丙纶保健织物的氯化改性及可染性研究

采用正交多项式回归设计的方法，探讨了次氯酸钠有效氯浓度、氯化ｐＨ值及氯化时间对保健丙纶织物染色性能的影响，获得氯化的最佳工艺条件，并研究了氯化丙纶织物的染色工艺条件。     

远红外保健多组分轻薄精纺花呢的设计与生产

介绍了利用远红外丙纶纤维、拉细羊毛及细旦涤纶开发生产多组分远红外保健轻薄精纺呢绒的原料组成、工艺流程、工艺特点、技术难点和产品特性。重点对产品在生产过程中出现的问题及采取的技术措施进行阐述。该产品充分发挥了远红外丙纶纤维、拉细羊毛纤维及细旦涤纶纤维优势互补的特性,赋予了单种纤维织物所无法达到的视觉效果、手感风格及保健功能,产品不仅具有优良的舒适性能,而且具有远红外保健功能,显著提高了产品档次和附加值,实物质量及服用性能优良。     

对影响远红外丙纶针织物可缝性的因素分析

远红外丙纶针织物在缝纫过程中出现严重的缝纫损伤,这是由于远红外丙纶长丝纱线结构和纤维表面状态的特殊性造成的,通过柔软整理、合理选择缝纫工艺,优化织物的组织结构和密度等措施,可缝性将得到改善。     

聚丙烯纤维的氯化改性及其阳离子染色工艺的探讨

探讨了用次氯酸钠丙纶织物的氯化改性剂时,有效氯浓度,氯化ｐＨ值及氯化时间对氯化效果的影响,以及丙纶氯化及氯化丙纶织物染色的最佳工艺条件。     

远红外纳米纺织品的性能测试

为探讨远红外纳米整理对棉针织物的保暖保健性能的影响,以平板保温仪和人体试验法对自制的远红外纳米纺织品进行了测试和评价,采用SEM表征了处理前后棉针织物表面的微观结构,EDS分析了整理后棉针织物表面的物相组成。结果表明:整理后的棉针织物表面呈现均匀的纳米粒子,EDS表明远红外纳米粒子是氧化锆;整理后的织物保温率得到较大提高;远红外纳米纺织品能改善人体体表微循环,提高体表温度,提高织物保温性,具有保健保暖效果。     

丙纶纤维技术进展

丙纶近年来迅速发展,特别在产业用纺织品领域用途很广。本文介绍丙纶纤维技术进展;原液染色、涂料对丙纶结构影响;新聚合物混合系烯烃织物;改性丙纶膨化变形长丝;丙纶织物粘合剂染色法和染料及助剂方面的新技术。     

远红外丙纶针织物的基本性能研究

主要论述了远红外丙纶针织物在不同织物密度、不同纱线细度，以及编织过程中不同牵拉张力等情况下的基本性能，从而得出最佳工艺参数。     

涤纶织物的黄芩染色

为开发具有保健作用的新型天然染料,选用黄芩提取色素对涤纶织物进行高温高压染色。通过单因素试验和正交试验研究了提取液用量、染色温度、染色保温时间、p H值对涤纶织物染色性能的影响。结果表明,黄芩通过高温高压染色法在涤纶织物上得到棕色,优化工艺为:温度130℃,p H值5,提取液用量50%,时间60 min。染色涤纶的耐水洗牢度和耐摩擦牢度很好,能达到4~5级;耐日晒牢度较差,仅为1~2级,有很强的抗紫外线性和一定的抗菌性。     

采用远红外短纤混纺纱开发功能针织面料

中介绍了以远红外涤纶短纤混纺为主要原料开发的系列功能性针织面料,给出了详细的编织工艺,染色及酶处理工艺及织物机械性能和服用性能参数,指出远红外涤纶短纤混纺纱可编织性能良好,用其开发的针织面料具有良好的保温其热性能和一定的保健、辅助治疗作用。运用纤维素酶对面料进行整理,可以改善织物段,表面光泽和抗起毛起球性能。     

基于纱线细度的柔丝织物保健功能研究

为了研究柔丝织物保健功能,织造三类不同纬纱细度的柔丝织物,通过对织物紫外线透过率、负离子发生数、远红外发射率等保健功能指标进行测试,分析了纱线细度对柔丝织物保健功能的影响.研究发现,柔丝织物具有防紫外线、负离子释放和远红外发射保健功能;随着纱线细度增加,试样紫外线透过率呈下降趋势,负离子发生数和远红外发射率呈升高趋势;纱线细度对柔丝织物保健功能影响程度由大到小依次为负离子发生数、远红外发射率、紫外线透过率.     

Inhibition of N-Nitrosamine Formation in a Cured Ground Pork Belly Model System

A model system consisting of a uniformly distributed sample of ground pork in conjunction with a nitrite containing curing solution was utilized to evaluate the formation of N-nitrosamines. Utilizing this system a wide variety of compounds were discovered to dramatically reduce the level of N-nitrosopyrrolidine (NPyr) formed during frying. Carbohydrates including the reducing sugars dextrose, ribose, lactose, and maltose, as well as liquid smoke preparations, were found to reduce NPyr levels by as much as 60%. In addition, when low levels of combinations of inhibitors glucose, liquid smoke, and α-tocopherol were incorporated, reductions in nitrosamine levels as great as 80% were observed in model systems as well as in pilot plant manufactured bacon.     

