感悟好白酒蕴含的曼妙画卷

从白酒产区、酿酒原料、发酵容器、酿造工艺等角度解析了它们对白酒品质的影响,并揭示了好白酒内在品质应该具备的科学特性,进而彰显了“好白酒犹如一副曼妙画卷”的文化之美。     

磷氮阻燃剂ATZ对涤纶织物的阻燃整理

以2-氨基噻唑、对羟基苯甲醛和9,10-二氢-9-氧杂-10-磷杂菲-10-氧化物(DOPO)为原料合成新型磷氮阻燃剂ATZ,用傅里叶变换红外光谱、核磁共振氢谱和磷谱进行分子结构表征.结果 表明ATZ热稳定性较好,溶解度参数为24.09 J1/2/cm3/2,与涤纶较为接近,所以对涤纶有较好的亲和力.利用ATZ对涤纶进...     

基于超文本标记语言5的横编计算机辅助设计系统

为满足横编针织物在线设计的需求,在传统横编计算机辅助设计（CAD）的基础上,基于超文本标记语言5（HTML5）技术设计并实现互联网横编CAD系统。根据横编针织物的设计特点和成形原理,分别对花型数据和成形数据进行数学建模和数据结构优化,实现多视图设计和成形工艺设计。同时,结合数据库技术开发款式与组织库自定义的功能,并在研究花型编译的基础上,实现上机文件的生成。此外,研究了软件架构,基于B/S模式将程序部署在服务器上,系统的运行则在客户端,从而实现了数据处理与显示的分离。最后,通过提花围巾设计实例进行系统检验,结果表明该系统设计织物直观方便效率高,满足横编针织物在线设计的需求。     

益生菌发酵胡萝卜汁活性成分与抗氧化活性研究

研究了鼠李糖乳杆菌（Lactobacillus rhamnus）发酵胡萝卜汁前后游离酚、结合酚、有机酸、游离氨基酸及抗氧化活性的变化。结果表明,鼠李糖乳杆菌发酵后胡萝卜汁中的游离态酚类物质含量明显增加（P＜0.05）,而结合态酚类物质的含量明显下降（P＜0.05）,其中槲皮素相较于发酵前提高了243.91%;发酵后乳酸含量最高,比发酵前提高了5.376 mg/mL;发酵后苏氨酸（0.13 mg/g）、丝氨酸（0.25 mg/g）、甘氨酸（0.34 mg/g）、蛋氨酸（0.05 mg/g）和赖氨酸（0.12 mg/g）含量均明显升高（P＜0.05）。抗氧化活性实验结果表示,发酵后的胡萝卜汁对DPPH和羟基自由基的清除率及总还原力分别为70.6%和26.45%及0.58±0.01,比发酵前分别提高了30.42%和21.45%及28.89%。     

Protein quality and antioxidant properties of soymilk derived from black soybean after in vitro simulated gastrointestinal digestion

Protein quality and antioxidant properties of soymilk derived from black soybean (eight varieties) in China were analysed following in vitro simulated gastrointestinal digestion (including dialysis). Soymilk from black soybean possessed high okara weight but low yield, protein content and sensory scores. The in vitro digestibility of protein in all black soymilk samples was higher than 60%, and the Shenmu black soybean exhibited the highest digestibility. Non-digested milk from the black soybean exhibited significantly high total phenolic content (TPC) (127.15–173.04 mg/100 mL), ferric-reducing antioxidant power (FRAP) (272.18–366.27 μmol L⁻¹) and DPPH free radical-scavenging activity (61.20–83.81%). These parameters were significantly lower in the non-digested soymilk than those in soymilk after gastric digestion but higher than those of soymilk in the dialysed fraction. Gastric digestion significantly increased bioactive compound levels released from black soymilk, and the bioaccessibility of phenolic compounds was 24.37–36.05%. Hence, black soymilk was sufficiently available for human absorption.     

酶解辅助超声法提取花生红衣原花青素的工艺研究

本试验以花生红衣为原料,纤维素酶辅助超声波提取花生红衣中原花青素,采用单因素和正交试验研究了纤维素酶添加量、料液比、提取温度和提取时间对原花青素得率的影响,并分析其体外抗氧化活性。结果表明:最佳工艺条件为纤维素酶添加量为0.3%,料液比1∶20(m/v),提取时间40 min,提取温度55℃,原花青素得率为10.97%,原花青素提取物对DPPH自由基具有较强的清除作用。