膨润土负载壳聚糖对陈醋的澄清作用

以壳聚糖等为原料,研制出一种陈醋处理剂,可以去除陈醋中的浑浊物、沉淀,得到琥珀色、透明的高档陈醋。这种陈醋处理剂无毒副作用,对环境无污染。     

膨润土负载壳聚糖对陈醋的澄清作用

以壳聚糖等为原料,研制出一种陈醋处理剂,可以去除陈醋中的浑浊物、沉淀,得到琥珀色、透明的高档陈醋。这种陈醋处理剂无毒副作用,对环境无污染。     

天然沸石负载壳聚糖对陈醋的澄清作用

根据天然沸石上可以吸附阳离子,壳聚糖在酸性溶液中带有正电荷的特性,将120目天然沸石与90%脱乙酰度壳聚糖的0.5%醋酸溶液按1:1.2质量比混合制成制成固体澄清剂,用其处理陈醋。最佳工艺条件是:陈醋中澄清剂添加量1.5%、作用时间5min、作用温度为室温;得到了黑紫色、透明的高档陈醋,且放置6个月无沉淀。产生的滤泥作为农田肥料和动物饲料添加剂,对环境无污染。     

壳聚糖改性膨润土活性染色净洗剂的研究

以钠基膨润土为原料,用壳聚糖改性制得壳聚糖改性膨润土,并将其用于纯棉针织物活性染料染色净洗工艺中。实验表明,壳聚糖改性膨润土在净洗中用量为3.0g/L,净洗温度为95℃,净洗时间为16min时,净洗效果最佳。与市售常规净洗剂相比,净洗效果相当,而净洗残液的CODcr值及吸光度下降幅度很大。因此,壳聚糖改性膨润土是一种很有实用价值的纯棉针织物活性染料染色净洗剂。     

不同澄清方式对石榴果汁澄清效果的比较

研究以果汁透光率为指标,比较膨润土、果胶酶、壳聚糖三种澄清方式对石榴果汁澄清效果,结果表明,果胶酶澄清效果最好,壳聚糖次之,膨润土最差,果胶酶澄清后的果汁稳定性最好,壳聚糖和膨润土澄清后的果汁稳定性较差。通过比较三种澄清方式对石榴果汁中主要物质含量的影响发现,果胶酶对果汁中的蛋白质、果胶及酚类物质去除能力最高,壳聚糖次之,膨润土最差。通过比较三种澄清方式对果汁色差的影响发现,果胶酶处理后的果汁L值最大,壳聚糖次之,膨润土最小。通过正交试验优化石榴果汁澄清工艺,结果表明,当果胶酶用量为0.08%,酶解时间为1.5 h,酶解温度为50℃时,果汁澄清效果最好。     

壳聚糖/膨润土微粒助留助滤体系在造纸法烟草薄片生产中的应用研究

利用壳聚糖与膨润土组成微粒助留助滤体系,研究其对烟草浆料的助留助滤性能,以及对烟草薄片物理性能的影响.结果表明,在造纸法烟草薄片生产中,利用壳聚糖与膨润土组成微粒助留助滤体系较单独使用壳聚糖可明显改善烟草浆料的助留助滤效果及烟草薄片的成形匀度.用量为0.1%的壳聚糖与用量为0.4%的膨润土组成的微粒助留助滤体系与只添加0.1%的壳聚糖相比,浆料的单程留着率、填料留着率、20 s内的滤水量分别提高了14%、12%和190 g.     

