功能性红曲米粉中洛伐他汀和辅酶Q10等功效成分的含量测定

采用冷凝回流的方式提取功能性红曲米粉中洛伐他汀、麦角甾醇、辅酶Q_(10)和红曲多糖四种功效成分,经HPLC法测得功能性红曲米粉中洛伐他汀含量为1. 70 mg/g、功能性红曲米粉中麦角甾醇含量为763. 15μg/g、功能性红曲米粉中辅酶Q_(10)含量为64. 55μg/g;经UV法(苯酚-硫酸法)测得功能性红曲米粉中红曲多糖含量为14. 82 mg/g。HPLC法可用于红曲米粉中洛伐他汀、麦角甾醇和辅酶Q_(10)的含量检测,UV法(苯酚-硫酸法)可用于红曲米粉中红曲多糖的含量检测。     

水溶性红曲色素中试研究

本文论述了液体深层发酵生产水溶性红曲色素的中试结果。中试生物反应器容积为８００Ｌ，中试研究中设计了较合理的中试工艺流程，选择了较合适的工艺条件，确定了沉淀浸提取工艺，试验获得了如下如果：连续五批发酵平均产色水平在２００ｕ／ｍＬ，平均撮收率达５５．５％，达到了很高的水平。本成果于１９９３年１２月列为国家专利。     

粉状水溶性红曲米色素研制成功

一种天然食用色素新产品—粉状水溶性红曲米色素,于1986年12月28日在杭州通过省级技术鉴定。列入浙江省计经委1986年新产品开发计划,由杭州叶绿素厂研制成功的粉状水溶性红曲米色素是一种天然食用红色素。日本     

化学发光法分析红曲色素中各成分的抗氧化性

用化学发光法研究红曲色素中不同成分对羟自由基的消除作用。结果表明,红曲色素红、橙、黄三类色素中红色素抗氧化性最强,其次为黄色素,橙色素抗氧化性最差;红色素中分子量为365的抗氧化性最强,其次为分子量为391 的红色素,分子量为380和900的红色素抗氧化性最差。     

运用HACCP控制食品添加剂红曲米(粉)质量安全性的研究

随着食品添加剂越来越广泛的生产与应用,其所带来食品的质量安全问题日益突出。HACCP作为一种质量安全的预防性技术管理体系,已经得到国际社会广泛接受、认可和应用。文章对食品添加剂红曲米(粉)生产全过程进行危害分析,确定关键控制点、关键限值,制订监测方法、纠偏措施、验证程序和记录要求;研究探讨在红曲米(粉)生产过程中通过引入HACCP体系提高企业管理水平及产品质量安全的可行性,对于当前食品添加剂生产企业具有借鉴价值。     

红曲防腐剂的研制

目前,国内外对红曲的应用只是停留在生产红曲红色素及其保健食品上,红曲防腐剂的研究尚未有中试生产报道,该项目以大米为原料,经接种、发酵制备红曲防腐米,再将红曲防腐米经食品级有机试剂提取、浓缩得到红曲防腐剂,该产品是一种安全、性能优良的天然防腐剂,经济价值高于红曲红色素。     

RP-HPLC测定红曲菌丝体中辅酶Q_(10)的研究

用反相高效液相色谱测定红曲菌丝体中辅酶Q10的含量。采用超声破碎细胞方法提取红曲菌丝体中辅酶Q10,色谱柱为Eclipse Pius C18(4.6*250 mm,5?m),流动相为甲醇∶无水乙醇=(V∶V)50∶50;流量为1 m L/min;进样体积为10μL;检测波长为275 nm;柱温为30℃。辅酶Q10在4.4453125~71.125?g/m L浓度范围内线性关系良好,回归方程为Y=8.7180X-4.7213,R2=0.9999,平均加标回收率为66.29%,RSD为2.41%。该法具有良好的线性关系,重现性好、精密度高、准确度好,可用于红曲菌丝体中辅酶Q10的含量测定。     

保健食品中洛伐他汀含量测定的研究

目的:建立以红曲为原料的保健食品中洛伐他汀含量测定的方法。方法:用内酯式洛伐他汀的标准品碱化水解制备酸式洛伐他汀标准品,用高效液相色谱法测定红曲类保健食品中洛伐他汀的总含量,以0.1 mol/L NaOH为提取溶剂,50℃下超声提取试样,色谱条件为:色谱柱(Kromasil C18柱4.6 mm×250 mm,5μm);流动相︰乙腈/0.05%磷酸=75/25;检测波长:238 nm;流速:1.0 m L/min;柱温:室温;进样量:10μL。结果:酸式洛伐他汀在5.4~206.0μg/m L范围内呈现良好的线性关系(r=0.99999);本方法重现性试验相对标准偏差是0.44%(n=6),回收率范围97.4%~100.2%。结论:本高效液相色谱法简单、快速、准确地测定洛伐他汀的总含量。     

