有机氯化物光催化反应动力学的研究

以五氯酚钠和氯代愈创木酚为目标物，在TiO2悬浮体系中对它们的暗吸附和紫外光催化氧化行为进行了研究，考察吸附和动力学的关系。实验表明，固体催化剂与溶液中组分的吸附在20min内可以达到平衡，消除了光催化过程中吸附外扩散对反应速率的影响，得出了吸附平衡常数。研究了悬浮体系光催化反应的影响因素。获得了相关参数与反应速率间的定量关系。在实验基础上提出了有机氯化物光催化降解的动力学模型。     

木瓜复合果醋的酿制

以湖北长阳县的木瓜为基料，配以含糖量较高的苹果汁，制备营养丰富的复合木瓜果醋。结果表明，木瓜汁与苹果汁制成的复合果醋，色泽清亮自然，具有两种果汁的复合香味，口感和香味都优于纯木瓜醋和木瓜菠萝复合果醋。     

Purification, characterization, and steady-state kinetics of a meta-cleavage compound hydrolase from Pseudomonas fluorescens IPO1

2-Hydroxy-6-oxo-7-methylocta-2,4-dienoate (6-isopropyl-HODA) hydrolase (CumD), an enzyme of the cumene biodegradation pathway encoded by the cumD gene of Pseudomonas fluorescens IP01, was purified to homogeneity from an overexpressing Escherichia coli strain. SDS-polyacrylamide gel electrophoresis and gel filtration demonstrated that it is a dimeric enzyme with a subunit molecular mass of 32 kDa. The pH optima for activity and stability were 8.0 and 7.0-9.0, respectively. The enzyme exhibited a biphasic Arrhenius plot of catalysis with two characteristic energies of activation with a break point at 20 degrees C. The enzyme has a K(m) of 7.3 microM and a k(cat) of 21 s(-1) for 6-isopropyl-HODA (150 mM phosphate, pH 7.5, 25 degrees C), and its substrate specificity covers larger C6 substituents compared with another monoalkylbenzene hydrolase, TodR Unlike TodF, CumD could slightly hydrolyze 2-hydroxy-6-oxo-6-phenylhexa-2,4-dienoate (6-phenyl-HODA). A mutant enzyme as to a putative active site residue, S103A, had 10(5)-fold lower activity than that of the wild-type enzyme.     

Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging

This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More research is required on transport of flavor molecules through packaging materials by considering liquid and solid food matrices flavored with mixtures of aroma compounds at more realistic concentrations; interactions of aroma compounds with food matrices, and with packaging being followed during storage in given environmental conditions.     

豆腐柴中有效成分复合分离提取研究

试验以豆腐柴叶为原料，采用复合分离提取工艺，提取叶中的蛋白质和果胶产品。首先通过不同溶剂提取蛋白质，得到碱溶性蛋白质〉水溶性蛋白质〉醇溶性蛋白质〉盐溶性蛋白质的结论；并对提取蛋白质后的上清液和滤渣进行了提取果胶的最佳条件和参数的确立，进行了萃取果胶时的萃取液种类、pH和盐析果胶时的盐的用量的单因素实验，又以萃取时的温度、pH、时间和料液比四个因素四个水平进行了正交试验，得到如下结论：从豆腐柴叶中复合提取分离蛋白质和果胶的最佳提取工岂条件：以盐溶液作为复合提取剂较为理想，果胶提取分离的最佳条件为萃取温度90℃、溶液pH值4、萃取时间95min、料液比l：45，在此条件下豆腐柴叶果胶的产量为22％，同时可得到0．15％的蛋白质。     

东北藿香为原料的炖鱼用复合调味料的研制

以食药兼用的草本植物藿香为原料,经乙醇回流萃取后,与蒜、姜、大料等调味料进行科学组方复配,研制出集健康、美味、自然、方便快捷于一身,具有地方特色的炖鱼用复合调味料。     

秸秆氨化后生物技术处理的工艺

以最佳条件氨化处理后的玉米秸秆为原料,通过对菌种的诱变筛选、固体培养基的组合实验及发酵工艺条件优化等,确定质量分数为70%氨化秸秆末、20%的麸皮与15%的鲜酒糟配料比,采用黑曲霉(经处理)与面包酵母菌种比质量分数为1∶1,经32℃、28h通气发酵,可使蛋白质含量大幅度提高,并获得较满意的植酸酶、酸性蛋白酶、淀粉糖化酶酶活,具有推广应用价值.     

有机氯化物动态光催化反应器数学模型

根据光催化反应的特点,采用工业常用的管式圆柱(环)型反应器,建立外循环悬浮态光催化反应器系统。以氯代愈创木酚光催化降解为例,采用中心有限差分法对模型进行离散化,并用积分追赶法、四阶龙格-库塔单步积分法进行计算;用Matlab软件进行微分方程的求解。再用Origin软件描绘出反应器内光强分布和浓度分布的三维立体图。结果表明,紫外光强的辐射随着径向远离光源而逐渐减弱;反应器中无因次浓度分布沿着轴向(水流方向)逐渐降低,沿径向(远离光源方向)浓度逐渐增大。     

环糊精在纺织染整加工中应用的新进展

环糊精作为一种环保型助剂，越来越被染整研究者所重视。介绍了环糊精的结构和性质以及包合客体分子的机理；同时介绍了环糊精在染色、后整理、水洗以及印染废水处理中应用的新进展。