精氨酸新树脂提取技术的研究

本文研究了精氨酸专用树脂DR1离交提取精氨酸工艺,并应用于生产,高流份透光率达70％以上,离交收率97％以上,提炼总收率提高10％以上.     

Tencel—LF起花织物的开发

介绍了Tencel—LF起花织物的风格、外观及组织设计特点,详述了其织造生产中的浆料配方、浆纱工艺及织造工艺等关键技术条件;该织物织造生产效率达到93％以上,入库一等品率96％以上,取得了良好的经济效益。     

凤兼浓白酒的勾兑体会

凤兼浓白酒是以凤型工艺和浓香型工艺发酵生产贮存1年以上的白酒为基酒，将两种酒按1：1组合，再加入10％的调味酒、2％的酱香酒和3％的长酵酒进行勾调，再补加骨架成分和勾兑调味，贮存30d后出厂。关键在于基酒的选择和酒体勾兑调味。     

能够用干法工艺生产的无石棉摩擦材料

本发明介绍一种能够用干法工艺生产的无石棉摩擦材料。该材料组分为1～10％体积的聚酰胺纤维浆料,10～40％体积的无机纤维,有效的树脂粘结剂,摩擦性能调节剂和1～6％体积作为加工辅料的软木粉。用该材料生产的产品具有干法工艺的特性,其摩擦性能和破损强度等于或高于浸渍半模压工艺生产的产品。     

棉短绒低污染制浆工艺的研究

探讨了棉短绒的碱过氧化氢法、氧碱法和过氧化氢强化的氧碱法制浆工艺。结果表明,该工艺得率,白度提高,聚合度易控制,污染明显减轻。据测定,纸浆得率提高５％以上,ＣＯＤＣｒ和ＢＯＤ５降低４０％以上。该工艺可用于溶解浆和纸浆的生产。     

缤纷印花话糊料--印花新技术展望之一

在缤纷多彩的纺织品中,印花织物无疑居最重要位置。据汽巴公司估计全球每天印花织物产量达4000多万m,其中有一半在亚洲生产,仅11％在北美生产,70％以上印花织物为棉或涤棉织物。印花织物中涂料占65％,活性染料占15％,分散染料占10％,酸性及其他染料占10％。印花织物中女式外衣消费占40％,床上用品占25％,衬衫、家具布及其他产品占35％。这些印花目前大多采用传统筛网印花工艺,包括平网和圆网印花。筛网印花色浆一般由染料（或颜料）、助剂与原糊组成。     

电渗析设备在红曲黄色素生产中的应用研究

研究了电渗析设备在红曲黄色素生产中脱盐的应用情况,并对脱盐后的废水及未经脱盐的废水进行了检测.结果表明,红曲黄色素生产废水经处理后,电导率平均降低90％以上,灰分平均降低90％以上;红曲黄色素物料经处理后,电导率平均降低40％以上,灰分平均降低50％以上.为证明其安全性及实用性,又用经处理后制成的物料与原工艺生产的物料...     

关于磁铁-机械式紧密纺的介绍

所谓紧密纺就是在牵伸系统之后另加一个紧密集束区，使纤维束在加捻形成纱时，消灭成纱三角区。其结果是纱的有害毛羽（3毫米以上）大大减少（减少70％-85％），而纱线的强力得以提高（提高10％左右），以使后续的工艺容易，成本降低，生产效率提高，面料效果明显。     

硫化橡胶常温、功能性再生技术研究

采用开炼工艺，添加1％的再生剂，能在常温下使硫化橡胶恢复至原胶性能的70％以上，在生产配方中添加30％的再生胶，不影响制品的生产和性能。     

多微曲半固态法生产小曲白酒

以地方药草小曲0.4%,Q303纯种根霉0．1％,安琪生香ADY0．01％,安琪AADY0．02％,混合搅拌均匀,制成多微曲,总用量0．53％,不需活化,不改变工艺流程。75％多微曲用于半固态法小曲白酒生产,25％多微曲用于上酢蒸馏后的丢糟培菌,盖箱,盖池,制成香醅,“固液同缸”发酵,同时采用“三减一嫩”,“定时定温定质定量”工艺。试验结果表明,比全药草曲和全根霉曲生产分别提高出酒率15％和10％以上,酒质含醌量分别提高65％和85％以上,口感明显改善,香味宜人。     

