Iron oxide nanoparticles synthesized by controlled bio-precipitation using leaf extract of Garlic Vine (Mansoa alliacea)

Iron (III) oxide nanoparticles were synthesized through green chemistry by the controlled reduction of hepta hydrous iron sulphate using the leaf extract of Garlic Vine. The crystalline phase of trivalent iron embedded in the primitive lattice of hexagonal β-Fe₂O₃ was obtained under the space group P3 (143). The scattered lines and considerably broadened peaks in the x-ray diffraction pattern indicate that the samples formed are crystallites of nano regime rather than bulk or amorphous in nature. Further, the size and the microstrain of the nanocrystallites were estimated through Hall Williamson analysis. The abundance of elemental iron present in the sample was estimated through Atomic Absorption Spectroscopy, whilst the UV visible analysis and FT-IR measurements, in accordance with XRD result, endorsed the formation of iron (III) oxide nanocrystals with iron predominantly occupying the octahedral sites. The band gap energy (2.84 eV) corresponds to the best fit is found to be for indirect allowed semiconducting transition between valance and conduction bands. Further, the TGA measurements were performed to identify the presence of capped polymer over the surface of nanoparticles, the organic decomposition temperature and phase transformation of meta-stable β-Fe₂O₃ to stable α-Fe₂O₃ at temperature above 500 °C.     

12MeV、4.2kW电子直线加速器的辐照应用

研究了能量为６～１２ＭｅＶ、平均束功率为４．２ｋＷ的工业辐照用电子直线加速器的应用。结果表明,它在对改装半导体器件（二极管、三极管、可控硅）参数特性,大蒜辐照抑制发芽和食品辐照杀菌保鲜综合辐照加工方面更为合适。     

大蒜提取物沸腾干燥过程研究

采用系统设计和分析方法,通过对大蒜提取物的浓缩液在流化床干燥制粒机中的干燥制粒实验,得出了进风温度、进风量、喷雾空气压力、喷雾速度等主要参数的优化值;通过对FL-5型沸腾制粒机的改造,达到了改善颗粒的均匀度的目的.     

大蒜及大蒜精油的化学成分

本文综述了大蒜及大蒜精油的化学成分,着重讨论了大蒜的特征风味成分和重要的生理活性物质-大蒜素等含硫化合物,对其在产后加工中的生成机制作了简要的阐述。     

大蒜的营养成分及其保健功能

本文主要论述了大蒜的功能性成分及保健作用,并从化学、保健和药理作用等方面分析了大蒜的利用潜力和发展前景,最后提出了大蒜的食用注意事项。     

超临界流体萃取大蒜油的工艺研究

对温度、时间、压力对超临界二氧化碳萃取大蒜的影响进行了研究，通过正交试验得到最佳的工艺条件，并对试验所得产物进行测定。     

Volatile compounds on the surface and within Iberian dry-cured loin

The profile of volatile compounds from external and internal areas of Iberian dry-cured loin was studied by headspace solid-phase microextraction. Higher levels of 16 volatile compounds (hexane, decane, 3-methylbutanal, several sulphur compounds and some aromatic hydrocarbons) were detected in the outer part of the loins. These differences could be owing to several factors, such as greater exposure to oxygen and dehydration conditions in the surface of the product, which favour oxidation reactions and Strecker degradation of amino acids. Moreover, the addition of spices on the surface and the proximity of a mould layer growing on the surface of the product could also contribute to the higher levels of these compounds on the external layer. However, other sulphur compounds coming from spices showed similar levels on the surface and within the loins. This different behaviour could be a consequence of different diffusion rates depending on the features of the compound and the matrix.     

紫色土增施单质硫对大蒜生长发育和硫素营养的影响

对紫色土施用单质硫条件下大蒜生长发育及硫素营养吸收和代谢进行了研究。结果表明,大蒜株高、叶面积、经济产量(蒜头)和经济系数以中等供硫水平最高,而茎粗和生物产量则以高硫水平最大。大蒜能耐高浓度的硫素供应,在0～120kghm-2供硫情况下,其全硫(TS)、水溶性硫(SS)和无机硫(Io-S)含量均随供硫量的增加而上升,小分子水溶性含硫氨基酸含量(Ws-S)以低硫水平最高,而大分子蛋白质硫含量(Wis-S)以中等供硫水平时最高,与大蒜素含量的变化一致。大蒜素含量与不同硫组分比率的关系分析发现,大蒜素含量与Ws-S/TS呈极显著的正相关(r=0.752 ),与Io-S/SS呈显著的正相关(r=0.702 )。全氮含量与全硫含量变化趋势一致,全磷含量以低硫水平时最高,全钾含量以中等供硫水平时最高。     

大蒜精油对食用油脂的抗氧化特性

以过氧化值（POV）为指标研究了大蒜精油对花生油的抗氧化性能。结果表明：大蒜精油对花生油具有较强的抗氧化作用，且具有剂量效应关系；添加了大蒜精油的花生油应尽量贮存于低温条件下；VC、柠檬酸、酒石酸对大蒜精油的抗氧化作用均有协同增效作用；大蒜精油与合成抗氧化剂混合使用时，其抗氧化能力均好于只添加单一抗氧化剂的效果；使用0．2％大蒜精油和0．04％大蒜精油＋0．005％PG为花生油的抗氧化剂时，可使花生油在20℃下的贷架寿命由4．2个月延长至24．3个月和14．1个月。     

大蒜深加工生产技术

本文介绍了大蒜饮料、大蒜油、大蒜蜜、大蒜粉的加工工艺及操作要点。