印章是农业科研单位日常事务确权的重要且惟一的凭证.为强化农业科研单位对印章管理的重视程度,提高印章管理员在安全、规范、高效的印章管理方面的综合素质,保障单位对内行政管理和对外合作的合法权益不受损失,从省级农业科研单位用印材料分类、常用印章使用范围、盖章流程、印章管理关键环节、违规用印案例、防控措施共 6 个方面详细阐述农业科研单位印章管理情况,重点分析了用印的风险点和防范措施,为农业科研单位印章管理员日常印章规范管理提供实操参考.

近年来,湖北省农科院各专业研究所认真贯彻落实《中华人民共和国档案法》《湖北省档案管理条例》,对照《湖北省机关档案工作目标管理等级考评办法》的要求,在省一级档案目标管理的基础上,进一步规范和强化各项管理制度、基础建设,档案资源归档、利用、开发、编研积累了丰富的工作经验.

为延长冷藏大口黑鲈的货架期,以新鲜大口黑鲈为材料,研究大蒜素、大蒜素复配茶多酚及葡萄籽提取物处理对冷藏条件(4℃)下贮藏15 d的鲈鱼鱼肉品质的影响,以菌落总数结合鲈鱼鱼肉的汁液流失率、硫代巴比妥酸反应物值、pH值、挥发性盐基氮值、肌原纤维蛋白Ca2+-ATPase活力和感官评分指标表征大蒜素及其复配保鲜剂对鲈鱼的保鲜效果.结果表明:与对照组及大蒜素单独处理相比,复配保鲜剂有更好地保鲜和维持鱼肉品质的能力,能有效减缓脂质氧化,延缓菌落总数、挥发性盐基氮值、汁液流失率的升高,并保持鱼肉的pH值、感官评分和Ca2+-ATPase活力.大蒜素处理组和复配保鲜剂处理组的挥发性盐基氮值分别在第12天和第15天超过25.9 mg/100 g,与对照组相比分别延长了鲈鱼的贮藏货架期3、6 d.大蒜素复配保鲜剂可有效抑制肌原纤维蛋白Ca2+-ATPase活力的下降,贮藏15 d后对照组酶活力比贮藏初期显著下降了59.9％,而大蒜素和大蒜素复配保鲜剂组分别下降了47.6％、38.0％.大蒜素复配保鲜剂经济环保,对人体无害,可为以天然提取物为水产保鲜剂的开发应用提供数据支撑.

通过对顶空固相微萃取(headspace solid phase microextraction,HS-SPME)-气相色谱-质谱(gas chromatography -mass spectrometry,GC-MS)法分析条件的优化及结合保留指数(retention index,RI)法和相对气味活度(relative odor activity value,ROAV)值对鲈鱼背部肌肉的挥发性风味物质进行萃取和分离鉴定,并以淡水鱼肉中典型的挥发性风味物质(己醛、庚醛、壬醛、癸醛、苯甲醛、1-辛烯-3醇、2,3-辛二酮)作为参照对象,以峰面积作为主要指标对HS-SPME-GC-MS分析条件进行优化.结果 表明:HS-SPME-GC-MS的较佳分析条件为鱼肉与饱和食盐水质量比7∶3,萃取温度70℃,萃取时间40 min,解吸时间5 min,并经分析得到鲈鱼背部肌肉中含70种挥发性风味物质,主要为羰基类、醇类、烃类化合物,其相对含量分别为26.50％、7.15％、57.54％,其中己醛、庚醛、辛醛、壬醛、癸醛、2,4-癸二烯醛、1-辛烯-3-醇为新鲜鲈鱼背部肌肉中的主要挥发性风味物质.本实验方法操作简单,能够快速对鲈鱼背部肌肉中的挥发性风味物质进行萃取分析与鉴定.

以鲈鱼调理品为实验对象,研究不同剂量辐照对鲈鱼调理品保鲜效果的影响.通过测定挥发性盐基氮(TVB-N)、硫代巴比妥酸值(TBA)、pH、色度值及菌落总数等指标评价鲈鱼调理品肉质的变化,确定最佳的辐照剂量.结果 表明:未辐照样品在第8天时TVB-N值为54 mg/100 g,细菌总数达到106 cfu/g,鱼块散发出腐败臭味;3 kGy辐照样在第17天时TVB-N值为23.2 mg/100 g,细菌总数达到3×106 cfu/g,有轻微腐败气味;6 kGy辐照样在第25天时TVB-N值未超过上限值20 mg/100 g,细菌总数达到5.7×105 cfu/g,鱼块有轻微异味;9 kGy辐照样在整个储存期37 d内TVB-N值、TBA值和细菌总数都未超过标准,但由于辐照剂量较大,鱼肉色泽较深,产生了辐照异味.研究结果为水产调理产品的辐照保鲜及商业化应用提供较好的理论支撑作用.

