合成反应时间对LGV无铬木质素降粘剂性能的影响

报导了合成反应时间对无铬木质素降粘剂LGV特性粘度、吸附、水化、絮凝及降粘性能影响的研究结果。     

球形和圆柱形变换催化剂宏观活性评价新方法

运用“ 催化反应单元” 概念提出了球形私圆柱形变换催化剂的宏观活性评价新方法, 即催化剂分层整齐排列各粒、各层间填充细小惰性颗粒的排列方式和消除了内外扩散影响的反应器结构以这种方法所做的活性评价试验结果置信度高, 其二级反应速率常数k_T有解析解, 可以此作为变换催化剂宏观活性评价标准与催化剂的填充层数无关.     

Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions

The bioavailability of lipids from an emulsion can be controlled and regulated by the property of the stabilizing interfacial layer. Here we evaluate how low-molecular weight surfactants including hexadecyl trimethyl ammonium bromide (CTAB), sodium dodecyl sulfate (SDS), and Tween 80 (T80) influence the interfacial behavior of lipase and bile extract on the surface of lipid droplets stabilized with gum arabic (GA). The lipolysis behavior was influenced by surfactant type and concentration. The results showed that anionic SDS could completely displace GA from droplet surface. Cationic CTAB might either adsorb onto existing GA layers or displace GA, whereas non-ionic T80 could co-adsorb with GA on the interface. When the concentration of surfactants was much higher than the critical micelle concentration (CMC), all the surfactants would form a dense adsorption layer on the droplet interface to prevent lipase from the direct contact with lipids. A considerable amount of surfactant in the aqueous phase may also compete with the bile salt and lipase, thus leading to suppressed digestion of lipids. Ionic surfactants would denature the lipase resulting in reduced enzyme activity, and T80 micelles may interact with the lipase, hindering their adsorption onto the droplet interface as well. These results were confirmed both by the digestion model and interfacial techniques. The results provided guidance for the development of emulsion-based delivery systems for functional lipid foods.     

蔬菜及水果中NLVs和HAV检测的研究

目的建立蔬菜水果中诺沃克样病毒(NLVs)和甲肝病毒(HAV)的RT-PCR检测方法。方法使用具有较强缓冲力的甘氨酸缓冲液将病毒从试样表面洗脱下来,用PEG6000将病毒沉降后进行RNA提取和RT-PCR检测。结果蔬菜中NLVs和HAV检测的灵敏度可达1.0×103RT-PCRU50/30 g试样和30 TCID50/30 g试样。而草莓样品的NLVs和HAV最低检出限为1.7×103RT-PCRU50/100 g试样和48 TCID50/100 g试样。结论该方法灵敏、可靠。     

食品级丙酸锌的合成工艺研究

以丙酸钙和硫酸锌为原料，经分解反应合成了一种新型食品添加剂－丙酸锌，此反应的优化条件是：n(丙酸锌）:n(硫酸锌）＝1.16:1，c(丙酸钙）＝1.075mol/L,c（硫酸锌）＝1.239mol/L，反应温度为80℃，反应时间为40min，丙酸锌产率可达93.6%，其各项技术指标经检测符合同类产品食品级标准要求。     

An activated-state model for the prediction of solid-phase crystallization growth kinetics in dried lactose particles

Molecular-level understanding of solid-phase crystallization growth kinetics has the potential to improve the fundamental basis for understanding this process. This understanding has been developed here as part of an activated-state model, which accounts for the effects of the moisture content and the temperature on the crystallization rate. Water-induced crystallization (WIC) at different temperatures (15 °C, 25 °C, 40 °C) and a constant relative humidity (75%) environment has been used to analyze the changes in enthalpy, entropy and Gibbs free energy of activation for the solid-phase crystallization of lactose. WIC showed that, at higher temperatures, crystallization commences at lower moisture contents. The enthalpy and Gibbs free energy of activation increased during the crystallization process, which suggested that the binding energy needed for the formation of an activated complex increased as the moisture content decreased, making the formation of the activated complex more difficult. The entropy of activation, on the other hand, decreased with the decrease in the moisture content. From the activated rate equation, the energy of activation has been estimated to be 39 ± 2 kJ mol⁻¹, which is similar to the literature value (40 kJ mol⁻¹) for the solid-phase crystallization of lactose. The reaction rate constant at 25 °C is 1.4 × 10⁻⁴ s⁻¹, which is similar to the literature value of 1.3 × 10⁻⁴ s⁻¹. The WLF equation is inconsistent and hence unreliable in predicting the rates of crystallization at the glass-transition temperature from the analysis of experimental data at different temperatures.     

香蕉汁储藏过程中非酶褐变的研究

本文探讨了香蕉汁储藏中非酶褐变的原因与动力学。结果表明还原糖与氨基化合物发生的Maillard反应是造成香蕉汁储藏期间非酶褐变的主要原因。经与一级动力学和零级动力学模型拟合，推测香蕉汁储藏期间的非酶褐变符合零级动力学方程，其发生非酶褐变的活化能为80．46kJ／mol。     

美拉德反应及系列香料的合成

本文详细阐明美拉德反应的化学过程。并在此理论基础上,用多种氨基酸分别与葡萄糖在不同温度、不同时间、不同pH值及添加剂有无等条件下进行反应。由此合成了9个新的香料。这将对香料化学家提出一个重要问题——如何利用美拉德反应,在食品、烟草领域进一步开发香料新品种。     

食品中5种致病菌多重PCR快速检测技术的建立与应用

目的建立一种能同时检测食品中沙门氏菌、大肠杆菌O157∶H7、金黄色葡萄球菌、单核细胞增生李斯特菌和蜡样芽胞杆菌的多重PCR快速检测方法。方法分别针对沙门氏菌侵袭基因invA、大肠杆菌O157∶H7肠溶血素A基因HlyA、金黄色葡萄球菌耐热性核酸酶基因nuc、单核细胞增生李斯特菌李氏溶血素O基因hlyA和蜡样芽孢杆菌肠毒素FM基因entFM序列设计引物,进行PCR扩增及电泳检测。同时优化反应体系,测定特异性和灵敏性。结果初步建立的多重PCR方法可简便、快速、灵敏地实现对5种致病菌的同时检测,整个检测过程少于30h,且检测灵敏度均可达102CFU/ml。结论这种方法是对传统检测方法的有效改进,为食源性致病菌的快速高通量检测提供了理想手段,有良好的应用前景。     

油脂氢化理论研究进展

本文从下列几个方面阐明油脂氢化理论的研究状况：（１）氢化机理的研究；（２）氢化反应动力学处理；（３）氢化反应活化能的确定；（４）氢化选择性的研究。