麦饭石负载壳聚糖对陈醋的稳定作用

根据麦饭石有良好的吸附、离子交换性能和壳聚糖在酸性溶液中带有正电荷的特性,将80目麦饭石与90%脱乙酰度壳聚糖的0.5%醋酸溶液按1∶1.2质量比混合制成固体澄清剂,用其处理陈醋。最佳工艺条件是:澄清剂添加量12g/L,作用时间15min,作用温度为室温;得到黑紫色、透明的高档陈醋,且放置6个月无沉淀。产生的滤泥作为农田肥料和动物饲料添加剂,对环境无污染。     

膨润土/壳聚糖/PVA保鲜膜对芒果保鲜效果的影响

通过制备膨润土/壳聚糖/PVA保鲜膜,测定了自制保鲜膜的透光性、透气性、力学性能等物理性能以及其对芒果病原菌的抑菌性。通过对贮藏期间桂七香芒的失重率、腐烂指数、呼吸强度和可滴定酸含量等指标的测定,研究了膨润土/壳聚糖/PVA保鲜膜对桂七香芒的保鲜效果,并与市售PE保鲜膜保鲜效果进行对比。结果表明,膨润土/壳聚糖/PVA保鲜膜及市售PE保鲜膜套袋保鲜芒果,两者都可有效降低芒果的失重率和腐烂指数抑制果实的呼吸作用,延长芒果的贮藏期。其中膨润土/壳聚糖/PVA保鲜膜对桂七香芒的保鲜效果更好。     

膨润土负载壳聚糖在活性染色净洗中的应用

以天然钙基膨润土为原料负载壳聚糖,制备一种复合吸附剂,并将其用于活性翠蓝KN-G染色棉织物的净洗.对膨润土负载壳聚糖进行了X射线衍射和红外光谱分析,考察了负载壳聚糖对净洗性能的影响.结果表明,壳聚糖与膨润土的较佳质量比为1:5,壳聚糖的脱乙酰度为90%,分子质量为100 kDa;净洗后的活性染料染色织物皂洗牢度可达到常规净洗剂的净洗效果,而净洗残液的吸光度值和CODCr值仅为常规的1/10.     

微粒助留助滤体系对烟草薄片浆料助留助滤性能的影响

在造纸法烟草薄片的生产中,利用食品安全级的阳离子壳聚糖和瓜尔胶与膨润土和胶体二氧化硅组成二元微粒助留助滤体系,研究其对烟草浆料助留助滤性能的影响。研究结果表明：使用壳聚糖／膨润土或瓜尔胶／膨润土组成的二元微粒助留助滤体系能明显改善烟草浆料的留着率和滤水性能。壳聚糖（用量为0．1％）与膨润土（用量为0．4％）所组成的二元微粒体系与只添加0．1％的壳聚糖相比,烟草浆料单程留着率和填料留着率分别提高14％和12％,20s内滤水量提高200g。     

壳聚糖-麦饭石澄清保健食醋新工艺

本研究建立了壳聚糖-麦饭石对保健食醋澄清的清洁生产新工艺。根据麦饭石可以吸附阳离子,壳聚糖在酸性溶液中带有正电荷的特性,将80目麦饭石与90%脱乙酰度壳聚糖的0.5%醋酸溶液按1：1.2（m：V）混合制成制成固体澄清剂,用其处理保健食醋。最佳工艺条件是：澄清剂添加量1.5%,作用时间6min,作用温度为室温。得到了黑紫色、透明的高档保健食醋,放置6个月无沉淀。产生的滤泥可作为农田肥料和动物饲料添加剂,对环境无污染。     

Ochratoxin A removal from red wine by several oenological fining agents: bentonite,egg albumin,allergen-free adsorbents,chitin and chitosan

The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact associated with each fining agent were studied. Generally, OTA removal achieved in all treatments was higher when the adsorbent dosage increased, but the impact on wine quality also was higher. Chitin at 50?g?hl^?1 removed 18% the OTA without affecting significantly the wine-quality parameters. At the highest dosage tested the gelatine and complex treatments achieved greater OTA removal (up to 39–40%) compared with bentonite, egg albumin and chitin. Moreover, the gelatine and the complex had a lower impact on colour parameters and polyphenol concentration compared with chitosan, whilst OTA was reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it strongly affected the wine-quality parameters. Otherwise, bentonite showed a relative efficiency to remove OTA, but the CI value decreased considerably. The egg albumin treatment only removed OTA up to 16% and moreover affected strongly the CI value and CIELab parameters. The results of this survey showed that the non-toxic chitin adsorbent and the allergen-free adsorbents tested could be considered as alternative fining agents to reduce OTA in red wine.     

