防蚊微胶囊的制备及驱杀蚊研究

以聚氨酯为壁材,防蚊剂HLQZ为芯材,采用界面聚合法制备了防蚊微胶囊整理剂.研究了自制乳化剂、芯壁比、反应温度以及催化剂用量对合成防蚊整理剂的影响.优化合成条件为:自制乳化剂用量5.2%,芯壁比为1:2.8,催化剂二丁基二月桂酸锡0.02 g.将该防蚊微胶囊整理剂应用到蚊帐上,蚊帐具有明显的驱杀蚊效果,且耐久性良好.     

一种复方天然驱蚊剂在驱蚊纺织品上的应用研究

将艾草、薄荷、桉叶、丁香粉末共混，水中煎煮提取水相物质作为驱蚊芯材。采用复相乳液聚合法，通过优化芯壁材配比、壁材的有机溶剂溶液浓度、乳化剂及用量、保护性胶体及溶液浓度、乳化剪切速度、滴加速率等因素制备驱蚊微胶囊，在粘合剂作用下整理于面料上制得驱蚊纺织品。在自制驱蚊测试箱中检测驱蚊纺织品的驱蚊率约为00％。     

香精的微胶囊化研究(Ⅰ)壁材对香精包埋效果的影响

本文系统地探讨了壁材组成、乳化剂用量、壁材浓度、芯壁比等对微胶囊化效果的影响.结果表明,麦芽糊精与变性淀粉的配比为1.5:1,阿拉伯胶的用量为1%,壁材浓度为40%,芯材与壁材的配比为1:2.提出初始液性质(主要是粘度和乳化稳定性)是影响微胶囊化效果的主要因素.     

相变微胶囊的制备工艺

以石蜡为芯材,壳聚糖和海藻酸钠为壁材,采用乳化固化法制备相变微胶囊.探讨了影响相变微胶囊合成的主要因素,如乳化剂用量、乳化时间、搅拌速度,优化了工艺条件:乳化剂用量为15 mL/100 mL,乳化时间为60 min,搅拌速度为500 r/min.结果表明:按优化工艺条件制备的相变微胶囊颗粒较小、粒径分布窄、形态较规整、温度调节性能较好.     

肉桂醛微胶囊的制备工艺

研究了以阿拉伯树胶和麦芽糊精为壁材 ,喷雾干燥法制备微胶囊化肉桂醛的工艺条件 .探讨了壁材组成、乳化剂用量、固形物质量分数、芯壁比、进风温度、进料速度、喷射压力等对微胶囊化效果的影响 .经过正交试验 ,确定了最佳工艺条件 .实验结果表明 ,阿拉伯胶和麦芽糊精的最佳质量配比为 1∶1,蒸馏单甘酯的用量为 0 .4 g/dL ,固形物质量分数为 4 0 % ,芯材与壁材的配比为 1mL∶10 g ,肉桂醛微胶囊化的最佳喷雾干燥条件为进风温度 2 2 5℃ ,进料流量 2 10mL/h ,喷射压力0 .18MPa .实验还表明 ,肉桂醛微胶囊产品有一定的缓释抑菌效果 .     

微胶囊技术在驱蚊长袜工艺中的应用

以明胶、合成龙胶为外相,驱蚊油剂为内相,采用复凝聚相分离法制备驱蚊微胶囊,对驱蚊微胶囊的制成工艺及其在女式长筒袜上的应用进行了讨论     

棉麻织物的香花子精油微胶囊驱蚊整理

选取香花子为原料,提取其精油;以香花子精油为芯材,明胶和阿拉伯树胶为壁材,采用复凝法自制驱蚊微胶囊。把香花子微胶囊通过浸渍整理的方法整理到棉麻织物上,分析浸渍整理条件对驱蚊率的影响。试验结果表明,对于50 cm×30 cm棉麻平纹机织物,使用60 mL驱蚊微胶囊悬浮液,水性聚氨酯用量为驱蚊微胶囊悬浮液质量的4%,在40℃条件下浸渍40 min,制备的香花子精油驱蚊微胶囊在棉麻面料上的驱蚊效果最佳。     

