Evaluation of Rhizobium tropici-Derived Extracellular Polymeric Substances on Selected Soil Properties, Seed Germination, and Growth of Black-Eyed Peas (Vigna unguiculata)

Rhizobium tropici-derived extracellular polymeric substances (EPS) have been used in soils to enhance soil structures and mitigate soil erosions. However, information on their use to improve soil health and fertility indicators, and plant growth is limited. In a greenhouse study, we investigated their effects on some soil health, soil fertility indices, and the growth of black-eyed peas (Vigna unguiculate). Results showed that soils incubated with EPS significantly increased basal soil respiration, soil microbial biomass, permanganate oxidizable carbon (POC), and potentially mineralizable nitrogen (PMN). The EPS shifted microbial populations from bacteria to fungi and Gram (−ve) to Gram ( ve) bacteria. However, it had little or no effects on soil pH, soil organic matter (SOM), and cation exchange capacity (CEC). The EPS decreased soil moisture loss, increased soil aggregate stability, but delayed blacked-eyed peas germinations in the soils. At 0.1% (w/w) concentrations in soils, there was increase in plant root nodulations and vegetative growth. This study was carried out within 40 days of incubating soils with EPS or growing the black-eyed peas in a greenhouse study. The plant growth parameters were taken before flowering and fruiting. Further studies of the effects of incubating soils with the extracellular polymeric substances on plant growth. Soil microbial biomass, microbial diversities, and other soil fertility indices are deemed necessary.

黑蒜加工过程中风味物质变化研究进展

黑蒜是由新鲜大蒜在高温高湿条件下发酵制成,此过程发生的多种化学反应可使大蒜的刺激气味逐渐消失,并形成黑蒜的独特酸甜风味。文章围绕黑蒜加工过程中化学成分和风味物质的变化进行综述,探讨了影响黑蒜香气形成的关键因素,并解析了黑蒜的风味特性。

不同月龄黑藏羊肉品质及风味评价分析

试验旨在研究不同饲养月龄对黑藏羊肌肉食用品质、营养品质和风味的影响。选取体重相近,健康无病的黑藏羔羊15只,随机分成3组,每组5个重复,每个重复1只羊。3组黑藏羊以玉米、燕麦干草、燕麦青贮等作为主饲料,在相同饲养条件下分别饲养到6月龄、12月龄和24月龄。结果显示,与12月龄和24月龄黑藏羊相比,6月龄黑藏羊肌肉的剪切力和滴水损失最低(P<0.05),水分含量最高(P<0.05),脂肪含量最低(P<0.05)。与24月龄黑藏羊相比,6月龄黑藏羊肌肉蒸煮损失显著降低(P<0.05),6月龄和12月龄熟肉率显著上升(P<0.05)。与24月龄黑藏羊相比,12月龄黑藏羊肌肉的剪切力显著降低(P<0.05),熟肉率和水分含量显著增加(P<0.05)。3组黑藏羊肌肉通过GC-IMS技术共检测到37种挥发性风味物质,包含醇类、酮类、醛类、萜烯类和酯类。在6月龄黑藏羊肌肉中醇类、萜烯类和酯类含量最多,在12月龄和24月龄黑藏羊肌肉中酮类和醛类含量最多。通过正交偏最小二乘判别分析模型(OPLS-DA)和相对气味活度值(ROAV)确定了2,3-丁二醇、庚醛、己醛、乙偶姻、正壬醛、3-甲硫基丙醛是3组不同月龄黑藏羊肌肉的主要特征风味物质。研究表明,6月龄黑藏羊肌肉食用品质最佳,具有较多含量和种类的挥发性风味物质,其中2,3-丁二醇、3-甲硫基丙醛、柠檬烯、γ-松油烯、乙酸乙酯和丁内酯为其关键风味物质。

