Determination of fungal community diversity in fresh and traditional Chinese fermented pepper by pyrosequencing
作者：
Zhao, Lingyan;Li, Yong;Jiang, Liwen;Deng, Fangming*
期刊：
FEMS Microbiology Letters ,2016年363(24) ISSN：0378-1097
通讯作者：
Deng, Fangming
作者机构：
[Deng, Fangming; Zhao, Lingyan; Jiang, Liwen] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Yong] Univ Hawaii Manoa, Dept Human Nutr Food & Anim Sci, 1955 East West Rd,AgSci 216, Honolulu, HI 96822 USA.
通讯机构：
[Deng, Fangming] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
fungal community diversity;fresh and fermented pepper;fermentation phases;culture-independent microbiological approaches;454 pyrosequencing
摘要：
Fermented pepper is one of the traditional Chinese fermented vegetables. The production mainly relies on the fermentation by natural microorganisms. This fermentation system is a unique and dynamic microecological environment, and involved microbial communities are very complex. In this study, 454 pyrosequencing was first used to investigate the fungal communities in fresh pepper and different fermentation phases. The results showed that fungal communities in fresh pepper (sample M 0) were more abundant than later fermented phases. Taxa in proportions > 0.01% could be assigned to 21 different genera. Taxa in proportions > 1% were Trichosporon 24.11%, Rhodotorula 7.4%, Cladosporium 4.26%, Debarvomvces 3.94%, Mucor 2.51% and Cryptococcus 1.86%. There were a large number of unknown fungi (47.99%) in the sample waiting to be identified. Along with the fermentation, microbial communities became less diverse. Hanseniaspora and Pichia became the dominant fungal genera, while Trichosporon decreased from a maximum 24.11% to a minimum 0.1%. On the seventh fermentation day, the percentage of Hanseniaspora reached 89.3%. On the 20th fermentation day, taxa in proportions > 1% were Hanseniaspora 69.25%, Unclassified 12.23%, Pichia 8.95%, Debaryomyces 6.22% and Rhodotorula 1.31%. © FEMS 2016. All rights reserved.
语种：
英文
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Profiling of polyphenolics, nutrients and antioxidant potential of germplasm’s leaves from seven cultivars of Moringa oleifera Lam.
作者：
Nouman, Wasif* ;Anwar, Farooq;Gull, Tehseen;Newton, Amaglo;Rosa, Eduardo;...
期刊：
Industrial Crops and Products ,2016年83:166-176 ISSN：0926-6690
通讯作者：
Nouman, Wasif
作者机构：
[Nouman, Wasif] Bahauddin Zakariya Univ, Dept Forestry & Range Management, Multan, Pakistan.;[Anwar, Farooq] Prince Sattam bin Abdulaziz Univ, Dept Pharmaceut Chem, Al Kharj 11942, Saudi Arabia.;[Anwar, Farooq] Univ Sargodha, Dept Chem, Sargodha, Pakistan.;[Gull, Tehseen] Women Univ, Dept Chem & Biochem, Multan, Pakistan.;[Newton, Amaglo] Hunan Agr Univ, Coll Food Sci & Technol, Changsha, Hunan, Peoples R China.
通讯机构：
[Nouman, Wasif] B;Bahauddin Zakariya Univ, Dept Forestry & Range Management, Multan, Pakistan.
关键词：
Antioxidant activity;Crude protein;HPLC-DAD-ESI-MSn;Mineral-nutrients;Moringa oleifera L.;Phenolic compounds
摘要：
This work compares the polyphenolics composition, antioxidant activity and contents of selected nutrients in the leaves from seven cultivars of Moringa oleifera ('Tumu', 'Sunyaw', 'Kumasi', 'Techiman', 'China', 'Pakistan Black', and 'Pakistan White') representing the variety in Pakistan. Both the non-enzymatic (DPPH free radical and linoleic acid peroxidation inhibition assays) and enzymatic (superoxide dismutase, peroxidase, and catalase activities) antioxidant capacity was appraised. Regarding,the nutritional value, in terms of protein and minerals contents, minor differences were recorded among cultivars. HPLC-PDA-ESI-MSn analysis of the hydro-methanolic extracts of Moringa leaves revealed a wide range of phenolics, highlighting their content in kaempferol derivatives, caffeoylquinic acid, and feruloylquinic acid. The antioxidant capacity of the tested leaves was correlated with the individual phenolics composition in order to identify which compounds were responsible for this beneficial power. The varying (p < 0.05) concentration of phenolics together with the antioxidant capacity of the tested leaves established 'Pakistan Black' and 'Techiman' as the most nutritive cultivar among others to be grown in the local area. Moreover, these data support the relevance of genetic variability of Moringa for determining the aptitude as a source of beneficial phenolics and nutrients, allowing to identify the optima cultivars to be grown in southern Asia. (c) 2015 Elsevier B.V. All rights reserved.
