纤维素基有机-无机纳米光催化复合材料制备及其水处理应用的研究进展

为改善传统纳米粉体光催化剂易团聚导致催化活性降低,且难以重复利用等问题,针对性地开发具有高活性位点暴露、高分散性和稳定性的纤维素基光催化复合材料是推动光催化技术产业化应用的有效途径。综述了国内外纤维素基有机-无机纳米光催化复合材料的研究进展。首先从纤维素的不同制备形态角度出发,分析了纳米纤维素、纤维素膜材料、纤维素气凝胶材料与纳米光催化材料的设计合成与制备机制,重点阐述了其在环境领域的最新应用进展,最后提出纤维素基光催化材料的发展前景以及存在的问题与局限性,为纤维素基功能材料今后的规模化制备和在环境修复材料领域的广泛应用提供参考。     

不同溶解体系纤维素基气凝胶的研究进展

纤维素气凝胶具有低密度、高比表面积及高孔隙率等特性,已经在化工、建筑、造纸、材料等领域得到了广泛的应用。高效的纤维素溶剂是开发利用纤维素气凝胶的前提条件,本文介绍了一些常用的纤维素溶剂及其溶解机理;介绍了纤维素气凝胶材料的制备流程,并着重阐述了各种纤维素气凝胶材料的最新研究进展,最后对纤维素基气凝胶材料的未来发展进行了展望。     

纤维素基气凝胶在保温隔热领域中的研究进展

纤维素具有储量丰富、来源广、可再生、可降解、易于化学改性等显著优势。纤维素基气凝胶具有优异的力学性能和热学性能,在建筑、航空航天、石油化工等领域受到了广泛关注,有望成为替代传统气凝胶的理想选择。随着科技的快速发展,纤维素基气凝胶作为保温隔热材料的性能不断被优化,应用不断被拓展。本文简要介绍了纤维素基气凝胶的制备方法,综述了纤维素基气凝胶作为保温隔热材料在航空航天、石油化工和建筑等领域的最新研究及应用进展,提出了制备和改性纤维素基气凝胶亟待解决的问题。     

多孔性纳米纤维素膜的制备及应用综述

首先简述了纳米纤维素膜的孔结构及其表征方法;然后以制备工艺为主线,详细论述了纳米纤维素制备、悬浮液配制,纳米纤维素膜制备对纳米纤维素膜多孔结构的影响;最后综述了多孔性纳米纤维素膜在导电储能材料、分离材料、吸附材料领域的应用。为了拓宽其应用领域,满足应用要求,采用单一的调孔方式具有一定局限性,将多种方式相结合制备特定孔结构的纳米纤维素膜,并复合其他材料制备功能性的多孔性纳米纤维素膜是未来的发展方向。     

基于纳米纤维素的柔性导电材料研究进展

纳米纤维素是一种从纤维素中分离获得的纳米级材料,具有优异的光学性能、力学性能以及反应活性,在导电材料的制备领域具有广阔的应用前景。本文简要介绍了基于纳米纤维素的柔性导电材料的制备原理,对利用不同导电介质制备获得的柔性导电材料进行了总结,并针对纳米纤维素基柔性导电材料的后续研究做了进一步展望。     

芳纶纳米纤维气凝胶的研究进展

为推动芳纶纳米纤维气凝胶从实验室走向实际应用,系统介绍了芳纶纳米纤维气凝胶国内外研究现状。首先分析了气凝胶领域面临的主要困难,阐述了芳纶纳米纤维气凝胶开发的重要意义;随后介绍了构筑单元芳纶纳米纤维的制备方法及其流变学行为,为后续芳纶气凝胶材料的制备提供参考;最后重点综述了芳纶气凝胶纤维、芳纶气凝胶薄膜以及3D打印芳纶气凝胶的制备、性能及应用等研究现状,总结了制备过程中一系列新型溶胶-凝胶转变原理,概述了芳纶气凝胶材料性能提升的策略以及在热管理、智能防护和分离过滤等新兴领域中的应用前景。分析认为,芳纶纳米纤维气凝胶发展仍处于初期阶段,优化芳纶纳米纤维气凝胶制备技术、进一步提升其性能仍将是研究的热点与重点。     

