Effect of hydrogenated fat on feed intake, nutrient digestion, and lactation performance of dairy cows

Eight lactating Holstein cows were fed four diets in a replicated 4 x 4 Latin square design to determine how hydrogenation affects fats as supplements for dairy rations. Four isonitrogenous diets contained either no added fat, 5% yellow grease, or 3 or 5% hydrogenated yellow grease. Only yellow grease reduced DM intake compared with DM intake of the control diet. Diets supplemented with fat had lower digestibilities of fiber, nitrogen, energy, and fatty acids than the control diet did. Ruminal acetate concentration and acetate to propionate ratio were higher for the hydrogenated fat than for yellow grease. However, fatty acid digestibilities were lower for diets containing hydrogenated fat. Milk yields of fat-supplemented diets, whether actual or 4% FCM, did not exceed the control diet except for 5% hydrogenated yellow grease. This study shows that hydrogenated fats have fewer negative effects on food intake, milk fat content, and ruminal fermentation but have lower digestibilities than other fats. Hydrogenation improved milk yield compared with yellow grease fed at the same amount of supplementation.     

籼米黄淀粉中蛋白质的功能性质

以分别经中性蛋白酶和二硫苏糖醇(DTT)处理的籼米黄淀粉或灿米黄淀粉蛋白样品为对照,对籼米黄淀粉中蛋白质的形态结构、功能性质及其对黄淀粉糊化性质的影响进行了研究。结果表明,籼米黄淀粉中的蛋白质是以小蛋白体的形式结合在纤维素上面,并与淀粉相互作用,共同影响黄淀粉蛋白的功能性质;蛋白酶与二硫苏糖醇对这种结构能造成一定的破坏;籼米黄淀粉蛋白分子结构中存在相当数量的二硫键,且二硫键遭受破坏的程度、蛋白分子中肽片段的多少以及分子间相互作用的强度同样影响到籼米黄淀粉蛋白的各种功能性质。     

荧光光谱法研究牛血清白蛋白与柠檬黄和日落黄的相互作用

用紫外-可见光吸收光谱、荧光发射光谱法研究牛血清白蛋白与柠檬黄和日落黄之间的相互作用;用Stern-Volmer方程处理实验数据,得到310 K时的动态猝灭速率常数（KQ）分别为2.51×105 L/mol和1.42×105 L/mol;用Lineweaver-Burk双倒数函数方程处理实验数据,得到310 K时静态猝灭常数（KLB）依次为5.79×105 L/mol和5.56×105 L/mol;用lg（（F0－F）/F）=lgK0+nlgρ处理实验数据,得到结合位点数（n）分别为0.556 95、0.640 56。并且两种色素在质量浓度为0～3 μg/mL范围内其含量与荧光猝灭强度具有良好的线性关系。     

云南5种杂交肉牛产肉性能及胴体品质评价

选择17 月龄、在相同饲养条件下经120 d短期育肥的西本杂、短本杂、安本杂、云岭杂（西门塔尔牛、短角牛、安格斯牛、云岭牛与本地黄牛的杂交F1代）及纯种云岭牛公牛各3 头,开展屠宰性能测定及胴体品质评价。结果表明：云岭牛、云岭杂、安本杂、短本杂和西本杂屠宰率分别为60.60%、61.04%、62.02%、61.79%和61.66%,净肉率分别为47.63%、47.66%、50.21%、48.30%和48.35%,胴体产肉率分别为75.62%、74.30%、80.93%、76.88%和76.48%,各组屠宰率无显著差异,安本杂净肉率最高,显著高于云岭牛和云岭杂（P＜0.05）,但与短本杂、西本杂差异不显著,其他各组净肉率无显著差异;安本杂脂肪率明显低于其他组,胴体骨率显著低于云岭杂、短本杂和西本杂（P＜0.05）,与云岭牛无显著差异;特级肉块所占比例以西本杂最高、云岭杂最低,高档肉块所占比例以短本杂最高、安本杂最低,优质肉块所占比例以西本杂最高、云岭杂最低。     

桂林水热法合成黄色蓝宝石的宝石学特性研究

对新近生长的桂林水热法合成黄色蓝宝石的宝石学特征进行了初步研究，并对这种合成黄色蓝宝石晶体的生长形态和表面微形貌特征作了剖析，阐述了该合成宝石内部发育的各种内含物特征。指出在3500－2800cm^-1范围内，由OH或AI－OH伸缩振动致红外吸收光谱是鉴别该类合成宝石的重要依据。     

