甜叶菊糖的组份分离与味质改进研究进展

对甜菊叶提取物中甜菊甙及甜双萜糖甙相关物的组份分离、测定以及为改进味质采用的酶转糖基化法、酯化法、掺杂法等手段进行概要评述。

维吾尔医辨证治疗淡味黏液质型心包积液23例

目的:探讨维医辨证治疗淡味黏液质型心包积液的有效方法。方法:23例淡味黏液质型心包积液患者,采用维医辨证法,服用以达瓦衣米西克阿日为主方随证加减的成药。结果:23例患者中,完全缓解15例,部分缓解5例,无效3例,总有效率达87%。结论:维医辨证治疗淡味黏液质型心包积液不仅对于身体状况良好的患者,而且对于体质虚弱、临床症状复杂多样的患者(尤其是老人)来说,是一种较理想的治疗方法。是临床开展治疗心包积液的另一有效途径,临床应用值得推广。

艺术原创的生态性:味与魅力

艺术原创作品应该是一个生态系统。它表现为艺术本源的本真深邃、形象的结实饱满以及艺术结构的生命张力和整体平衡。形象根于作品结构之中,艺术整体结构的多维深度的自然和谐,是形象发生魅力的深厚基础。趣味是"灵魂的微笑",是艺术生命的形态表现,于独特的趣味表象之中包裹着味之深意或美的内质,"味外之旨",即是上乘的作品境界。味或魅力,是复杂的生态的艺术形象整体结构的效应。

当代小说:民间精神的历史遭际——“一体两味”的病象症候

相对五四时期质体圆融的小说而言,建国后的小说创作,存在着形态单一、内容附会,情感投向茫然的病症。究其因,是作家民间立场被阉割、作品民间精神被丧落所致。本文就五十余年的小说现状,从偏枯———民间立场的移位;尴尬———情感投向的两难;原点———民间精神的皈依三个层面,论述当代小说民间立场的历史遭际,以及在新时期涵融了民间精神后的小说土地生根意识的皈依,小说文化内涵的加大,小说人性边界的拓展,小说情感世界的揭秘,小说修辞美学突破的全方位回归史线。其旨在阐明,作为意识形态的文学,惟有求取民间精神与政治文明的整合,才能赋予文学永久的生命基质,才能达到文学所回应的社会期值。

不同产地两种苍术的定性识别模型及其“辨味论质”机制研究

目的定量表征不同产地茅苍术、北苍术的味道,建立可快速鉴别茅、北苍术及其产地的定性识别模型,探讨其“辨味论质”的内在机制。方法运用电子舌技术测定23批苍术药材的味道量化值,应用聚类分析(CA)、主成分分析(PCA)及判别因子分析(DFA)等方法构建识别茅、北苍术及其产地的定性识别模型,对挥发油含量与味道值进行相关性分析。结果PCA、DFA、CA模型可有效区分茅、北苍术,DFA模型可有效区分不同产地的茅苍术,发现苍术药材挥发油的含量与自身味道具有一定相关性。结论电子舌结合化学计量学方法可区分茅、北苍术及其产地,苍术“辨味论质”机制与挥发油有相关性,为鉴别中药提供了新的思路与方法[1]。

Performance and Inheritance of Rice Starch RVA Profile Characteristics

The classification and inheritance of rice starch RVA profiles were studied by testing RVA profiles of F2 clonally propagated population and some varieties, including japonica, indica, and glutinous types. All the RVA profiles of accessions could be divided into six kinds based on the cluster analysis, that is A, B, C, D, E and F. Feature profile of sticky variety was type A. The profiles of indica varieties could be presented as B, C, D, E and F types and that of japonica varieties fell into D, E and F types.RVA profiles of the rice were mainly affected by apparent amylose content (AAC), but the difference of RVA profiles could also be detected in the varieties with similar AAC. The close relationship between RVA profile indices and sensory of low or middle AAC varieties suggested that the RVA profiles can be used as indirect index to evaluate eating and cooking quality. In four hybrid combinations, the component indices of RVA profiles of F1 were between those of its parents except peak viscosity and pasting temperature. Also, in F2 clonally propagated population, all the components of the RVA profiles showed continuous segregation,suggesting that all of them were controlled by a series of minor genes, although Wx gene may play an important role in determining the RVA profiles. These results may provide some new information useful for rice quality breeding program.

