红外光控器在蜜丸包装机上的应用

中药大蜜丸及所用包装材料软、粘、轻、小、光,较难实现机械化自动包装。通常的监控方法不适合蜜丸的自动包装。采用红外线光电控制器,解决了自动包装蜜丸时出现的瞬间无纸、无丸等自动控制。     

Mandibular gland components of european and africanized honey bee queens (Apis mellifera L.)

The composition of the five-component honey bee queen mandibular gland pheromone (QMP) of mated European honey bee queens was compared to those of virgin and drone-laying (i.e., laying only haploid unfertilized eggs that develop into males), European queens and Africanized mated queens. QMP of mated European queens showed significantly greater quantities of individual components than all queen types compared, except for a significantly greater quantity of 9-hydroxy-(E)-2-decenoic acid (9-HDA) found in Africanized queens. Glands of European drone-laying queens contained quantities intermediate between virgin and mated queens, reflecting their intermediate reproductive state and age. QMP ontogeny shifts from a high proportion of 9-keto-(E)-2-decenoic acid (ODA) in young unmated queens to roughly equal proportions of ODA and 9-HDA in mated queens. A biosynthetic shift occurs after mating that results in a greater proportion of 9-HDA, methylp-hydroxybenzoate (HOB), and 4-hydroxy-3-methoxyphenylethanol (HVA) production, accompanied by a decreased proportion of ODA. Africanized QMP proportions of ODA and 9-HDA were significantly different from European queens. A quantitative definition of a queen equivalent of QMP is proposed for the various queen types, and a standard queen equivalent for mated European honeybee queen mandibular gland pheromone is adopted as 200µg ODA, 80µg 9-HDA, 20µg HOB, and 2 µg HVA.     

Gold immunochromatographic sensor for the rapid detection of twenty-six sulfonamides in foods

A gold immunochromatographic sensor (GICS) was developed for the rapid detection of 26 sulfonamides in honey samples.The sensor was based on a group-specific monoclonal antibody (mAb) that can recognize all 26 sulfonamides.Three haptens (hapten 1 with a thiazole ring,hapten 2 with a benzene ring,and hapten 3 with a straight carbon chain) were used for antigen preparation.With hybridoma technology,a group-specific mAb was screened with a 50％ maximal inhibitory concentration (IC50) against sulfathizole (STZ) and the other 25 analogues ranging from 0.08 to 90.18 ng/mL.Mono-dispersed gold nanoparticles were conjugated with the mAb to develop the lateral immunochromatographic strip.A labeled antibody concentration of 0.1 μg/mL and a coating antigen concentration of 0.2 μg/mL in the test line were chosen for strip preparation.Under optimized conditions,the visual limits of detection (vLOD) for the concentrations of STZ,sulfamethoxazole,sulfamethizole,sulfadiazine,sulfamerazine,sulfadimethoxine,sulfamonomethoxine,sulfameter,sulfamethoxypyridazine,and sulfachloropyridazine were 5,0.25,0.25,10,5,10,25,2.5,5,0.25,and 10 μg/kg,respectively.Scanner analysis in honey samples revealed good performance for detection of the 26 sulfonamides.Commercial honey samples were tested with the sensor and positive results were confirmed with high-performance liquid chromatography.The proposed strip sensor provides a convenient method for the rapid and reliable determination of sulfonamides pollutants in honey samples.     

凝固型蜂蜜酸奶的研制

凝固型蜂蜜酸奶是一种很有发展前景的高级饮品,以牛奶、蜂蜜为主要原料,有可口的酸甜味和特有的清香味,具有蜂蜜和牛奶双重的营养保健作用.同时蜂蜜酸奶的开发,也为蜂蜜的开发利用提供了一条新途径.该论文论述了新型凝固型蜂蜜酸奶的研制过程,主要从蜂蜜的用量、发酵时间、稳定剂用量和培养温度等各方面进行探索,确定了较佳的工艺参数,并进行了产品质量检测.结果表明:在蜂蜜添加量为6%,发酵剂为9%,琼脂为0.10%,于40～43℃条件下,产品风味最好,具有蜂蜜特有的清香味,酸甜宜口,受到消费者的欢迎.     