不同比例黑青稞麦芽汁中酵母的发酵性能及啤酒品质

黑青稞富含多种营养物质和生物活性成分,具有重要的研究意义和开发价值。该文探究了不同配比大麦芽与黑青稞麦芽(10:0、8:2、6:4、4:6、2:8、0:10 m/m)麦汁(HA、HB、HC、HD、HE、HF)中酵母的发酵特性及其啤酒的营养成分、品质和感官特性。结果表明:黑青稞麦芽的增加影响了酵母的发酵性能,其中显著降低了pH值、发酵度和乙醇产量(P<0.05);随着黑青稞麦芽比例的增加,啤酒的β-葡聚糖、浊度、花色苷和色度显著增大(P<0.05),而HB啤酒中多酚含量最高105.31 mg/L;HD和HE啤酒的起泡性最好;HB、HC、HD和HE啤酒持泡性均较好;6组啤酒样品中共检出54种风味物质,黑青稞麦芽的添加导致啤酒中醇类物质的种类和含量有所减少,但增加了酯类物质的种类,HB和HC啤酒中酯类最多有32种;PCA分析显示各组风味成分呈现明显差异,表明黑青稞麦芽的添加可显著改变啤酒的风味组成;感官分析中HB和HC展现出较好评分。综合来看,黑青稞麦芽占比20%~40%(m/m)时,啤酒展现出较好的品质、风味和感官特性。

黑枣油醋汁理化成分、挥发性成分及抗氧化活性分析

在普通油醋汁的基础上开发出了一款新型黑枣油醋汁产品,通过实验对比分析,得出黑枣油醋汁与普通油醋汁在成分与功能上有着显著差异。该实验比较了黑枣油醋汁与普通油醋汁中多酚、黄酮、总酸、蛋白质、氨基酸态氮、挥发性成分的含量,同时比较了黑枣油醋汁与普通油醋汁的抗氧化活性。结果表明,黑枣油醋汁中多酚含量较普通油醋汁提高了47.2%;黄酮和蛋白质含量增加不明显,比普通油醋汁分别提高了8.57%、4.18%;黑枣油醋汁中总酸、氨基酸态氮含量比普通油醋汁分别降低了32.4%、20.3%;黑枣油醋汁挥发性成分的种类比普通油醋汁少5种,且主要的呈味物质发生改变;黑枣油醋汁清除DPPH、ABTS自由基及FRAP的IC_(50)值均低于普通油醋汁,分别为0.26,0.091,0.097 mg/mL,可以看出黑枣油醋汁的抗氧化活性高于普通油醋汁。文章通过比较分析实验结果,充分证明了黑枣油醋汁的优越性。

黑水虻酶解液美拉德反应及其风味化合物分析

为了开发新的宠物诱食剂,以黑水虻幼虫为原料,对酶解黑水虻幼虫后的酶解液在不同温度下进行美拉德反应,通过测定类黑精含量和小分子中间产物含量来考察反应温度对美拉德反应的影响,使用气相色谱质谱(GC MS)结合主成分分析法对美拉德反应产物的风味化合物进行分析,探讨不同温度下美拉德反应产物的差异及特征成分。结果表明:在设定的90~130℃条件下,温度越高,美拉德反应的褐变程度越高;当温度为110℃时,美拉德反应产物中风味化合物的总含量最高,为2.373μg/g。通过主成分分析可知,在110℃时美拉德反应产生主要特征化合物最多,分别为甲酸乙酯、乙酸、庚醛、仲辛酮、苯甲醇、丁酸、2庚酮、正辛醇、苯酚、己醇、己醛和壬酸。可见,在美拉德反应温度为110℃时,得到的产物具有最佳风味。

快熟黑梨制备工艺优化及其成分分析

目的 探究快熟黑梨加工的最佳工艺参数并对其化学成分进行分析。方法 以还原糖含量和感官评分为考察指标,在单因素的实验基础上通过正交实验优化黑梨加工条件,并对成品黑梨有机酸等化学成分进行检测。结果 各因素对黑梨的影响顺序为:湿度程序>温度程序>超声功率>超声温度,黑梨的最优加工条件为:超声清洗功率60 W,超声清洗温度50℃,加工温度程序为:第1~3 d:75℃,第4 d:45℃,第5~9 d:75℃,加工湿度程序为:第1~3 d:50%,第4 d:60%,第5~9 d:70%。研究表明,相较于酥梨鲜果,成品快熟黑梨风味物质的种类和含量显著提升,总含量提升了342.8%,种类提升了12种。并且酥梨在加工后,水分下降了10.12%,还原糖下降了0.34 g/100 g,5-羟甲基糠醛(5-hydroxymethylfurfural,HMF)有所提高。奎宁酸、草酸、苹果酸、乳酸分别提高了0.38、0.48、0.23、0.10 mg/g,抗氧化活性得到显著提升。结论 本研究结果 可为快熟黑梨的工业化生产提供参考,有效缓解鲜梨的保存和运输难题,对果蔬的精深加工及产业链拓宽具有重要的意义。

