Determination of Phenolic Substances in Vidal Blanc Grape

[Objectives] The contents of seven components( gallinic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin,and caffeic acid) in Vidal blanc grape were determined. [Methods]The L9( 34) orthogonal design method was used to optimize the extraction process. High performance liquid chromatography( HPLC) was used to determine gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape. [Results]The contents of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal blanc grape were 155 1 μg/g,20. 55 mg/g,77. 11 mg/g,0. 738 8,0. 910 0,164. 5 and 175. 8 μg/g,respectively. [Conclusions] HPLC method for the determination of the contents of seven components in the Vidal blanc grape can better control the quality of the variety.

氯铝酸室温离子液体介质中Blanc氯甲基化反应的研究

在卤化 1 烷基吡啶,1 甲基 3 烷基咪唑季胺盐和盐酸三甲胺与无水AlCl3构成的氯铝酸室温离子液体反应介质中,尝试了苯及其衍生物和氯甲醚的Blanc氯甲基化反应.结果表明底物的不同对反应有较大影响,苯与氯甲醚反应主要生成氯甲基化产物,而烷基苯与氯甲醚反应则主要生成二苯基甲烷衍生物.反应具有适中至高的转化率和选择性,依据底物的不同,反应结束后可以和离子液体系分层,便于产物分离.

‘威代尔’葡萄及其优良芽变果实香气物质2-苯乙醇合成变化研究

以‘威代尔’葡萄及其芽变果实为试材,采用氨基酸分析仪和荧光定量分析,研究了‘威代尔’葡萄及其芽变果实中的苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇动态含量,以及芳香族氨基酸脱羧酶(AADC)的动态相对表达量,以期明确‘威代尔’葡萄优良芽变果实特征香气2-苯乙醇合成变化,为生产提供优良酿造品种(系)原料。结果表明:‘威代尔’葡萄及其芽变果实中不同生育期苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇含量均呈现规律性变化,芽变果实中苯丙氨酸、苯乙胺、苯乙醛和2-苯乙醇含量均高于同期‘威代尔’果实。荧光定量结果表明,‘威代尔’及其果实中AADC的表达与2-苯乙醇含量均呈正相关。该研究发现的‘威代尔’葡萄芽变有望成为我国酿造优良葡萄酒重要的品种(系)原料。

冰葡萄威代尔(VIDAL)在桓仁试栽表现

威代尔属白色葡萄品种,欧美杂种,是白玉霓(ugi blanc)和赛必尔(seibel)的杂交后代,是加拿大酿造著名冰葡萄酒选用的品种之一. 冰葡萄酒亦称冰酿葡萄酒,仅德国、加拿大等极少数地区生产,是国际公认的葡萄酒中的极品.原料来源自-20℃左右的葡萄果实,浆果秋天不采收,在自然状态下挂藤进入严冬,经过长时间不断冰冻、日照、脱水、浓缩,于12月份至翌年1月经夜间采收并立即榨汁.经压榨,浆果中的水分已成冰被排出,仅有少量天然果糖、果酸等精华成分的浓汁留下酿酒.经测定,冰葡萄酒中葡萄糖的浓度是普通葡萄酒的10～14倍,而且富含人体必需的数十种酶和氨基酸,并具有独特的复合(如水蜜桃、甜杏、柑橘等)香气.种植冰葡萄所冒的风险极高,原汁非常稀少、珍贵,来之不易,一株葡萄只能生产一瓶冰葡萄酒,价格极其昂贵.……

