超高效液相色谱-串联质谱法同时检测糕点中6种甜味剂

目的建立超高效液相色谱-串联质谱法同时测定糕点中6种常用合成甜味剂的分析方法。方法选用超纯水作为提取溶剂,涡旋和超声提取后,低温离心,取部分上清液加入正己烷除脂,Waters Atlantis■T3色谱柱、甲醇-5 mmol/L甲酸铵(含0.1%甲酸)作为流动相、亲水亲脂平衡型固相萃取柱HLB(hydrophile-lipophile balance)净化。结果6种甜味剂在质量浓度为10~200 ng/mL的曲线范围内呈良好线性关系,相关系数r均大于0.999,平均加标回收率在85.0%-98.2%之间,相对平均偏差(relative standard deviation,RSD)为1.3%~6.7%。结论该方法具有前处理简单、灵敏度高、检测速度快等优点,适合糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、阿力甜、纽甜的检测,但不适用于安赛蜜的检测。     

Producing Fatty Acid Methyl Esters from Free Fatty Acids with Ionic Liquids as Catalyst

Three Brønsted acidic imidazole dicationic ionic liquids (ILs) with different length of alkyl chains, [C_n(Mim)₂][HSO₄]₂ (n = 3, 6, 12), were prepared and used as catalyst for the esterification reaction of free fatty acids and methanol. Taking oleic acid as model acid, the catalytic performances of the synthesized ILs for the esterification were evaluated. The main physicochemical properties of the ILs, thermal stability, acidity, solubility in common solvents, and causticity on Austenitic stainless steel 316, were examined. [C₃(Mim)₂][HSO₄]₂ demonstrated the highest catalytic activity and enabled to assess the preliminary optimum esterification condition of oleic acid and methanol. Under optimized reaction conditions, the yield of oleic acid methyl ester was up to 95 %. The ILs have great potential as catalysts for producing fatty acid methyl esters from long‐chain free fatty acids.     

Analysis of the water-soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid

High moisture mozzarella from cow milk is a pasta filata cheese that can be manufactured by different protocols. Fermentation by autochthonous starter is used for the traditional product, whereas direct acidification with citric acid is widely used at industrial level. Both types are stored immersed in a liquid for preserving freshness, but this packaging method is known to favour the changes of the quality characteristics. The present study aimed to assess the evolution of the soluble compounds and to evaluate their use as chemical indices for discriminating the two types of mozzarella. The contents of lactose, organic acids, water-soluble nitrogen and free amino acids differently changed over time. The whole patterns of these soluble compounds allowed discrimination of the two products during the whole storage period. The simple analyses of lactic acid and lactose could be a rapid tool to protect traditional mozzarella from industrial imitations obtained with citric acid.     

Experimental study on prediction model of wet gas pressure drop across single-orifice plate in horizontal pipes in the low gas phase Froude number region

The pressure drop prediction of wet gas across single-orifice plate in horizontal pipes had been solved satisfactorily under an annular-mist flow in the upstream of orifice plates. However, this pressure drop prediction is still not clearly determined when the upstream is in an intermittent flow or stratified flow, which is corresponding to a region of low Fr_G (gas phase Froude number) in the flow pattern map of wet gases. In this study, the wet gas pressure drop across a single-orifice plate was experimentally investigated in the low Fr_G region. By the experiment, the flow pattern transition in the downstream of single-orifice plates, as well as the effects of Fr_G and Fr_L (liquid phase Froude number) on Φ_G (gas phase multiplier), were determined and compared when the upstream is in the flow pattern transition and the stratified flow region, respectively. Prediction performances were examined on the available pressure drop models. It was found that no model could be capable of jointly predicting the wet gas pressure drop in the low Fr_G region with an acceptable accuracy. With a new method of correlating Fr_G and Fr_L simultaneously, new correlations were proposed for the low Fr_G region. Among which the modified Chisholm model shows the best prediction accuracies, with the prediction deviations of Φ_G being within 7% and 3% when the upstream is in flow pattern transition and stratified flow region, respectively.     

