Micellar association in simultaneous presence of organic salts/additives

Viscosity measurements under Newtonian flow conditions had been performed on cetyltrimethylammonium bromide (CTAB) aqueous solutions in the combined presence of sodium salts of aromatic acids (sodium salicylate, NaSal; sodium benzoate, NaBen; sodium anthranilate, NaAn) and organic additives (1-hexanol, C₆OH; n-hexylamine, C₆NH₂) at 30°C. On addition of C₆OH or C₆NH₂, the viscosity of 25 mM CTAB solution remained nearly constant without salt as well as with a lower salt concentration. This is due to low CTAB concentration which is not sufficient to produce structural changes in this concentration range of salts. However, as the salt concentration was increased further, the effect of C₆OH/C₆NH₂ addition was different with different salts: The viscosity first increased; then a decrease was observed with the former while with C₆NH₂ a decrease followed by constancy appeared in plots of relative viscosities (η _r ) vs. organic additive concentrations. At further higher salt concentration, the magnitude of η _r was much higher. The viscosity increase is explained in terms of micellar growth and the decrease in terms of swollen micelle formation (due to interior solubilization of organic additive) or micellar disintegration (due to formation of water + additive pseudophase).     

蜂王浆产品中10-羟基-2-癸烯酸的含量稳定性研究

10-羧基-2-癸烯酸(10-HDA)是蜂王浆特有的不饱和脂肪酸,在其质量标准中特别规定了其含量要求。采用纳米技术制备纳米脂质体可提高其稳定性,本文以包封率为评定指标,采用乙醇注入-超声法制备了10-HDA纳米脂质体,并用液相色谱测定其中的10-HDA含量,比较了五种蜂王浆产品中10-HDA的含量稳定性。结果发现,10-HDA纳米脂质体包封率可达98.3%,同时其含量最为稳定,而其它四种蜂王浆产品中10-HDA含量不稳定,随着时间的延长呈下降趋势。     

C-Shaped Cartilage Development Using Wharton's Jelly-Derived Hydrogels to Assemble a Highly Biomimetic Neotrachea for use in Circumferential Tracheal Reconstruction

A highly biomimetic neotrachea with C-shaped cartilage rings has promising clinical applications in the treatment of circumferential tracheal defects (CTDs) owing to its structure and physiological function. However, to date, most fabricated tracheal cartilages are O-shaped. In this study, finite element analysis demonstrates C-shaped cartilage rings that exhibit better compliance than O-shaped. Hydrogel is developed using methacryloyl-modified decellularized Wharton's jelly matrix (DWJMA) for the regeneration of C-shaped cartilage rings. This novel hydrogel possesses adjustable physicochemical properties and favorable cytocompatibility. When loaded with chondrocytes, DWJMA hydrogels support the optimal cartilage regeneration both in vitro and in vivo. More importantly, a highly biomimetic neotrachea simultaneously simulating the structural and physiological properties of the normal trachea is regenerated via modular assembly of several individual C-shaped cartilage rings. The results demonstrate the highly biomimetic neotrachea have better patency (88.6 ± 6.1% vs 74.4 ± 9.4%, p < 0.05), improve the survival rate, alleviate weight loss and mucoid impaction, than its O-shaped counterpart when used for the treatment of CTDs in a rabbit model. Therefore, this study proposes a novel hydrogel for the regeneration of C-shaped cartilage and provides new insights into the treatment of CTDs using a highly biomimetic neotrachea with C-shaped cartilage rings.     

草莓原果果冻的研制

采用草莓原果果浆制作果冻。目的是控制食品添加剂使用量，降低果冻弹性，避免因吸食果冻而造成的风险。同时由于果浆的应用，赋予产品丰富的营养。     

春砂仁凝胶软糖的研制

采用广东阳春春砂仁的提取浓缩物为原料,选择并比较了几种亲水胶体的凝胶性能及形成凝胶软糖的工艺条件。通过胶体的复配,研制出一种外观晶莹透明、质地软糯而富有弹性、口感具有春砂仁特征滋味的凝胶软糖。其中亲水胶体含量为1%、总糖含量为66%、水分含量为17.6%。     

富含猕猴桃果水溶多糖的营养型保健果冻的研制

目的探讨富含猕猴桃果水溶性多糖的营养型保健果冻的制备。方法以猕猴桃汁、赤砂糖为主要原料,运用正交试验设计对猕猴桃果冻的加工工艺进行了研究。结果30%猕猴桃汁、15%糖(赤砂糖:白砂糖质量比=2:1),0.2%柠檬酸、6%凝胶剂(明胶:琼脂质量比=5:1)的工艺参数,可研制出色泽均匀、组织状态良好、口感细腻、酸甜适宜、香气协调的营养保健型果冻。结论该工艺合理、可行。     

单核细胞增生李斯特菌在蜂产品中的生存及检测

目的:为了保障蜂产品免受致病性单核细胞增生李斯特菌的威胁,对蜂产品中单核细胞增生李斯特菌进行检测。方法:采用培养和分子生物学的检测方法研究蜂产品中致病性单核细胞增生李斯特菌的污染状况。将高浓度的病原菌人工污染到蜂蜜和蜂王浆中,室温存放一定时间后,在选择性培养基上增菌培养;以毒力基因hly和16sRNA基因为靶序列,建立双重PCR检测病原菌的方法;以5’、3’端标记FAM、TAMRA的hly基因探针进行荧光定量PCR检测。结果:单增李斯特菌在蜂蜜中的存活时间为5d,而在蜂王浆中不能存活。对未经增菌的人工污染蜂产品采用溶菌酶+蛋白酶K的方法提取DNA,同时采用本实验中建立的双重PCR和荧光定量PCR方法检测,蜂蜜中单增李斯特菌含量均为102CFU/mL。采用这两种方法可在8h内完成蜂蜜中单核细胞增生李斯特菌的快速检测。结论:单增李斯特菌能够在蜂蜜中存活数天,几乎不继续繁殖,而在蜂王浆中不能存活。     

水晶鹅肝冻制备方法研究

以普通鹅肝和鸭肝为主要原料,研制了新型水晶鹅肝冻的工艺流程和最佳工艺配方.研究了单甘脂、蛋黄粉等乳化剂对肝冻的乳化作用,以及鸭肝、β-环状糊精、糯米粉的添加量对肝冻感官品质的影响,卡拉胶和海藻酸钠添加量对肝冻热稳定性的影响.通过正交实验分析,最终得到肝冻的最佳工艺配方为:糯米粉7％、鸭肝:鹅肝为1∶2(w/w)、β-环状糊精3％ (w/w)、单甘脂:蛋黄为1∶2(w/w);海藻酸钠:卡拉胶为1∶10.     

发酵型海带、黑芝麻酸奶冻的研究

利用海带、脱脂乳粉为主要原料,选择海带与水的料液比、蔗糖和脱脂乳粉的添加量3个因素,采用 L9(34)正交设计,对发酵型海带、黑芝麻酸奶冻的工艺条件进行了研究.结果表明,选择1:20海带与水的料液比,加入质量分数6%的蔗糖,质量分数13%的脱脂乳粉,接种5%的乳酸菌发酵剂,42℃发酵24 h,发酵后加入琼脂、蔗糖、黑芝麻.由此制得的发酵型海带、黑芝麻酸奶冻具有牛奶特有的乳白色,凝块软硬适度,入口即化,营养丰富.