粗糖

Mulberry contained84.71%moisture,0.36%crude protein,9.61%invert sugar,0.66%ash content ,0.91%coarse fibre,and some malic acid,vitamin B 1 ,vitamin B 2 ,lactoflavin,carotin etc.

桑葚含水分84.71%、粗蛋白0.36%、转化糖9.16%、灰分0.66%、粗纤维0.91%、苹果酸、维生素B1、维生素B2、核黄素、胡萝卜素等。

In this paper we combined three chromatographic separation and purification technique such as affinity chromatography, ion exchanger chromatography and hydrophobic interaction chromatography to develope a new technology of stimutaneous extraction of three enzyme from pancreatin. We optimized the technology by studying the methods of purification and assured the technology as: The crude extraction from the dissolution of Pancreatin is directly absorbed on the DEAE gelose fast flow columnEquilibrating buffer is 0.01mol/L NaoAc-HoAc buffer(pH4.5; eluting buffer is 0.2～0.35mol/LNaCl in 0.01mol/LNaoAc-HoAc buffer (pH4.5), and then be eluted by two steps to acquire the peak of kallikrein.The solution which can"t be adsorbed by DEAE gelose fast flow column is adsorbed on affinity chromatographic column Equilibrating buffer is 0.01mol/LTris-HCl buffer(pH7.5, eluting buffer is 0.5mol/LNaCl in 0.01mol/Ltris-HCl buffer(pH7.5)and then be eluted by one step to acquire the peak of trypsin.The solution which can"t be adsorbed by is pretreated with 30%～80%(NH_4)_2SO_4 fractional precipitation, the deposition of the precipitation is dissolved to beabsorbed on phenyl gelose fast flow columnhydrophobic interaction chromatography condition is Equilibrating buffer is lmol/L(NH_4_2SO_4 in 0.01mol/LNaoAc-HoAc buffer(pH4.5), eluting buffer is 0～0.6mol/L(NH_4)_2SO_4 in 0.01mol/LNaoAc-HoAc buffer (pH4.5) and then be eluted by two steps to acquire the peak of chymotrypsin.

本研究考察了各种纯化方法，将离子交换层析、亲和层析和疏水层析三种分离纯化法相结合，建立了激肽释放酶、胰蛋白酶和糜蛋白酶三酶的联产工艺：胰酶用pH4.5醋酸缓冲溶液提取后，粗提液直接上DEAE-琼脂糖快胶柱吸附平衡缓冲液：0.01mol／LNaoAc-HoAc缓冲液(pH4.5，洗脱缓冲液：0.01mol／LNaoAc-HoAc缓冲液(pH4.5)含0.2～0.35mol／LNaCl分两步洗脱，收集激肽释放酶的洗脱峰；DEAE-琼脂糖快胶的未吸附液上亲和层析柱分批吸附平衡缓冲液：0.01mol／LTris-HCl缓冲液(pH7.5，洗脱液：0.5mol／LNaCl溶液，一次洗脱，收集胰蛋白酶洗脱峰；最后，亲和层析未吸附液用30％～80％硫酸铵分级盐析处理，沉淀溶解后用上苯基—琼脂糖快胶吸附平衡缓冲液：0.01mol／LNaAc-HAc缓冲液(pH4.5含1mol／L(NH_4)_2SO_4，洗脱缓冲液：0.01mol／LNaAc-HAc缓冲液(pH4.5)含0～0.6mol／L(NH_4)_2SO_4，分两步洗脱，收集糜蛋白酶的洗脱峰。

The main results were as follows. The main nutrition bioactive components in Opuntia Milpa Alta were analyzed using chemical and instrumental analytical methods. The results showed that the content of crude protein and fat was 0.65%～0.68% and 0.30%～0.31% respectively. The total content of the amino acids was 6.81%～7.38%, and Glu was 1.08%～1.52%.The contents of pectin and cellulose was 1.47%～1.68%, 0.87%～1.22% respectively. They were oxalate free and rich in Ca 5.6%, Fe 8.06mg/100g, Zn 3.30mg/100g, VB6 5.62mg/100g, low in tannin 0.02%～0.04%.The bioactive matter content such as polysaccharide, polyphenol, and flavone were high, about 1.27%, 63.14mg/100g, 36.21mg/100g respectively.

