八角籽挥发油的提取研究与气相色谱-质谱分析

以水蒸气蒸馏法和索氏法提取八角籽挥发油,通过GC-MS分析手段对两种方法所得挥发油的主要成分进行了分析比较,用峰面积归一化法确定各组分的相对含量;结果表明,索式法提取率较高,八角籽挥发油的颜色相对较深;在化学成份上,从水蒸气蒸馏法所得八角籽的挥发油中共分离出16个色谱峰,鉴定了15种,占被测总含量的97.66%,其主要成分为小茴香灵(51.27.%)、n-棕榈酸(16.61%),4-甲氧基肉桂醛(4.96%)等。而从索氏法所得八角籽的挥发油中共分离出18个色谱峰鉴定了11种,占被测总含量的93.22%,其主要成分为大茴香脑(78.81%)、n-棕榈酸(6.58%)、小茴香灵(5.19%)等;为八角籽这一药用资源的综合开发利用提供实验科学依据。     

气相色谱-质谱法测定八角籽挥发油的化学组成

采用水蒸气蒸馏法提取八角籽挥发油,通过气相色谱- 质谱分析手段对广西三种八角籽挥发油的主要成分进行分析比较,用峰面积归一化法确定各组分的相对含量。通过比较研究表明：角花八角籽油的提取率最高,干枝的次之,大红的最低;在化学成分上,三种八角籽油的主要成分因品种的不同而有区别,从三种八角籽的挥发油中共分离出19 种化学成分,大红八角籽油的成分相对单一,主要成分为小茴香灵(49.77%)、α- 香柠檬烯(21.52%)、4- 甲氧基肉桂醛(14.80%);角花八角籽油主要成分为小茴香灵(47.50%)、n- 棕榈酸(16.61%)、4- 甲氧基肉桂醛(4.96%);而干枝八角籽油的成分较为复杂。     

百香果籽挥发油的提取研究

以水蒸气蒸馏法和索氏法提取百香果籽挥发油,通过GC-MS分析对所得挥发油的主要成分进行了比较,用峰而积归一化法确定各组分的相对含量;结果表明,索式法提取的百香果籽挥发油的得率较高;水蒸气蒸馏法从中共分离出22个色谱峰,鉴定了19种,占被测总含晕的95.91%,其主要成分为亚油酸乙酯(25.64%)、2,4-二甲基庚烷(24.16%)、亚油酸(14.17%)、棕榈酸乙酯(7.04%)等:索氏法从中共分离出18个色谱峰鉴定了17种,占被测总含量的98.88%,其主要成分为2,4-二甲基庚烷(35.13%,)、反式肉桂醛(16.71%)、反式苘香脑(12.52%)、α-荜澄茄烯(11.45%)等;为百香果这一药用资源的综合开发利用提供科学依据.     

广西八角茴油的提取及其成分研究

以广西凌云县产的干枝八角、角花八角和大红八角的干果为原料,分别以水蒸气蒸馏法和索氏法提取挥发油,采用GC-MS对挥发油进行分析,用峰面积归一化法确定各组分的相对含量.通过比较研究表明:索氏法提取率较高,提取的八角油颜色较深,化学成分较为复杂;水蒸气蒸馏法提取八角油的有效成分中反式茴脑的相对含量较高.两种方法均表明大红八角油中反式茴脑最高,角花的次之,干枝的最低;而且干枝八角油中富含草蒿脑,其相对含量为28.94%(水蒸气蒸馏法)和27.35%(索氏法).     

八角茴香油的化学成分及其抗氧化性研究

以广西三种八角茴香(大红八角、干枝八角、角花八角)为原料研究其挥发油的化学成分及抗氧化性能。以石油醚为溶剂、索氏法提取挥发油,通过GC-MS分析手段对挥发油的大部分成分进行了分析,并用峰面积归一化法确定各组分的相对含量;采用Fenton法及邻苯三酚法探讨了三种挥发油的抗氧化性能。结果表明:干枝八角、角花八角挥发油中茴香醛(对甲氧基苯甲醛)的含量分别高达21.25%,10.46%;三种挥发油都具有一定的抗氧化性,其中干枝八角挥发油对.OH及O.清除效果最好。     

灵芝菌丝体挥发油的GC/MS分析及在卷烟中的应用

为开发新型天然菌物烟用香料,采用同时蒸馏萃取法提取灵芝菌丝体挥发油,用GC/MS法对挥发油成分进行了分离鉴定,并用该挥发油进行卷烟加香试验.结果表明:①从灵芝菌丝体挥发油中共鉴定出39种挥发性成分,主要有亚油酸、棕榈酸、芳樟醇、大茴香醛、糠醛及吡啶等;②灵芝菌丝体的挥发油可以增加烟气的回甜感,降低因烟气粗糙带来的干燥感.     

