解读DSD酸新标准HG/T2279-2011

介绍了新颁布的DSD酸化工行业标准HG/T 2279-2011与原标准HG/T 2279-2000的主要差异:增加了能更好体现DSD酸内在质量的重要技术指标(DSD酸纯度、铁离子的质量分数及潮品剂型DSD酸灰分的质量分数);大幅度提高潮品剂型DSD酸总氨基值的技术指标,降低潮品剂型DSD酸中杂质的含量;采用液相色谱法,能更精确的检验出有机杂质的含量;取消产品等级划分;增加了CAS登录号,使该标准更适应科技文献数字化管理的要求,检索更为方便;删除了原标准中一些已无实际意义的内容.新标准的技术水平较原标准有了很大的提高.     

在DSD酸产品质量标准中应增加"DSD酸纯度"检验项目的思考

分析了DSD酸产品质量的优劣对下游产品荧光增白剂和染料有很大影响的原因及现行DSD酸产品质量标准存在的不足,论述了在DSD酸产品质量标准中应增加"DSD酸纯度"检验项目的必要性.简述了增加该检验项目的可行性.     

用循环经济理念治理DSD酸氧化废水的探索与实践

DSD酸氧化工序排出的废水是治理难度极大的重污染源,传统的多种治理单元串联组合进行末端治理达标后再排放的治理方法,治理效果很差.采用溶剂回收套用,以消除氧化废水排放的溶剂法氧化工艺,工业化试验因多种因素制约未能成功.阐述了在循环经济理论指导下,依靠科技进步自主创新改革氧化工艺,探索出治理DSD酸氧化废水的新路:从源头上减少资源的投入,实现"减量化";末端采用资源化处理技术,回收废水中有用的资源,实现"再利用"、"再循环",成功地解决了曾经困扰DSD酸行业发展的老大难问题.     

糖蜜酒精氧化时间的探讨

糖蜜中含有大量的糖分，经过稀释同时添加部分营养盐，就可以用酵母将它发酵，生成酒精。糖蜜酒精质量标准中最难解决的指标要数氧化时间．1影响氧化时间的杂质众所周知，糖蜜酒精中的杂质从酒精分离的观点出发，可分头级杂质、中级杂质、尾级杂质。而影响氧化时间长短的物质中，醒类是最灵敏的一种物质，是头级杂质．但是醛的含量多少又不是决定氧化时间长短的唯一因素，这说明糖蜜酒精中还有其它氧化物质存在。所以说，氧化时间只能是酒精中易氧化物质存在的一个综合反映．只能反映这类物质多少，不能反映出是哪种具体物质。结类中主要是…     

白酒生产通风凉(米查)过程中原材料的物理化学因素改变及其对微生物生命活动的影响

一通风凉精在白酒生产中的地位白酒通风凉(米查)目的是降低材料温度;挥发有机杂质和水份;氧化材料中的非发酵还原性物质,提高材料的氧化还原势能;降低材料密度,保证入窖材料疏散松软。总之,在通风凉(米查)过程中,要求不断地降低材料温度、含水量、挥发有机酸类及其它有机杂质和邪杂气味。     

DSD酸的应用与展望

作者从DSD酸的分子结构出发,介绍了DSD酸的重要性及其作为荧光增白剂的中间体、杂料中间体的应用情况,并阐述了它的合成方法的进展和前景。     

莱菔子新质量标准的实验研究与修订说明

目的 在中国药典2000年版一部莱菔子质量标准的基础上，测定从全国各地抽取的10批莱菔子的杂质、水分、总灰分、酸不溶性灰分及浸出物等，制定相应的控制范围。方法 用数理统计方法对测定项进行分析。结果 建议在中国药典莱菔子标准中增加杂质、水分、总灰分、酸不溶性灰分及浸出物等检查项目，控制限度分别为：杂质≤6．0％；水分≤8．0％总灰分≤6．0％；酸不溶性灰分≤2．0％；醇浸出物按干燥品计算≥10．0％。结论 对莱菔子的质量标准项目进行了修订和完善，有效地控制了莱菔子质量。     

