壤速效钾却出现增加。提出土壤碱性磷酸酶亦可作为表征叶用银杏园土壤肥力的一个敏感性指标     

节气课堂

正在酷热的夏季,很多人担心皮肤被晒黑,全副武装后才敢出门。其实,炎热的夏季不但要呵护皮肤,眼睛同时也需要保护。除了选择太阳镜,还可以采取饮食护眼的方法,今天就给大家推荐3类护眼蔬果。明眸食谱3类蔬果巧治夏季眼睛干涩     

配施有机肥用量对莴苣产量的影响

为探索配施商品有机肥的用量对莴苣生产的影响。进行了莴苣有机无机肥料配比用量试验,结果表明:在各处理氮、磷、钾肥施用量相同的情况下,商品有机肥的施用量对莴苣产量的影响并不明显。     

基于层次分析法的叶用甜菜种质资源观赏性评价

根据叶用甜菜品种的观赏特性,运用层次分析法初步建立叶用甜菜品种观赏价值的评价模型,包含叶梗、叶片和整体感3个方面共11个评价因子.结果表明:叶梗是评价叶用甜菜观赏价值的核心要素;叶梗色、叶梗厚、叶丛型是重要因子,分别以红、粉红、粉白叶梗,叶梗厚度厚和直立型叶丛为优良性状.利用该评价模型对8个甜菜品种进行观赏价值综合评价...     

Investigation of the Aroma Profile of Green Tea Leaves Using Organic Synthesis and Conventional Analytical Techniques

Although many aroma components have been identified in green tea leaves, the aroma compounds contributing to green tea＇s characteristic odor have not yet been reported. The authors recently reported that aroma components with a matcha-like odor are present in both green tea and black tea prepared from the Sayamakaori tea cuttivar. This matcha-like odor is similar to the odor of commercial available matcha （high-quality powdered green tea）, and is a specific odor feature of green tea leaves. At present, the green-tea odor is thought to arise from the combination of a large number of constituents. Recent reports indicate that a complex interaction between olfactory receptors and odorants is important for the evaluation of the odors. Taking into consideration these findings, the authors investigated the aroma profile of green tea, focusing on the characteristic molecular structures of the constituents that give matcha-like odor. Using a combination of organic synthesis and gas chromatography-mass spectrometry plus gas chromatography-olfactometry, the authors identified aroma components with matcha-like odors in five other tea cultivars. This investigation also revealed that several compounds with a formyl group were important constituents of the aroma of green tea leaves, although the odor of each constituent was not individually similar to the tea＇s overall aroma. The authors found for the first time a group of key components that have the matcha-like odor.     

一株莴苣内生产香酵母菌的分离、鉴定及挥发性香气成分分析

通过平板划线分离法,从茎用莴苣中分离出一株酵母样真菌,命名为G0901。形态学特征、生理实验以及26S rDNA D1/D2区序列分析表明,该菌株属于Wickerhamomyces属的Wickerhamomyces anomalus。采用GC-MS方法,对该菌株麦芽汁发酵产生的挥发性香气成分进行检测,结果表明：该酵母菌发酵产生的香气组分主要为烯类和醇类,包括柠檬烯、月桂烯、香桧烯、α-蒎烯、罗勒烯、3-甲基-1-丁醇、苯乙醇和2-辛醇等,其中,柠檬烯的相对含量高达20%,这在发酵产香的微生物当中较少存在。因此,G0901菌株的分离为利用微生物高效生产柠檬烯提供了较好的研究材料。     

莴苣1-FFT基因的克隆及其功能分析

利用反转录PCR技术和cDNA末端快速扩增(RACE)技术从莴苣中分离出1-FFT(果聚糖:果聚糖1-果糖基转移酶)候选全长cDNA,序列分析表明该基因的开放阅读框中具有β-果糖苷酶单元(蔗糖结合框)、RDP域和EC域三个活性中心域.Southern杂交分析表明该基因在莴苣基因组中以单拷贝形式存在.利用农杆菌介导的叶盘转化法将该基因转入无1-FFT基因的烟草细胞,获得了转基因植株.体外酶反应证实转基因叶片提取物中具有1-FFT活性,该基因编码1-FFT.     

茎用莴苣冷藏条件及其效果研究

探讨了茎用莴苣在冷藏条件下保鲜技术措施，结果表明，带１／４￣１／３叶片的茎用莴茎在库温０￣２℃时，用塑料薄膜帐贮藏，帐内ＣＯ２浓度控制在１５％左右时，贮藏４０天商品率右达到９５％以上。     

时令清新的莴苣菜

莴苣。一名莴笋．别名千金菜，源自宋陶谷《清异录》：“千金菜．呙国使来汉．今莴苣也”。[编按]     

山莴苣苦素改善FFA诱导的HepG2细胞脂肪变性及氧化应激的研究

目的:研究山莴苣苦素对游离脂肪酸(FFA)诱导的HepG2细胞脂肪变性的改善作用,并初步探讨其可能作用机制.方法:观察山莴苣苦素对HepG2细胞活力的影响.采用FFA诱导培养HepG2细胞,构建脂肪变性模型(NAFLD体外模型),并用山莴苣苦素干预72h后,检测各组细胞内脂滴数量、甘油三酯(TG)和总胆固醇(TC)含量...