语种：
英文
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Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits
作者：
Wang, Zhenyu;He, Fan;Rao, Weili;Ni, Na;Shen, Qingwu;...
期刊：
Food Science and Biotechnology ,2016年25(2):425-431 ISSN：1226-7708
通讯作者：
Zhang, Dequan
作者机构：
[Zhang, Dequan; Ni, Na; He, Fan; Rao, Weili; Wang, Zhenyu] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
关键词：
goat;drip loss;metabolic enzyme;stress response factor;structural protein
摘要：
Longissimus dorsi muscles from 3 goat species were assigned to high and low drip loss groups. Physio-chemical properties, sarcomere length, and proteome profiles were investigated. The high drip loss group had lower pH, higher brightness, and higher shear force values, and shorter sarcomere lengths than the low drip loss group. 22 differential proteins were identified between high and low loss groups. α-Enolase, NADH dehydrogenase, pyruvate dehydrogenase E1, HSP27, superoxide dismutase, peroxiredoxin-2, myosin, and the myosin light chain were among these proteins, which were metabolic enzymes, stress response factors, and structural proteins that affected glycolysis, oxidation, and muscle contraction. Drip loss was probably produced via proteins involved in glycolysis, oxidation, and muscle contraction. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
语种：
英文
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Extraction and characterization of oil from Mudong bayberry (Myrica rubra) kernels
作者：
Li, Ke;Huang, Ya-Fang;Ma, Jin-Kui;Li, Luo-Ming;Li, Zong-Jun*
期刊：
EMIRATES JOURNAL OF FOOD AND AGRICULTURE ,2016年28(10):689-694 ISSN：2079-052X
通讯作者：
Li, Zong-Jun
作者机构：
[Huang, Ya-Fang; Li, Ke; Li, Zong-Jun; Li, Luo-Ming] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.;[Li, Ke] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Ma, Jin-Kui] Zhaoqing Univ, Coll Chem & Chem Engn, Zhaoqing 526061, Guangdong, Peoples R China.
通讯机构：
[Li, Zong-Jun] H;Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
关键词：
GC-MS;Kernel oil;Mudong bayberry;Organic solvent leaching extraction;Response surface methodology
摘要：
The extraction of oil from Mudong bayberry (Myrica rubra) kernels was performed using the organic solvent leaching method. The extraction time, liquid/solid ratio, and temperature were optimized by the response surface methodology. The fatty acid content of kernel oil was also analyzed using a gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal extraction time, liquid/solid ratio, and temperature for oil yield were 140 min, 7.5:1(v/w), and 48.5°C, respectively. Under optimum conditions, the oil yield was 62.52% (w/w). The GC-MS analysis showed that oleic acid accounted for 47.90% and linoleic acid accounted for 37.30% of total fatty acids in the Mudong bayberry kernels. Furthermore, a small amount of linolenic acid (0.12%), 11-eicosenoic acid (0.29%), and palmitic acid (0.88%) were also found in the extracted oil of Mudong bayberry kernels. This study revealed that Mudong bayberry kernels have a high lipid content, and the percentage of unsaturated fatty acids found is close to those found in other varieties of bayberry and olive oil. Mudong bayberry kernels have a great potential as alternative plant oil in the world.
