推薦產(chǎn)品
3-(4-chlorophenyl)-4-phenyl-4,5-dihydro-1H-pyrazole 2-(chloromethyl)-3-methylpyridinehydrochloride 1-(2-bromo-4-methylphenyl)ethanone 3-chloroisoquinoline-4-carbonitrile 5,8-dichloropyrido[3,2-d]pyridazine 2-bromomalononitrile 2-(4-(bromomethyl)phenyl)benzo[d]thiazole 1-(bromomethyl)-3-methoxy-2-nitrobenzene 6-bromo-1H-[1,2,3]triazolo[4,5-b]pyridine 4-iodo-2-((trimethylsilyloxy)methyl)thiazole 6-iodoimidazo[1,2-a]pyridine-3-carbonitrile 2-(4-chlorophenyl)-2-morpholinoacetonitrile 4-chloro-7H-pyrrolo[2,3-d]pyrimidine 4-chloroisothiazole 5-bromo-6-chloro-1H-indole 7-chloro-3H-imidazo[4,5-b]pyridine ethyl3-(4-formylphenyl)propanoate 2,3-dibromobenzaldehyde 1-(5H-chromeno[2,3-b]pyridin-7-yl)ethanone 5H-chromeno[2,3-b]pyridin-5-one 3-chloroisoquinoline-4-carbaldehyde (E)-2-(3-oxoprop-1-enyl)benzaldehyde methyl4-formyl-3-nitrobenzoate 5,6-dimethoxy-2,2-dimethyl-2,3-dihydro-1H-inden-1-one 1-methylbicyclo[4.1.0]heptan-3-one 3-nitro-4-(trifluoromethoxy)benzaldehyde 2-hydroxyquinoline-6-carbaldehyde 2-nitro-3-(trifluoromethyl)benzaldehyde 1-(2-fluoro-4-methoxyphenyl)propan-2-one tert-butyl3-fluoro-4-oxopiperidine-1-carboxylate tert-butyl3-oxopropylcarbamate 2,2-dimethylcyclohexanone 9H-carbazole-3-carbaldehyde N,N-dimethyl-2-oxoacetamide 2-methylpent-4-yn-2-ol 3-tert-butyl-4-hydroxybenzonitrile 4-bromo-2-tert-butylphenol 1,3-dibutoxypropan-2-ol methyl4-hydroxyquinoline-6-carboxylate methyl3-cyano-4-hydroxybenzoate 4-chloro-6-methoxyquinolin-7-ol 3,4-dihydro-2H-benzo[b][1,4]oxazin-7-ol 2-(2-aminothiazol-5-yl)ethanolhydrochloride (R)-ethyl2-chloropropanoate (S)-4-amino-5-(4,4-dimethylcyclohexylamino)-5-oxopentanoicacid (1s,4s)-4-hydroxycyclohexanecarboxylicacid (S)-2-(tetrahydrofuran-3-yloxy)aceticacid (1S,4R)-1-methyl-4-(prop-1-en-2-yl)cyclohex-2-enol (R)-4-(hydroxymethyl)oxazolidin-2-one (S)-4-(hydroxymethyl)oxazolidin-2-one 化工資訊 近日，從國家油菜產(chǎn)業(yè)技術(shù)體系2014年度工作會(huì)議上獲悉，我國油菜品質(zhì)創(chuàng)歷史最好水平，呈現(xiàn)“兩提高”、“雙降低”的特點(diǎn)，即含油量和蛋白質(zhì)含量提高，芥酸和硫甙含量降低。
農(nóng)業(yè)部油料及制品質(zhì)量監(jiān)督檢驗(yàn)測(cè)試中心提供的檢驗(yàn)報(bào)告顯示：油菜體系25個(gè)試驗(yàn)站所轄地區(qū)油菜籽雙低達(dá)標(biāo)率達(dá)76.43%，芥酸平均值為5.38%，硫甙平均值為33.77μmol/g餅，含油量平均值為42.99%，蛋白質(zhì)平均值為24.71%。
與產(chǎn)業(yè)體系實(shí)施以來(2008~2014年)7年平均值相比，2014年油菜雙低達(dá)標(biāo)率高出13.98個(gè)百分點(diǎn)，創(chuàng)歷史最高紀(jì)錄;含油量高出平均值0.7個(gè)百分點(diǎn)，抗?fàn)I養(yǎng)物質(zhì)芥酸低于平均值2.41個(gè)百分點(diǎn)，硫甙低于平均值14.22μmol/g餅，蛋白質(zhì)高出平均值0.61個(gè)百分點(diǎn)?！ ?/p>
按生態(tài)區(qū)域來看，長江下游雙低油菜籽達(dá)標(biāo)率(85.44%)最高，長江中游(81.75%)次之，長江上游(61.64%)最低;本年度硫甙和芥酸單項(xiàng)達(dá)標(biāo)率均為80.99%。
自體系啟動(dòng)建設(shè)以來，針對(duì)當(dāng)前我國油菜產(chǎn)業(yè)的發(fā)展現(xiàn)狀，國家油菜產(chǎn)業(yè)技術(shù)研發(fā)中心相繼提出了“產(chǎn)油量倍增”的發(fā)展目標(biāo)，及“三高五化，南擴(kuò)北進(jìn)、糧油兼豐、優(yōu)質(zhì)生態(tài)”的技術(shù)途徑，對(duì)推動(dòng)我國油菜產(chǎn)業(yè)的發(fā)展發(fā)揮了積極的支撐和促進(jìn)作用。
