Synthesis and ferromagnetic property of new binary copper iron pyrophosphate CuFeP2O7

The pyrophosphate of CuFeP₂O₇ was synthesized through one step-thermal synthesis at 500 °C using the mixing of copper carbonate, iron metals and phosphoric acid. FTIR and XRD results indicate the dominant feature of pyrophosphate (P₂O₇⁴⁻) anion and a pure monoclinic phase with space group C_2h⁶ (Z = 4), respectively. The crystallite size of 25 ± 9 nm for the CuFeP₂O₇ was estimated by X-ray line broadening. Room temperature magnetization result shows ferromagnetic behavior of the CuFeP₂O₇ powder, having hysteresis loop in the range of ± 10,000 Oe with the specific magnetization value of 1.57 emu g^− 1. This property is important for specific application and is presented for the first time.     

窑法磷酸中磷酸钙对P2O5反吸过程

窑法磷酸生产中,气体产物P₂O₅与磷矿发生副反应（俗称P₂O₅反吸）生成大量低熔点物料,导致窑内结圈堵料,造成生产装置不能稳定运行。以磷酸钙与P₂O₅的反应为研究对象,采用化学分析与SEM、XRD、IR、Raman、TG及DSC等表征手段对不同温度下该反应产物的P₂O₅含量、形貌、物相组成、结构及热稳定性能等进行研究,探讨磷矿对P₂O₅的反吸行为。研究表明,反吸过程与反应温度密切相关,磷酸钙与P₂O₅在500℃以上发生反应,在500～900℃时,磷酸钙与P₂O₅反应生成偏磷酸钙,900℃反吸产物几乎为纯偏磷酸钙;在1000～1300℃时,反吸产物偏磷酸钙分解为稳定的焦磷酸钙,同时释放出P₂O₅气体,1300℃时反吸产物几乎为纯焦磷酸钙。     

三聚氰胺检测技术研究进展

三聚氰胺是一种用途广泛的化工原料,若被人或动物长期摄人会造成生殖、泌尿系统的损害,尤其会对婴幼儿的身体造成严重伤害。本文介绍了三聚氰胺的性质,重点论述了高效液相色谱法、气相色谱-质谱联用法、液相色谱-质谱法等三聚氰胺检测技术的研究进展。     

阳离子交换色谱-紫外检测法检测奶粉中的三聚氰胺

本文建立一种采用去离子水进行溶解和提取,乙酸作为蛋白沉淀剂对奶粉样品进行前处理,采用淋洗液自动发生装置在线产生甲烷磺酸进行梯度淋洗,紫外法进行检测,检测奶粉样品中三聚氰胺的方法。本文亦比较该方法与液相色谱-串联四极杆质谱联用技术的结果,对比结果令人满意。该方法具备结果准确,选择性好,操作简单,耗材使用寿命长,对环境友好等特点。实际样品检测结果和加标回收结果令人满意。     

添加剂对无氰电镀铜-锡合金(低锡)镀层性能的影响

通过赫尔槽试验与直流电解试验,研究了添加剂在焦磷酸盐溶液体系无氰电镀铜-锡合金(低锡)工艺中的作用。该体系镀液组成与工艺条件为:Cu2P2O7·3H2O25g/L,Sn2P2O71.0g/L,K4P2O7·3H2O250g/L,K2HPO4·3H2O60g/L,温度25℃,pH8.5,电流密度1.0A/dm2。采用扫描电镜(SEM)、X射线衍射(XRD)、能谱(EDS)、中性盐雾试验等方法研究了添加剂对镀层组成结构、外观、耐腐蚀性能及微观形貌的影响。结果表明,焦磷酸盐溶液体系无氰电镀铜-锡合金(低锡)时使用有机胺类添加剂可抑制Sn的析出,使合金镀层致密均匀,耐蚀性能好。镀层结晶主要为Cu13.7Sn结构,镀层中Sn含量为9%～11%。镀液中添加剂的使用量增加,则合金镀层中的Sn含量降低。     

Milkoscan FT 120对原料乳中硫氰酸钠快速分析

为了建立一种快速测定原料乳中掺假物质的方法,利用红外光谱,采用主成分分析(PCA)回归方法,以本地区具有代表性原料乳样品集为基础建立标准数据模型。在原料乳中加入硫氰酸钠模拟牛奶掺假。通过总结原料乳成分数据的变化规律及调整控制因素以达到预判原料乳掺假和确定掺假物质检出限的目的。该方法具有快速、准确的特点。     

