珠江口盆地珠一坳陷古近系高自然伽马砂岩形成机制及油气地质意义

运用放射性元素寻找油气是一种非常规油气勘探手段。近年来,在珠江口盆地珠一坳陷富烃凹陷周边古近系钻遇高自然伽马(GR)砂岩,其GR值(100~300 API)甚至大于同区泥岩的GR值(100~200 API)。为了弄清该特殊现象背后的地质意义,对珠江口盆地珠一坳陷古近系高自然伽马砂岩开展了铀(U)、钍(Th)、钾(K)等3种元素含量与GR值的相关趋势线分析,从井震特征、岩性特征及矿物成分特征等入手分析了砂岩GR值增高的主要原因及成因机制,探讨了放射性元素聚集的条件、运移通道、驱动力以及油气意义。结果表明:西江、惠州地区由U含量增高导致砂岩GR值偏高,恩平、番禺地区由K,Th含量增高导致砂岩GR值偏高;砂岩GR值增高有两大成因机制,一是地下流体带来的放射性元素离子U4+在氧化-还原面处富集后导致地层GR值偏高,这种特殊现象说明在具有连通基底大断裂旁的圈闭中,U4+的富集指示了曾经油气的存在,证实了研究区油气运移通道的有效性,对于油气藏的预测有着非常重要的指导性意义,二是地表流体带来的含放射性元素的矿物大量沉积后导致地层GR值偏高,含放射性元素矿物性质不稳定,可指示近源供给的存在,对于判断物源及沉积环境有着非常重要的意义。该研究成果为预测研究区油气成藏有利区带提供了依据。     

Potential influence of microorganisms on the corrosion of carbon steel in the French high- and intermediate-level long-lived radioactive waste disposal context

In the context of the high-level radioactive waste disposal CIGEO, the corrosion rate due to microbially influenced corrosion (MIC) has to be evaluated. In France, it is envisaged to dispose of high- and intermediate-level long-lived radioactive waste at a depth of 500 m in a deep geological disposal, drilled in the Callovo-Oxfordian claystone (Cox) formation. To do so, a carbon steel casing will be inserted inside disposal cells, which are horizontal tunnels drilled in the Cox. A specific cement grout will be injected between the carbon steel casing and the claystone. A study was conducted to evaluate the possibility of MIC on carbon steel in the foreseeable high radioactive waste disposal. The corrosiveness of various environments was investigated at 50°C and 80°C with or without microorganisms enriched from samples of Andra's underground research laboratory. The monitoring of corrosion during the experiments was ensured using gravimetric method and real-time corrosion monitoring using sensors based on the measurements of the electrical resistance. The corrosion data were completed with microbiological analyses including cultural and molecular characterizations.     

Profiling hot isostatically pressed canister–wasteform interaction for Pu-bearing zirconolite-rich wasteforms

Zirconolite-rich full ceramic wasteforms designed to immobilize Pu-bearing wastes were produced via hot isostatic pressing (HIP) using stainless steel (SS) and nickel (Ni) HIP canisters. A detailed profiling of the elemental compositions of the major and minor phases over the canister–wasteform interaction zone was performed using scanning electron microscopy combined with energy-dispersive X-ray spectroscopy (SEM-EDS) characterization. Bulk sample analyses from regions near the center of the HIP canister were also conducted for both samples using X-ray diffraction and SEM-EDS. The sample with the Ni HIP canister showed almost no interaction zone with only minor diffusion of Ni from the inner wall of the canister into the near-surface region of the wasteform. The sample with the SS HIP canister showed ∼100–120 μm of interaction zone dominated by high-temperature Cr diffusion from canister materials to the wasteform with the Cr predominantly incorporated into the durable zirconolite phase. We also examined, for the first time, changes to the HIP canister wall thickness caused by HIPing and demonstrated that no canister wall thinning occurred. Instead, in the areas examined, the canister wall thickness was observed to increase (up to ∼20%) due to the compression occurring during the HIP cycle. Further, only sparse formation of (Cr, Mn)-rich oxide particles were noted within the HIP canister inner wall area immediately adjacent to the ceramic material, with no evidence for reverse diffusion of ceramic materials. Though the HIP canister–wasteform interaction extends to ∼120 μm when using an SS HIP canister for the system investigated, this translates to <<1 vol.% for an industrial scale HIPed wasteform. Importantly, the HIP canister–wasteform interactions did not produce any obviously less durable phases in the wasteform or had any detrimental impact on the HIP canister properties.     

