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花椒、肉桂对食用菜油的抗氧化作用 被引量:12
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作者 潘海燕 钟碧琳 洪英贤 《山地农业生物学报》 2003年第1期38-40,共3页
食用菜油的稳定性是保证油脂食品卫生质量的重要因素。本实验将添加香料的食用油在恒温(65℃)条件下静置,不同时间测定香料花椒、肉桂对食用菜油的POV(过氧化值)值。实验数据表明,花椒、肉桂对食用菜油具有抗氧化作用,而且肉桂的抗氧化... 食用菜油的稳定性是保证油脂食品卫生质量的重要因素。本实验将添加香料的食用油在恒温(65℃)条件下静置,不同时间测定香料花椒、肉桂对食用菜油的POV(过氧化值)值。实验数据表明,花椒、肉桂对食用菜油具有抗氧化作用,而且肉桂的抗氧化性能大于花椒。产生差异的主要原因是肉桂的含醛量大于花椒,而醛类物质中与羰基直接相连的α-碳原子上具有较活泼的氢,与食用菜油中活泼的自由基形成稳定的氢过氧化物或将油脂还原,自身则形成抗氧化自由基分子,起到了较强的抗氧化作用。 展开更多
关键词 氧化作用 食用菜油 花椒 肉桂 过氧化稳定性 含醛量 食品添加剂
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Immobilization of Papain in Biosflica Matrix and Its Catalytic Property 被引量:8
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作者 ZHOU Liya WANG Cui +1 位作者 JIANG Yanjun GAO Jing 《Chinese Journal of Chemical Engineering》 SCIE EI CAS CSCD 2013年第6期670-675,共6页
A novel method was developed for papain immobilization through a biomimetic silicification process induced by papain. By incubating papain in a silica precursor solution, the papain-silica composite formed rapidly and... A novel method was developed for papain immobilization through a biomimetic silicification process induced by papain. By incubating papain in a silica precursor solution, the papain-silica composite formed rapidly and oanain was encansulated. The encansulation efficiency and the recovery activity were 82.60% and 83.09%, re-spectively. Compared with enzymes and biomolecules immobilized in biosilica matrix in the presence of additaonal silica-precipitating species, this papaln encapsulation process, a biomimetic approach, realized high encapsulation efficiency by its autosilification activity under mild conditions (near-neutral pH and ambient temperature). Fur-thermore, the encapsulated papain exhibits enhanced thermal, pH, recycling and storage stabilities. Kinetic analysis showed that the biomimetic silica matrix did not significantly hinder the mass transport of substrate or the release of product. 展开更多
关键词 PAPAIN silica matrix ENCAPSULATION biosilicification BIOMIMETIC
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Effect of Microwave Radiation on Dielectric Behavior of Two Vegetable Oils
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作者 Margareta Pecovska Gjorgjevich Julijana Velevska Metodij a Naj doski 《Journal of Physical Science and Application》 2012年第10期427-433,共7页
The effect of microwave (MW) heating on the dielectric properties and oxidation processes of virgin olive oil and refined sunflower oil were determined by dielectric and UV- spectroscopy. Samples were heated in the ... The effect of microwave (MW) heating on the dielectric properties and oxidation processes of virgin olive oil and refined sunflower oil were determined by dielectric and UV- spectroscopy. Samples were heated in the microwave oven (850 W, 2.450 MHz) for 0 to 14 minutes. The results show degradation of dielectric characteristics, conductivity and oxidative stability of investigated oils, increasing with the exposure time. UV spectrum shows only one defined peak at 206 nm for olive oil confirming the dominant presence of monounsaturated fats and four peaks for sunflower oil (203 nm, 230 nm, 269 nm and 278 nm) dependent on polyunsaturated acid fats contents. Increasing of absorbance at all peak wave lengths indicates production of lipid oxidation, due to formation of conjugated monoenes and dienes and in small amounts due to trienes and secondary products like ketoaldehydes. Dielectric constant for olive oil is stable and almost unchangeable with MW radiation while sunflower oil's c' oscillates around the origin value in greater rate. Dielectric loss e" decreases with increasing time of MW radiation and its maximum shifts towards higher frequencies for sunflower oil indicating shortening of the relaxation times, while for olive oil it is unchanged. Cole-Cole analysis show the presence of only one relaxation process in the oils. Conductivity of oils is increasing in similar way with increasing frequency following the Jonscher's power law and is not changed with MW exposure time. Olive oil has conductivity higher for four orders of magnitude than sunflower oil, which is connected to the high content of monounsaturated fats. The differences between sunflower and olive oil characteristics are discussed. 展开更多
关键词 Vegetable oils microwave radiation dielectric properties absorbance.
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Superior cycling stability of H_(0.642)V_(2)O_(5)·0.143H_(2)O in rechargeable aqueous zinc batteries
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作者 Yuetao Wang Chuanxi Chen +8 位作者 Hengyu Ren Runzhi Qin Haocong Yi Shouxiang Ding Yang Li Lu Yao Shunning Li Qinghe Zhao Feng Pan 《Science China Materials》 SCIE EI CAS CSCD 2022年第1期78-84,共7页
To increase the service life of rechargeable batteries,transition metal oxide hosts with high structural stability for the intercalation of carrier ions are important.Herein,we reconstruct the crystal structure of a c... To increase the service life of rechargeable batteries,transition metal oxide hosts with high structural stability for the intercalation of carrier ions are important.Herein,we reconstruct the crystal structure of a commercial V_(2)O_(5)by pre-intercalating H^(+)and H_(2)O pillars using a facile hydrothermal reaction and obtain a bi-layer structured H_(0.642)V_(2)O_(5)·0.143H_(2)O(HVO)as an excellent host for aqueous Zn-ion batteries.Benefiting from the structural reconstruction,the irreversible“layer-to-amorphous”phase evolution during cycling is considerably less,resulting in ultra-high cycling stability of HVO with nearly no capacity fading even after 500 cycles at a current density of 0.5Ag^(-1).Moreover,a synthetic proton and Zn^(2+)intercalation mechanism in the HVO host is demonstrated.This work provides both a facile synthesis method for the preparation of V-based compounds and a new viewpoint for achieving high-performance host materials. 展开更多
关键词 aqueous battery vanadium oxide phase conversion structural stability
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