主要研究内容如下：采用化学和仪器分析方法，对米邦塔仙人掌中的主要营养和生理活性成分进行分析，结果表明，粗蛋白含量为0.65%～0.68%，脂肪含量为0.30%～0.31%；氨基酸总量为6.81%～7.38%，其中谷氨酸含量达1.08%～1.52%；果胶、膳食纤维分别为1.47%～1.68%和0.87%～1.22%；干样钙含量5.6%，铁8.06mg/100g，锌3.30mg/100g；B族维生素丰富，其中干样VB6含量5.62mg/100g；单宁0.02%～0.04%；不含草酸；生理活性物质如粗多糖、多酚、黄酮类物质分别约为1.27%、63.14mg/100g、36.21mg/100g，半乳糖约占多糖中单糖总量的80%；HPLC检测出8种酚类物质，绿原酸含量最多达42.40μg/g，其次是芦丁和槲皮素，其含量分别为25.02μg/g和10.91μg/g。

Effect of freezing on the nutritious constituents and texture of Meretrix Linnaeus meat were studied Results show that its crude protein,crude fat,ash,and total saccharide content are hardly influenced by freezing,but its nonprotein nitrogen content is largely increased After thawing,its mouthfeel,holding-water ratio and Ca2+-ATP enzyme activity is markedly decrease

本文研究了冻结对文蛤肉营养成分和质构的影响，结果表明：冻结对文蛤肉的粗蛋白、粗脂肪、灰分、总糖等营养成分影响不大，但其非蛋白氮含量显著增加。

This article by the Chongqing Guizhou Province area tradition sour meat technique of production souse sour meat, withdraws the sour salt meat sample from the fermentative process to research the nutrition and the security conducts systematically, the thick protein, the myofibril protein, the sarcoplasm protein, the multi-peptide nitrogen, the nonprotein nitrogen, the dissociation amino acid, the crude fat, the free fatty acids, the fatty acid composition, the cholesterol, the soluble sugar, the mineral to b...

中文摘要：本文以渝黔地区传统酸肉生产工艺腌制酸肉，对酸肉发酵过程中的营养及安全性进行了系统研究，检测了粗蛋白、肌原纤维蛋白、肌浆蛋白、多肽氮、非蛋白氮、游离氨基酸、粗脂肪、游离脂肪酸、脂肪酸组成、胆固醇、可溶性糖、矿物质元素，乳酸菌数，总酸在发酵过程中的变化，并对成品挥发性盐基态氮、酸价、过氧化值、碘价、皂化价亚硝酸盐进行质量检测。

The result showed that the critical low temperature of annonaceae was 1 ℃,affected by the duration of low temperature.

结果表明：2个品种番荔枝忍受低温的临界温度为1℃；低温持续时间对临界低温有影响，细鳞种番荔枝于3℃处理18 h的相对电渗率与1℃处理6 h的相近；细鳞种番荔枝束缚水和自由水的比值、可溶性蛋白质和可溶性糖含量均高于粗鳞种番荔枝，其耐寒性略强于粗鳞种番荔枝。

In the former growth period, the accumulation of various nutrient components was gradually increasing and the declining rate of crude protein content was slow; in the later growth period, the accumulation of all kinds of nutrient components easily being digested was slow until stopped. The best utilization time of Arundinaria argenteostriata was in the period from May to Sept., with the content of crude protein of 13.78%-15.10%; crude fat, 3.77%-8.49%; soluble sugar, 14.57%-18.47% and acid detergent fiber,

