洗车废水回用技术的研究应用进展

洗车废水含有油污，泥沙，表面活性剂及其他可溶性有机物。洗车废水处理回用技术因洗车规模大小不同存在很大差别。该文介绍了目前国内外大型洗车场废水处理回用的主要工艺，概括和比较了洗车点洗车废水回用装置的主要技术，分析了目前小型回用装置存在的问题，并对发展方向作了展望。     

α-Tocopherol alteration of soybean antiherbivory toTrichoplusia ni larvae

The antioxidant vitamin E, -tocopherol, was tested as a candidate elicitor of alterable antiherbivory in soybean plants against cabbage looper larvae. Although a nonspecific antioxidant, vitamin E proved elicitory to the involved sulfhydryl-dependent receptor-energy transducer protein in soybean plasma membrane. Effects of -tocopherol were dependent on dosage, time, and space in the plant. The observed elicited effects were all decreases in herbivory. The best negative phytochemical correlate of looper feeding was the percentage of increased total HPLC peak area of extractables from elicited as compared to nonelicited leaves. Some specific compounds, e.g., glyceollins, were quantitatively major components of the total profile of secondary metabolites.     

Al_2O_3负载TiO_2光催化氧化剂的制备与性能试验

以钛酸四丁酯为钛源、Al2O3为载体,采用浸渍法制备了一系列TiO2/Al2O3复合氧化物光催化剂。以光催化降解甲醛为探针反应,考察了催化剂的光催化活性。并采用XRD、SEM技术对催化剂进行了表征。考察了催化剂的焙烧温度、钛含量、反应温度等因素对甲醛光催化降解率的影响。结果表明:400℃是制备TiO2/Al2O3光催化剂的最佳焙烧温度;在TiO2负载质量为5.0%的复合氧化物光催化剂催化效果最好,甲醛的降解率达到58.4%。随着反应温度的升高,复合氧化物光催化剂的催化性能下降,由25℃时的58.4%的甲醛降解率下降到50℃时的4.8%。     

Oxidative stability of soybean oils with altered fatty acid compositions

The oxidative stabilities of one canola oil and six soybean oils of various fatty acid compositions were compared in terms of peroxide values, conjugated dienoic acid values and sensory evaluations. Two of the soybean oils (Hardin and BSR 101) were from common commercial varieties. The other four soybean oils were from experimental lines developed in a mutation breeding program at Iowa State University that included A17 with 1.5% linolenate and 15.2% palmitate; A16 with 2% linolenate and 10.8% palmitate; A87-191039 with 2% linolenate and 29.6% oleate; and A6 with 27.5% stearate. Seed from the soybean genotypes was cold pressed. Crude canola oil was obtained without additives. All oils were refined, bleached and deodorized under laboratory conditions with no additives and stored at 60°C for 15 days. The A17, A16, A87-191039 and A6 oils were generally more stable to oxidation than the commercial soybean varieties and canola oil as evaluated by chemical and sensory tests. Canola oil was much less stable than Hardin and BSR 101 oils by both chemical and sensory tests. The peroxide values and flavor scores of oils were highly correlated with the initial amounts of linolenate (r=0.95, P=0.001). Flavor quality and flavor intensity had negative correlations with linolenate, (r=−0.89, P=0.007) and (r=−0.86, P=0.013), respectively.     

Addition of ferulic acid,ethyl ferulate,and feruloylated monoacyl- and diacylglycerols to salad oils and frying oils