两种方法提取降香黄檀籽挥发油的成分分析

采用同步蒸馏萃取和超声波辅助石油醚浸提两种方法提取降香黄檀籽挥发油,气象色谱-质谱联用法进行化学成分分析,分别鉴定出31种和81种化合物。同步蒸馏萃取法提取的挥发油主要成分为p,p,p-三苯基-亚胺磷（35．3％）、二（1-甲基乙基）过氧化物（16．4％）、1-甲基-1H-吡咯（5．2％）和3,3,6-三甲基-1,5-庚二烯-4-酮（4．7％）等;超声波辅助石油醚浸提法提取的挥发油主要成分有a-氢过氧基二乙醚（28．7％）、11,14-二烯二十酸甲酯（6．3％）、棕榈酸（5．5％）和γ-生育酚（5．4％）等。     

舞草挥发性成分的气相色谱/质谱分析

目的:分析舞草挥发油的化学成分。方法:采用微波萃取法从舞草中提取挥发油;用气相色谱-质谱法对其化学成分进行分离鉴定;用归一化法测定其相对含量。结果:分离出70个峰,其中鉴定了42种成分,占挥发油色谱峰面积的89.03%。结论:舞草挥发油的主要成分为1,3-二(3-苯氧基苯氧基)苯、植酮、棕榈酸、二十二烷等,百分含量依次为:37.70%、6.60%、21.61%、6.73%。     

芥蓝籽油脂肪酸组分GC-MS分析

采用索氏提取法提取芥蓝籽油，样品甲酯化后，经CC—MS分离与分析，鉴定出19种脂肪酸组分。主要成分包括α-亚麻酸（31．64％）、亚油酸（16．08％）、花生一烯酸（15．94％）、油酸（15．79％）、棕棕榈酸（5．93％）、硬脂酸（3．15％）等，其中饱和脂肪酸含量合计11．80％，不饱和脂肪酸含量合计85．790k，     

萝卜籽油成分研究

日的：研究不同品种萝卜籽粗脂肪的含量及脂肪酸组成，并利用GC—MS分析不同品种萝卜籽挥发性成分的组成及含量。方法：用索氏提取法测定粗脂肪含量，用溶剂提取挥发油成分，用气相色谱-质谱联用仪进行定性分析，结合计算机检索技术，对化学成分进行分离鉴定，面积归一化法测定各成分的相对含量。结果：研究结果表明，具有较大的开发应用价值。NIST、WILEY化合物谱库检索，应用气相色谱峰萝卜籽含油高（≥30％），油中含不饱和脂肪酸多，具有较大的开发应用价值。     

蛋白质水解度测定方法综述

对目前国内外常用的蛋白质水解度测定方法进行了综述，其中pH—state方法是通过滴定水解过程中释放的质子测定DH；OPA、TNBS及国内常用的水合茚三酮和甲醛等测定方法是利用游离氨基的反应测定DH。     

聚多元羧酸盐的合成及应用

研究了聚多元羧酸盐的合成方法及反应机理,将其应用于洗涤剂和PVC制品中分别代替三聚磷酸钠和邻苯二甲酸二丁酯,证明有良好效果。     

SEROLOGIC IDENTIFICATION OF SPECIES OF ORIGIN OF SAUSAGE MEATS

SUMMARY: A partially purified immunoglobulin G (lgG) solution prepared from the serum of species to be tested was heated to the specifications for sausages. The resulting supernatant fluid was decanted and the precipitate washed with saline and used to immunize rabbits. The supernatant fluid was used to sensitize tanned sheep red blood cells. The immune serum was rendered monospecific by absorptions with heterologous, heated lgG precipitates. A sample of monospecific immune serum was absorbed with a washed homogenate of sausage. Aliquots of the monospecific immune serum, both untreated and sausage absorbed, were tested with cells sensitized with the homologous heated lgG supematant fluid. A significant reduction of titer by sausage absorption indicated that the sausages contained the meat homologous to the immune serum.     

BASIS OF STABILITY OF AMINE SALTS OF LINOLEIC ACID

SUMMARY— The mechanism and generality of the known stabilization against autoxidation conferred on linoleic acid by certain basic amino acids, such as lysine and arginine, was investigated. Basic amino acids were the only class of compounds found to confer the effect. However, the smallest basic amino acid, 2,3-diaminopropionic acid, was not effective, nor was αβω-diaminc acid, 3,6-diaminohexanoic acid, although a simple isomer of lysine. The stabilization was observed only in the solid phase. Inclusion of sodium chloride in the solid matrix was deleterious to the effect. A large number of physical and chemical observations were made and correlated but it has not been possible to draw detailed conclusions about the mechanism of stabilization, nor can a detailed structure of the stabilized complex be suggested. The cause of the phenomenon appears to be closely associated with the physical arrangement of the ions in the crystal lattice.     

