多功能复配液应用于纸质文物保护

将纳米氧化镁、羟乙基纤维素、聚氧化乙烯和纳米二氧化钛复配制备具有脱酸、加固和抗菌功能的多功能复配液,并将其应用在纸质文物的脱酸和修复方面。结果表明,经过复配液处理后,纸张表面pH值从3.69提升至8.75,碱残留达到0.620 mol/kg,纸张抗张强度由421 N/m提升至546 N/m;再经热老化后,纸张表面pH值仍能达到8.21,碱残留达到0.600 mol/kg,抗张强度仍能保持在521 N/m,从而起到了持续保护的作用。复配液处理后的纸张具有一定的抑菌效果,抑菌圈直径达到28 mm。     

Removal of naphthenic acid from diesel by complex deacidification agents

Naphthenic acid in diesel was removed by complex deacidification agents consisting of sodium hydroxide and ethanol. The effect of all parameters on removing naphthenic acid from diesel was reviewed systematically. On the basis of single factor experiments, orthogonal experiments were performed to optimize the deacidification process. The results showed that the optimum deacidi?cation process was that the volume ratio of sodium hydroxide to ethanol was 2:1, the volume ratio of complex deacidification agents to diesel was 1.4:1, the reaction temperature was 303 K, the reaction time was 50 s, and the standing time was 30 min. The acidity of the diesel was reduced from 135.52 mg KOH/100 mL to 4.52 mg KOH/100 mL, and the deacidi?cation rate reached 96.66% under the optimum process; thus the treated diesel met the quality requirements.     

Characterisation of malolactic conversion by Oenococcus oeni to reduce the acidity of apple juice

The high concentration of malic acid is responsible for the acidity and sourness in apple juice. Bio‐conversion of malic acid to lactic acid through malolactic conversion (MC) in apple juice using Oenococcus oeni was investigated. When apple juice was inoculated with O. oeni (1 × 10⁶ CFU mL^?1), over 90% of malic acid was converted into lactic acid within 96 h at room temperature. When pH of apple juice was adjusted to 4.1 prior to inoculation, MC was completed within 60 h. MC was enhanced at a higher temperature (30°C) when compared with room temperature. The rate of MC was directly proportional to the number of bacteria added and MC was completed within 24 h at 1 × 10⁹ CFU mL^?1 initial cell density. MC occurred equally under aerobic and anaerobic conditions. The sensory analysis of partial MC‐applied juice when compared against control revealed potential for use of MC for manufacture of low‐acid apple juice.     

减二线馏分油催化分解脱酸工艺研究

减二线馏分油是生产润滑油的主要原料,但其中的环烷酸在炼油厂的加工过程中会产生严重的腐蚀问题。采用机械滚球法制备镁铝水滑石催化剂,将其用于中海减二线馏分油催化分解脱酸反应,考察反应条件对催化剂脱酸性能的影响。研究结果表明,镁铝水滑石是一种有效催化分解脱除减二线馏分油中环烷酸的催化剂,通过机械滚球技术制备的镁铝水滑石催化剂具有强度大、孔结构较好等特点,在反应温度为320 ℃、反应时间为60 min、催化剂与原料油质量比为20%、反应压力为0.1 MPa的工艺条件下,中海减二线馏分油的酸值从4.32 mgKOH/g降到0.46 mgKOH/g,能够满足炼油厂在不进行材质升级条件下加工减二线馏分油的需要。     

野生毛葡萄产地来源耐酸降酸酵母的筛选鉴定及其特性研究

采用苹果酸降解指示培养基从野生毛葡萄产地来源土壤、毛葡萄果实和自然发酵醪中快速筛选苹果酸降解酵母菌,从946株初筛酵母菌中获得3株苹果酸强降解酵母菌。经菌落形态、培养特征、生理生化特征以及分子生物学方法鉴定,分别命名为酿酒酵母L3（Saccharomyces cerevisiae L3）、酿酒酵母Y1（Saccharomyces cerevisiae Y1）和解苹果酸裂殖酵母D2（Schizosaccharomyces malidevorans D2）。降酸特性试验结果表明,3株菌均能有效降解苹果酸,其中酿酒酵母L3的降解率达到86．4％。实验结果为实现毛葡萄酒一步发酵产酒和降酸提供了优良酵母资源。     

