电导法研究胶质液泡稳定性

应用电导法考察了溶剂极性和溶液离子强度对胶质液泡稳定性的影响,并提出了胶质液泡的稳定性模型。测量得到的电导率值k_t随时间t的变化曲线出现a、b和c三个明显不同的区域。由增比电导率值k_r随时间变化关系曲线的陡峭程度和a区所占时间,分析了溶剂种类和溶液离子强度对胶质液泡稳定性的影响。根据电导率值变化敏感的b区的动力学分析,结合胶质液泡液滴的上升、聚并和破乳等体系不稳定因素提出了胶质液泡稳定性模型。胶质液泡体系模型拟合值与稳定性实验测量数据的符合程度是令人满意的。     

超临界流体萃取天然产物传质模型

为开发超临界流体萃取天然产物过程简单可靠的传质理论模型,对其传质机理进行了分析,由微分质量衡算方程经合理简化得到了动力学模型的解析解.定义了新准数B_z(可以确切地表征萃取过程的动态传质状况)和特征时间t_k,当t=t_k时,-dr_c/dt取得极小值,其原因可能是由内扩散传质阻力与内扩散传质推动力（浓度差）相竞争的结果.采用此数学模型计算了完全萃取时间t_ex、萃取收率Y随时间t的变化以及流体流率Q对萃取收率Y的影响,计算结果与文献中的实验数据吻合良好.本模型简单可靠,可用于超临界流体萃取天然产物过程的预测、分析、设计、模拟和优化.     

乙烯基MQ硅树脂的热性能研究

利用1H-NMR和29Si-NMR表征以及热失重方法相结合研究了水玻璃法乙烯基MQ硅树脂的结构;利用TGA测试方法,研究了乙烯基MQ硅树脂的热分解稳定性,并利用Kissinger、Flynn-Wall-Ozawa和Coats-Redfern热分析方法求得乙烯基MQ硅树脂最大失重区的热分解动力学方程,其热分解动力学方程为:dα/dt=5.2×10~8(1-α)[-ln(1-α)]~(3/4)exp(-2.16×10~4/T)。     

2,2-二(4-羟基-3,5-二硝基苯基)丙烷和2,2-二(4-羟基-3-硝基苯基)丙烷热分解动力学研究

用热分析方法(TG,DTA)、热分解气相色谱和红外光谱等联合手段,对双酚A的二硝基取代产物和四硝基取代产物[2,2-二(4-羟基-3,5-二硝基苯基)丙烷和2,2-二(4-羟基-3-硝基苯基)丙烷]的热稳定性和热分解反应动力学进行了研究,发现它们的稳定性与硝基取代的数目有关,热分解具有失去一端并带走一个甲基的共同机理,然而热分解动力学方程形式不同分别是:dα/dt=50.90e(-E/RT)(1-α)和dα/dt=59.06 e(-E/RT)(1-α)3,从电荷分布均衡点出发对上述现象进行理论探讨。     

SO2－4/Fe2O3-γ-Al2O3固体超强酸催化剂的制备

通过浸渍法制备SO^2－₄/Fe₂O₃(SF)固体超强酸，将γ-Al₂O₃纳米纤维通过粘附的方法负载到固体超强酸SO^2－₄/ Fe₂O₃上，制得SO^2－₄/Fe₂O₃-γ-Al₂O₃(SFA)固体超强酸催化剂,并选用乙酸和丁醇的酯化反应来测试SO^2－₄／Fe₂O₃-γ-Al₂O₃(SFA)固体超强酸催化剂的催化性能，在不同催化剂种类、不同γ-Al₂O₃加入量、不同焙烧温度和时间以及不同浸渍液种类和浓度的条件下，对催化活性进行了分析和讨论。     