三种酵母对‘威代尔’干白葡萄酒香气品质的影响

为调查酵母对葡萄酒香气品质的影响,选用酵母Zymaflore VL1、Zymaflore X5和Lalvin QA23酿造‘威代尔’干白葡萄酒,采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对‘威代尔’干白葡萄酒进行挥发性成分测定,并利用香气活性值(OAV)、香气轮廓法和香韵分析法评价3种干白葡萄酒的典型特征差异。结果表明,3种酵母酿造的‘威代尔’干白葡萄酒中共鉴定出44种挥发性成分,其中酯类物质25种,醇类物质8种,酸类物质4种,醛类物质1种,酮类物质2种;3种酵母酿造的‘威代尔’干白葡萄酒香气差异显著,尤其是二类香气;3种酵母中,VL1产香能力最强,挥发性成分总量为55 447.5 μg·kg^(-1),特征香气成分有异戊醇、苯乙醇、乙酸乙酯、丁酸乙酯、己酸乙酯、辛酸乙酯等,果香、脂肪香为该类型葡萄酒的典型香气特征,果、脂、青,乳香等为主体香韵。因此,VL1酵母能提高‘威代尔’干白葡萄酒中醇类和酸类物质的含量,形成香气类型更丰富、平衡的葡萄酒产品,香气品质更佳。

Blanc氯甲基化聚苯乙烯树脂的制备及条件筛选

以聚苯乙烯类树脂为原料,采用Blanc氯甲基化的方法对交联聚苯乙烯类树脂进行氯甲基化,并对氯含量进行了测定筛选出产率高的树脂,对氯甲基化方法进行筛选。

时滞型Vidale-Wolfe广告模型

基于从广告投入到影响产品销售量应有的时差,对经典的Vidale-Wolfe广告模型进行改进,构造出时滞型Vidale-Wolfe广告模型,并且用最优控制理论对时滞型Vidale-Wolfe广告模型进行讨论,不仅证明最优控制的解的存在性,并为广告决策提供出可供计算的参考公式.

Effects of the severity and timing of basal leaf removal on the amino acids profiles of Sauvignon Blanc grapes and wines

The effects of the severity and timing of leaf removal(LR)on the amino acids of Sauvignon Blanc grapes and wines were studied during the 2017 growing season.High-performance liquid chromatography(HPLC)was used to analyze the amino acids profiles of grape berries and wines.The basal leaves were removed at three time points(40,56 and 72 days after flowering,named LR40,LR56 and LR72,respectively)at two severity levels(one at which the first,third,and fifth basal leaves of each shoot were removed(50%level);and another at which the first six basal leaves were removed(100%level)).The results showed that leaf removal had little impact on total soluble solids(°Brix),titratable acidity,pH or berry weight.The LR72-50%treated grapes had higher berry weight,titratable acidity and°Brix than those of the other treatments.The highest concentrations of total amino acids and of total amino acids except proline were detected in LR72-50%treated grapes(2 952.58 and 2 764.36 mg L^-1,respectively);the lowest were detected in LR72-100%treated grapes(2 172.82 and 2 038.71 mg L^-1,respectively).LR72-50%treatment significantly promoted the synthesis of aspartic acid,serine,arginine,alanine,aminobutyric acid and proline at both severity levels for grapes,the concentrations of all of these amino acids were increased relative to the control concentrations.The LR72-50%,LR40-100%and LR72-100%treated wines had higher total amino acids concentrations and higher concentrations of some individual amino acids,such as arginine,alanine and serine,than did the control wines.Of all the amino acids studied,glycine,tyrosine,cysteine,methionine and lysine were not significantly influenced by the timing or severity basal defoliation in grapes and wines.The present study reveals the effects of the timing and severity of leaf removal on the amino acids profiles of grapes and wines.

Blanc Reaction of Aromatic Compounds Catalyzed by Ionic Liquids

Ionic liquids have been used as catalysts for Blanc reaction of toluene. The effects of reaction temperature, reaction time and dosage of the ionic liquid catalyst have been investigated, and the catalytic performance of different ionic liquid catalysts for toluene chloromethylation was also studied. The reaction was found to proceed under mild conditions with excellent conversion （up to 90%） in the absence of Lewis acids. The ionic liquids could be recycled and reused without loss of their catalytic activities.

