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以糯米、红枣、无花果为主要原料,采用混合发酵法制备烟用米酒香料,以卷烟感官评价为考察指标进行工艺优化。通过正交试验优化得到最佳制备工艺条件为糯米∶红枣∶无花果质量比5∶1∶1,接种量1%,糖化温度30 ℃,糖化时间48 h,后发酵时间72 h。对比米酒香料KB,添加了混合发酵米酒香料的卷烟香气、吃味品质均明显提升,评吸得分为90.3分。在最优工艺条件下,对混合发酵米酒和米酒KB的理化指标及致香物质进行分析。结果发现,混合发酵米酒中的总糖、总酸含量均高于米酒KB,而酒精度差别不大;混合发酵米酒香料中致香物质种类可达26种,多于米酒香料KB(11种),其中苯甲醇、苯乙醇、4-羟基-3-甲氧基苯乙醇含量均达到了20 mg/L,提高该米酒香料的香气质量。 相似文献
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Ion imprinted polymer particles of neodymium: synthesis, characterization and selective recognition 总被引:2,自引:0,他引:2
Neodymium ion imprinted polymer (Nd3+-IIP) particles for selective solid-phase extraction of Nd3+ were prepared and determined with inductively coupled plasma atomic emission spectrometry (ICP-AES). The unleached Nd3+-IIP particles were prepared by the copolymerization of Nd3+-5,7-dichloroquinoline-8-ol-4-vinylpyridine ternary complex with styrene and divinyl benzene, then Nd3+ was leached to obtain Nd3+-IIP particles. The adsorption capacity of the Nd3+-IIP was 35.18 mg/g. The largest selectivity coefficient for Nd3+ in the presence of competitive ions such as La3+, Ce3+, Pr3+ and Sm3+ was over 110. The proposed method was validated by analyzing two certified reference materials (GBW07301a sediment and GBW07401 soil) and the determined values were in a good agreement with standard values. The method was convenient, selective, sensitive and applicable to the determination of trace Nd3+ in environmental samples with complicated matrix. 相似文献
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采用加速溶剂萃取—气质联用法,以二氯甲烷为溶剂,壬酸甲酯为内标,通过选择特征离子,对15种中国产卷烟烟丝中乙酸、3-甲基丁酸、十六酸、2-乙酰基吡咯、糠醛、糠醇、苯甲醇、苯乙醇、茄酮、β-紫罗兰酮、植酮、巨豆三烯酮(4个异构体)、3-羟基-β-大马酮、4-乙烯基愈创木酚、5-羟基麦芽酚、二氢猕猴桃内酯等39种主要香味成分进行了半定量分析。结果表明:所分析的39种主要香味成分的相对标准偏差为2.25%~6.49%,β-紫罗兰酮因含量较低,测定结果相对标准偏差超过5%,其余主要香味成分测定结果相对标准偏差均在5%以内,方法的重复性较好。卷烟样品中的乙酸、苯甲醇、苯乙醇、2-乙酰基吡咯、十六酸甲酯、5-羟基麦芽酚、西柏三烯二醇等成分含量差异较大。该方法操作简便、选择性强、自动化程度较高,可以满足批量卷烟样品中主要香味成分的检测。 相似文献