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| 1 | 稻米抗性淀粉含量及其环境稳定性分析显示文摘【目的】食用高抗性淀粉含量稻米虽利于提高慢性病人群的健康水平,但培育出的高抗性淀粉含量水稻品种还较少。开展水稻种质资源抗性淀粉含量及其环境稳定性的研究,为高抗性淀粉含量水稻种质资源发掘和生产应用提供参考依据。【方法】参照爱尔兰Megazyme公司提供的方法测定稻米抗性淀粉含量,用PAST软件完成种质含量分布作图。通过一年多点试验评价抗性淀粉含量的环境稳定性,利用DPS软件完成含量方差分析。依据国家标准GB/T15683-2008分析了稻米直链淀粉含量。【结果】对1206份水稻种质稻米抗性淀粉含量分析,结果表明,绝大部分水稻种质稻米抗性淀粉含量低,含量低于2.5%的占87.6%,高于10%的仅占约0.2%。稻米抗性淀粉和直链淀粉含量存在显著正相关,但在高直链淀粉含量种质中未出现抗性淀粉含量高的品系,却在低直链淀粉含量种质中发现3份抗性淀粉含量高于10%的品系,其中1个优质软米品种Diangu2的抗性淀粉和直链淀粉含量分别为10.12%和12.3%,综合农艺性状优良,米饭食味性好。在3个不同环境种植18个不同抗性淀粉含量的品系,结果显示有13个品系的含量不受种植环境差异的影响,另5个品系的含量受环境影响,稻米的抗性淀粉含量除了受基因型影响外,还受种植环境、以及基因型与环境互作的影响。【结论】水稻种质资源稻米抗性淀粉含量普遍很低,抗性淀粉含量与直链淀粉含量虽存在显著正相关,但低直链淀粉含量种质中也可能存在高抗性淀粉的品种,所以培育稻米抗性淀粉含量高且食口性好的品种是可能的。稻米抗性淀粉含量主要受基因型控制,在不同环境中含量高的品种依然高,含量低的品种仍然低,那么高含量的品种可在其适种稻区种植生产大米,其含量不会被明显影响。 | 张春龙 Channarong PHONGSAI 张江丽 于洋 苏耀华 杨米 高亮 普世皇 李娟 金寿林 谭学林 文建成 | 2019 | 中国农业科学2019，52，17： | 12 |
| 2 | 云南地方香稻品种排沙香糯稻米的挥发性成分分析显示文摘利用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)技术,对云南地方香稻品种排沙香糯稻米中的挥发性成分进行分析。结果表明在地方品种排沙香糯中共鉴定出57种挥发性成分,其中有醛类、醇类、酮类、酯类、烃类、芳香族类和杂环类7类挥发性成分。其中主要的挥发性成分是醛类和醇类,相对含量分别为70.20%和14.05%;酯类和芳香族化合物相对总含量最少,为1.91%和0.48%。挥发性成分中相对含量最高是壬醛(26.57%)和己醛(22.79%),2-异丙基-1-己烯的相对含量最低,为0.05%。此外,在该香稻中也鉴定出香米的特征香味成分2-乙酰-1-吡咯啉(2AP),相对含量为0.57%。排沙香糯稻米中含有许多挥发性成分,是一种特殊的香稻种质,探究该香米品种挥发性物质的主要成分,研究结果可为该品种在育种和生产中的利用提供理论依据,为香米产业的发展提供参考。 | 张江丽 普世皇 张春龙 于洋 高亮 谭亚玲 李娟 Phongsai Channarong 金寿林 普有华 陈丽娟 文建成 谭学林 | 2019 | 分子植物育种2019，17，2： | 5 |
| 3 | 低氧环境对水稻萌发生长及生化指标的影响显示文摘以1 126份水稻材料为试验材料,采用5 cm静止水层对其幼苗耐低氧能力进行鉴定,测定耐低氧材料的相关生化指标。结果表明:低氧环境中绝大部分材料胚芽鞘能伸长,但仅约2.8%材料的幼苗顶端能超过5 cm水层表面并正常生长;淹水幼芽在第4天出现生长缓慢,不耐低氧材料此后一直生长缓慢或停止,而耐低氧材料在第6天能恢复生长直至顶端突破水表面层;在低氧和正常条件下,耐低氧材料的可溶性糖含量、淀粉酶活性和叶绿素含量均明显高于同期不耐低氧材料,而丙二醛含量明显较低。耐低氧材料表现出幼苗和胚根伸长快、淀粉酶活性高、可溶性糖含量多、丙二醛含量少的特征。 | 于洋 苏耀华 张春龙 杨米 李正和 张江丽 普世皇 Phongsai Channarong 李娟 金寿林 文建成 | 2020 | 扬州大学学报(农业与生命科学版)2020，41，4： | 4 |
| 4 | 用统计方法研究泰国-老挝-缅甸交界地区的地震活动显示文摘测震仪器过去已经在泰国-老挝-缅甸交界地区记录到大量地震。然而大部分这些地震的震中位置与地表形态特征显示出孕震断层的位置不相吻合。因此本地震危险性研究集中在对地震记录的统计评估。根据完整的地震目录研究了频度-震级分布关系中a值和b值的空间分布。对从a值和b值推导可能最大震级地震的分析表明,缅甸孟板北部和老挝北宾-琅勃拉邦地区具有年发生mb为4.0~5.0地震和50年内发生mb为7.0地震的可能。此外,对于mb在4.0~7.0之间的地震,计算表明孟板北部地区的复发周期短(即1~500年),而在泰国清迈东部地区显示长达5000年的较长复发周期。对于地震预测,三个测试子数据集表明低b值地区与该地区随后大地震的发生之间有良好的相关性。因此,基于这个有效条件和现有数据,未来地震可能发生在孟板北部和北宾-琅勃拉邦水坝地区。 | S. Pailoplee P. Channarong V. Chutakositkanon 李万金 吕春来 | 2014 | 世界地震译丛2014，，3： | 1 |
| 5 | The mismatch of beliefs about learning English between Chinese university students and teachers显示文摘 | WANG Jun Channarong Intaraprasert | 2009 | Sino-US English Teaching2009，6，9： | 1 |
| 6 | Chemical and biochemical changes of hybrid catfish fillet stored at 4 ℃ and its gel properties显示文摘 | Channarong Chomnawang Kasem Nantachai Jirawat Yongsawatdigul | 2007 | Food Chemistry2007，，103： | 1 |
| 7 | Simultaneous removal of nickel and zinc from aqueous solution by micellar-enhanced ultrafiltration and activated carbon fiber hybrid process显示文摘 | Bundit Channarong Seung Hwan Lee Rabindra Bade Oleg V. Shipin | 2010 | Desalination2010，，1： | 1 |
| 8 | Auditory symptoms:a critical clue for diagnosis of MELAS显示文摘 | Tawankanjanachot I Channarong NS Phanthumchinda K | 2005 | J Med Assoc Thai2005，88，11： | 1 |
| 9 | Chemical and biochemical changes of hybrid cat fish fill et stored at 4 ℃ and its gel properties显示文摘 | Channarong Chomnawang KasemNantachai | | 0，，： | 1 |
| 10 | Development of approaches to improve the healing following muscle contusion显示文摘 | Channarong K Jacques M George S | 1998 | Cell Transplantation1998，7，6： | 1 |
