卤代氨基二苯醚和卤代羟基二苯醚的结构分析

采用红外，紫外，核磁和质谱等波谱方法，系统地分析了抗菌剂２，４，４‘－三氯－２’－羟基二苯醚及其中间体２，４，４‘－三氯－２’－氨基二苯醚的分子结构，并用非水漳定法测定了纯度。     

一种新型电荷传输材料的合成研究

通过三种方法合成了一种新型电荷传输材料１，１－双（对－二乙胺基苯基）－４，４－二苯基－１，３－丁二烯，其中利用格氏反应的合成方法具有总产率高、制备简便的优点，并对最终产物的纯化方法进行了探讨。     

3,5—二叔丁基—4—羟基甲苯在三氯化铁溶液中的氧化产物及其抗氧化性能

从３，５－二叔丁基－４－羟基甲苯在三氯化铁溶液中的反应产物中分离得到了３，３＇，５，５＇－四叔丁基芪－４，４＇－醌（化合物Ｃ）。对其反机理进行了探讨，发现了化合物Ｃ对油脂的自动氧化只有微弱的抑制作用。     

3，5－二叔丁基－4－羟基甲苯在三氯化铁溶液中的氧化产物及其抗氧化性能

从３，５－二叔丁基－４－羟基甲苯在三氯化铁溶液中的反应产物中分离得到了３，３＇，５，５＇－四叔丁基芪－４，４＇－醌（化合物Ｃ）。对其反应机理进行了探讨，发现化合物Ｃ对油脂的自动氧化只有微弱的抑制作用。     

超声波和溶剂影响葡萄糖晶体构型与结晶水含量机理研究

以葡萄糖为研究对象，分析了β－Ｄ－葡萄糖，无水α－Ｄ－葡萄糖易发生晶体构型转变形成结晶水的原因，然后通过施加超声波，溶剂等来改变结晶溶液的特性，以调节结晶水形成，干预晶体的构型变化，通过正交试验获得制备水无α－Ｄ－葡萄糖和β－Ｄ－葡萄糖的最佳条件。     

不同基团对丙烯酸酯乳液涂饰剂性能影响的研究

介绍了通过乳液共聚分别把－CN，－COOH，－CONH2，－C6H5，－OH等基团引入丙烯酸酯大分子链中，研究这些基团分别对丙烯酸酯乳液涂饰性能的影响。实验结果表明：这些极性基团的引入使涂饰剂性能有不同程度的提高，其中以－CONH2提高幅度最大，其次为－COOH，－OH。提高幅度最小的是－C6H5和－CN。     

啤酒中顺式—3—壬烯醛的风味特征

用限量试验的上行法测定出啤酒中顺式－３－壬烯醛的风味阈值是０．５μｇ／Ｌ，由顺式－３－壬烯醛赋予的风味不是卡板纸味而是一种似豆油味，将不同浓度的顺式－３－壬烯醛添加于鲜啤酒中，然后５℃保存一天后，添加顺式－３－壬烯醛的样品的风味强度增大了，认为该种啤酒有一种板纸味。研究了测定顺式－３－壬烯醛和反式－２－壬烯醛在啤酒中独立深度的分析方法。取瓶装鲜啤酒在３８℃老熟８天，于贮藏期内测定顺式－３－壬烯醛和     

间接光度色谱法分析无机阴离子的探讨

本文讨论了用于测定Ｃｌ＾－，Ｂｒ＾－，Ｉ＾－ＳＯ＾２－４等无机阴离子的间接光度色谱法。设计了四丁基氢氧化铵－对甲苯磺酸对离子体系作为洗脱液，并对色谱条件进行了优化。     

Meso-四-(3,5-二溴-4-羟基苯)卟啉光度法检测食品包装材料铅污染

研究了Ｍｅｓｏ－四－（３，５－二溴－４－羟基苯）卟啉［Ｔ（ＤＢＨＰ）Ｐ］与铅的显色反应，建立了一种测定食品包装材料铅污染的分析方法。在０．０８ｍｏｌ／ＬＮａＯＨ介质中，铅与Ｍｅｓｏ－四－（３，５－二溴－４－羟基苯）卟啉形成１２黄色配合物，最大吸收波长为４７９ｎｍ，表观摩尔吸光系数为２．２×１０５．研究表明，体系中加入８－羟基喹啉和盐酸羟胺，既加快了显色反应速度，在常温下放置５ｍｉｎ即可完成，又大大提高测定铅的选择性，能满足复杂体系中痕量铅的测定。     

新型高活性PET催化剂

本文阐述了新型PET催化剂C－94的特性，综述了在不同生产方式条件下，采用C－94作为催化剂生产C－94PET切片的性能及其纺丝性能，以及采用C－94作为催化剂生产的C－94瓶级切片的性能，并分析了C－94催化剂在环保1商业方面的应用前景。     

发酵保健酒--海藻保健酒

以海藻为原料,提取其有效成分,补充适量的营养物质后,接入生长旺盛的葡萄酒酵母,酿造营养丰富、风味独特的海藻保健酒。     

白葡萄酒蛋白质稳定的新展望--酶解法

白葡萄酒易出现蛋白质沉淀，而传统除去蛋白质的方法无非是在葡萄酒中加入明胶或膨润土将葡萄酒中的蛋白质除掉。当然这是保持了葡萄酒的稳定性，但另一方面将葡萄酒中稳定性蛋白质也除掉了，这就降低了葡萄酒的营养价值。使用蛋白质酶解法可将葡萄酒中蛋白质水解成小肽，这样既可使得葡萄酒具有很好的稳定性，又可以提高葡萄酒的营养价值。     

红姑娘酒的研制

用红姑娘为主原料,经分选,破碎,接入人工培养果酒酵母进行发酵,调配而成的低度红姑娘酒,具有滋补保健功能.     

