商务皮具关联产品的颠覆性创新 ——以多功能工具卡为例

作为皮革制品最具代表性的产品,商务皮具在如今的商务办公背景下已经成为广大商务人士的必备产品,而多功能工具卡从商务皮具的应用场景入手实现了颠覆性的功能创新,对传统类型的EDC工具产生了极大的冲击.究其原因,多功能工具卡从商务皮具的相关产品这一角度出发,在传统产品技术外开辟了全新的研发路径,其颠覆性的功能设计极大地便利了商...     

亚心形扁藻培养基的优化及光合特性

以均匀实验设计方法优化亚心形扁藻(Platymonas subcordiformis)培养基,采用U10*(108)均匀设计实验考察NO3--N, PO43--P, 缓冲体系(Tris-HAc)三因素对亚心形扁藻生长的影响,同时也考察了与其光合作用相关的PSII光化学活性、藻液pH、集光色素3个指标的变化. 结果表明,在NO3--N 9.5 mmol/L, PO43--P 0.34 mmol/L, Tris-HAc 6.7 mmol/L的优化条件下,亚心形扁藻生长迅速,15 d藻细胞密度增殖到(8.28±0.51)×106 mL-1. Tris-HAc体系能够维系藻细胞在最优pH条件下增殖,高浓度氮源利于PSII光化学活性保持恒定和集光色素的积累,从而提高了光能利用效率,促进藻细胞生长.     

企业文化与公司治理范式关系的研究

从中国国有企业10余年的改革经验看到,仅仅理顺投资主体,使投资人到位,还不能说是已建立起了现代企业制度,更宽泛地说,没有适合国情、地域经济特点的公司治理结构,还称不上现代企业制度.以往对公司治理结构的研究多从公司所有者、董事会和高级经理人员及公司相关利益者之间的一种权利和利益分配与制衡关系上进行,很少看到从企业文化的视角来探索公司治理结构.基于民族文化对企业文化的影响,进而对公司治理结构产生影响,来触及公司治理结构的深层内涵,为我国公司建立适应国情的公司治理结构提供科学的参考.     

Electroanalytical determination of the sunscreen agent octocrylene in cosmetic products

An electroanalytical method was developed to detect and quantify the sunscreen agent octocrylene (OCR) in cosmetic products. The method was based on electrochemical reduction, using voltammetric techniques. OCR was reduced at -0.97 V vs. Ag/AgCl on a glassy carbon electrode using a mixture of Britton-Robinson buffer (0.04 mol L(-1)) and ethanol (7 : 3, v/v) as the supporting electrolyte solution. Under optimized conditions and square-wave voltammetry, OCR response was linear from 5.0 × 10(-6) to 8.0 × 10(-5) mol L(-1) (r = 0.9995), with a limit of detection of 2.8 × 10(-6) mol L(-1). The proposed electroanalytical method proved simple, fast and suitable for detection and quantification of OCR in samples of cosmetic products, with satisfactory results in the recovery test and analytical determination in real samples.     

微生物发酵产阿魏酸酯酶及释放阿魏酸研究概述

对微生物发酵法产阿魏酸酯酶以及释放阿魏酸的国内外研究进展进行综述,重点介绍阿魏酸酯酶的微生物来源、理化性质及阿魏酸酯酶分子克隆专利,同时对释放阿魏酸的生产工艺及影响因素进行简单总结,为探讨新产品的生产工艺提供参考信息。     

优良保加利亚乳杆菌菌株的筛选及增殖培养

以24株德氏乳杆菌保加利亚亚种菌株为材料,通过发酵特性分析,包括产酸、产粘、后酸化及发酵风味质地等感官特性,从中筛选出具有优良发酵特性的菌株L3,LB和M28.并对LB菌株的增殖培养基进行了初步探讨,为酸奶发酵剂的开发奠定一定基础.     

不同培养条件对银杏愈伤组织生长及黄酮含量的影响

以胚为外植体,通过固体培养,研究了培养基,激素和光照对银杏愈伤组织诱导的影响,以及继代培养中激1素和活性炭对愈伤组织生长和产黄酮的影响,结果表明:愈伤组织的诱导的最佳条件为DCR培养基+1.0mg/L2,4-D+0.5mg/LBA+完全暗条件培养。继代培养过程中既能促进愈伤组织生长又使黄酮含量最高的处理为0.3mg/LBA+2.0mg/L2,4-D,活性炭抑制愈伤组织生长但能促进黄酮的积累。     

辐照技术在肉制品杀菌保鲜中的应用

辐照是利用原子能射线的辐照能量对食品杀菌处理来保存食品的一种物理方法,其具有环保、安全、高效的特点,应用于肉制品杀菌可以有效抑制或消灭致病或致腐微生物。本文简要介绍辐照杀菌机理,国内外辐照食品现状,辐照食品的安全性评价及辐照肉类标准,并重点介绍60Co-γ射线辐照、电子束辐照以及X 射线辐照在肉制品杀菌保鲜中的研究进展,总结影响辐照杀菌效果的因素。探索了X 射线辐照应用于肉制品杀菌保鲜中的可行性和优势,展望了未来X 射线辐照作为一种先导性的储备技术应用于食品辐照领域的可能性。     

离子色谱法检测硝酸盐亚硝酸盐前处理方法的研究

目的 利用离子色谱法检测乳及乳制品中亚硝酸盐、硝酸盐,在实际检测中用该国标方法在前处理样品时,存在沉淀样品不完全进而影响检测准确性、重复性不理想的弊端,为提高检测的准确性,缩小检测偏差,需对国标方法中样品的前处理改进。方法 样品经乙腈沉淀脂肪蛋白质后,采用相应的方法提取和净化,以氢氧化钾溶液为淋洗液,阴离子交换柱分离,电导检测器检测。以保留时间定性,外标法定量。结果 该方法克服了乳及乳制品GB5009.33-2010第三法检测检出限高及检测用时长,精密度低的的弊端。结论本方法适合于乳及乳制品定量测定。     

Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark

ABSTRACT: Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of fried products during storage in the dark were studied. Flour dough pieces (2 cm × 2 cm × 0.1 cm) were fried at 160 °C for 1 min in sesame oil-added soybean oil. Concentrations of sesame oil in the frying oil were 0%, 10%, and 20% by volume. Fried products were put into a glass bottle, and the bottles were tightly sealed and stored at 60 °C in the dark for 18 d. Lipid oxidation of fried products was determined by fatty acid composition changes and conjugated dienoic acid (CDA) and p -anisidine (PA) values. Tocopherols and lignan compounds in the fried products were determined by high-performance liquid chromatography. Relative content of linolenic acid decreased, and CDA and PA values increased during storage of the fried products in the dark. Fatty acid composition change and CDA and PA values during storage were lower in the products fried in sesame oil-added soybean oil than in the products fried in soybean oil without sesame oil. The results clearly showed that addition of roasted sesame oil to soybean oil at 10% and 20% during frying decreased the lipid oxidation of fried products during storage in the dark for 18 d by extension of induction period and decrease in decomposition of oxidized lipids. Fried products contained 134 to 267 ppm tocopherols and 0 to 148 ppm lignans before storage; however, their contents decreased during storage in the dark. Lignan compounds were more stable than tocopherols, and the rate of tocopherols degradation was lower in the products fried in sesame oil-added soybean oil than in the products fried in soybean oil without sesame oil, which could be because of protection of tocopherols from degradation by lignan compounds.