茶用香花珠兰的香气成分分析

用水蒸气蒸馏法提取珠兰挥发油,并用气相色谱-质谱联用仪对珠兰挥发油的化学成分进行了分离和鉴定,分离并鉴定出27个组分,占峰面积的85.89%,并用峰面积归一化法测定了各成分的质量分数。其主要挥发性成分为:w(反-罗勒烯)=5.71%、w(3,6二-甲基-4,5二-乙基-3,5-辛二烯)=4.61%,w〔1-(1,4二-甲基-3环-己烯基)乙酮〕=3.53%、w(2,6二-甲基-2,4,6辛-三烯)=1.45%、w(大根香叶烯B)=1.44%、w(顺-罗勒烯)=1.43%、w(大根香叶烯D)=1.40%、w(3蒈-烯)=1.25%、w(杜松醇)=1.02%。     

菊酯类农药在梨中的多残留测定方法研究

采用气相色谱法(带有电子捕获检测器ECD),以正己烷、丙酮、石油醚等多种有机溶剂及其混合液为提取溶剂,以氟罗里硅土(Florisil)柱净化法,对梨果实中的3种常用菊酯类农药进行了多残留检测。结果表明以正己烷与丙酮的混合提取剂的提取效果好,其平均回收率范围为74.14%~99.14%,变异系数(CV)范围为1.36%~7.60%,在程序升温的条件下,3种农药可很好地分离,检出限范围为0.0006~0.006mg/kg。其准确度和精确度均达到了农药残留分析的要求。     

基于TACNN的玉露香梨叶虫害识别

为了解决玉露香梨叶虫害种类多、扩散速度快、人工识别梨叶虫害耗时长的问题,提出了能够在自然环境下对玉露香梨叶虫害图像自动识别的Tiny-Alexnet卷积神经网络（Tiny-Alexnet Convolution Neural Network,TACNN）的虫害识别模型。分析了Alexnet模型的网络结构,并将实地采集的玉露香叶片虫害图像进行统一处理,为避免全连接层卷积核参数过大而产生的过拟合现象,通过优化全连接层,设置不同神经元节点和实验参数,得出了Mid-Alexnet、TACNN两种虫害识别模型。实验结果表明：TACNN较Alexnet和Mid-Alexnet模型有较高的识别准确率,该模型能够有效地提取梨叶虫害特征,类别平均准确率为81.18%,实现了对金龟子、梨木虱、梨瘿蚊三种虫害的准确区分。该模型在玉露香梨叶虫害识别方面具有良好的性能,可实现自然环境下玉露香梨叶虫害的精准识别。     

异菌脲在梨和土壤中残留量的测定方法

建立了异菌脲在梨和土壤中气相色谱分析方法。梨、土壤样品用乙腈提取,Florisil固相萃取小柱净化,淋出液浓缩后用正己烷定容,气相色谱仪电子捕获器检测。试验结果表明,异菌脲的含量与峰面积之间呈线性关系,异菌脲的最小检出量为0.005ng。对于梨样本,异菌脲最低检测量为0.01mg/kg,添加平均回收率为94%～107%,变异系数为3.2%～6.5%;对于土壤样本,异菌脲最低检测量为0.01mg/kg,添加平均回收率为98%～110%,变异系数为4.0%～10.5%。结果表明该残留分析方法的灵敏度、准确度、精密度等均符合农药残留检测的要求。     

Experimental study on drying of pear slices in a convective dryer

The experiments were conducted on pear slices with thickness of 5 mm at temperatures of 50, 57, 64 and 71 °C with an air velocity of 2.0 m s^?1. Prior to drying, pear slices were pretreated with citric acid solution (0.5% w/w, 1 min, 20 °C) or blanched in hot water (1 min, 85 °C). Also, the untreated samples were dried as control. The shortest drying time of pear slices was obtained with pretreatment with citric acid solution. It was observed that whole drying process of pear slices took place in a falling rate period. Four mathematical models were tested to fit drying data of pear slices. According to the statistical criteria (R², χ² and RMSE), the Midilli et al. model was found to be the best model to describe the drying behaviour of pear slices. The effective diffusivity of moisture transfer during drying process varied between 8.56 × 10^?11 and 2.25 × 10^?10 m² s^?1, while the activation energy of moisture diffusion in pear slices was found to be 34.95–41.00 kJ mol^?1.     

A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine

This paper describes a methodology to establish an optimal process design for prickly pear wine production that preserves the peculiar and unique traits of traditional products, generating at the same time, technical information for appropriate design of both bioreactor and overall process. The strategy includes alcoholic fermentation optimization by the mixed native culture composed by Pichia fermentans and Saccharomyces cerevisiae, followed by malolactic fermentation optimization by Oenococcus oeni. The optimization criteria were based on multiple output functions: alcohol content, volatile compounds profile, organic acids profile, and compound contents related to color, which were analyzed by spectroscopy–chromatography methods and sensory analysis. The results showed that the mixed culture inoculated into a bioreactor containing prickly pear juice with 20 °Bx of fermentable sugars concentration, processed at a constant temperature of 20 °C for 240 h, leads to a fermented product with 9.93% (v/v) total alcohol content, and significant abundance of volatile compounds, which provide fruity and ethereal aromatic notes, complemented by a lively but not unpleasant acidity. This young wine was further subjected to malolactic fermentation at constant temperature (16 °C) for 192 h, decreasing malic acid, and balancing volatile compounds contents, thus resulting in a product with better aroma and flavor perception, and a velvety feeling of long aftertaste. Repeated assays showed that the process is stable, predictable, controllable, and reproducible. These results were used for process design and spreadsheet construction in order to simulate the process, and properly select and size the equipment required for such process.     

浓香型白酒生产中酯类生成规律初探

本文对有机酸转化为相应酯类的规律及产酸微生物与酯类形成的关系在实验室条件下进行了初步的探讨。认为酒醅中有机酸转化成相应酯时是呈竞争性关系；产酸微生物的存在是生成酯类物质的基础；乙酸乙酯主要由产酯酵母产生，与酒醅中乙酸的含量不呈直线关系。     

梨遗传转化研究进展

生物技术的飞速发展,为培育适应恶劣环境的"基因工程树"带来巨大的经济潜力和生态效益.从导入的目的基因、转化所用的外植体、转基因植株的检测方法及其影响因素等方面综述了梨树遗传转化技术近二十年来的进展,并结合存在的问题对今后的工作重点提出了几点建议.     

The occurrence of isoperoxidases in conference pears

Soluble and ionically-bound peroxidases have been obtained from the pulp and peel of Conference pears. The peel soluble fraction contained the highest level of peroxidase activity. The peel peroxidases, both soluble and ionically bound, were particularly heat stable. Following heat inactivation, regeneration of enzymic activity was observed for the peel peroxidases and soluble pulp enzymes. Plots of the percentage of heat inactivation for the pear peroxidases against heating time were non-linear.