STABILITY OF AQUEOUS EMULSIONS OF THE ESSENTIAL OIL OF HOPS

Hop oil emulsions prepared from different varieties of hops have been found to exhibit enhanced physical stability on the addition of blends of the emulsifiers Span 20/Tween 80 or Span 60/Tween 60. Examination of the particle size and volume distributions of an emulsion by use of a Coulter Counter was found to be an excellent method of monitoring its stability. An indication as to the relative efficiency of emulsifiers can be obtained from Coulter Counter measurements on hop oil emulsions after storage for 4 days. The use of an ultracentrifuge provies a rapid means of testing emulsion stability and hence the effectiveness of emulsion stabilizers.     

矩阵乘积的行式,列式

给出了ｍ×ｍ矩阵与ｍ×ｎ矩阵的行（列）式的表达式．若Ａ＝ａ１１ａ１２…ａ１ｍａ２１ａ２２…ａ２ｍ……ａｍ１ａｍ２…ａｍｍＢ＝ｂ１１ｂ１２…ｂ１ｎｂ２１ｂ２２…ｂ２ｎ……ｂｍ１ｂｍ２…ｂｍｎ分别是ｍ×ｍ，ｍ×ｎ矩阵，则｜Ａ｜｜Ｂ｜＝｜ＡＢ｜＋∑ｉ１＜ｉ２＜…＜ｉｔｊ１＜ｊ２＜…＜ｊｔ１≤ｔ≤ｍｎ－ｔ≥ｍＮＢｉ１ｉ２…ｉｔｊ１ｊ２…ｊｔＮＡＢ１…ｍ（－１）ｓｔ＋１ｊｔ＋１…（－１）ｓｎｊｎ其中ｉ１，ｉ２，…，ｉｔ是１，２，…，ｍ中ｔ个数码；ｊ１，ｊ２，…，ｊｔ，ｊｔ＋１，…，ｊｎ是１，２，…，ｎ的一个排列；ｓｒ＝π（ｊ１，ｊ２，…，ｊｔ，ｊｒ）（ｒ＝１，２，…，ｎ）是排列ｊ１，ｊ２，…，ｊｔ，ｊｒ的反序数．     

百年风尚

一场流光溢彩、赏心悦目的展览,一段百年风尚演进的传奇旅程,一次东西方文化艺术的完美对话。2013年9月13日,“博萃臻艺一中西方珍宝艺术展”在辽宁省博物馆举行了隆重的开幕仪式,法兰西共和国驻华大使白林女士、辽宁省文物局局长丁辉先生、辽宁省博物馆馆长马宝杰先生、卡地亚全球总裁兼首席执行官邓阁仕先生、卡地亚区域行政总裁（北亚洲）陆慧全先生、卡地亚中国区首席执行官陆意斯先生、辽宁省文物店总经理张春鹰先生,以及众多文化界与文博界的贵宾齐聚一堂,共同见证了这场文化艺术盛事。     

基于复合运动理论推导求点的速度及加速度的球坐标法

本文基于点的复合运动理论,用球坐标法推导出点的速度及加速度的计算公式,进一步论证了理论力学中点的速度,加速度公式的正确性。     

DEVELOPMENT OF CHAINS OF CELLS OF SACCHAROMYCES CEREVISIAE DURING FERMENTATION

The lengths of chains of cells of Saccharomyces cerevisiae were studied during fermentation. Pitching yeast generally contained about half of the total number of cells as two-celled chains. The chain lengths varied during the subsequent fermentation and the variations were characteristic of the strain. Electronic counting assessments of chain length were unreliable.     

EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS

ABSTRACT— The effect of time, temperature and rpm of comminution of emulsions was determined on the dispersion of approximately 25% of beef fat, pork fat or cottonseed oil in frankfurters. The numbers of lipid particles 5 μ or less in diameter increased in frankfurters containing either beef or pork fat as comminution was continued to higher temperatures, with pork fat dispersed more thoroughly. Fat tended to separate from frankfurters containing beef fat in particles 200 μ or more in diameter. In contrast, no specific degree of dispersion of particles 5 μ or less in diameter consistently indicated emulsion stability, or its lack. Increased rpm during comminution produced an increased dispersion of beef or pork fat. Under the same conditions pork fat was dispersed more finely than beef fat. Dispersion of cottonseed oil produced finely dispersed particles beyond the resolution of light microscopy, as was confirmed by electron microscopy which showed a substantial number of particles to be less than 1 μ in diameter.