低醇干白葡萄酒生产工艺的研究

研究了酒度４％左右的低醇干白葡萄酒的生产方法,将白葡萄原汁进行冷冻分离,将冷冻后含糖９０ｇ／Ｌ的低糖葡萄汁进行皮渣浸提、分离后,用融合子Ｇ２发酵至终,用ＳＯ２、山梨酸进行保藏,可制得酒度４％左右,果香突出的低醇干白葡萄酒。     

天然低度菠萝酒加工技术研究

以新鲜菠萝为原料,果肉破碎取汁后加入适量蜂蜜并主活性干酵母,经控温发酵等特殊工艺处理,可制各糖分含量高、酒精底低、风味独特的纯天然菠萝酒。     

Antimicrobial Effects of Wine: Separating the Role of Polyphenols,pH, Ethanol,and Other Wine Components

Abstract: While the antimicrobial effectiveness of wine is well documented, relative contributions of the wine components to its antimicrobial activity is controversial. To separate the role of wine phenolics, ethanol, and pH from other wine constituents, the antimicrobial effects of intact wine were compared to that of phenols-stripped wine, dealcoholized wine, ethanol, and low pH applied separately and in combination, against 2 common foodborne pathogens, Salmonella enterica serovar Enteritidis and Escherichia coli. All samples were biochemically characterized with respect to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, and pH. Antioxidative activity of the samples corresponded to their total phenolics content. Except for respective controls, pH and ethanol content were similar in all samples. The order of antibacterial activity of the samples was: intact wine > phenols-stripped wine > dealcoholized wine > combination of ethanol and low pH > low pH > ethanol. Separate application of ethanol or low pH showed negligible antibacterial activity while their combination showed synergistic effect. Antibacterial activity of the samples could not be related to their total phenolics and resveratrol content, antioxidant capacity, ethanol content, or pH. Our study indicates that antimicrobial activity of complex solutions such as intact wine cannot be exclusively attributed to its phenolic or nonphenolic constituents, nor can the antimicrobial activity of wine be predicted on the basis of its particular components.     

红曲糯米酒的开发研制

为科学利用红曲，为消费者提供更营养和医疗保健作用的产品，以红曲为发酵剂，糯米为主要原料，采用传统发酵工艺酿造出了红曲糯米酒，然后再辅以枸杞子、红枣、山楂、当归、龙眼肉等多味中药浸泡源汁，使红曲糯米酒具有“养胃健脾、活血降血压、降血脂”的保健功能。     

牡蛎酒的研制

牡蛎酒是以牡蛎、猴头菇为原料,辅以人参、构杞等中药材经小曲米酒浸泡、勾兑降度而成。酒精度30度,色泽金黄,清亮透明,蛎肉香、菌香与酒香协调,入口鲜美、醇甜。加冰不混浊,风格独特。     

Evaluation of the consistency of wine quality assessments from expert wine tasters

Background and Aims: The aim of this study was to assess the ability of experienced wine tasters to consistently assign quality scores to both red and white wines. Methods and Results: Wine quality scores were collected over a 15‐year period from 571 experienced wine tasters. Consistency was measured by correlating the scores given to duplicate presentations of wines, calculating the pooled variation in repeat scores and assessing their ability to allocate duplicate presentations of the same wine to the same quality category. Although the majority of tasters showed statistically significant consistency, their individual abilities varied considerably and, in general, their ability to consistently score one wine type was a poor predictor of their consistency in scoring the other. Tasters were better able to allocate duplicate presentations of red wines to the same category than white wines, and red wine consistency was improved by combining the scores of three assessors as is done in the Australian wine show system. Conclusions: The ability of experienced wine tasters to consistently rate wines for overall quality varied greatly between individuals, but was generally better for red wines than for whites. Consistency was improved by combining the scores from a small team of tasters. Significance of the Study: The study demonstrates the need to conduct replicate tastings when assessing wines for quality as adequate taster repeatability cannot be guaranteed. Furthermore, using the combined score of a small team of tasters generally results in more consistent quality assessments.     

Grape and wine analysis - enhancing the power of spectroscopy with chemometrics.

Spectroscopic techniques offer the potential to simplify and reduce analytical times for a range of grape and wine analytes. It is this aspect, together with the ability to simultaneously measure several analytes, which was the impetus for developing spectroscopic methods. The Australian Wine Research Institute (AWRI) has long used spectroscopic analysis of wines in the ultraviolet (UV) and visible (Vis) wavelengths, and since 1998 has been investigating applications of spectroscopic techniques in the near infrared (NIR) and mid-infrared (MIR) wavelength regions of the electromagnetic spectrum for the rapid analysis and quality control of both grapes and wine by the Australian wine industry. This paper reviews the use of several spectroscopic techniques, including NIR, MIR, and Vis, combined with chemometrics, to assess grape and wine composition in the Australian wine industry. The achievements, current research, and proposed further applications of different spectroscopic techniques are discussed in studies into the assessments of red grape composition and of fungal diseases in grapes, monitoring phenolic compounds during red wine fermentations, quality grading of red, white and fortified wine styles, monitoring wine distillation processes, and yeast strain classification.