两种磷酸钠盐对新鲜猪血抗凝特性影响的实验研究

为寻找低成本的有效血液抗凝剂,实验选用六偏磷酸钠和焦磷酸钠作为抗凝剂,考察抗凝血液的黏度、色泽、灰分和挥发性盐基氮(TVB-N),并对实验结果进行综合评价。结果表明,添加0.6%六偏磷酸钠和0.8%以上焦磷酸钠,可获得较佳的原血抗凝效果;高浓度(1.0%)的六偏磷酸钠和焦磷酸钠能够分别提高血液中血浆液的亮度和改善其a*值,但它们均会导致血浆产品灰分的增加;0.6%～0.8%焦磷酸钠还会在抗凝血液贮藏30h后保持较低的TVB-N值。焦磷酸钠的综合抗凝效果优于六偏磷酸钠,并以0.8%的焦磷酸钠添加量较优。     

Determination of melamine in dairy products by HILIC-UV with NH2 column

A HPLC method using a NH₂ column for determination of melamine was reported, with acetonitrile-H₃PO₄ (15 mmol L⁻¹, pH = 6.5) (V/V = 88:12) as mobile phase and UV detection at 215 nm. The tested parameters included mobile phase composition, percentage of organic solvent, and buffer concentration, and pH value and UV detection wavelength. Good linearity was observed within the concentration range of 0.005-32 mg L⁻¹ (n = 7, r = 0.9997), the detection limit was 0.003 mg L⁻¹ (S/N = 3). The chromatography mode was considered to be hydrophilic interaction chromatography (HILIC). The method was successfully applied to determine melamine in several dairy products, with acetonitrile as extract solvent of melamine and also as protein precipitant. The spike recovery of melamine was within 73-96%.     

Curtailing Oxidation‐Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment

In muscle food processing, where oxidation is inevitable, phosphates are usually added to improve water binding. This present study attempted to investigate the interactive roles of protein oxidation and pyrophosphate (PP) during thermal gelation of myosin. Myosin isolated from pork muscle was solubilized in 0.5 M NaCl at pH 6.2 then oxidatively stressed with an iron‐redox cycling system that produces hydroxyl radicals with or without 1 mM PP and 2 mM MgCl₂ at 4 °C for 12 or 24 h then heated to 50 °C at 1.3 °C/min. Protein conformational stability was measured by differential scanning calorimetry, and covalent cross‐linking was examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis following chymotrypsin digestion. The binding of PP to myosin suppressed disulfide bond formation in myosin subfragments 1 and 2 and partially inhibited oxidation‐initiated cross‐linking of heavy meromyosin during myosin gelation with a lesser effect on light meromyosin. In the presence of PP, myosin exhibited less loss of conformational integrity upon oxidation than myosin without PP. Rheological analysis from 20 to 75 °C indicated up to 32% decreases (P < 0.05) in elastic modulus (G′) of myosin gels due to oxidation. However, the presence of 1 mM PP, which also lowered the gelling capacity of myosin, inhibited the oxidation‐induced G′ by nearly half (P < 0.05). These results suggest that the protection of myosin head from oxidative modification by PP can be a significant factor for the minimization of gelling property losses during cooking of comminuted meats.     

安石榴苷与焦磷酸钠对肌原纤维蛋白氧化稳定性及凝胶性能的影响

研究添加安石榴苷、焦磷酸钠（sodium pyrophosphate,SPP）及其组合（P＋SPP）对肌原纤维蛋白（myofibrillar protein,MP）氧化稳定性和凝胶性能的影响。结果表明,安石榴苷和SPP添加均能有效抑制氧化诱导的蛋白羰基含量上升及自由氨基含量下降,且P＋SPP组合添加效果最佳;但所有添加剂均无法有效抑制氧化诱导的巯基含量降低。添加安石榴苷促进了氧化诱导的蛋白结构展开、显著抑制了蛋白粒径增大（抑制率为10.50%）,对于蛋白溶解度和热诱导凝胶过程中的流变学特性无显著影响,但明显降低了氧化MP凝胶的蒸煮损失和质构劣变。SPP添加同样促进了蛋白结构展开、抑制了蛋白粒径增大（抑制率为17.65%）、提高了氧化MP的溶解度（提高了9.78%）,显著改变了热诱导凝胶过程中MP的流变学行为,致使热诱导凝胶的蒸煮损失降低了42.56%,但明显降低了凝胶强度等质构指标。P＋SPP对MP凝胶性能的影响整体与SPP单独添加类似。因此,本研究抗氧化剂使用显著提高了MP的氧化稳定性及凝胶持水性,但凝胶的质构特性与抗氧化剂的种类密切相关。