烟梗提取液中氯离子的电渗析法脱除

为研究电渗析法调控造纸法再造烟叶氯含量(质量分数,下同)的可行性,考察了电渗析对烟梗提取液氯离子的脱除效果,利用脱氯的烟梗提取液制备了5个再造烟叶试样,并对样品进行了常规化学成分分析和感官质量评价。结果表明:1电渗析法可高效脱除烟梗提取液的氯离子,脱除率可达99%以上;2通过脱除烟梗提取液中的氯离子可调控再造烟叶产品中氯含量,使产品的感官质量得到一定改善。电渗析法具有可调控性强、物料损失小等优点,适用于再造烟叶产品中氯含量的调控。     

阴离子交换树脂脱除烟梗提取液中的氯化物和硝酸盐

为有效降低造纸法再造烟叶中氯化物和硝酸盐的含量,提高原料的综合利用效率,筛选了12种不同的阴离子交换树脂,考察了温度、时间、pH、浓度、树脂加入比例等条件对烟梗提取液中氯离子(Cl-)和硝酸根离子(NO3-)脱除效果的影响,并研究了优选树脂的回收及循环利用情况.结果表明:①D202大孔树脂的脱氯、脱硝效果最佳;②向固含量为8％的烟梗提取液中加入D202树脂,烟梗提取液与树脂质量比为0.8～1.0,40～45℃下处理5～7 min,可使烟梗提取液中C1和NO3-离子的含量分别降低60％和95％以上,且施加该处理后的烟梗提取液对再造烟叶产品的感官品质无不利影响;③D202树脂循环使用10次后,其脱氯、脱硝能力仍基本保持不变.     

毫微过滤和电渗析联合法处理纸浆漂白废水

采用毫微过滤（nanofiltration）和电渗析相结合的方法，一台0．5m3/h地装置可脱除95％污染的有毒的有机卤化物、有毒的有机化合物、盐类和色素，水可重复利用。而普通的生物处理法仅能减少氯化有机物质50％左右。新工艺中段废水先经絮凝和过滤预处理以脱除纤维。接着，螺旋形和管形构型的有机和无机毫微过滤膜在ZXIc‘Pa的压力和40℃温度下进行操作以脱除95％的有毒的有机卤化物和有毒的有机化合物以及40％的盐类，渗透量为150l／h·m’。然后，滤波进入装有阴离子交换膜和阳离子交换膜的电渗析装置，在那里盐含量从1500mg／l减少至60mg…     

低钠替代盐在火腿中的研究进展

传统火腿加工过程中食盐含量普遍超标,食盐的过量摄入已被证实会诱发高血压等一系列心脑血管疾病。为保障消费者的健康,降低火腿中钠盐含量是火腿制品所面临的重要任务。通过使用低钠替代盐可以降低钠含量且优化火腿的品质,但低钠替代盐需替代最适比例才能达到理想的替代盐的效果,超过最适替代比则会对火腿的风味、口感、质构和保质期产生不利影响。本文论述了国内外低钠替代盐的研究现状,阐述了近年来有关氯化物替代盐(钾盐、镁盐、钙盐)、非氯化物替代盐以及风味增强剂在火腿中应用的研究进展,以期为低钠火腿的研究与开发提供参考。     

磷酸钙盐在饲料工业中的应用与发展趋势

磷酸盐是一种含有(PO_4)的无机盐。现有二十多种,包括钙盐、钠盐、钾盐、铵盐、镁盐等。其中应用于饲料工业最普遍的是钙盐。随着饲料工业的迅速发展,我国对饲料级磷酸钙的需求不断增加。预计到2000年,我国对磷酸钙的需求量将达到100多万吨,而我国的年产量只有20多万吨。可见,大力发展磷酸钙的生产势在必行。     

无机盐类在微生物发酵中有何作用？一般需要哪些无机盐类？

无机盐类是微生物生长不可缺少的营养物质。其主要作用是构成菌体细胞成份，作为酶的组成部分、酶的激活剂或抑制剂，调节培养基的渗透压、PH、氧化还原电位等。一般微生物所需无机盐类，包括硫酸盐、磷酸盐、氯化物和含钾、钠、镁、铁的化合物等，     