新疆酸驼乳中酵母菌的生理生化鉴定及初步应用

分别从新疆南山、水西沟采集的2份酸驼乳中,分离得到酵母菌30株。采用传统形态学、生理生化特性方法对酵母菌进行鉴定,鉴定结果为5株克勒克酵母属Kloeckera,为林德纳克勒克酵母Kloeckera lindner;4株假丝酵母属Candida,为乳酒假丝酵母Candida kefyr;7株克鲁维酵母属Kluyveromyces,为马克斯克鲁维酵母Kluyveromycesmarxianus;9株酵母属Saccharomyces,为酿酒酵母Saccharomyces cerevisiae;5株酒香酵母属（Brettanomyces）,为异酒香酵母Brettanomyces anomalus。自选分离于酸驼乳中酵母菌菌株S19,通过响应面分析法研究初始糖度、发酵温度、接种量对自选酵母菌菌株酿造哈密瓜果酒品质的影响,得出哈密瓜果酒品质与影响因素间的回归模型,根据模型进行工艺参数优化。结果表明,接种量对哈密瓜果酒品质影响显著。利用自选酵母菌酿造哈密瓜果酒的最佳工艺参数是：初始糖度为12.0%、发酵温度为25.0℃、接种量为1.5%。     

Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)

ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC-MS and high-performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, and control “Hamlin” and “Valencia” oranges were harvested from December to May during the 2007 to 2008 harvest season. Brix/acid levels in control and asymptomatic juices were similar but symptomatic juices were as much as 62% lower than control juices. No bitter flavanone neohesperidosides were detected and polymethoxyflavone concentrations were well below bitter taste thresholds. Limonin concentrations were significantly higher (91% to 425%) in symptomatic juice compared to control but still below juice bitterness taste thresholds. Juice terpenes, such as γ-terpinene and α-terpinolene, were as much as 1320% and 62% higher in symptomatic juice than control. Average ethyl butanoate concentrations were 45% lower and average linalool was 356% higher in symptomatic Valencia OJ compared to control. Symptomatic Valencia OJ had on average only 40% the total esters, 48% the total aldehydes, and 33% as much total sesquiterpenes as control juice. Total volatiles between control and symptomatic juices were similar due to elevated levels of alcohols and terpenes in symptomatic juice. There were no consistent differences between asymptomatic and control juices. The chemical composition of juice from HLB/greening symptomatic fruit appears to mimic that of juice from less mature fruit. The reported off-flavor associated with symptomatic juices probably stem from lower concentrations of sugars, higher concentrations of acid as all known citrus bitter compounds were either below taste thresholds or absent.     

Naming and identification of tastes in aqueous solutions

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

Naming and identification of tastes in aqueous solutions.

Several taste substances were tested in aqueous solutions; tannic and tartaric acids were found unsuitable as a standard substance for the taste identification. Monosodium glutamate, sodium hydrogen carbonate and potassium chloride were often identified as salty substances even when the subjects were able to distinguish between the tastes. They probably identified the taste as salty owing to the lack of proper terms, and unsufficient experience with tasting monosodium glutamate and sodium hydrogen carbonate as substances possessing defined tastes different from the salty taste.     

以蔗糖为底物双酶法合成直链糊精

选用蔗糖磷酸化酶和葡聚糖磷酸化酶合成直链糊精,并对工艺条件进行优化。以蔗糖为底物,在添加磷酸盐的条件下,蔗糖磷酸化酶催化反应,生成中间产物葡萄糖-1-磷酸,选用液质联用仪鉴定葡萄糖-1-磷酸的产生;加入麦芽四糖作引物,葡聚糖磷酸化酶催化合成直链糊精,用高效离子交换色谱分析终产物直链糊精的聚合度分布。通过单因素实验,分别研究酶浓度、反应时间、pH及温度对两步反应的影响。蔗糖磷酸化酶催化生成中间产物葡萄糖-1-磷酸的优化工艺条件为:酶浓度4.0 U/mL、反应时间4 h、pH 6.5、温度40℃;葡聚糖磷酸化酶催化合成直链糊精的优化工艺条件为:酶浓度5.0 U/mL、反应时间4 h、pH 4.5、温度40℃。     

蛋清肽-Zn（Ⅱ）配合物的制备

为了获得高生物效价的补锌制剂,以蛋清肽为原料,产物中锌的质量分数为测定指标;通过单因素实验和正交实验,确定生成配合物的最优条件,并采用红外光谱法比较了反应前后图谱的变化。结果表明,获得配合物的最优条件为：多肽反应液初始浓度4%,肽锌（ZnCl2）质量比3.5：1,pH为6.0,温度40℃,反应时间40min,最优条件下制得的产物中锌的质量分数为8.25%;红外图谱分析表明两者可能形成了双单齿配位化合物。蛋清肽锌配合物可作为一种新的补锌剂。     

鄂尔多斯地区酸粥细菌多样性分析及乳酸菌的分离鉴定

以采集自内蒙古鄂尔多斯地区的8个酸粥样品为研究对象,利用Illumina MiSeq高通量测序技术,对样品进行细菌菌群结构及多样性研究,分离鉴定其优势菌株。结果表明:8个样品中的细菌主要来自厚壁菌门(Firmicutes)和变形菌门(Proteobacteria),乳酸杆菌属(Lactobacillus)和醋酸杆菌属(Acetobacter)为优势菌属。乳酸杆菌属在各样品中占比最高,为42.63%～97.49%。SZ1、SZ2样品与其他样品的菌群结构差异较大,可能与不同采集时间有关。对上述样品中的乳酸菌进行分离纯化,通过生理生化试验结合分子生物学方法,鉴定获得1株干酪乳杆菌(Lactobacillus casei),1株发酵乳杆菌(Lactobacillus fermentum),2株植物乳杆菌(Lactobacillus plantarum)和4株副干酪乳杆菌(Lactobacillus paracasei)。上述研究结果为酸粥工业化生产提供菌种资源和理论依据。