柳杉第一代种子园种子发芽品质分析

对柳杉一代种子园的27个无性系种子发芽品质进行了测定分析。该种子园无性系间种子发芽率差异显著,总体发芽率水平较低,平均为6.32%;未萌发粒中,涩粒占73%,空粒占23%,涩粒和空粒是导致种子发芽率低的主要原因。

微酸性电解水对黄豆发芽的影响

该研究将不同电解质(NaCl和HCl)电解生成的有效氯浓度分别为35和70 mg/L的微酸性电解水(slightly acidic electrolyzed water,SAEW)应用于黄豆发芽过程,以自来水为对照,考察SAEW的杀菌效果以及对黄豆芽的发芽特性、生长指标和营养物质含量等方面的影响。结果表明,与自来水相比,SAEW处理的黄豆和黄豆芽表面的菌落总数、大肠菌群、霉菌和酵母总数均明显下降;SAEW处理对黄豆的吸水率、发芽率和产量无负面影响(SAEW处理组芽长短但茎粗大,鲜重无明显变化);SAEW处理组黄豆芽中V C和类黄酮含量随电解质不同有所差异(电解HCl生成的SAEW处理组V C和类黄酮含量显著高于电解NaCl生成的SAEW处理组)。鉴于上述研究结果,可将SAEW(以HCl为电解质)用于黄豆发芽过程,保障黄豆芽的微生物安全和营养特性。

Effect of germination on the nutritional quality of Pearl millet

Changes in proximate composition, trypsin inhibitor activity, phytic acid, tannins, in vitro protein digestibility and amino acids content of Pearl millet were investigated after germination for 5 days. Germination significantly increased protein content of pearl millet, with a parallel decrease in lipid and carbohydrates. Trypsin inhibitor activity and the phytic acid content showed significant decrease whereas tannin content increased after 5 days germination. In vitro protein digestibility （IVPD） was significantly decreased with germination, suggesting that tannins may be responsible for enzymes inhibition. Amino acid analysis revealed significant increase in essential amino acids and none essential amino acids.