| 11 | Chemical and biochemical changes of hybrid catfish fillet stored at 4°C and its gel properties显示文摘 | Channarong Chomnawang Kasem Nantachai Jirawat Yongsawatdigul | | 0，，： | 1 |
| 12 | Chemical and biochemical changes of hybrid catfish fillet stored at 4℃ and its gel properties显示文摘 | Channarong Chomnawang Kasem Nantachai | | 0，，： | 1 |
| 13 | Chemical and biochemical changes of hybrid catfish fillet stored at 4C and its gel properties 显示文摘 | Channarong Chomnawang Kasem Nantachai Jirawat Yongsawatdigul | 2007 | Food Chemistry2007，103，2： | 1 |
| 14 | Chemical characteristics changes associated with extracted protein and salt addition and effect of different additives in the curing process on sensory acceptance of liquid fermented fish from tilapia frame显示文摘Liquid fermented fish(Nam pla ra)is a traditional local condiment and popular consumption in Thailand.According to previous research,tilapia frame could be used as a raw material for the production,but the amount of protein received is still below the standard.In addition,there is no information of additives in curing process on consumer preferences.In this research,response surface methodology was used to study the influence of extracted protein from soybean meal(5-15%)and salt(15-20%)contents on chemical characteristics of Nam pla ra after 4 months of fermentation.The amount of roasted rice and roasted rice bran addition in curing process on sensory preferences were also studied.The results showed the linear effect of extracted protein and salt contents on NaCl content(P<0.05).When extracted protein increased,NaCl content of sample decreased,while increased salt concentration,NaCl content increased.Extracted protein showed linear relationship with autolytic degradation products and formaldehyde nitrogen of sample(P<0.05).Increase in extracted protein concentration caused an increment to both autolytic degradation products and formaldehyde nitrogen.In addition,salt content showed linear relationship with protein,total nitrogen,ammonia nitrogen and amino nitrogen(P<0.05).When increased salt concentration,protein and all kind of nitrogen tested in this study decreased.The statistical models for protein and NaCl contents(as an index of product quality)and our experimental validation,indicated that the models were appropriate to predict values.For acceptability test,there was no significant different in all attributes scores of cured samples with 10%roasted rice,roasted rice bran and mixture of both.In addition,their showed a significant different in all attributes scores lower than the commercial sample.In conclusion,the highest protein content was found in a treatment prepared by added salt content 15%by weight of digested material.Addition of proteins extracted from soybean meal did not lead to increase in protein content of finished product.However,chemical properties of all treatments could meet Thai community product standard. | Yanawirut Wijitpun Piyanan Chomnawang Kannika Huaisan Kaewta Sootsuwan Channarong Chomnawang | 2022 | Aquaculture and Fisheries2022，7，4： | 0 |
| 15 | An Employment of English Reading Strategies by Chinese University Students显示文摘 | LUO Hong-fang Channarong Intaraprasert | 2011 | Sino-US English Teaching2011，8，4： | 0 |
