With four ecological migration zones in Huamachi Town of Yanchi County in Ningxia Autonomous Region as the object of study,we carry out the evaluation of ecological benefits in ecological migration zone. Using the SPO...With four ecological migration zones in Huamachi Town of Yanchi County in Ningxia Autonomous Region as the object of study,we carry out the evaluation of ecological benefits in ecological migration zone. Using the SPOT satellite remote sensing image in 2008 and UAV aerophotographic image in 2013,we first monitor and analyze the land use change over five years in the study area,and then adopt ecological green equivalent evaluation model for the evaluation of ecological benefits in the ecological migration zone. Studies have shown that:( i) from 2008 to 2013,the ecological green equivalent in the study area was increased and the ecological environment was improved;( ii) the ecological green equivalent in the study area was less than 1 in 2008 and 2013,and ecological environment was still fragile in the migration zone;( iii)the forest coverage rate of the study area was 20% less than the minimum forest coverage rate of the United Nations,but 15% higher than the forest coverage rate of the Ministry of Environmental Protection. There is a large gap between the forest coverage rate based on ecological green equivalent and optimal forest coverage rate,suggesting that the land use still needs to be adjusted in study area,and it is necessary to increase efforts to strengthen ecological restoration and continue to implement forest conservation,returning land for farming to forestry and other measures.展开更多
该文利用固相微萃取气质联用和高效液相色谱仪考察不同熟化温度(90、100、110、120℃)对杏鲍菇粉挥发性成分和滋味成分的影响。结果表明,随着熟化温度的升高,杏鲍菇粉中挥发性物质种类从33种增加至56种,但挥发性物质总含量从128.44μg/...该文利用固相微萃取气质联用和高效液相色谱仪考察不同熟化温度(90、100、110、120℃)对杏鲍菇粉挥发性成分和滋味成分的影响。结果表明,随着熟化温度的升高,杏鲍菇粉中挥发性物质种类从33种增加至56种,但挥发性物质总含量从128.44μg/g下降到69.27μg/g,挥发性成分损失较大,其中醇类物质损失最严重(从52.34μg/g下降到1.22μg/g)。具有典型蘑菇气味的1-辛烯-3-醇含量从46.32μg/g下降至0.61μg/g。随着熟化温度的升高,杏鲍菇粉的滋味成分变化较大。可溶性糖、有机酸、呈味核苷酸和游离氨基酸的总含量均呈下降趋势,等效鲜味浓度值也呈下降趋势(从174.6 g MSG/100 g下降至118.96 g MSG/100 g)。综合挥发性成分和滋味成分变化来看,当熟化温度为90℃时杏鲍菇粉风味最好。展开更多
基金Supported by National Natural Science Foundation of China(41161081)
文摘With four ecological migration zones in Huamachi Town of Yanchi County in Ningxia Autonomous Region as the object of study,we carry out the evaluation of ecological benefits in ecological migration zone. Using the SPOT satellite remote sensing image in 2008 and UAV aerophotographic image in 2013,we first monitor and analyze the land use change over five years in the study area,and then adopt ecological green equivalent evaluation model for the evaluation of ecological benefits in the ecological migration zone. Studies have shown that:( i) from 2008 to 2013,the ecological green equivalent in the study area was increased and the ecological environment was improved;( ii) the ecological green equivalent in the study area was less than 1 in 2008 and 2013,and ecological environment was still fragile in the migration zone;( iii)the forest coverage rate of the study area was 20% less than the minimum forest coverage rate of the United Nations,but 15% higher than the forest coverage rate of the Ministry of Environmental Protection. There is a large gap between the forest coverage rate based on ecological green equivalent and optimal forest coverage rate,suggesting that the land use still needs to be adjusted in study area,and it is necessary to increase efforts to strengthen ecological restoration and continue to implement forest conservation,returning land for farming to forestry and other measures.
文摘该文利用固相微萃取气质联用和高效液相色谱仪考察不同熟化温度(90、100、110、120℃)对杏鲍菇粉挥发性成分和滋味成分的影响。结果表明,随着熟化温度的升高,杏鲍菇粉中挥发性物质种类从33种增加至56种,但挥发性物质总含量从128.44μg/g下降到69.27μg/g,挥发性成分损失较大,其中醇类物质损失最严重(从52.34μg/g下降到1.22μg/g)。具有典型蘑菇气味的1-辛烯-3-醇含量从46.32μg/g下降至0.61μg/g。随着熟化温度的升高,杏鲍菇粉的滋味成分变化较大。可溶性糖、有机酸、呈味核苷酸和游离氨基酸的总含量均呈下降趋势,等效鲜味浓度值也呈下降趋势(从174.6 g MSG/100 g下降至118.96 g MSG/100 g)。综合挥发性成分和滋味成分变化来看,当熟化温度为90℃时杏鲍菇粉风味最好。