语种：
英文
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原子吸收光谱法和重金属快速检测法测定大米中镉含量的比较
作者：
罗凤莲;杨纯;林亲录;欧阳建勋;周文化
期刊：
粮油食品科技 ,2016年24(3):59-61 ISSN：1007-7561
作者机构：
湖南农业大学食品科学技术学院;中南林业科技大学食品科学与工程学院;中南林业科技大学粮油深加工与品质控制湖南省2011协同创新中心;[欧阳建勋] 湖南省粮食局;[周文化; 林亲录; 杨纯] 中南林业科技大学
关键词：
石墨炉原子吸收光谱法;重金属快速检测法;大米;镉含量;测定
摘要：
采用石墨炉原子吸收光谱法和重金属快速检测法分别测定大米样品中的镉含量.结果表明：两种方法测得大米的镉含量分别是0. 287 8 mg/ kg 和0. 288 6 mg/ kg,相对误差（RE）分别为3. 55%和3. 28% ,相对标准偏差（RSD）分别为10. 71%和0. 48% ,两种方法测得大米镉含量结果无显著差异（P 〉0. 05）,但重金属快速检测法精密度优于原子吸收光谱法.重金属快速检测法可同时适用于快速筛选和精确定量,预期在粮食重金属检测方面具有很好的应用前景.
语种：
中文
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Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting
作者：
Zhang, Caixia;Wang, Zhenyu;Li, Zheng;Shen, Qingwu;Chen, Lijuan;...
期刊：
Food Science and Biotechnology ,2016年25(4):993-1001 ISSN：1226-7708
通讯作者：
Zhang, Dequan
作者机构：
[Li, Zheng; Zhang, Dequan; Zhang, Caixia; Chen, Lijuan; Wang, Zhenyu; Gao, Lingling] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.;[Shen, Qingwu] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构：
[Zhang, Dequan] C;Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
关键词：
protein phosphorylation;salting;protein degradation;glycolysis
摘要：
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (p<0.05), and the global phosphorylation of myofibrillar proteins in 3% salt-treated group at 16 h was the lowest. However, salting showed no significant effect on phosphorylation of sarcoplasmic proteins. Four categories of phosphorylated protein were identified by LC-MS/MS, involved in stress response (heat shock protein), glycometabolism (glycogen phosphorylase, glyceraldehyde-3-phosphate dehydrogenase), oxidation or reduction (superoxide dismutase), and others (myoglobin), the phosphorylation of which was affected by salting. Thus, salting may influence meat quality through protein phosphorylation, which regulates protein degradation and glycolysis. © 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
语种：
英文
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Comparison of microbial taxonomic and functional shift pattern along contamination gradient
作者：
Ren, Youhua;Niu, Jiaojiao;Huang, Wenkun;Peng, Deliang;Xiao, Yunhua;...
期刊：
BMC Microbiology ,2016年16(1):1-9 ISSN：1471-2180
通讯作者：
Yin, Huaqun
作者机构：
[Zhang, Xian; Liu, Xueduan; Yin, Huaqun; Xiao, Yunhua; Liang, Yili; Ren, Youhua; Niu, Jiaojiao] Cent S Univ, Sch Minerals Proc & Bioengn, Changsha 410083, Hunan, Peoples R China.;[Zhang, Xian; Liu, Xueduan; Yin, Huaqun; Xiao, Yunhua; Liang, Yili; Ren, Youhua; Niu, Jiaojiao] Minist Educ, Key Lab Biomet, Changsha 410083, Hunan, Peoples R China.;[Ren, Youhua] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410083, Hunan, Peoples R China.;[Huang, Wenkun; Peng, Deliang] Chinese Acad Agr Sci, Inst Plant Protect, State Key Lab Biol Plant Dis & Insect Pests, Beijing 100193, Peoples R China.
通讯机构：
[Yin, Huaqun] C;[Yin, Huaqun] M;Cent S Univ, Sch Minerals Proc & Bioengn, Changsha 410083, Hunan, Peoples R China.;Minist Educ, Key Lab Biomet, Changsha 410083, Hunan, Peoples R China.
