基于多元素和稳定同位素技术的桃产地溯源

目的 研究利用桃中多元素和稳定同位素地域特征进行产地溯源的可行性。方法 应用电感耦合等离子体质谱和稳定同位素比质谱技术,测试桃样品中54种元素和碳(13C/12C)、氮(15N/14N)、氢(2H/1H)、氧(18O/16O) 4种稳定同位素比值,分析不同产地桃的特征指标,采用逐步判别分析,建立产地判别模型,开展平谷、顺平和丹东桃产地溯源。结果 不同产地桃中碳和氧同位素比值差异显著(P<0.05),Na、Mg、Al、K、Mn、Cu、Zn、Rb、Sr、Cd和Ba等11种元素含量差异显著(P<0.05)。筛选C、H、O、Mg、Al、K、Fe、Cu、Zn、Cd等10项指标建立产地判别模型,进行原始回代检验和留一交叉检验,判别准确率均为100%。结论 研究表明,同时利用桃中多元素含量和稳定同位素比值特征指标建立产地判别模型,能够区分不同产地的桃,为桃产地溯源的可行性提供方法依据。     

锻白中硅、钙等组分对真空碳热还原制取金属镁的影响研究

通过理论分析的方法,分析温度、时间和真空度等因素对还原反应的影响规律,进而通过实验分析锻白中Ca O和Si O2的赋存形态,研究真空碳热还原条件下Ca F2、Ca O和Si O2的作用机理,得出其含量对锻白中镁还原率的影响规律。     

麦秆皮层矿质元素的微区分布

用扫描电子显微镜-能谱仪(SEM—EDAX)研究麦秆节间皮层矿质元素的微区分布及Si等元素的电子地图。结果表明，节间外表面有2种形态，Si含量高达30％～60％。多数外表面呈高低相间的纵向平行条纹；这种皮层的外表面及皮层中Si的分布也呈高低相间的纵向平行条纹。少量外表面较粗糙，具粒状物且气孔器分布较多；粒状物是Si高度密集的部位；气孔器周围的Si密度明显提高，Si高度密集的气孔器壁深入到皮下纤维层中。麦秆皮层主要由C、O、Si、K等元素组成，并含有少量Cl、Ca、Al等元素。节间皮层中Si的含量呈规律性分布。与皮层相邻的纤维细胞壁中含Si量较高。Si是皮层生物结构中起决定作用的元素。麦秆不同部位的皮层中，C、O、Si等元素的含量及分布特点不同，预示着这些元素存在的化学状态的差异。     

中子伽马能谱测井资料处理研究

地层元素测井能够通过中子与地层作用反馈回来的伽马射线信息得到地层元素的质量分数,文章采用蒙特卡罗的方法先模拟制作了地层中Fe、Ca、Si、Al、C、O六种元素的标准非弹谱,然后通过制作已知成分的混合谱求出了地层的归一化因子F和相对灵敏度因子Srj,并用这两个参数解谱出来了不同矿物含量地层的元素含量。     

陕北黑小米中金属元素分析

采用火焰原子吸收分光光度法测定了陕北黑小米中5种金属元素Fe、Mn、Cu、Zn、和Ca的含量,并做了加标回收实验,回收效果良好.与关中出产的黄小米等谷物中的金属元素对比,黑小米中Ca元素和Mn元素含量不高,但是Fe、Cu、Zn元素含量有非常明显优势.     

利用X射线技术研究甘蔗皮的纵向变异特性

为了充分地利用甘蔗皮资源,提高其应用价值,本文以紫皮甘蔗为研究对象,采用X射线技术对其不同部位的成分、微纤丝角和相对结晶度进行了研究。结果表明:紫皮甘蔗的硬质皮层的主要成分是C、O和少量的N、Si、Ca等元素。从底部到末梢,微量的N、Si、Ca等元素的含量逐渐减少,从底部向顶部O/C比先减小后增大。皮层纤维素的结晶度在34.02%~41.05%之间,平均值为35.49%,自下而上呈减小趋势;皮层纤维素的微纤丝角在48.00?到68.08?之间,平均值为52.23?,从底部到顶部呈先减小后增大的变化趋势。     

芒秆皮层的SEM-EDXA研究(Ⅱ)

用SEM-EDXA法研究芒秆叶鞘皮层的形态、超微结构及Si等矿质元素的分布.结果表明,叶鞘外表面皮层由颗粒物纵向规则排列区域和分散分布区域交替排列而成;每个颗粒物组由两个相对的"肾型"颗粒物纵向排列而成.与外表面皮层两种形态区域对应,皮层横切面由致密区域和疏松区域交替排列而成;致密区域的厚度大且质地较均一,Si元素的含量低,其内部主要是维管束组织;疏松区域的厚度小,Si元素的含量高,其内部则主要是近乎圆形的空腔.叶鞘皮层主要含C、O、Si、Cl、K、Ca等元素,C元素的含量低;外表面皮层的Si含量约为50%,内表面皮层的Si元素含量仅4%左右;叶鞘外表面皮层中的Si化合物主要是无机物.     

