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国内已开发掌握了多种天然气脱硫工艺,基本上满足了当前气田开发的需要。然而,就已经出现及可能出现的气源而言,拓宽天然气脱硫工艺的适应性是必要的。现需考虑的主要有四个方面:高碳硫比天然气,特高酸气含量天然气,潜硫量不大而酸气又不能灼烧排空的天然气及解决对撬装脱硫装置的适应性。讨论了拓宽天然气脱硫工艺对上述四个方面适应性的若干现实及可能的途径。     

复合香辛料亚硝化抑制剂对西式培根品质的影响

研究对N-亚硝胺具有阻断作用的复合香辛料亚硝化抑制剂（composite spice nitrosation inhibitor,CSNI） 在西式培根中的应用效果。设计4 组实验：1）阴性对照（negative control,NC）组：以原料肉质量计,配 制由0.06%亚硝酸钠、9%食盐、1.5%复合磷酸盐、5%白糖等组成的腌制液,注射量为20%;2）阳性对照 （positive control,PC）组：在NC组基础上添加0.055%异抗坏血酸钠;3）CSNI组：在NC组中添加CSNI; 4）PC＋CSNI组：在PC组中添加CSNI。制成西式培根,分别对西式培根成品和烧烤（200 ℃,5 min）西式培根进 行感官评定、pH值、红度值（a*）、硫代巴比妥酸反应物（thiobarbituric acid reactive substances,TBARs）值、亚 硝酸盐残留量、生物胺含量及N-亚硝胺含量测定。结果表明：相比NC、PC组,PC＋CSNI组西式培根成品的感官 评分最高,TBARs值（0.24 mg/kg）、亚硝酸盐残留量（20.48 mg/kg）和生物胺总量（184.68 mg/kg）均处于较低 水平,CSNI对N-亚硝胺的形成（总量为9.29 μg/kg）,特别是N-二甲基亚硝胺的形成有显著的阻断效果,且CSNI的 添加对产品的pH值和a*均未造成显著影响;西式培根烧烤后,由于水分和脂肪溶出,致使烧烤西式培根的亚硝酸 盐残留量、生物胺含量和N-亚硝胺含量总体呈升高趋势,但均未超过相关规定的限量值。     

丙烯酰胺接枝改性液体过滤用熔喷聚丙烯非织造布的研究

采用化学接枝改性法,以过氧化苯甲酰为引发剂,研究反应中丙烯酰胺接枝熔喷聚丙烯非织造布的主要影响因素,并对接枝产物的结构及吸湿性能进行了分析。结果表明:实验获得的接枝物润湿性能明显改善。     

建立禁用芳香胺数据库对偶氮染料检测的意义

探讨如何建立禁用芳香胺数据库,通过使用数据库减少禁用偶氮染料的检测时间,提高检测的准确度,避免检测过程中假阳性问题。     

Utilisation possibility of Enterococcus faecalis isolates from neonate's faeces for production of fermented sausages as starter cultures

This study aimed at assessing the utilisation possibility of Enterococcus faecalis as starter cultures for production of fermented sausages. The E. faecalis isolates isolated from faeces samples of 5‐day‐old healthy newborn babies, identified by 16SrDNA sequencing and free from virulence determinants as proven by genomic sequencing, were used for fermented sausages production as starter culture. Six treatments (four inoculated with four different E. faecalis isolates, one with commercial starter culture and one control) were prepared. The inoculation with E. faecalis showed a stronger acidification compared with the control. The treatments with E. faecalis showed significantly higher flavour and acceptability scores in comparison with the control or commercial starter culture. Both of commercial starter culture and E. faecalis were positive with tyramine. Apart from the amine production, the inoculation with E. faecalis generally improved the acidifying activity and flavour of the products, suggesting their application potentials in fermented sausages production as starter cultures.     

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C

Whole Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) from the Croatian Adriatic were stored at 22 °C and changes in histamine, putrescine, tyramine and cadaverine levels were monitored in relation to bacterial endotoxin. After 12 h, histamine levels in sardine were above the legal limit of 50 mg kg^?1, set by the US Food and Drug Administration, and an increase in putrescine content preceded the increase in histamine. After 24 h, histamine contents in mackerel and sardine reached 1090 ± 101 and 577 ± 275 mg kg^?1, respectively, which exceeded the toxic threshold of 500 mg kg^?1. At the same time, the putrescine content was also high in both fish (353–420 mg kg^?1). The time-course of endotoxin production was similar in all fish species stored at 22 °C. A high correlation was found between endotoxin and histamine, and between endotoxin and putrescine in mackerel and sardine. On the other hand, high endotoxin levels in hake, after 24 h, were associated with the low histamine and putrescine content (40–60 mg kg^?1).     