关键词：
Heavy metal contamination;Microbial remediation;Taxonomic and functional composition;Null model test
摘要：
Background: The interaction mechanism between microbial communities and environment is a key issue in microbial ecology. Microbial communities usually change significantly under environmental stress, which has been studied both phylogenetically and functionally, however which method is more effective in assessing the relationship between microbial communities shift and environmental changes still remains controversial. Results: By comparing the microbial taxonomic and functional shift pattern along heavy metal contamination gradient, we found that both sedimentary composition and function shifted significantly along contamination gradient. For example, the relative abundance of Geobacter and Fusibacter decreased along contamination gradient (from high to low), while Janthinobacterium and Arthrobacter increased their abundances. Most genes involved in heavy metal resistance (e.g., metc, aoxb and mer) showed higher intensity in sites with higher concentration of heavy metals. Comparing the two shift patterns, there were correlations between them, because functional and phylogenetic β-diversities were significantly correlated, and many heavy metal resistance genes were derived from Geobacter, explaining their high abundance in heavily contaminated sites. However, there was a stronger link between functional composition and environmental drivers, while stochasticity played an important role in formation and succession of phylogenetic composition demonstrated by null model test. Conclusions: Overall our research suggested that the responses of functional traits depended more on environmental changes, while stochasticity played an important role in formation and succession of phylogenetic composition for microbial communities. So profiling microbial functional composition seems more appropriate to study the relationship between microbial communities and environment, as well as explore the adaptation and remediation mechanism of microbial communities to heavy metal contamination. © 2016 The Author(s).
语种：
英文
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高海拔地区光强减弱对烤烟生长发育和产量的影响
作者：
李强;仲晓君;王瑞宝;周喜新;刘加红;...
期刊：
江西农业大学学报 ,2016年38(6):1042-1048 ISSN：1000-2286
作者机构：
[李强] 湖南农业大学 食品科学技术学院，湖南 长沙 410128;湖南农业大学 烟草研究院，湖南 长沙 410128;湖南农业大学 烟草研究院,湖南 长沙,410128;云南省烟草公司曲靖市公司,云南 曲靖,655000;红云红河烟草 集团 有限责任公司,云南 昆明,650231
关键词：
烤烟;光强;生长发育;产量;遮阴
摘要：
为探讨高海拔条件下光强减弱对烤烟生长发育、产量及产量构成的影响,采用裂区设计开展大田试验,并用方差分析和多重比较的方法分析光强减弱对烤烟生长及烟叶产质量的影响。结果表明,光强减弱后烤烟生育进程推迟,烤烟叶长、叶宽和叶面积指数增加,株高和节间距增加,茎粗降低,根颈部直径、最大侧根直径降低,直径≥2 mm侧根数减少;随着光强减弱,各器官干物质积累均减少,干物质在经济器官中的分配比例下降;随着光强减弱,烟叶总产量下降,中上等烟比例下降。光强减弱对烟株生长、产量及产量构成都有显著影响。
语种：
中文
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Comparison of digestate from solid anaerobic digesters and dewatered effluent from liquid anaerobic digesters as inocula for solid state anaerobic digestion of yard trimmings
作者：
Xu, Fuqing;Wang, Feng;Lin, Long;Li, Yebo*
期刊：
Bioresource Technology ,2016年200:753-760 ISSN：0960-8524
通讯作者：
Li, Yebo
作者机构：
[Li, Yebo; Lin, Long; Xu, Fuqing; Wang, Feng] Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, Wooster, OH 44691 USA.;[Wang, Feng] Hunan Agr Univ, Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Hunan, Peoples R China.;[Lin, Long] Ohio State Univ, Environm Sci Grad Program, Columbus, OH 43210 USA.;[Li, Yebo] Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, 1680 Madison Ave, Wooster, OH 44691 USA.
通讯机构：
[Li, Yebo] O;Ohio State Univ, Ohio Agr Res & Dev Ctr, Dept Food Agr & Biol Engn, 1680 Madison Ave, Wooster, OH 44691 USA.
关键词：
Biogas;Inoculation;Lignocellulosic biomass;Methane;Total solids content
摘要：
To select a proper inoculum for the solid state anaerobic digestion (SS-AD) of yard trimmings, digestate from solid anaerobic digesters and dewatered effluent from liquid anaerobic digesters were compared at substrate-to-inoculum (S/I) ratios from 0.2 to 2 (dry basis), and total solids (TS) contents from 20% to 35%. The highest methane yield of around 244L/kg VSfeed was obtained at an S/I ratio of 0.2 and TS content of 20% for both types of inoculum. The highest volumetric methane productivity was obtained with dewatered effluent at an S/I ratio of 0.6 and TS content of 24%. The two types of inoculum were found comparable regarding methane yields and volumetric methane productivities at each S/I ratio, while using dewatered effluent as inoculum reduced the startup time. An S/I ratio of 1 was determined to be a critical level and should be set as the upper limit for mesophilic SS-AD of yard trimmings. © 2015 Elsevier Ltd.
