The aim was to protect the Henan Yellow River carp germplasm resources and provide a scientific basis for the meat quality improvement of Yellow River carps. With artificially farmed and wild Henan Yellow River carps ...The aim was to protect the Henan Yellow River carp germplasm resources and provide a scientific basis for the meat quality improvement of Yellow River carps. With artificially farmed and wild Henan Yellow River carps as the research objects, comparative study on muscle fiber diameter and density, routine nutritional composition, calcium and phosphorus contents and amino acids composition was conducted between the two groups of carps. The results showed that the moisture content was significantly higher （P 〈0.05）, the crude fat and crude protein contents were significantly lower （P〈0.05）, the essential amino acids and total amino acids contents were lower （P〉0.05）, the phosphorus content was higher （P 〉0.05）, and the calcium content was lower （P〉0.05） in the wild group compared with those in the farming group. The analysis of muscle fiber characteristics showed that there were significant differences in the average muscle fiber diameter （P〈0.05） and muscle fiber density （P〈0.01） between the two groups of Henan Yellow River carps.展开更多
In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first ...In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.展开更多
In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and deter...In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and determine the nutrient component contents, and the subjective factors （taste） and objective factors （nutrient component contents） influencing the sensory quality of Chinese cabbage were ana- lyzed by multiple regression and path analysis. The results showed that two regres- sion equations were obtained： yr （raw quality）=0.310 3＋0.254 0xl （juiciness）＋0.176 2 x2 （sweetness）＋0.221 6x3 （crispness）＋0.319 9x4 （flavor）; Yc （cooked quality）=0.204 4＋ 0.250 9 xs （residue）＋0.246 9x6 （cooked sweetness）＋0.182 5x7 （softness）＋0.323 lx8 （cooked flavor）. The path analysis results showed that among the sensory indices, the total coefficients of sweetness and juiciness were 0.445 3 and 0.427 6, respec- tively. It indicated they were the main factors affecting the raw quality of Chinese cab- bage, followed by flavor and crispness. Sweetness, with total coefficient of 0.515 2, showed the greatest effect on the cooked quality of Chinese cabbage, followed by residue, cooked flavor and softness. The effects of nutrient component contents on the sensory quality of Chinese cabbage were further analyzed, and the regression equa- tions were obtained： y, =-32.192 0＋0.389 3xw （moisture content）＋1.169 8x~ （soluble sugar content）; Yc = 7.497 1＋0.732 6xs - 5.668 8x, （organic acid content）-2.176 3x~ （crude fiber content）. The standardized regression coefficients of soluble sugar con- tent were all highest with the value of 0.580 7 in the raw quality regression equa- tion and 0.325 0 in the cooked quality one, indicating that among the six nutrient components, the soluble sugar content was the main factor affecting both raw and cooked quality of Chinese cabbage. This study will provide certain basis for quality evaluation, selection and breeding of high-quality Chinese cabbage.展开更多
This study analyzed the tartary buckwheat recorded in the books Catalogue of Crop Germplasm Resources in Shanxi Province and Catalogue of Chinese Buckwheat Germplasm Resources by Excel 2003 and DPS 7.5 from the aspect...This study analyzed the tartary buckwheat recorded in the books Catalogue of Crop Germplasm Resources in Shanxi Province and Catalogue of Chinese Buckwheat Germplasm Resources by Excel 2003 and DPS 7.5 from the aspects of distribution areas,main agronomic traits and nutritional components,so as to lay a foundation for the selection of excellent buckwheat germplasm resources and improvement of buckwheat varieties.The results showed that different buckwheat varieties vary in plant height,node number of the main stem,grain weight per plant,grain weight per plant and kilo-grain weight.Compared with the national average values,buckwheat in Shanxi is higher in protein and fat,but lower in vitamin E and vitamin PP;it is rich in Ca,Mg,Cu,P,Se,Fe,Mn and Zn;and it contains 18 amino acids with the content of glutamic acid being the highest and the content of tryptophane being the lowest.After analyzing and classifying the tartary buckwheat germplasm resources recorded in Catalogue of Grop Germplasm Resources in Shanxi Province and Catalogue of Chinese Buckwheat Germplasm Resources,breeders could breed new varieties with high yield and quality and strong stress resistance by crossbreeding with these germplasm resources.展开更多