用GC/MS法分析四溴乙烷中的杂质

１　前言四溴乙烷主要用作对苯二甲酸生产中氧化工序的助催化剂，塑料制品如可发性聚苯乙烯的阻燃剂，还可用作矿石浮选剂，油田压井液等［１］。四溴乙烷由单质溴与乙炔加成反应而来。实际生产中，需经过溴化、中和、蒸馏精制等工序制得成品。生产中，会发生许多副反应，产生多种杂质，且随着原料和反应条件的变化，杂质的种类和含量也不相同，影响产品质量。因此，明确杂质成分的种类和含量，有助于正确分析产生杂质的原因，从而改进生产工艺，提高产品质量。本文用ＧＣ／ＭＳ法检测出四溴乙烷中的７种主要杂质成分，根据检测结果，改进了…     

制油技术知识（七）

第三部分油脂精炼技术第一讲概论油脂精炼是除去油脂中各种杂质的工艺过程的总称．属于油脂加工的范畴，其工艺理论建立在胶体化学、物理化学、油脂化学及化学工程学的基础之上。一、油脂精炼的目的用压榨、浸出法所制得的毛油．其主要成分是甘油三酸酯．俗称中性油。毛油中存在的非甘油三酸酯成分、统称为油脂的杂质。杂质的种类和含量随制油原料的品质、产地、制油方法、贮藏条件的不同而不同。油脂精炼的目的在于根据不同的要求和用途·除去油脂中的有害成分，并尽量减少中性油和有益成分（如甾醇、生育酚等）的损失，提高油品质量．扩大…     

酒精分析中两种氧化试验方法的比较

氧化试验，又称高锰酸钾氧化试验，是衡量酒精质量的一项主要指标。氧化试验是利用在一定浓度的高锰酸钾溶液中加入酒精试样，根据高锰酸钾褪色时间的长短衡量杂质含量的程度。氧化试验只能相对地说明酒精中所含还原性物质的程度，而不能确切地测出杂质含量和了解其性质。...     

稀土在细旦锦纶活性染料染色中的应用

研究了稀土在细旦锦纶活性染料染色中的应用及其对染色效果的影响．通过对不同稀土的筛选，优化了工艺条件，结果表明，在合理的工艺条件下，利用合适的稀土，可以获得良好的染深性．     

低品质回收油脂直接深度氧化研究

对餐饮业回收油脂进行直接深度氧化实验，研究了杂质和高酸值对氧化的影响，优化了影响氧化的催化剂用量、温度、气量等工艺参数。进一步证明较低碘值低品质混合型油脂可以进行直接深度氧化，为油脂的资源化再生利用，拓展了一条新的技术路线。     

Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification

There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PL. For example, nonenzymatic browning reactions may occur between lipid oxidation products and primary amine group from phosphatidylethanolamine or amino acid residues that are present in marine PL. Therefore, marine PL contain products from nonenzymatic browning and lipid oxidation reactions, namely, Strecker aldehydes, pyrroles, oxypolymers, and other impurities that may positively or negatively affect the oxidative stability and quality of marine PL. This review was undertaken to provide the industry and academia with an overview of the current understanding of the quality changes taking place in PL during their production and their storage as well as with regards to their utilization for food fortification.     

纺织用荧光染料的研究

介绍了用于纺织品的荧光化合物的发色机理,探索了未来的研究方向.重点介绍了香豆素类、1,8-萘酰亚胺类荧光染料.     

Some observations on the ISO 658 (1980) method for determination of the impurities content in commercial oilseed samples

Data are presented on the chemical analysis of oilseeds and their associated impurities. These data are used to support a discussion of the way different impurities components are currently considered. In particular, it is noted that the oil and free fatty acid contents of shell and fines should be carefully taken into account.     

