Thiol-Functionalized Covalent Organic Frameworks as Thermal History Indictor for Temperature and Time History Monitoring

Various products, including foods and pharmaceuticals, are sensitive to temperature fluctuations. Thus, temperature monitoring during production, transportation, and storage is critical. Facile indicators are required to monitor temperature conditions via color changes in real time. This study aimed to prepare and apply thiol-functionalized covalent organic frameworks (COFs) as a novel indicator for monitoring thermal history and temperature abuse. The COFs underwent obvious color changes from bright yellow to purple after exposure to different temperatures for varying durations. The reaction kinetics are analyzed under isothermal conditions, which reveal that the order of reaction rates is k_−20°C < k_4°C < k_20°C < k_35°C < k_55°C. The activation energy (E_a) of the COFs is calculated using the Arrhenius equation as 50.71 kJ moL⁻¹. The COFs are capable of sensitive color changes and offer a broad temperature tracking range, thereby demonstrating their application potential for the monitoring of temperature and time exposure history during production, transportation, and storage. This excellent performance thermal history indicator also shows promise for expanding the application field of COFs.     

Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum)

The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits.     

Deformation behaviour of iron-doped alumina

Compressive creep tests in air were carried out on 1 cat.% Fe-doped alumina at a temperature T=1400 °C. Iron doping affected the plastic deformation by different ways in relation with Fe²⁺ cations population. Fe²⁺ cations sped up the deformation rates. FeAl₂O₄ spinel precipitates were identified and they were found (i) to interact with alumina grain boundaries (ii) to limit the grain growth within a range of strain. The Fe²⁺ cations underwent oxidation and this resulted in the dissolution of the some precipitates and in the decrease of deformation rates. It was suggested that deformation sped up this evolution through mass transport and that time was not a dominating parameter.     

高效液相法测定鹅肥肝和鹅肝酱中维生素A

研究了运用高效液相法检测鹅肥肝和鹅肝酱中VA的方法。通过比较3种不同的处理样品方法，选择了其中较为快速、准确的处理方法。实验测定回收率为98．21％，鹅肥肝和鹅肝酱测定的变异系数分别为0.44％和1.14％。     

紫苏中迷迭香酸的乙醇提取优化实验研究

研究了采用乙醇提取法从紫苏中提取迷迭香酸的工艺条件。方法采用正交实验L9（3^4）优化迷迭香酸乙醇浸提法的提取工艺，硫酸亚铁比色法测定迷迭香酸含量。确定了最佳工艺条件为：50％乙醇为提取剂，料液比为1：50（w／v），提取温度为65℃，提取时间为35min，迷迭香酸提取率为1．061％比热水浸提法提高了30．18％。     

超高压改性对鸡蛋蛋白液起泡及物理性质的影响

采用超高压改性鸡蛋蛋白液,研究了压力、保压时间对蛋白液起泡性质和物理性质的影响结果表明,新鲜蛋白液在350MPa的静水压下处理15min后的起泡性质最好．此外,超高压改性还导致蛋白液的黏度和表面张力呈现升高后又急剧降低的趋势,并能够降低蛋白液的明度.     

大孔树脂吸附分离红花红色素的研究

采用大孔吸附树脂对红花红色素进行精制,并对大孔吸附树脂进行了优选;研究了不同条件下X－5树脂对红花红色素的吸附和解吸性能．结果表明：X－5树脂对红花红色素具有良好的吸附和解吸性能,其吸附效果在室温、pH7．0～9．0的条件下较好;采用pH7．0～9．0、60％乙醇溶液进行洗脱,解吸效果较好．     

氧化鸡肉脂肪制备肉味香精前体物质的研究

研究以鸡肉脂肪为主要原料制备肉味香精的前体物质,通过单因素和正交试验确定氧化反应的最佳反应条件.结果表明氧化鸡肉脂肪的最佳条件是:氧化温度为120℃,氧化时间为3h,VE的添加量为1.0%,不添加水和NaCl.在最优条件下进行氧化试验,得到产物的酸值和过氧化值分别为1.472 mg/g和193.51 mmol/kg,感官评价值为4.905,具有典型特征的鸡肉香气.