低温等离子体改性山羊绒纤维表面微观结构的研究

将山羊绒纤维利用空气低温等离子体进行表面改性,采用SEM、XPS等手段,分析研究改性前后纤维的表面特性。结果表明:经过等离子体不同条件处理,纤维表面的鳞片结构受到不同程度的破坏,表面元素成分和元素比例也发生改变,在纤维表面引入了大量的CO、C—O—H等亲水性极性基团,可显著改善表面润湿性。     

干热处理对芸豆子叶细胞内含淀粉结晶结构和体外消化动力学的影响规律研究

以芸豆为原料,分离内含淀粉的完整芸豆子叶细胞,在120、140、160、180℃下干热处理4 h。通过X射线衍射和热分析其淀粉结晶结构,并基于一级动力学模型分析其消化动力学。结果表明:与相同处理条件下的芸豆淀粉相比,芸豆子叶细胞表皮皱缩,体积略有减小,形态趋于球形,偏光十字略有减弱。芸豆子叶细胞的结晶度有所下降,X衍射图仍为C型,原子叶细胞的起始糊化温度和糊化焓降低约0.41℃和4.61 J/g,在140℃干热处理条件下,子叶细胞的起始糊化温度和糊化焓降低了0.73℃和11.70 J/g。在消化性上,180℃处理下的芸豆子叶细胞与未经热处理的细胞相比,消化程度增加了约3.02%。但芸豆子叶细胞在360 min的水解率(～8%)均显著低于芸豆淀粉(～60%),可能是由于α-淀粉酶进入芸豆子叶细胞,细胞内蛋白质组分对淀粉颗粒形成包裹屏障,从而阻碍了淀粉酶与细胞内淀粉的结合,导致了芸豆子叶细胞较慢的体外淀粉消化速率。本研究表明采用120℃～180℃干热条件处理芸豆子叶细胞,是一种较优的加工方式,可获得低血糖生成指数的芸豆产品。     

麦草茎秆皮层硅元素分布和化学状态的研究

分别采用扫描电镜-X射线能谱仪(SEM-EDX)和红外光谱分析法(IR)对麦草茎秆皮层表面形态和皮层中硅元素的分布及其结合方式进行了研究.结果表明,麦秆皮层外表面有两种形态,且硅元素在两种不同外表面中存在的化学状态不同.多数外表面呈高低相间的平行条纹,气孔器分布较少或没有;这种外表面的皮层中硅的密度分布也呈高低相间的平行条纹,硅的结合方式主要是Si—O—C和Si—H.另一种外表面具有颗粒状物且气孔器分布较多;颗粒状物是硅高度密集的部位,气孔器周围(即气孔器壁)的硅密度也甚高,硅的结合方式除了Si—O—C,还有Si—O—Si和Si—C,气孔器周围主要以Si-H的方式结合.     

芸豆淀粉理化特性研究

淀粉是芸豆中的主要碳水化合物,其性质直接影响芸豆资源的开发与利用.以花芸豆、小红芸豆、红芸豆、小黑芸豆和小白芸豆等菜豆属芸豆为试验材料,采用湿磨法提取淀粉,以马铃薯淀粉和玉米淀粉为对照,分析芸豆淀粉的颗粒特性与糊化特性.结果表明,5种芸豆淀粉颗粒形貌相似,大淀粉颗粒多为卵圆形或肾形,小颗粒多呈圆形,淀粉颗粒长轴粒径介于玉米淀粉和马铃薯淀粉之间.淀粉颗粒偏光十字多为较粗的“X”形或斜“十”形,较明显.芸豆淀粉溶解度和膨胀度均随温度升高而增大,属限制型膨胀淀粉.芸豆淀粉的透光度明显小于马铃薯淀粉,冻融稳定性不及玉米淀粉和马铃薯淀粉.芸豆淀粉起糊温度、峰值黏度、破损值、最终黏度和回生值分别为76.6 ～ 77.8℃、117.3 ～ 150.9 RVU、5.0 ～ 32.0 RVU、205.1 ～225.2 RVU和91.9～104.2 RVU.芸豆淀粉糊表现出好的热稳定性、抗剪切,易回生.     

