The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native ba...The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.展开更多
Fuzzy comprehensive evaluation method was used to develop a standard model to analyze and evaluate nearness degree of water environment quality at breeding area of Shuidong Bay in China.Results showed that certain env...Fuzzy comprehensive evaluation method was used to develop a standard model to analyze and evaluate nearness degree of water environment quality at breeding area of Shuidong Bay in China.Results showed that certain environment contamination factors in some areas seriously exceeded the standard value and led to the whole water quality at the third class level.The measurements should be taken to promote the sustainable development of breeding area in Shuidong Bay.展开更多
This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standar...This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.展开更多
目的应用前期构建的助产质量评价指标体系,评价其作为助产质量评价工具的实用价值。方法选取泛长三角地区13家不同等级及性质的医院作为研究对象,采用加权秩和比法、加权TOPSIS(technique for order preference by similarity to ideal ...目的应用前期构建的助产质量评价指标体系,评价其作为助产质量评价工具的实用价值。方法选取泛长三角地区13家不同等级及性质的医院作为研究对象,采用加权秩和比法、加权TOPSIS(technique for order preference by similarity to ideal solution)法、简单加权法这3种综合评价法对医院的助产质量进行评价排序。运用组合评价法对3种综合评价法的结果进行组合排序,采用肯德尔和谐系数对3种综合评价法的结果进行一致性检验。结果13家医院包括3家三级甲等综合性医院、3家三级甲等妇产专科医院、1家三级乙等综合性医院、2家三级乙等妇产专科医院、1家二级甲等综合性医院、2家二级甲等妇产专科医院和1家二级乙等妇产专科医院。3种综合评价法对13家医院的评价结果排序略有不同,具有较高的一致性,肯德尔和谐系数W=0.794。组合评价法对13家医院的助产质量排序前4名为H10、H4、H1和H2,与研究假设的预判结果(H1、H2、H10的助产质量排序靠前)基本保持一致。结论助产质量评价指标体系的评价结果稳定,能反映助产质量,具有较高的临床实用价值,可作为助产质量评价的科学工具。展开更多
基金Supported by Chnia Agriculture Research Systemthe Scientific Research Fund of the Key Technology and Research and Development of Barley Characteristic Agricultural Products Processing(XZ201901NA04)Development and Industrialization Application of Xizang Highland Barley Baijiu(XZ202001ZY0017N)。
文摘The purpose of this study was to explore the quality of the Tibetan native hulless barley variety in depth and to evaluate the characteristics of its processing quality using ratio analysis.For this study,10 native barley varieties were chosen with the detection of 24 quality indexes in order to build a system of comprehensive evaluation.The results of the factor analysis indicated that seven common factors with an eigenvalue greater than 1 were extracted,cumulatively accounting for 96.21%of the total variance.The first common factor,including ASP,GLU,SER,GLY,ARG,TYR and CYS contents,accounted for 33.82% of the variance.The second common factor,including ash,the total starch,soluble fiber,VB_(3),Cu,Mn,Na and beta-glucan contents,accounted for 19.46%of the variance.The third common factor,including the total dietary fiber,α-VE,K,Zn and glutelin.The fourth common factor,including B,Ba and prolamin,explained the barley starch character of the rheological property.The fifth common factor included crude fiber.The sixth and the seventh common factors did not account for a substantial amount of variance.According to the comprehensive evaluation model,the score consequence was as the following:Zangqing25>Pengnaigabu>Lhasa changhei>2004Qing21>Lhasa duanbai>Liangamu>Zhikonggaxia>lianmubai>Jiangreejiu>Longzihei.
基金Supported by China Postdoctoral Science Foundation (20090460873)
文摘Fuzzy comprehensive evaluation method was used to develop a standard model to analyze and evaluate nearness degree of water environment quality at breeding area of Shuidong Bay in China.Results showed that certain environment contamination factors in some areas seriously exceeded the standard value and led to the whole water quality at the third class level.The measurements should be taken to promote the sustainable development of breeding area in Shuidong Bay.
文摘This study investigated the physicochemical properties,enzyme activities,volatile flavor components,microbial communities,and sensory evaluation of high-temperature Daqu(HTD)during the maturation process,and a standard system was established for comprehensive quality evaluation of HTD.There were obvious changes in the physicochemical properties,enzyme activities,and volatile flavor components at different storage periods,which affected the sensory evaluation of HTD to a certain extent.The results of high-throughput sequencing revealed significant microbial diversity,and showed that the bacterial community changed significantly more than did the fungal community.During the storage process,the dominant bacterial genera were Kroppenstedtia and Thermoascus.The correlation between dominant microorganisms and quality indicators highlighted their role in HTD quality.Lactococcus,Candida,Pichia,Paecilomyces,and protease activity played a crucial role in the formation of isovaleraldehyde.Acidic protease activity had the greatest impact on the microbial community.Moisture promoted isobutyric acid generation.Furthermore,the comprehensive quality evaluation standard system was established by the entropy weight method combined with multi-factor fuzzy mathematics.Consequently,this study provides innovative insights for comprehensive quality evaluation of HTD during storage and establishes a groundwork for scientific and rational storage of HTD and quality control of sauce-flavor Baijiu.
文摘目的应用前期构建的助产质量评价指标体系,评价其作为助产质量评价工具的实用价值。方法选取泛长三角地区13家不同等级及性质的医院作为研究对象,采用加权秩和比法、加权TOPSIS(technique for order preference by similarity to ideal solution)法、简单加权法这3种综合评价法对医院的助产质量进行评价排序。运用组合评价法对3种综合评价法的结果进行组合排序,采用肯德尔和谐系数对3种综合评价法的结果进行一致性检验。结果13家医院包括3家三级甲等综合性医院、3家三级甲等妇产专科医院、1家三级乙等综合性医院、2家三级乙等妇产专科医院、1家二级甲等综合性医院、2家二级甲等妇产专科医院和1家二级乙等妇产专科医院。3种综合评价法对13家医院的评价结果排序略有不同,具有较高的一致性,肯德尔和谐系数W=0.794。组合评价法对13家医院的助产质量排序前4名为H10、H4、H1和H2,与研究假设的预判结果(H1、H2、H10的助产质量排序靠前)基本保持一致。结论助产质量评价指标体系的评价结果稳定,能反映助产质量,具有较高的临床实用价值,可作为助产质量评价的科学工具。
