水解酸化-接触氧化处理废纸造纸废水及其生物相的研究

通过对水解酸化-接触氧化工艺处理废纸造纸废水及其生物相的研究,确定出表壳圆壳虫数量越多,环境和水质越差;而游泳类纤毛虫、线虫、丝状菌的出现是水质稍好的指示;暗红色藻类和红斑瓢体虫是水质更好的指示;而较高等生物绿藻和轮虫则是水质最好的指示。同时还指出了反应器出现水质恶化时的现象及恢复方法。     

发电机失磁与磁场变阻器结构改进

1发电机失磁发电机是真空制盐企业热电系统的主要设备之一，而发电机失磁直接影响企业均衡生产和发电供电安全。发电机在运行中突然失磁，是由于励磁回路断路引起。一般励磁回路的断路，则是由于灭磁开关受振动而跳闸、磁场变阻器接触不良（簧片脱落）、励磁机磁场线圈断线、整流子严重冒火等原因所引起的。当发电机失磁后，控制屏上表计会出现如下反映：转干励磁电流变为零或接近千零；励磁电压接近于零；发电机电压和母线电压比原来降低；走子电流指示升高，功率因数表指示进相，无功功率表指示负值；各表计的指针都在摆动，其摆动频率为…     

2012年江西赣州境内东江水质评价

2012年，东江寻乌水寻乌保留区水质达标率仅为8．3％，影响其水质类别的主要参数是氨氮，寻乌水饮用水源区水质达标率为91．7％，寻乌水工业用水区水质达标率为100％；东江定南水保留区水质达标率为100％，定南水饮用水源区水质达标率为91．7％，定南水工业用水区水质达标率为8.3％，而影响其水质类别的是氨氮和化学需氧量两个水质参数。     

过氧化物酶与烟草南方根结线虫病的抗性研究

研究抗南方根结线虫（Ｍ．ｉｎｃｏｇｎｉｔａ）不同抗性的烤烟品种受浸染后根系过氧化物酶活性及其同工酶谱的变化。结果表明：抗线虫品种ＮＣ－９５接虫与不接虫的进行比较，受侵染后根系的过氧化物酶活性明显增强，比正常根系增加３７个酶活性单位；易感品种Ｇ－１４０接虫比不接虫的仅增加４个酶活性单位；Ｖ２、８３０４－１两品种分别增加３２和２５个酶活性单位，介于ＮＣ－９５和Ｇ－１４０之间。从同工酶谱看，抗病品种接虫后酶带活性明显高于不接虫的处理，特别是阳极端的酸性带更为显著，并且新添了一条酶带；而易感品种受侵染后与对照的差异不明显。     

虫草菌蜜汁饮料的加工技术

冬虫夏草（Cordycepssinensis）是一类真菌寄生在鳞翅网已虫的幼虫卜，破＊的幼虫冬季钻入上内，消丝逐渐形成储核，h：夏季路核或幼虫的身体肝K出的菌体形状象革，简称虫萨．它是我冈的一种传统珍出的中药材，经现代药理研究在明，虫书含有D－u露醇、生物胜、虫草酸、蛋f’I质、脂肪以及多种矿物质。同川药理研究证明，无论足天然虫等，还是其真菌菌丝体；都具（f对人体外精益气，增强免疫和抗肿瘤等作m，并已还证实其真相仿丝体与天然虫草所含的有效药物成份是江水相同的，都具有良好的医疗保放功能．通过对虫采甜甜丝的液体发历，将其…     

浅析活性污泥系统中生物相的指示作用

在城市污水处理厂活性污泥系统的运行过程中,会由于水量、气温、进水有机物浓度、pH值、毒物及污泥性能等的突然变化而影响到活性污泥系统的处理效果。一般情况下,可以通过水质测定结果来预判水质趋势,但水质测定在实际执行过程中有一定的滞后性,而利用生物相的指示作用可以进行有效的预警。     

印染废水处理现状与进展

介绍了印染废水的水质情况和其处理的物理法、化学法和生物法；并介绍了各种方法的特点和进展情况及发展趋势。     

柴油对俄罗斯卤虫的急性毒性作用

卤虫不但是良好的生物饵料,而且可以作为环境监测的生物.以俄罗斯卤虫和0#柴油为对象,研究了柴油对卤虫生长的影响情况.结果表明,0#柴油对俄罗斯卤虫的24hLC50值为114.8 mg/L;柴油浓度的增加明显影响了卤虫的生长速率和活动能力.今后研究应该关注毒物对生物形态和发育程度的影响,以获得丰富的危害数据和更合理的损失评估.     