A Review of Factors Influencing Intramuscular Fat Content in Porcine Meat

Intramuscular fat （IMF）, an important flavor precursor of porcine meat, is closely related to pork quality traits such as pH, color, tenderness, water-holding capacity （WHC） and juiciness, and thus is one of the important factors affecting pork quality. Pork IMF content is not only associated with swine breed on heredity, but also influenced by the alteration of nutrients in diet. These may give a possibility for researchers to improve the IMF content and pork quality by their work on swine breed or heredity, and nutrition regulation in diet. Therefore, this article summarizes the effects of swine breed and nutrition regulation on IMF content briefly to provide some information for future researches.

克拉申语言输入假说对高级英语课堂教学的启示

美国语言学家克拉申（s．Krasherl）提出了著名的克拉申语言输入假说，即语言学习者的语言能力是通过语言输入得以实现的。通过对高级英语课堂教学及输入假说的分析，可以使教师在高级英语课堂教学中应注重有质、有量和有趣味的语言输入，强调学生的参与及充分发挥教师的作用。

Effects of Nitrogen Fertilizer on Grain Quality of Different Cultivars of Japonica Rice

Three cultivars of Japonica rice:hybrid Japonica rice,inbred Japonica rice and soft Japonica rice,were used to study the effects of recommended nitrogen fertilizer on grain quality including milling,appearance,nutrition,cooking and eating quality,pasting property and their relationships in direct seeding rice.Recommended nitrogen fertilizer improved the brown rice rate,the milled rice rate,and the protein content;increased the chalky grain rate and the chalkiness,and reduced the amylose content,palatability and pasting viscosity.The nitrogen fertilizer caused the appearance,the cooking and the eating quality to deteriorate.Lower amylose content and protein content were found in soft Japonica rice compared to those in hybrid Japonica or inbred Japonica rice under the condition of the recommended rate of nitrogen fertilizer,contributing to high cooking and eating quality.Correlation analysis indicated that palatability was negatively correlated with amylose content,protein content,hardness and gelatinization temperature,and was positively correlated with stickiness,peak viscosity and breakdown.Therefore,the decreased amylose and protein content of the soft Japonica rice cultivar planted under the condition of the recommended rate of nitrogen fertilizer is beneficial to achieving high taste quality.

Effects of γ Irradiation on the Volatile Components, Texture, Color and Microstructure of Sun-cured Crispy Radish

To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effects on the composition and content of volatile components in sun-cured crispy radish, which increased the content of aldehydes, ketones and sulfur-containing substances. Increasing doses of irradiation caused declines in characteristics such as crispness, hardness,cohesiveness, and chewiness. Compared with the control, there were no obvious effects of γ irradiation on brightness L*, red-green value a* and yellow-blue value b*,and the total color difference ΔE was not significant. Scanning electron microscopy revealed that, after γ irradiation at a dose of 13.72 kGy, the vascular tissue in the radish root-skin was slightly damaged, and some small folds appeared on the cell wall of parenchymal cells in the flesh part, covered with a small amount of tiny particles. Considering the effects of γ irradiation on the quality of sun-cured crispy radish, low doses of γ irradiation are recommended, and this study can be a reference for the application of γ irradiation in the preservations of radish and similar vegetable products.

Genotype Analysis of Yuzhenxiang, a Long Grain, High Quality Aromatic Rice Cultivar

In China,the market share of a rice cultivar is mainly determined by its yield and quality.Yuzhenxiang is a high-quality variety with extra-slender grain shape,good quality and unique aroma.In order to investigate its genetic background,12 pairs of functional markers were used to detect the genotype distribution of eight major grain shape genes including GS3,GW5,GS6,GW6a,GL7/GW7,GLW7,GW8,GS9,one amylase gene Wx and one aroma gene BADH2 in Yuzhenxiang by using Nipponbare,9311,Huazhan,Zhonghui 8015 and Zhonghui 9308 as controls.The results indicated that the slender grain type of Yuzhenxiang was probably affected by GS3 and GL7/GW7 with the positive co-regulation of multiple grain shape genes,and its outstanding rice quality may be resulted from the cumulative effects of GLW7,GW8 and Wx genotypes,while its unique aroma may be mainly regulated by BADH2-E7 deletion.