响应面分析法优化中链甘油三酯微胶囊的制备

为优化以麦芽糊精为壁材制备中链甘油三酯微胶囊的工艺条件,在单因素试验的基础上,选取芯材与壁材质量比、乳化剂用量、乳状液固形物质量分数为自变量,微胶囊化效率为响应值,根据Box-Benhnken中心组合试验设计原理采用三因素三水平的响应面试验,依据回归分析确定最佳制备条件.结果表明,中链甘油三酯微胶囊最佳制备条件为:芯材与壁材质量比3.56:6.44,乳化剂用量3.59%,乳状液固形物质量分数27.6%.在此条件下微胶囊化效率预测值为96.58%,验证值为96.53%.     

驱蚊黏胶纤维的制备及性能研究

文章介绍蚊虫驱避的主要方法、驱避剂种类及驱避机理。研究了驱蚊微胶囊对黏胶纺丝溶液指标的影响,并对纤维形态结构、物理机械性能、驱蚊效果进行测试与分析。结果表明,制备的驱蚊黏胶短纤维具有不规则的锯齿状截面,微胶囊分布于纤维内部,其力学性能满足下游纺织的要求,蚊子驱避率可以达到91.96%。     

防蚊微胶囊的制备及工艺优化

以壳聚糖和十二烷基苯磺酸钠为壁材,荆芥精油为芯材,采用复凝聚法制备荆芥精油微胶囊,讨论了乳化剂的复配质量比、复配乳化剂用量、芯壁比、芯壁质量分数、复凝聚pH值、搅拌速度、固化剂用量对荆芥精油微胶囊制备的影响,并测试了荆芥精油微胶囊的官能团结构及微观形貌。试验结果表明:在复配乳化剂Span-80/Tween-80质量比2∶1,乳化剂用量为精油质量的30%,芯壁比2∶1,芯壁质量分数0.5%,复凝聚pH值5.5,搅拌速度600r/min,固化剂用量为壳聚糖质量分数2%的条件下制备所得的荆芥精油微胶囊的外观呈圆球形,规整圆滑,表面有微孔,平均粒径1~2μm左右,粒径分布较集中。     

干燥方法对金银花的质量影响研究

通过对金银花的不同干燥方法比较,干燥方法对金银花的质量有较大影响。在色泽方面,微波干燥和烘干的为绿色,晒干和真空干燥的为黄绿色,真空冷冻干燥的为褐色;在绿原酸的含量上,微波干燥的为5.93%,晒干的为5.17%,烘干的为5.53%,真空干燥的为3.95%,真空冷冻干燥的为3.35%;干燥后每g金银花的含菌量分别为:微波干燥的细菌总数2×103,晒干的为3.4×105,烘干的为1.4×105,真空干燥6×104,真空冷冻干燥为4×104。结果表明微波干燥最适合金银花的干燥。     

Bacillus probiotics

Bacterial spore formers are being used as probiotic supplements for use in animal feeds, for human dietary supplements as well as in registered medicines. Their heat stability and ability to survive the gastric barrier makes them attractive as food additives and this use is now being taken forward. While often considered soil organisms this conception is misplaced and Bacilli should be considered as gut commensals. This review summarises the current use of Bacillus species as probiotics, their safety, mode of action as well as their commercial applications.     

活性染料冷轧堆染色工艺

对活性染料冷轧堆染色工艺的主要问题，如染料的选择、工艺控制、存在问题及解决方法等，并结合生产，对缩小大小样差异等问题进行了探讨。     

Influence of pectin modification on water binding properties

Water can be bound to food components and products as non-freezing, freezing-bound and free water. The interactions are crucial for any application as well as for food consumption and digestion. DSC was applied to examine the amounts of the different types of water bound to pectin, a biomacromolecule that is used as gelling and stabilising agent in many food products. One commercial high-methoxylated citrus pectin and three modified samples, prepared by acidic and alkaline demethoxylation as well as amidation, were tested. The water content of dry samples depended mainly on the molecular parameters, especially the content of hydrophilic groups at the galacturonic acid that was increased by demethoxylation and amidation, as well as on monovalent cations of the pectins. The water–pectin interactions of wetted materials were additionally influenced strongly by the availability of hydrophilic groups that depended on material properties such as amorphous or crystalline state, powder bulk and solid density and porosity as well as particle size, surface and porosity. Small amorphous porous particles, whose polar groups were rapidly available without prior softening and swelling, accelerated water uptake. Non-freezing and freezing-bound water, bound closely to the pectin molecules, depended on the number and type of polar groups. Free water, bound in micro- and macro-capillaries as well as voids within and between the pectin particles, was influenced by hydrophilic as well as hydrophobic groups of the samples. There was a strong impact of the pre-treatment during processing and modification.     

