Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

The potential of by-products generated during extra-virgin olive oil (EVOO) filtration as a natural source of phenolic compounds (with demonstrated bioactivity) has been evaluated using pressurized liquid extraction (PLE) and considering mixtures of two GRAS (generally recognized as safe) solvents (ethanol and water) at temperatures ranging from 40 to 175 °C. The extracts were characterized by high-performance liquid chromatography (HPLC) coupled to diode array detection (DAD) and electrospray time-of-flight mass spectrometry (HPLC-DAD-ESI-TOF/MS) to determine the phenolic-composition of the filter cake. The best isolation procedure to extract the phenolic fraction from the filter cake was accomplished using ethanol and water (50:50, v/v) at 120 °C. The main phenolic compounds identified in the samples were characterized as phenolic alcohols or derivatives (hydroxytyrosol and its oxidation product), secoiridoids (decarboxymethylated and hydroxylated forms of oleuropein and ligstroside aglycones), flavones (luteolin and apigenin) and elenolic acid derivatives. The PLE extraction process can be applied to produce enriched extracts with applications as bioactive food ingredients, as well as nutraceuticals.     

含纤维素类生物质的生物制氢

首次报道了以消化污泥为天然产氢菌源,以含纤维素类生物质(脱油花生饼和棉籽饼)为底物,通过批式试验实现生物制氢的研究结果。系统考察了菌种来源、底物预处理、培养时间、发酵反应温度等因素对含纤维素类生物质(脱油棉籽饼和花生饼)产氢能力的影响,考察了液相发酵末端产物组成随培养时间的变化规律。实验结果表明,在脱油花生饼和棉籽饼初始浓度分别为80g/L和100g/L的条件下,经稀盐酸预处理后二者的产氢能力分别从27.37mL/g和9.24mL/g增加至42.4mL/g和15.4mL/g,与未经预处理的脱油花生饼和棉籽饼相比,二者的产氢能力分别提高了54.9%和66.7%。生物气的主要组成为氢气和二氧化碳,发酵液的主要组成为乙醇、乙酸和丁酸,整个发酵产氢过程没有检测到有意义的甲烷气体存在。     

Spatial distribution of biomass consumption as energy in rural areas of the Indo-Gangetic plain

Biomass is widely used as energy source in rural households in India. Biomass samples and socio-economic data have been collected at district level in the rural areas of Indo-Gangetic plain (IGP), India to determine the emissions of trace gases and aerosols from domestic fuels. Dung cake, fuelwood and crop residue are main sources of energy in rural areas of the IGP. Dung cake is the major domestic fuel (80-90%) in the rural areas of Delhi, Punjab, Haryana, Uttar Pradesh, Bihar and West Bengal, whereas, 99% of rural households in Uttarakhand use wood as the main energy source. Using crop production data and usage of crop residues as energy, new consumption values have been estimated (21.13 Mt). Present information on the domestic fuel usage would be helpful in determining budgets estimates of trace gases and aerosols for India.     

月饼配料等对月饼质地的影响

文章对碱水、防腐剂、乳化剂以及糖浆等困素对月饼质地的影响作了研究,质地的测量采用了TA-XT2i物性测定仪。结果表明适当提高饼皮中糖浆与碱水的添加量,降低饼皮的厚度,可以降低月饼的硬度,改善口感。     

纤维素酶降解大豆细胞壁生产豆腐的研究

研究了以大豆为原料，通过浸泡降解大豆细胞壁提取大豆蛋白生产豆腐的生产过程中，添加一定量的高科技生物技术产品“纤维素酶”，来提高浸泡大豆时的胀豆率和豆腐得率及风味的影响因素。结果表明：纤维素酶中所含有的纤维素酶和半纤维素酶在浸泡大豆时起到很好的降解大豆细胞壁的作用。最适宜的工艺条件是：纤维素酶用量为0.1%，30℃恒温浸泡6h，pH值控制在5～6之间。     

滤饼结构与分数维

对４种不同粒度的赤铁矿及其絮凝物料的真空过滤滤饼，进行了扫描电镜拍照和图像分析。揭示了添加絮凝剂对滤饼结构的影响以及滤饼结构与物料粒度的关系。在此基础上，利用小岛法测定计算了各种滤饼孔隙断面边界的分数维。滤饼孔隙边界的分数维可以很好地反映滤饼的微观结构，分数维值愈大，滤饼孔隙愈不规则，孔隙内壁愈粗糙，表面积愈大。     

应用神经网络对微球形聚焦测井进行泥饼校正

应用反向传播神经网络对西安石油勘探仪器总厂生产的３１０６ＸＡ微球聚焦测义的泥校正图版进行拟合，并采用分区域和插值增加样品点的误差控制技术，实现对微球形聚焦测量进行实时校正或测后处理校正。     

金属月饼盒的设计

在进行市场调研和多年从事金属包装设计的实践基础上，论述了金属月饼盒设计的市场特点和发展趋势。对月饼铁盒的多种设计方法进行分析并介绍几种新型月饼铁盒结构。     

SB70变频器在锌带收卷控制上的应用

本文介绍了如何使用森兰SB70系列高性能矢量控制变频器的转矩限幅功能实现锌带无张力传感器的收卷控制。     

用硫脲紫外法测定菜籽饼粕中硫代葡萄糖甙的检测分析及讨论

用目前使用最广泛、简便的硫脲紫外吸收法，对脱毒菜籽饼粕中硫代葡萄糖甙进行了检测，并对检测报告进行分析。在肯定检测硫甙改进方法^[1]的前提下，对此提出两点改进意见：明确“氨性乙醇”的确切制备法；对紫外测定中用来检测异硫氰酸酯(ITC)、嗯唑烷硫酮(OZT)两种硫甙所用空白进行了重新选择。实践表明，改进后的方法检测成功率高，重现性好，更利于初测者掌握和广泛应用。