Black Holes—Information Models

Estimation of the volume of information in black holes is necessary for generation of restrictions for their formation, development and interconversion. Information is an integral part of the Universe. By its physical essence information is heterogeneity of matter and energy. The universal measure of physical heterogeneity of information is the Shannon in- formation entropy. It is important to note that the Neumann entropy cannot be applied as the universal measure of het- erogeneity because it is equal to zero for structured pure state. Therefore information is inseparably connected with matter and energy. The informatics laws of nature are: the basic law of Zeilinger’s quantum mechanics postulates that the elementary physical system (in particular, fundamental particles: quarks, leptons,…) bears one bit of information, the law of simplicity of complex systems, the law of uncertainty (information) conservation, the law of finiteness of complex systems characteristics, the law of necessary variety by W. Ashby, and the theorem of K. G&#246;del. The law of finiteness of complex systems characteristics and the principle of necessary variety by W. Ashby impose restrictions on the topology and symmetry of the universe. The author’s works testify about the practicality of information laws simultaneously with physical rules for cognition of the Universe. The results presented in this paper show the effectiveness of informational approach to studying the black holes. The article discusses the following questions: The volume of information in the black hole, Emission and absorption of usual substance by a black hole, Formation and development (changing) of black holes, Black hole merger. Black hole is called optimal if information content is minimal at the University region. Optimal black holes can exist when at least the two types of substance are available in the Universe: with non-linear and linear correspondence between information content and mass. Information content of optimal black hole is proportional to squared coefficient correlating information content with mass in usual substance and in inverse proportion to coefficient correlating information content with black hole mass. Concentration of mass in optimal black hole minimizes information content in the system “usual substance—black holes”. Minimal information content of the Universe consisting of optimal black holes only is twice as less as information content available of the Universe of the same mass filled with usual substance only. An information approach along with a physical one allows obtaining new, sometimes more general data in relation to data obtained on the ground of physical rules only.

A Simple Explanation of the Information Paradox by the Information Model of a Black Hole

The information paradox first surfaced in the early 1970s when Stephen Hawking of Cambridge University suggested that black holes are not totally black. Hawking showed that particle-antiparticle pairs generated at the event horizon—the outer periphery of a black hole—would be separated. One particle would fall into the black hole while the other would escape, making the black hole a radiating body. Characteristics of the emission and absorption of usual substance by a black hole can be described by information models. Estimation of the volume of information in black holes is necessary for generation of restrictions for their formation, development and interconversion. Information is an integral part of the Universe. By its physical essence information is heterogeneity of matter and energy. Therefore information is inseparably connected with matter and energy. An information approach along with a physical one allows to obtain new, sometimes more general data in relation to data obtained on the ground of physical rules only. The author’s works, testify about the practicality of information laws usage simultaneously with physical rules for cognition of the Universe. The results presented in this paper show the effectiveness of informational approach for studying the black holes. The article discusses the following questions: The volume of information in the black hole;Information model of a black hole;Characteristics of the emission and absorption of usual substance by a black hole describes the information model of a black hole;The information paradox;A simple explanation of the information paradox by the information model of a black hole.

