青海湖二郎剑钻孔的粘土矿物学研究

位于青藏高原东北边缘的青海湖盆地拥有巨厚的新生代沉积,较好地记录了湖盆形成以来的古气候和古环境演化历史,对认识青藏高原东北部隆升过程和东亚气候变化具有重要的科学意义.但迄今为止,对青海湖沉积物长时间尺度的研究尚不多见,对沉积矿物学的研究较少涉及.利用X射线衍射分析技术,基于麦夸特算法对青海湖1108.95 m长的二郎剑钻孔岩芯开展了系统的粘土矿物学研究,获得了该钻孔沉积物中粘土矿物的组成、相对含量、化学指数和结晶学特征等方面的信息.结合钻孔的粒度指标,探讨了晚中新世以来高原构造隆升事件和青海湖地区的风化历史与古气候演化过程.研究表明,麦夸特算法在粘土矿物含量计算中能取得较好的效果,二郎剑钻孔中的粘土矿物以伊利石和绿泥石为主,高岭石和蒙脱石的含量较低;粘土矿物主要为碎屑成因,指示了化学风化作用较弱而物理风化作用强.各项粘土矿物学指标和粒度组分的变化特征揭示了自钻孔底部沉积以来青海湖地区处在总体相对寒冷干旱的气候环境下,并经历了5次大的环境演化阶段.其中在晚中新世早期气候相对温和湿润,之后具趋冷趋干的特点;在晚中新世晚期到上新世早期经历了一个短暂的温暖期之后,一直到第四纪气候持续变得寒冷干旱.各项指标可能也蕴含了自晚中新世以来青藏高原东北部发生过多次构造隆升事件的信息.</p

黄石城区夏季大气PM_(10) / PM_(2. 5)中元素特征分析

随着对大气颗粒物研究的深入,人们认识到颗粒物对人体健康具有很大危害,颗粒物粒径越小,对人体健康危害越大.黄石市是长江中下游典型的资源性工矿城市,大气污染比较严重.本研究旨在通过对黄石大气颗粒物以及颗粒物中化学元素污染特征的分析,为黄石市大气污染治理及探讨颗粒物对人体健康的影响提供一定的依据.</p

不同品种甜瓜种子表型性状、含油率及种子油脂肪酸组成分析Analysis of phenotypic trait,oil content and oil fatty acid composition of melon seed from different varieties

以50个品种甜瓜种子为试验材料,对其表型性状进行测定，然后用索氏抽提法测定含油率，气相色谱法测定种子油脂肪酸组成，并对种子表型性状、含油率与种子油脂肪酸组成相关性进行分析。结果表明：表型性状最大的甜瓜品种为MW，MW的籽粒表面积、宽、千粒质量均最大；林蜜25号甜瓜品种的种子含油率最高，为32.532%，WQ的种子含油率最低，仅为17.915%；甜瓜种子油中含量最高的脂肪酸为亚油酸，其次是油酸、棕榈酸、硬脂酸，亚麻酸含量最低，亚油酸含量最高的甜瓜品种是常见小绿瓜，为75.011%，油酸含量最高的甜瓜品种是省工108，为31.289%，棕榈酸含量最高的甜瓜品种是WQ，为13.281%，硬脂酸含量最高的甜瓜品种是爽口1，为9.862%；相关性分析表明，含油率与红度呈极显著正相关。3个品种的马泡瓜含油率较高，且皮薄，种子非常多，因而马泡瓜最适宜选育榨油。 Melon seeds, from 50 varieties were used as experimental materials, and their phenotypic traits were determined. Then the oil content was determined by Soxhlet extraction method, the fatty acid composition of seed oil was determined by gas chromatography, and the relations among phenotypic traits, oil content of melon seed and fatty acid composition of seed oil were analyzed. The results showed that the melon variety with the largest phenotypic trait was MW, and the seed surface area, width and 1 000 grain weight of MW were the largest. Linmi 25 melon seed had the highest oil content, reaching 32.532%, and WQ had the lowest oil content, only 17.915%. Linoleic acid was the highest fatty acid content in melon seed oil, followed by oleic acid, palmitic acid and stearic acid, and linolenic acid was the lowest. The content of linoleic acid in Common Small Green melon was the highest, which was 75.011%. The melon variety with the highest oleic acid content was Shenggong 108, which was 31.289%. WQ had the highest palmitic acid content, which was 13.281%. The melon variety with the highest stearic acid content was Shuangkou 1, which was 9.862%. Correlation analysis showed that the oil content was extremely,significantly and positively correlated with redness. The three varieties of Momordica has higher oil content, thin skin and many seeds, so the Momordica is the most suitable for breeding and oil pressing