为探讨无水保活时间对斑点叉尾鮰生理应激和肌肉品质的影响,本文研究了二氧化碳无水保活的最佳工艺,及不同无水保活时间下的存活率.分析了保活前、保活(5、7、9、11h)和复苏24h后3种状态中血液生化和鱼肉蛋白质、脂肪、水分等品质指标.结果表明:无水保活鮰鱼的最佳条件是二氧化碳浓度为500～550 mg/L,保活温度为4～8℃和麻醉液温度6℃;休眠的鮰鱼在6℃培养箱保活5、7、9、11和13h,存活率分别为100％、100％、99％、45％和20％;低温保活过程中水分和持水性没有显著性变化(p＞0.05),肌肉中pH、蛋白质以及粗脂肪低于对照组,而肌糖原的含量显著下降(p＜0.05).尿素氮(BUN)、肌酐(Cr)、谷草转氨酶(GOT)和乳酸脱氢酶(LDH)活性逐渐增高,其中GOT和BUN的活性与保活时间是最相关的.当保活时间达到9h时,GOT从18.48 μmol/L增加到25.09μmol/L:BUN从13.18 mmol/L增加到16.44 mmol/L.在复苏组中,保活9h的鮰鱼血清中生化指标Cr、BUN和GOT的活性基本恢复到对照组的水平(p＞0.05),而保活11h的鮰鱼复苏后Cr、BUN和GOT活性与对照组相比显著增加(p＜0.05),分别高出对照组52.41％、25.48％和48.24％.结论:二氧化碳休眠保活鮰鱼的最佳保活时间为9h,保活时间延长,代谢缓慢,毒素无法排出体外,会对肾脏、肝脏造成不可逆的损伤.本研究结果为二氧化碳无水保活提供理论依据和技术支撑.

为探讨无水保活温度对斑点叉尾鮰生理应激和鱼肉品质的影响,研究了MS-222麻醉的斑点叉尾鮰无水保活5h所需的较佳温度范围,测定了不同保活温度(0、2、4、6℃)下,保活前(对照)、保活中(5 h)和保活后3种状态下斑点叉尾鮰的血液生化及鱼肉蛋白质、脂肪、水分、质构和游离氨基酸等品质指标.结果表明:MS-222麻醉斑点叉尾鮰在(2～6)℃下可以保活5h,在清水中恢复24 h后存活率达到100％;无水保活5h后,血液中谷丙转氨酶、谷草转氨酶明显高于未处理值(P＜0.05),恢复24 h后,基本都恢复至未处理组值,但0、2℃保活组仍明显高于未处理组值(P＜0.05);肌酐和尿素氮在保活5 h后都显著升高,恢复24后很难回到初始水平,无水保活对肾脏造成的影响是不可逆的,4℃保活组尿素氮增量最大,达7.22 mmol/L;0、2℃下,鱼肉中蛋白质和脂肪含量保活5 h后下降,而在4、6℃下有所上升,24 h后基本恢复至未处理组值;保活温度越低,对鱼肉质构影响越大,在6℃下,质构变化较小.因此,研究表明,6℃下保活,无水保活对鱼肉的生理生化指标和肌肉品质影响较小,且在无水保活中产生的应激反应在恢复24 h后基本消除,而较低温度下0、2℃,会对斑点叉尾鮰造成不可恢复的损伤.该研究结果为无水保活在淡水鱼活鱼运输中的应用提供参考.

The konjac fly powder/starch blends were prepared by casting the konjac flour/starch and PVA as the main raw materials. The effects of fly ash on the properties of the films were studied from the degradation and the release of nutrient. Results After adding fly powder and pure starch,the blending ratio of 0.6∶1 blends was 0.96,st∶1 blends were 0.57,the punc-ture force and tensile force increased,and the proportion of fly powder was higher. The effect of 0.6∶1 blends was 70.538 N and 1 253.18 N respectively. The 28 days nitrogen slow release rate of pure starch film was 3.170% and of pure PVA mem-brane was 4.201% respectively. The nitrogen slow release rate range of different fly powder content membrane were from 17.704%~50.210%. The peak of 3 700~3 000 cm-1was narrowed at 2 910 cm-1And the interaction between fly powder and polyvinyl alcohol was enhanced. After scanning electron microscopy,it was observed that the surface of the blend film num-bered 0∶1 and st∶1 was not Significant holes,0.2∶1 and 0.4∶1,have a small number of pores on the surface of the blend film, while the fly powder 0.6∶1 has more pores on the surface of the blend film. And the emergence of mold point,indicating the degradation of the film. Conclusion Flying powder is beneficial to the sustained release of the film,and it also promotes the degradation.