刺梨果实发育过程中主要活性物质含量及其抗氧化性分析

为了解刺梨果实中活性物质含量变化及其对抗氧化性能的贡献,本研究测定‘贵农5号’刺梨果实发育过程中总酚、总黄酮、总三萜、VC及超氧化物歧化酶(superoxide dismutase,SOD)5类主要活性物质含量,同时采用1,1-二苯基-2-三硝基苯肼、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐和铁离子还原体系分析体外抗氧化能力,并比较活性物质与抗氧化能力之间的相关性。结果显示,不同发育时期的刺梨果实中各活性物质的变化趋势不尽相同:VC含量随果实发育持续增加,花后100 d达到最大值;总酚、总黄酮和总三萜含量变化基本一致,均呈现先降低后升高的趋势,即幼果(花后20～40 d)和成熟果实中具有更高含量;而花后40～60 d的果实中SOD活性更强。总体上,3种抗氧化能力表现与总酚含量变化一致,相关性分析显示它们之间呈极显著正相关关系(P0.01)。主成分分析显示5种活性物质对抗氧化能力贡献的顺序依次为总酚、总黄酮VC总三萜SOD,其中前3种物质的累计贡献率达到80%以上。以上结果表明,刺梨果实的抗氧化能力是几类物质协同作用的结果,但其中总酚、总黄酮和VC起着决定性作用。     

GC-MS与E-Nose结合PCA和HCA 用于陇南橄榄油品质研究

以陇南大堡油橄榄品种示范园种植的20个油橄榄品种为试样,利用压榨法提取橄榄油,采用GC-MS与E-Nose对其脂肪酸组成及风味物质进行测定。在此基础上,结合主成分分析(PCA)和聚类分析(HCA)对其品质进行分析。结果表明:20个油橄榄品种鲜果出油率在1. 30%～23. 50%之间,平均出油率为11. 91%;主要脂肪酸及其含量分别为油酸58. 96%～74. 86%、棕榈酸12. 20%～21. 04%、亚油酸4. 06%～18. 62%、硬脂酸1. 61%～4. 73%、亚麻酸未检出～1. 48%及棕榈烯酸0. 57%～3. 14%。饱和脂肪酸(SFA)占16. 54%～25. 77%,单不饱和脂肪酸(MUFA)和多不饱和脂肪酸(PUFA)分别占60. 95%～75. 86%和4. 54%～19. 89%,MUFA/PUFA和C_(18∶∶1)/C_(18∶2)分别为3. 10～16. 71和3. 21～18. 44;从脂肪酸的PCA综合得分可知,20个品种中‘皮削利’的品质最好,‘法加’最差,HCA表明,20个品种共分为5个类群,同一类群中橄榄油的脂肪酸组成与含量相似,不同类群之间存在差异。橄榄油风味物质E-Nose分析表明,不同品种的橄榄油有不同的风味特征,通过PCA可将20个品种分为7组,前4组之间能够明显区分,后3组之间分布较近,但均能较好地区分。     

Novel strategy for encapsulation and targeted delivery of poorly water-soluble active substances