水溶性红曲色素工业性试验研究

讨论液体深层生产水溶性红曲色素的工业性试验结果。工业性试验生物反应器容积为４０００Ｌ,试验研究中设计了较合理的工艺流程,选择了较优的工艺条件和合理的设备形式。工业性试验获得了如下结果：连续八批发酵平均产色水平在２０６ｕ／ｍＬ,最高达２５６ｕ／ｍＬ,平均提取收率达６０．５％,产品成本为２８１元／ｋｇ。本成果于１９９４年８月通过省级技术鉴定。     

高效液相色谱分离红曲色素组分的研究

用高效液相色谱分析经各种有机溶剂萃取的红曲色素样品溶液 ,分离得到 2 0余种组分 ,结果证明除存在六种脂溶性色素外 ,还存在红色水溶性色素成分     

红曲霉菌株的分离鉴定及产红曲色素发酵条件优化

从市售红曲发酵产品中成功分离得到15株红曲霉纯培养菌株,其中一株肉眼观察高产红色素,通过形态特征观察,确定该红曲霉菌株为红色红曲菌(Monascus ruber),命名为RP-1.对红曲霉RP-1的液体摇瓶发酵工艺进行了初步研究,结果发现:当接种量为15％、培养基初始pH值为6.0时,最有利于红曲色素的合成.     

不同颜色色浆对氟树脂/铝低红外发射率涂层的影响

研究了大红、深黄、水紫、黑色4种颜色色浆对氟树脂/铝低红外发射率涂层光泽、附着力、硬度、粗糙度、耐冲击性、色差、红外发射率、耐腐蚀性等性能的影响。研究结果显示:深黄色色浆涂层的发射率最低,约为0.1;不同色浆对氟树脂涂层色差明度影响不同,相对于其他色浆,水紫能够使涂层偏暗;大红、深黄、水紫色浆的涂层硬度均为6H;加深黄色浆的涂层附着力最好,其次是大红色浆和水紫色浆;深黄色浆对涂层的耐冲击性影响最大,其次是大红色浆和水紫色浆;相对于大红、深黄、黑色色浆,水紫色浆涂层具有最低的粗糙度,表面比较光滑;水紫色浆和深黄色浆的红外波峰比较持平,有利于减小表面发射率;水紫色浆氟树脂涂层的耐腐蚀性能最好。耐盐水腐蚀测试后4种涂层均没有明显失光,水紫涂层没有发生明显变色,深黄和黑色涂层起泡密度较低。水紫色浆因其粒径均匀细小,在氟树脂涂料中易分散,与氟树脂相容性好,因此具有相对较优的综合性能。     

苋菜红作为酸碱指示剂的研究

以红苋菜为原料提取苋菜红色素,测定苋菜红水溶液的变色pH值范围为7.6～9.6,与酚酞相同,且变色灵敏,可以替代酚酞用作酸碱滴定指示剂.用苋菜红和酚酞作为食品酸味剂和膨松剂分析指示剂的实验结果表明,苋菜红指示酸碱滴定终点变色明显,与酚酞相当.苋菜红指示剂宜现用现配,若制成浸膏在无水乙醇密封下避光避热可长期保存.苋菜红指示剂具有安全性和实用价值.     

Red color in flags: A signal for competition

The color‐in‐context theory and ecological valence theory suggest that color preference depends on the context and ecological object that define the psychological meanings of colors. The present study was conducted to identify the preference for the color red in national flags across the world. We explored 192 national flags across the world and found that red was the most frequently used color. Through a systemic examination of symbolic meanings behind use of the color red in flags, it was also found that the color red was often attached with an aggressive connotation. In contrast, the flags of the selected international collaborative organizations did not appear to prefer red. These results support the hypothesis of “red flag preference” in real‐world competitive contexts. Limitations and future research directions are also discussed.     

硫化锑红色玻璃的制备及光谱性能研究

选择硫粉，锑粉为着色剂，以碳粉为还原剂，制备出了硫化锑红色玻璃，并对其光谱性能进行了研究。结果表明：锑红玻璃的颜色主要取决于Sb2S3胶体颗粒的数量。随着色剂锑粉用量的增加、显色温度的升高、显色保温时问的延长试样的光谱曲线均向长波方向移动。通过严格控制配合料中的水分，可以制备出性能优良，颜色纯正，透过率高的红色玻璃。     

Impacts of impregnation with Timbercare Aqua on the red and yellow color tone of some woods and varnishes

