Removal of imidacloprid and acetamiprid from tea infusions by microfiltration membrane

Removal of imidacloprid and acetamiprid in tea infusions by microfiltration membrane using dead‐end model was investigated in the present study. The results showed that microfiltration significantly promoted the removal of both pesticides (P < 0.05) in tea infusions. Furthermore, the extent of removal was strongly influenced by the pore size of membrane, operational pressure and the concentrations of tea infusions. The initial concentration of imidacloprid and acetamiprid showed no significant effect on their removal rates. The maximum removal rates were 79.7% for imidacloprid and 81.9% acetamiprid. The changes in major chemical components of tea infusions after microfiltration were evaluated. The results indicated that microfiltration caused no considerable changes in total polyphenols and total free amino acids, and small but statistically significant losses (6.3–18.0%) of eight catechins and three methylxanthines when filtration volume reached to 200 mL. The present study validated the application of microfiltration as a potentially feasible and promising method for the removal of imidacloprid and acetamiprid residues from tea infusions.     

新型着色材料——速溶色浆粉的测试与应用

介绍了通过初级颜料的润湿、研磨与分散、稳定处理技术,使助剂和树脂均匀地包裹在颜料表面,并通过特殊工艺制得水性和油性色浆粉,并赋予了很好的速溶性和分散性。     

Why do people purchase virtual goods? A uses and gratification (U&G) theory perspective

Few literature studies have investigated the relationships between different uses and gratifications (U&Gs) of mobile instant messaging (MIM) apps, continuation, and purchase intentions. To address this gap, the researchers aimed to examine the influence of the content, social, process, and technology U&Gs of MIM on continuation intentions toward MIMs, and purchase intentions toward virtual goods available on MIMs. A comprehensive research model was developed based on the U&G theory, which was tested using cross-sectional data from 309 Japanese MIM users. The study considered six different U&Gs of MIM as independent variables and purchase intentions towards stickers and continuation intentions towards MIM as dependent variables. The study results suggest that exposure U&G has a significant positive association with MIM sticker purchase intentions. The entertainment and affection U&G are positively associated with continuation intentions towards MIM use. The study contributes to the literature by investigating U&Gs that motivate MIM users to have both positive purchase intentions toward virtual goods, such as stickers, and continuation intentions toward MIMs. The study has significant theoretical and practical implications for both researchers and practitioners who are interested in virtual goods, the virtual economy, MIM apps, social media, new media, and the service economy.     

Evaluation of microbial toxins,trace elements and sensory properties of a high-theabrownins instant Pu-erh tea produced using Aspergillus tubingensis via submerged fermentation

Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B₁, G₁, B₂, G₂, cyclopiazonic acid, fumonisins B₁, B₂, B₃ and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea.     

Studies on the microstructure of the black-glazed bowl sherds excavated from the Jian kiln site of ancient China

The Jian kiln, located in present-day Jianyang county of Fujian province, mainly produced black-glazed tea bowls. Jian tea bowl was used as a utensil for tea tasting and was greatly appreciated by emperor Huizong of the Northern Song dynasty. The black glaze of Jian bowl was sometimes marked with streaks or spots, usually called “hare's fur” or “oil spot”, which are the crystalline markings of iron oxide precipitated during firing in the dragon kiln. In this study, black-glazed Jian bowl sherds excavated from the late Northern Song strata of Luhuaping and Daluhoumen Jian kiln sites were adopted as test samples. Based on the physico-chemical foundation for the formation of glaze microstructure, the correlation among composition, microstructure, and visual appearance has been investigated by means of energy-dispersive X-ray fluorescence, X-ray diffraction, and field emission electron microscopy. For the first time, the study provides realizing proofs for two kinds of microstructural forming mechanics.     

气相色谱法测定新鲜茶叶中有机氯农药残留量

对新鲜茶树叶中六六六和滴滴涕共八种异构体的残留量进行测定,与同地点成品茶叶农药残留量相比较基本无差异。本法检测限为>1.8ng/g,回收率为78.2％-99.0％,相对标准偏差<10.0％。     

罐装降脂减肥果茶生产工艺的研究

本文介绍了以各种中药材为主要原料 ,配以茶叶为辅料 ,运用先进的处理方法制备降脂减肥果茶的生产工艺、质量标准 ,并对确定生产工艺的几个主要问题进行了探讨