中药生熟异用饮片的应用与管理调查

目的了解中药生熟异用饮片在医院药房、零售药店与饮片加工企业的应用及管理情况,为加强监管提供参考。方法采用问卷、访问和实地考察的形式进行调查。结果生熟饮片功用及质量不同,临床必须严格分用。但是目前,中医药行业存在着生熟混用、饮片质量参差不齐、处方应付不规范等相关问题。结论应提高医师和药师的业务水平,熟悉掌握生熟饮片的药效差异,做到对症下药,准确应用;在完善处方应付的同时,中医师也应学习中药炮制等相关知识,提倡"写全名"、"勿笼统",以免贻误患者;饮片企业应从源头上控制中药材的质量,保证饮片生产的炮制工艺有据可依,提升中药饮片行业的现代化科技水平;政府部门应进一步加强监管,建立饮片质量分级管理机制,实施批准文号管理和统一炮制工艺,切实有效地提升饮片质量。

Yield Stability of Direct-sowing and Early-maturing Excellent Brassica napus (Attar No.8)

[Objective] The aim was to analyze yield stability of attar No.8, which is direct sowing and early-maturing. [Method] Analysis was made on yielding ability, stability and adaptability of attar No.8 in Yunnan Province during 2006-2009 with DPS software and stability assessment was conducted on yield and major economic characters of the variety in different periods and experimental plots. [Result] Average yield of attar No.8 during three years in 24 plots achieved 3 379.17 kg/hm2; it grew tightly and is featured with early matureness. In addition, grain density, pod number and annul production differed little in different years and the variety in eight ecological conditions all showed high production potential, yielding ability and stability, which proved that attar No.8 is suitable to be grown in Yunnan and southern early-maturing areas in China. [Conclusion] The research provided references for selection and breeding of rapeseeds＇ variety which enjoys high and stable yield.

Detection and Analysis of Squalene in Oil from Olive Fruits of Different Varieties and of Different Degrees of Maturity

[Objective] This study aimed to identify the difference in squalene content among different olive varieties and the law of squalene content change in the same olive variety of different degrees of maturity, with the objective to provide technical support for the harvest and processing of olive fruits. [Method] Taking 13 introduced olive varieties including three varieties of eight different grades of maturity, fat acid w3s first extracted by Soxhlet extraction and then squalene was quantitatively and qualitatively analyzed by gas chromatography-mass spectrometry （GC-MS） method. [Result] The results showed that squalene content was the highest in CG-32, and the lowest in Leccino among the 13 olive varieties. And squalene content increased with the degree of maturity in the three olive varieties including CG-32, Frantoio and Ascolana Tenera. [Conclusion] A more simple and rapid method for the determina- tion of squatene content was established.

Synergistic Effects of Nitric Oxide and Harvest Maturity on Quality of Honey Peach during Cold Storage

In this study, peaches of cv. ＇Sui Yuan＇ with different maturities were treated with 0.05 mM sodium nitroprusside （SNP）, a nitric oxide donor, for 5 min, at 28℃, and then stored at 0-1.5℃ for 30 days. Untreated fruits stored under the same conditions were used as control fruits in the experiment. The browning level, activities of polyphenol oxidase （PPO）, peroxydase （POD） and superoxide dismutase （SOD）, and quality parameters （firmness, titratable acid, total soluble solids and total sugar） were analyzed. The results showed that the firmness of SNP-treated fruit at different stage of maturity were higher than that of the control fruit after storage for 30 days. However, no significant effect was found on total soluble solid content. The titratable acid content of low maturity fruit was higher in SNP-treated one than that of the control, but the titratable acid content of high maturity fruit treated by SNP was lower than that of the control on 10th and 30th day. In addition, the combination of SNP treatment and high maturity resulted in higher activities of SOD, lower activity of PPO and POD, lower browning level. Therefore, the combination of high maturity and SNP treatment might be a useful method to well maintain honey peach fruit quality during cold storage.

