β-环糊精包合玫瑰精油制备微胶囊香精的工艺研究

考察了β-环糊精与玫瑰精油的比例、包合过程中的搅拌时间及包合温度等对留香效果的影响,将包合好的香精应用于洗衣粉中,模拟实际洗涤过程进行了留香实验;采用固相微萃取的方式测定不同时间时香精在顶空空间的浓度,并与原始的玫瑰精油进行了对比。实验表明,用包合好的微胶囊香精可以明显改善香精的留香效果;制备最为有效且经济的微胶囊的工艺为:β-环糊精与玫瑰精油的比例为6∶1,包合时间2 h,包合温度40℃。     

气相色谱-串联质谱法测定香精香料中的香豆素和黄樟素

采用乙醇超声提取,丙酸苯乙酯为内标进行定量,气相色谱-离子阱串联质谱法测定香精香料中香豆素和黄樟素的含量。选取香豆素的母离子和子离子分别为 m/z 146和 m/z 118,黄樟素的母离子和子离子分别为 m/z 162和 m/z 131,内标丙酸苯乙酯选择 m/z 104为定量离子。结果表明,香豆素和黄樟素在0.05~5 mg/L范围内呈良好线性关系（r>0.995）,方法的检测限(S/N=3)香豆素为0.004 mg/L、黄樟素为0.002 mg/L,加标回收率为90.0%～131.2%。该方法操作简单、快速、灵敏度高,适用于香精香料中香豆素和黄樟素的快速检测。     

动物蛋白水解复合酶的研究

以酶解牛骨蛋白为对象,研究动物蛋白水解复合酶的配制并考察其适应性.实验结果表明,由中性蛋白酶、胰蛋白酶、风味酶等3种酶按酶活性1∶3∶2组合配制而成的复合酶,其酶解动物蛋白效果高于单一酶.     

石墨炉原子吸收分光光度法测定鱿鱼中硒含量

采用石墨炉原子吸收分光光度法测定了鱿鱼中的硒含量,考察了样品相关测定参数。用该法测定鱿鱼中硒含量,加标回收率为93%～112%之间,相对标准偏差为6.56%（n=5）。     

清洁生产审核在香料香精企业中的应用

在对某香料香精企业进行清洁生产审核中,针对行业特点,结合企业自身情况,提出并实施无/低费方案25项,中/高费方案3项,取得了良好的效益.节水29400t/a,节电18.7万kwh/a,减少废水排放47000t/a,节约甲苯10t/a,节约蒸汽450 t/a,产生效益1428.9万元/年.该企业初步实现了在提高企业自身资...     

黄芩根提取物的制备及其在烟草香气中的作用研究

以黄芩苷为目标制备了黄芩提取物,分析其有效成分并研究了烟用效果.采用裂解气相色谱-质谱联用(PyGC-MS)法,模拟卷烟典型燃烧环境,研究了黄芩苷在不同气氛中的裂解产物,探讨其在卷烟中的致香机理.结果表明,所制备的黄芩提取物含有22.11％的黄芩苷,在卷烟中的作用为增加香气、柔和烟气、改善余味.裂解试验发现,黄芩苷在不同温度和不同环境中发生裂解,生成烃类、酮类、醛类、呋喃类及其衍生物等致香成分,含量最高的为糠醛和苯乙酮.不同温度和不同气氛条件下裂解,产物及含量均有差别.以上结果表明,黄芩提取物可作为潜在的烟用香料.     

全二维气相色谱-飞行时间质谱在香精分析中的应用进展

全二维气相色谱是一种新型的功能强大的分离分析技术.介绍了全二维气相色谱-飞行时间质谱在香精香料研究领域的研究进展,该技术在香精香料的成分分析方面具有广阔的应用前景.     

Simultaneous contrast: Evidence from licking microstructure and cross-solution comparisons.

The microstructure of rats' licking responses was analyzed to investigate both “classic” simultaneous contrast (e.g., Flaherty & Largen, 1975) and a novel discrete-trial contrast procedure where access to an 8% test solution of sucrose was preceded by a sample of either 2%, 8%, or 32% sucrose (Experiments 1 and 2, respectively). Consumption of a given concentration of sucrose was higher when consumed alongside a low rather than high concentration comparison solution (positive contrast) and consumption of a given concentration of sucrose was lower when consumed alongside a high rather than a low concentration comparison solution (negative contrast). Furthermore, positive contrast increased the size of lick clusters while negative contrast decreased the size of lick clusters. Lick cluster size has a positive monotonic relationship with the concentration of palatable solutions and so positive and negative contrasts produced changes in lick cluster size that were analogous to raising or lowering the concentration of the test solution respectively. Experiment 3 utilized the discrete-trial procedure and compared contrast between two solutions of the same type (sucrose-sucrose or maltodextrin-maltodextrin) or contrast across solutions (sucrose-maltodextrin or maltodextrin-sucrose). Contrast effects on consumption were present, but reduced in size, in the cross-solution conditions. Moreover, lick cluster sizes were not affected at all by cross-solution contrasts as they were by same-solution contrasts. These results are consistent with the idea that simultaneous contrast effects depend, at least partially, on sensory mechanisms. (PsycINFO Database Record (c) 2011 APA, all rights reserved)