To determine antioxidative effects of ferulic acid and esterified ferulic acids, these compounds were added to soybean oils (SBO), which were evaluated for oxidative stability and frying stability. Additives included feruloylated MAG and DAG (FMG/FDG), ferulic acid, ethyl ferulate, and TBHQ. After frying tests with potato chips, oils were analyzed for retention of additives and polar compounds. Chips were evaluated for hexanal and rancid odor. After 15 h frying, 71% of FMG/FDG was retained, whereas 55% of ethyl ferulate was retained. TBHQ and ferulic acid levels were 6% and <1%, respectively. Frying oils with ethyl ferulate or TBHQ produced significantly less polar compounds than SBO with no additives. Chips fried in SBO with TBHQ or ferulic acid had significantly lower amounts of hexanal and significantly less rancid odor after 8 d at 60°C than other samples. Oils were also aged at 60°C, and stability was analyzed by PV, hexanal, and rancid odor. Oils with TBHQ or FMG/FDG had significantly less peroxides and hexanal, and a lower rancid odor intensity than the control. FMG/FDG inhibited deterioration at 60°C, whereas ethyl ferulate inhibited the formation of polar compounds in frying oil. Ferulic acid acted as an antioxidant in aged fried food. TBHQ inhibited oil degradation at both temperatures. Presented at the 94th AOCS Meeting & Expo, Kansas City, MO, May 4–7, 2003.     

Analysis of epoxidized soybean oil by gas chromatography

A fast and cost-effective procedure to quantitate epoxidized soybean oil by means of an external standard method is reported. This procedure is applicable to commercial epoxidized oils, polymer additive packages and polymers—polyvinyl chloride (PVC)—containing epoxidized oils. The epoxidized soybean oil is converted into fatty acid methyl esters with tetramethylammonium hydroxide, and analyzed by capillary gas chromatography with flame-ionization detection. In PVC samples, the epoxidized soybean oil was extracted with toluene and followed by derivatization prior to analysis. The methyl esters of monoepoxyoctadecanoic, diepoxyoctadecanoic and triepoxyoctadecanoic acid were separated with a short capillary column.     

双子表面活性剂合成及在酒精废液处理中应用

合成了4种碳链长度的酯基阳离子双子表面活性剂,并作为絮凝剂对干法工艺处理的玉米酒精糟废液进行了絮凝处理实验。絮凝后对废液的透光率及COD进行了测定,考察了在不调节pH值及室温条件下与双子表面活性剂、淀粉阳离子、壳聚糖阳离子对比絮凝处理效果,双阳离子表面活性剂好于淀粉阳离子、壳聚糖阳离子的絮凝能力;同时考察了酯基阳离子双子表面活性剂碳链长度对絮凝效果的影响,碳链长度对COD去除率的高低顺序为C14>C16>C12>C10。实现了不用碱中和废液而直接进行絮凝处理的工艺改造。     

纳豆制备过程中大豆异黄酮的转化条件

使用日本古法制备纳豆,从纳豆中分离筛选出高活性的纳豆菌为实验菌株。研究了纳豆制备过程中大豆异黄酮的转化情况,发酵液中的大豆异黄酮在大豆异黄酮糖苷酶的水解作用下水解掉侧链糖基,转化为活性更高的大豆异黄酮苷元。根据薄层层析法确定了大豆异黄酮转化为大豆异黄酮苷元的最佳培养条件:培养温度为37℃,培养时间2 d,pH 7.0,含水质量分数60%。发酵液中大部分的大豆异黄酮苷转化为大豆异黄酮苷元,从而得到更利于人体吸收的大豆异黄酮苷含量较高的纳豆制品。     

麻辣休闲食品的研制

对双螺杆蒸煮挤压机挤压面类麻辣休闲食品配方进行了研究。实验以小麦粉和大豆分离蛋白为蒸煮挤压产品的主要原料,利用正交设计方法将休闲麻辣食品的配方优化为：辣椒的添加量0.8%、孜然的添加量0.7%、麻椒的添加量为0.4%。     

Ca—Mg系复合凝聚剂富集分离造纸法烟草薄片废水处理及资源化研究

采用制备的Ca—Mg系复合凝聚剂,对造纸法烟草薄片废水进行高效固-液分离,以大大降低后续生化处理负荷。获得的污泥固体富含烟碱类物质而进一步提取,用于生物源杀虫剂的活性成份;提取后的污泥固体用作粉状杀虫剂的载附剂,完全达到资源化利用。采用该法单级分离COD去除率可达到70％-80％,具有一定实用价值。