Evaluation of the effect of processing on cocoa polyphenols: antiradical activity,anthocyanins and procyanidins profiling from raw beans to chocolate

The content and composition of anthocyanins and procyanidins in fermented cocoa beans (from different geographic origins: Ecuador, Cameroon, Ivory Coast, Ghana and Nigeria), roasted nibs, cocoa mass and chocolate were determined, beside the determination of the total antiradical capacity. Concerning geographic origin, cocoa beans and processed products from Ecuador showed the highest levels of anthocyanins, followed by Nigeria and Cameroon. Generally, as cocoa beans were further processed, the levels of anthocyanins and flavan‐3‐ols decreased. The largest observed losses of phenolics occurred during roasting. A progressive decreasing trend in polyphenol concentration was observed in the other processed samples as well. Despite the original content of polyphenols in raw cocoa beans, technological processes imply a significant impact on cocoa quality, confirming the need of specific optimisation to obtain high value chocolate.     

乙烯齐聚催化剂研究进展

乙烯齐聚是合成直链低碳α-烯烃最先进的方法，直链低碳α-烯烃可用于生产低密度聚乙烯和高密度聚乙烯等多种精细化学品。本文综述了乙烯齐聚催化体系的研究进展，重点介绍了镍、锆、钛催化剂的组成以及反应时间、反应温度、溶剂、助催化剂等因素对乙烯齐聚活性和选择性的影响，并讨论了典型镍的催化机理。     

RFID电子门票解决方案(三)

继第二、三期的专题连载(一)和(二)之后,这次介绍门票系统的扩展和系统的优势,并且给出了各种门票的对比表。