焦盐辣椒粉加工工艺优化及其挥发性成分分析

作者研究了焦盐辣椒粉加工工艺与香气特征,以野山椒为材料,通过正交试验方法确定焦盐野山椒粉的最佳工艺,采用顶空固相微萃取和气相色谱-质谱联用技术,分析灯笼椒、红干椒、越野椒和野山椒四种焦盐辣椒粉的香气特征。结果表明:烘烤温度120℃、烘烤时间10min、加盐量5%为焦盐野山椒粉的最佳加工工艺;最佳工艺条件下,4种焦盐辣椒粉共检出69种挥发性成分,其中灯笼椒、红干椒、越野椒、野山椒分别为22种、39种、33种、50种,18种成分为4种辣椒粉共有。

焦盐辣椒粉加工工艺优化研究

以野山椒为原料,通过感官评分的方法,探究了烘烤温度、烘烤时间以及加盐量对其加工的影响,并得出了焦盐野山椒粉的最佳加工工艺。结果表明,烘烤时间为焦盐野山椒粉生产的主要影响因素,其次是烘烤温度,而添加食盐只会让其香气变得更加柔和。焦盐野山椒粉的最佳工艺为烘烤温度120℃,烘烤时间10min,加盐量为干辣椒粉质量5%。

不同干制工艺对野山椒粉挥发性成分的影响

以湖南郴州产野山椒为原料,采用固相微萃取法(SPME),结合气相色谱-质谱(GC-MS)分析技术,对原干、烤香、焦盐3类加工型野山椒粉的挥发性化合物进行分析。结果表明:从3种辣椒粉中共鉴定出105种成分,其中37种为3类辣椒粉共有;原干椒、烤香椒、焦盐椒中的挥发性物质分别为58、93、55种,其中,己酸己酯、2-甲基丁酸己酯、3-甲基丁酸己酯等酯类物质的相对含量较高,其次为烷烃类和烯烃类;与原干辣椒粉相比,烤香野山椒粉和焦盐野山椒粉中的酯类物质含量降低,烷烃类物质含量增大。

Dynamics study on effect of temperature to Nitrous nitrification reaction of coking wastewater

Dynamic effects of NO2--N accumulation were discussed owing to temperature.In different temperature,a series of vmax and Ks were found considering the relation between the temperature and rate of ammonia nitrogen transforming into NO2--N.The kinetics models,which reflected the conditions of ammonia nitrogen transforming into NO2--N in the treatment process of the coking wastewater,were built up.The characteristic coefficient temperature was determined according to Arrhenius.

Denitrification of Coal Tar Diesel Fraction by Phosphate Imidazolium Based Polymeric Ionic Liquids

A series of highly cross-linked polymeric ionic liquids P[Ci(Vim)_2][Cl]_2(i = 2,3,4,5,6) were synthesized by quaternization reaction and polymerization,and used to remove nitrogen compounds from oils.The polymeric ionic liquids P[Ci(Vim)_2][H_2PO_4]_2(i = 2,3,4,5,6) were then obtained via ion exchange.The structures of P[C_4(Vim)_2][Cl]_2 and P[C_4(Vim)_2][H_2PO_4]_2 were characterized by Fourier transform infrared(FT-IR) spectroscopy,energy dispersive spectrometry(EDS),N2 adsorption-desorption isotherm measurements,scanning electron microscopy(SEM),thermogravimetric analysis and differential scanning calorimetry(TG/DSC).The removal of nitrogen compounds was characterized by pyridineFTIR spectrometry.The results indicated that P[C_4(Vim)_2][H_2PO_4]_2 with an average pore size of 19.23 nm and a specific surface area of 11.78 m^2/g was efficient for the removal of nitrogen compounds,and exhibited good thermal stability.The adsorption rate in the simulated oil reached 93.8% when using a polymeric ionic liquid P[C_4(Vim)_2][H_2PO_4]_2 to oil ratio of 0.04 and a temperature of 313 K.The nitrogen removal rate from the coal-tar diesel fraction achieved by P[C_4(Vim)_2][H_2PO_4]_2 was 90.3%.

