The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at ...The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at different temperature and time.The DPPH scavenging ability,the OH^(•-) scavenging ability and the O_(2)^(•-) scavenging ability were used to evaluate the changes in the antioxidant activity of the mulberry fruit powder after the heat treatment.The results showed that 74.87%of the polyphenols in the mulberry powder were lost after heating at 150℃for 5 min,and almost all the polyphenols were lost with the increase of the heating time and temperature.The antioxidant experiment showed that the DPPH scavenging rate,OH^(•-) scavenging rate and O_(2)^(•-) scavenging rate of mulberry fruit powder were 68.90%,39.15%and 14.09%,respectively after treatment at 150℃ for 5 min.Mulberry fruit powder still has some potential to be added to baked goods as a functional ingredient.展开更多
A new process for removing the pollutants in aqueous solution-activated alumina bed in pulsed high-voltage electric field was investigated for the removal of phenol under different conditions. The experimental results...A new process for removing the pollutants in aqueous solution-activated alumina bed in pulsed high-voltage electric field was investigated for the removal of phenol under different conditions. The experimental results indicated the increase in removal rate with increasing applied voltage, increasing pH value of the solution, aeration, and adding Fe^2＋. The removal rate of phenol could reach 72.1% when air aeration flow rate was 1200 ml/min, and 88.2% when 0.05 mmol/L Fe^2＋ was added into the solution under the conditions of applied voltage 25 kV, initial phenol concentration of 5 mg/L, and initial pH value 5.5. The addition of sodium carbonate reduced the phenol removal rate. In the pulsed high-voltage electric field, local discharge occurred at the surface of activated alumina, which promoted phenol degradation in the thin water film. At the same time, the space-time distribution of gas-liquid phases was more uniform and the contact areas of the activated species generated from the discharge and the pollutant molecules were much wider due to the effect of the activated alumina bed. The synthetical effects of the pulsed high-voltage electric field and the activated alumina particles accelerated phenol degradation.展开更多
基金This project is funded by the Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845)Department of Education of Liaoning Province(LJKZ0918)National College Students’Innovation and Entrepreneurship Training Program(202210163013).
文摘The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at different temperature and time.The DPPH scavenging ability,the OH^(•-) scavenging ability and the O_(2)^(•-) scavenging ability were used to evaluate the changes in the antioxidant activity of the mulberry fruit powder after the heat treatment.The results showed that 74.87%of the polyphenols in the mulberry powder were lost after heating at 150℃for 5 min,and almost all the polyphenols were lost with the increase of the heating time and temperature.The antioxidant experiment showed that the DPPH scavenging rate,OH^(•-) scavenging rate and O_(2)^(•-) scavenging rate of mulberry fruit powder were 68.90%,39.15%and 14.09%,respectively after treatment at 150℃ for 5 min.Mulberry fruit powder still has some potential to be added to baked goods as a functional ingredient.
基金Project supported by the Technology Innovation Project of University (No. 705013)
文摘A new process for removing the pollutants in aqueous solution-activated alumina bed in pulsed high-voltage electric field was investigated for the removal of phenol under different conditions. The experimental results indicated the increase in removal rate with increasing applied voltage, increasing pH value of the solution, aeration, and adding Fe^2＋. The removal rate of phenol could reach 72.1% when air aeration flow rate was 1200 ml/min, and 88.2% when 0.05 mmol/L Fe^2＋ was added into the solution under the conditions of applied voltage 25 kV, initial phenol concentration of 5 mg/L, and initial pH value 5.5. The addition of sodium carbonate reduced the phenol removal rate. In the pulsed high-voltage electric field, local discharge occurred at the surface of activated alumina, which promoted phenol degradation in the thin water film. At the same time, the space-time distribution of gas-liquid phases was more uniform and the contact areas of the activated species generated from the discharge and the pollutant molecules were much wider due to the effect of the activated alumina bed. The synthetical effects of the pulsed high-voltage electric field and the activated alumina particles accelerated phenol degradation.
