Ice‐Assisted Synthesis of Black Phosphorus Nanosheets as a Metal‐Free Photocatalyst: 2D/2D Heterostructure for Broadband H2 Evolution

A 2D/2D heterojunction of black phosphorous (BP)/graphitic carbon nitride (g‐C₃N₄) is designed and synthesized for photocatalytic H₂ evolution. The ice‐assisted exfoliation method developed herein for preparing BP nanosheets from bulk BP, leads to high yield of few‐layer BP nanosheets (≈6 layers on average) with large lateral size at reduced duration and power for liquid exfoliation. The combination of BP with g‐C₃N₄ protects BP from oxidation and contributes to enhanced activity both under λ > 420 nm and λ > 475 nm light irradiation and to long‐term stability. The H₂ production rate of BP/g‐C₃N₄ (384.17 µmol g^?1 h^?1) is comparable to, and even surpasses that of the previously reported, precious metal‐loaded photocatalyst under λ > 420 nm light. The efficient charge transfer between BP and g‐C₃N₄ (likely due to formed N? P bonds) and broadened photon absorption (supported both experimentally and theoretically) contribute to the excellent photocatalytic performance. The possible mechanisms of H₂ evolution under various forms of light irradiation is unveiled. This work presents a novel, facile method to prepare 2D nanomaterials and provides a successful paradigm for the design of metal‐free photocatalysts with improved charge‐carrier dynamics for renewable energy conversion.     

LED显示屏像素黑区影响浅析

本文分析了LED显示屏像素黑区现象对显示品质的影响，引入了LED显示的亮区比例概念，提出了用提高亮区比例的方法改善LED显示屏品质的新途径。     

三维荧光光谱技术及平行因子分析法在绿茶分析及种类鉴别中的应用

提出了一种绿茶成分分析和种类鉴别的新方法。利用FS920荧光光谱仪测量得到国内生产的26个绿茶样品的三维荧光光谱矩阵(EEMs),建立了不同种类绿茶在特定范围内(激发波长为300～550 nm,发射波长为310～750 nm)的三维荧光光谱图和等高线光谱图。采用平行因子分析法(PARAFAC)计算得到绿茶的3因子激发-发射光谱轮廓图和样品因子投影得分图。通过因子光谱特征分析确定绿茶的三种主要成分(茶多酚、黄酮醇及叶绿素);通过三维荧光光谱图和等高线光谱图的图谱特征和样品因子投影得分图的分析,证实三维荧光光谱技术和平行因子分析法对绿茶进行成分分析和种类鉴别,是一种高效、精确的方法。     

Comparison of the effects of black and green tea on in vitro lipoprotein oxidation in human serum

Lipoprotein oxidation is a process thought to be involved in atherogenesis. Dietary antioxidants that prevent or inhibit oxidative damage to lipoproteins may help to prevent atherosclerosis. Both black and green teas can be major dietary sources of flavonoids and other phenolics with antioxidant activity. Results of previous studies suggest that green tea may have a greater antioxidant potential than black tea. The aim of this study was to assess and compare the effects of black and green tea on in vitro lipoprotein oxidation. The tea extracts were prepared using a method similar to that used to prepare infusions of tea for drinking. Antioxidant activities of seven black teas and four green teas were assessed using an in vitro assay that measures Cu²⁺ ‐induced oxidation of lipoproteins in human serum. All tea extracts inhibited in vitro lipoprotein oxidation in human serum to a similar extent. No significant difference in antioxidant activity was found between black and green tea. Caffeine prepared to a comparable concentration to that found in tea had no effect on lipoprotein oxidation. Further studies are required to determine the importance of these findings in relation to possible protective effects of black and green tea consumption against atherogenesis and cardiovascular disease. © 1999 Society of Chemical Industry     

绿茶,红枣,桂圆,枸杞子复合茶饮料的生产工艺

对传统饮品－袋泡“八宝茶”进行剖析,精选绿茶,红枣,桂圆,枸杞子为原料,经浸取,脱气,过滤,杀菌等工序制得液体复合茶饮料。对关键生产工艺进行了探讨。     

速溶茶生产工艺对其产品风味的影响

选择具有独特风味的乌龙茶为研究对象,以乌龙茶的浸提液（ＮＯ３样品）为参照,采用ＧＣ－ＭＳ方法来分析喷雾干燥产品（ＮＯ１样品）和冷冻干燥产品（ＮＯ５样品）风味物质的种类数量及含量上的差别,即香气组分种类的丰富度以及组份比的协调性的变化状况,以此来阐述速溶茶生产工艺对其产品风味的影响。并且做了相应的感官评定实验,从茶的香气、汤色、滋味上进行评定,从两方面说明了冷冻干燥工艺速溶茶风味的影响较小,是较理想的生产工艺。     

绿茶汁澄清工艺的研究

比较池明矾、硅胶、高岭土、碱式氯化铝和聚丙烯酰胺５种物质对绿茶汁的洽效果,发现碱式氯化铝的澄清效果较好;通过Ｌ９（３＾４）正交实验优化,碱式氯化铝澄清绍茶汁适宜的条件为：ＰＨ＝６,用量０．１％和温度１５℃。     

超滤膜分离对绿茶茶水处理效果的影响

研究了超滤膜对绿茶茶水的分离效果 ,为超滤分离技术应用于绿茶饮料和茶多酚的工业生产提供了有关依据。研究结果表明 ,截留分子量小于 2 0 0 0 0的超滤膜 ,对茶水中的固形物、茶多酚的截留率分别高达 89%、 87% ;截留分子量高于 10 0 0 0 0的超滤膜可有效截留茶水中的大分子蛋白质和果胶类物质 ,改善了茶水的溶液特性 ,有利于茶多酚的工业生产 ;操作温度对茶水的超滤效果有显著影响。     

茶皂素对食源性腐败酵母的抑菌能力及作用机理

该研究通过测定抑菌圈直径、最低抑菌浓度（minimum inhibitory concentration,MIC）和最低杀菌浓度（minimum bactericidal concentration,MBC）,评价茶皂素对酿酒酵母、鲁氏接合酵母及白色假丝酵母三种食源性腐败酵母的抑菌能力,并筛选出机理研究指示菌;进而通过考察时间-杀菌曲线、生物膜抑制率、菌体细胞形态、细胞膜通透性、细胞膜完整性、遗传物质以及蛋白泄露和胞内总蛋白等指标,阐述茶皂素抑菌机理。抑菌能力试验结果显示茶皂素对三种腐败酵母均有抑菌作用,其中酿酒酵母抑菌直径为16.00 mm,MIC和MBC分别为0.05、0.10 mg/mL,抑菌效果最为显著。以酿酒酵母为指示菌的抑菌机理研究结果表明：茶皂素可使菌体直接进入衰竭期;可显著抑制生物膜形成;可致菌体细胞发生不可逆转的塌陷扭曲;能破坏细胞膜完整性,增大细胞膜通透性,使胞内核酸和蛋白质大量泄露,还可干扰DNA正常合成,阻滞蛋白质合成表达。因此,茶皂素有望成为食品加工中针对食源性腐败酵母的一种天然食品防腐剂,该研究也可为拓展天然防腐剂在高渗食品中的应用提供理论依据。     

茶饮料保香及增香途径的探讨

介绍了茶叶原料的选择、焙火处理、杀菌技术、添加果胶酶处理、添加天然胡萝卜素和外源酶、香气回收技术等在茶饮料保香、增香上的应用,展望了其应用前景