传统豆酱和商品豆酱发酵过程中营养及理化指标动态

以山东传统豆酱和天源商品豆酱为研究对象,测定不同发酵阶段豆酱样品的营养及理化指标,探讨两种豆酱发酵过程中养分动态及成品豆酱的氨基酸含量差异,并分析两种豆酱的制作工艺。研究结果表明:山东豆酱的总酸在发酵过程中呈波动上升的趋势,成品酱总酸含量为6.26%;天源豆酱总酸呈逐步上升后趋于平稳的趋势,成品酱总酸含量为3.13%。山东豆酱与天源豆酱发酵过程中可溶性糖和有机碳含量呈下降的趋势,但天源豆酱的可溶性糖和有机碳含量显著高于山东传统豆酱。山东豆酱的有机碳和可溶性糖含量比商品豆酱下降快。两种豆酱的粗蛋白含量均呈先上升后下降的趋势,氨基酸态氮含量均呈逐渐上升趋势,山东豆酱的粗蛋白和氨基酸态氮含量明显高于天源豆酱。山东成品豆酱氨基酸总量为天源成品豆酱的1.3倍。除精氨酸和酪氨酸外,山东豆酱的各种氨基酸含量高于天源豆酱。     

几种澄清剂对黑莓果酒中蛋白质的影响

果酒中的蛋白质是果酒产生浑浊沉淀的主要原因之一。本研究分析了常用的几种单一澄清剂及复合澄清剂对黑莓果酒中蛋白质含量的影响。响应面分析结果表明最佳澄清剂为明胶-单宁复合澄清剂,其添加量为明胶1.32 mL/100 mL,单宁0.41 mL/100 mL,此时黑莓酒的蛋白质含量降至96.96 mg/L,蛋白质的去除率达到25.0%,透光率达到91.8%,总酚含量下降了35.8%,总糖含量以及色度变化微弱。     

原位法制备碳纳米管/纳米SiO2改性丙烯酸树脂乳液的研究

采用溶胶-凝胶法制备了碳纳米管/纳米SiO2复合粒子,再用硅烷偶联剂KH570对其进行改性。采用原位乳液聚合技术,制备了碳纳米管/纳米SiO2改性的丙烯酸树脂乳液。研究了KH570改性MWCNTs/SiO2的用量对丙烯酸树脂乳液的稳定性、膜的力学性能及热性能的影响。结果表明:碳纳米管/纳米SiO2改性丙烯酸树脂乳液具有良好的稳定性;随着KH570改性MWCNTs/SiO2用量的增加,膜的抗张强度增大,与普通丙烯酸树脂相比,当其用量为0.04%时,抗张强度提高了34.2%,耐水性变好;当其用量为0.04%时,膜的综合性能最好。与普通丙烯酸树脂相比,碳纳米管/纳米SiO2改性丙烯酸树脂膜的耐热性明显提高。     

Oxygen depletion properties of glucose-grafted polyethylene resins filled with sodium ascorbate/modified iron compounds

Oxygen scavenging plastic can react with oxygen that was trapped in the packaging materials or permeated into the packages, and then, extend the shelf life of food contained in packages. Sodium ascorbate (SA) and modified iron (MFe) compounds were chosen as the main components of oxygen scavengers to prepare the oxygen scavenging LDPE plastics. However, the widely used hydrophobic LDPE packaging material will slow down the oxygen depletion rate of these oxygen scavenger compounds. So glucose was used to modify the hydrophobic property of LDPE to improve the oxygen depletion properties of LDPE oxygen scavenging plastic. The oxygen depletion efficiency of L₉₅[SA_x(MFe)_y]₅ series samples improved initially as the weight ratios of SA/MFe increase, and reached the best as the weight ratios of SA/MFe approach 7/3. After modifying LDPE with glucoses, the oxygen depletion efficiency of each ML₉₅[SA_x(MFe)_y]₅ specimen improved even better than that of the corresponding L₉₅[SA_x(MFe)_y]₅ specimen with the same loading of oxygen scavenger compound, wherein the oxygen depletion efficiency of ML₉₅[SA_x(MFe)_y]₅ series specimens reached the best as the weight ratios of SA/MFe approach 1/9. In consistent with the oxygen depletion properties found in the previous section, the peroxide values of modeled food samples tested in the airtight flask with L₉₅[SA_x(MFe)_y]₅ and ML₉₅[SA_x(MFe)_y]₅ series samples reduce consistently as their oxygen depletion properties improve. In order to understand the interesting oxygen depletion properties of L₉₅[SA_x(MFe)_y]₅ and ML₉₅[SA_x(MFe)_y]₅ series samples, Fourier transform infrared spectroscopy, scanning electron microscope and energy dispersive X-rays analysis of these samples were performed.     