月桂酰肌氨酸钠搭建阿尔法凝胶的方法研究及结构表征

阿尔法凝胶作为一种特殊的液晶结构，能够在清洁或调理皮肤的过程中给皮肤毛发提供更好的湿润感和调理性。由于阿尔法凝胶结构的搭建传统方法需要不少于14个碳原子的烷基表面活性剂，其实际应用一直受到限制。提供了一种由月桂酰肌氨酸钠作为烷基碳链为12个碳原子的氨基酸型表面活性剂搭建阿尔法凝胶的方法，并对其产物进行结构表征和分析。     

Incorporation of organic liquids into geopolymer materials - A review of processing,properties and applications

Geopolymers, composed of an amorphous three-dimensional inorganic network and synthesized by the activation of a solid alumino-silicate precursor with an alkaline activating solution, have attracted increasing attention because of their environmental benefits and favorable characteristics. This review deals with the development of organic/inorganic composite materials made by adding organic liquids into inorganic geopolymer matrices. Firstly, the incorporation processing approaches are presented and are divided into three categories: (i) Direct incorporation, (ii) Pre-emulsification (iii) Solid impregnation. Their main advantages and drawbacks are discussed in relation to the aimed properties. Secondly, this review highlights that geopolymers are low-cost candidates allowing technologically significant applications, through the incorporation of various organic liquids. Aside from the well-studied immobilization of industrial waste streams commonly known as stabilization/solidification (S/S), the development of highly porous geopolymer foams and the design of reinforced organic/inorganic composite matrices are being notably investigated. This review aims at summarizing the main published results, and fostering further investigations into innovative uses of organic liquids incorporated into geopolymers for a wide range of applications.     

斑衣蜡蝉在葡萄上的危害及防治措施

斑衣蜡蝉是一种危害多种林木和果树的重要刺吸性害虫,主要分布于中国、日本、越南、韩国、印度和美国等地。该虫在经济林木中最喜危害葡萄,目前在宁夏地区随着转换寄主,现已扩散到了部分葡萄园,成为贺兰山东麓酿酒葡萄的重要虫害之一。为全面了解其研究进展,本文概述了国内外关于斑衣蜡蝉的寄主植物、形态特征、危害状况、发生规律、生活习性、诱发因素及防治措施等研究现状,以期为防治该虫,寻求进一步研究方向及探讨新的防治途径提供帮助。     

Synthesis of cubic and monoclinic hafnia nanoparticles by pulsed plasma in liquid method

Hafnia (HfO₂, hafnium dioxide) is a wide band gap and high-κ material, and the metastable cubic hafnia has a much higher permittivity compared with the normal monoclinic hafnia. Here, we employ a one-step process, the pulsed plasma in liquid (PPL) method to synthesize two types of hafnia nanoparticles (NPs): one which is mainly in cubic phase (cubic: 81.7 at%, monoclinic: 18.3 at%) and the other which is in monoclinic phase. High-resolution transmission electron microscopy images showed that the particles were small (particle size ~3 nm). X-ray absorption fine structure analysis showed no chemical shifts, indicating that the synthetic hafnia NPs contained no oxygen vacancy. The synthetic hafnia NPs mainly in cubic phase showed a much higher relative permittivity than that of the commercial hafnia (monoclinic), and have a larger band gap than the synthetic monoclinic hafnia NPs.     

Synthesis of Ti3C2Fx MXene with controllable fluorination by electrochemical etching for lithium-ion batteries applications

Ti₃C₂T_x MXene has attracted remarkable attention due to its promising applications in energy storage and sensors. However, traditional MXene preparation methods used HF as etchant, which was highly toxic and harmful to human and environment. Moreover, the aqueous etchants will also result in the combination of OH, O and F groups on the surfaces, making it difficult to control the varieties and contents of the surface terminations. In this paper, a green and mild electrochemical exfoliation method was proposed to synthesize Ti₃C₂F_x and synchronously control its fluorination degree on the surface. A non-aqueous ionic liquid, [BMIM][PF₆]-based solution was used as electrolyte. The as-prepared Ti₃C₂F_x was fluorinated with the CF and TiF₃ groups, which were electrochemically active and contributed to the excellent cycling stability of the MXene anode-based Li-ion batteries. These findings provided a facile strategy to prepare MXene materials and dope MXene with tailored property for MXene-based energy devices applications.     

食用槟榔货架期内品质控制研究

目的：探究食用槟榔返卤返白的原因。方法：主要通过搜集2000—2020年涉及食用槟榔卤水专利，以及相关工厂案例进行研究与分析。结果：在食用槟榔卤水的制备过程中原料的粒径大小、环境温度与湿度的高低、样品中水分含量及设备的自动化程度均可能造成食用槟榔返卤返白。结论：加工槟榔时应采取以严格控制水分、复配添加剂使用为主，工艺包装调整为辅,给予低温贮藏市售环境的方法，抑制返卤返白的产生。