语种：
英文
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冻融处理对甘薯变温压差膨化干燥动力学的影响
作者：
何新益;郭婷;邓放明;刘金福;陈飞;...
期刊：
中国粮油学报 ,2016年31(5):32-37 ISSN：1003-0174
作者机构：
天津农学院食品科学与生物工程学院, 天津市农副产品深加工技术工程中心, 天津, 300384;湖南农业大学食品科技学院, 长沙, 410128;江苏派乐滋食品有限公司, 徐州, 221006;[何新益; 刘金福; 佘彬] 天津农学院食品科学与生物工程学院, 天津市农副产品深加工技术工程中心, 天津, 300384;[郭婷; 邓放明] 湖南农业大学食品科技学院, 长沙, 410128
关键词：
甘薯;变温压差膨化干燥;干燥特性;冻融;干燥动力学
摘要：
为探索冻融处理对甘薯变温压差膨化干燥特性的影响,研究了不同冻融次数和抽真空干燥温度条件下甘薯膨化干燥特性,建立了甘薯变温压差膨化干燥动力学模型。结果表明:冻融甘薯变温压差膨化干燥过程存在加速、等速和降速干燥3个阶段。抽真空干燥温度为85℃时,冻融1、2、3次甘薯膨化干燥需要225、175、250 min;冻融2次,抽真空干燥温度为75、85、95℃时,甘薯膨化干燥分别需要265、175、242 min。冻融甘薯在不同干燥条件下的干燥过程均满足Henderson and Pabis方程,其中待定系数A、k与冻融次数呈立方关系,相关系数R~2为0.999;冻融甘薯在不同干燥条件下的有效水分扩散系数(D_(eff))在3.45 ×10~(-8)~5.41 × 10~(-8)m~2/s之间。
语种：
中文
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油菜籽成熟过程中主要脂肪酸变化的研究
作者：
尹亚军;章丽琳;张喻
期刊：
中国粮油学报 ,2016年31(7):82-88 ISSN：1003-0174
通讯作者：
Zhang, Y.
作者机构：
湖南农业大学食品科技学院, 长沙, 410128;湖南农业大学食品科技学院, 食品科学与生物技术湖南省重点实验室, 长沙, 410128;[尹亚军; 章丽琳] 湖南农业大学食品科技学院, 长沙, 410128;[张喻] 湖南农业大学食品科技学院, 食品科学与生物技术湖南省重点实验室, 长沙, 410128
通讯机构：
Food Science and Technology College, Hunan Agricultural University, Changsha, China
关键词：
油菜籽;脂肪酸;成熟;变化趋势
摘要：
油菜籽品质的变化与油菜生育期密切相关,为获得脂肪酸组成合理的高品质油菜籽,以3个不同品种不同采收期的油菜籽为试验材料,采用气相质谱联用法对其脂肪酸组成进行测定并对数据进行了相关性分析。结果表明:饱和脂肪酸中棕榈酸和硬脂酸的含量在成熟过程均呈现持续下降趋势;单不饱和脂肪酸中油酸含量在成熟过程呈现持续上升趋势;多不饱和脂肪酸,其中亚油酸含量呈现小幅波动,变化不大,亚麻酸含量在成熟过程中呈现小幅上升趋势;长链脂肪酸,其中二十碳烯酸在成熟过程中也是出现一定波动,根据品种的不同变化趋势有一定的差异,而芥酸含量本身很低且采样时间已是成熟期,故其变化不大。
语种：
中文
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响应面法优化杨梅核仁油浸提工艺及其脂肪酸组成分析
作者：
李罗明;黄亚芳;李宗军;赵琳;李珂
期刊：
中国粮油学报 ,2016年31(4):113-117 ISSN：1003-0174
通讯作者：
Li, K.