日本の寒地,北海道における2030年代の水稲生育への温暖化の影響予測とその対対(日语原文)

北海道では1980年代から2010年代まで,水稲圃場栽培期間である5–9月の気温は年代とともに上昇した。そこで,直近の2010年代(2010-2019年平均)と比べて,2つの2030年代の予測気象から,既報の関係式より水稲生育を予測した。その結果,2030年代では2010年代に比べ,限界移植日(移植早限)が水稲栽培17地域の平均で8~9日早い。また,早限出穂期が1~5日早く,晩限出穂期が1~5日遅く,安全出穂期間が2~10日長い。出穂期は1~3日早い。出穂期から晩限出穂まで2~9日長いため,遅延型冷害の発生がやや少ない。生育期別気象は,出穂前24日以降30日間では生育が早いため平均気温が同じかやや低い。出穂前10日以降40日間および出穂期以降40日間では平均気温がやや高く,日射量はやや少ない。そのため,玄米収量は96~98%とやや低く,潜在収量性を示す気候登熟量示数は同じである。障害不稔発生に関係する穂ばらみ期冷害危険期の平均気温はわずかに低いかほぼ同じであるため,冷害発生の危険性は残る。一方,不稔発生をもたらす低温域の出現頻度には,地域間で差異がある。精米蛋白質含有率は同じであるが,アミロース含有率はやや低く,やや良食味である。米粒外観品質では被害粒歩合と着色粒歩合は一定の傾向がなく,未熟粒歩合はやや高い。精米白度は同じであるが,玄米白度はやや高い。以上の予測に対する技術的対応方向を示した。

营养中的“机灵鬼”

多年前的一个春天，3、4月份，老舅去南方出差，带回来两根牛角样的东西，说炒菜脆生生的可好吃了。于是老妈也依照老舅的描述，一层层的剥了外皮，掐一下感觉下边的比较老，于是切掉，留下上边嫩的部分炒了肉片。当全家人满含期待的吃一口以后，全都傻眼了，

Study on Aroma Components of Six Kinds of Plum Fruits

[Objective] The aim was to study the aromas composition of plum fruit. [Method] The aroma components of six kinds of plum fruits were analyzed by SPME, detected and identified by GC-MS.[Result] 85 kinds of aroma substances were separated and identified, including 40 kinds of common components.The experiments had good reproducibility by strictly controlling the desorption temperature, time and sample holding time.The obtained chromatographic peak retention time and the normalized area variation coefficient CV% values were between 0.03% -0.54% and 5.85% -18.08% by experimenting the five precision of AoLi13.The qualitative and quantitative were fully meet repeatability requirements for test samples. [Conclusion] The study provided scientific basis for the development and process of plum industry in China.

Crystal Structure and Spectroscopic Properties of [Ni(phen)_3]Pic_2·2CH_3CN

The crystal structure of the title complex having the stoichiometric formula [Ni\|(phen) 3]Pic 2·2CH 3CN (Pic=picrate anion; phen=1,10\|phenanthroline) has been determined by single-crystal X-ray diffraction. The crystal (C 52 H 34 N 14 O 14 Ni, M r=1137.63) belongs to the triclinic system, space group P1(#2) with the following crystallographic parameters: a = 14\^130(1), b=15\^256(3), c=13.673(2); α=109.11(1), β =90.92(4), γ=66.75(3)°; V=2537\^72 3, D c=1.489g/cm 3, μ(MoKα)=4.66cm -1 , F(000)=1168, Z=2, and final R=0.062 and R w=0.078 for 4917 observed reflections (I>2.00σ(I)). The analytical results of crystal structure and spectroscopic properties show that nickel(II) cation coordination environment is a distorted octahedral geometry, the Ni 2+ ion is coordinated with six nitrogen atoms~ of three phen directly, while two picrate anions and two acetonitrile molecules do not take part in coordination~.

Searching for Flavor-Changing Neutral-Current Signals via e^+e^-(γγ)→th_t^0 in Topcolor-Assisted Technicolor Model

In the context of the top-color-assisted technicolor （TC2） model, the flavor-changing neutral-current （FCNC） interaction induced by the top-higgs （hOt） are predicted at tree level. We study the relevant processes of e＋e-（γγ）→tcht0 at the International Linear Collider （ILC）. It is found that these rare processes production rates can be enhanced significantly in the TC2 model. Especially for the process γγ→tcht0, the total cross section will reach a few fb in the reasonable parameter space. We also calculate the distributions of transverse momenta, pseudo-rapid and invariant mass of the top-higgs. In view of the main decay modes of top-higgs for mho 〈 2mr, we find that there will be several hundreds FCNC events produced at the ILC with annually integral luminosity of 500 fb-1. Due to the clean background, such FCNC signals can possibly be detected at the ILC.