生大米酿制黄酒的生产工艺

以整粒生大米为原料，淀粉含量75％，多种酶制剂和黄酒活性干酵母为糖化发酵剂，不经过蒸煮或膨化，直接发酵生产黄酒。用该工艺生产的黄酒，不仅香味好、口味醇和、营养丰富，而立和传统的黄酒相比节省了大量的人工和能源。     

翡翠的皮壳与内部颜色的关系探讨

翡翠皮壳的主色有黄色、白色、黑色和红色等,为翡翠的次生色。非主色常不规则分布,多为翡翠的原生色。具色调较深黄色皮壳的内部玉石常出现偏蓝绿色,偶见红色、黄色,主要由Fe2 /Fe3 致色;具色调较浅黄色皮壳的内部玉石常呈淡紫色,偶见淡绿色,其含Fe量较低,色调浅。具白色皮壳的内部玉石常出现白色或无色,其致色元素的质量分数低。具黑色皮壳的内部玉石可呈现鲜绿色、蓝灰绿色、茄紫色、灰白色及黑色,其成因多种。皮壳非主色中的绿色(俗称"松花")和黑色(俗称"癣")是内部原生色在皮壳的直接反映,根据其分布特点可以直接判断翡翠内部的颜色及其分布。     

黄色配镶钻石中合成钻石的鉴定

小颗粒黄色合成钻石常会与天然黄色钻石混合出现在批量裸石中或是作为配石出现在各种镶嵌饰品中。近期,笔者在日常检测中,发现一枚祖母绿戒指配镶的263粒黄色钻石中混有合成钻石,为了探索镶嵌中的小颗粒黄色合成钻石与天然钻石的鉴别方法,笔者对所有的黄色配镶钻石做了尽可能的详细测试,包括显微镜下内部特征观察、不同能量下的紫外荧光和磷光观察(普通的宝石荧光灯、GV5000、DiamondView~(TM))、显微红外吸收光谱以及光致发光光谱等测试。分析结果表明,其中7粒钻石为高温高压合成钻石,其红外吸收光谱显示均为纯Ib型,不含聚合氮,不含任何与氢有关的吸收峰,而其余的天然黄色钻石主要为IaA-Ib或Ib-IaA型,含有与氢有关的吸收峰(1 405,3 107cm~(-1)等)或含有与孤氮有关的吸收峰(1 352,1 358cm~(-1)等),此外合成钻石荧光较强,颜色为亮绿色,而天然钻石荧光则很弱,所有的合成钻石都可以检测到弱的与镍有关的883/884nm双发光峰。因此根据显微红外吸收光谱特征辅以荧光观察等方法,可以将镶嵌中的小颗粒黄色合成钻石与天然钻石区分开来。     

捕杀特黄板对烟蚜及烟田蚜传病毒病防治效果的研究

通过对捕杀特黄板烟田药效试验和使用技术的研究,分析捕杀特黄板对烟蚜的防治效果,并通过2007、2008年连续2年调查捕杀特黄板防治蚜虫及烟田蚜传病毒病发病率的相关性,分析捕杀特黄板治蚜对病毒病的减退率。单因素分析结果表明,捕杀特黄板具有较好的持效杀虫性,悬挂7 d具有优于对照药剂防治0.05水平差异显著性,20 d后治蚜效果均具优于对照药剂的差异显著性,捕杀特黄板在烟田0～300范围内,高出烟株5～10 cm,诱虫、杀虫效果最好达86.1%和89.2%,连续2年的研究发现,捕杀特黄板的使用可明显降低田间CMV的发病率。      

食品中红2G、二甲基黄、二乙基黄工业染料的同时测定

建立了肉制品、豆制品、调味品中红2G、二甲基黄和二乙基黄的高效液相色谱及液相色谱—质谱联用测定方法。结果表明,红2G的检出限为0.5mg/kg,二甲基黄、二乙基黄的检出限均为0.1 mg/kg,回收率为80.7%~91.8%,相对标准偏差为3.8%~7.8%。     

高压高温处理改色的黄绿色金刚石

继“ＧＥ ＰＯＬ”用高压高温方法将茶色方法将茶色金刚石改成无色之后,同样用此方法将茶色或浅黄色、无色金刚石改成鲜艳的黄绿或绿黄经们没有明显的鉴别特征,无法判别其是天然致色还是人工处理改色。     