基于稳健设计理论的平面机构优化设计

运用稳健设计理论,以连杆机构的几何参数为设计变量,以满足曲柄摇杆机构及传动角条件为约束。以再现轨迹精度最佳为目标函数。同时考虑连杆件制造精度对轨迹精度的影响。采用蒙特卡罗法采样和多目标遗传算法对机构进行稳健优化设计。计算结果表明：该方法更符合实际情况,且当设计变量发生变异时,能有效保证机构的运动轨迹精度。     

Biovanillin from agro wastes as an alternative food flavour

This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.© 2012 Society of Chemical Industry     

松香胺作功能单体阳离子无皂苯丙乳液表面施胶剂的研究

以丙烯腈改性淀粉作分散剂,苯乙烯（St）为硬单体,丙烯酸丁酯（BA）为软单体,松香胺（RA）为功能单体,甲基丙烯酸二甲基氨基乙酯（DM）为阳离子单体,丙烯酰胺（AM）为交联单体,过硫酸钾（K2S2O6）为引发剂,采用无皂乳液聚合技术合成了一种阳离子苯丙乳液表面施胶剂,并对施胶纸张各种性能做了测试。最佳合成工艺是：m（St）／m（BA）=2．5,w（RA）=0．5％,w（DM）=0．9％,w（AM）=0．4％,w（K2S2O8）=0．5％,m（单体）／m（淀粉）=2。     

As wine experts disagree,consumers’ taste buds flourish: how two experts rate the 2004 Bordeaux vintage

In the rating of 184 2004 Bordeaux wines, Jancis Robinson (JR) and Robert Parker (RP) showed: complete agreement on only 71/184 or 39% of the wines; for 110 of the remaining 119 wines, RP assigned a higher rating than JR. RP scored: 51 wines as EXCELLENT that JR rated as ABOVE AVERAGE; 38 as ABOVE AVERAGE that JR scored as AVERAGE; 19 as EXCELLENT that JR scored as merely AVERAGE; and 2 wines as ABOVE AVERAGE that JR rated as BELOW AVERAGE. JR offers a plausible way for the consumer to make sense of the wine ratings of a given specialist, in the same way the consumer learns to ‘calibrate’ her/his subjective judgments to those made by designated experts in other fields of interest. Here Robinson [(1997). Tasting pleasure: Confessions of a wine lover. New York, NY: Penguin] treats expert judgments of wine as ‘…?every bit as subjective as the judging of any art form’. Recent enological research indicates that this message needs to be understood in a broader socio-economic framework that focuses upon other important variables that drive wine consumer purchases, such as prior tastings and recommendations from fellow wine drinkers.     

秋季草本养生饼的研制及其辅助降血脂作用的研究

基于中国传统医学"天人合一""四季养生"的理念,研究选用药食同源的原料,结合秋季燥邪当令的特点,以感官评分为指标,研制一款适合秋季调理的天然草本养生饼.采用单因素及正交试验确定并优化了秋季草本养生饼配方:馅以板栗仁质量为基准,加入山药9％,百合2％,藕粉4％,木糖醇20％,混合油(玉米油∶黄油为1∶1)10％;皮以白芸...     

速溶枸杞粉的加工工艺研究

以枸杞浓缩浆为原料,异VC-Na、柠檬酸为护色剂,麦芽糊精和β-环状糊精为助干剂,CMC-Na为稳定剂,白砂糖为甜味剂,柠檬酸为酸味剂,蔗糖脂肪酸酯和单甘酯为乳化剂,使用喷雾干燥法生产速溶枸杞粉。采用正交试验确定最佳的枸杞粉加工工艺。