[Objective] The aim was to identify the nourishing compositions of Fagopyrum tataricum and screen high-quality buckwheat materials.[Method]A total of 10 species of buckwheat including T32,T31,T30,T14,T28,T23,T24,Jiuji...[Objective] The aim was to identify the nourishing compositions of Fagopyrum tataricum and screen high-quality buckwheat materials.[Method]A total of 10 species of buckwheat including T32,T31,T30,T14,T28,T23,T24,Jiujiang Buckwheat,Weiku 2 and WK-1 were employed as experimental materials,and the contents of the nutritional components（including total sugar,reducing sugar,starch,amylose,amylopectin and protein）,flavonoids content,physical and chemical characteristics（such as expansive force,water holding capacity）of them were respectively measured.[Result]There were significant differences in contents of soluble protein,total sugar,reduced sugar,amylase and expansive force among the cultivars,but the differences in contents of total starch,amylopectin,flavonoids content and water holding capacity were not significant.[Conclusion]The starch content in seeds of buckwheat was relatively high,and amylopectin was the main composition.展开更多
This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis...This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis of slaughter per-formance, muscle quality and muscle nutrients. The results showed that the pre-slaughter body weights, dressing percentages, meat percentages and carcass meat production rates of male and female Tibetan goats were （14.33±1.53） and （12.50±2.18） kg, （42.11±5.26）% and （43.85±4.51）%, （31.34±3.36）% and （32.84±3.16）%, and （72.34±0.54）% and （72.30±0.78）%, respectively. There were smal differences in car-cass size, carcass segmentation, muscle fiber properties, muscle quality, muscle nu-tritional composition, muscle minerals contents and muscle heavy metals contents between male and female Tibetan goats. A total of 18 kinds of amino acids were detected in the muscle of male and female Tibetan goats. The EAA/TAA ratios and EAA/NEAA ratios of male and female Tibetan goats were （39.18＆#177;0.38）%and （38.70±0.72）%, and （64.31±1.03）% and （63.21±1.92）%, respectively.展开更多
In the present study, the nutritional compositions of maca which was grown in a mountain area at an elevation of 2 200-2 800 m of Ebian County,Sichuan Province were measured, and then HPLC analysis on two representati...In the present study, the nutritional compositions of maca which was grown in a mountain area at an elevation of 2 200-2 800 m of Ebian County,Sichuan Province were measured, and then HPLC analysis on two representative active compounds（macaene and macamide） in the maca sample was performed.The results revealed that there were 24.20% total protein, 18.40% total amino acids（including 3.84% arginine）, 42.80% total sugars, 1.36% fat and kinds of minerals（including 1.14% potassium） in Ebian maca. HPLC fingerprints of macaene and macamide of Ebian maca were similar to those of Peru maca. The results suggested that maca could be cultivated with good quality in some mountain areas with an altitude1 000 m lower than the origin place in Peru.展开更多
Suspension cell cultures of Maytenus hookeri Loos. (Celastraceae) in SH media were established from the calli induced from the leaves and young steins of M. hookeri on MS media with the supplement of 2 mg/L 2,4-D and ...Suspension cell cultures of Maytenus hookeri Loos. (Celastraceae) in SH media were established from the calli induced from the leaves and young steins of M. hookeri on MS media with the supplement of 2 mg/L 2,4-D and 0.1 mg/L KIN (kinetin). Ethyl acetate extract of the cultures showed inhibitory activities against Penicillium avellaneum UC-4376 which was sensitive to maytansinoids. Exhaustive isolation of natural products from a large scale of suspension cell cultures did not yield maytansine instead of affording nine compounds including one novel triterpenoid, named 2, 3-diacetoxyl maytenusone (1), and eight known ones including squalene (2), beta-sitosterol (3), 2', 3', 4-triacetyl-sitoindoside I (4), salaspermic acid (5), maytenonic acid (6), 2alpha-hydroxy-maytenonic acid (7), 6, 11,12-trihydroxy-8, 11, 13-abietrien-7-one (8) and 11, 12-dihydroxy-8, 11, 13-abietatrien-7-one (9) elucidated on the basis of 1D and 2D NMR data. The H-1-NMR and C-13-NMR assignments were made for 1, 5, 6 and 7, while the C-13-NMR assignments for 5 and 6 were revised. The chemical results suggested that the suspension cell cultures of M. hookeri did not produce maytansinoids under the reported experiment conditions.展开更多
基金Supported by National Natural Science Foundation of China(U1304324)~~
文摘The aim was to protect the Henan Yellow River carp germplasm resources and provide a scientific basis for the meat quality improvement of Yellow River carps. With artificially farmed and wild Henan Yellow River carps as the research objects, comparative study on muscle fiber diameter and density, routine nutritional composition, calcium and phosphorus contents and amino acids composition was conducted between the two groups of carps. The results showed that the moisture content was significantly higher （P 〈0.05）, the crude fat and crude protein contents were significantly lower （P〈0.05）, the essential amino acids and total amino acids contents were lower （P〉0.05）, the phosphorus content was higher （P 〉0.05）, and the calcium content was lower （P〉0.05） in the wild group compared with those in the farming group. The analysis of muscle fiber characteristics showed that there were significant differences in the average muscle fiber diameter （P〈0.05） and muscle fiber density （P〈0.01） between the two groups of Henan Yellow River carps.
