meso-四-(4-甲氧基-3-磺酸苯基)卟啉在测定痕量金属的应用—锌的分光光度法测定

本文研究了在咪唑存在下 meso—四—(4—甲氧基—3—磺酸苯基)卟啉(TMPPS_4)与锌显色反应的最佳条件,建立了测定锌的新方法,灵敏度高,锌量在0—1.2μg/10mL 范围内遵守比耳定律,用于测定粮食中的锌时结果满意     

无机灰分对餐厨沼渣中有机质热解特性的影响

针对餐厨垃圾厌氧处理所产生的沼渣具有产量大、灰分质量分数高的特点,研究沼渣中无机灰分对其热解过程的影响. 通过热重分析和热裂解?气相色谱质谱联用技术（Py-GC/MS）分析沼渣热解动力学特性及其产物. 动力学分析结果表明,沼渣除灰后,失重速率显著提高,热解起始温度由180 ℃降至160 ℃. 除灰沼渣的总表观活化能比沼渣的略高,原因可能是除灰使沼渣内部孔隙增加,在促进挥发分析出的同时,削弱了部分组分在热解过程中的催化裂解作用. 产物分析结果表明,NaCl能够促进油相产物中烃类向酮类的转化,ZnCl₂通过促进酸类的脱羧作用,使烃类质量分数提高至66.8%;Fe₂O₃和Al₂O₃使烃类物质的质量分数分别提高至66.8%和72.7%,CaO和MgO可以促进酸类脱羧生成酮,使产物中酮类的质量分数高达46.5%和39.4%.     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

Process conditions affect pigment quality and yield in extracts of purple sunflower hulls

Extract of purple sunflower hulls is a potential red food colorant; however, suitable process conditions must still be identified. Selected process variables were studied using bench-scale units to prepare, clarify, concentrate and spray dry extracts. Concentration by evaporation at 32°C and addition of maltodextrin to 15% (wt/dry wt) prior to drying largely eliminated pigment degradation during those steps. Relative to water extracts, extracts prepared with 5 to 15% ethanol in water generally yielded more pigment with similar levels of degradation and loss during subsequent processing. Use of 5% ethanol/2% citric acid reduced yield by about half relative to water, but gave a powder with a lower degradation index and wetting time. Percentage recovery of pigment during concentration and drying was not greatly affected by solvent type or extraction temperature.     

食品乳化剂的安全性及JECFA评价结果

FAO/WHO食品添加剂和污染物联合专家委员会(简称JECFA)是国际食品添加剂与污染物安全评价的权威机构,对世界各国所用食品添加剂的安全性进行评价。食品乳化剂是食品工业中一类重要的使用广泛的添加剂。介绍了JECFA关于食品乳化剂的主要品种及使用情况,总结了JECFA对食品乳化剂的安全性评价意见及规定标准。     

一种新型二肽甜味剂的合成及表征

以3-环己基-L-丙氨酸、Boc-L-天冬氨酸-4-苄酯为原料合成二肽L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅰ),以3-羟基-4-甲氧基苯甲醛为原料经过Witting反应、H2还原和DIBAL-H还原三步反应合成3-羟基-4-甲氧基苯丙醛(Ⅱ),然后Ⅰ与Ⅱ在氢气、Pd/C催化作用下进行还原氨化反应,得到目标产物N-[3-(3-羟基-4-甲氧基苯基)丙基]-α-L-天冬氨酰-3-环己基-L-丙氨酸-1-甲酯(Ⅲ),总产率为47%。产物的结构采用IR、~1HNMR、~(13)CNMR和HRMS进行表征,并验证其甜度约为蔗糖的25000倍。合成终产物的最佳工艺条件为:n(Ⅱ)∶n(Ⅰ)=1∶1,Pd/C催化剂用量为反应物总重的10%,体积分数80%的甲醇水溶液为溶剂,反应温度35℃,反应时间20 h。     

水解酸化-好氧生物法处理工业废水

水解酸化—好氧生物处理法是近年提出的一种新型处理工业废水的方法。列举了水解酸化工序在生物处理工业废水中的优点，并就其在啤酒废水、屠宰废水、乳品废水、制浆废水以及制药废水中的应用作了介绍。     

Ultra-high pressure sterilization of powdery food stuff—a new application of a roller compactor

A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders.     

腐殖(植)酸与食品源头安全--腐殖(植)酸是构筑食品源头安全的最佳选择

腐殖（植）酸（Humic Acid，以下简称HA）是天然有机化合物。在农业应用上十分广泛，主要有土壤改良剂、肥料、农药、植物生长剂、兽药、饲料添加剂、水产养殖剂等产品。从狭义的角度说，食品生产源头指土、水、肥、药、种等主要生产环节的硬条件。HA与食品生产源头诸要素之问关系密切。HA与土壤：土壤是种植业依赖的生命基础；HA是土壤有机质中的重要组成部分，也是最活跃的部分。HA与水：水是生命之源；HA在水生体系中普遍存在，是转运大多数生命必需物质甚至毒性物质的一种非常好的工具。HA与肥料：肥料是植物的粮食；HA在改良肥料、增加肥效、提高肥料利用率、协调各种营养等方面具有非常重要的作用。HA与农药：农药是植物的保护伞；HA具有提高农药药效、降低农药毒性、保护农业环境的基本条件。HA与种苗：种苗不好，作物不保；HA是孵化种苗的“保育剂”。除土、水、肥、药、种外，HA因其具有生理活性特征，而与种植业相关的诸多因素均有良好的协同作用。在此基础上，由HA开发的农用产品，涉足改土、活水、制肥、制药、种苗处理及其他衍生制剂等6大类产品，足以构筑起立体农业的防护体系，也是构筑食品源头安全的最佳选择。