纳米TiO2/P(MMA-BA-MAA)复合粒子的制备及聚合动力学

用乳液聚合法制备了纳米TiO₂/甲基丙烯酸甲酯-丙烯酸丁酯-甲基丙烯酸共聚物［TiO₂/P(MMA-BA-MAA)］复合粒子。考察了乳化剂的浓度、单体的用量比对复合粒子形貌的影响。系统研究了乳化剂浓度、引发剂用量、单体用量比、共乳化剂浓度、反应温度对TiO₂/P(MMA-BA-MAA)复合粒子包覆反应动力学影响。用TEM、FTIR及TG分析等证实P(MMA-BA-MAA)包覆在TiO₂表面形成表面光滑、分散性好的球形核 壳复合粒子。根据动力学实验结果,求出整个乳液聚合包覆反应的反应速率方程,反应的表观活化能为163.0 kJ.mol^-1。推测可能的包覆反应机理应为无机纳米TiO₂表面吸附乳化剂分子形成所谓的TiO₂/surfactant胶束成核或均相凝聚成核。TG结果显示,复合粒子的热稳定性高于相同条件下得到的共聚物的稳定性。ζ电位、接触角实验表明,与纳米TiO₂相比,复合粒子亲水性能下降、亲油性能提高。     

纳米TiO2/P(MMA-BA-MAA)复合粒子的制备及聚合动力学

用乳液聚合法制备了纳米TiO₂/甲基丙烯酸甲酯-丙烯酸丁酯-甲基丙烯酸共聚物［TiO₂/P(MMA-BA-MAA)］复合粒子。考察了乳化剂的浓度、单体的用量比对复合粒子形貌的影响。系统研究了乳化剂浓度、引发剂用量、单体用量比、共乳化剂浓度、反应温度对TiO₂/P(MMA-BA-MAA)复合粒子包覆反应动力学影响。用TEM、FTIR及TG分析等证实P(MMA-BA-MAA)包覆在TiO₂表面形成表面光滑、分散性好的球形核 壳复合粒子。根据动力学实验结果,求出整个乳液聚合包覆反应的反应速率方程,反应的表观活化能为163.0 kJ.mol^-1。推测可能的包覆反应机理应为无机纳米TiO₂表面吸附乳化剂分子形成所谓的TiO₂/surfactant胶束成核或均相凝聚成核。TG结果显示,复合粒子的热稳定性高于相同条件下得到的共聚物的稳定性。ζ电位、接触角实验表明,与纳米TiO₂相比,复合粒子亲水性能下降、亲油性能提高。     

煤的着火特性评价方法研究

本文通过实验获得温升曲线,依据非临界着火定义,求得dT/dt≠0,d2T/dt2=0的点为着火所对应定义的时刻。同时探讨了升温速率、制样方式对着火点的影响。     

室温离子液体1-丁基-3-甲基咪唑磷酸二丁酯的电导率研究

利用磷酸三丁酯与N-甲基咪唑在恒温150℃下一步合成了离子液体1-丁基-3-甲基咪唑磷酸二丁酯,考察了其在丙酮,水,DMF,乙酸溶剂中的电导率及摩尔电导率。实验发现该离子液体在不同溶剂中的电导率(κ)相差很大,其顺序为κa(水)>κb(DMF)>κc(丙酮)>κd(乙酸)。在相同温度下,电导率及摩尔电导率随浓度的增大而增大;在相同浓度下,电导率及摩尔电导率随温度的升高而增大。     

硝化棉(11.92%N)的一级自催化分解反应动力学

用DSC研究了硝化棉(NC,11．92％N)的一级自催化分解反应动力学。结果表明：50％转化率前的DSC曲线可用一级自催化方程描述：dy/dt=-10^16.4exp(-210380/RT)y-10^16.7exp(-171500/RT)y(1-y)50％转化率后的DSC曲线可用如下反应动力学方程描述：dy/dt=-10^16.3exp(-174280/RT)y(n=1)和dy/dt=-10^16.8exp(-171300/RT)y^2.71(n≠1)     

玉米油W1/O/W2型多重乳状液稳定性的研究

高脂食品严重危害着人类健康,这引起人们对低脂食品的的不断追求,因此脂肪替代品的开发越来越受到人们重视。本试验以玉米油和生物高聚物为主要原料通过两步乳化法制备W1/O/W2多重乳状液作为脂肪替代品(FS),以离心稳定性为衡量标准,用显微镜直接观察,探讨了初复乳乳化工艺、各相相对体积比对玉米油W1/O/W2型多重乳状液体系稳定性的影响。结果表明:1.影响玉米油多重乳状液稳定性的主要因素有:复乳的乳化工艺,内水相与油相体积之比等。2.两步乳化工艺中第二步乳化工艺对复乳稳定性影响较大,其规律是随着乳化强度的提高,粒径减小,稳定性呈上升趋势,适宜的乳化条件为7200 r.min.1,13 min,而第一步乳化工艺对复乳稳定性几乎没有影响。3.内水相与油相、初乳与外水相均是影响复乳稳定性的主要因素,前者主要是依靠改变初乳黏度来影响复乳稳定性,后者主要是乳滴间范德华力与电排斥力共同作用的结果,适宜的体积比分别为1:4和1:1。     