This study has been performed for determining the effects of impregnation with Timbercare Aqua (Tc) on the red and yellow color tone of some woods and varnishes. For this purpose, the test samples prepared from Oriental beech, European oak, Scotch pine, Oriental spruce, and Uludag fir woods, which met the requirements of ASTM D 358, was impregnated with Tc according to ASTM D 1413 and producer's definition. After impregnation, wood surfaces have been coated by Sayerlack parquet varnish (Sp), Sayerlack interior varnish (Si), and Sayerlack exterior varnish (Se) varnishes in accordance with the ASTM D 3023 standards. According to ASTM D 2244, the red and yellow color tone of samples after varnishing process was determined. As a result, the value of red color tone was the highest in Oriental beech (15.21) and the lowest in Uludag fir (5.38). For the wood material, impregnation material, and varnish interaction, the red color tone value was the highest in Oriental beech + Tc + Sp (18.43) and the lowest in Uludag fir + Tc + Si (3.92). The value of the yellow color tone was the highest in pine (34.45) and the lowest in Oriental beech (26.50). For the wood material, impregnation material, and varnish interaction, the yellow color tone value was the highest in Oriental spruce + Tc + Sp (42.12) and the lowest in Oriental beech + Tc + Si (21.47). This effect may be due to the impacts of impregnation chemical on wood extractives and color pigments in varnish. Accordingly, it should be taken into care for applications where the red and yellow color tone value is important. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007     

Assessment of the dyeing properties of pigments from Monascus purpureus

Monascus purpureus C322 was cultivated on well‐established production media to yield prevailingly red or orange pigment‐rich ethanolic extracts. Once these extracts had been diluted by an overall factor of 50, they were used as such to dye raw wool standard specimens differently premordanted using alum or stannic chloride. Independently of the mordant used, the specimens dyed with the red pigment‐rich extracts showed a pale red colour tending to pink, whereas the specimens dyed with the orange pigment‐rich extracts exhibited a more definite orange colour. By carrying out a few colourfastness standard tests (manual washing at 40 °C, acid and basic perspiration and hot pressing), stannic chloride‐premordanted wool specimens dyed with the red pigment‐rich extracts were found to be less resistant to acid and basic perspiration than their orange counterparts. Since the production of the orange pigment‐rich ethanolic extracts appeared to be more cost‐effective than that of their red counterparts, the former might support the present demand for colorants of natural origin in the textile sector. Copyright © 2005 Society of Chemical Industry     

基于十二烷基衣康酸甘油酯的光电双响应传感器

该文制备了一种利用结构色水凝胶作为导电电极的光电双响应传感器。以十二烷基衣康酸甘油酯(DGI)、丙烯酰胺、十二烷基硫酸钠(SDS)、氯化钠等为原料,通过双分子层自组装的方法,制备了结构色水凝胶。将这种结构色水凝胶与传统电容型传感器相结合,得到了光电双响应传感器。采用SEM、LCR数字电桥、拉力试验机、光纤光谱仪等对器件进行了结构、光学、电学及机械性能的表征。结果表明:传感器在拉伸状态(0～100%)和压缩状态(0～60.9k Pa)下,传感器的电容分别变化了31%和44%,其自身颜色在可见光光谱内可以动态可逆地从红色变化到紫色。经历15000次循环拉伸后,传感器性能依旧保持稳定。利用传感器颜色的刺激响应性,传感器在发生形变时,其表面可以清楚地显示出应变源的位置和形状,这样传感器在检测时就可以实现可视化效果。     

Why does the CIELAB a* axis point toward magenta instead of red?

Red is a basic color. The work of Kay and Berlin on the evolution of color names in languages shows that, after white and black, red is the most basic of color terms. Red plays a key part in Hering's color opponent theory, and is one of the elementary colors in both the Munsell Color system and in the Natural Colour System (NCS). The CIELAB color system has an axis which is sometimes referred to as the red-green axis. But unique red is about 25° degrees counterclockwise from the positive a* axis. This article answers the question of why this is.     

Assessing the color of red wine like a taster's eye

Color of 33 commercial red wines and five‐color reference wines was measured in the same conditions in which visual color assessment is done by wine tasters. Measurements were performed in the two distinctive regions, center and rim, which are the regions assessed by wine tasters when the wine sampler is tilted. Commercial wines were classified into five color categories using the color specifications in their taste cards. The five color categories describe the spread of red hues found in red wines from the violet to brown nuances. The performance of CIELAB color coordinates in terms of their ability to reproduce the observed classification has been established using discriminant analysis. The CIELAB hue angle, h_ab, measured in the rim, where wine thickness is of the order of few millimeters, gives the best results classifying correctly 71.1% of the samples. Classification results are not significantly improved when additional color coordinates are considered. Moreover, ΔE* color differences with color reference wines do not provide good classification results. The analysis of reference and commercial wines supports the fact that hue is the main factor in the classification done by wine tasters. This is reinforced by the linear correlation found between h_ab in the rim and the wine age (R² = 0.795) in accordance with the fact that wines change their hues from violet to brown tints with ageing. © 2009 Wiley Periodicals, Inc. Col Res Appl, 34, 153–162, 2009