口服制剂掩味方法的研究进展

综述了药物掩味方法的研究进展,对不同的技术进行了总结.开发药物制剂时,正确运用这些方法与技术,不影响药物的物理、化学稳定性和生物利用度.     

利用生物技术从啤酒酵母泥中提取生物蛋白质的研究

蛋白质缺乏是国际性问题，应用生物技术从啤酒废酵母中，提取生物蛋白质以增加食用蛋白质来源是该课题选择的目的。啤酒酵母为单细胞微生物，其蛋白质是生物蛋白质。在纤维素组织的细胞内，蛋白质含量高，其中人体所需的八种必需氨基酸的组成，近似理想的模式，并含丰富的优质蛋白质资源，且含B族维生素、无机盐、微量元素等。在该试验中，比较了单酶、双酶、化学处理等方法，经过除杂、脱苦、破壁、分离、提取、精制、喷雾干燥等工序，制成优质蛋白质，含量高速70．75％，并含VB、VB6、VD等，含钙、铁、锌、硒等微量元素和无机盐等。经过试验，获生物蛋白质产品较佳的工艺过程。     

用减压膜蒸馏淡化罗布泊地下苦咸水

考察了减压膜蒸馏过程淡化高浓度盐溶液过程中温度、浓度、真空度对膜通量的影响,结果表明:膜的渗透通量与温度的倒数呈指数关系,高真空度下膜的通量与膜两侧水蒸气分压平方根的差呈直线关系,这种直线关系说明了水蒸气在膜孔内的传质过程是以扩散为主;当盐溶液浓度达到一定量时,浓度的增大对膜通量的影响较小.将减压膜蒸馏应用于新疆罗布泊地区地下苦咸水的淡化处理,可获得馏出液电导率均小于10μS/cm的较好效果.     

高寒地区碾压混凝土拱坝施工技术

介绍了在高寒地区的新疆石门子水库碾压混凝土拱坝,在恶劣气候条件下的施工技术及冻融保护措施。     

TAS2R38 Bitter Taste Receptor Expression in Chronic Rhinosinusitis with Nasal Polyps: New Data on Polypoid Tissue

Studies have shown differences in TAS2R38 receptor expression in patients with chronic rhinosinusitis (CRS) compared to healthy controls. Known agonists of TAS2R38 stimulate epithelial cells, leading to robust intracellular nitric oxide (NO) production, which damages bacterial membranes, enzymes, and DNA, but also increases ciliary beat frequency. In this study we examined, using qRT-PCR, the expression of TAS2R38 receptor in nasal polyps (NP) of patients with CRS (N = 107) and in inferior turbinate mucosa (ITM) of patients with CRS and controls (N = 39), and confronted it with clinical features and the severity of the disease. The expression was shown in 43 (50.00%) samples of ITM in the study group (N = 107), in 28 (71.79%) in the control group (N = 39) (p = 0.037), and in 43 (46.24%) of NP. There were no differences in levels of the expression in all analyzed tissues. Patients who rated their symptoms at 0–3 showed higher TAS2R38 expression in ITM in comparison to the patients with 8–10 points on the VAS scale (p = 0.020). A noticeable, however not significant, correlation between the TAS2R38 expression in ITM and the Lund–Mackay CT score was shown (p = 0.068; R = −0.28). Patients with coexisting asthma had significantly higher receptor expression in the NP (p = 0.012). Our study is the first to confirm the presence of the TAS2R38 receptor in NP. Expression of the TAS2R38 receptor is reduced in the sinonasal mucosa in patients with more advanced CRS with NP.     

一种新型YWY有机膦缓蚀剂

研制了一种新型YWY有机膦缓蚀剂,应用重量法、电化学方法及扫描电镜等手段对合成的有机膦缓蚀剂YWY在苦咸水条件下的缓蚀性能及其缓蚀机理进行了研究。实验表明,该缓蚀剂可与碳钢表面螯合形成致密的覆盖膜,表现出明显的阴极型缓蚀剂特征。在缓蚀剂浓度大于12mg／L时,可使氯离子浓度大于30000mg／L的苦咸水／碳钢体系腐蚀速率降至0．03mm／a以下,达到国家耐蚀级标准。     

感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系。麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数。结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系。利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6%~136.4%,对竹笋苦味的解释程度达63.4%~132.0%,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因。     

Modifying Bitterness in Functional Food Systems

The functional foods sector represents a significant and growing portion of the food industry, yet formulation of these products often involves the use of ingredients that elicit less than desirable oral sensations, including bitterness. Promising new functional ingredients, including polyphenolics, may be more widely and readily employed in the creation of novel functional foods if their aversive bitter taste can be significantly reduced. A number of approaches are used by the industry to improve the taste properties and thus the acceptance of conventional foods that elicit excessive bitterness. This article reviews the most commonly employed techniques, including the use of bitter-modifying additives, which may prove useful for successfully introducing new functional ingredients into this rapidly growing sector.     

苦瓜系列产品的研制

苦瓜具有良好的食用和药用价值,但由于其带有明显的苦味,而不容易被消费者所接受。采用新鲜苦瓜为原料,通过控制苦瓜成熟度及采用酶处理、调配、热烫等加工方法,解决了苦瓜明显苦味所带来的口感缺陷,保持了苦瓜特有的清香,研制出多种风味独特的苦瓜系列产品。