Ochratoxin A removal from red wine by several oenological fining agents: bentonite, egg albumin, allergen-free adsorbents, chitin and chitosan

The ability of several oenological fining agents to remove ochratoxin A (OTA) from red wine was studied. The adsorbents tested were activated sodium bentonite, egg albumin, allergen-free adsorbents (complex PVPP, plant protein and amorphous silica (complex) and high molecular weight gelatine), and the non-toxic biodegradable polymers (chitin and chitosan). Several dosages within the oenological use range were tested and the wine pH, colour parameters and polyphenol concentration impact associated with each fining agent were studied. Generally, OTA removal achieved in all treatments was higher when the adsorbent dosage increased, but the impact on wine quality also was higher. Chitin at 50 g hl(-1) removed 18% the OTA without affecting significantly the wine-quality parameters. At the highest dosage tested the gelatine and complex treatments achieved greater OTA removal (up to 39-40%) compared with bentonite, egg albumin and chitin. Moreover, the gelatine and the complex had a lower impact on colour parameters and polyphenol concentration compared with chitosan, whilst OTA was reduced to around 40%. Chitosan achieved the greatest OTA removal (67%), but it strongly affected the wine-quality parameters. Otherwise, bentonite showed a relative efficiency to remove OTA, but the CI value decreased considerably. The egg albumin treatment only removed OTA up to 16% and moreover affected strongly the CI value and CIELab parameters. The results of this survey showed that the non-toxic chitin adsorbent and the allergen-free adsorbents tested could be considered as alternative fining agents to reduce OTA in red wine.     

不同澄清剂在消除酿造食醋二次沉淀上的应用

为了提高酿造食醋质量，减少食醋中沉淀物的含量，探讨了利用壳聚糖、蛋清液和明胶在消除酿造食醋二次沉淀上的清除效果，并对其使用效果和使用后的食醋口感进行了比较。结果表明：使用蛋清液和明胶消除酿造食醋二次沉淀后，其效果和食醋的口感优于使用壳聚糖。     

壳聚糖复合澄清剂对保健醋稳定作用的研究

中药保健醋的二次沉淀基本上属于非生物性浑浊，用壳聚糖与活性炭制成固体复合澄清剂，对保健醋进行澄清处理。结果表明，当复合澄清剂加入量为2．0g／100mL，室温搅拌20min，过滤可获得透明、稳定性较高的保健醋液，放置6个月无沉淀产生，有效物质损失率8．7％左右。     

壳聚糖澄清荔枝果醋的研究

研究了壳聚糖对荔枝果醋的澄清效果,测定了荔枝果醋澄清前后主要成分的变化。经过单因素试验和正交试验,壳聚糖澄清荔枝果醋的最佳工艺条件确定为：壳聚糖用量5g/L、澄清处理pH3.5、澄清处理时间8h、澄清处理温度30℃。在此最佳工艺条件下,壳聚糖对荔枝果醋有良好的澄清效果,可以较好地降低荔枝果醋中蛋白质和单宁的含量,从而有效地改善其贮藏稳定性。     

不同澄清剂对苹果醋澄清效果的研究

对不同澄清剂在苹果醋中的应用进行了比较研究，最终选择壳聚糖澄清苹果醋工艺，确定了壳聚糖用量、温度、作用时间对苹果醋透光率的影响。     

几种澄清剂对菠萝醋品质的影响

为提高菠萝醋的非生物稳定性,分别用不同量的明胶、琼脂、硅藻土、壳聚糖和PVPP等5种澄清剂对菠萝醋进行澄清处理,以比较其澄清效果。结果表明,不同澄清剂对菠萝醋的澄清效果不同,琼脂的澄清效果最好,其次为明胶和壳聚糖。当琼脂加量为0.20 g/L时,菠萝醋的透光率最大,达到98.2%,且对醋的总酸、总酯及VC含量等理化成分和风味无明显影响。