啮合异向双螺杆挤出机中捏合块元件对PE-HD/PS不相容体系混合效果的研究

在常规啮合异向双螺杆上引入不同错列角和不同捏合盘厚度的捏合块元件,将其用于高密度聚乙烯/聚苯乙烯（PE-HD/PS）不相容体系的混合,观察混合体系的相态并分析分散相的粒径。结果表明,增加捏合块元件后啮合异向双螺杆挤出机的分散混合能力得到了提高;捏合块的错列角和捏合盘的厚度对PE-HD/PS不相容体系分散相PS的重均粒径和粒径分布指数有较大影响。     

镀铜工艺中基础电镀材料的技术发展及进步

介绍了磷铜球的选择及使用要点,参与电镀铜反应机理;新型材料的使用,可大大提高镀件的质量,增加生产的稳定性,并降低原料的耗用与成本,以及液体化学品替代固体的优点。     

双螺杆捏合机理及其捏合段设计

定性分析了捏合段的混合及输送机理，讨论了捏合块错列角、螺棱间隙、捏合块头数、螺杆转速等因素对混合质量及输送能力的影响，并由此提出了一些捏合段设计时应注意的问题。     

立式捏合机桨叶转矩分析

建立了立式捏合机桨叶传动关系和转矩力学模型，应用ANSYS—CFX仿真软件，进行捏合机桨叶在混合高粘度流体时的受力数值模拟，得出了桨叶在捏合工作状态下，单输入多输出的各轴转矩分配定量结果，为捏合机桨叶和传动系统设计提供理论依据。     

Enhanced dissolution and bioavailability of grapefruit flavonoid Naringenin by solid dispersion utilizing fourth generation carrier

Context: Naringenin (NRG), the aglycone flavonoid present in grapefruits, possesses anti-inflammatory, anti-carcinogenic, anti-lipid peroxidation and hepato-protective effects. However, it is poorly soluble in water and exhibits slow dissolution after oral ingestion, thus restricting its therapeutic efficacy.

Objective: With the aim to enhance the dissolution rate and oral bioavailability of NRG, solid dispersion technique has been applied using Soluplus® as carrier.

Methods: Solid dispersions of NRG were prepared by solvent evaporation and kneading methods using various ratios (1:4, 3:7, 2:3 and 1:1) of NRG:Carrier. Characterization of the optimized formulations was performed using Fourier transform infrared spectroscopy, differential scanning calorimetry (DSC) and X-ray diffraction (XRD) analysis. The in vivo behavior of the optimized formulations was also investigated in Wistar Albino rats.

Results: NRG solid dispersion showed a significantly higher solubility and drug dissolution rate than pure NRG (p?Conclusion: Based on these results, it was concluded that solid dispersion technique markedly enhances the in vitro drug release and in vivo behavior of the grapefruit flavonoid NRG.     

基于揉混处理和扩散波谱分析的大豆分离蛋白流变特性研究

对不同加工条件下大豆分离蛋白流变特性的研究有助于理解通过挤压生产的组织化植物蛋白纤维状结构的形成过程。以大豆分离蛋白为实验材料,在双轴揉混仪中以80℃,含水率分别为50%、65%、80%,以及持续搅拌50min和搅拌10min暂停30min再搅拌10min间歇搅拌两种模式,研究大豆分离蛋白表观稠度,并采用扩散波谱仪表征搅拌后大豆分离蛋白的微流变特性。实验结果显示:随含水率从50%增加至80%,大豆分离蛋白达到峰值表观稠度所需时间增长,峰值稠度增大；50%和65%含水率稠度曲线均呈先增大后衰减至稳定的趋势,80%含水率稠度曲线则呈阶段性上升。表观稠度达到峰值10min后的下降幅度显示,较高含水率(65%)且持续搅拌所形成的蛋白质体系下降幅度较小,较含水率50%和间歇搅拌所形成的体系稳定。扩散波谱显示:含水率较低(50%)时,蛋白质倾向于形成网格较大(55nm)、连续性较差的结构,储能模量较低；增加含水率至65%~80%,或在较高含水率(65%)时持续搅拌,所形成的网格较小(5~11nm),储能模量较高。研究结果表明:水分含量对揉混中蛋白交联行为影响较大,降低水分减弱了蛋白质形成网络结构的能力；提高含水率可促进蛋白质团聚,减小网格大小；持续机械搅拌也可形成网格较小的蛋白质连续结构。