To explore the effects of irradiation technology on the shelf life and storage quality of grass carp,fresh fillets stored at 4℃ were irradiated by 60Co-γray with different dosages (0,3,6 and 9 kGy).The total number of colonies,volatile basic nitrogen (TVB-N),chromaticity values,pH value and K value were investigated to systematically assess the quality indexes of grass carp fillets,accompanied with loss rate and sensory evaluation of fresh juice.The results showed that pH value increased at first,and then decreased during storage.The growth rate of total number of colonies,TVB-N and K values decreased as the increase of the irradiation dosage.Meanwhile,the irradiation dose had little impact on the chromaticity values.In contrast with relative lower irradiation doses 9 kGy had an effect on the quality of grass carp grass carp fillets,which led to the chromaticity values and drip loss increasing,accompanied with sensory scores decrease in different degree.The study indicated that 6 kGy irradiation was the best choice for fresh-keeping of grass carp fillets after comprehensive evaluation,which could extend the shelf life of grass carp fillets to 30 d stored at 4℃.This study provided a new idea for cold storage of grass carp.

以熟制鸭胸脯肉为试材,在单因素试验的基础上,采用响应面法优化鸭肉超高压杀菌工艺.结果表明,鸭肉中茵落总数残余比例随超高压压强、时间与温度的增加而降低;熟制鸭肉超高压杀菌最佳工艺为:压强600 MPa,保压时间25 min,介质水温度28℃,按照该条件杀菌后,熟制鸭肉的菌落总数为159 CFU·g-1;经超高压杀菌后的熟制鸭肉在4、25、37℃下储藏,其货架期分另为144、48、8h.

Starch-based mixed films were prepared by a solution casting method, the raw material are starch and konjac (Amorphophallus rivieri) flying powder, glycerol is plasticizer. The mass ratio of powder and starch were studied through wa-ter resistance and mechanical properties examined. The compatibility and thermal stability were characterized by thermogravi-metric analysis(TG),differential scanning calorimetry(DSC),fourier transform infrared spectroscopy(FT-IR) and scanning elec-tron microscope (SEM) to study the preparation conditions and film properties of konjac fly powder mixed film. Results show that the optimum ratio of the flying powder/starch mixed film is 1:3. And then the water absorption ratio, fracture strength and elongation at break of membrane are 0.20 g/g, 475.68 N and 8.85 mm. The compatibility, tensile strength and elongation at break of mixed film were increased by glucan manan from konjac fly powder. The TG curves of pure starch film, crosslinking starch film and mixed film are three phase type, eventually weightlessness rate were 82.91℅,93.21℅ and 80.27%, the first and second stages of the peak temperature of 87℃, 303℃ respectively; 75℃, 83℃ and 309℃, 282℃. Compared with the pure starch film, the compatibility of fly powder-starch mixed film was improved and it was more easily degraded.

Taking cooked Procambarus clarkii as raw material, under the condition of vacuum package for different doses of irradiation sterilization,and comparison of the autoclave and irradiation sterilization storage quality research. The results show that the in 0~8 kGy irradiation range, shrimp meat moisture content,chroma L*,a*,elasticity, viscosity was decreased,while the color b*,hardness,chewiness showed an upward trend,increase astaxanthin content and hydrophobic protein,protein con-centration decreased,shrimp meat quality slightly deterioration.Compared with the high pressure sterilization,6 kGy irradiation sterilization effectively inhibited the storage period of shrimp meat containing content decreased and the color of dark hair phenomenon,to ensure the health and safety of the storage period of crayfish,the appearance of the color and quality con-struction quality. In the storage protein fractions,the effect of irradiation sterilization on the inhibition of 80 kDa in the high molecular weight protein fraction was particularly evident due to the effect of microbial degradation.