生物胺降解菌株的筛选与鉴定

从实验室保藏的不同来源乳酸菌菌株中筛选出具有生物胺降解能力的菌株,测定其在不同盐浓度、pH下的生长能力。结果表明,筛选出3株具有生物胺降解能力的菌株,经16SrDNA序列分析,菌株HM22鉴定为发酵乳杆菌(Lactobacillus fermentum),菌株HM24为植物乳杆菌(Lactobacillus plantarum),菌株YF10042为粪肠球菌(Enterococcus faecalis);其中植物乳杆菌HM24的降解能力最优,对色胺、苯乙胺、腐胺、尸胺、组胺、酪胺、亚精胺、精胺的降解率分别为(25.90±2.30)%,(35.75±2.71)%,(27.61±3.94)%,(25.91±3.76)%,(22.54±2.64)%,(34.55±1.90)%,(39.25±1.86)%,(55.66±7.08)%;当盐浓度为4%～10%时,3株菌株耐受力随盐浓度的增加而降低,;当pH为3.5～9.5时,3株菌株均可生长。     

液相色谱-串联质谱法测定腐乳中的生物胺

建立了一种使用液相色谱-串联质谱（LC-MS/MS）技术检测腐乳中9种生物胺的方法。样品经5%三氯乙酸水溶液提取后,进行液相色谱-串联质谱法测定,采用外标法定量。对检测方法进行方法学验证,9种生物胺在质量浓度为10～200 ng/mL范围内线性相关系数R2＞0.999,方法检出限为0.03 mg/kg,定量限为0.1 mg/kg,回收率在85%～101%之间,相对标准偏差（RSD）在0.9%～4.8%之间。该方法结果精密、准确、重复性好、操作简单,适用于腐乳中9种生物胺的测定。     

发酵肉制品中细菌群落结构及其表皮葡萄球菌生物胺相关基因分析

该研究首先利用高通量测序技术对发酵肉制品中细菌群落结构进行分析;然后利用传统培养分离法及双层显色培养基对产生物胺的细菌进行分离筛选,并基于16S rRNA基因序列进行鉴定;最后利用聚合酶链式反应（PCR）对产生物胺细菌的赖氨酸脱羧酶、组氨酸脱羧酶和酪氨酸脱羧酶编码基因ldc、hdc、tdc进行扩增。结果表明,发酵肉制品中细菌主要为厚壁菌门（Firmicutes）的葡萄球菌属（Staphylococcus）。从发酵肉制品中共分离得到52株细菌,其中43株具有产生物胺能力,主要为表皮葡萄球菌（Staphylococcus epidermidis）;产生物胺能力较强的7株表皮葡萄球菌中均含有ldc和hdc基因,部分菌株检测到tdc基因,为评估发酵食品生物胺的潜在危害和快速检测奠定基础。     

贮藏温度对青方腐乳生物胺和理化性质的影响

以市售的青方腐乳为原料,研究了开盖后贮藏在不同温度下其生物胺含量、水分活度（Aw）、pH值、氨基酸态氮的动态变化,探讨了生物胺与理化指标之间的相关性。结果显示,青方腐乳在不同温度下贮藏至15 d时总生物胺含量＞1 000 mg/kg,且组胺含量＞100 mg/kg,酪胺含量在贮藏至30 d时（除25 ℃第30天）＞100 mg/kg,均超过了相关标准推荐的限量值;在不同贮藏温度下,青方腐乳水分活度＞0.8,pH变化规律基本一致,在第15天达到最大,4 ℃贮藏时,氨基酸态氮含量随贮藏时间的延长而增大。相关性分析结果表明,理化指标的变化与生物胺存在一定的关系,pH与苯乙胺、尸胺、组胺和亚精胺呈极显著正相关（P＜0.01）。结果表明,为了食用安全,腐乳开盖后应尽量在15 d内食用完。