纳米纤维素的氧化法制备工艺及其在气凝胶、水凝胶和膜材料领域的应用研究进展

本文综述了基于氧化工艺制备纳米纤维素的研究进展,包括利用2,2,6,6-四甲基哌啶氧化物(TEMPO)、NaIO₄、过硫酸铵、Fe²⁺和含氯体系制备纳米纤维素相关研究,并介绍了氧化纳米纤维素在气凝胶、水凝胶和膜材料等领域的应用研究进展。     

制备纳米纤维素基复合相变材料的研究进展

相变储能是解决目前能源短缺的一种有效方式,相变材料（PCM）在相变过程中具有较大的储热容量,并在接近恒温的状态下具有潜在的热能存储能力。纳米纤维素是一种具有纳米级尺寸、较高热稳定性、丰富的亲水性羟基和表面活性位点的材料,作为复合相变材料的基材具有广泛的应用前景。本研究针对相变材料在相变过程中易泄漏和形状不稳定等问题,围绕纳米纤维素在复合相变材料中的作用,综述了纳米纤维素基气凝胶、纳米纤维素基微胶囊和其他纳米纤维素基复合相变材料的制备方法,展望了纳米纤维素基复合相变材料未来的研究方向。     

多功能纳米纤维素基水凝胶伤口愈合材料的研究进展

纳米纤维素具有良好的生物相容性和无毒性,基于纳米纤维素的新一代水凝胶伤口愈合材料研究逐渐成为热点,但用纳米纤维素制备水凝胶伤口愈合材料面临诸多挑战,如愈合材料的自愈合、促细胞增殖、抗菌和可注射性能的提高等。本文对纳米纤维素基水凝胶伤口愈合材料以上性能的提高研究进行了综述,重点讨论了纳米纤维素经改性、交联、复合等技术制备纳米纤维素基水凝胶的过程与方法,总结了合成机理并展望了纳米纤维素基水凝胶伤口愈合材料多功能化的发展趋势。     

纳米纤维素基2D/3D重金属吸附材料的研究进展

本文综述了通过氨基、羧基、硫醇基等官能团改性纳米纤维素以及纳米纤维素和其他材料复合,制备成2D膜材料和3D凝胶材料的方法及其性能,同时也介绍了其在水环境中去除重金属离子的应用进展,并对纳米纤维素基吸附剂的制备和应用进行了展望。     

常用消毒灭菌法及其机理与应用

介绍了采用消毒灭菌方法,有加热消毒法,紫外线辐射法和化学药剂消毒法。常用化学药剂有醛类、含氯消毒剂、醇类消毒剂以及高锰酸钾、生石灰等,阐释了消毒与灭菌两个概念的区别。     

Probiotics and prebiotics--perspectives and challenges

Owing to their health benefits, probiotics and prebiotics are nowadays widely used in yogurts and fermented milks, which are leader products of functional foods worldwide. The world market for functional foods has grown rapidly in the last three decades, with an estimated size in 2003 of ca US$ 33 billion, while the European market estimation exceeded US$ 2 billion in the same year. However, the production of probiotics and prebiotics at industrial scale faces several challenges, including the search for economical and abundant raw materials for prebiotic production, the low-cost production of probiotics and the improvement of probiotic viability after storage or during the manufacturing process of the functional food. In this review, functional foods based on probiotics and prebiotics are introduced as a key biotechnological field with tremendous potential for innovation. A concise state of the art addressing the fundamentals and challenges for the development of new probiotic- and prebiotic-based foods is presented, the niches for future research being clearly identified and discussed.     

益生素、益生菌与结肠癌

介绍了益生素和益生菌及其作用机理。在动物模型中，有大量的数据证实益生素和益生菌能够预防癌症．而在人体内还没有直接实验证据。它们抑制癌症的确切机理目前尚不清楚，其抑制机理可能是：肠道菌群代谢活动的改变，肠道理化环境的改变，潜在的致癌物质的黏附和降解，肠道菌群的改变、抗癌或抗诱变物质的形成、提高宿主的免疫应答、影响宿主的生理活动以及发酵不能被消化的食物并形成有益代谢产物。     