Influence of soybean protein isolates-phosphatidycholine interaction on the stability on oil-in-water emulsions

Soybean protein isolates and phospholipids present specific surface properties with synergistic or antagonistic effects on emulsion stability. Oil-in-water emulsions (25∶75 w/w) were prepared using native and denatured soybean isolates (NSI and DSI, respectively) with the addition of phosphatidylcholine (PC) (protein/PC ratio 100∶1 to 10∶1). The effect of ionic strength was also studied by adding sodium chloride (0–100 mM) to the aqueous phase. Analysis of NSI/PC and DSI/PC emulsions showed that the creaming rate diminished upon addition of PC, with the creamed phase showing more stability than those of the control systems. In DSI/PC systems, the coalescence process was partially controlled, as evidenced by a decrease in the size of oil droplets. Both systems were altered by the presence of sodium chloride, with an increase in the creaming rate attributable to flocculation and the coalescence of droplets. Under these conditions, DSI/PC emulsions exhibited a stronger protein-phospholipid interaction than those of NSI/PC.     

Au nanoparticle/graphene oxide hybrids as stabilizers for Pickering emulsions and Au nanoparticle/graphene oxide@polystyrene microspheres

Gold nanoparticle/graphene oxide hybrids (AuNP/GO) were easily fabricated by a redox reaction between GO and chloroauric acid without using any additional reductant and then used to stabilize Pickering emulsions. Factors affecting the properties of the emulsions were studied, including the HAuCl₄/GO mass ratio used to prepare the AuNP/GO, the oil/water ratio, the AuNP/GO concentration, the pH value, and the type and concentration of electrolytes. The emulsions were more stable when stabilized by AuNP/GO made from HAuCl₄/GO mass ratios of 0.375–0.5. High pH values and AuNP/GO concentrations that were too high or too low were unfavorable to the stability of the Pickering emulsions. Adding electrolytes to the systems improved the stability of the Pickering emulsions owing to the reduction of repulsive interactions between AuNP/GO sheets. The AuNP/GO stabilized Pickering emulsions were used to prepare AuNP/GO supported polystyrene (PS) microspheres (AuNP/GO@PS) by polymerizing the Pickering emulsion. The catalytic performance of AuNP/GO@PS for the reduction of 4-nitrophenol was then studied.     

Effect of lipid type on water‐in‐oil‐emulsions stabilized by phosphatidylcholine‐depleted lecithin and polyglycerol polyricinoleate

Water‐in‐oil (W/O, 30:70) emulsions were prepared with phosphatidylcholine‐depleted lecithin [PC/(PI,PE) = 0.16] or polyglycerol polyricinoleate (PGPR) as emulsifying agents by means of pressure homogenization. The effect of lipid type (medium‐chain triacylglycerols, sunflower, olive, butter oil, or MCT‐oil/vegetable fat blends) was investigated in relation to particle size distribution, coalescence stability and the sedimentation of the water droplets. A significant correlation (p <0.05) was observed between the interfacial pressure caused by the addition of lecithin to the pure lipids and the specific surface area of the emulsion droplets (r_s = 0.700), and between the viscosity of the lipids used as the continuous phase (reflecting the fatty acid composition) and the specific surface area of the emulsion droplets (r_s = 0.8459) on the other hand. Blends of vegetable fat and MCT‐oil led to reduced coalescence stability due to the attachment of fat crystals to the emulsion droplets. Lecithin‐stabilized W/O emulsions showed significantly higher viscosities compared to those stabilized with PGPR. It was possible to adjust the rheological properties of lecithin‐stabilized emulsions by varying the lipid phase.     