离子交换树脂分离发酵新工艺生产L-苹果酸的研究

研究开发一种L-苹果酸发酵的新工艺——离子交换树脂分离发酵法。确定了最佳工艺条件,其中,分离发酵起点为36h,稀释率为0.15h-1,分离发酵周期为96h。与常规分批发酵相比,采用分离发酵法生产L-苹果酸,能明显提高菌体的糖转化率和产酸速率,并显著缩短发酵周期。     

The use of malolactic Oenococcus oeni (ATCC 39401) for deacidification of media containing glucose, malic acid and citric acid

 Malolactic fermentation is widely used to reduce the acidity of grape juices in wine production. However, application of the same technology to the production of wine from berries of the northern regions is not straightforward. Unlike grapes, these berries are rich in citric and malic acid while the sugar content is low. An ideal deacidification process for the northern berries would be the microbial degradation of these acids with minimal loss of sugars. Therefore, the co-metabolism of citric acid and glucose was studied under different conditions of malic acid degradation by Oenococcus oeni. At low pH values (pH <4.5) degradation of malic acid always proceeded first to completion with practically no consumption of glucose or citric acid. After the exhaustion of malic acid the degradation of both citric acid and glucose were initiated simultaneously. Following the exhaustion of malic acid and citric acid the remaining glucose remained nonfermentable. Thus, it is concluded that, by maintaining the culture in a resting state by the control of pH, selective degradation of acids can be achieved without subsequent loss of glucose. Received: 20 January 2000     

Production of malic and succinic acids by sugar-tolerant yeast <Emphasis Type="Italic">Zygosaccharomyces rouxii</Emphasis>

Zygosaccharomyces rouxii V19 was grown in YPG medium (yeast extract, 0.5%, peptone, 1.0%, glucose, 10%). Fermented broth was purified through a series of ion-exchange columns and ODS column and the purified sample was TMS-esterified. Malic and succinic acids were identified with GC-MS analysis. The yeast was cultivated under various cultural conditions and quantitative determination of the organic acids was carried out with HPLC on Shodex column. Glucose concentration of 30%, initial pH 5.0, and 25 °C incubation temperature were the optimum conditions. Inclusion of glutamic, malic, and succinic acid precursors in the medium increased the production of malic acid. On the other hand, only addition of malic acid enhanced the production of succinic acid. Maximum amount of malic acid produced was 74.9 g/L (32.8% yield, based on glucose consumption) in the medium with 0.5% glutamic acid supplement, and that of succinic acid was 7.7 g/L (8.1% yield) when 0.3% malic acid was added in the medium.     

冬凌草保健饮料的生产工艺研究

采用对比分析、数理统计和正交试验等方法,对配比、浸提温度和调配等工艺进行了研究,获得了制作冬凌草保健饮料的最佳工艺及配方:冬凌草鲜汁用量4％,苹果酸0.10％,柠檬酸0.10％,果胶0.15％和CMC-Na 0.18％,可获得营养丰富、风味独特,具有良好的悬浮稳定性和流动性,不分层、无沉淀、糖酸比合理产品,保质期可达6个月以上.     

EMPLOYMENT OF ORGANIC ACIDS TO ENHANCE ASTAXANTHIN FORMATION IN HETEROTROPHIC CHLORELLA ZOFINGIENSIS

The green alga Chlorella zofingiensis produces significant amounts of the valuable ketocarotenoid astaxanthin under heterotrophic growth conditions. In this study, pyruvate, citrate and malic acid were investigated, for the first time, to promote the formation of secondary carotenoids including astaxanthin in C. zofingiensis in the dark. The addition of pyruvate, citrate and malic acid into the culture medium at a concentration above 10 mM stimulated biosynthesis of astaxanthin and other secondary carotenoids. The addition of 100 mM pyruvate enhanced the yield of astaxanthin from 8.36 to 10.72 mg/L, representing an increase of 28.2%. Citrate and malic acid also had stimulatory effects on the formation of astaxanthin. The results showed that organic acid supplementation was potentially useful for commercial production of astaxanthin by C. zofingiensis in dark heterotrophic culture.

PRACTICAL APPLICATIONS

This article revealed, for the first time, that the organic acids including pyruvate, citrate and malic acid could enhance the production of secondary carotenoids including the highly valuable product astaxanthin in the green alga Chlorella zofingiensis using fermentation technology. This research contributed significantly to our understanding of the synthesis of astaxanthin in green algae in dark heterotrophic cultures which would facilitate scale-up of the process to an industrial scale. In practice, organic acids could be used to effectively induce the formation of astaxanthin by C. zofingiensis during fermentation using organic carbon substrates as carbon sources, and at the same time to help adjust pH values favorably for astaxanthin production by C. zofingiensis in the fermenter.     