体外模拟消化过程中胡萝卜中新烟碱类杀虫剂的生物可及性研究

摘 要: 目的 利用体外胃肠道模型研究胡萝卜中啶虫脒、噻虫胺、吡虫啉、噻虫嗪4种新烟碱类农药(neonicotinoid insecticides, NNIs)的生物可及性, 为其风险评估提供依据。方法 基于3种体外模型和胡萝卜在消化液中对NNIs的吸附过程, 采用液相色谱质谱联用仪分析4种NNIs的含量, 计算胡萝卜中NNIs的生物可及性和吸附量。结果 油脂的添加会增加胡萝卜中噻虫胺、噻虫嗪、吡虫啉的生物可及性, 分别从(63.3±5.9)%、(60.7±4.5)%、(81.1±9.9)%增加到(79.3±6.1)%、(79.7±7.5)%、(94.3±2.7)%; 而消化液中低浓度胆盐和胰酶的存在会降低NNIs的生物可及性。当胰酶质量浓度为0.25 g/L时, 降幅可达4.1%(噻虫胺)~26.7%(噻虫嗪)。吸附实验结果表明, 模拟肠液中4种NNIs的吸附亲和性系数KF值高于背景溶液。这表明胡萝卜在模拟肠液中有更高的吸附量, 胆盐的加入增强了胡萝卜与NNIs的相互作用, 降低了其生物可及性。结论 胡萝卜在不同体外消化模型中NNIs生物可及性存在差异, 胃肠道中胆盐和胰酶含量的升高在一定程度上会降低NNIs的生物可及性。     

生物膜法废水处理

１前言目前，王子制纸公司在全日本有１７个分厂，能生产多种多样的浆及纸制品，其处理后的水质因工厂而异。从而，废水处理设备也有单纯物理处理设备（絮凝沉淀设备等）及混合生物处理的设备，并且各有特色，而作为有机废水的处理设备一般多使用生物处理设备。在生物处理...     

藻类食品安全性评价与产品开发

在我国辽阔的海域及内陆水域中生长着多种藻类,如褐藻、绿藻、红藻及蓝藻、微藻等,其中产量较大的有海带、裙带菜和紫菜,在海藻化工上多用于生产碘、胶、醇。随着科学技术的发展,藻类的综合利用特别是藻类食品的开发引起了人们的广泛重视。文章系统、全面地分析了藻类功能食品的物质基础及藻类食品的安全现状,并针对我国藻类食品的加工现状提出了今后发展的建议。     

Phycoerythrin Contributes to the Photooxidation of Eicosapentaenoic Acid in Porphyra yezoensis During Light Exposure

ABSTRACT:  Porphyra yezoensis , a red alga, is widely consumed as a familiar daily food in Japan. Lipid oxidation products including volatile decompositions during drying process might contribute to the quality and flavor of dried nori prepared from P. yezoensis . To explore the mechanism of photooxidation in the alga during light exposure, we investigated the contribution of phycoerythrin to eicosapentaenoic acid (EPA) photooxidation in P. yezoensis . After EPA dispersed in aqueous solution in the presence of Tween 20 was incubated with phycoerythrin under light-exposed condition, the 6- and 17-isomers of methyl trimethylsiloxy eicosanoate derived from 6- and 17-hydroperoxy EPA, respectively, the specific hydroperoxide isomers by photosensitized oxidation, were detected by gas chromatography–mass spectrometry analysis. After the light exposure for 15 h at 4 °C, the generation of 6-hydroperoxy EPA in P. yezoensis was 2 times higher than in a fresh alga. Moreover, 17-isomer production by light exposure was almost 14 times higher than in nontreated control. After exposing to filtered light passed through a band-pass-type filter that can transmit 60% of light of maximum wavelength at 550 nm for partial excitation of phycoerythrin, each amount of 6- and 17-isomer (approximately 80% and 25% of that exposed by nonfiltered light) was higher than in a fresh alga. These results suggested that phycoerythrin might, at least in part, contribute to the generation of singlet oxygen and the photooxidation of lipid in P. yezoensis during light exposure. The content of phycoerythrin would be important for the quality of color, flavor, nutrition, and biological functions in P. yezoensis .     

不同冻结方式对红虾肌肉品质的影响

为寻找更好的冷冻方法,提高红虾品质,采用液氮喷淋冻结、平板冻结两种方式处理新鲜红虾样品。结合贮藏期间红虾的理化指标(TVB-N、TBA、Ca2+-ATPase活性、持水性和盐溶性蛋白含量)、感官品质和电镜扫描图,研究不同冻结方式对红虾品质的影响。结果表明:随着贮藏时间的延长,两种方式处理红虾的TVB-N、TBA值逐渐增大,但液氮冻结增加较慢。贮藏至176 d时,液氮冻结和平板冻结组虾肉的TVB-N值分别为20.50 mg/100 g和27.30 mg/100 g,TBA值则分别为0.74 mg/100 g和0.97 mg/100g,说明液氮能有效抑制TVB-N、TBA值的增加;且红虾的Ca2+-ATPase活性、持水性、盐溶性蛋白含量、感官品质评价均呈现下降的趋势,液氮处理的红虾下降最慢;观察电镜扫描图发现,液氮冻结对红虾的肌肉纤维损伤小。综上,液氮冻结对虾肉冻藏品质维持的效果较好。     