艾比湖周边灌丛沙堆风沙沉积记录的气候环境演化

选择位于西风区的新疆艾比湖周边灌丛沙堆为研究对象,利用光释光测年初步建立风沙沉积的时间序列,分析了风沙沉积粒度和地球化学元素两个环境代用指标的古气候意义,并通过区域对比和综合分析,初步建立区域风沙气候环境演变序列。结果表明:研究区灌丛沙堆主要发育于晚全新世,缺失早中全新世的风沙沉积。晚冰期以来,艾比湖地区的风沙气候环境演变经历了一系列冷湿(凉湿)-暖干(温干)的变化过程,其中暖干(温干)时期气候干旱,风力强劲,湖滨阶地主要发生风蚀过程,不利于灌丛沙堆的发育。晚全新世以来,艾比湖周边灌丛沙堆发育较普遍,风沙沉积至少记录了3次相对干旱期和3次相对湿润期。灌丛沙堆记录的风沙气候环境演化序列与北疆其他全新世沉积记录有较好的一致性,基本遵循晚次冰期以来气候变化的西风模式,同时也受到局地风沙地貌环境的影响。</p

辣木籽粗多糖的分级提取及抗氧化活性

为了更好地开发与利用辣木籽，以辣木籽为原料，研究了不同体积分数乙醇（20%、40%、60%、80%）分级醇沉得到的辣木籽粗多糖（P20、P40、P60、P80）的单糖组成差异以及抗氧化活性，并采用紫外可见光谱（UV-Vis）和傅里叶红外光谱（FT-IR）对纯化后的辣木籽多糖结构进行表征。结果表明：4种辣木籽粗多糖的主要成分均为鼠李糖（Rha）、半乳糖（Gal）和葡萄糖（Glc），其中粗多糖P80中单糖总含量最高（84.09 μg/mg）；在4种辣木籽粗多糖中，P20（1 mg/mL）对DPPH自由基和超氧阴离子自由基清除率均最高，分别为50.24%、34.54%，P40（1 mg/mL）对羟自由基清除率最高，为76.92%，P80的总还原力最强；通过UV-Vis和FT-IR表征可知，不同体积分数乙醇能够对辣木籽粗多糖进行分级醇沉。综上，采用不同体积分数乙醇进行醇沉的辣木籽粗多糖有不同的抗氧化活性，需要根据具体应用有针对性地提取。In order to better develop and utilise Moringa oleifera seeds, the differences in the composition of key monosaccharides as well as antioxidant activity of crude polysaccharides (P20, P40, P60, P80) from Moringa oleifera seeds obtained by graded alcohol precipitation with different volume fraction of ethanol (20%, 40%, 60%, 80%) were investigated, and the structure of purified polysaccharides of Moringa oleifera seeds was characterized using ultraviolet-visible spectroscopy (UV-Vis) and Fourier transform-infrared spectroscopy (FT-IR). The results showed that the main components of the four crude polysaccharides were rhamnose (Rha), galactose (Gal) and glucose (Glc), among which the crude polysaccharide P80 had the highest content of total monosaccharides (84.09 μg/mg); among the four crude polysaccharides of Moringa oleifera seeds, P20 (1 mg/mL) had the highest scavenging rate of DPPH radicals and superoxide anion radicals, with 50.24% and 34.54%, respectively, P40 (1 mg/mL) had the highest scavenging rate of hydroxyl radicals（76.92%）, and P80 had the strongest total reducing power; it was known that different volume fraction of ethanol were able to carry out graded alcohol precipitation of crude polysaccharides from Moringa oleifera seeds by UV-Vis and FT-IR. In summary, crude polysaccharides extracted with different volume fraction of ethanol have different antioxidant activities and need to be extracted according to specific applications