Spotlight on Shanxi very mature vinegar

There are four kinds of the most famous vinegars in China. Qingxu Very Mature Vinegar of Shanxi Province is number one. Three others are Zhenjiang Savory Vinegar of Jiangsu Province, Baoning Bran Vinegar of Sichuan Province and Yongchun Vinegar of Fujian Province

Study on the Control Technique of "On" and "Off" Years of Early Maturing Citrus unshiu

In order to change the universal phenomenon of alternate bearing of early- grown Satsuma orange （Citrus unshiu Marc.） in north Guizhou province, and provide references for setting scientific cultivation techniques and rational management mea- sures for Satsuma orange gardens, cultivation techniques for controlling alternate bearing of the early-grown Satsuma orange were tested and optimized for 7 years （2005 to 2011）. The results showed that production of local early-grown Satsuma or- ange orchards could be significantly improved through the application of cultivation techniques such as rational trimming, strengthening soil, fertilizer and water manage- ment, conducting flower and fruit management pertinently, effective and comprehen- sive control of disease and insects. The yield difference between ＂on＂ and ＂off＂ years was 10%-15%, and the orchards with serious alternate bearing phenomenon were changed into the one with high and stable yield. Meanwhile, the commercial rate of early-grown Satsuma orange fruit enhanced, leading to good economic benefits.

Influence of the Number of Reserved Fruit on Fruit-bearing Branch of Early-maturing Citrus unshiu Marc. on Fruit Growth and Development

In order to provide theoretical references for early-maturing Citrus unshiu Marc. in terms of fruit thinning, timely fertilization and harvesting, as wel as for for-mulation of of Early-maturing Citrus unshiu Marc. Cultivation Technique Standards in Guizhou Province, the dynamic changes of fruit longitudinal diameter and trans-verse diameter of 11-year-old and 12-year-old early maturing Citrus unshiu Marc. were tested in two consecutive years and the effects of single-fruit bearing branch on fruit growth and development were compared. The results showed annual varia-tion of longitudinal and transverse diameter of the fruit in Guizhou grew faster at the beginning and then slowed down gradual y, maintaining a slow-growth period after October; the growth curve final y was flat in mature stage. General y, the growth and development stage of fruit showed four growth peaks, showing an in-creasing S-shape curve and fruit net increase also had four growth peaks with a double S-shape curve. Specifical y, longitudinal diameters growth alternated with transverse diameter growth and the former proved much stronger. In terms of ef-fects of single-fruit bearing branch on longitudinal and transverse diameter growth, the number of reserved fruits had direct effects on the growth, net increase of weight, time of growth peak, fluctuation and the number of growth peak. The growth and development, and quality of fruits in the treatments with two or three fruits re-served on single fruit-bearing branch proved better compared with the control with four left fruits. It suggested that early June and early July are the best time for fer-tilization of early-maturing Citrus unshiu Marc. in Guizhou Pprovince and would have better effect if combined with foliage spraying. The suitable harvest time is in the end of October. The preferred number of reserved fruit on single fruit-bearing branch is 2-3. In actual production, the implementation of flower and fruit thinning should also takes tree age, balance of tree vigor, strength of fruit bearing branch, alternate bearing phenomenon and other factors into consideration.

Breeding of a New Early-ripening Cultivar of Chinese Dwarf Cherry 'Xiarihong'

＇Xiarihong＇ is a new early-ripening variety selected from seedlings of Chinese dwarf cherry （Cerasus humilis Bunge） in 2006. The fruits are oblate and have red skin; the flesh is yellow, sour and sweet. The average mass of a fruit is 6.74 g, and a fruit has a half freestone. The content of soluble solids reaches 10.9%, and total sugar and total acid content are 8.20% and 1.81% respectively, so the ratio of total sugar content to total acid content is 4.53; the edible rate is up to 94.51%. In the flesh, calcium, iron, zinc, and vitamin C content are 219.7, 4.4, 1.09, and 182 mg/kg respectively. Fruits ripen in late July in Beijing, and the development period of fruits is 96-101 d. Fruits can be kept for 3-5 d at room temperature, about 20 d in cold storage, and one year under freezing conditions. It can be cultivated in Beijing, flowers and fruits in the next year, with strong yielding ability.