植物乳杆菌在青梅汁中的生长及苹果酸乳酸发酵特性研究

以自制总酸含量为2.38%（以苹果酸计）的青梅汁为原料,采用植物乳杆菌LP-L134-1-P的苹果酸乳酸发酵（MLF）对青梅汁进行生物降酸,研究了在青梅汁中植物乳杆菌LP-L134-1-P接种量、pH、温度、糖含量和柠檬酸-柠檬酸钠的对生长及其酸代谢的影响。结果表明：由植物乳杆菌LP-L134-1-P发酵的青梅汁,其总酸总体呈先上升再下降的趋势;pH值为3.50,接种量为108 CFU/g时,能正常引发MLF,且接种量越大,MLF的降酸幅度越大;接种量为109 CFU/g,pH值为3.50时,发酵温度≥25 ℃时,才能引发MLF;接种量为109 CFU/g,pH值≥3.10时,即能引发MLF,且pH值越高,越容易发生MLF;在青梅汁中添加1.00%的葡萄糖,植物乳杆菌LP-L134-1-P使体系的酸度只升不降,证实植物乳杆菌LP-L134-1-P优先代谢葡萄糖转化成乳酸,抑制了MLF的发生;在柠檬酸-柠檬酸钠缓冲体系中,植物乳杆菌LP-L134-1-P不能使体系的酸度降低,证实植物乳杆菌LP-L134-1-P不能单独利用柠檬酸作为碳源,进行MLF。     

离子交换树脂314对荔枝酒的降酸处理研究

采用正交实验法研究离子交换树脂314对荔枝酒的降酸效果,试验结果表明,离子交换树脂314的最佳降酸条件为:固液比为1:10,搅拌速率为200 r/min,处理时间为60 min。在此条件下处理荔枝酒,并用酒石酸回调总酸,挥发酸含量为0.35 g/L,效果理想。     

米糠油脱酸工艺的选择和产品方案的设计

针对米糠油的特点,对物理精炼和化学精炼的脱酸工艺进行了比较并设计了化学精炼联产方案.指出米糠油精炼工艺必须要考虑毛米糠油中游离脂肪酸和谷维素的综合利用,米糠油的产品需要强化营养油这个特征,而不能削弱这个特征.并提出了一级油和四级油的联产设计方案,使米糠油营养价值和经济效益最大化.     

Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines

Herein, we evaluate the applicability of previously characterized commercial and indigenous Saccharomyces cerevisiae strains and non-S. cerevisiae species for the deacidification of white and red wines at a pilot scale. The effect of the refermentation process (mixture of acidic wine with musts from freshly crushed grapes or with residual marc) as well as micro-oxygenation (MO) on acetic acid removal efficiency and wine aromatic composition was also assessed in a red wine. The commercial strains S26 and S29 efficiently reduced both acetic acid (43 and 47%, respectively) and sugar (100%) after 264 h of refermentation of an acidic white wine that was supplemented with grape must. Similar results (60-66% of acetic acid removal) were observed for red wine deacidification using grape must, independently of MO. When residual marc was used for deacidification, strain S26 removed 40% of acetic acid, whereas strain S29 did not initiate refermentation with or without MO. Wines obtained by refermentation with the must had significantly lower acetic acid and a higher total SO₂ concentration in comparison to the wines deacidified by the grape marcs. The volatile aroma compound's composition of deacidified red wines was dependent on the refermentation process used, rather than on MO. The marc-deacidified wine obtained by the use of strain S26 and without MO achieved the best sensory classification. When data from all analytical and sensory evaluation were combined, Principal Component Analysis (PCA) separated the wines into three distinct groups according to the strain and the refermentation process independently of MO. We successfully established an efficient and cheap enological solution for the rectification of volatile acidity of wines.     

直馏柴油碱洗-吸附分离脱酸技术的实验研究

针对直馏柴油碱洗电精制脱酸工艺存在的不足,研发了一种新的直馏柴油碱洗-吸附分离脱酸技术。采用自制的实验装置,在评选出的最佳柴油脱酸操作条件下(氢氧化钠与环烷酸的摩尔比为1.05,碱液中氢氧化钠质量分数为15%,温度为60℃,空速为3.0 h~(-1),洗水用量为0.5%),对酸度为101.8 mg/(100 mL)的直馏柴油进行了连续脱酸处理,精制柴油酸度小于7 mg/(100 mL),回收环烷酸粗酸值为192.71 mg/g,可满足一级品85号酸的质量标准[SH/T0530—92(1998)]。结果表明:与传统的柴油碱洗电精制脱酸工艺比较,该工艺碱液中氢氧化钠质量分数提高了7.5～15.0倍,完全消除乳化,洗水回用率57.5%,碱渣排放量减少86.7%～93.3%,具有一定的工业应用前景。