超声波辅助提取番茄皮渣中番茄红素工艺的研究

以番茄皮渣为原料,采用超声波辅助提取工艺,研究提取溶剂、超声输出功率、提取料液比、提取总时间、超声辐射时间等因素对番茄红素提取效果的影响,通过响应面分析试验,确定超声波提取番茄皮渣中番茄红素的最佳工艺条件为:以乙酸乙酯为提取溶剂,95%乙醇按1∶3的比例对番茄皮渣进行处理,超声输出功率300W,料液比1∶6,提取总时间6 min,超声辐射时间3 s,三级提取,番茄红素提取率为98%以上.     

三孢布拉霉菌菌丝体中番茄红素超声提取工艺研究

目的研究超声波法提取三孢布拉霉菌（Blakeslea trispora）菌丝体中番茄红素的工艺条件。方法研究提取溶剂、料液比及超声波输出功率、间歇工作时间、超声时间对提取效果的影响,通过正交试验,确定最佳工艺条件。结果通过实验得到最佳超声提取工艺条件为：以乙酸乙酯为溶剂,料液比1：100,超声波输出功率400W,间歇工作时间5s／5s,超声提取时间20min,二级提取。在此条件下番茄红素的提取率为89．0％。结论优化了番茄红素的超声提取工艺。     

超声波对低嘌呤脱脂豆浆溶解性、保水性及粘度的影响

为了研究超声波处理对低嘌呤脱脂豆浆溶解性、保水性及黏度的影响,以脱脂豆粕为原料,采用超声波法,通过单因素及正交试验,研究最佳超声波处理条件.研究结果表明,最佳超声波处理条件为超声功率315 W、超声时间40 min、超声温度60℃,此条件下的黏度为1.4 mPa·s、保水性为81.83％、溶解性为58.15％.超声波处理的溶解性比未经超声波处理提高了22.35％.因此,超声波处理能显著提高低嘌呤脱脂豆浆的溶解性及低嘌呤脱脂豆腐的保水性,降低低嘌呤脱脂豆浆的黏度.     

微波-超声波协同提取野生毛葡萄皮色素的工艺研究

研究微波-超声波协同提取法对野生毛葡萄皮色素提取效果的影响.通过单因素分析和正交试验设计确定了微波-超声波协同提取的最佳提取工艺条件:在以70%乙醇与1%盐酸混合液作为浸提液(pH=2),超声功率150 W,超声处理60 s;微波功率为60%(540 W),微波处理时间60 s,料液比(m:V)为1:5.微波-超声波协同提取的效果优于传统水浴提取法,提取时间由70 min缩短为2 min,总花色苷含量提高了41%.     

超声波和微波联合提取银杏叶黄酮的研究

对超声波、微波及超声/微波联合作用3种不同提取银杏叶总黄酮方法进行了探讨.实验结果表明,超声波和微波联合作用较任何单一方法的提取率均高.超声波和微波联合作用提取的最佳条件为用80%乙醇在功率200 W、超声,间隙时间4s/6s的条件下.超声,微波提取10 min,银杏叶黄酮提取率达5.81%.     

超声波预处理对H2O2漂白的影响

研究三倍体毛白杨化学机械浆超声波预处理漂白工艺。确定了超声波预处理三倍体毛白杨化机浆H2O2漂白的最佳预处理条件：超声处理时间20min,处理温度50℃,浆浓1．5％,超声振幅90％,超声脉冲40s、20s。用JZ-K型纤维长宽度测定仪分析了超声处理后纤雏长度及纤维形态的变化。并通过测定纤维保水值,研究了超声处理对纤维素可及度的影响。     

超声波辅助酶解淀粉制备糊精的工艺研究

以玉米淀粉为原料,采用超声波处理对淀粉乳酶解前进行处理,然后酶解制备糊精,可获得分子分布更为均匀的糊精样品。超声波作用条件为：超声功率50W,超声全程时间范围可选择5～15min,超声波工作时间选择2～5s 范围,间隔时间可选择20s 以上。在此基础上调整加酶量或酶解时间,可获得不同DE 值的糊精样品。通过电镜观察,超声波处理会侵蚀淀粉颗粒表面,造成不同程度的破裂;高强度的超声波降解支链淀粉的作用增强,超声波处理制备的糊精分子分布更为均匀,并且大分子比例减少。     

采用超声波法提高胡萝卜汁中的β-胡萝卜素含量

探讨了超声波作用对胡萝卜汁中 β 胡萝卜素含量的影响。结果表明 ,超声波输出功率40 0W、超声时间 4s、间歇时间 3s、总工作时间 6min、料液比 (g∶mL) 1∶3、超声温度 40℃的条件下 ,其影响效果显著     

超声波破碎法提取瑞士乳杆菌氨肽酶条件的优化

目的：确定超声波破碎细胞提取瑞士乳杆菌氨肽酶的最佳条件。方法：采用单因素试验和响应面法对菌体浓度、超声波破碎功率、破碎时间进行研究。结果：菌体浓度、超声波破碎功率、破碎时间对超声波破碎程度都存在一定的影响,其中破碎时间影响最为显著。超声波破碎提取氨肽酶的最适条件为菌体浓度0．0238g／ml,破碎功率300W,破碎总时间26min（超声3s,间隔5s）。破碎后得到粗酶液总酶活力为72．99U。结论：采用超声波破碎方法可以较好地提取氨肽酶,运用响应面分析法优化超声波破碎条件是可行的。     

超声波处理提高谷朊粉溶解度的工艺条件

以谷朊粉为原料,研究了利用超声波处理对谷朊粉溶解度的改善作用,通过pH值、离子强度、脉冲振幅、超声时间、脉冲on值和off值对谷朊粉溶解度的影响,确立了四因素三水平的正交试验,探讨了超声波处理提高谷朊粉溶解度的最佳条件。结果表明：各因素对提高谷朊粉溶解度的明显程度依次为脉冲振幅＞脉冲on值和off值＞超声时间＞pH值。正交试验分析表明,超声波处理提高溶解度的最佳作用条件为pH4.5、脉冲振幅60%、超声时间为120s、脉冲on值和off值分别为40s和20s。在最佳条件下,谷朊粉的溶解度为51.12mg/ml,与未处理时相比,溶解性提高到18.4倍,拓宽了谷朊粉的应用范围。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.     

山药水溶性多糖的提取及抗氧化性研究

研究山药水溶性多糖的提取及其抗氧化作用。方法是将小鼠分别口服给予山药水溶性多糖，每天1次，连续给药15d，取血测过氧化物酶（POD）活性，取血、肝、肾测超氧化物歧化酶（sOD）活性，脂质过氧化产物（MDA）含量。山药多糖物可显著提高POD活性及血、肝、肾的SOD活性，并减少血、肝、肾组织中MDA的含量。山药水溶性多糖有提高小鼠体内过氧化物酶、超氧化物歧化酶活性及减少脂质过氧化产物的抗氧化作用。     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.