电解金属锰生产"废渣"--富硒全价肥的开发利用研究

电解金属锰生产“废渣”含有丰富的矿物质营养元素,对农作物生长表现有较好的正效应,既能改良土壤,又能使农产品富硒,是可以开发利用的新型肥料资源。     

番茄竹荪混合发酵酒的研制

将番茄、竹荪按一定配比,用活性干酵母发酵,经过滤、后酵、澄清、调配、杀菌等工序制得酸甜适口,口感佳、风味好、营养丰富的番茄竹荪发酵酒;其最佳条件为干酵母接种量0．2g,L,发酵温度18℃,番茄竹荪配比50：1,自然pH4,发酵周期40d（陈酿除外）。     

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

ABSTRACT: The release of volatiles from tomatillos (Physalis ixocarpa Brot.) and tomatoes in the mouthspace and nosespace was measured in real-time using selected ion flow tube mass spectrometry (SIFT-MS). (Z)-3-Hexenal, (E)-2-hexenal, hexanal, and 1-penten-3-one increased, while isobutyl alcohol, nonanal, and methylbutanal showed no significant change in the first 30 s of chewing. Cherry tomato released more (E)-2-hexenal, (Z)-3-hexenal, and 1-penten-3-one than tomatillo, Roma tomato, and vine-ripened tomato during chewing. The proportion of the average concentration of volatiles in the mouthspace after swallowing to before swallowing (MSas/MSbs) varied from 2.8% to 73.9% between different volatiles and varieties. Methylbutanal, hexanal, and nonanal were retained at a higher percentage in the mouth after swallowing than (Z)-3-hexenal, (E)-2-hexenal, 1-penten-3-one, and isobutyl alcohol. The proportion of the average volatile concentration in the mouthspace, to the headspace in a glass container (MS/HS) of 1-penten-3-one, hexanal, methylbutanal, and nonanal, and the proportion of nosespace to headspace (NS/HS) for 1-penten-3-one, hexanal, (Z)-3-hexenal, and nonanal was significantly higher in tomatillo than in tomatoes. There was no difference between tomatoes of different varieties in NS/HS ratio. Practical Application: The real-time volatile release from tomatillos and tomatoes was measured and compared. The information obtained on the dynamic generation of volatile compounds provides a better understanding of volatile release in the headspace of tomatillo and tomatoes. The compounds and their volatile release patterns were similar for the tomatillo and tomatoes. The green aldehydes released during chewing were not significantly higher than most tomato varieties, except for Roma tomatoes. Cherry tomato released relatively more volatiles during chewing, whereas Roma tomatoes were generally poor in mouthspace volatiles. The lingering of volatiles in the mouth after swallowing was different for different volatiles and varieties, which may appear as a sensory difference detected by consumers.     

番茄红豆乳饮料的研制

探讨以番茄、红豆和鲜乳为主要原料制成番茄红豆乳饮料的加工工艺.通过感官评定和正交试验确定其最佳配方,其中番茄35%,红豆30%,鲜乳35%,白糖8%,柠檬酸0.080%.复配稳定剂为CMC-Na 0.08%,琼脂0.04%,黄原胶0.04%.     

山区输电线路施工弃渣对塔位稳定的影响分析

以500kV输电线路为例,施工塔基开挖涉及面积至少400m2以上.同时,在基坑开挖过程中将形成大量的施工弃渣.通过对大量威胁塔基安全的次生地质灾害进行统计分析,发现其发生的根本原因很多是因为施工弃渣不当造成,直接后果就是要么需进行岩土工程治理,要么进行改线,造成人力、物力的极大浪费,严重影响输电线路乃至电网的安全运行.因此,应高度重视塔基施工过程中的弃渣的处置问题.本文通过对大量因弃渣不当引起次生地质灾害问题的分析,研究弃渣对塔基稳定性影响的机理,总结其造成危害的类型,提出合理处置施工弃渣的措施,旨在防止输电线路建设过程中次生地质灾害的发生,有效维护电网的安全稳定运行.     

UPLC-MS/MS检测番茄酱中缩节胺、矮壮素残留的研究

利用超高效液相色谱-串联质谱(UPLC-MS/MS)技术监测缩节胺、矮壮素残留在番茄酱模拟工艺试验过程中的变化情况。监测结果显示:不同程度缩节胺、矮壮素残留在番茄酱工艺过程中不会减少,而随着番茄酱浓度的增加而同倍增加。     

Dry fermented sausages enriched with lycopene from tomato peel

Tomato industries yield a high amount of by-products mainly tomato peel and seeds. Since tomato peel is rich in lycopene, the direct addition of peel to food products could be a way to use this by-product to obtain a new products enriched in lycopene. This work describes experiments performed to develop dry fermented sausages (salchichón) containing this carotene. 0%, 0.6%, 0.9% and 1.2% (w/w) of dry tomato peel was added to the meat mixture used in sausage manufacture. A slight losts of lycopene was detected after 21 days ripening, however, levels remained between 0.26 and 0.58 mg of lycopene/100 g of sausage. The sensory and textural properties and overall acceptability of all sausages were good, indicating that tomato peel could be added to dry fermented sausages to produce a meat product enriched in lycopene.     

米糟制备大米蛋白研究

以米糟为原料对四种制备大米蛋白不同方法,即碱蛋白酶两步法、水溶液洗涤法、淀粉酶除杂法和非淀粉酶除杂法进行比较;研究结果发现,后三种方法在制备大米蛋白时得率(>85%)和纯度(>80%)明显高于第一种方法得率(约69.2%)和纯度(约70%)。     

Extraction of pure lycopene from industrial tomato by‐products in water using a new high‐pressure process

BACKGROUND: Lycopene, a precursor of β‐carotene with a well‐known antioxidant activity, contained in many natural products such as tomato (Lycopersicon esculentum Mill.), watermelon, red pepper and papaya, is usually recovered from natural vegetal sources using organic solvents and a purification step. In this paper an innovative process for the extraction of pure lycopene from tomato waste in water that uses the Naviglio^® extractor and water as extracting phase is presented. RESULTS: Lycopene was obtained in the all‐trans form at a very high grade of purity, not less than 98% (w/w), with an average recovery of 14% (w/w). The availability of high‐purity trans‐lycopene allowed measurement of the molar absorption coefficient. An alternative procedure for high‐performance liquid chromatographic analysis using a phenyl‐hexyl silicone phase as inverse phase and a linear gradient in water and acetonitrile is also described. CONCLUSIONS: The use of water as extracting phase considerably reduces the cost of the entire process when compared with the commonly used solvent‐based procedure or with the newer supercritical extraction process of lycopene from tomato waste. Lycopene, not soluble in water, was recovered in a quasi‐crystalline solid form and purified by solid‐phase extraction using a small amount of organic solvent. Copyright © 2008 Society of Chemical Industry This article was published online on September 15, 2008. Errors in Figures 2 ‐ 4 were subsequently identified. The publishers wish to apologise for these errors. This notice is included in the online and print versions to indicate that both have been corrected [September 19, 2008]