浅谈水中无机离子对啤酒酿造的影响

啤酒厂的酿造用水多数为江、湖、河水,亦有使用井水、泉水和自来水的,水中除了含有一定数量的固形物(即不溶于水的物质)以外,还含有各种无机盐类,一般常见的有钙盐,钠盐、铵盐、镁盐、硝酸盐、亚硝酸盐、氯化物等等,水中含有离子大概包括以下各种:(1)阳离子:H+,Na+,K+,NH4+、Caa+,Mg2+,Mn2+,Fe2+,Fe3+,Al3+等;(2)阴离子:OH-,Cl-,HCO-3,CO2-3,NO-3,SO2+4,PO3-4、SiO3-3等。以上各种离子在水中结合各种盐类存在,也有时电离成离子存生,在啤酒生产中如糖化、制麦、发酵及清洗中易于带入啤酒中,对产品质量产生明显的影响,同时如加以控…     

低钠发酵肉制品理化特性及风味分析

模拟发酵火腿生产参数加工干腌肉块,研究3种低盐配方(钾盐复配盐、钙盐复配盐及镁盐复配盐)对肉块理化指标及风味的影响。结果表明:钾盐复配盐能降低肉块中的钠含量,且在理化指标及风味上与对照组更为接近。采用30%KCl和7%咸味肽混合后可替代发酵肉制品中的部分钠盐。     

饮硬水有害无益吗

水是日常生活和工农业生产不可缺少的物质,水质的好坏对生产和生活影响很大.天然水和空气、岩石、土壤等长期接触,溶解了许多无机盐类(如钙镁的酸式碳酸盐、氯化钠、硫酸盐和硝酸盐等)和某些可溶性的有机物以及气体等.也     

食品营养强化剂钼酸铵产品标准的制定

目的确定食品营养强化剂钼酸铵产品标准拟设置的技术指标,并建立各指标的检测方法。方法根据现有的钼酸铵国内外标准和资料,美国药典USP34、美国药典USP42、韩国食品公典、ACS Reagent Chemicals Book、GB/T 3460-2017《钼酸铵》以及GB/T 657-2011《化学试剂四水合钼酸铵(钼酸铵)》确定技术指标和试验方法,并对10批次钼酸铵产品进行实样验证。结果钼酸铵产品标准拟设置的技术指标有色泽、状态、气味、钼酸铵含量、不溶性杂质、氯化物、硫酸盐、盐酸不溶物、镁及碱金属、硝酸盐、砷盐、磷酸盐与硅酸盐、磷酸盐、铅(Pb)、重金属(以Pb计)。10批次产品均符合要求。结论拟设置的技术指标和建立的试验方法具有可行性。     

Ionized molecules reduce penetration of microwaves into food

The core temperature of a sample of mashed potato with a high ionic content of added salt, potassium chloride, ammonium chloride, monosodium glutamate, sodium citrate, sodium nitrite, potassium nitrate, or D-lysine increased much less when heated in a microwave oven than did that containing sucrose, glucose, aspartate, glutamine, or no added salts. This is interpreted as being due to a decreased penetration of the microwaves into the food. The technique, its relevance to reheating of manufactured food, and the possible consequential effect of added salt on reduced bacterial kill are discussed.     

Fast detection of anionic components in sugar and wine samples using a novel device based on capillary zone electrophoresis

The quality of sugar and wine are dependent on the processing steps that are involved to remove extraneous components of starting materials, sugar canes, sugar beets and grapes. Many of the residual components present in the final product such as organic acids (malate, oxalate, formate, acetate, pyroglutamate, etc.) and inorganic ions (nitrate, nitrite, chloride, sulfate, sodium, potassium, calcium, etc.) may influence on the quality. There is a need for the development of new devices that can detect these multiple species in near-real time so that each of the processing steps can be monitored effectively. Preliminary data are presented here on the applicability of such a near real-time detection device that is based on the principles of capillary zone electrophoresis to monitor organic acid and anionic impurities in white sugar and wine samples at concentration levels that are required to meet national and international standards. Applicability of this device to monitor water pollutants is also discussed.     