作者机构：
[李罗明; 黄亚芳; 李宗军; 赵琳; 李珂] 湖南农业大学食品科学技术学院, 食品科学与生物技术湖南省重点实验室, 长沙, 410128
通讯机构：
College of Food Science and Technology, Hunan Agricultural University, Province Key Laboratory of Food Science and Biotechnology, Changsha, China
关键词：
响应面分析法;浸提;杨梅核仁油;得油率;脂肪酸组成
摘要：
在单因素试验基础上,采用响应面分析法对木洞杨梅核仁油浸提条件进行优化,分析了浸提时间、料液比及浸提温度等3个因素对杨梅核仁得油率的影响;并采用气相色谱法对杨梅核仁油的脂肪酸组成进行分析。根据单因素试验及响应面分析得出最佳浸提工艺条件为浸提时间2 h 20 min、料液比1:7.5 (m/V)、浸提温度48.5 ℃,此条件下的杨梅核仁油得油率高达62.52%,即提取率为93.31%。脂肪酸组成分析结果表明:木洞杨梅核仁油富含不饱和脂肪酸,高达86.49%,其中油酸的质量分数达47.9%,亚油酸质量分数达到37.3%,且含有少量亚麻酸(0.12%)、花生一烯酸(0.29%)、棕榈一烯酸(0.88%),具有较高的营养价值。
语种：
中文
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大孔吸附树脂-聚酰胺联用纯化茅岩莓总黄酮工艺优化
作者：
金慧鸣;郭红英;谭兴和;刘梦浩;王锋;...
期刊：
食品科学 ,2016年37(12):13-18 ISSN：1002-6630
通讯作者：
Tan, Xinghe(xinghetan@163.com)
作者机构：
[郭红英; 刘梦浩; 蔡文; 张喻; 金慧鸣; 王锋; 邓洁红; 谭兴和] Key Laboratory for Food Science and Bio-Technology of Hunan Province, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
茅岩莓;总黄酮;大孔吸附树脂;聚酰胺;纯化
摘要：
为纯化茅岩莓总黄酮,先用HPD-100型大孔吸附树脂(macroporous adsorption resin,MAR)层析柱进行初步纯化,再用聚酰胺(polyamide,PA)层析柱进行第2次纯化,得到的HPD-100型MAR最适宜吸附工艺参数为上样液总黄酮质量浓度6 mg/mL、上样流速1 mL/min、上样液体积130 mL,在此条件下吸附率为97.14%;最适宜解吸工艺参数为洗脱液乙醇体积分数70%、洗脱流速1 mL/min、洗脱液体积40 mL,在此条件下解吸率为94.10%。经HPD-100型MAR纯化后的总黄酮纯度从55.00%提高到了72.25%。PA的最适宜吸附工艺参数为上样液总黄酮质量浓度6 mg/mL、上样流速2 mL/min,在此条件下吸附率为99.57%;最适宜解吸工艺参数为洗脱液乙醇体积分数70%、洗脱流速1 mL/min、洗脱液体积55 mL,在此条件下解吸率为76.50%。经PA纯化后总黄酮纯度从72.25%提高到了80.75%。该方法为茅岩莓黄酮的纯化提供了一种更高效的方法,具有良好的应用前景。
语种：
中文
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发酵肉制品功能性发酵剂研究现状
作者：
龙强;聂乾忠;刘成国
期刊：
食品科学 ,2016年37(17):263-269 ISSN：1002-6630
通讯作者：
Nie, Qianzhong(ndnieqianzhong@126.com)
作者机构：
[聂乾忠; 龙强; 刘成国] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
发酵肉制品;发酵剂;功能性;风味
摘要：
功能性发酵剂具备产良好风味、促进安全或益生性等优势,在弥补工业化、健康化发酵肉制品风味缺陷上具有巨大潜力,且对致病菌、生物胺等潜在安全风险的控制具有重要作用,甚至还可给产品带来益生特性。本文着重从风味、安全性、益生性角度对功能性发酵剂研究现状进行分类概述,并对其未来研究方向进行展望。
语种：
中文
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酶法改性淀粉研究进展
作者：
梁曹雯;邓后勤
期刊：
食品安全导刊 ,2016年(12):60-61 ISSN：1674-0270
作者机构：
湖南农业大学食品科学技术学院;[邓后勤; 梁曹雯] 湖南农业大学
关键词：
酶法改性;淀粉改性;复合改性;淀粉颗粒;物理改性;天然淀粉;玉米淀粉;抗性淀粉;多孔淀粉;天然特性
摘要：
<正>天然淀粉经过处理后,淀粉分子上被引入新的官能团或改变淀粉分子大小和淀粉颗粒性质,从而改变淀粉的天然特性。改变淀粉的方法现在主要有物理改性、化学改性、酶法改性和复合改性等。本文综述了近年来国内外酶法改性淀粉的概况,酶法改性的酶类和酶法改性方法,并展望未来酶法改性的发展方向。概述
语种：
中文
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香菇中短波红外干燥工艺优化
作者：
郭玲玲;周林燕;毕金峰;邓放明;易建勇;...
