NiH/Hβ催化剂的制备及催化正己烷异构化性能

采用浸渍还原法制备了一种新型镍氢化物/分子筛（NiH/Hβ）烷烃异构化催化剂，考察了催化剂制备条件及反应条件对其催化正己烷异构化性能的影响。结果发现，当活性组分质量分数为0.5%，反应温度为300 ℃，反应压力为2.0 MPa，氢/油摩尔比为4.0及质量空速为1.0 h^-1时，NiH/Hβ催化剂催化正己烷异构化活性最优，正己烷的转化率为83.0%，异构烷烃的选择性与收率分别达到78.6%、65.2%。根据实验结果，提出了NiH/Hβ催化剂催化正己烷异构化反应机理，证明NiH金属活性中心具有良好的加氢/脱氢功能。     

Green synthesis and characterization of RGO/Cu nanocomposites as photocatalytic degradation of organic pollutants in waste-water

Recently, nanocomposite photocatalysts based on semiconductors have attracted much attention due to their suitable bandgap. Combination of tow of several semiconductors can slow down the electron-hole recombination. In this regard, we have depicted an eco-friendly and green fabrication technique to synthesize RGO/Cu nanocomposite by the reduction of graphene oxide and Cu²⁺ ion utilizing spearmint extract as a reductant and capping agent. The sample was identified by FTIR, XRD, FESEM, EDS, HRTEM, and CV. The results of photocatalytic performance revealed that RGO/Cu is an efficient catalyst for degrading organic pollutants. This compound can eliminate Rhodamine B (RhB) and Methylene blue (MB) 91.0% and 72.0%, respectively.     

Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

The objective of this study was to determine the evolution of physicochemical and flow properties of a yoghurt‐type beverage partially replaced with a chickpea extract over a period of 22 days. From two chickpea extracts, Blanco Noroeste was selected for its higher protein content. Six yoghurt‐type formulations were prepared, stored at 4 °C and analysed on days 1, 8, 15 and 22. pH was 4.24–4.75, while brightness was 81.7–94.5. Flow properties of the yoghurt‐type exhibited a non‐Newtonian behaviour. From three formulations that underwent sensory evaluation, the 30:70 mix obtained the highest acceptation. This yoghurt‐type beverage exhibited characteristics similar to natural yoghurt.     

Effects of red beet extracts on protein and lipid oxidation,colour, microbial,sensory properties and storage stability of Turkish pastırma

Lipid oxidation and discoloration are two important problems in the storage of pastırma, a meat product. In this research, the usability of lyophilized red beet water extract (LRBWE) in cemen paste and its effects on the pastırma quality (especially colour, protein and lipid oxidation, microbial and sensory properties) were investigated during storage. Two trials were conducted; in trial 1, LRBWE was obtained, its various properties were designated and effects on the cemen paste of these extracts (0.0%, 0.4%, 0.6%, 0.8% 1.0% and 1.2%) were determined. In trial 2, pastırma with cemen paste containing 0.8%, 1.0% and 1.2% LRBWE were produced and stored at 4 ± 1 °C for 150 days. The LRBWE did not influence protein oxidation of pastırma, whereas increasing LRBWE level led to a decrease in lipid oxidation (P < 0.01), and an increase in redness (a1) value (P < 0.01) and sensory properties (P < 0.01) of sliced pastırma compared with control pastırma. These results revealed that the addition of 1.0% or 1.2% LRBWE to cemen paste was effective to improve the colour stability, lipid oxidation, microbial and sensory quality of pastırma during storage.     

月柿提取物体外抗氧化活性研究

目的以月柿提取物为原料,研究其对2,2-联苯基-1-苦基肼基(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的清除能力,并测定其多酚类物质没食子酸的含量。方法检测波长为518 nm,反应时间为40 min条件下,以IC_(50)值(清除率为50%时,抗氧化剂的浓度值)作为抗氧化能力评价指标,并采用高效液相色谱法测定其没食子酸含量。结果月柿提取物对于DPPH自由基有良好的清除作用,其IC50值为0.1868 mg/mL,与常用抗氧化剂作用相当,且月柿提取物中没食子酸含量为1.65 g/kg。结论月柿提取物具有很强抗氧化活性,作为化妆品及功能性食品原料有广阔的开发前景。     

Antibacterial and photocatalytic behaviour of green synthesis of Zn0.95Ag0.05O nanoparticles using herbal medicine extract

The present work aimed to synthesize Zn_0.95Ag_0.05O (ZnAgO) nanoparticles using rosemary leaf extracts as a green chemistry method. The characterization of Ag-doped ZnO nanoparticles was performed by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), field emission scanning electron microscopy (FESEM), and ultraviolet–visible spectrophotometry (UV–visible). The XRD, FTIR, and UV–visible spectra confirmed the formation of the presence of hexagonal ZnAgO nanoparticles. FESEM micrograph shows that the nanoparticles have been distributed homogeneously and uniformly. The morphology of ZnAgO nanoparticles is quasi-spherical configuration. Also, the mean particle size is in the range of 22–40 nm. The photocatalytic degradation of methylene blue in the presence of Ag-doped ZnO nanoparticles is nearly 98.5% after exposing 100 min. The ultraviolet lamp was used as the light source for photocatalyst degradation. The disc diffusion method was chosen to study the antibacterial activity of as-synthesized ZnAgO nanoparticles. Antibacterial activity of Zn_0.95Ag_0.05O nanoparticles against Staphylococcus aureus and Escherichia coli revealed that the as-synthesized ZnAgO nanoparticles were efficient in inhibition of bacterial growth.