基金Supported by National Science and Technology Support Program"Integration and Demonstration of Security Technology for Production-Ecosystem-Life in Key Pastoral Areas"(2012BAD13B00)National Science and Technology Support Program"In-tegration and Demonstration of Optimized Security Technology for Production-Ecosystem-Life in the Pastoral Area of Northwest Sichuan"(2012BAD13B06)~~
文摘In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.
基金Supported by Major State Basic Research Development Program of China(973Program)(2012CB113906)National Natural Science Foundation of China(31171970)+1 种基金National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2012BAD02B01)National Staple Vegetable Industry Technology System(CARS-25-A-11)
文摘In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and determine the nutrient component contents, and the subjective factors （taste） and objective factors （nutrient component contents） influencing the sensory quality of Chinese cabbage were ana- lyzed by multiple regression and path analysis. The results showed that two regres- sion equations were obtained： yr （raw quality）=0.310 3＋0.254 0xl （juiciness）＋0.176 2 x2 （sweetness）＋0.221 6x3 （crispness）＋0.319 9x4 （flavor）; Yc （cooked quality）=0.204 4＋ 0.250 9 xs （residue）＋0.246 9x6 （cooked sweetness）＋0.182 5x7 （softness）＋0.323 lx8 （cooked flavor）. The path analysis results showed that among the sensory indices, the total coefficients of sweetness and juiciness were 0.445 3 and 0.427 6, respec- tively. It indicated they were the main factors affecting the raw quality of Chinese cab- bage, followed by flavor and crispness. Sweetness, with total coefficient of 0.515 2, showed the greatest effect on the cooked quality of Chinese cabbage, followed by residue, cooked flavor and softness. The effects of nutrient component contents on the sensory quality of Chinese cabbage were further analyzed, and the regression equa- tions were obtained： y, =-32.192 0＋0.389 3xw （moisture content）＋1.169 8x~ （soluble sugar content）; Yc = 7.497 1＋0.732 6xs - 5.668 8x, （organic acid content）-2.176 3x~ （crude fiber content）. The standardized regression coefficients of soluble sugar con- tent were all highest with the value of 0.580 7 in the raw quality regression equa- tion and 0.325 0 in the cooked quality one, indicating that among the six nutrient components, the soluble sugar content was the main factor affecting both raw and cooked quality of Chinese cabbage. This study will provide certain basis for quality evaluation, selection and breeding of high-quality Chinese cabbage.
文摘This study analyzed the tartary buckwheat recorded in the books Catalogue of Crop Germplasm Resources in Shanxi Province and Catalogue of Chinese Buckwheat Germplasm Resources by Excel 2003 and DPS 7.5 from the aspects of distribution areas,main agronomic traits and nutritional components,so as to lay a foundation for the selection of excellent buckwheat germplasm resources and improvement of buckwheat varieties.The results showed that different buckwheat varieties vary in plant height,node number of the main stem,grain weight per plant,grain weight per plant and kilo-grain weight.Compared with the national average values,buckwheat in Shanxi is higher in protein and fat,but lower in vitamin E and vitamin PP;it is rich in Ca,Mg,Cu,P,Se,Fe,Mn and Zn;and it contains 18 amino acids with the content of glutamic acid being the highest and the content of tryptophane being the lowest.After analyzing and classifying the tartary buckwheat germplasm resources recorded in Catalogue of Grop Germplasm Resources in Shanxi Province and Catalogue of Chinese Buckwheat Germplasm Resources,breeders could breed new varieties with high yield and quality and strong stress resistance by crossbreeding with these germplasm resources.