期刊：
食品科学 ,2016年37(6):44-51 ISSN：1002-6630
通讯作者：
Deng, Fangming(fmdenghnan@sina.com)
作者机构：
湖南农业大学食品科技学院, 农业部农产品加工重点实验室, 湖南, 长沙, 410128;中国农业科学院农产品加工研究所, 农业部农产品加工重点实验室, 北京, 100193;湖南农业大学食品科技学院, 湖南, 长沙, 410128;[郭玲玲] 湖南农业大学食品科技学院, 农业部农产品加工重点实验室, 湖南, 长沙, 410128;[周林燕; 毕金峰; 易建勇; 陈芹芹] 中国农业科学院农产品加工研究所, 农业部农产品加工重点实验室, 北京, 100193
会议名称：
中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛
会议时间：
2015-10-21
会议地点：
大连
会议主办单位：
中国食品科学技术学会
会议论文集名称：
中国食品科学技术学会第十二届年会暨第八届中美食品业高层论坛论文集
关键词：
香菇;红外干燥;响应面法;氨基酸;总糖
摘要：
以香菇为原料,采用响应面法优化香菇中短波红外干燥工艺。在单因素试验基础上,根据Box-Behnken试验设计原理,选取干燥温度、切片厚度和辐照距离进行三因素三水平试验,分析干燥温度、切片厚度和辐照距离对香菇片色泽L、复水性、硬度、氨基酸及总糖含量的影响及因素间交互作用对指标的影响,并建立各指标的二次回归方程,确定中短波红外干燥香菇片的最佳工艺条件。结果表明:干燥温度是影响香菇干燥品质的主要因素,随着温度的升高香菇色泽L、复水比、硬度、氨基酸及总糖含量下降;其次是切片厚度,随着切片厚度增加香菇色泽L、复水比、总糖含量减少,而氨基酸含量先增后减。干燥香菇的最佳工艺条件为:干燥温度55 ℃、切片厚度4.5 mm、辐照距离120 mm。在此条件下得到香菇色泽L为58.56、复水比为5.32、硬度为495.63 g、氨基酸含量为818.12 mg/100 g、总糖含量为281.37 mg/g,与理论预测值无显著性差异。
语种：
中文
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湘西香醋对秀丽隐杆线虫体内抗氧化作用
作者：
黄润庭;李宗军;谭雅;杜莎;吴硕;...
期刊：
食品科学 ,2016年37(7):208-212 ISSN：1002-6630
通讯作者：
Li, Zongjun(hnlizongjun@163.com)
作者机构：
[伍婧; 李宗军; 吴硕; 黄润庭; 谭雅; 杜莎] Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
关键词：
醋;秀丽隐杆线虫;活性氧;抗氧化酶;细胞凋亡
摘要：
本研究对秀丽隐杆线虫分别饲喂配制白醋、酿造白醋、发酵1 a香醋以及湘西原香醋,通过测定其体内活性氧(reactive oxygen species,ROS)含量,谷胱甘肽过氧化物酶(glutathione peroxidase,GSH-Px)、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)活力以及细胞凋亡相关蛋白表达情况,对湘西香醋体内抗氧化作用进行评价。结果表明:湘西香醋具有明显抗氧化效果,与对照组相比,发酵1 a香醋组与湘西原香醋组秀丽隐杆线虫体内ROS含量明显降低(P<0.01),分别为对照组的24.03%、39.44%。3种抗氧化酶活力明显升高(P<0.01),湘西原香醋组秀丽隐杆线虫体内GSH-Px、SOD、CAT活力分别为对照组的2、1.3、 3倍。发酵1 a香醋组与湘西原香醋组秀丽隐杆线虫体内凋亡蛋白CED-3表达量明显降低,分别为对照组的53.42%、 73.39%,抗凋亡蛋白CED-9表达量显著升高,分别约为对照组的7倍和6倍(P<0.01)。湘西香醋在秀丽隐杆线虫体内具有较强抗氧化作用。
语种：
中文
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浏阳豆豉生产过程中理化性质的变化研究
作者：
谢靓;蒋立文;龚彩姣;周辉;周红丽
期刊：
现代食品科技 ,2016年32(8):225-232and122 ISSN：1673-9078
通讯作者：
Jiang, L.-W.