To study the preparation conditions and film properties of konjac fly powder,starch and polyvinyl alcohol(PVA). The blend film was prepared by a solution casting method,the raw material are starch,konjac flying powder,PVA and glycerol is plasticizer. The mass ratio of powder/starch and concentration of PVA were studied through water resistance and mechanical properties examined. The blending mechanism was researched by the characterizing of compatibility and thermal stability by thermogravimetric analysis (TG),fourier transform infrared spectroscopy (FT-IR) and scanning electron microscope (SEM). The optimum ratio of the flying powder/starch mixed film is 1:3,the optimum concentration of PVA was 6% 50 mL every 5 g pow-der/starch. And then the water absorption ratio and puncture force were 0.78 g/g and 100.85N. The more the amount of PVA added,the stronger the water resistance and mechanical properties of the film. In FT-IR,the peak width of 3700~3000 cm-1 narrowed down. The peak intensity of 2927.7,2850.4,1574.6 and 1545.5 cm-1 increased violently. But the peak intensity of 1400~800 cm-1 decreased. It is speculated that the physical bonding between konjac glucomannan and starch macromolecules. The SEM page of cross section of fly powder/starch blend film showed a uniform network structure and the whole starch or all fly powder film appeared delamination and fault inhomogeneity. The fly powder has good compatibility with starch and can be prepared by adding proper amount of PVA.

Infrared scanning,scanning electron microscopy,transmission electron microscopy and Gas chromato graph-mass spectrometer were used to investigate the effect of β-cyclodextrin (β-CD) on inclusion,improving taste,and protecting antioxidant of papain soluble collagen peptide (PSCP).In infrared scanning results,a strong and broad endothermic peak at 3347 cm-1 was observed,indicating the formation of hydrogen bonds between β-CD and PSCP molecule,and PSCP has entered the cavity of β-CD.Electron microscopy results showed that PSCP and PSCP-β-CD inclusion complexes were nano-balls with 100-200 nm and 400-600 nm in diameter,and the latter showed net-like structure in its polymer surface after Freeze drying.Compared with PSCP,the Amines,aldehydes and the 2,4-di-tert-butylphenol (a type of antioxidants) were declined in volatiles,while the ultrasonic stability,antioxidant release force and DPPH radical scavenging capacity were increased observed from PSCP-β-CD inclusion complexes.The results suggested that β-CD can include PSCP molecule well,improve its tastes,and reduce its antioxidant compounds loss.

The preparation conditions and the desicant properties and structure of konjac fly ash were studied. The ratio of konjac fly ash,acrylic acid,water reactant and sodium hydroxide was optimized,and the composite effect of the best preparation of desiccant and five kinds of commonly used moisture absorbent was studied. The results showed that the best neutralization ratio of sodium hydroxide and acrylic acid is 120%. Under the relative humidity of 29% and 97%,the moisture absorption capacity of the desiccant was 0.132 g/g and 1.188 g/g. The regeneration absorption capacity was 0.09573 g/g and 0.9908 g/g. The absorption rates were 0.0006875 g/g·h and 0.006186 g/g·h. The maximum moisture absorption reached after 168 h. The desicant performance is better than five commonly moisture absorbent,combined with which one the absorb ability is not re-leased. Scanning electron microscopy showed that the desiccant showed mesh micro-structure and the mesh was elongated and flattened after regeneration. The desiccant prepared with konjac flour has good hygroscopicity and regeneration ability.

The effects of irradiation dosage rate (the electron beam,high-dose-rate 60 Co γ-ray irradiation,low-dose-rate 60 Co γ-ray irradiation and the control,rating in descending order)and vacuum packaging on fresh-keeping of grass carp fillets stored at (4 ± 0.5) ℃ were evaluated basing on physicochemical indexes including Total volatile base nitrogen (TVB-N),pH and K value,microbiological indicator (Total viable counts (TVC))and sensory evaluation.The results showed that the pH increased at first,then decreased with the storage time.The growth trend of TVB-N and TVC were slowed down as the increase of the irradiation dosage rate.The samples irradiated by electron beam exceeded the TVB-N (20 mg/100 g)and TVC limits (5 log10CFU/g)in 27 d and 21 d,respectively,and the sensory evaluation value was 3.01 in 9 d.However,electron beam irradiation had little inhibiting effect on the increase of K value.The grass carp fillets irradiated by high-dose-rate 60Co γ-ray reached the limits of TVB-N and TVC in 21 d and 20 d,respectively,and the sensory evaluation value was 3.51 in 9 d.The K value could be well repressed by the irradiation of 60Co γ-ray.The study showed that high-dose-rate 60Co γ-ray irradiation was the best choice for fresh-keeping of grass carp fillets after comprehensive evaluation.