贵州不同品种芸豆营养品质差异分析

探究大白芸豆、红芸豆、黑花芸豆、红腰豆和中白芸豆主要营养成分含量差异,对其营养品质进行分析与评价。以5个芸豆品种为试验材料,测定芸豆的蛋白质、脂肪、淀粉、灰分、矿物质元素、氨基酸和脂肪酸含量。结果表明:供试芸豆的蛋白质、脂肪、淀粉和灰分含量品种间差异极显著（P<0.01）,其含量分别为17.30~23.70、1.10~1.90、34.90~38.30、4.00~4.80 g/100 g。中白芸豆蛋白质和淀粉含量最高,分别为23.70、38.30 g/100 g;黑花芸豆K、Ca、Na和Mg含量最高,分别为1.99×104、1.15×103、33.40、1.79×103 mg/kg,中白芸豆Fe和Zn含量最高,分别为77.10、41.80 mg/kg,中白芸豆Na含量最低,为25.40 mg/kg;氨基酸含量范围是0.08~3.75 g/100 g,中白芸豆必需氨基酸（EAA）、非必需氨基酸（NEAA）和总氨基酸（TAA）含量最高,分别为8.86、14.17、23.03 g/100 g;5种芸豆脂肪酸含量范围是0.0020~0.8913 g/100 g,含有16种脂肪酸,其中饱和脂肪酸有9种,单不饱和脂肪酸有3种,多不饱和脂肪酸有4种,其含量排序依次为多不饱和脂肪酸>饱和脂肪酸>单不饱和脂肪酸,大白芸豆脂肪酸含量最高,为2.02 g/100 g。中白芸豆多不饱和脂肪酸与饱和脂肪酸比率（PS）最低,数值为4.14,红腰豆动脉粥硬化指数（AI）值最低,数值为0.005。综合多种营养成分含量分析,中白芸豆营养品质优于大白芸豆、红芸豆、黑花芸豆、红腰豆。     

Identification of E-Hex-3-enal as an important contributor to the off-flavour aroma in kiwifruit juice

Mechanical damage to dry kidney beans was assessed using hot and cold water soak-tests at 20 and 80°C, respectively. Damage was revealed as the middle lamella dissolved and the seed coats were released with zero order kinetics. Damage exposed in soak-tests had no cause-and-effect relationship to damage found in the cans after thermal processing. However, significant correlations were found between both kidney bean density and seed coat weight, and the proportion of damaged beans in the can after processing (P <0.01). The proportion of damaged beans found in the can after thermal processing increased significantly when the ratio of the seed coat weight to bean volume ratio was < 10 g ml^?1. These two simple measurable parameters offer potential for predicting canning quality of kidney beans.     

Physical and functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours

Many varieties of dry beans (Phaseolus vulgaris L.) are available with entirely different physico-chemical and sensory characteristics. Selected dry bean varieties (red kidney, small red kidney, cranberry and black) were processed into flour and analyzed for the physico-chemical and functional characteristics. The bulk density of the beans flours varied significantly (p < 0.05) from 0.515 g/ml for black bean flour to 0.556 g/ml for red kidney bean flour. The small red kidney bean flour had the highest water absorption capacity (2.65 g/g flour) while black bean flour showed the lowest at 2.23 g/g flour. Significant differences were observed for oil absorption capacities of bean flours, which ranged from 1.23 g/g for small red kidney bean flour to 1.52 g/g for red kidney bean flour. The bean flours emulsion capacity and stability and foaming capacity and stability also varied significantly and was variety-dependent. The highest apparent viscosity, 0.462 Pa.s, was recorded for small red kidney bean flour whereas black bean flour exhibited the lowest value of 0.073 Pa.s at 30 g/100 ml water content in the flour dispersions. The force-deformation curves for doughs from different bean flours showed that black bean flour had the highest peak force or hardness value of 90.7 N followed by doughs from cranberry, small red kidney and red kidney bean flours. The results of this study offer useful data on bean flours' potential uses in different food products.     

Allergenic responses of red kidney bean (Phaseolus vulgaris cv chitra) polypeptides in BALB/c mice recognized by bronchial asthma and allergic rhinitis patients

Allergenicity potential of red kidney beans (Phaseolus vulgaris cv chitra) was assessed and attempts were made to identify the responsible proteins by pepsin digestibility assay and IgE immunoblotting. To evaluate allergenic potential, BALB/c mice were sensitized with red kidney bean proteins and levels of specific immunoglobulin, histamine, mast cell protease-1, cytokines and CCL-2 were measured. To confirm our findings in BALB/c, the studies were also extended to human subjects. Human sera collected from control subjects and allergic patients after skin prick test were used for IgE immunoblotting, measuring the levels of total and specific IgE and determining cross reactivity of red kidney bean with other legumes. Red kidney bean allergenic potential was evident by significant increase in specific IgE, IgG1, histamine, mast cell protease-1 and Th2 cytokine levels in comparison to control. Enhanced level of eosinophils in jejunum, prominent anaphylactic symptoms, and eruptive histopathological changes give indication towards red kidney beans allergenicity. IgE immunoblotting detected five protein components with molecular weights of approximately 170, 100, 43, 34 and 20 kDa. Red kidney bean proteins showed cross reactivity with peanut, soybean, chickpea and black gram. Finally, this work demonstrated that red kidney beans may induce allergic response in mice similar to human subjects, with identification of five clinically relevant allergenic protein components.     

