HPLC检测生物柴油生产过程中副产物甘油含量的研究

研究了高效液相色谱法(HPLC)测定生物柴油生产中副产物甘油的方法.生物柴油废弃物(主要含甘油)经稀释、调节pH至5.5,离心,所得下层液经微孔滤膜过滤,HPLC检测其甘油含量.最佳色谱条件色谱柱ZORBAX NH2(250 mm×4.6 mm,5 μm);检测器示差检测器;柱温30℃;流动相70%乙腈;流速1 mL/min.甘油最低检测限为2 mg/L,回收率为94.34%～99.43%,相对标准偏差为1.03%.与传统化学方法相比,高效液相色谱法快速简便,结果准确,重现性好.     

酶法合成1,3-二油酸-2-棕榈酸甘油三酯研究进展

概述了模拟母乳脂肪结构的1,3-二油酸-2-棕榈酸甘油三酯(OPO)的合成技术研究进展,包括脂肪酶、反应底物及反应介质的选择,OPO合成工艺的研究进展及展望。     

酶法合成食品营养强化剂1,3-二油酸-2-棕榈酸甘油三酯研究进展

结合国内外研究发展现状,归纳了影响酶法合成1,3-二油酸-2-棕榈酸甘油三酯的因素,包括脂肪酶、反应底物、反应器及反应工艺。指出了当前工艺存在的问题并提出了建议。     

甘油制备新型表面活性剂的研究

研究了非离子表面活性剂十二烷基聚甘油醚的合成条件。首先制备了中间产物十二烷基缩水甘油醚（DGE）,然后利用甘油与DGE制得十二烷基聚甘油醚。考察了反应温度、催化剂种类、反应时间、甘油与DGE摩尔比等条件对反应的影响,获得适宜的反应条件为：以氢氧化钠为催化剂,n（甘油）：n（DGE）=1．3：1,在真空环境下以150℃反应4h,产率达88％。并利用自制的不同聚合度的甘油,合成了一系列同系物产品,该新型非离子表面活性剂具有良好的降低表面张力的能力。     

食品防腐乳化剂月桂酸单甘油酯及其在食品中的应用

月桂酸单甘油酯是一种亲酯性的非离子型表面活性剂,天然存在于母乳和美洲蒲葵中,是一种优良的食品乳化剂,同时又是一种国际公认的安全、高效、广谱的抑菌剂.由于GML同时具有良好的防腐和乳化性能,因此GML在各类食品中有良好的应用效果.本文重点介绍了GML在糯米糕团、低温肉糜制品和月饼中的防腐应用,并对其应用前景作了探讨.     

新型食品防腐剂纳他霉素的研究进展

本综述了一种新型的多烯大环内酯类抗真菌剂一纳他霉素的性质、作用机制、生产方法、分离方法及其在食品，医学等领域的最新应用进展。     

新型食品防腐剂纳他霉素的生产、分离及其应用

本文综述了一种新型的多烯大环内酯类抗真菌剂-纳他霉素的性质、作用机制、生产方法、分离方法及其在食品、医学等领域的最新应用进展。     

Overexpression of the genes of glycerol catabolism and glycerol facilitator improves glycerol conversion to ethanol in the methylotrophic thermotolerant yeast Ogataea polymorpha

Production of fuel ethanol is one of the possible ways to utilize crude glycerol, substantial amounts of which are produced by biodiesel industry. Earlier, we have described construction of the recombinant strains of methylotrophic thermotolerant yeast Ogataea polymorpha with simultaneous overexpression of the genes PDC1 and ADH1, which produced increased amounts of ethanol from glycerol. In this work, we have further improved these strains by overexpression of genes involved either in oxidative (through dihydroxyacetone) or phosphorylative (through glycerol-3-phosphate) pathway of glycerol catabolism, as well as heterologous gene coding for glycerol transporter FPS1 from Komagataella phaffii (formerly, Pichia pastoris). Obtained recombinant strains produced up to 10.7 g/L of ethanol (with ethanol productivity 30 mg/g of biomass/hr and yield 132 mg/g of consumed glycerol) from pure glycerol and up to 3.55 g/L of ethanol (with ethanol productivity 11.6 mg/g of biomass/hr and yield 72.3 mg/g of consumed glycerol) from crude glycerol as a carbon source, which is approximately 15 times more relative to that of the O. polymorpha wild-type strain and 2.2 more relative to the earlier constructed strain.     

生物粗甘油精制研究

为了有效判定原料粗甘油品质,采用不同来源粗甘油模拟生产运行,针对加碱皂化和活性炭种类对精甘油热试后色度及起泡性的影响进行了研究。结果表明:加碱皂化后,精甘油热试后色度由15增加至60,而不加碱皂化精甘油热试后色度由15增加至200多;活性炭种类对精甘油色度影响较大,热试后色度最好为170,最差为500多;活性炭种类对起泡性精甘油的消泡时间影响更大,消泡时间最短为7 s,最长超过600 s。热试指标合格的精甘油可以适用于医用级,起泡性指标合格的精甘油适用于工业级。     

Reactivity of glycerol in intermediate moisture meats

Non-enzymic browning (NEB) reactions between glycerol and some of the amino acids present in meat have been observed at 38 and 65°C; l-lysine is the most reactive of the amino acids studied and l-cysteine and l-arginine the least. These NEB reactions also occur between glycerol and proteins (gelatin and casein). The reactions are not unique to glycerol as other polyhydric alcohols also form brown pigments with lysine. On prolonged air storage at 65°C glycerol itself undergoes mild oxidation, ultimately yielding a brown solution.