Allium sativum Flavor Compounds as an Indicator for Garlic Identity and Quality Determination

The objective of the study was to research the aroma profile of volatile compounds in garlic subspecies originating from Latvia, and compare them with the aroma composition of garlic grown in the region of Midi-Pyrenees （France）. It was established that hard-neck garlic tends to contain more diallyl disulfide （DADS）, the main decomposition product of allicin. Compared to the hard-neck subspecies, the content of allyl mercaptan, one of the major compounds producing the strong odor detectable after ingestion of garlic, was significantly lower in the soft-neck garlic clones. The amount of cyclic compound 3-vinyl-1,2-dithiin differed considerably with higher contents in the soft-neck subspecies. The results also demonstrate the soft-neck garlic as a more suitable subspecies for long-term storage. In general, the results show no significant difference in the content of DADS and the total content of other flavor compounds between hard-neck and soft-neck garlic grown in the region of Midi-Pyrenees and Latvia. However, comparing garlic subspecies originating from France and Latvia by the content of allyl mercaptan, 1,2-dithiolane and 3-vinyl-1,2-dithiin, a considerable proportional difference of these volatiles was determined. Also, a significant difference was established in the content of DADS between the white garlic variety ＂Blanc de Lomagne＂ （France, region of Midi-Pyrenees） and white garlic grown in other countries. The results of this study suggest the suitability of solid phase microextraction （SPME） and gas chromatography （GC） methods for quality control of garlic originating from France.

Nutritional Properties of Commercial Flavored Milk

Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.

Identification of Odor Volatile Compounds and Deodorization ofPaphia undulata Enzymatic Hydrolysate

Unfavorable fishy odour is an inevitable problem in aquatic products. In the present study, headspace solid-phase mi- croextraction gas chromatography mass spectrometry （HS-SPME-GC-MS） analysis of volatiles from untreated samples and three deodorized samples （under the optimal conditions） ofPaphia undulata enzymatic hydrolysate revealed that the compounds contrib- uting to the distinctive odor were 1-octen-3-ol, n-hexanal, n-heptanal, 2,4-heptadienal, and 2,4-decadienal, whereas n-pentanal, n-octanal, n-octanol, benzaldehyde, 2-ethylfuran and 2-pentylfuran were the main contributors to the aromatic flavor. The deodoriz- ing effects of activated carbon （AC） adsorption, yeast extract （YE） masking and tea polyphenol （TP） treatment on a P. undulata en- zymatic hydrolysate were investigated using orthogonal experiments with sensory evaluation as the index. The following optimized deodorization conditions were obtained： AC adsorption （35 mg mL-1, 80℃, 40 rain）, YE masking （7 mgmL l, 45 ℃, 30 min） and TP treatment （0.4mgmL-l, 40℃, 50min）. AC adsorption effectively removed off-flavor volatile aldehydes and ketones. YE masking modified the odor profile by increasing the relative contents of aromatic compounds and decreasing the relative contents of aldehydes and ketones. The TP treatment was not effective in reducing the odor score, but it significantly reduced the relative content of alde- hydes while increasing that of alkanes. It is also notable that TP effectively suppressed trimethylamine （TMA） formation in a P. un- dulate hydrolysate solution for a period of 72 h.

Comparative analysis of volatile constituents between herbal pair flos lonicerae-caulis lonicerae and its single herbs

Gas chromatography-mass spectrometry(GC-MS) and the chemometric resolution method(alternative moving window factor analysis,AMWFA) were used for comparative analysis of volatile constituents in herbal pair(HP) flos lonicerae-caulis lonicerae(FL-CL) and its single herbs.The temperature-programmed retention index(PTRI) was also employed for the identification of compounds.In total,44,39,and 50 volatile chemical components in volatile oil of FL,CL and HP FL-CL were separately determined qualitatively and quantitatively,accounting for 87.22%,94.54% and 90.08% total contents of volatile oil of FL,CL and HP FL-CL,respectively.The results show that there are 32 common volatile constituents between HP FL-CL and single herb FL,33 common volatile constituents between HP FL-CL and single herb CL,and 10 new constituents in the volatile oil of HP FL-CL.