微波处理对芝麻出油率及油脂品质的影响

对芝麻油料进行微波处理,选择微波功率、微波时间、增湿比例、缓苏时间为影响因素,饼残油率为考察指标,进行单因素实验,再在单因素实验结果基础上,进行正交实验,确定最佳微波条件,最后对比未经微波处理和最佳条件微波处理后所得油脂的品质。结果表明,微波处理能够提高芝麻出油率,且微波处理能够提高油中芝麻素和芝麻林素的含量,但对芝麻油的色泽、碘值、酸值、主要脂肪酸含量影响不大。微波处理后芝麻油的过氧化值会提高,但其含有的芝麻素、芝麻林素等抗氧化物质会使其氧化稳定性提高。微波处理油料可用作油料的预处理。     

马铃薯淀粉介电处理理化性质研究

以马铃薯淀粉为原料,研究射频和微波加热对马铃薯淀粉的颗粒形态、内部结构、直链淀粉含量、溶解度和膨胀度、热特性和黏度特性的影响。结果发现:淀粉经微波处理比经射频处理使淀粉表面更粗糙,压痕凹陷也更多。射频处理后直链淀粉含量高于微波处理后的淀粉。而微波处理后淀粉颗粒的体积平均粒径均大于射频处理后的体积平均粒径。射频处理改变了淀粉的晶型且结晶度降低,微波处理晶型不变,但结晶度增加。射频处理后淀粉溶解度和膨胀度高于微波处理。淀粉糊化温度:微波处理过的淀粉原淀粉射频处理过的淀粉。射频处理过的淀粉峰值黏度始终高于微波处理过的淀粉。射频处理的淀粉崩解值高于微波处理。     

微波对苦瓜叶绿素的影响

采用响应面分析法研究不同微波处理条件下苦瓜叶绿素含量的变化并建立相应的回归模型.结果表明,微波功率、微波处理时间对苦瓜叶绿素的影响达到极显著水平,而切片厚度和载样量影响则不明显.各因素的影响大小排列如下:微波功率、微波处理时间、切片厚度、载样量.各因素间交互作用分析表明,微波功率与微波处理时间、微波处理时间与载样量之间存在着一定的交互作用;微波功率与苦瓜切片厚度、微波功率与载样量、微波处理时间与切片厚度、切片厚度与载样量之间交互作用不明显.     

微波辅助水蒸气法提取柠檬精油工艺研究

研究了微波辅助水蒸气法提取柠檬精油加工工艺。通过单因素试验研究剪切粒度、微波处理功率、微波处理时间、NaCl添加量等因素对提取率的影响。再通过正交试验进一步优化提取条件,得出影响柠檬精油出油率的因素的主次顺序为微波处理时间＞NaCl添加量＞微波处理功率。最终确定了微波辅助水蒸气法提取柠檬精油最佳工艺为微波处理时间4 min,微波功率400 W,NaCl添加量为2%。柠檬精油的提取率为0.326 8%。     

微波处理降低小麦胚芽油中非水化磷脂含量的工艺优化

目的:获得最低非水化磷脂(nonhydratable phospholipids,NHP)含量的小麦胚芽油。方法:采用微波法处理小麦胚芽,以初始水分含量、微波时间、微波功率为影响因素,以小麦胚芽油中NHP含量为考察指标,通过L_9(3~4)正交试验优化获得最佳微波处理工艺。结果:最佳微波处理工艺为小麦胚芽初始水分含量26.0%、微波时间3 min、微波功率480 W。在此工艺条件下,微波处理小麦胚芽的小麦胚芽油提取率为9.22%,较对照和传统烘烤处理分别提高6.21%、1.09%,微波处理、对照、传统烘焙处理NHP含量分别为0.087、15.22、8.04 mg/g。结论:微波处理小麦胚芽能显著降低小麦胚芽油中的NHP含量并提高小麦胚芽油提取率。     

微波辅助提取鸡皮明胶的工艺改进

采用微波和超声波处理,对酸法提取鸡皮明胶的工艺进一步改进.正交实验的结果表明,微波处理时间、微波功率和超声波处理时间是影响明胶提取的主要因素,微波处理时间11min、微波功率560W和超声波处理时间8min为最佳工艺改进组合.     

微波处理对芝麻中脂肪酶活性及木脂素的影响研究

对芝麻进行微波处理,选择初始水分、微波功率以及微波时间为影响因素,芝麻物料脂肪酶活性为考察指标,进行单因素试验,在单因素试验基础上,进行正交试验,确定最佳微波处理条件。同时研究了微波处理对芝麻原料和压榨芝麻油中芝麻素、芝麻林素等微量成分的影响。结果表明,微波处理抑制芝麻中脂肪酶活性的最佳条件:芝麻的初始水分5.35%、微波加热功率640 W、微波加热时间4 min。微波处理前后对芝麻原料中芝麻素和芝麻林素的含量无明显影响,但是有利于提高压榨芝麻油中芝麻素和芝麻林素的含量。     