Analytical method for Buddleja colorants in foods

Buddleja yellow colorant derived from Buddleja officinalis Maxim. has recently been approved for use as a new kind of natural colorant for food additives in China. In order to distinguish Buddleja yellow colorant from other yellow colorants, two known phenylpropanoid glycosides, acteoside (= verbascoside) and poliumoside, were isolated from the colorant as marker substances for Buddleja yellow colorant. Poliumoside has not been detected in B. officinalis Maxim. previously. These phenylpropanoid glycosides were not detected in the fruits of Gardenia jasminoides Ellis or in the stamens of the flowers of Crocus sativus L., which also contain crocetin derivatives as coloring components, using a photodiode array and mass chromatograms. Thus, an analytical HPLC method was developed to distinguish foods that have been colored with yellow colorants containing crocetin derivatives, using phenylpropanoid glycosides as markers.     

L-半胱氨酸盐酸盐对栀子黄色素稳定性的影响

目的:研究L-半胱氨酸盐酸盐对储存在自然、光照、黑暗、真空四种环境中的天然栀子黄色素稳定性的影响。方法:采用等量稀释法将添加到栀子黄色素中的L-半胱氨酸盐酸盐配制成含量分别为0.09%、0.39%、1.56%、6.25%等四种均匀混合样品,在20cm的培养皿中均匀分装2g样品,各种环境中保存3份相同L-半胱氨酸盐酸盐含量栀子黄色素样品,在240d内,每隔15d 60d取各样品配制相同浓度溶液,在440nm处测定吸光度。结果:L-半胱氨酸盐酸盐含量为0.09%和0.39%时对四种保存环境中栀子黄色素品质都有明显的稳定作用(P﹤0.05),当L-半胱氨酸盐酸盐含量为6.25%时对栀子黄色素品质的稳定作用不明显,真空环境中栀子黄色素的稳定性保持最好。结论:含少量的L-半胱氨酸盐酸盐能明显改善长期储存的栀子黄色素品质。     

昌化黄石的宝石学特征

浙江昌化黄石的外观极似寿山田黄石。为了区别昌化黄石与寿山田黄石,利用X射线粉末衍射、红外吸收光谱和扫描电子显微镜等测试方法对产自浙江的昌化黄石样品进行了研究。结果表明,昌化黄石样品的主要矿物成分为地开石,含微量的明矾石;寿山田黄石则以珍珠石为主或为珍珠石与地开石的混合物。昌化黄石样品中的地开石呈细鳞片状和假六方板状,有别于寿山田黄石的团粒状结构。     

基于代谢途径提高红曲黄色素生成及控制橘霉素产生的研究

基于红曲霉菌合成代谢红曲色素和橘霉素的代谢机理,研究了几种化学物质对红曲霉突变菌株合成代谢红曲黄色素和橘霉素的影响。研究结果表明,一定量的生物素、乙酸钙和乙酸锌有利于红曲霉突变菌株合成代谢黄色素。不论辛酸添加量多少和添加时间或早或晚,对于红曲霉突变菌株的生长及其合成代谢黄色素都有明显不利的影响,但是一定量辛酸的添加有利于红色素的合成代谢,在一定程度上也能明显消除橘霉素的合成代谢。     

Carotenoid content and flesh color of selected banana cultivars growing in Australia

BACKGROUND: The problems of vitamin A deficiency and chronic diseases have emerged in recent years in some countries in the Micronesian region. These problems are associated with the dietary shift towards imported processed foods and lifestyle changes. Research in the Federated States of Micronesia indicates that yellow- and orange-fleshed banana cultivars contain significant levels of provitamin A carotenoids. OBJECTIVE: To identify further banana cultivars that may be promoted to alleviate vitamin A deficiency among children and women and chronic disease problems among adults. METHODS: Ripe fruit of banana cultivars growing in Australia (sourced mostly from a field research collection) were assessed for carotenoid content and flesh color. Ten cultivars with yellow or yellow/orange flesh color (including common cultivars of Southeast Asia and the Pacific Islands) were selected and compared with two cream-fleshed cultivars, including Williams, of the Cavendish group, the most commonly marketed banana worldwide. Carotenoid content was analyzed by high-performance liquid chromatography (HPLC). Flesh color was analyzed by HunterLab colorimetry. RESULTS: The yellow/orange-fleshed Asupina (a Fe'i banana) contained the highest level (1,412 microg/100 g) of trans beta-carotene, the most important provitamin A carotenoid, a level more than 20 times higher than that of Williams. All 10 yellow or yellow/orange-fleshed cultivars (Asupina, Kirkirnan, Pisang Raja, Horn Plantain, Pacific Plantain, Kluai Khai Bonng, Wain, Red Dacca, Lakatan, and Sucrier) had significant carotenoid levels, potentially meeting half or all of the estimated vitamin A requirements for a nonpregnant, nonlactating adult woman within normal consumption patterns. All were acceptable for taste and other attributes. The cream-fleshed cultivars had minimal carotenoid levels. There was a positive significant correlation between carotenoid content and deeper yellow/orange coloration indicators. CONCLUSIONS: These yellow- or yellow/orange-fleshed carotenoid-rich banana cultivars should be considered for promotion in order to alleviate vitamin A deficiency and chronic disease in susceptible target communities and to provide variety and enjoyment as exotic fruits in both developing and industrialized countries.     