基金Supported by Science and Technology Foundation of Guizhou Province([2009]2108)Doctoral Scientific Research Foundation of Guizhou Normal University[2008],Key Program of Student Scientific Research Foundation of Guizhou Normal University[2010]~~
文摘[Objective] The aim was to identify the nourishing compositions of Fagopyrum tataricum and screen high-quality buckwheat materials.[Method]A total of 10 species of buckwheat including T32,T31,T30,T14,T28,T23,T24,Jiujiang Buckwheat,Weiku 2 and WK-1 were employed as experimental materials,and the contents of the nutritional components（including total sugar,reducing sugar,starch,amylose,amylopectin and protein）,flavonoids content,physical and chemical characteristics（such as expansive force,water holding capacity）of them were respectively measured.[Result]There were significant differences in contents of soluble protein,total sugar,reduced sugar,amylase and expansive force among the cultivars,but the differences in contents of total starch,amylopectin,flavonoids content and water holding capacity were not significant.[Conclusion]The starch content in seeds of buckwheat was relatively high,and amylopectin was the main composition.
文摘This study aimed to study the germplasm characteristics of Tibetan goat distributed in Sichuan. Three male and three female goats of twelve-month-old Ti-betan goat were selected, and they were slaughtered for analysis of slaughter per-formance, muscle quality and muscle nutrients. The results showed that the pre-slaughter body weights, dressing percentages, meat percentages and carcass meat production rates of male and female Tibetan goats were （14.33±1.53） and （12.50±2.18） kg, （42.11±5.26）% and （43.85±4.51）%, （31.34±3.36）% and （32.84±3.16）%, and （72.34±0.54）% and （72.30±0.78）%, respectively. There were smal differences in car-cass size, carcass segmentation, muscle fiber properties, muscle quality, muscle nu-tritional composition, muscle minerals contents and muscle heavy metals contents between male and female Tibetan goats. A total of 18 kinds of amino acids were detected in the muscle of male and female Tibetan goats. The EAA/TAA ratios and EAA/NEAA ratios of male and female Tibetan goats were （39.18＆#177;0.38）%and （38.70±0.72）%, and （64.31±1.03）% and （63.21±1.92）%, respectively.
基金Supported by the Fund for Talented Scholars of Sichuan Academy of Agricultural SciencesSpecial Fund for New Subjects from the Innovation Capability Promotion Project of Sichuan Provincial Department of Finance(2013xxxk-020)~~
文摘In the present study, the nutritional compositions of maca which was grown in a mountain area at an elevation of 2 200-2 800 m of Ebian County,Sichuan Province were measured, and then HPLC analysis on two representative active compounds（macaene and macamide） in the maca sample was performed.The results revealed that there were 24.20% total protein, 18.40% total amino acids（including 3.84% arginine）, 42.80% total sugars, 1.36% fat and kinds of minerals（including 1.14% potassium） in Ebian maca. HPLC fingerprints of macaene and macamide of Ebian maca were similar to those of Peru maca. The results suggested that maca could be cultivated with good quality in some mountain areas with an altitude1 000 m lower than the origin place in Peru.
文摘Suspension cell cultures of Maytenus hookeri Loos. (Celastraceae) in SH media were established from the calli induced from the leaves and young steins of M. hookeri on MS media with the supplement of 2 mg/L 2,4-D and 0.1 mg/L KIN (kinetin). Ethyl acetate extract of the cultures showed inhibitory activities against Penicillium avellaneum UC-4376 which was sensitive to maytansinoids. Exhaustive isolation of natural products from a large scale of suspension cell cultures did not yield maytansine instead of affording nine compounds including one novel triterpenoid, named 2, 3-diacetoxyl maytenusone (1), and eight known ones including squalene (2), beta-sitosterol (3), 2', 3', 4-triacetyl-sitoindoside I (4), salaspermic acid (5), maytenonic acid (6), 2alpha-hydroxy-maytenonic acid (7), 6, 11,12-trihydroxy-8, 11, 13-abietrien-7-one (8) and 11, 12-dihydroxy-8, 11, 13-abietatrien-7-one (9) elucidated on the basis of 1D and 2D NMR data. The H-1-NMR and C-13-NMR assignments were made for 1, 5, 6 and 7, while the C-13-NMR assignments for 5 and 6 were revised. The chemical results suggested that the suspension cell cultures of M. hookeri did not produce maytansinoids under the reported experiment conditions.