微波处理对粘胶纤维机械性能影响

利用微波产生的电磁场对粘胶纤维进行处理,分析微波对粘胶纤维服用性能的影响。研究表明:经过微波处理,纤维表面出现了深浅不一、大小各异、分布无规律的坑穴;纤维的断裂强度随着微波处理时间与微波功率的增加而降低,而纤维的质量损失率、表面摩擦系数、断裂伸长率及质量比电阻随着微波处理时间与微波功率的增加而上升。     

微波预处理对芝麻油品质影响

该文通过对芝麻进行不同条件的微波处理,探究微波处理对于芝麻出油率及芝麻油品质的影响,重点研究芝麻油中芝麻素、芝麻林素、维生素E等微量成分在不同微波处理条件下的变化规律。结果显示:微波处理不仅能够有效提高芝麻出油率,还能够有效改善芝麻油品质,提高芝麻油中微量成分的含量。不管是在一定功率,不同微波处理时间或者一定时间,不同微波功率时,芝麻油的氧化稳定性都增强,色泽变浅。但是,芝麻油的过氧化值呈现不同的变化规律。微波处理对芝麻油的酸值、皂化值等影响不大。     

微波法快速提高蛋清粉凝胶强度及其机理的研究

利用MWS-8微波工作站对鸡蛋清粉进行微波处理,确定了微波处理的最佳工艺条件为处理功率600W,处理时间2min.通过对微波处理过程中蛋白粉凝胶强度、表面疏水性、巯基数目、蛋白质相对分子量分布的研究推测了在微波处理各阶段促使蛋白粉凝胶强度增加的主要机理.     

不同浸渍工艺对夏黑葡萄醪理化指标及颜色的影响

以热浸渍法、冷浸渍法、常温浸渍法为基础,通过部分添加不同浓度的二氧化硫和果胶酶,探究不同浸渍工艺对葡萄醪中单宁、总酚含量、pH值、色度、色调等指标的影响。结果表明,冷浸渍法（浸渍温度4 ℃、二氧化硫添加量50 mg/L、浸渍时间13 h）浸提时,葡萄醪中单宁含量6.884 mg/L,总酚含量122.332 mg/L,pH值3.85,色调最低,色度最高;常温浸渍法（浸渍温度20 ℃、二氧化硫添加量50 mg/L、浸渍时间13 h）浸提时,葡萄醪中单宁含量7.612 mg/L,总酚含量134.756 mg/L,pH值3.85,色调最低,色度最高;热浸渍法（浸提温度80 ℃,浸渍时间100 min）浸提时,葡萄醪中单宁含量23.451 mg/L,总酚含量264.688 mg/L,pH值3.43,色调最低,色度最高。     

中国烟草产业竞争范式分析

本文以竞争力的内涵构成及其相互关系分析为基础,分析了竞争力的四个构成要素（关系要素、资源要素、能力要素、知识要素）与企业竞争力的具体表现形式（产品力、销售力、资本力、品牌力）以及供应链的制度竞争力、组织竞争力、技术竞争力、认知竞争力之间的映射关系,提出了竞争力的多面体结构.在前人提出的各种有关竞争力理论的基础上,归纳出作者研究的理论分析范式：从环境视角出发的竞争环境分析范式;从市场视角出发的市场竞争均衡范式;从厂商视角出发的基于能力的厂商竞争范式.     

Meat is the Meal and Status is by Meat: Recognition of Rank,Wealth, and Respect Through Meat in Turkana Culture

Although milk is the main meal and major contributor to nutritional requirements of the Turkana nomads, livestock-meat increasingly becomes central to the diet whenever the milk supply declines, and as the dry season progresses. Major social obligations are performed and networks made, maintained, and extended using livestock-meat, whose apportionment is based on seniority and power, which are equated to age and the order of marriage for females at the homestead feast. Age, the position in the hierarchy of the generation-set, and wealth, are the considerations for meat distribution at the males-only meat feast. Being the rare, desirable and major food item donated, exchanged, or offered in social transactions and as the main food in the dry season elevates its status. The analysis suggests that livestock-meat, a high status food, reveals gender, rank, respect, and perceived status of the Turkana pastoralist on social occasions.     

Meat is the Meal and Status is by Meat: Recognition of Rank, Wealth, and Respect Through Meat in Turkana Culture

Although milk is the main meal and major contributor to nutritional requirements of the Turkana nomads, livestock-meat increasingly becomes central to the diet whenever the milk supply declines, and as the dry season progresses. Major social obligations are performed and networks made, maintained, and extended using livestock-meat, whose apportionment is based on seniority and power, which are equated to age and the order of marriage for females at the homestead feast. Age, the position in the hierarchy of the generation-set, and wealth, are the considerations for meat distribution at the males-only meat feast. Being the rare, desirable and major food item donated, exchanged, or offered in social transactions and as the main food in the dry season elevates its status. The analysis suggests that livestock-meat, a high status food, reveals gender, rank, respect, and perceived status of the Turkana pastoralist on social occasions.     