海虾黄灯茏辣椒酱的加工工艺

为了充分利用海南特产,以黄灯笼辣椒、小海虾、蒜头和白萝卜为主要原料,适量添加盐、白酒、白醋、鸡精和糖等制成一种具有海鲜风味的黄灯笼辣椒酱,温度在85℃以上灌装,制得的海虾米黄灯笼辣椒酱味道极其鲜美,辣而清爽,具有特殊的芳香气味。     

膜过滤对黄酒品质改良效果的研究

针对当前黄酒行业中普遍存在的黄酒沉淀问题及对黄酒品质改良的要求,分别采用截留分子量为5 kD和10 kD的超滤膜对黄酒进行过滤,考察了膜过滤前后黄酒感官以及总固形物、总酸、氨基酸态氮、还原糖、酒精度、杂醇油等理化指标的变化。根据黄酒国家标准指标,认为截留分子质量为10 kD的超滤膜不仅能改善黄酒的澄清问题,还能较好地保留黄酒独特的风味品质指标、降低杂醇油含量。     

氨基酸对红曲霉突变菌株合成代谢黄色素和橘霉素的影响

本实验研究了氨基酸对红曲黄色素合成代谢的影响.结果表明,除了酪氨酸（4 g/L）和甘氨酸（1 g/L）明显有利于黄色素合成代谢外,其余所选氨基酸都不利于黄色素的合成代谢或影响不明显,随着各种氨基酸的添加量从1g/L增加到6g/L,黄色素色价减少量都≥20％,有些黄色素减少量甚至达到83.15％（如苯丙氨酸）.甘氨酸添加量为6g/L时,橘霉素的合成代谢量是对照组的6.61倍,提高561％,橘霉素生成量为3.37 mg/L,其余氨基酸能明显消除橘霉素的合成代谢或影响不明显.从工业化生产黄色素角度考虑,通过添加4g/L的酪氨酸不仅有利于红曲霉突变菌株合成代谢黄色素,还能降低橘霉素的代谢生成量.     

闷黄新工艺对蒙顶黄芽品质及香气的影响

为实现蒙顶黄芽的快速闷黄,缩短其加工时间,在借鉴传统黄芽加工经验的同时,并在闷黄材料与闷黄方式上加以创新,同时研究了新工艺下初包60、80、100 min及复包80、100、120 min各三个水平时间段对蒙顶黄芽品质及香气的影响。结果表明,初包80 min、复包120 min及初包100 min、复包80 min这两个组合的感官审评得分分别为89.05、88.85 分,是所有组合中最高。总体看来,随着闷黄总时间的增加,汤色由杏绿向嫩黄或浅黄再向杏黄变化,茶黄素和茶红素部分转化为茶褐素;滋味由醇厚向甜醇发展,当闷黄总时间从140 min增加220 min时,茶多酚、儿茶素及咖啡碱含量由23.41%、17.03%、4.68%下降至20.28%、15.64%、3.84%,可溶性糖、水浸出物含量由2.97%、33.42%上升至3.27%、38.33%;香型由清香向甜香转变,香叶醇、二甲基戊酸甲酯、苯乙醇等香气组分减少,顺-4-己烯-1-醇、柠檬烯、萘等香气组分增加。研究提出了蒙顶黄芽新工艺最优闷黄时间组合为:初包80 min、复包120 min,或初包100 min、复包80 min,同时探明了不同闷黄时间对蒙顶黄芽品质成分及香气组分含量的影响规律。