环糊精及其衍生物与亮蓝包结作用的荧光光谱研究

采用荧光光谱法研究β- 环糊精(β-CD)及其衍生物羟乙基- β- 环糊精(HE- β-CD)、羟丙基- β- 环糊精(HP-β-CD)与亮蓝的包结作用。Hildebrand-Benesi 方程表明包结反应的摩尔比为1:1,包结能力依次为：β-CD ＜ HE-β-CD ＜ HP- β-CD。确定了最佳反应时间为30min,最佳反应pH 值范围为4～10。     

亚甲蓝分光光度法测定工业废水中阴离子洗涤剂的改进方法

以简化操作步骤,改进实验方法为目的。采用机械搅拌萃取的方法,节省了劳动力和工作时间,重要的是由于机械萃取更加彻底,不仅可以减少试验中每个样品中阴离子洗涤剂的加入量,也可大幅度提高实验的操作精度。另外,整个萃取过程可在通风橱内完成,避免了传统手工震摇方法,因三氯甲烷挥发而给实验操作人员造成的毒害。因此是对之前所有亚甲蓝分光光度法测定阴离子洗涤剂方法的一个提升和改进。     

蓝光对阪崎肠杆菌的杀菌及机制研究

本文以食源性致病菌阪崎肠杆菌为对象,研究了医学领域抗细菌感染蓝光的杀菌作用,并首次对其杀菌机制进行了探究。结果表明,当蓝光剂量大于30 J/cm~2时,对阪崎肠杆菌具有显著杀菌作用,照射剂量达240 J/cm~2时,杀菌率超过8 log 10 CFU。亚致死剂量(0～30 J/cm~2)蓝光照射下,单线态氧(~1O_2)探针SOSG开始出现绿色荧光信号,显示细胞内1O2涌现并造成细胞外壁微小孔洞;活性氧物质(ROS)也迅速产生并逐渐增大至5 a.u.;随后脂质氧化标志物丙二醛(MDA)逐渐增加,显示细胞内产生脂质氧化。上述胞内物质变化导致细胞外膜受损,30 J/cm~2蓝光下细胞外膜渗透性增加了48.96%;此外脂肪酰基谱测定揭示,不饱和脂肪酸C18:2,C16:1和C18:1含量减少并逐渐消失,很可能是细胞外膜损伤的重要原因之一。本研究确证了蓝光下细菌胞内~1O_2、ROS及脂质氧化物的动态变化,更重要是的,揭示了细胞外膜损伤是蓝光杀菌的重要方式之一,因为细菌脂质尤其是不饱和脂肪酸是蓝光杀菌重要靶标,本研究将有助于蓝光杀菌机制的深入探究。     

Determination of green,blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap

Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100 × 4.6 mm column with guard pre-column Chromolith CN 5 × 4.6 mm. Separation was performed in gradient elution with mobile phase containing methanol–aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49 mg l^–1 for Tartrazine, 0.45–2.18 mg l^–1 for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36 mg l^–1. Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers’ health.     

纳米二氧化钛薄膜协同接触辉光放电技术降解亚甲基蓝

通过溶胶-凝胶法制得纳米TiO_2薄膜,研究了日光条件下亚甲基蓝在薄膜上的光催化降解以及在TiO_2协同接触辉光放电条件下的降解,结果表明:镀膜5次所得薄膜具有高的催化性能;TiO_2协同接触辉光放电可以高效地降解亚甲基蓝分子;所制得的薄膜随使用次数的增加而活性变化不大。     

酸性酶软化法的研究

综述了酸性醇软化在制革生产中的应用,主要是软化酸裸皮和铬鞣蓝湿皮.大量研究结果表明,酸性酶软化处理,成革具有更优良的特性.     

