按API─9A规范生产石油用钢丝绳

对ＧＢ１１０２—７０《圆股钢丝绳》标准、ＧＢ８９１８—８８《优质钢丝绳》标准进行了分析，指出生产石油用钢丝绳应执行ＡＰＩ—９Ａ《钢丝绳规范》．     

茶叶抗氧剂及副产品综合制取

研究了以碎茶为原料获得了在一次工艺中制取茶叶抗氧剂、咖啡碱、叶绿素的最佳工艺条件，并对茶多酚的纯度与抗氧性的关系，柠檬酸对茶多酚的抗氧增效作用进行了研究，指出茶多酚作为抗氧剂产品必须具有较高的纯度。     

脂肪酶催化动物脂肪水解

研究了脂肪酶ＬｉｐｏｌａｓｅＴＭ催化猪油和牛羊油水解的工艺条件。试验结果表明，适宜的工艺条件是：ｐＨ值８．０，温度５０℃（猪油）或５５℃（牛羊油），底物浓度５１％（Ｗ／Ｖ），搅拌速度４５０ｒ／ｍｉｎ～５００ｒ／ｍｉｎ，酶用量１５０Ｕ／ｇ油脂。在上述条件下水解２４ｈ，水解率＞９５％。     

镍钛形状记忆合金超弹性的研究

介绍镍钛合金获得超弹性试验方法，研究冷拔态及冷拔退火态丝材的超弹性特性，对产生超弹性的机理进行讨论。     

皮革染色“浅色效应”机理研究

本论文利用分光光度法和色谱技术较全面研究了温度，ｐＨ值，有机复鞣剂，铬鞣液等因素对皮革染色的影响，初步提出了皮革染色时发生“浅色效应”的机理。研究工作首次采用了以皮革的薄层色谱板的角谱分析技术，证明其在皮化材料性能分析方面具有较大的应用前景。     

Development and evaluation of a loop-mediated isothermal amplification assay for the rapid detection of <Emphasis Type="Italic">Staphylococcus aureus</Emphasis> in food

A loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Staphylococcus aureus in food was developed and evaluated. Heat-stable nuclease (nuc) gene was the target sequence amplified by LAMP. LAMP includes primer design, amplification at 64 °C, macroscopic observation, and estimation of the results. The LAMP detection of S. aureus was sensitive up to 1.25 CFU per reaction tube, with a detection limit of 10.3 CFU per reaction tube in the artificial contamination test, and the experiment took less than 1 h. Sensitivity of the method in Staphylococcus aureus detection was 100%, with 97.93% specificity and a 98.5% match ratio when compared using Chinese National Standard. The LAMP method is superior to the Chinese National Standard method in terms of sensitivity, cost, testing time, and convenience.     

Effect of modified atmosphere packaging (MAP) with low and superatmospheric oxygen on the quality and antioxidant enzyme system of golden needle mushrooms (Flammulina velutipes) during postharvest storage

To quantify the effect of oxygen concentrations on the quality and antioxidant enzyme system of stored golden needle mushroom, modified atmosphere packaging (MAP) with low and initial superatmospheric oxygen was applied during mushroom storage, and physiological changes associated with postharvest deterioration, activities of antioxidant enzymes, and of cellulase, were monitored during subsequent storage for 0–34 days. Golden needle mushrooms stored in MAP without oxygen or 20–50% oxygen rate had a poorer sensory quality because of chilling injury and physiological injury. These injuries included increased levels of malondialdehyde and superoxide anion whereas some extent of browning was observed. The antioxidant enzyme system, including superoxide dismutase, catalase, peroxidase, and polyphenol oxidase, was activated, to scavenge the reactive oxygen species to reduce injury during the initial storage period. However, these injuries also induced senescence of the stored golden needle mushroom during later storage, followed by a decrease in activities of the antioxidant enzymatic system. The activities of the antioxidant enzymatic system of the mushroom stored in MAP with 80% oxygen rate were the most favorable to delay the senescence process in the later period of storage, and the mushrooms had the best quality until the end of storage. MAP with high oxygen concentrations (e.g., 80% oxygen rate) can induce relatively high antioxidant capacity, significantly decrease postharvest quality loss and improve shelf life of fresh mushrooms.