Al2O3对AlPO4催化剂的结构及其缩醛化反应活性的影响

采用溶胶-凝胶法制备了系列AlPO₄-Al₂O₃催化剂,利用XRD、TG-DTA、NH₃-TPD和催化剂评价等方法,研究了制备条件对催化剂结构和缩醛化反应催化性能的影响,结果表明,Al₂O₃的存在不仅能提高AlPO4的热稳定性,而且可以调节催化剂的表面酸性性能。在适宜的缩醛化反应条件下,400 ℃焙烧和Al₂O₃质量分数为15%的AlPO₄-Al₂O₃催化剂样品具有较好的催化活性,1,2-丙二醇转化率达28.1%,AlPO₄-Al₂O₃催化剂的缩醛化反应活性与表面弱酸中心的酸量成顺变关系。     

提高羧甲基纤维素钠酸黏比的研究

以乙醇为溶剂,精棉、氯乙酸和氢氧化钠为原料,加入价廉的、对人体无害的添加剂来加深碱化与醚化反应的深度,可制备出高酸黏比(小试达1.00左右)的羧甲基纤维素钠(CMC)。运用数理统计与正交试验法研究了物料配比、添加剂种类与用量、反应温度、反应时间以及其它强化碱化与醚化深度的多种因素,从而确定了提高CMC酸黏比的优化反应条件,为中试与扩大试验提供了参考的依据。     

Modification of acidity of Mo-Fe/HZSM-5 zeolite via argon plasma treatment

The NH₃-TPD characterization was conducted to confirm that the acidity of Mo-Fe/HZSM-5 zeolite could be selectively modified via the glow discharge plasma treatment. The plasma catalyst treatment could totally change the distribution of aromatic products with higher methane conversion compared to the untreated catalyst. Some polycyclic aromatics such as anthracene, pyrene and phenanthrene were also produced over the plasma treated catalyst, in addition to benzene, toluene and naphthalene, which were normally obtained over the untreated catalyst.     

FCC催化剂酸性与孔结构对焦炭选择性的影响

分别制备酸性和孔体积不同的催化剂,并通过红外光谱、N₂吸附和ACE评价等方法,考察B酸与L酸的调变以及催化剂孔体积的变化对焦炭选择性的影响。结果表明,催化剂B酸量增加,L酸量在一定范围适度减少,均有利于焦炭选择性的提高;催化剂孔体积低于0.39 mL·g^-1时,随着孔体积增加,生焦因子呈降低趋势;孔体积高于0.39 mL·g^-1时,由孔体积增加带来焦炭选择性的优势便无法体现。     

洗涤剂中铅测定方法的改进

针对干灰化法消解样品时存在的问题进行了改进,加入硝酸镁和氧化镁克服了干灰化法低温灰化不完全、高温灰化存在损失的缺点。对氢化物发生-原子吸收光谱法测定铅的酸度介质条件进行了研究,确定了pH在1.5～2.5范围内的最适宜的酸度条件,优化了氢化物原子吸收法测定日用化学品中铅的条件。试验方法经实测,铅检出限为0.4μg/L,定量下限为1.2μg/L。样品加标测定的相对标准偏差RSD为2.5%,铅的回收率范围为93%～102%。     

柴油安定性指标间关系的研究

通过大量试验,考察了柴油的实际胶质含量与柴油加速安定性不溶物、储存安定性不溶物、硫含量、碘值、酸度、芳烃含量的相关性及对应性,并为长期储存的柴油扩大其胶质的指标范围提供了试验依据。     

Application of ATR-FTIR for a rapid and simultaneous determination of sugars and organic acids in apricot fruit

A simple, fast and accurate Fourier transform mid-infrared spectroscopy method was developed for simultaneously determining sugar and organic acid contents in apricot fruit slurries using the attenuated total reflectance. The potential of this method coupled with chemometric techniques based on partial least squares was assessed by comparison with currently used enzymatic determination of sucrose, glucose, fructose, malic acid and citric acid. Fruits of eight contrasted cultivars harvested at different ripening stages were used in this study and randomly divided in a calibration set (505 apricots) and in a validation set (252 apricots). The most suitable region was found in the range between 1500 and 900 cm⁻¹. Good prediction performances were obtained (R² ? 0.74 and RMSEP ? 18%). Results concerning the prediction of other quality traits such as firmness, skin colour, ethylene production, soluble solids content and titratable acidity were discussed.     

Rapid and non-destructive analysis of apricot fruit quality using FT-near-infrared spectroscopy

A non-destructive optical method based on near-infrared spectroscopy has been used for the evaluation of apricot fruit quality. Diffuse reflectance measurements (800–2500 nm), physical, physiological and biochemical measurements were performed individually on 877 apricot fruits from eight contrasted cultivars harvested at different ripening stages. Relationships between spectral wavelengths and quality attributes were evaluated by application of chemometric techniques based on partial least squares (PLS) on fruit set divided randomly into two groups: 598 fruits for calibration and 279 for validation. Good prediction performance was obtained for soluble solids and titratable acidity with correlation coefficients of 0.92 and 0.89 respectively and root mean square errors of prediction of 0.98% Brix and 3.62 meq 100 g⁻¹ FW respectively. For the other quality traits such as firmness, ethylene, individual sugars and organic acids, the prediction models were not satisfactorily accurate due to the high error of calibration and prediction.     

Effect of Storage Conditions on 2–Acetyl-1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105

ABSTRACT: The effect of package and temperature on 2–acetyl-1–pyrroline content in milled aromatic rice during storage was investigated. 2 -Acetyl-1 -pyrroline content was decreased faster at higher storage temperature. However, fat acidity of rice was increased during storage and inversely correlated with 2–acetyl-1–pyrroline content at an early stage of storage. The difference in 2–acetyl-1 -pyrroline recovery from the samples, which were extracted with ethanol at 40 °C and 75 °C, revealed that the starch bound and free forms of 2–acetyl-1–pyrroline may occur in aromatic rice. These results suggested that the biosynthesis of 2–acetyl-1 -pyrroline before starch structure formation in rice kernel could play a key role in the aroma quality of aromatic rice.     

苹果渣可溶性膳食纤维提取工艺的研究

研究采用了酸性及碱性提取法从苹果渣中制备可溶性膳食纤维,利用正交试验设计确定了最佳提取工艺条件,提取酸溶性膳食纤维的最佳工艺条件是pH1.0、温度90℃、液料比15∶1(mL/g)、反应时间60min提取率为17.49%;碱溶性膳食纤维的最佳工艺条件是温度90℃、碱液浓度2.0%、反应时间60min、液料比2∶1(mL/g),提取率可达16.93%。