3b值DKI和5b值DKI在颅脑扫描中的对比分析

目的 选取不同b值(3b值和5b值)的扩散峰度成像(diffusion kurtosis imaging, DKI)分析颅内深部核团DKI参数的变化及临床意义.方法 对40名健康志愿者分别进行3b值DKI(b=0,1 000,2 000)和5b值DKI(b=0,500,1 000,1 500,2 000)序列扫描,两组扫描序列所选感兴趣区分别是双侧红核、黑质、丘脑、壳核、尾状核,通过对图像进行后处理,获得平均弥散峰度(mean kurtosis, MK)、各向异性分数(fractional anisotropy, FA)、横向峰度(axial kurtosis, AK)、平均弥散率(mean diffusivity, MD)、径向峰度(radial kurtosis, RK)等参数伪彩图.比较3b值DKI组和5b值DKI组组内各参数是否有统计学差异;比较3b值DKI组和5b值DKI组组间各核团DKI参数值是否有统计学差异.结果 两组组内不同核团5项参数左右侧侧别比较差异无统计学意义(P>0.05);两组组间不同核团5项参数比较差异无统计学意义(P>0.05).结论 3b值和5b值DKI检查所得脑深部核团各参数值基本一致.

乌鸡骨粉甜面酱制作工艺研究与开发

在甜面酱制作原材料中添加乌鸡骨粉,在自制甜面酱发酵菌剂发酵作用下,制作出一种新型甜面酱。新工艺制作甜面酱的感官指标和理化指标,均优于传统发酵方法制作的甜面酱。通过添加乌鸡骨粉,增加了甜面酱中的动物性营养成分,提高了风味物质的含量。

外源添加茶汁或梨汁对梅占工夫红茶品质的影响

为探究外源添加茶汁或梨汁对梅占工夫红茶品质的影响,本文以梅占茶树鲜叶为主要加工原料,在加工过程中按茶叶:茶汁或梨汁比例为2:1(kg:L)的比例添加茶汁或梨汁,以不添加为对照,对所得工夫红茶进行整体感官品质、主要滋味以及香气物质分析。结果表明,外源茶汁或梨汁可显著(P<0.05)降低表没食子儿茶素没食子酸酯(Epigallocatechin-3-gallate,EGCG)、表儿茶素没食子酸酯(Epicatechin-3-gallate,ECG)、表没食子儿茶素(Epigallocatechin,EGC)、表儿茶素(Epicatechin,EC)的含量,增加茶黄素的含量,外源梨汁所制工夫红茶可溶性糖含量分别较对照和外源添加茶汁处理高92.53%和95.31%,增强了成茶茶汤的甜味,而外源添加茶汁可有效增加茶叶中氨基酸、咖啡碱、没食子酸、茶色素及挥发性化合物的含量,其中挥发性化合物总量分别较对照与加梨汁处理的高6.36%和74.99%,且醇类、醛类、酯类和酮类化合物总量均最高,具有典型花香且含量最高的香叶醇在加茶汁处理中分别较对照和加梨汁处理高15.73%和79.64%,其成茶香气呈现明显的花果香。结合感官审评表明,外源添加茶汁可提升梅占功夫红茶的滋味和香气品质。

长期化肥有机替代对黑土颜色及腐殖物质的影响

基于30年长期定位试验,通过测定黑土光谱反射率和不同腐殖质组分含量,探究了不同施肥对黑土土壤腐殖质含量、土壤颜色及二者之间的关系。试验设置5个处理:(1)休耕(Fallow);(2)不施肥处理(CK);(3)单施化肥(NPK);(4)有机肥部分替代化肥(NPKM);(5)秸秆部分替代化肥处理(NPKS)。结果表明:与NPK处理相比,Fallow、NPKS、NPKM分别显著提高49.7%,74.3%,27.0%的土壤有机碳含量(p<0.05)。NPKM处理中胡敏酸(HA)含量最高为3.9 g/kg,随后依次为CK、NPKS、NPK、Fallow。NPKM、NPKS和Fallow处理中土壤富里酸(FA)含量为2.2~2.3 g/kg,显著高于NPK和CK。NPKM处理中胡敏素(HM)含量为18.6 g/kg,显著高于其他处理(p<0.05)。不同处理间土壤光谱反射率由高到低依次为NPK>Fallow、CK>NPKS>NPKM,与CK处理相比,NPK土壤光谱反射率在平均提高6.5%,NPKS和NPKM则分别降低11.1%和15.1%。根据线性相关分析结果,黑土土壤光谱反射率与土壤HAHM均呈显著负相关关系(p<0.01),相关系数(r)分别为-0.858,-0.681。综合上述结果,长期有机物料投入可以显著提高黑土腐殖物质含量,降低黑土光谱反射率,使黑土颜色加深,而长期化肥施入则使黑土光谱反射率提高,出现“褪色”现象,有机粪肥在黑土中对土壤有机质和腐殖质含量的提升效果优于秸秆。