Experimental Study of Osmotic Dehydration of Date （Phoenix dactylifera L,）： Application for Lemsi Cultivars

The cultivar date Lemsi is well known in the coastal oasis of Tunisia for both its quality stage ＂blah＂ and its earliness. This variety is characterized by its astringent taste and has never been studied extensively. An osmotic dehydration treatment is necessary to improve the quality of the final product for maintaining its integrity. Thus, it is a preservation technique that is often used as pretreatment to obtain partially dehydrated fruit. In this experimental study, the cultivar date Lemsi were cut into cubes of 1 cm3 and were immersed in sucrose solutions of 50%, 60% and 70% at 20℃ for 0-240 min. The moisture content, the solute gain, the water loss and the ratio WL/SG are determined and discussed. The results deduced from this work have showed that sugar gain SG, water loss WL and the ratio WL/SG are increased with concentration of osmotic solution. Likewise, the osmotic dehydration treatment need to be followed of a convective drying to ensure the quality of the final product.

The Main Characteristics of Early Maturing Kiwifroit Variety "Fengyue" and Its Cultivating Techniques for High Yield and Good Quality

The new kiwifruit variety 'Fengyue' has bigger,avg.90g,max.127.8g fruit with beautiful appearance and good storage tolerance.The fruit is fine and tender in pulp texture with a thick sweet taste and rich refreshing aroma in addition to over 15% soluble solids content.This variety matures in September,Changsha,and has a high fruit setting percentage.Fruiters should pay great attention to fertilizer or water management,pruning,and flower or fruit thinning in cultivating'Fengyue

Spatial Strategy for Quality Labor in Rural Development——A Case Study of Jiangsu Province, China

This study examines the issue of high-quality labor in rural enterprises of China. It develops a spatial strategy which consists of two dimensions: geographical space and administrative space. Different combinations of these two dimensions form a variety of approaches such as local internalization, local externalization, regional/national inter- nalization, and regional/national externalization. In the local internalization approach, rural enterprises hire such high-quality labor and ask them to work on site, while in the local externalization approach, rural enterprises seek help from employees working in other local enterprises. In the regional/national internalization approach, rural enterprises set up research and development centers in big cities to take advantages of the high-quality labor pool there. Finally in the regional/national externalization approach, rural enterprises hire people from big cities on temporary contracts. Three approaches, hiring retired technical workers, shuttling between the rural site and country seats, and setting up R&D centers in big cities are demonstrated through cases in Zhangjiagang, a leading county-level city in the southern Jiangsu Province. It is argued that rural enterprises need to broaden their perspectives of administrative space and geographical space and think creatively to deal with the shortage of quality labor in rural settings.

Effect of Pork Meat pH on Iron Release from Heme Molecule during Cooking

This study investigated the relationship between the level of iron chemical forms and the initial raw meat pH values during cooking, including the effect of the sodium nitrite presence. The pH value, the heme iron （HI） and non-heme iron （NHI） concentrations were measured on one ground portion of five loin, five masseter, five semimembranosus, five neck muscles and five shoulder muscles. Afterwards, all raw meats were halved and mixed with NaCl （2%）, ascorbic acid （0.05%） and 0 mg/kg of sodium nitrite （mix1） or 150 mg/kg of sodium nitrite （mix2）. Both mixes were divided into 50 g-portions, vacuum packed in cryovac bags and cooked in thermostatic bath up to F （10, 71 ℃） = 30 minutes at the core. The NHI and HI concentrations were determined both on the cooked meats and on the juice lost during cooking. The cooking process caused the release of NHl and H1 on all cooked sample juices. The HI overall percentage was significantly lower than raw meat one （P 〈 0.005） and the NHI significantly higher （P 〈 0.005） in all cooked mix 1. The raw and cooked HI percentage variances depended on the pork meat pH values （ra = 0.70）. The overall HI percentage was unchanged respect to raw meats on cooked mix 2, while the NHI amount was not quantitatively estimated. These results emphasized the role of sodium nitrite on tying up NHI in the cooked meats and safeguarding the oxidative stability of cooked meat products.