有机无机复混钾肥钾素表观释放特征及对烤烟产质量的影响

为改善烟株移栽75 d后的钾素供应,提高中上部烟叶的含钾量,采用盆栽和大田相结合的方式,研究有机无机复混钾肥的钾素表观释放特征及不同施用方式对烟叶产质量、钾素含量及感观质量的影响。结果表明,4种不同有机质含量的有机无机复混钾肥均能改善钾素释放动态,提高烟株生育后期的钾素供应,其中以有机质含量18%,K₂O含量24%处理最为理想;对研制的30%有机无机复混钾肥及筛选的施肥方法在3个地区进行同田对比试验表明,处理组在烟叶含钾量、产量、产值及感观质量上均要显著好于对照组,3个地区烟叶含钾量增幅为11.43%~25.87%。30%有机无机复混钾肥能有效减缓钾素释放,显著提高烟叶含钾量,明显改善内在品质。     

几种缓释钾肥对烤烟钾含量及产量产值的影响?

采用农艺技术措施提高烤烟钾素含量是提高烤烟烟叶品质和产值的重要途径。通过缓释钾肥钾养分释放试验及大田肥效试验,研究了包膜硝酸钾、腐殖酸氯化钾、包膜腐殖酸氯化钾等缓释肥料的钾营养释放特征,以及对烤烟钾含量和产量、产值的影响。结果表明,标准条件下,上述3种缓释钾肥28 d钾养分累积释放率分别为67.2%、100%和87.5%,缓释能力以包膜硝酸钾肥最好。与常规钾肥相比,大田缓释钾肥处理的土壤速效钾含量在烤烟生长后期并未降低且有增加趋势,施用缓释钾肥提高烟叶钾含量13%～39%,烤烟产量6%～32%,产值7%～32%。缓释钾肥对提高烤烟钾含量及产量产值有重要作用,可以在生产上推广应用。     

Propagation of Lentinus edodes on modified malt sprouts medium for amylase production

The moisture, ash, total nitrogen and total organic carbon contents of malt sprouts extract and a synthetic medium used for fungal amylase production were determined and compared. The results revealed that these constituents varied greatly in the two media. Accordingly, various sources of carbon (glucose, maltose, dextrin and soluble starch), of nitrogen (ammonium nitrate, ammonium sulphate, peptone and yeast extract) and of mineral salts (calcium carbonate, potassium dihydrogen phosphate, magnesium sulphate, sodium chloride and zinc sulphate) were introduced into the media in order to modify the medium composition for Lentinus edodes propagation to attain maximum production of amylase. High amylolytic activity and mycelium yield were attained in the presence of dextrin (2.0%) and yeast extract (0.5%), potassium dihydrogen phosphate and calcium carbonate (0.05%).     

盐类及超高压对猪脂肪氧化稳定性的影响

脂肪氧化是导致肉制品品质劣化的重要原因。以猪背脂肪为原料,在90℃、高氧条件下研究氯化钠、氯化钾、硝酸钠、亚硝酸钠、异抗坏血酸钠和三聚磷酸钠6种肉制品加工常用添加剂以及常温下超高压处理对其氧化诱导期的影响。结果表明:添加盐类会导致猪背脂肪的氧化稳定性下降,氧化诱导期缩短,影响作用依次为异抗坏血酸钠亚硝酸钠氯化钾三聚磷酸钠氯化钠硝酸钠;超高压处理会降低猪背脂肪氧化稳定性,其作用随压力增大而增大。     

钙盐对南极磷虾肉中各形态氟的脱除作用

为探究钙盐及超声作用对南极磷虾中各形态氟的脱除效果,测定南极磷虾肉中不同形态氟的基础上,采用超声辅助六种不同钙盐对南极磷虾虾肉进行脱氟,结果表明:南极磷虾肉中,不同形态氟由高到低依次为:可交换态氟水溶态氟氧化态氟残渣态氟有机束缚态氟,分别占总氟含量的32.91%、25.59%、17.02%、15.13%、9.35%,其中可交换态氟和水溶态氟含量占优。超声辅助钙盐的脱氟率比单独使用钙盐有很大提高,其中柠檬酸钙、氯化钙和乳酸钙的脱氟效果最好,脱氟率分别达到了(40.81±3.29)%、(40.15±0.06)%和(40.06±1.42)%,三组之间无显著性差异(p0.05)。其中水溶态氟和可交换态氟是生物有效性氟,乳酸钙、氯化钙和柠檬酸钙三种钙盐对二者总的脱除率分别达到68.66%、65.78%、62.69%,脱除效果最好;氧化态氟可被部分脱除,柠檬酸钙、氯化钙和乳酸钙对其脱氟率分别为27.50%、24.45%和23.14%;有机束缚态氟和残渣态氟很难被脱除,最高脱除率分别为11.45%和6.82%。但氧化态氟、有机束缚态氟和残渣态氟是非有效性氟,对人体危害不大。因此乳酸钙、氯化钙和柠檬酸钙是比较理想的脱氟剂。     