食用豆国际贸易情况分析

近年来世界食用豆贸易有所增长。本文介绍了近期全球食用豆生产和贸易情况,分析了近期绿豆、芸豆、豌豆、红小豆、蚕豆等食用豆的国际贸易形势。     

黔江肾豆碳水化合物组成及淀粉营养特性研究

以黔江肾豆为材料,对其碳水化合物组成和淀粉营养特性进行了研究。结果显示,肾豆富含碳水化合物(57.25±0.41)%,其中淀粉和粗纤维质量分数分别为(48.16±0.59)%和(3.59±0.11)%,表明肾豆是食物能量和膳食纤维的重要来源。淀粉直/支比0.63,较豌豆和部分绿豆高;肾豆淀粉消化特性分析显示慢消化淀粉(SDS)和抗性淀粉(RS)占比60.24%,可在混合膳食中起降低膳食整体碳水化合物消化速率的作用,对于慢性疾病如心血管等疾病和糖尿病的预防有益。体外血糖指数(GI)分析显示肾豆淀粉GI=88.5,为高GI;肾豆全粉GI=67.2,为中GI食品,肾豆全粉GI值低于肾豆淀粉,与其含蛋白质、纤维素、单宁、植酸和脂肪等成分有关。因此,食用全豆可减慢消化。黔江肾豆淀粉是制备粉丝、粉皮等深加工淀粉食品的良好淀粉来源。     

Constitution of leguminous seeds. The effect of some physico-chemical factors on the yield of proteins isolated from Phaseolus beans

The yields of acid-soluble proteins isolated from white kidney beans (Phaseolus vulgaris), navy beans (P. vulgaris) and baby lima beans (P. lunatus) were determined under different conditions of extraction. Highest yields of protein material were obtained when malic acid solutions [0.4M (pH 3.5) white kidney bean and navy bean; 0.05M (pH 3.5) baby lima bean] were used and under the following conditions: shaking time 20-30 min; extraction temperature 40-45°C; particle size 0.50-1.00 mm.     

六种杂豆淀粉的理化性质研究

以绿豆、奶花芸豆、红小豆、豌豆、英国红芸豆、小扁豆为材料,采用湿磨法提取淀粉,以大米、小麦淀粉为对照,对杂豆淀粉的理化特性进行分析研究。结果表明:6种杂豆淀粉颗粒形貌相似,颗粒普遍较大,呈圆形或椭圆形,均匀度较好。在相同制备条件下,杂豆淀粉间的水分、灰分和蛋白质差异较明显。杂豆淀粉间的直链淀粉和回生淀粉含量差距不大,均达40%以上。淀粉的溶解度和膨润力均随温度的升高而增加。杂豆淀粉间的透光率差异显著,普遍较小麦、大米淀粉的透光率要好。杂豆淀粉间的糊化特性差异显著,热特性差异不显著,淀粉分子结晶度相近,糊化难易程度比较接近。杂豆淀粉与小麦、大米淀粉理化性质差异显著。     

The polyphenolic profiles of common bean (Phaseolus vulgaris L.)

Based on the phenolic profiles obtained by high performance liquid chromatography-electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS), 24 common bean samples, representing 17 varieties and 7 generic off-the-shelf items, belonging to ten US commercial market classes can be organized into six different groups. All of them contained the same hydroxycinnaminic acids, but the flavonoid components showed distinct differences. Black beans contained primarily the 3-O-glucosides of delphinidin, petunidin and malvidin, while pinto beans contained kaempferol and its 3-O-glycosides. Light red kidney bean contained traces of quercetin 3-O-glucoside and its malonates, but pink and dark red kidney beans contained the diglycosides of quercetin and kaempferol. Small red beans contained kaempferol 3-O-glucoside and pelargonidin 3-O-glucoside, while no flavonoids were detected in alubia, cranberry, great northern, and navy beans. This is the first report of the tentative identification of quercetin 3-O-pentosylhexoside and flavonoid glucoside malonates, and the first detailed detection of hydroxycinnamates, in common beans.