Effect of Ripening Stages on Basic Deep-Fat Frying Qualities of Plantain Chips

Plantains （Musa paradisiaca L.） are a major food staple in West Africa and are cooked in various forms. The objective of this work was to evaluate the frying characteristics of plantains at different stages of ripening. The plantains used in the study were at the unripe stage through four different ripening stages. The samples were peeled and sliced into 2 mm thickness and blanched in hot water at 70 ℃ for 3 min. The slices were then deep flied in canola oil at 180 ℃. The result showed that ripening stage significantly affected moisture loss and fat absorption profiles of the plantain chips. Fully ripened plantain absorbed up to 34% （db） oil during 4 min frying, much higher than unripe plantain. The oil uptake and moisture loss during frying of the plantain chip samples were modelled using 1st order kinetics. The kinetic parameters including rates of moisture loss and oil uptake varied according to the different stages of ripening. Ripening had a significant effect on the colour lightness （L） of the chips. Similarly, the redness （a）, the yellowness （b） and textural characteristics were significantly affected by ripening stage.

Effect of Delay Chilling on μ-calpain Activities and the Tenderness of Bovine M. longissimus

μ-calpain activities and shear force values of bovine M. longissimus from Chinese Yellow crossbred bulls were analyzed,and the effect of delay chilling on μ-calpain activities and the tenderness of beef during postmortem aging were studied. The results showed that delay chilling significantly improved μ-calpain activities (P<0.05) and enhanced the tenderness of bovine M. longissimus during earlier aging periods compared with conventional chilling. But in later aging periods,delay chilling weakened the effect on the tenderness of beef because of premature consumption of μ-calpain. The experiment results confirmed that delay chilling improved the rate of postmortem aging of beef and remarkably enhanced the tenderness of beef through the effect of delay chilling on μ-calpain activities.

Physical, Chemical and Biochemical Changes of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） Fruits during Ripening

This study aimed at the physical, chemical and biochemical changes during ripening of Sweetsop （Annona squamosa L.） and Golden Apple （Spondias citherea Sonner） fruits during ripening as important features to better understand their postharvest handling. It was carried out physical analysis such as firmness and chemical analysis such as total chlorophyll, total carotenoids, soluble solids, pectins and titrable acidity and biochemical analysis such as pectin methyl esterase, polygalacturonase, cellulase, and peroxidase and polyphenoloxidase activities in crude extract. Fruits were harvested at different stages of ripening. Experimental design was completely randomized and was carried out analysis of variance and Tukey tests, Total chlorophyll was decreasing in later stages of ripening, total soluble solid contents increased as the fruits ripen, while the acidity expressed percentage of citric acid decreased during fruits ripening. The loss of firmness and soluble solids content increased as the fruit get ripped stage, while the content of pectin decreased. Activity was observed for pectin methyl esterase and polygalacturonase enzymes during all stages of maturation, presenting the highest activity for both enzymes in the mature state. No cellulase activity detected at any stage during the ripening of these fruits. Activity of the enzyme polyphenoloxidase and peroxidase, associated with pulp browning was higher in the last stages of ripening of these fruits. Physical, chemical and biochemical patterns during ripening were different according to fruit species suggesting differential postharvest handling requirements.

Physicochemical Properties of Banana Flour as Influenced by Variety and Stage of Ripeness： Multivariate Statistical Analysis

Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.