美食与美文

作家大都是美食家,善于享受生活。没有条件时,像曹雪芹的“举家食粥酒常赊”,也能对付;若条件许可,那一定不会在嘴上亏待自己。袁枚、李渔、林语堂、梁实秋等,都有专门写关食的著作。美食方能换来美文,倒也是顺理成章的事情。     

开发利用紫薯促进经济发展

<正>紫薯属旋花科甘薯属草本植物,属于甘薯的一个特殊品种类型,薯皮紫黑色,薯肉呈紫色至深紫色,故又称黑薯,紫心甘薯或紫肉甘薯。我国红薯研究人员成功从日本九州农业试验场引进到国内,已有20年的历史[1],,后经杂交改良现在已形成了众多地方品种体系。紫薯不仅营养丰富而且保健价值高,已成为当前农产品研发人员研究和开发的热点。     

甘薯愈伤组织的诱导

在附加不同质量浓度的蔗糖、琼脂、肌醇及植物生长调节剂、不同pH值的MS培养基上，接种甘薯茎段、叶柄、叶片，诱导愈伤组织。结果表明，培养基中蔗糖的质量浓度为25－30g/L；琼脂的质量浓度为8.0g/L；肌醇的质量浓度为1.0g/L;pH值5－6有利于甘薯愈伤组织的生长。基因型、外植体间及植物生长调节剂组合间诱导的甘薯愈伤组织产量和质量有差别。1.0mg/L2,4-D与1.0mg/L KT(或6－BA）搭配有利于诱导高质量的甘薯愈伤组织。     

美味好“粥”到

甘薯粥 材料：大米半杯、,甘薯半个、冷水5杯。     

Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy （NIRS）. This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature （To） （standard error of prediction SEP=2.014 ℃, coefficient of determination RSQ=0.85）, gelatinization peak temperature （Tp） （SEP=-1.371 ℃, RSQ=0.89）, gelatinization temperature range （Tr） （SEP=2.234 ℃, RSQ=0.86）, and cooling resistance （CR） （SEP=0.528, RSQ=0.89）. Gelatinization completion temperature （To）, enthalpy of gelatinization （△H）, cooling loss （CL） and swelling degree （SWD）, were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.