精细化作业管理在腰英台油田采油工程中的运用

腰英台油田属特低渗油藏,主要存在着腐蚀、偏磨、结垢严重等问题,并伴有结蜡和出砂的现象,作业井次长年居高不下。通过认真制定和严格执行“五小”措施,精,心应用“五防治理”配套工艺技术,各项工程指标有了明显改善,采油工程水平大为提高,为油田的发展奠定了坚实的基础。     

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Black carrots (BCs) are a rich source of stable anthocyanins (ACNs). The purpose of this study was to evaluate the effects of clarification and pasteurisation on ACNs of black carrot juice (BCJ). Monomeric ACNs, ACN profile and percent polymeric colour were determined during processing of BCJ. While depectinisation and bentonite treatments resulted in 7% and 20% increases in monomeric ACN content of BCJ, respectively, gelatine–kieselsol treatment and pasteurisation resulted in 10% and 3–16% reduction. Percent polymeric colour decreased after clarification, but substantially increased in samples subjected to heat. ACNs of BCJ samples were identified by HPLC–MS. Unclarified BCJ contained cyanidin-3-galactoside-xyloside-glucoside-ferulic acid as the major ACN, followed by cyanidin-3-galactoside-xyloside-glucoside-coumaric acid, and cyanidin-3-galactoside-xyloside-glucoside. After depectinisation, two more ACNs (cyanidin-3-galactoside-xyloside and cyanidin-3-galactoside-xyloside-glucoside-sinapic acid) were also identified. These results indicated that depectinisation and bentonite treatment had positive effect on the colour of BCJ, while gelatin–kieselsol treatment and pasteurisation had negative effect.     

Absence of allergenic residues in experimental and commercial wines fined with caseinates

The possible presence of allergenic residues in wines treated with one of the potassium caseinates used as fining agents has been investigated.     

火工药剂细化技术评价与展望

论述了国内外火工药剂细化技术的研究概况 ,针对敏感起爆药的特殊性 ,借鉴其他领域超细材料制备方法 ,提出用微乳液合成法制备超细敏感起爆药。     

Determination,content analysis and removal efficiency of fining agents on ochratoxin A in Chinese wines

A simple and convenient HPLC-FD detection method for ochratoxin A (OTA) with a high detection limit and a short run time has been developed. OTA has been found in most samples of Chinese market wine, including domestic and imported wines, but the content was not very high. Only a few wines showed an OTA content that exceeded the EC and OIV limits, indicating that most Chinese market wines were safe. The OTA intake for Chinese from wine was 0.017 ng/kg (bw) per day, which was lower than the SCF and JECFA limits and also lower than in many other countries. This was mainly due to the low per capita wine consumption in China, but it is still necessary for the Chinese government and wine makers to monitor OTA levels in wine and to establish relevant regulations. An egg white treatment (0.20 mg/mL, 48 h) was the best removal method for OTA.     

Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments

 Changes in the concentrations of hydroxybenzoic acids, hydroxycinnamic acids and their esters, monomeric and dimeric derivatives of flavan-3-ol, and flavonols, as well as in the UV-visible absorbances of pale Sherry wines were studied. The wines were subjected to four different fining treatments: casein + bentonite, casein + bentonite + activated charcoal, casein + bentonite + polyvinylpyrrolidone (PVPP) and casein + bentonite + Riduxhigh. Based on the results, the treatments including activated charcoal and PVPP were the most effective at decreasing the overall concentration phenolic compounds, with no significant difference between them. Likewise, these treatments provided the best results in relation to wine colour in the visible spectral region, and particularly at 420 nm, at which wavelength browning compounds are usually measured. Received: 24 March 1997 / Revised version: 11 June 1997     

Mass spectrometry detection of egg proteins in red wines treated with egg white

The need of label declaration for egg proteins is temporarily suspended when they are used as a processing aid in winemaking, because of a lack of scientific data concerning their actual permanence as residual proteins in fined wines.The possibility to detect residual egg proteins in red wines treated with a commercial egg white preparation was studied. By using an immunochemical method residual egg proteins were detected in the experimental red wines only for doses of fining agent of 50 g/hL or higher, whereas no residual proteins were detected by this system in a commercial red wine.A simple method based on the recovery and identification of the wine fining proteins by liquid chromatography coupled with tandem MS (LC-MS/MS) in a gel-free approach was developed. This allowed the detection of egg proteins in red wines fined down to 5 g/hL of commercial egg white preparation and also in the commercial red wine. These results indicate that the analytical approach here suggested is superior to the immunochemical methods in detecting egg proteins in wines. Therefore hypersensitivity reactions after consumption of wines treated with egg proteins can be a real risk for egg-allergic people.     

Effects of fining treatment and storage temperature on the quality of clarified banana juice

The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 °C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbiological, and sensory quality of clarified banana juice were evaluated during storage. Fining treatment, storage temperature and storage time had a significant (p<0.001) effect on turbidity, total polyphenol and browning index of clarified banana juice. Turbidity and browning index of juice were reduced by fining treatment with bentonite and a combination of gelatin and bentonite but increased with storage temperature and storage time. A significant decrease in total polyphenol content and increase in turbidity and browning index were detected for all juice samples during storage. However, it was noted that changes were significantly greater in control juice stored at higher temperature than in juice stored at 4 or 25 °C for up to 6 months. Sensory evaluation revealed that juices treated with bentonite or a combination of gelatin and bentonite and stored at 4, 25 or 37 °C were acceptable for up to six months, whereas untreated juice stored at 37 °C was only acceptable for up to 16 weeks.     

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins

The fining action of commercial proteins and insoluble fibres for wine proanthocyanidin (PA) were compared. Fibres were prepared from fresh apple and grape sources, and their corresponding pomaces. PA removal by fibre was via adsorption, and required a higher dose to achieve a fining effect comparable with proteins. A principal component analysis data model revealed that PA molecular mass was significant in defining the fining response, and reflected changes in the proportion of the dominant terminal PA subunits catechin and epicatechin, but not epicatechin-3-O-gallate. For PA extension subunits, changes in epigallocatechin were inversely correlated with epicatechin and epicatechin-3-O-gallate. Generally, the application of proteins and fibres reduced PA molecular mass. Selectivity for PAs by subunit composition was variable between treatments, but differences were minor. This work demonstrates the potential use of fibres as an alternative to proteins in winemaking. Benefits, and possible limitations of such an approach are discussed.     

热变形参数对Cr14-Co13-Mo5-Ni2齿轮钢晶粒的影响

试验Cr14-Co13-Mo5-Ni2齿轮钢由5 t VIM+1 t VAR双真空冶炼,利用Gleeble-1500热模拟机试验研究了Cr14-Co13-Mo5-Ni2钢形变温度(1040~1080℃),形变量(20%~60%)和形变速率1~20 s^-1对钢的晶粒尺寸的影响。结果表明,形变温度1040℃、形变量60%、形变速率20 s^-1时,Cr14-Co13-Mo5-Ni2齿轮钢具有细小圆整均匀的晶粒组织,晶粒平均尺寸为4.03 μm。