伊谷藻琼胶的提取工艺及其品质研究

琼胶,是存在于琼胶型红藻多糖细胞壁中的一类多糖,它以其独特的凝固性和稳定性广泛的应用在食品工业、化学工业、科学研究及其它领域。本文建立了红藻门伊谷藻琼胶的提取工艺。对热水浸提法,酸预处理浸提法,碱预处理浸提法进行比较,应用单因素试验和响应面优化试验,确定了最佳的提取和漂白工艺。试验结果表明:1.2%的NaOH溶液,料液比1∶30,高压锅121℃提取2h。胶体在有效氯浓度0.18%,pH为5.39的次氯酸钠溶液漂白10min。该工艺的琼胶提取率高,所提取的琼胶品质良好,与石花菜属琼胶品质相当。     

红豆粉在兔肉丸中的应用研究

红豆富含蛋白质和膳食纤维。试验添加一定比例红豆粉代替淀粉和动物脂肪制备兔肉丸,并探究其对兔肉丸理化及感官品质的影响。结果表明,与未添加红豆粉的肉丸相比,红豆粉的添加增加了肉丸的硬度、咀嚼性、亮度和黄度,降低了蒸煮损失率。当红豆粉100%替代淀粉和脂肪,肉丸水分含量达到最高67.03%,但其水分活度最低为0.948,表明添加红豆粉提升了肉丸结合水的能力。感官评价结果表明,红豆粉替代50%(w/w)淀粉和脂肪的兔肉丸感官评分最接近对照组,肉丸具有更好的理化性质和感官品质。     

保健型南瓜赤小豆馒头的制作条件研究

以自制南瓜粉,赤小豆粉为原料,在单因素实验基础上,利用正交实验研究了南瓜粉添加量、赤小豆粉添加量、发酵时间、加水量对制作南瓜赤小豆馒头感官品质的影响,以确定其最佳制作条件,并测定了其理化性质的。最佳制作条件为:南瓜添加量25%,赤小豆粉添加量10%,发酵时间3.5 h,加水量50%。对南瓜赤小豆馒头的质构特性测定的结果表明其硬度测定值明显优于无添加的白馒头;制作的南瓜赤小豆馒头的南瓜多糖为14.6%,比对照提高了43.0%;膳食纤维为3.94%,比对照提高了2.31倍;蛋白质含量为10.89%,比对照提高了64.3%,实现了在不降低馒头品质的前提下提升产品的营养成分含量。     

Quality Enhancement of Chilled Lean Fish by Previous Active Dipping in <Emphasis Type="Italic">Bifurcaria bifurcata</Emphasis> Alga Extract

The present study addressed the quality enhancement of chilled fish by applying a preliminary dipping treatment containing a bioactive extract of the alga Bifurcaria bifurcata. Megrim (Lepidorhombus whiffiagonis) specimens were dipped in ethanolic–aqueous solutions containing two different concentrations of the alga extract (high: HAC batch and low: LAC batch). Two types of control batch were considered (ethanol–water dipping and no dipping). Microbial, chemical and sensory qualities were monitored in fish throughout a 13-day storage period. An inhibitory effect (p?<?0.05) of the dipping treatment (washing and the presence of alga extract) on microbial activity was observed, as determined by microbial (Enterobacteriaceae, lipolytic bacteria and psychrotrophs) and chemical (trimethylamine and free fatty acid formation) analyses. In most cases, this effect was found to be more intense for prolonged storage times and in fish specimens corresponding to the HAC batch. However, the combined effect of washing and the inclusion of alga extract in the dipping medium did not affect (p?>?0.05) the rate of lipid oxidation events during storage. Interestingly, average scores revealed increased sensory quality in megrim corresponding to the HAC batch for prolonged storage (9–13 days). Consequently, the use of a bioactive extract of B. bifurcata alga as a preliminary dipping treatment can be considered of interest for further fish storage due to both its simplicity and beneficial effects on fish quality enhancement.     

影响六堡茶金花形成的因子

六堡茶属于篓装后发酵黑茶,具有红、浓、陈、醇品质四绝,优者有槟榔香味,间有"金花"。渥堆是形成"六堡茶"独特品质的关键工序,湿热条件及微生物的作用,共同促进了六堡茶独特的品质。一般蒸压成较大规格的篓装,蒸压紧密,蒸压前茶叶含水量控制在16%~18%,蒸压形成后存放环境温度控制在25±2℃,湿度78%~82%,茶叶含水量控制在16%~20%,茶叶温度30±2℃,较易发花。     

PRODUCTION AND CHARACTERISTICS OF RED RICE SAKE

Red rice sake was efficiently produced from unpolished red rice without cooking by use of rice koji prepared with shochu koji mold, Aspergillus kawachii, as saccharifying agent. A comparative study was made of red rice sake made with rice koji and red rice wine made with a preparation of glucoamylase known as Sumizyme. Red rice sake contained about 13% ethanol and its acidity was 8.6. Large amounts of volatile compounds, such as isobutyl alcohol and ethyl acetate, were found in the red rice sake. The red color of the red rice sake was more intense than that of the red rice wine. The quality of red rice sake was better than that of red rice wine, as assessed by gas chromatography, spectrophotometric analysis and organoleptic testing. In accordance with the traditional method for sake brewing, red rice, rice koji and tap water were added to the initial mash. The red color of the red rice sake made with these additions was more intense than that of red rice sake made without these additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its mild characteristics were derived from sugar and dextrin.