免耕覆盖与生物炭对黑垆土团聚体稳定性和腐殖质性质的影响

【目的】研究免耕条件下,长期采用不同的土壤覆盖方式及配合施用生物炭对渭北旱塬农田土壤团聚体稳定性和腐殖质性质的影响,为选择适合的耕作管理措施提供理论依据。【方法】基于连续18年田间定位试验,选择其中免耕条件下的无覆盖(NT)、施用生物炭(NB)、秸秆覆盖(NS)、地膜覆盖(NP)、秸秆地膜二元覆盖(NSP) 5个处理,采集0—10、10—20 cm土层土壤样品,通过干筛+湿筛法分为粉黏粒(<0.053 mm)、微团聚体(0.053~0.25 mm)、细大团聚体(0.25~2 mm)、粗大团聚体(>2 mm)共4个团聚体粒级,并测定了各粒级团聚体中有机碳和腐殖质组分含量。【结果】1)与NT处理相比,NS处理各粒径团聚体胡敏酸含量(0.93%~92.6%)和富里酸含量(1.8%~327.5%)显著增加且增幅最大,NSP处理各粒径团聚体有机碳含量显著提高了1.6%~30.5%;NB处理各粒径团聚体有机碳含量(39.90%~161.8%)及胡敏素含量的增幅最大,0—10 cm土层胡敏素含量显著提高了87.2%~271.7%。与NT相比,NS、NSP和NB处理均提高了土壤团聚体的稳定性和玉米籽粒产量,其中NSP处理的提升效果最显著,0—10、10—20 cm土层土壤团聚体平均重量直径(MWD)分别增加了48.6%和73.5%,几何平均直径(GMD)分别增加了59.2%和63.1%,2021年玉米籽粒产量增加了25.8%。2)各粒径水稳性团聚体有机碳中,均以胡敏素的比例最高,达37.6%~91.3%。与NT相比,NB处理显著提高了大部分粒径水稳性团聚体腐殖质的胡敏酸与富里酸之比(HA/FA),其中在0—10 cm土层微团聚体提高幅度最大,为80.2%,地膜覆盖(NP和NSP处理)降低了腐殖质HA/FA (6.8%~27.6%),各处理粉黏粒胡敏酸E4/E6值显著降低(4.2%~6.6%)。【结论】免耕条件下,秸秆覆盖和施用生物炭(NS、NSP和NB)可提升各粒径团聚体的有机碳含量,提高团聚体的稳定性和玉米产量,但对有机碳的腐殖化程度影响不同。单独秸秆覆盖提升黑垆土腐殖质的胡敏酸和富里酸含量效果最大,生物炭施用主要提升了各粒径团聚体有机碳中的胡敏素含量和胡敏素比例,秸秆和地膜二元覆盖对团聚体的稳定性和玉米籽粒产量的提升幅度最大,而且能够提高有机碳含量,是免耕条件下最佳处理。

不同辅料配比下黑糯玉米须水提液生物活性和抗氧化能力研究

玉米须富含多种生物活性成分,开发以玉米须为主、其他辅料为辅的茶饮产品对缓解高血压、高血脂、高血糖等有重要意义。梳理当前主要购物APP上玉米须茶饮产品的主要辅料成分,并以黑糯玉米须为主材料,与梳理得出的辅料分别进行搭配,比较质量比在1∶2、1∶1和2∶1条件下水提液中生物活性成分和抗氧化能力。结果表明,8款购物APP销售的139种玉米须茶饮产品中,筛选出了桑叶、山楂、葛根等出现次数占总产品数比例超过20%的13种辅料。黑糯玉米须与大多辅料在质量比2∶1条件下,水提液中总多糖、总皂苷和总黄酮等生物活性成分含量均处于较高水平,但抗氧化能力表现一般。采用隶属函数值法综合考虑生物活性成分和抗氧化能力得出,黑糯玉米须分别与葛根、栀子、菊花、陈皮、苦荞在质量比2∶1搭配下的综合效应最佳。综上,1.5 g黑糯玉米须与0.75 g葛根、栀子、菊花、陈皮、苦荞搭配可作为玉米须袋泡茶潜在的产品进行开发。

