采用烘制和烤制2种不同加工工艺制备黄精茶,并对其质构特性、挥发性成分、感官品质及抗氧化作用进行对比分析。结果表明,不同加工工艺对黄精茶色泽影响较大,但对其复水比、皱缩比及微观组织结构等质构特性影响不显著。固相微萃取/气相色...采用烘制和烤制2种不同加工工艺制备黄精茶,并对其质构特性、挥发性成分、感官品质及抗氧化作用进行对比分析。结果表明,不同加工工艺对黄精茶色泽影响较大,但对其复水比、皱缩比及微观组织结构等质构特性影响不显著。固相微萃取/气相色谱-质谱联用(solid phase microextraction combined with gas chromatography-mass spectrometry, SPME/GC-MS)分析结果表明,烘制和烤制黄精茶的主要呈香物质相似但含量不同,以烷类及芳香族化合物为主,而苯乙醇、甲基丁香酚、桉叶油醇可能是黄精茶特征性风味物质。感官品质以烘制黄精茶相对较好。与烤制黄精茶相比,烘制黄精茶更好地保留了总酚、总黄酮等生物活性物质,并具有更为显著的ABTS阳离子自由基、DPPH自由基清除作用。该研究为黄精的有效开发与利用提供了理论参考。展开更多
Aiming to controvert whether the photosynthetic capacity of transgenic rice expressing C4 genes is enhanced, with the C3-type untransformed rice （WT） and maize （a C4 plant） as controls, the activity of C4 photosyn...Aiming to controvert whether the photosynthetic capacity of transgenic rice expressing C4 genes is enhanced, with the C3-type untransformed rice （WT） and maize （a C4 plant） as controls, the activity of C4 photosynthetic enzymes, gas exchange parameters and water use efficiency （WUE） under different light intensities and temperatures, the stable carbon isotope ratio （8-3C） value and the metabolic index of active oxygen as well as plant yield parameters were determined in transgenic rice carrying the PEPC and PPDK genes （CK） in this study. The results showed that the light-saturated photosynthetic rate of CK was intermediate between that of WT and maize, with a slight bias towards that of maize. Under a high light intensity （1 200 μmol m^-2 s^-1） and high temperature （35℃）, CK still exhibited higher photosynthetic capacity, while the Gs decreased. The WUE of CK was only slightly increased, and was similar to that of WT. The δ13C value indicated that CK functioned as a C3 plant. In addition, the tolerance to photo-oxidation and grain yield of CK was enhanced by sprayed with NaHSO3. In conclusion, CK possesses higher photosynthetic productivity under the conditions of high photon flux density （PFD）, high temperature and spraying with NaHSO3 solution, thereby providing a new technical approach and physiological basis for constructing C4-like rice.展开更多
文摘采用烘制和烤制2种不同加工工艺制备黄精茶,并对其质构特性、挥发性成分、感官品质及抗氧化作用进行对比分析。结果表明,不同加工工艺对黄精茶色泽影响较大,但对其复水比、皱缩比及微观组织结构等质构特性影响不显著。固相微萃取/气相色谱-质谱联用(solid phase microextraction combined with gas chromatography-mass spectrometry, SPME/GC-MS)分析结果表明,烘制和烤制黄精茶的主要呈香物质相似但含量不同,以烷类及芳香族化合物为主,而苯乙醇、甲基丁香酚、桉叶油醇可能是黄精茶特征性风味物质。感官品质以烘制黄精茶相对较好。与烤制黄精茶相比,烘制黄精茶更好地保留了总酚、总黄酮等生物活性物质,并具有更为显著的ABTS阳离子自由基、DPPH自由基清除作用。该研究为黄精的有效开发与利用提供了理论参考。
基金supported in part by the State Key Basic Research and Development Plan of China (973Program,G1998010100)the College Natural Science Foundation of Jiangsu Province of China (08KJD180012)the Key Subject Ecology of Nanjing Xiaozhuang University of China (2005NXY01)
文摘Aiming to controvert whether the photosynthetic capacity of transgenic rice expressing C4 genes is enhanced, with the C3-type untransformed rice （WT） and maize （a C4 plant） as controls, the activity of C4 photosynthetic enzymes, gas exchange parameters and water use efficiency （WUE） under different light intensities and temperatures, the stable carbon isotope ratio （8-3C） value and the metabolic index of active oxygen as well as plant yield parameters were determined in transgenic rice carrying the PEPC and PPDK genes （CK） in this study. The results showed that the light-saturated photosynthetic rate of CK was intermediate between that of WT and maize, with a slight bias towards that of maize. Under a high light intensity （1 200 μmol m^-2 s^-1） and high temperature （35℃）, CK still exhibited higher photosynthetic capacity, while the Gs decreased. The WUE of CK was only slightly increased, and was similar to that of WT. The δ13C value indicated that CK functioned as a C3 plant. In addition, the tolerance to photo-oxidation and grain yield of CK was enhanced by sprayed with NaHSO3. In conclusion, CK possesses higher photosynthetic productivity under the conditions of high photon flux density （PFD）, high temperature and spraying with NaHSO3 solution, thereby providing a new technical approach and physiological basis for constructing C4-like rice.