甘草提取物对乳化猪油氧化稳定性的影响 及乳化猪油在蛋糕中的应用Effect of liquorice extract on oxidative stability of emulsified lard and use of emulsified lard in cakes

为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质的影响。结果表明：甘草提取物及其组分均能大幅延缓乳化猪油的氧化酸败，其中甘草提取物的延缓效果最显著；含有0.02%甘草提取物的乳化猪油（含油量80%）在40 ℃下储藏28 d，其酸值、过氧化值、硫代巴比妥酸值与空白组相比分别下降了72.53%、47.45%、62.98%；含油量80%的乳化猪油制备的蛋糕的膨胀体积与含油量50%的乳化猪油制备的蛋糕相比增加了99.75%，硬度、弹性和咀嚼性分别降低了21.37%、14.58%、31.74%，但各指标均比猪油制备的蛋糕的差。综上，乳化猪油具有替代猪油应用于蛋糕制备的潜力，但仍需进一步深入探究乳化猪油组分与蛋糕中其他组分间的相互作用，进而提高蛋糕品质。To promote the application of emulsified lard in baked goods, the effects of liquorice extract and its components (glycyrrhizic acid and glabridin) on the oxidative stability of emulsified lard were analyzed. The emulsified lard was used in cake, and the effect of fat contents in emulsified lard on the quality of cake was investigated. The results showed that liquorice extract and its components markedly inhibited the oxidation rate of emulsified lard, and liquorice extract had the most significant inhibition effect. After storage at 40 ℃ for 28 d, the acid value, peroxide value and thiobarbital acid value of emulsified lard (fat content 80%) containing 0.02% liquorice extract decreased by 72.53%, 47.45% and 62.98% respectively, compared to emulsified lard without antioxidant. In addition, the expansion volume of the cake prepared with emulsified lard with 80% fat content increased by 99.75% compared to the cake prepared with emulsified lard with 50% fat content, and the hardness, elasticity and chewiness decreased by 21.37%, 14.58% and 31.74% respectively, but all indexes were worse than those prepared with lard. In conclusion, emulsified lard has the potential to replace lard in cake preparation, but further investigation of the interaction between emulsified lard components and other components in cake is needed to improve the quality of cake products

湖南道县后背山福岩洞2011年发掘报告

福岩洞位于湖南省道县乐福堂乡,2011年9~10月间,中国科学院古脊椎动物与古人类研究所和湖南省文物考古研究所在道县文物管理局的配合下,对该洞穴进行了发掘,揭露面积约20m2。调查显示,福岩洞属于大型管道型溶洞,发育于上古生界碳酸盐岩系内,遗址周边属于峰林和溶盆地貌,处于岩溶发育的后期。洞内堆积发育,以砂砾石层和红黏土为主。本次发掘出土5枚古人类牙齿化石和大量哺乳动物化石,其中人类牙齿总体形态特征与现代人(Homo sapiens)接近;哺乳动物化石中已鉴定出39种(含未定种),其中灭绝种只有巴氏大熊猫、最后鬣狗、剑齿象、巨貘、南方猪等;结合铀系法初步年代测定和动物群面貌判断,古人类活动的年代大致为晚更新世。本次发掘表明,该遗址仍有较大的工作潜力,对其进一步发掘和研究将为探讨古人类在该区域的演化和生活方式提供有价值的科学信息。</p