钼多金属氧酸盐催化脂肪酸甲酯环氧化研究

以钼多金属氧酸盐为催化剂,采用非溶剂法,在温和条件下制备环氧大豆油甲酯。在大豆油甲酯质量为20 g、过氧化氢与C=C物质的量比为1.5、催化剂[(C2H5)4N]4Mo8O26摩尔分数为1.50%、反应温度为55 ℃、反应时间为5.0 h的条件下,获得酸值为0.58 mg(KOH)/g、环氧值为3.73%的环氧大豆油甲酯。该方法催化剂易分离,后处理简便、快捷,产物不含无机酸,避免了无机酸对产品性质分析处理带来的影响。     

基于改进分水岭算法的熏烤肉图像分割

针对传统分水岭算法容易产生过度分割的问题,提出一种改进分水岭算法,并用来分割熏烤肉表面颜色。算法先对熏烤肉原始图像作滤波预处理,然后作传统分水岭变换,对产生的过度分割区域,在RGB颜色空间中进行自动种子选取及种子区域生长,最后对剩余小区域进行合并得到分割图像。实验表明,该方法减少了过度分割现象,成功地分割熏烤肉表面颜色,为之后的分析工作奠定了基础。     

凤凰木种子毒蛋白的高效液相色谱研究

本文介绍用HPGFC对凤凰木种子中提取的三种毒蛋白分别进行色谱分析。并对分离的蛋白峰进行紫外光谱扫描来确认蛋白的纯度。根据标准分子量曲线,分别得到它们的分子量并与SDS-PAGF所得分子量进行比较,用柱后衍生法测定了三个蛋白各自的氨基酸组成。     

晶种对自增韧Si3N4显微结构和性能的影响

采用热压烧结－高温气压处理的方法研究了棒状β－Ｓｉ３Ｎ４晶种对Ｌａ２Ｏ３－Ｙ２Ｏ３系自增韧Ｓｉ３Ｎ４显微结构和性能的影响。结果表明,加入晶种将在组织中引入粗大柱状β－Ｓｉ３Ｎ４晶粒,分布均匀;随着晶种加入量的增加,粗大柱状β－Ｓｉ３Ｎ４晶粒数量增加,组３织明显粗化。当晶种加入量较小时（１０ｖｏｌ％）,材料具有较高的断裂韧性（￣１２ＭＰａｍ＾１／２）,同时保持较高的强度（８００￣９００ＭＰａ）,而当晶种加入量较大时,则表现为抗弯强度的明显下降。分析表明,大晶粒直径及其面积百分数是影响断裂韧性的主要因素。     

豆浆机趋势浅析及概念设计

现磨豆浆起源于中国,常饮豆浆,对身体大有裨益。这种独特的饮品体现了一种健康生活理念及东方式养生哲学。在2008年的牛奶事件曝光以后,更多人重新关注这种传统的豆浆饮品。豆浆机随着这种潮流逐渐流行开来,走进寻常百姓家。豆浆机已成为制作豆浆必备工具之一。本论文分析并把握市场需求,提出产品新的创新点,以及产品的发展趋势,对其行业及产品进行前瞻性的分析和趋势预测。     

激光处理对油松种子活力指数的影响

用激光分别处理油松干、湿种子,干种子发芽率与活力指数分别为对照组的 １３６％ 和 １６７％ ,浸水 ３６ｈ后的湿种子发芽率与活力指数分别为对照组的 １３７％ 和 １５９％ 。     

Microencapsulation of Nigella sativa seeds oil containing thymoquinone by spray‐drying for functional yogurt production

The present work reports on the microencapsulation of Nigella sativa seeds oil containing thymoquinone (TQ) by spray‐drying, using modified starch (MS) and maltodextrin (MD) mixture as wall materials aimed at producing functional yogurt. First, the impact of different ratios of MS/MD on microencapsulation efficiency (ME) and TQ retention was investigated. The highest ME (90.10%) was found in microcapsules prepared from emulsion with 80/20 ratio of MS/MD; however, the microcapsules prepared with 50/50 ratio was selected for considering TQ stability under storage conditions and functional yogurt production due to an acceptable ME (89.48%) and better TQ retention (61.12%). The results showed that the microcapsules stored at refrigerator temperature had the highest content of TQ after 4 weeks. Moreover, the results of chemical and sensory analysis suggest that N. sativa seeds oil microcapsules can be used for producing functional yogurt due to high stability of TQ and proper chemical and sensory properties.     

Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia

This paper reports a discrimination study based on the physico‐chemical characteristics, fatty acids and profile of volatile compounds of the seeds from seven date palm varieties (Phoenix dactylifera L.) grown in Tunisia. Date seeds contained 10.49–14.76% moisture; 6.28–11.2% fat (on a dry weight basis); 2.67–12.85% protein; 0.91–6.06% reducing sugar; 0.61–2.98% sucrose and 0.97–1.17% ash. Gas liquid chromatography revealed that the oil fraction of the date palm seeds contained eighteen fatty acids, with oleic acid (30.77–42.50%) and lauric acid (18.51–27.48%) as the main unsaturated and saturated ones. Volatile profile showed differences among varieties. In total, forty‐five compounds were identified, mainly alcohols, aldehydes and unsaturated hydrocarbons ones. This study provides evidence that the seeds of date may be a potential source of valuable nutrients with interesting functionality.     

大豆粗脂肪酸值检测方法的改进

以大豆粗脂肪酸值检测方法为研究对象,对GB/T 14488.1-2008《植物油料含油量测定》与GB/T 5530-2005的标准测定方法进行改进,减少称量步骤、缩短抽提时间,以提高检测效率。试验结果表明:改进后的大豆粗脂肪酸值检测方法在保证检测结果准确性的前提下,可大幅缩短检测时间,提升检测效率。     

葡萄籽超微粉添加对曲奇饼干香气的影响

将葡萄籽超微粉碎并添到曲奇饼干中,探究其对曲奇饼干香气成分及感官品质的影响。采用气相色谱-质谱联用仪分别检测了普通葡萄籽粉、葡萄籽超微粉及添加超微粉前后曲奇饼干的香气成分,并结合偏最小二乘判别分析法研究葡萄籽超微粉对曲奇饼干香气成分的影响。结果显示,超微粉碎后香气物质的种类虽未发生明显的改变,但香气成分的相对含量显著增加。葡萄籽超微粉添加比例为5%时,烘烤香比较浓郁。当添加比例达到10%时,曲奇饼干整体风味较为复杂,包括苦杏仁味、香蕉味、水果味/青草味、面包味以及坚果味。采用9点享乐法感官品评结果可以看出,葡萄籽的添加可以为饼干带来可感知的变化,添加比例为5%时,香气得分最高。葡萄籽超微粉会给曲奇饼干香气带来积极的影响,添加比例在10%以内均可被消费者接受。