Effect of maturation and cold storage on the organic acid composition of myrtle fruits

BACKGROUND: The effect of maturation and senescence on the chemical composition of two myrtle cultivars was studied in mature, overripe and cold‐stored fruits in order to find the most appropriate harvesting period and best storage technology for industrial purposes. RESULTS: After cold storage at 10 °C for 15 days, berry weight loss ranged from 12.5 to 18.4%, with the highest losses in less mature fruits. Titratable acidity decreased during maturation and cold storage in both cultivars. Reducing and total sugars increased during maturation. Anthocyanin concentration increased during maturation but decreased in overripe berries. The major organic acids in myrtle fruits were quinic, malic and gluconic acids. In fresh and cold‐stored fruits, malic acid rose to 3 g kg^?1 and decreased thereafter. Quinic acid peaked at 90 or 120 days after bloom and decreased thereafter to reach low concentrations in mature fruits. CONCLUSION: Cold storage for 15 days at 10 °C does not affect myrtle fruit quality for liqueur production. Anthocyanin concentration is the best indicator of harvest time for industrial purposes. Gluconic acid concentration is high in mature, overripe and cold‐stored berries. This parameter can be used as a marker of the onset of fruit senescence. Copyright © 2012 Society of Chemical Industry     

Recovery of anthocyanins from eggplant peel

Tartaric and malic acid solutions were tested to extract anthocyanins from eggplant peel by a discontinuous process to obtain a natural red colorant. Extraction optimization was carried out, using different solvents, acid concentration, temperature, time of extraction and solvent-to-solid ratio as independent variables. Tartaric acid was more efficient than malic acid in both extraction yield and rate. Comparative tests were carried out using acidified ethanol as solvent. Delphinidin-3-rutinoside was extracted and identified as the major anthocyanin in eggplant peel. Concentration of different extracts from eggplant peel was carried out using EXA-31, a methacrylic food grade resin, the best performing resin to obtain highly concentrated extracts.     

牛磺酸多糖肽运动饮品的制作工艺优化及抗疲劳作用研究

目的优化牛磺酸多糖肽运动饮品制作工艺并研究其对体能恢复的作用。方法对多糖肽添加量、牛磺酸添加量、蔗糖添加量、苹果酸添加量等4个因素进行单因素试验,在此基础上进行正交试验。并通过比较主观体能评分、VO2max、血乳酸、血尿酸、血尿素氮和总超氧化物歧化酶含量等指标,来研究该饮品的抗疲劳作用。结果最佳工艺条件为多糖肽添加量1.2%、牛磺酸添加量1.5%、蔗糖添加量1.9%、苹果酸添加量0.06%,并且饮用此饮品的试验组体能力量恢复效果优于对照组运动员。结论牛磺酸多糖肽运动饮品可以提高运动后体能恢复和缓解运动疲劳的能力。     

葡萄籽的预处理及其在饮料中的应用探究

为提高葡萄酒发酵废弃物葡萄籽的利用率,将其功能性成分提取出来并应用于饮料中。在不同温度下,对葡萄籽提取液活性炭脱色效果进行研究,同时以酸度（以柠檬酸和苹果酸1：1的混合酸添加）、糖度、浓缩葡萄汁为参数进行单因素试验,探究以葡萄籽提取物为原料调配饮料的最优条件,得出该饮料的最佳配方：混合酸（柠檬酸：苹果酸=1：1）2.4g/L、蔗糖8.0%、浓缩葡萄汁3.0%。     

野生毛葡萄产地来源耐酸降酸酵母的筛选鉴定及其特性研究

采用苹果酸降解指示培养基从野生毛葡萄产地来源土壤、毛葡萄果实和自然发酵醪中快速筛选苹果酸降解酵母菌,从946株初筛酵母菌中获得3株苹果酸强降解酵母菌。经菌落形态、培养特征、生理生化特征以及分子生物学方法鉴定,分别命名为酿酒酵母L3（Saccharomyces cerevisiae L3）、酿酒酵母Y1（Saccharomyces cerevisiae Y1）和解苹果酸裂殖酵母D2（Schizosaccharomyces malidevorans D2）。降酸特性试验结果表明,3株菌均能有效降解苹果酸,其中酿酒酵母L3的降解率达到86．4％。实验结果为实现毛葡萄酒一步发酵产酒和降酸提供了优良酵母资源。