节能节水型印染助剂和设备的现状

从节能、节水、缩短工艺流程和环保的角度出发，介绍了国内外研制开发的一系列新型节能、节水型印染助剂和染整设备。     

毛霉型低盐速成豆豉工业化生产工艺与设备

本文介绍了毛霉型低盐速成豆豉的工业化生产工艺及生产线的关键设备。     

Heritability and correlations for body condition score and dairy form within and across lactation and age

The objectives of the current study were to investigate the relationship between body condition score (BCS) and dairy form and changes in genetic parameters for BCS and dairy form within and across lactations and age. Body condition score and dairy form were obtained from the Holstein Association USA, Inc. Records were edited to include those cows classified between 24 and 60 mo of age and between 0 and 335 d in milk (DIM). A minimum of 20 daughters per sire and 15 cows per herd-classification visit were required. The dataset consisted of 135,178 records from 119,215 cows. Repeatability, multiple trait, and random regression models were used to analyze the data. All models included fixed effects for herd-classification visit, age within lactations 1, 2, and 3 or higher, and 5th-order polynomials for DIM. Random effects included sire and permanent environment for all models. Random regression models included age at classification nested within sire or DIM and lactation number nested within sire. Genetic variance for both BCS and dairy form was lowest in early lactation and highest in midlactation. Genetic correlations within and across lactations were high. The genetic correlation between DIM 0 in lactation 1 and DIM 305 in lactation 3 was estimated to be 0.77 for BCS and 0.60 for dairy form. The genetic correlation estimate between 30 mo of age at classification and 50 mo of age at classification was 0.94 for both dairy form and BCS. The repeatability models appeared to generate accurate evaluations for BCS or dairy form at all ages and stages of lactation.     

European citizen and consumer attitudes and preferences regarding beef and pork

This paper presents the combined mid-term findings of the consumer research components of two EU Sixth Framework Programme integrated projects concerning meat, ProSafeBeef and Q-PorkChains. The consumer pillar of ProSafeBeef carried out eight focus group discussions in May 2008, in France, Germany, Spain and the UK. Q-PorkChains conducted a large-scale, web-based, consumer survey in January 2008 in Belgium, Denmark, Germany, Greece and Poland. The first project provides a set of qualitative data from a small cohort of focus groups and the second a set of quantitative data from a larger consumer sample. This paper draws together the main findings of both projects and provides a comprehensive overview of European citizens’ and consumers’ attitudes towards and preferences regarding beef and pork. In general, consumers consider meat to be a healthy and important component of the diet. Consumers support the development of technologies that can improve the health attributes of meat products and guarantee eating quality, but they have a negative view of what they see to be excessive manipulation and lack of naturalness in the production and processing of beef products. In the Q-PorkChains study consumer and citizen segments are identified and profiled. Consumer segments were built upon the frequency and variety of pork consumption. The citizen segments were built upon their attitudes towards pig production systems. Overall, the relationship between individuals’ views as citizens and their behaviour as consumers was found to be quite weak and did not appear to greatly or systematically influence meat-buying habits. Future studies in both projects will concentrate on consumers’ acceptance of innovative meat product concepts and products, with the aim of boosting consumer trust and invigorating the European beef and pork industries.     

原花色素及其开发应用

对原花色素的结构、化学特性、制备、分析方法、应用前景作一综述,并重点讨论其生理功能,为在功能性食品、药物、化妆品等领域的深入研究和开发提供参考。     

天然香精香料与生物技术

天然香精香料是高价值的精细化工产品和食品添加剂,但原料来源有限且提取成本高。利用生物技术生产这类产品具有广阔的前景。简述了发酵工程、酶工程、细胞工程和基因工程在香精香料中的应用,并探讨了生物技术在香精香料中的应用前景。     

酚类物质的结构与性质及其与葡萄及葡萄酒的关系

酚类物质是一类大而复杂的化合物。葡萄与葡萄酒中常见的酚类物质可分为类黄酮和非类黄酮两大类，它们是葡萄中重要的次生代谢产物，与葡萄的抗病性、采后生理、贮存、保鲜等密切相关。葡萄酒中的酚类物质来自于葡萄果实、果梗、酵母代谢以及橡木桶，参与形成葡萄酒的味道、骨架、结构和颜色等，对红葡萄酒的特征和质量尤其重要。