在其生长发育前期，各种营养物质积累速度快，粗蛋白含量下降速度缓慢；生长后期，各种容易消化的营养物质积累速度缓慢直到停止。5~9月份为铺地竹的最佳利用时期，在该生长期间其粗蛋白含量在13.78%~15.10%，粗脂肪含量在3.77%~8.49%，可利用糖含量在14.57%~18.47%，酸性洗涤纤维含量在

The results showed that the irradiation treatment in the dose of 2.0-8.0kGy is not significantly effective to the contents of total sugar, crude protein and crude fat in walnut powder. The content of crude fiber in irradiated walnut powder increased, but not significantly. The irradiation had barely change on the contents of the lauric acid and myristic acid, and non-significant effects on the contents of palmitic acid, palmitoleic acid, stearic acid, leinoleic acid, arachidic acid and linolenic Acid. However, the irradiation contributed to significant increase in the content of oleic acid with the irradiation dose. When irradiation dose reached 8.0kGy, the content of oleic acid had an increase of 4.3%. Irradiation will not change the sensory index of walnut powder much when irradiation dose is lower than 8.0kGy.

结果表明：剂量为2.0～8.0kGy时，辐照对核桃粉中的总糖、粗蛋白和粗脂肪含量无显著影响；辐照后的粗纤维含量有一定的增加，但不显著；辐照对核桃粉中的月桂酸和肉豆蔻酸含量基本没有影响，对棕榈酸、棕榈油酸、硬脂酸、亚油酸、花生酸和亚麻酸含量有一定的影响，但不显著；辐照后核桃粉中的油酸含量随辐照剂量的上升而显著增加，剂量达到8.0kGy时，油酸含量增加了4.3%。8.0kGy以下辐照对核桃粉色泽、气味、口感无明显改变。

According to Gas Chromatography infra-red spectra analysis, the four fractions all contain different quantities of arabinose , galactose, glucose and seminose, VLP-2 and VLP-3 also contain rhamnose and xylose, polysaccharide configuration may have B -D-pyran glucose.

以粗多糖为起始原料计算，四个级分的纯品多糖得率分别为：VLP—1为25.32％，VLP—2为50.82％，VLP—3为7.55％，VLP—4为10.41％。根据气相色谱分析表明，四个级分的多糖都含有不同量的阿拉伯糖、半乳糖、葡萄糖、甘露糖，VLP—2、VLP—3还含有鼠李糖和木糖。

In this experiment, a new method was used to purify the toxin protein produced by Verticillium dahliae. The supernatant of fungus culture was frozen and dried with Lyophilizer first, and then dialysed by Dialysis Membranes (MWCO 1000) after dissolved in distilled water. This method can eliminate the salt and sucrose in culture medium and reserve the protein component almost completely. VD-toxin were analysed using sodium dodecyl sulfate polyacrylamide gel analysis. The results indicated that the protein components were very complex, and included glycoprotein within 35.8kDa-83.2kDa. Furthermore, treatments on glycoproteins with high temperature, conA and proteinase alleviated, not abolished, their activities.NO and H_2O_2 production were assayed in two cultivars of cotton cells which were treated with VD-toxin.

本实验首先确定了用冷冻浓缩后透析的方法初步提纯棉花黄萎病菌毒素，该方法能有效去除粗提毒素中的蔗糖和盐离子并能最大程度的保留黄萎病菌分泌的蛋白成分；对毒素蛋白成分鉴定结果表明蛋白条带多，每种蛋白的含量少，小分子量蛋白含量多，糖蛋白染色结果显示，毒素蛋白中分子量在35.8kDa-83.2kDa之间的蛋白大多数为糖蛋白，分子量小于35.8kDa的蛋白多为非糖蛋白；性质鉴定结果显示，毒素中有活性的蛋白成分具有部分可耐高温高压，且毒素蛋白中的蛋白成分和糖基成分都具有致萎活性。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。