川西龙门山油气保存条件探讨

在对国内外推覆带油气研究现状调研的基础上,从构造形变、盖层及油水与油气保存关系等方面,对龙门山逆冲推覆带油气保存进行深入研究,总结油气成藏主控因素。在区带评价的基础上,指出江油—都江堰断裂以东保存条件好,有利于油气成藏。建立了龙门山逆冲推覆带构造形变保存模式,以及适应本区特征的评价技术方法和指标。据此预测石板滩背斜、鸭子河背斜为龙门山前有利勘探目标。     

烤烟烘房改造后用于辣椒干制技术的研究

结合贵州实际,前些年农村修建烤烟烘房较多,而现在又多处于闲置状态,将烤烟烘房进行合理改造,为辣椒加工企业提供充足、优质的原料、有效利用现有农村闲置烘房,促进贵州辣椒产业化发展,具有十分重要的意义。以贵阳花溪辣椒为材料,探索并得出改造后的烘房干燥最优技术参数,即温度70℃,干燥前期翻料间隔时间为3h,干燥时间30h。     

阴极保护技术及其在川气东送管道中的应用

介绍了阴极保护技术的基本原理及常用方法,通过阴极保护技术在川气东送长输天然气管道中的应用,说明阴极保护的重要作用,建议在天然气长输管道中大力推广应用。     

辣椒调味盐的研制

以食盐、辣椒粉为主要原料,添加多种香辛料、呈味剂等制作辣椒调味盐。以食盐、辣椒粉、胡椒粉和呈味剂含量为主要因素,通过正交试验确定了辣椒调味盐的最佳配方：食盐60%,辣椒粉15%,胡椒粉7%,呈味剂10%。     

四川盆地致密砂岩气藏勘探现状与资源潜力评价

川中地区是目前须家河组已发现储量集中区,由于气源的不充分性导致气藏含水饱和度高,规模经济开发难度偏大。在成藏条件综合研究的基础上,评价认为须家河组下一步勘探潜力区主要分布在川中西部的金华-蓬溪地区须二和须四段,以及川西北部的剑阁-柘坝场地区须三段,这些区域气源灶发育,生气强度大,储层保持较好,且构造和裂缝发育,多口高产气井和规模储量的发现表明其成藏潜力巨大,将成为须家河组天然气勘探的重要新领域。     

川西气田深层须家河组致密砂岩气藏成藏地质条件和勘探开发核心技术

川西气田须家河组具有资源丰富、储层厚大、保存条件良好、圈闭发育、成藏配套条件良好等天然气成藏地质条件.大型古隆起和斜坡区是天然气区域成矿带,继承性发育的古构造是天然气富集的有利地区,相对优质储层发育是天然气富集和稳产的基础,裂缝发育是高产的关键,相对优质储层叠加规模裂缝构成高产富集带.气藏具有埋藏深、高应力、高压、高温、致密、非均质等特征,高产富集带预测和规模建产难度大.针对高产富集带特点和气藏工程地质特征,初步形成了转换波三维三分量地震勘探和超高压大型水力压裂开发两大核心技术.勘探开发成效表明,基于转换波三维三分量地震资料的高产富集带预测技术,能较好地解决川西气田深层须家河组致密裂缝型气藏优质储层识别、裂缝检测及含气性预测等问题.基于提高深层高应力储层单井产量的超高压大型压裂技术,能较好地解决川西气田深层须家河组致密气藏规模建产的难题.     

四川盆地红层水岩作用岩石弱化时效性研究

 通过对四川地区16个水库采样点现场调查及所采集的岩石样品进行室内微观分析及软化系数测定,红层岩石具有经历长时间浸泡后软化系数随年代逐渐变小的规律,这种强度的降低是水库库水变幅带的“化学风化作用”及“浸泡软化作用”共同叠加的结果。试验结果表明,红层经过30～50 a水库浸泡后,泥岩的软化系数较目前设计部门给出的降低10%～20%,粉砂质泥岩浸泡后软化系数降低15%左右,低于泥岩降低幅度。     

不同水势对干制辣椒产量和水分利用效率的影响研究

试验主要研究在西北干旱地区膜下滴灌条件下,不同水势处理对干制辣椒产量和水分利用效率的影响,从而确定适合该地区的辣椒滴灌控水下限。试验根据滴头下25cm深处土壤的基质势设置5个控水下限：-10kPa、-20kPa、-30kPa、-40kPa和-50kPa,测量的指标主要有叶面积、株高、土壤水分和产量等。试验结果表明,以-30kPa为灌水下限的处理具有较高的叶面积指数、株高、最高的辣椒产量和水分利用效率。而控水下限过高和过低均会影响产量。因此在西北干旱地区膜下滴灌条件下,建议干制辣椒的控水下限为-30kPa。     

Capsaicin accumulation is related to nitrate content in placentas of habanero peppers (Capsicum chinense Jacq.)

BACKGROUND: The presence of capsaicin, the pungent principle of peppers, is restricted to the fruits of hot cultivars. This compound, which is produced in the fruits' placenta, requires 3 mol of nitrogen to be formed. Hence nitrogen availability may affect pepper pungency through its content in the fruit tissues. On the other hand, potassium may also affect pepper pungency given its positive effect on fruit development. In order to address this issue, plants of habanero pepper (Capsicum chinense Jacq.) were hydroponically cultured with various doses of nitrate and potassium and the contents of these ions and capsaicin were analyzed in the different fruit tissues. RESULTS: Treatments did not produce major effects on pod yield or size during the experimental period, and pepper pods from plants growing under low nitrate concentrations presented no significant differences in total nitrate content. However, lower nitrate, as well as low capsaicin contents, were found in the isolated placentas from peppers grown on the lowest nitrate doses. Variations in potassium availability resulted in differences in pod production per plant, but not in capsaicinoid accumulation. CONCLUSION: Under the assayed conditions, nitrate content in the placenta affects capsaicin synthesis. Copyright © 2010 Society of Chemical Industry     

Response surface methodology for protein extraction optimization of red pepper seed (Capsicum frutescens)

Response surface methodology was used to determine optimum conditions for extraction of protein from red pepper seed meal. A central composite design including independent variables such as temperature (30, 35, 40, 45 and 50 °C), pH (7.0, 7.5, 8.0, 8.5 and 9.0), extraction time (20, 30, 40, 50 and 60 min) and solvent/meal ratio (10:1, 15:1, 20:1, 25:1 and 30:1 v/w) was used. Selected response (dependent variable) which evaluates the extraction process was protein yield and the second-order model obtained for protein yield revealed coefficient of determination of 96.7%. Protein yield was primarily affected by pH and solvent/meal ratio. Maximum yield was obtained when temperature, pH, mixing time and solvent/meal ratio were 31 °C, 8.8, 20 min, 21:1 (v/w), respectively. These conditions resulted in protein yield of 12.24 g of soluble protein from extract/100 g defatted red pepper seed flour. The adequacy of the model was confirmed by extracting the protein under optimum values given by the model. These results help in designing the process of optimal protein extraction from red pepper seeds.