Evolution of the localisation and composition of phenolics in grape skin between veraison and maturity in relation to water availability and some climatic conditions

BACKGROUND: Several studies have investigated the composition of phenolics in grape skin during grape maturation under various conditions of light exposure, water stress, nitrogen supply and mineral nutrition, but their localisation during berry development is not well known. In this study the composition and localisation of proanthocyanidins were monitored for three years on four plots known to induce a distinctive behaviour of the vine (Cabernet Franc). The composition of phenolics was determined by spectrophotometry; also, in one year, proanthocyanidins were determined by high‐performance liquid chromatography. Further information was obtained histochemically by means of toluidine blue O staining and image analysis. RESULTS: The results indicated that clear differences in phenolic quantification existed between the biochemical and histochemical approaches; the proportion of cells without phenolics was not linked with the quantity determined by the analytical methods used. The histochemical method showed the evolution of the localisation and typology of cells with and without phenolics during ripening. The number of cells without any phenolic compounds appeared to be very dependent on the mesoclimatic conditions and only slightly dependent on the site water status. CONCLUSION: Clear differences in phenolic quantification existed between the biochemical and histochemical approaches; the proportion of cells with phenolics was not linked with the quantity determined by biochemistry. The histochemical method showed an evolution of the localisation and typology of cells with and without phenolics in which mesoclimatic conditions were the most influential factor. Finally, the study showed some advantages of the histochemical approach: it gives information about the anatomy of the tissue as well as the nature and distribution of some of the large macromolecules and allows reconstruction of the three‐dimensional plant structure. Copyright © 2011 Society of Chemical Industry     

燃烧煤粉颗粒的粒度速度测量方法

基于煤粉火焰辐射特性,提出了蓝色背光照明成像的方法,可以避免或减少火焰自发光的影响,直接获得单个固体煤颗粒的静态或动态影像。采用单帧长曝光的测量方法,从煤粉颗粒的运动轨迹中同时获得燃烧中煤颗粒的粒度和速度。在基于Mc Kenna燃烧器的平面火焰携带流燃烧器系统中,用工业相机对煤粉燃烧进行实验研究,并获得了燃烧器出口不同距离处燃煤颗粒的粒度和速度信息。紧邻出口的粒径测量结果与送入给料器前的煤样筛分粒度范围相符,粒度和速度随高度变化的趋势也证明了该方法的可行性。该方法的提出为煤粉燃烧过程的可视化测量研究奠定了基础。     

黄麻纤维活性炭对亚甲基蓝和甲基橙溶液的吸附性能研究

以黄麻纤维为原料,采用磷酸活化法制得黄麻纤维活性炭作为吸附剂,以纺织印染加工中较为常用的亚甲基蓝(MB)和甲基橙(MO)染料溶液为吸附质,研究染料溶液初始浓度、活性炭投加量、吸附时间等因素对黄麻纤维活性炭吸附性能的影响。结果表明:随着染料溶液初始浓度的增加,两种染料的去除率逐渐降低,吸附量逐渐增大;随着活性炭投加量的增加和吸附时间的延长,两种染料的去除率和吸附量均呈现逐渐增大的变化规律;水浴温度对两种染料的去除率和吸附量影响都较小;染料溶液pH值对两种染料吸附性能的影响存在较大差异,MB的去除率和吸附量随染料溶液pH值增加而增大,而MO的去除率和吸附量随之减小。     

蓝莓-蓝靛果复合冻干粉贮藏期品质及加工特性

研究蓝莓-蓝靛果复合果粉在不同贮藏温度（4、25、37 ℃）及相对湿度（relative humidity,Hr）（43%、75%、95%）下贮藏12 周内玻璃化转变温度（Tg）、亮度、抗氧化能力及抗氧化物质含量的变化规律,并对其贮藏过程中的粉体行为进行表征。结果表明：相比于其他贮藏条件,25 ℃、Hr 43%（Tg降低4.62 ℃）和4 ℃、Hr 75%（水分质量分数上升4.2%）条件下复合果粉贮藏12 周后在基本理化指标方面表现较佳;在对抗氧化物质含量和抗氧化能力影响方面,随贮藏时间延长,不同条件处理组总酚和总黄酮含量以及抗氧化能力下降;在对花色苷含量影响方面,与贮藏前相比,25 ℃、Hr 43%条件下贮藏12 周后6 种花色苷及总花色苷降解量最低（总花色苷含量（72.56 mg/g）降低了23.92%）,4 ℃、Hr 75 %条件下贮藏12 周后总花色苷含量保留率较高;在加工特性方面,25 ℃、Hr 43%及4 ℃、Hr 75 %条件下贮藏12 周后样品的流动性保持较好。综上表明4 ℃、Hr 75%和25 ℃、Hr 43%的环境利于复合果粉贮藏。