玫瑰花、枸杞、龙眼复合保健饮料工艺优化研究

本文主要以玫瑰花、枸杞、龙眼肉为原料,经预处理、混合调配、均质、杀菌、冷却等工艺,以感官评价为考察指标,经正交试验得最佳配方组合为玫瑰花汁添加量为30%、枸杞汁10%、龙眼肉汁20%、蔗糖添加量6%、柠檬酸0.04%,卡拉胶0.04%,CMC-Na0.1%,黄原胶为0.03%。     

脂肪酶氨基酸及其二联体与最适温度的相关性分析

基于34条微生物脂肪酶序列,用多元逐步回归法分析了影响脂肪酶最适温度的氨基酸及其二联体.结果表明:与最适温度呈正相关性的氨基酸是Y,负相关性的有I、S、K;呈正相关性的氨基酸二联体有IR、KS、NY、SA、ST和YR,负相关性的有DK、DY、IS、KA、WS、YS和QI.通过对相关性氨基酸二联体在耐热和不耐热脂肪酶中空间位置的分析发现:与最适温度呈正相关性的氨基酸二联体多数位于α-螺旋区,且分布在酶蛋白表面;而呈负相关性的多数位于β-折叠区和无规则卷曲区,一般分布于酶蛋白内部,并常出现在多肽链的N或C端.     

茶叶中铝、铅、砷、汞、铬、镉含量的分析及危害评价

目的研究福建省市售茶叶中金属元素含量情况,通过分析茶叶中重金属含量情况,评估其对人体的健康风险情况。方法在福建省市场随机抽取不同品种茶叶98份,用微波消解法处理茶叶,电感耦合等离子体质谱法(inductively coupled plasma mass spectrometry,ICP-MS)检测茶叶中铝、铅、砷、汞、铬、镉的含量。结果98批市售茶叶中的铅、砷、汞、铬、镉5种重金属元素含量都在国家标准范围之内,目前暂无茶叶中铝含量相关限量标准,但其危害作用有限。98份市售茶叶中铅、砷、铬、铝检出率均为100%,铬、汞的检出率分别为95.9%、37.8%。各元素靶标危害系数(target hazard quotient,THQ)排名依次为铝>铬>砷>铅>镉>汞,危害指数(hazard Index,HI)为0.2589,铝对危害指数的贡献率为45.2%。按照不同茶叶种类进行分类,其危害指数排名依次为黑茶>乌龙茶>绿茶>红茶。按照茶叶产地进行分类,其危害指数排名依次为云南>福建>浙江。结论福建省市售茶叶中这6种金属元素存在一定程度的污染,但危害指数为0.2589,小于1,对人们的健康风险较低,但仍应持续监测茶叶中金属元素的含量情况。     

Evaluation of fruit authenticity and determination of the fruit content of fruit products using FT-NIR spectroscopy of cell wall components

An analytical procedure using Fourier transform near infrared (FT-NIR) spectroscopy and chemometrics with multivariate techniques for the rapid determination of the fruit authenticity and for the quantification of the fruit content was developed, based on the cell wall constituents (alcohol-insoluble residue, AIR, and hemicellulose, HC). The contents of rhamnose, fucose, arabinose, xylose, mannose, galactose, and glucose in the hemicellulose fraction of apricots, peaches, and pumpkins determined by gas chromatography were used as references. Furthermore, spectral information was correlated with the fruit content and the gravimetric data obtained from sequential fractionation of the alcohol-insoluble residue. Samples of self-made and commercial apricot and peach fruit preparations, jams, and spreads were included in the investigations. Hemicellulose from 109 samples and AIR from 92 samples was recorded, and principal component regression was used to create calibration models relating chemical and gravimetrical reference values to spectral data. The calibration models provided a good predictability in comparison with the results obtained by reference methods. Good agreement was also obtained for the prediction of the neutral sugar composition of the HC and the fruit content from the AIR. FT-NIR spectroscopy allowed a rapid, accurate and non-destructive assignment of specified fruit from spectral data of the HC fraction and the AIR. Thus, FT-NIR could be applied for investigations on quality control complementing, or even replacing, gas chromatography as the most widespread method for the determination of neutral sugars. Furthermore, preliminary investigation on classification of fruit blends was performed. The probability of belonging to a specific fruit was significantly lowered or precluded for samples with fraudulent admixture like peach or pumpkin to apricot, or pumpkin to peach.     

改性壳聚糖的制备及其在鞣革废水中的应用

本文以过硫酸铵和亚硫酸氢钠为引发剂,在N2保护下,以丙烯酰胺为接枝物,对壳聚糖进行改性,制得了壳聚糖接枝丙烯酰胺共聚物（CAM）,并将其应用于处理铬鞣废水。确定了以壳聚糖接枝共聚物在处理含铬废水中的最佳加入量,适宜的搅拌时间、搅拌速度和最佳pH值等条件。结果表明：对铬鞣废水进行絮凝处理时的CAM的最佳用量为2 mg（CAM）.L-1（废水）,pH值为7.8时,搅拌速度为200 r.min-1,搅拌时间为3 min,沉降时间为4 h,其絮凝效果最好,Cr（Ⅲ）的去除率达到94%。