超高温灭菌乳货架期加速试验的研究

In order to estimate the shelf-life of cow milk sterilized by instant treated with Ultra Heat Temperature(UHT) in a relatively short time, the accelerated shelf-life testing (ASLT) was designed and conducted, selecting the histological change of the sterilized milk caused by fat droplets creaming as its criteria.The stability index (SI) and the viscosity variation of the sterilized milk were determined at preservation conditions of 20, 25, 30, 35, 40 and 45℃, using Turbiscan technology.The result showed that the SI was slightly higher for 25℃ than for 20℃, elevating linearly for temperature from 25℃ to 40℃, and decreased for 40℃ to 45℃.The SI data for 25℃ to 40℃ were fitted well with equation SI_t=0.062t-1.382 (R²=0.990).If a ratio SI_t/SI_25℃ called as accelerated ratio (AR) was defined, the AR values calculated from the equation were 3.6,4.3 and 5.0 for 35, 37.5 and 40℃, respectively, which were agreement with the data from ASLT.So, the model could be used for the prediction of the shelf-life of sterilized milk by UHT process.     

转化乳剂的离子电导和光电导研究

本文研究了ＡｇＢｒＣｌ转化乳剂的离子电导和光电导。随着乳剂中溴含量的增高，其离子电导也随之升高，而光电子寿命则降低。ＡｇＢｒＣｌ乳剂的离子电导主要取决于其组成；ＡｇＢｒＣｌ转化乳剂的光电子寿命主要受隙间银子浓度的影响，隙间银离子浓度越大，光电子寿命越短。     

Effect of depolymerized mango pulp as a stabilizer in,oil-in-water emulsion containing sodium caseinate

The effect of pectin in mango pulp in term of reducing sugar (45–100 mg glucose/g fresh weight) on oil-in-water emulsion stability was investigated in systems containing sodium caseinate (0–6% (w/w)) and oil (20% (w/w)). Emulsion stability was evaluated from average droplet size, viscosity and creaming stability. Results showed that emulsion made from enzyme treated mango pulp had small average droplet size which led to more creaming stability than emulsion made from non-enzyme treated mango pulp. Increasing degree of hydrolysis for pectin in mango pulp significantly affected creaming stability (p ≤ 0.05) but had no significant effect on average droplet size of the emulsion (p > 0.05). The emulsion with excellent stability was found that made from depolymerized mango pulp with reducing sugar content of 60 mg glucose/g fresh weight (DP 60) and 2% (w/w) sodium caseinate. In addition, it was found that DP 60 could be used as an alternative stabilizer for oil-in-water food emulsion.     

制备纳米BaSO4的W/O微乳液体系组成及稳定性

以Triton X-100/正己醇/环己烷/水制成W/O微乳反胶团体系，通过测定体系的电导率和观察液晶相的出现确定相点绘制了各体系的拟三元相图，研究了温度、盐浓度和油相组分对W/O微乳液体系稳定性的影响.实验发现助表面活性剂与表面活性剂的配比对微乳液的稳定性有显著影响.随着温度的升高，W/O微乳液稳定区域减小，可通过升高温度对微乳液进行破乳；与以纯环己烷为油相的体系相比，油相中含有少量正己烷的体系具有更优异的性质.所得结果为利用该W/O微乳液体系制备纳米颗粒提供了基础数据.     

Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions

In this work a comparative study of emulsifying and surface behaviors of native whey soy proteins (NWSP) and denatured whey soy proteins (DWSP) with those of native soy isolates, denatured soy isolates (DSI), and sodium caseinate was done. These samples showed different molecular mass distributions in gel filtration profiles. Dissociation and soluble high-M.W. species in DWSP and DSI were observed. Lower interfacial and surface pressure values were obtained with native samples. Thermal treatment and salt addition enhanced tensioactivity in all fractions. Backscattering measurements of all oil-in-water emulsions, which exhibited a trimodal size distribution of droplets, showed the existence of a negative correlation with the median diameter of droplets. Greater droplet sizes were observed with NaCl addition. The NWSP emulsion had the lowest stability against creaming. Denaturation of this sample increased stability and favored air incorporation in emulsions. Destabilization depends not only on median droplet size but also on floc formation and structure. NaCl addition negatively affected the creaming stability only in emulsions formulated with soy isolates. The use of denaturation to enhance the surface and emulsifying properties of whey soy proteins would allow their use in food emulsions.