Antioxidant effect of turmeric powder,nitrite and ascorbic acid on stored chicken mince

This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and ascorbic acid (ascorbic acid 500 ppm) on raw minced chicken stored at 4 ± 1 °C. Physicochemical properties [pH, water activity, cooking loss, thiobarbituric acid (TBA) value, peroxide value (PV), free fatty acid (FFA)] were evaluated on 0, 2, 4 and 6th day of storage. Highly significant differences (P < 0.01) in pH, TBA value, PV and FFA value were noticed between treatments and between storage periods. TBA values were observed to be lowest for nitrite 200 ppm and then turmeric 5000 ppm, and there was no significant difference between nitrite 200 ppm and turmeric 5000 ppm, and both were superior to ascorbic acid 500 ppm and turmeric 1000 ppm. Among different treatments, PV was found to be lowest in turmeric 5000 ppm and highest in nitrite 200 ppm. FFA value was found to be lowest in turmeric 5000 ppm and highest in ascorbic acid 500 ppm among all treated samples. It can be concluded that turmeric has potential to replace synthetic antioxidants presently used in meat processing with many added advantages.     

Nitrites Derived From Foneiculum Vulgare (Fennel) Seeds Promotes Vascular Functions

Abstract: Recent evidence has demonstrated that nitrites play an important role in the cardiovascular system. Fennel (Foneiculum vulgare) seeds are often used as mouth fresheners after a meal in both the Indian sub‐continent and around the world. The present study aims to quantify the nitrite and nitrates in fennel seeds as well as elucidating the effect of fennel derived‐nitrites on vascular functions. Results from our study show that fennel seeds contain significantly higher amount of nitrites when compared to other commonly used post‐meal seeds. Furthermore our study confirmed the functional effects of fennel derived‐nitrites using in vitro and ex vivo models that describe the promotion of angiogenesis, cell migration, and vasorelaxation. We also showed that chewing fennel seeds enhanced nitrite content of saliva. Thus our study indicates the potential role of fennel derived‐nitrites on the vascular system. Practical Application: This study is focused on determining the effect of fennel‐derived nitrites on angiogenesis (the formation of new blood vessels from pre‐existing ones), cell migration, and vasorelaxation (dilation of blood vessels) thereby preserving cardiovascular health.     

常温条件下OLAND工艺启动研究

探讨了常温下在固定床生物膜反应器中接种普通活性污泥、用人工模拟废水启动OLAND工艺的方法。实验温度控制在23~26℃,水力停留时间为2 d,初始进水NH_4~+-N为50 mg/L。结果表明,31 d首次出现总氮去除;第45天进水NH_4~+-N提升至60 mg/L,总氮和NH_4~+-N去除率分别达到89.54%、95.45%。第65天进水NH_4~+-N达到100mg/L,总氮和NH_4~+-N去除率分别为77.64%、87.17%,总氮去除速率达到最大值38.82 g/(m3·d),标志着OLAND工艺成功启动。该技术可满足城市生活污水的除氮需求。     

食品中亚硝酸盐测定方法的研究进展

综述了检测食品中亚硝酸盐方法的研究进展,同时分析比较各方法的优劣及应用前景,对检测食品中亚硝酸盐具有参考意义,检测时可根据不同场合选择适合的方法。     

CO与亚硝酸甲酯催化偶联合成草酸二甲酯的本征动力学研究

在微型管式反应器中,采用高效的Pd/Al2O3催化剂,在388～418 K的温度范围,1∶1～3∶1的CO与MN比,50～150 mL/min的原料气流速条件下进行了CO与亚硝酸甲酯催化偶联合成草酸二甲酯的本征动力学实验;通过对反应机理的推导,动力学模型的筛选及优化,得出CO偶联合成草酸二甲酯的本征动力学模型。结果表明:CO与亚硝酸甲酯催化偶联合成草酸二甲酯是以表面羰化反应为控制步骤。     

潮州酱腌菜中硝酸盐及亚硝酸盐含量的测定

用盐酸萘乙二胺比色法和紫外分光光度法分别测定潮州5种酱腌菜在不同条件下的硝酸盐和亚硝酸盐的含量,回收率依次为98 %～109 %,96 %～110 %;RSD:0.0198 %～0.177 %,0.027 %～0.041 %.结果表明:酱腌菜经过一段时间的腌制后,随储存室温的升高,亚硝酸盐的含量呈升高的趋势,同时室温暴露在空气中并且没有腌制液存在时酱腌菜中亚硝酸盐含量变得很高.     

高锰酸盐预氧化对生物活性炭硝化性能的影响

通过测定生物活性炭上硝化菌的数量与活性,考察高锰酸盐预氧化对后续生物活性炭硝化性能的影响.结果表明,高锰酸盐预氧化后的生物活性炭与单独生物活性炭上亚硝酸菌和硝酸菌的分布具有相同规律;但高锰酸盐预氧化后生物活性炭工艺中亚硝酸菌和硝酸菌数量、亚硝化速度及硝化速度都要高于单独的生物活性炭,这是高锰酸盐促进后续生物活性炭工艺去除氨氮和亚硝酸盐氮的主要原因.     

Dynamics study on effect of temperature to Nitrous nitrification reaction of coking wastewater

Dynamic effects of NO2--N accumulation were discussed owing to temperature.In different temperature,a series of vmax and Ks were found considering the relation between the temperature and rate of ammonia nitrogen transforming into NO2--N.The kinetics models,which reflected the conditions of ammonia nitrogen transforming into NO2--N in the treatment process of the coking wastewater,were built up.The characteristic coefficient temperature was determined according to Arrhenius.     

晚期垃圾渗滤液实现短程硝化影响因素分析

利用SBR反应器,探讨了溶解氧(DO)、温度和pH值对晚期垃圾渗滤液实现短程硝化的影响.结果表明:DO质量浓度为0.75 mg/L左右时,短程硝化效率较高,大于该值时硝化类型有向全程硝化转变的趋势,低于该值时最大氨氧化速率下降较大;当DO质量浓度保持在0.75 mg/L左右时,降低温度和pH值,最大氨氧化速率下降,但亚硝氮积累率仍保持在较高水平.低溶解氧情况下,由于DO的抑制作用,硝酸菌没有表现出较亚硝酸菌更适应较低温度或pH值环境的特性,DO是实现晚期垃圾渗滤液短程硝化的控制因素.当DO为0.75 mg/L左右,pH值为6.5~8.0,温度为25~27℃时,可以达到96%以上的氨氮去除率及98%以上的亚硝氮积累率,在此条件下最大氨氧化速率为0.097~0.12 g/(gVss.d).