Optimization of Blanching Time, Sodium Metabisulphite （Na2S205） Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper （Capsicum sinensis） Using Response Surface Methodology

Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.

The Study of Resistance of Cement Composites against Microbial Attack

The start and the course of bio-corrosion are conditioned by many factors which include biological effects like the influence of vegetation and microorganisms causing the deterioration of materials. The influence of bacteria causing the deterioration of concrete has been linked to the generation of biogenic sulphuric and nitric acids which originate in corrosion process by dissolution of calcium containing minerals from the concrete matrices. This paper primarily focuses on the investigation of influence of sulphur-oxidising bacteria Acidithiobacillus thiooxidans and sulphate-reducing bacteria Desulfovibrio desulfuricans at the resistance degree of cement composites. Various concrete composites with 5% addition of black coal fly ash as cement replacement as well as the reference samples without coal fly ash addition were studied in the experiments environments of sewage system proceeded during 90 days. The The laboratory experiments as well as experiments in situ in real corrosion was manifested by surface changes and weight changes of cement composites samples as well as changes in pH values of leachates. Considerable surface changes were detected in all investigated samples by microscopic methods. Crystals precipitated on concrete samples surface were identified by EDX as mixture of gypsum and ettringite. The roughness increases of surface of cement microscopy. composites were determined by confocal laser scanning

Carbonate metasomatism in the lithospheric mantle: Implications for cratonic destruction in North China

The activity of melts and fluids may have played a key role in inducing the destruction of the eastern North China Craton in the early Cretaceous. Carbonate melts are important agents in mantle metasomatism and can significantly modify the physical and chemical properties of the subcontinental lithospheric mantle. Carbonate metasomatism can be identified by specific geochemical indices in clinopyroxene, such as high Ca/Al and low Ti/Eu ratios. This study presents the spatial and temporal variations of carbonate metasomatism in the lithospheric mantle beneath the eastern North China Craton. Three types of carbonate metasomatism are classified based on the geochemical compositions of clinopyroxene in mantle peridotites. Clinopyroxene formed by Type 1 carbonate metasomatism is characterized by very high Ca/Al ratios(15–70) and^(87)Sr/^(86)Sr ratios(0.706–0.713). Clinopyroxene derived from Type 2 carbonate metasomatism shows relatively high Ca/Al ratios(5–18) and^(87)Sr/^(86)Sr ratios(0.703–0.706). However, clinopyroxene resulting from Type 3 carbonate metasomatism has low Ca/Al ratios(5–9) and^(87)Sr/^(86)Sr ratios(0.702–0.704). Deep(garnet-bearing) and shallow(spinel-bearing) lithospheric mantle beneath the Sulu orogen and surrounding areas in the eastern North China Craton were affected by intense Type 1 carbonate metasomatism before the late Triassic. The deep subduction of the South China Block with its accompanying carbonate sediments was the trigger for Type 1 carbonate metasomatism, which reduced strength of the lithospheric mantle and provided a prerequisite for the destruction of the eastern North China Craton in the early Cretaceous. After the destruction of the eastern North China Craton, the ancient relict lithospheric mantle, represented by spinel harzburgite xenoliths hosted in the late Cretaceous to Cenozoic basalts,only recorded Type 2 carbonate metasomatism. This implies that the lithospheric mantle experienced the intense Type 1 carbonate metasomatism was completely destroyed and not preserved during decratonization. Spinel lherzolite xenoliths hosted in the late Cretaceous to Cenozoic basalts represent the young, fertile lithospheric mantle formed after the cratonic destruction and only a few samples record Type 2 and 3 carbonate metasomatisms. We suggest that carbonate melts derived from the subduction-modified asthenospheric mantle with variable proportions of recycled crustal material was responsible for the Type 2 and 3 carbonate metasomatisms. The carbonate metasomatism of the lithospheric mantle beneath the Jiaodong Peninsula and surrounding areas is very pervasive and is spatially consistent with the remarkable thinning of lithospheric mantle and giant gold deposits in this region. Therefore, we conclude that carbonate metasomatism in the lithospheric mantle played a crucial part in the modification, destruction and gold deposits in the eastern North China Craton.