Carriers for targeted delivery and controlled release of poorly water-soluble active substances (PWSAS) are facing three challenges: (a) the encapsulation issues, (b) limitations of PWSAS water solubility, and (c) burst drug release which can be pharmacologically dangerous and economically inefficient. The present study brings a novel strategy for encapsulation and controlled release of PWSAS—caffeine in concentrations which are higher than its maximal water solubility without the possibility of burst effect. The modification of hydrophilic carrier based on poly(methacylic acid) was done using casein and liposomes. To further increase the maximal caffeine loading inside the carrier nicotinamide was used. The release study of the encapsulated PWSAS was elaborated with respect to morphology of the carriers and interactions that could be established between its structural components. The carriers swelling and the release of caffeine and nicotinamide were also investigated depending on caffeine concentration, the presence of different liposomal formulations and the volume ratio of liposomal formulation, in three media with different pH simulating the path of the carrier through the human gastrointestinal tract. The synthesized carriers are promising candidates for encapsulation of PWSAS in concentrations which are higher than its maximal water solubility and for the targeted delivery of those dosages.     

影响浓香型白酒醉酒程度的风味物质特异性分析

为研究影响浓香型白酒醉酒程度的关键成分，通过动物行为学和酒精代谢生物标志物，对八款市售浓香型白酒醉酒程度进行评价，结合酒体成分主成分分析（PCA）影响浓香型白酒醉酒程度的主要成分，并通过体外酶学实验探究其对乙醛脱氢酶（ALDH）的影响。结果表明，异戊醇和正丙醇对醉酒程度有负面影响，异戊醇质量浓度为20～310 mg/L范围时，乙醛脱氢酶活力随着异戊醇质量浓度的升高而降低；正丙醇质量浓度在30～500 mg/L范围时，乙醛脱氢酶活力随着正丙醇质量浓度的升高而降低。由此推断，异戊醇、正丙醇含量过高会降低乙醛脱氢酶活力，使得乙醛在体内累积，从而影响浓香型白酒醉酒程度。     

Power generation characteristics of a sandwich‐type self‐heating thermoelectric generator with spatially varying embedded heat source

Power generation characteristics of a sandwich‐type thermoelectric generator in which the heat source is embedded into thermoelectric elements are investigated. Our previous work on a similar concept only considered a uniform heat source distribution inside thermoelectric elements. In this work, the effect of the spatial distribution of a heat source is examined. In particular, the effect of the concentration of heat source near the one end, that is, the hot end, is intensively studied as a potential means of improving the efficiency of the device. Although the effects of heat source concentration in impractical cases without heat transfer limitations on the cold side remain ambiguous, it become clear that heat source concentration indeed has positive effects in more realistic cases with finite heat transfer coefficients imposed on the cold side. Because of the relatively low efficiency of typical thermoelectric generation, a significant amount of heat must be dissipated from the cold end of the thermoelectric element. Greater heat source concentration near the hot end leads to more effective utilization of available heat source, reduces the amount of heat rejected at the cold end, and lowers the hot end temperature of the thermoelectric element. Overall, it is suggested that heat source concentration can be used as a method to achieve more efficient operation and better structural integrity of the system. Copyright © 2015 John Wiley & Sons, Ltd.     

酿造米酒发酵条件的优化

为优化酿造米酒的发酵条件以提高其品质，以米曲霉（Aspergillus oryzae）及酿酒酵母（Saccharomyces cerevisiae）为发酵菌株，采用两步发酵法制备酿造米酒，研究了酵母接种量、发酵温度、发酵时间对酿造米酒品质的影响。通过测定酿造米酒的酒精度、总糖、总酸、风味物质和感官评价等指标，以确定酿造米酒最佳发酵工艺条件。结果表明，酿造米酒最优发酵工艺条件为：酵母接种量1.0%（以原料大米计），发酵温度25 ℃，发酵周期13 d。在此最佳条件下，酿造米酒酒精度为13.21%vol，感官评分为87.14分，颜色呈米黄色，酒体丰满醇和，香气自然纯正，具有幽雅的水果香和花香。