混合多羧酸、复配催化剂对真丝织物抗皱整理的探讨

探讨了柠檬酸(CA)和1,2,3,4-丁烷四羧酸(BTCA)混合用于真丝织物无甲醛抗皱整理的效果,分析了在相同的整理工艺条件下,用不同配比的CA和BTCA整理真丝织物的折皱回复角、断裂强力、增重率和硬挺度的变化,得出w(CA)为4%、w(BTCA)为4%较合适.同时探讨了在相同的整理工艺条件下,用含磷和不含磷的混合催化剂整理的效果,结果证明混合的无磷催化剂柠檬酸钠和酒石酸钠,可代替含磷的混合催化剂.     

Influence of aerobic and anaerobic conditions and yeasts on the reaction between (+)-catechin and glyoxylic acid

The reaction between (+)-catechin and glyoxylic acid in wine model solutions was studied under aerobic and anaerobic conditions in the presence and absence of yeasts with a view to determine their contributions to browning of white wine. Under aerobic conditions, the presence of yeasts reduced the production of colored products, the formation rate of which was similar to that observed under anaerobic conditions and in the absence of yeasts. These results reveal that yeasts and intermediate reaction products compete for oxygen. In the absence of oxygen, the production of colored compounds was even smaller in presence of yeasts, as a result of their ability to retain browning products as they form. Because the absence of oxygen not inhibited the formation of intermediate products resulting from oxidation reactions, an alternative oxidation pathway are proposed acting the glyoxylic acid as oxidant. In the usual concentrations of catechin in white wines, the studied reaction of (+)-catechin-glyoxylic acid can contribute significantly to the alteration of the wine color.     

抗氧化肽延缓油脂氧化作用机制研究进展

油脂的氧化会引起食品质量劣变,影响其风味、色泽以及营养成分,寻找延缓油脂氧化的方法始终是产业发展的研究热点。抗氧化肽属于新型的抗氧化剂,然而其作用机制尚未完全了解。为推进肽在油脂体系中作用机制的认识,基于油脂氧化机理,系统梳理了抗氧化肽对油脂氧化各阶段诱因的抑制机制,主要归结于其多种功能的复杂相互作用,这些功能包括抑制活性氧生成,清除自由基,螯合促氧化金属离子,降低过氧化物的反应性。抗氧化肽清除自由基的抗氧化效果主要依赖其氨基酸残基组成,其中非极性氨基酸残基通过自由基加成作用,延缓油脂氧化起始期;极性不带电氨基酸残基通过将氢原子转移,形成抗氧化自由基来延迟油脂氧化的增长期;极性带正电荷氨基酸残基可以吸引负电荷自由基,如超氧阴离子自由基;相反地,极性带负电荷氨基酸残基可以通过排斥负电荷自由基从而减少金属离子促油脂氧化作用。     

Dissimilarity of the oxidations of rapeseed and butter oil triacylglycerols and their mixtures in the absence of tocopherols

Although fatty acid composition is the most important attribute used to control oxidation stability, all edible oils are affected by lipid oxidation irrespective of whether they are highly unsaturated or not. The aim of the study was to compare the oxidation of rapeseed oil (RO) and butter oil (BO) triacylglycerols (TAGs) and their mixtures containing 10% or 20% of the other. Oxidation of the TAGs at 40°C was followed by formation of primary and secondary products. Statistical methods were used to interpret the data. The RO and BO TAGs and their mixtures began to oxidise without any induction periods. In the RO TAGs more hydroperoxides and p‐anisidine reactive compounds were formed than in the BO TAGs. The BO TAGs oxidised more than would be expected by their fatty acid composition. High susceptibility of BO TAGs to oxidation was caused by the easy breakdown of their hydroperoxides. Heptadienal and heptenal were specific products of oxidised RO TAGs and heptanal and nonenal of oxidised BO TAGs. Mixtures of RO and BO TAGs behaved according to which was dominant in the mixture. However, as little as 10% of RO or BO TAG introduced its specific oxidation products to the mixture. © 1999 Society of Chemical Industry