| 16 | Influences of salt and koji contents on chemical properties of fish sauce from tilapia frames显示文摘Influences of salt(5%-20%w/w of digested material)and soybean koji(3%-10%w/w of digested material)on chemical properties of fish sauce from tilapia frame after 4 months’fermentation using response surface methodology was studied.Results found that the salt content showed quadratic effect on ammonia nitrogen and amino nitrogen while linear effect on formaldehyde nitrogen and NaCl contents of samples were observed(P<0.05).Estimation response surfaces revealed that the formaldehyde nitrogen,ammonia nitrogen and amino nitrogen contents decreased while NaCl content increased as salt content increased.For the effect of koji,the significant effect of koji content on non-enzymatic browning value of fish sauce samples in linear manner was observed(P<0.05).The non-enzymatic browning value of sample increased as koji content increased.The both of salt and koji contents showed the linear effect on total acidity value while two-factor interaction terms on total nitrogen of sample was found(P<0.05).For the consumer acceptability testing,an acceptance score of the incubated fish sauce sample with a values of 6.50-7.43(like slightly to like moderately)was obtained.The results showed that it is possible to make a good quality fish sauce from tilapia frame by-product. | Bootsarin Auttanak Piyanan Chomnawang Kannika Huaisan Kaewta Sootsuwan Channarong Chomnawang | 2022 | Aquaculture and Fisheries2022，7，1： | 0 |
| 17 | Radiation effects and radioprotection by Thai medicinal plants in mouse macrophage cell line显示文摘Objective:To investigate the effects of radiation on growth-arrested(GA) and micronucleus-production(MP) rates,and the radioprotective properties of Thai medicinal plants in mouse macrophage cell line RAW264.7 in vitro.Methods:Mouse macrophage cell line(RAW264.7) was cultured in vitro.Various radiation exposures, growth-arrested rate assay,micronucleus production assay,and radioprotection by Thai medicinal plants were performed.Results:The results showed that GA and MP rates forγ-rays and UV were dose-dependent. The 50%-affected dose ofγand UV radiation for the GA rate was 10 Gy and 159 microwatt/cm for 0.5 seconds, respectively.After X-ray exposure,there was no apparent effect on RAW264.7 cells,even with a fortyfold human diagnostic dose.Two exposures toγradiation at 20 Gy resulted in a significantly higher MP rate than 20 Gy single exposure or control(P<0.05).The Thai medicinal plants(Kamin-chun capsules,Curcuma longa Linn;Hed lingeu,Ganoderma lucidum;Ya Pakking capsule,Murdannia loriformis) could not prevent cell damage,but epigallocatechin gallate and L-cysteine could provide protection from 2 Gyγ-ray exposure. Conclusion:γradiation caused chromosomal damage during cell division and UV caused cell death, while X-ray radiation was safe.The radioprotective effects of Thai medicinal plants,Kamin-chun,Hed lingeu, and Ya Pakking,could not prevent cell damage in this study. | Cheeraratana Cheeramakara Kriyapom Songmueng Wanyarat Nakosiri Montri Chairojana Arag Vitittheeranon Nopchai Suthisai Nongnuch Jangsawang Channarong Sanghiran Apichart Nontprasert | 2009 | Asian Pacific Journal of Tropical Medicine2009，2，1： | 0 |
| 18 | In-class language learning strategies used by Thai pre-university students: Factor analysis显示文摘 | Duangporn Sriboonruang Channarong Intaraprasert | 2010 | Sino-US English Teaching2010，7，3： | 0 |
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