Rapid control of black and odorous substances from heavilypolluted sediment by oxidation:Efficiency and effects

The control ofblack and odorous substances in sediments is of crucial importance to improve the urban ecological landscape and to restore water environments accordingly.In this study,chemical oxidation by the oxidants NaClO,H2O2,and KMnO4 was proposed to achieve rapid control of black and odorous substances in heavily-polluted sediments.Results indicate that NaClO and KMnO4 are effective at removing Fe(II)and acid volatile sulfides.The removal efficiencies of Fe(II)and AVS were determined to be 45.2%,94.1%,and 93.7%,89.5%after 24-h exposure to NaClO and KMnO4 at 0.2 mmol/g,respectively.Additionally,rapid oxidation might accelerate the release of pollutants from sediment.The release of organic matters and phosphorus with the maximum ratios of 22.1%and 51.2%was observed upon NaClO oxidation at 0.4 mmol/g.Moreover,the introduction of oxidants contributed to changes in the microbial community composition in sediment.After oxidation by NaClO and KMnO4 at 0.4 mmol/g,the Shannon index decreased from 6.72 to 5.19 and 4.95,whereas the OTU numbers decreased from 2904 to 1677 and 1553,respectively.Comparatively,H2O2 showed a lower effect on the removal of black and odorous substances,pollutant release,and changes in sediment microorganisms.This study illustrates the effects of oxidant addition on the characteristics of heavily polluted sediments and shows that chemical oxidants may be an option to achieve rapid control of black and odorous substances prior to remediation of water environments.

青鱼产品及其加工过程中的有害物质综述

本文阐述了我国各地具有地方特色的多种青鱼加工产品的特点及其加工方法,分析了青鱼加工过程中产生生物胺、甲醛、N-亚硝铵等有害物质的来源、产生的机理,总结了减少这些危害因素的措施和方法的进展。

不同类型红茶风味物质研究进展

红茶是国内国外被广泛消费和最受欢迎的日常饮料之一,不同地区生产的红茶由于其特定的加工工艺、地理环境、自身遗传信息不同等,其风味品质也各具特色。风味是茶叶感官品质的重要因素之一,主要由滋味和香气成分决定。本文对近年来红茶风味品质化学的相关研究进展进行归纳整理,明确指出与香气、滋味等风味物质相关的化学因子,以期为后续红茶产业的提质增效等提供参考。

电磁场保鲜对贵州黑山羊品质的影响

本文以贵州黑山羊肉为研究对象,比较研究电磁场保鲜和冷冻贮藏对贵州黑山羊肉品质的影响。在不同贮藏时间(0、15、30、45、60 d)测定贵州黑山羊肉的色差、保水性、pH、剪切力、脂质氧化值(TBARS)、挥发性盐基氮(TVB-N)以及挥发性风味物质的变化。实验结果显示,羊肉经电磁场处理15 d时,L*值显著高于冷冻组,电磁场处理在30 d内可以改善羊肉的a*和b*值。两组pH无显著变化(P>0.05),但冷冻组下降较电磁场组快。贮藏45 d内电磁场处理后羊肉的嫩度和持水力较冷冻组显著提高,且显著降低羊肉蒸煮损失率。贮藏45 d内电磁场组与冷冻组羊肉TVB-N值均小于国家安全标准(≤15 mg/100 g)。冷冻组共检出挥发性风味物质48种,电磁场组54种,其中,醛类、酯类和醇类物质的含量增高。电磁场处理后ROAV≥1的关键挥发性风味物质最多,相对含量也较高。综上所述,电磁场保鲜在贮藏45 d内对保存羊肉品质有一定的改善作用,此研究为肉类在电磁场保鲜技术延长货架期提供了一定的理论依据。