不同盐对木薯淀粉结构的影响

为研究不同盐对木薯淀粉结构的影响,利用LiCl、LiNO3、CaCl2和Ca(NO3)2的醇溶液处理木薯淀粉,并通过扫描电子显微镜(scanning electron microscopy,SEM)、激光共聚焦显微镜(confocal laser scanning microscopy,CLSM)、X-射线衍射仪(X-ray diffraction,XRD)、傅里叶变换红外光谱仪(fourier transform infrared spectroscopy,FTIR)以及同步热分析仪对处理淀粉进行表征,并对直链淀粉含量(amylose content,AM)进行检测。结果表明:虽然盐/醇处理后的木薯淀粉仍维持其颗粒的完整性,但其内部结构受到严重破坏。处理淀粉的晶型未受到破坏,但其相对结晶度按LiNO3、LiCl、Ca(NO3)2到CaCl2的顺序依次降低。盐/醇处理使淀粉在3424和1645cm^-1处的FTIR峰向低波数方向移动。此外,与原淀粉相比,除LiNO3处理的淀粉的直链淀粉含量增高外,其余的样品均降低。而处理淀粉的最大分解温度均低于原木薯淀粉,其降低顺序与其相对结晶度降低顺序相符。综上可知,在乙醇溶液中,不同盐对木薯淀粉结构的影响存在明显的差异性,而通过两两对比可知,Ca^2+对木薯淀粉的作用强于锂离子,而Cl^-则强于NO3^-。     

Effects of different inorganic salts and organic nutrient components on the growth of Lentinula edodes (Shiitake) mycelium on solid medium

The influence of 11 inorganic salts and various organic nutrients on the mycelial growth of Lentinula edodes (Berk) Pegler (Shiitake) on solid medium was studied. All of these inorganic salts exerted concentration‐dependent inhibitory effects. Nitrite caused the strongest inhibition: 8 mM nitrite inhibited the growth completely. The inhibitory effect of nitrite could be reduced by the addition of ascorbic acid or a black tea extract. The effects of the addition of the different organic nutrients were investigated in order to optimize the composition of the culture medium. The medium containing malt extract (15 g l^?1), starch (3 g l^?1) and oak wood chips (20 g l^?1) proved best for mycelial growth. Growth was not promoted by components with a high organic nitrogen content. Copyright © 2003 Society of Chemical Industry     

Organic and inorganic anions in Shiraz and Chardonnay grape berries and wine as affected by rootstock under saline conditions

Background and Aims: Rootstocks influence the inorganic ion and organic acid composition of grapes of the scion variety. The aim was to investigate the impact of rootstocks on the inter-relationship of inorganic ions and organic acid anions in the skin and pulp of grapes and in resultant wine. Methods and Results: Vines were irrigated with water having electrical conductivities in the range 1.6–2.1 dS/m. Chloride, sodium, potassium, malic and tartaric acid concentrations were higher in almost all cases in skin than in pulp. Significant positive correlations existed between chloride and sodium concentrations in both pulp and skin. A significant negative linear regression existed between malic acid and both chloride and sodium concentrations in skin of Chardonnay berries. There were positive linear regressions in chloride concentration between berry (pulp and skin) and resultant wine chloride in both Chardonnay and Shiraz. Conclusion: The higher malic acid and lower chloride concentrations in skin of most grafted Chardonnay and Shiraz vines, and vice versa for own rooted vines, may indicate competition for similar transporter proteins involved in loading into skins. Alternatively, higher salt concentrations in skins may be associated with accelerated malic acid catabolism. Significance of the Study: Chloride-excluding rootstocks demonstrated advantages through reduced chloride (but not sodium) in pulp and skin of grape berries and in resultant wines. Where rootstocks reduced chloride concentrations in skin of grape berries, there is potential for higher malic acid in skin and in the resultant red wines.