通过自然发酵技术制备口味酸甜适宜,果香和酒香协调的桑椹酒。以成熟桑椹为原料,采用正交实验研究自然发酵工艺的最佳参数。结果表明,最佳发酵条件为:发酵温度25℃,发酵时间7 d,加入白酒量18 m L/kg,偏重亚硫酸钾(K_2S_2O_2)添加量25 mg...通过自然发酵技术制备口味酸甜适宜,果香和酒香协调的桑椹酒。以成熟桑椹为原料,采用正交实验研究自然发酵工艺的最佳参数。结果表明,最佳发酵条件为:发酵温度25℃,发酵时间7 d,加入白酒量18 m L/kg,偏重亚硫酸钾(K_2S_2O_2)添加量25 mg/kg。采用最佳发酵条件酿制的桑椹酒,酒精度为11%vol±1%vol(20℃),风味品质理想。展开更多
To investigate the effect of spatial configuration on the gelation properties of low molecular mass gelators(LMMGs),four novel di-cholesteryl derivatives have been specially designed and synthesized by introducing the...To investigate the effect of spatial configuration on the gelation properties of low molecular mass gelators(LMMGs),four novel di-cholesteryl derivatives have been specially designed and synthesized by introducing the cis-/trans-isomers of butene diacid and the optical isomers of D/L-phenylalanine into the linker between two cholesteryl moieties.These isomers have been denoted as MaDC,FaDC,MaLC and FaLC,respectively.The gelation properties of the compounds were examined in 26 organic solvents,and it was found that the trans-configuration is more favorable for the gelation,but the chirality of the linker shows little effect to the gelation.FaDC has the strongest gelation ability among the four isomers.Interestingly,FaDC and FaLC display phase-selective gelation of benzene,toluene and xylene from their mixtures with water at room temperature,which establishes a foundation for the purification of water contaminated by oil or aromatic solvents.SEM and CD spectroscopy studies revealed that the spatial configuration of the linkers of the gelators affects significantly the aggregation mode,the morphologies and the chirality of the network of the gels.Moreover,the different aggregation behaviors also have an impact on mechanical properties of the gels,which are consistent with the results from rheological studies.Furthermore,temperature-and concentration-dependent 1 H NMR and FTIR measurements demonstrated that intermolecular hydrogen bonding and-stacking are the main driving forces for the formation of the gels.展开更多
文摘通过自然发酵技术制备口味酸甜适宜,果香和酒香协调的桑椹酒。以成熟桑椹为原料,采用正交实验研究自然发酵工艺的最佳参数。结果表明,最佳发酵条件为:发酵温度25℃,发酵时间7 d,加入白酒量18 m L/kg,偏重亚硫酸钾(K_2S_2O_2)添加量25 mg/kg。采用最佳发酵条件酿制的桑椹酒,酒精度为11%vol±1%vol(20℃),风味品质理想。
基金supported by the National Natural Science Foundation of China (20902055,20927001,91027017,21273141)the 13115 Project of Shaanxi Province (2010ZDKG-89)the Program for Changjiang Scholars and Innovative Research Team in University of China (IRT1070)
文摘To investigate the effect of spatial configuration on the gelation properties of low molecular mass gelators(LMMGs),four novel di-cholesteryl derivatives have been specially designed and synthesized by introducing the cis-/trans-isomers of butene diacid and the optical isomers of D/L-phenylalanine into the linker between two cholesteryl moieties.These isomers have been denoted as MaDC,FaDC,MaLC and FaLC,respectively.The gelation properties of the compounds were examined in 26 organic solvents,and it was found that the trans-configuration is more favorable for the gelation,but the chirality of the linker shows little effect to the gelation.FaDC has the strongest gelation ability among the four isomers.Interestingly,FaDC and FaLC display phase-selective gelation of benzene,toluene and xylene from their mixtures with water at room temperature,which establishes a foundation for the purification of water contaminated by oil or aromatic solvents.SEM and CD spectroscopy studies revealed that the spatial configuration of the linkers of the gelators affects significantly the aggregation mode,the morphologies and the chirality of the network of the gels.Moreover,the different aggregation behaviors also have an impact on mechanical properties of the gels,which are consistent with the results from rheological studies.Furthermore,temperature-and concentration-dependent 1 H NMR and FTIR measurements demonstrated that intermolecular hydrogen bonding and-stacking are the main driving forces for the formation of the gels.