作者机构：
湖南农业大学食品科学技术学院;[周辉; 谢靓; 周红丽; 蒋立文] 食品科学与生物技术湖南省重点实验室;湖南省发酵食品工程技术研究中心;[龚彩姣] 湖南农业大学
通讯机构：
Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, China
关键词：
浏阳豆豉;自然发酵;微生物;理化指标;电子舌
摘要：
本文主要对浏阳豆豉自然发酵工艺过程中豆豉的理化、微生物指标、滋气味的变化规律进行研究。在湖南某豆豉厂取样,采用可培养方法测定细菌和真菌数量的变化,并检测不同阶段的总酸、氨基酸态氮、蛋白质及水分的变化、电子舌测定滋气味变化。结果表明:在浏阳豆豉生产过程中,制曲时细菌总数在发酵4 d达到最大值3.8×1011 CFU/g,霉菌总数的最大值为1.5×105 CFU/g,总酸和氨基酸态氮的变化趋势相似,成品中总酸达到2.15%,氨基酸态氮到1.37%。总氮在发酵过程中变化不大,水分变化与工艺有关。成品中蛋白质含量达到40.08%,水分含量在发酵过程中一直在减少,成品中只有14.30%。电子鼻的主成分分析图能显著区分发酵过程中各组分样品;电子舌稳定有效地检测出不同发酵阶段豆豉的味觉差异,主要体现在苦味、鲜味、丰富度和咸味上。发酵17 d苦味、鲜味强度最大,堆积发酵4 d咸味和丰富度强度最大。
语种：
中文
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发光细菌法检测大米中的重金属
作者：
何早;吴卫国;胡雨欣;刘霞
期刊：
粮食与油脂 ,2016年29(5):63-66 ISSN：1008-9578
作者机构：
湖南农业大学食品科技学院，食品科学与生物技术湖南省重点实验室，湖南长沙 410128;[胡雨欣; 何早; 刘霞; 吴卫国] 湖南农业大学
关键词：
明亮发光杆菌;重金属;大米
摘要：
以明亮发光杆菌（P.phosphoreum）为受试物,对大米中的铅、镉、汞三种重金属进行了检测。结果表明,发光抑制率与重金属溶液的质量浓度呈正相关,相关系数大于0.96,各重金属离子对P.phosphoreum的毒性大小排序为Hg^2＋〉Pb^2＋〉Cd^2＋。菌液与各重金属标准溶液加样体积比为1∶1,检测时间为30 min;Hg Cl2的线性范围为0.02~1.6 mg/L,Pb（NO_3）_2的线性范围为2~20 mg/L,Cd Cl_2的线性范围为2~64 mg/L;样品加标回收率范围为70.12%~93.5%,相对标准偏差范围为5.31%~13.25%。该检测方法简便,成本低,精确度较高,测量结果直观。
语种：
中文
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马铃薯全粉蛋糕制作工艺的优化
作者：
贺萍;张喻
期刊：
湖南农业科学 ,2015年(07):60-62,66 ISSN：1006-060X
作者机构：
湖南农业大学食品科学技术学院,湖南长沙,410128
关键词：
马铃薯全粉;蛋糕;配方
摘要：
为了提高马铃薯的附加值,丰富蛋糕的花色品种,将马铃薯全粉添加到蛋糕中,通过单因素试验和正交试验确定了马铃薯全粉蛋糕的最佳配方为:鸡蛋180 g,白砂糖50 g,水40 g,植物油20 g,泡打粉0.5 g,塔塔粉0.5 g,食盐1 g,低筋面粉与马铃薯全粉质量比为3∶2,分别为低筋面粉30 g,马铃薯全粉20 g。以此配方加工的蛋糕风味纯正、组织均匀细腻,品质优良。
语种：
中文
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