The paper calculates and analyzes physical and chemical characteristics of total suspended particles （TSP）, including mass concentration, absorption coefficient, optical refraction index imaginary unit and chemical ...The paper calculates and analyzes physical and chemical characteristics of total suspended particles （TSP）, including mass concentration, absorption coefficient, optical refraction index imaginary unit and chemical composition based on observational data of atmosphere aerosol in Xi＇an and Nanjing from 1997 to 1999. Enrichment characteristic of TSP elements and sources of pollution are discussed via statistical treatment of enrichment factor of elements and correlation analysis. The result shows that aerosol particles exist remarkable differences in physical and chemical. The highest enrichment in TSP is Pb, Zn, S and As, which comes from different kinds of pollution.展开更多
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gros...Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.展开更多
Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to impr...Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea.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
文摘The paper calculates and analyzes physical and chemical characteristics of total suspended particles （TSP）, including mass concentration, absorption coefficient, optical refraction index imaginary unit and chemical composition based on observational data of atmosphere aerosol in Xi＇an and Nanjing from 1997 to 1999. Enrichment characteristic of TSP elements and sources of pollution are discussed via statistical treatment of enrichment factor of elements and correlation analysis. The result shows that aerosol particles exist remarkable differences in physical and chemical. The highest enrichment in TSP is Pb, Zn, S and As, which comes from different kinds of pollution.
文摘Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat germ fortified biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that 20% wheat germ fortified biscuits proved to be nutritious functional healthful food. It improved both physical, sensory characteristics and recorded the highest crude protein (12.20%), crude fiber (2%), and the least fat (9.63%), moisture (3.01%), and caloric value (436.31 Kcal/100g). While it recorded the highest Mn and Cu contents as well as increased vitamins C, Folic acid, A, and E. Besides, 20% wheat germ fortified biscuits increased all the eight essential amino acids contents resulting in an improvement of the nutritive value of wheat biscuits. Therefore it could be recommended for caloric reduced diets for obese and overweight persons. Likewise, it should be increasing interest as an ingredient in the industry as functional and healthy foods formulations as biscuits, bread and cakes.
基金This work was financially supported by the Yaan Science and Technology Program Project(2021)the Cooperation Project of Lushan County and Sichuan Agricultural University(2019)the National College Students Innovation and Entrepreneurship Training Program(CN)(202110626036).The authors thank Home for Researchers editorial team(www.home-for-researchers.com)for polishing and editing the article.
文摘Sweet tea,which has hundreds of years of use among in Chinese folk,is a traditional herbal tea with pleasant sweetness,bitterness and astringency.In the current study,we used traditional microbial fermentation to improve sensory characteristics of sweet tea,especially for the reduction of bitterness and astringency.The dynamic changes of non-volatile,volatile compounds and microbial community were investigated during microbial fermentation.The contents of polyphenols,flavonoids,soluble sugar,soluble protein,catechins and dihydrochalcones decreased significantly while the tea pigments,free amino acids and gallic acid content inversely increased during microbial fermentation.A total of 61 volatile compounds were identified and quantified in sweet tea,of which 20 key compounds were identified as odor active compounds(OAV),including 3 aldehydes,1 ketone,4 alcohols,9 esters,4 alkenes and 3 other compounds.In addition,eight fungi and four bacteria were considered as core microorganisms,such as Aspergillus,Alternaria,Cladosporium,Epicoccum,Itersonilia,Penicillium,Periconia,Wallemia,Aureimonas,Enterobacter,Klebsiella and Stenotrophomonas,which were significantly correlated with non-volatile compounds and flavor compounds.These results provided theoretical guidance for processing of fermented sweet tea.
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.
