Detection of beeswax adulterations using concentration guide‐values

The concentrations of 102 chemical compounds (saturated and unsaturated hydrocarbons, palmitates, total and free acids, total hydroxyacids, total and free alcohols, acidic monoesters and monoesterified 1,2,3‐propanetriols) have been determined by GC/FID on white and yellow comb beeswax of Apis mellifera from different regions of Spain. Guide‐value ranges are proposed for its characterization and to discriminate adulterated foundation beeswax sheets. The concentrations of many compounds resulted to be statistically different for white and yellow beeswaxes, while the observation of concentrations out of normal in some marketed foundation beeswax sheets suggested their adulteration. However, the measurement of anomalous concentrations in foundation beeswax sheets did not imply necessarily their rejection by the bees.     

氧化铁对硫铝酸钙矿物形成的影响

借助化学分析方法、X射线衍射、差示扫描量热法等测试手段研究了Fe2O3对无水硫铝酸钙矿物(C4A3S)形成过程的影响.研究表明:掺杂Fe2O3可促进熟料中游离氧化钙(f-CaO)的吸收,增加液相量,改善C4A3-S矿物生料的易烧性;不掺杂Fe2O3的矿物生料,C4A3-S单矿物在850℃以下几乎不生成,在1 000℃开始大量生成,在1 300℃达到最高值;掺杂1?2O3的试样中C4A3S含量与不掺杂试样在同温度下达到最大值,但绝对含量有一定幅度的下降;掺杂3%及5?2O3的试样中C4A3S含量在1 350℃达到最大值,达到最大值的时间比原来延迟0.5h,并且绝对含量有较大幅度的下降;掺杂Fe2O3的试样在1 200℃至1400℃时,Fe3 和C4A3-S中的Al3 发生置换,使Fe3 固熔到C4A3-S中形成固熔体C4(A0.95F0.05)6O12(SO4).     

Mn2+、Nb5+共掺BaTiO3陶瓷的制备及压电性能的研究

本文采用改进的固相反应法,制备了施主杂质Nb5 和受主杂质Mn2 共掺的BaTiO3陶瓷。按不同Nb5 、Mn2 的掺杂量,分别在1180℃、1210℃、1250℃、1280℃温度下煅烧。实验结果表明:当烧结温度为1250℃、掺杂量为0.05mol%时,制得的试样性能较好。     

抗震钨丝的现状与展望

叙述了抗震钨丝的掺杂机理和制备工艺，指出只有掺入K、Si和Al，才能获得良好的抗震性能。文章还介绍了国内外生产现状，并对抗震钨丝的发展方向提出了新的见解。     

How meaty? Detection and quantification of adulterants,foreign proteins and food additives in meat products

The worldwide consumption of meat is increasing, especially in developing countries. Many studies have correlated a diet characterised by high intake of processed red meats with a risk of colorectal cancer, stroke, coronary heart diseases and diabetes. Moreover, the quality and safety of meat products may be compromised by several admitted and not admitted procedures (i.e. addition of food additives and/or foreign proteins). For these reasons, the topic ‘meat products’ quality and safety’ has gained much in importance during last few years. In this review, the recent advances in the field of analytical methods for the evaluation of meat adulteration due to the addition of foreign proteins and food additives are reported, compared and critically evaluated. Moreover, the most representative monitoring practices, developed worldwide, related to meats adulteration are described and discussed.     

芝麻油掺伪通用检验方法研究

在系统调查国内流通领域几种主要油脂脂肪酸组成的基础上，对芝麻油掺入其它油品质后脂肪酸组成变化规律进行了详细研究，找出了芝麻油掺伪检验的定性定量依据。     

Errata.

Reports an error in "Alpha-adrenergic receptors in hypothalamus for the suppression of feeding behavior by satiety" by D. L. Margules (Journal of Comparative & Physiological Psychology, 1970[Oct], Vol 73[1], 1-12; see record 1971-03588-001). On page 3, paragraph 1 of the Method section, the angle of implantation of cannulas was 6° from the perpendicular; in paragraph 2 of the Method section, the following sentence was omitted: All rats were maintained on a reversed dark-light cycle (lights off at 0800 hr. and on at 2000 hr. EST) and were drugged in the dark. On page 10, paragraph 6, line 10 of the Discussion section, "abolishes" should read "enhances." In "Precocious mating in male rats following treatment with androgen or estrogen" by Michael J. Baum (Journal of Comparative & Physiological Psychology, 1972[Mar], Vol. 78[3], 356-367; see record 1972-22393-001), on page 367 the date of receipt should read August 24, 1970. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

枸杞子掺伪检测方法的研究进展

枸杞子以其药用价值和营养品质深受消费者的青睐,广泛应用于食品和保健品行业。但是市场上枸杞子恶意掺杂、掺假现象日益严重,此行为严重影响枸杞子品质、危害消费者健康、损害消费者权益、扰乱市场正常秩序,如何正确鉴别枸杞子真伪成为广大消费者普遍关注的问题。本文对枸杞子的主要掺伪现象进行了综述,并介绍了性状鉴别、显微鉴别、化学成分分析鉴别、分子生物学技术鉴别和基于红外光谱、近红外光谱和拉曼光谱法、机器视觉和电子舌等技术的快速检测方法在枸杞子品种和产地掺伪检测中的应用情况,对不同检测方法的优缺点进行对比分析。通过对枸杞子掺伪主要检测方法的比较,为市场监督枸杞子的品质提供理论基础和研究依据。