Effects of Alhagi Honey Polysaccharides as Feed Supplement on Intestine Function and Microbiome,Immune Function,and Growth Performance in Chicken

Hy-Line Brown chickens’ health is closely related to poultry productivity and it is mainly maintained by the immune system, healthy intestinal function, and microflora of chicken. Polysaccharides are biological macromolecules with a variety of activities that can be used as a potential prebiotic to improve poultry health. In this experiment, the function of Alhagi honey polysaccharides (AH) as an immunomodulator on the chicken was investigated. All chicken (120) were randomly distributed to four groups (five replicas/group, six hens/replica). A total of 0.5 mL water was taken orally by the chicken in control group. AH (0.5 mL) in different concentrations (three dosages, 0.3 g/kg, 0.6 g/k, and 1.2 g/kg) were used for the AH-0.3 g/kg, AH-0.6 g/k, and AH-1.2 g/kg group, respectively. The results showed that the growth performance of the chickens and the index of immune organs (the weight of immune organs/the body weight) were enhanced significantly after being AH-treated (p < 0.05). The content of sIgA and cytokines was upregulated remarkably in the intestine after being AH-treated (p < 0.05). The AH treatment significantly enhanced the intestinal epithelial barrier (p < 0.05). Moreover, the percentage of CD4⁺ and CD8⁺ T cells in the ileum, spleen, and serum were obviously upscaled (p < 0.05). In addition, the AH treatment significantly enhanced the production of short chain fatty acids (SCFAs) and improved the structure of gut microbiota (p < 0.05). In conclusion, we found that AH-1.2g/kg was the best dosage to improve the chicken’s health, and these data demonstrated that AH could be used as a potential tool to enhance growth performance through improving intestine function, immunity, and gut microbiome in chicken.     

发芽苦荞花生复合营养粉的研制

为丰富苦荞食品的种类,以发芽苦荞粉和花生蛋白粉为主要原料,添加水溶性大豆多糖(SSPS)及其它辅料,研制发芽苦荞花生复合营养粉。通过感官评价方法,结合结块率、保水力等物性指标,采用单因素实验确定烘烤温度和时间、苦荞粉细度及各原辅料的添加比例,并在该基础上通过正交实验确定了最佳配比。结果表明,制备发芽苦荞花生复合营养粉的最佳条件为:发芽苦荞粉在130℃下烘烤45 min,发芽苦荞粉粒径大小在80~100目;原辅料最佳配比为:发芽苦荞粉37.48%,花生蛋白粉9.37%,SSPS 3%,奶粉25%,木糖醇25%,β环糊精0.15%。在此条件下,发芽苦荞花生复合营养粉风味好,营养高,GABA含量高达24.62 mg/100 g DW,具有广泛的开发价值。      

减压处理对水蜜桃保鲜效果的影响

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大小曲混合发酵苦荞酒工艺研究及风味成分分析

对大小曲混合发酵苦荞酒的酿造工艺进行研究,以出酒率、总酸、总酯为指标,结合感官评价,通过单因素及正交实验确定苦荞酒最佳酿造工艺:小曲用量0.9%、高温曲用量2.5%、黄酒用量2%、发酵时间16d。该条件下出酒率为43%,总酸1.1g/L,总酯3.2g/L。经气相色谱及GC-MS分析,共分离鉴定出80种化合物,其中,乙酸乙酯含量1.4g/L,乳酸乙酯含量1.17g/L。与只用小曲对苦荞进行发酵相比,本实验提高出酒率4%,总酸提高57%,总酯提高113%,荞麦香味突出,口感醇和。      

蜂蜜酒酿造工艺研究

以神农架野花蜜为原料,采用自制纯种黑曲、清酒酵母培养的酒母酿造风味独特的蜂蜜酒。通过单因素和响应面实验,确定蜂蜜酒最佳酿造工艺条件:蜂蜜汁糖度24%,酒母用量32%,酵母营养剂用量0.2g/L,发酵温度25℃,发酵时间14d。该工艺酿造的蜂蜜酒醇厚丰满,蜜香与曲香协调,风格突出,营养丰富,酒精度14~15%vol,总酸6.5~6.8g/L,残糖6~7g/L,感官评分为95分。