Polyoxometalate Supported Cinchona-Derived Chiral Amine for Asymmetric Organocatalysed Aldol Reaction

A heterogeneous polyoxometalate-based organocatalyst of cinchona-derived chiral amine that is supported on polyoxometalate was synthesized by a simple acid–base strategy for the asymmetric Aldol reaction. The organic–inorganic polyoxometalate catalyst could be easily recycled by filtration and reused four-times with only a slight change of enantioselectivity.     

Mixed protein-templated luminescent metal clusters (Au and Pt) for H2O2 sensing

A simple and cost-effective method to synthesize the luminescent noble metal clusters (Au and Pt) in chicken egg white aqueous solution at room temperature is reported. The red-emitting Au cluster is used as fluorescent probe for sensitive detection of H₂O₂.     

麦草碱性亚硫酸盐-蒽醌制浆和TCF漂白的研究

研究了麦草碱性亚硫酸盐一蒽醌（AS／AQ）法制浆和TCF漂白。在AS／AQ蒸煮过程中,有效碱用量16％（对绝干原料）,升温时间60min,蒽醌用量0．1％,液比4：1,碱比（Na2S03／NaOH的质量比,以NaOH计）的范围从20／80到80／20,最高蒸煮温度152～160℃,在最高温度下的保温时间30～90min。AS／AQ浆用OQ（OP）或者OQ（OP）P流程进行TCF漂白。氧脱木素段（O）大概能脱除木素的1／3,螯合处理（Q）和随后的OP段能使纸浆的白度达到82．7％。使用OQ（OP）P的漂白流程,当P段H2O2用量为2％时,纸浆的白度可由OP段之后的77．2％提高到83．6％。漂白仅使纸张的抗张强度和耐破度稍有降低,但能提高纸张的撕裂度。在Jokro厂中进行短时间的打浆,足以获得较好的纸浆强度。研究表明,麦草采用AS／AQ法制浆和TCF漂白可以得到高质量的纸浆,能够用来生产印刷书写纸。     

3种海参多糖的分离纯化及其化学组成差异分析

提取3种海参中的粗多糖,通过Q Sepharose Fast Flow(QFF)阴离子交换柱分离纯化,得到海参硫酸软骨素(SC-CHS)及海参岩藻聚糖硫酸酯(SC-FUC)2个组分,并比较3种海参多糖的化学组成。对粗多糖、SC-CHS及SC-FUC分别采用高效凝胶排阻色谱法、柱前衍生高效液相色谱法及离子色谱法测定各海参多糖的相对分子质量、单糖组成及硫酸根含量。结果表明,随着海参种类的不同,3种海参SC-CHS相对分子质量之间无显著性差异,均为120kDa左右;各海参SC-FUC相对分子质量存在显著性差异,其中以海地瓜SC-FUC的相对分子质量最大。不同海参多糖葡萄糖醛酸(GlcUA)、氨基半乳糖(GalN)、半乳糖(Gal)及岩藻糖(Fuc)的物质的量比存在显著性差异。各海参SC-CHS的硫酸根含量在29%左右,各海参SC-FUC的硫酸根含量在26%左右。     

余甘子果汁的营养成分分析

对余甘子(Phyllanthus emblica L.)新鲜果汁中的营养成分进行了分析,结果表明:余甘子果汁中含有蛋白质、脂肪、糖、Vc、多种微量元素;含有17种氨基酸,8种人体营养必需氨基酸和SOD;余甘子果汁营养丰富,是一种集营养、保健、药用功能于一体的优质天然生物资源。