Newborn bovine serum was irradiated respectively by 60Co at the average dose rate of 60 Gy/min and 600 Gy/min and by electron accelerator at the average dose rate of 300 kGy/min, then the bovine serum protein biochemical properties and the micro structure were researched to discuss the effect of high dose rate on inhibiting the denaturation of bovine serum protein during the irradiation sterilization process.The results show that compared with the no irradiated bovine serum, protein turbidity, fluorescence intensity of hydrophobic amino acid and exothermic peak time increase respectively from 0.742, 24.1 u and 16.5 min to 0.802, 99.3 u and 17.2 min, but the concentration and exothermic peak temperature decrease from 0.473 and 76.4 ℃ to 0.444 and 74.5 ℃.SDS-PAGE reveals that the protein content of 175 kDa and 58 kDa in 600 Gy/min of 60Co irradiated bovine serum were significantly higher than that in low dose rate irradiated one.The precipitation from irradiated bovine serum shows dense network structure in SEM images, and the soluble fraction presents fragments and globular body mixed morphology structure.The globular shape is not prominent for the sample treated by low dose rate.High dose rate is found to inhibit the effect of irradiation on the denaturation of bovine serum protein, and the effect of 600 Gy/min 60Co source is the most obvious in the three types.

以鲟鱼-甲骨板的精巢组织为原料,从中提取鱼精蛋白粗品,建立硫酸提取分离鱼精蛋白的最优工艺.以蛋白得率为指标,通过单因素实验研究硫酸浓度、液料比、提取温度、提取时间和提取次数的影响大小,初步确定鱼精蛋白的最佳分离条件.进一步利用响应面软件Box-Behnken设计模型确定鲟鱼精蛋白的最佳提取工艺条件,结果表明:硫酸浓度0.83 mol/L,液料比6.2∶1 mL/g,提取时间0.5 h,提取温度35℃,提取次数4次.经验证,最优工艺条件下鱼精蛋白的得率平均达到11.28％,且纯度高达86.13％,分子量约为10 ku,有良好的抑菌活性,金黄色葡萄球菌抑菌圈直径达15.75 mm.

Objective To investigate the influence of different thawing and salting process on quality of pork and sausage.Methods Frozen pork was thawed by microwave,running water,room temperature and low temperature,respectively.They were salted by dry salting and wet salting at 4 ℃C and 10 ℃C.Thawing loss rate,cooking loss rate,shearing force,pressurized water loss rate and colour value of pork and sausage were analyzed,respectively.Results The thawing loss rate was low in the thawed pork by running water and low temperature.The cooking loss rate of thawed pork at low temperature was the lowest.The shearing force of thawed pork was significantly higher than that of fresh samples,and the shearing force of thawed pork by room temperature was the lowest.The pressurized water loss rate of thawed pork in running water was the lowest.Dry salting and wet salting had not obvious influence on the L* value of curing pork.The values of a* and b* of salted pork by dry salting were higher than those of salted pork by wet salting.With the increase of temperature,the a* value of salted pork by dry salting reduced,and the b* value increased.However,a* value and b* value of salted pork by wet salting decreased.Sausages processed by dry salting had lower moisture content and shearing force than those by wet salting,while cooking loss rate was higher than that of wet salting.Conclusions Water thawing and low temperature thawing help to keep the quality of pork,and the character of sausage processed by drying salting at 4 ℃C is better.

s: Using grass carp ﹙Ctenopharyngodon idellus﹚ as material,the effects of quality of dried grass carp pieces were studied by exploring the process parameters of curing,drying and sterilization. Fish pieces were cured by 3%,4%,5% ﹙weight fraction﹚ salt for 36 h at 4℃ and 8℃ respectively,and salt penetration rate was tested. Cured fish pieces were dried at 30℃,40℃,50℃ for 18 h,and drying rate were determined. Dried fish pieces were sterilized by 121℃ for 15 min,115℃ for 20 min,110℃ for 30 min,and texture was tested. Results showed that increasing salt contents and temperature could accelerate salt penetration,temperature rising contributed to fish pieces drying,and sterilization with reducing temperature and expanding time could maintain the texture characteristics of dried fish pieces better. The best process parameters of dried grass carp pieces were as below:fish pieces curried by 3% for 6 h at 8℃,dried at 40℃ in initial stage,then dried at 50℃ in late stage,sterilized by 110℃ for 30 min.