Determination of the Contents of Seven Chemical Components in Vidal Grape by Quantitative Analysis of Multi-components by Single Marker(QAMS)

[Objectives]This study was conducted to establish a method of quantitative analysis of multi-components by single marker(QAMS)for the simultaneous determination of such seven chemical components as gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid,rutin and caffeic acid in Vidal grape.[Methods]The high performance liquid chromatography was carried out using a COSMOSIL C18-MS-II column(4.6 mm×250 mm,5μm)with the mobile phase acetonitrile-2%acetic acid aqueous solution(gradient elution)at a flow rate of 1.0 ml/min.The detection wavelength was 280 nm,and the column temperature was 25℃.Using caffeic acid as an internal reference,the relative correction factors between it and other six to-be-detected components,and the contents of the seven components were calculated using the correction factors.The established was compared the results with the external standard method to verify the feasibility and accuracy of the method.[Results]The seven components had a good linear relationship in the ranges of 1.060-10.60,1.419-14.19,1.062-10.62,0.2950-2.950,0.1019-1.019,0.2014-2.014,and 0.1498-1.498μg,respectively,and the relative correction factors of gallic acid,epicatechin,catechin,ferulic acid,chlorogenic acid and rutin were 0.9760,0.7806,0.3277,1.640,1.161,2.778,respectively.There was no significant difference between the results of the QAMS method and the external standard method.[Conclusions]The QAMS method using caffeic acid as an internal reference is accurate and feasible,and provides a reliable method for the quality evaluation of Vidal ice grape.

新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化

该研究采用顶空固相微萃取(HS-SPME)以及气相色谱-质谱(GC-MS)联用技术对新疆产区白玉霓白兰地基酒一次蒸馏中挥发性成分进行分析。结果表明,蒸馏过程中共检测出58种挥发性化合物,包括醇类14种、酯类23种、酸类6种、醛酮类15种。其中高级醇和酯类物质含量在酒精度低于47%vol时出现大幅下降,酸类物质总含量在蒸馏中段含量较高,蒸馏的前段和后段含量较低,醛酮类物质呈现“U”形状变化。因此采取适当的比例去除酒头和酒尾对白玉霓白兰地品质保证具有重要意义,为新疆产区的白玉霓白兰地蒸馏工艺提供理论参考。

Analysis of Mont Blanc

Mont Blanc is one of the natural poems created by Percy Bysshe Shelley.It mainly examines the relationship between the human mind and the universe through the description of the natural world.In this poem,the natural consciousness,moral thoughts and artistic techniques with Shelley’s unique characteristics are well reflected.Based on this,this paper aims to analyze the ecolog?ical consciousness,moral consciousness and symbolistic consciousness inMont Blanc.When analyzing the poem,this paper will discuss the content ofMont Blanc with the basic theories of these three kinds of con?sciousnesses and explore the poem’s deep meanings so that this paper can enrich the study ofMont Blanc and readers can better understand this poem.

BLANC & ECLARE与溥仪眼镜推出联乘系列 郑秀妍现身

韩国巨星及国际时尚达人郑秀妍(Jessica Jung)亲临北京SKP,与溥仪眼镜集团携手发布联乘系列。此次是Jessica以BLANC&ECLARE创意总监的身份现身,吸引大批粉丝及品牌拥趸支持。发布会上,溥仪眼镜集团董事总经理邱子茵女士与Jessica共同交流搭配太阳镜的心得及联乘系列眼镜的设计概念,Jessica表示:'能与中国创新的高级眼镜店溥仪眼镜合作。

Noir ＆ Blanc——“异域欣快”

又一波瑞典时尚将撞击上海。这一次,以部落文化为题材,以"异域欣快"为名的Noir&Blanc(娜衣)时装秀,是一场与Jazz du Funk舞团联手的跨界演出,在时尚与现代舞艺术中自由来去。Noir&Blanc的两位女性设计师Petra Thoms(沛茶)和Linnea Carlgren(琳娜),与Jazz du Funk的舞者们重新定义传统秀场的秀演形式,只为给中国观众们带来难忘今宵。2011年4月9日在800秀,体验"异域欣快"与"

MONT BLANC 六角白星的传奇故事

1906年创建于德国的万宝龙（Montblanc）,现为世界著名奢侈品集团——瑞士历峰集团旗下一员。历经一个多世纪,万宝龙已发展成为一个多元化的高端品牌,包括高档书写工具、腕表、优质皮具、眼镜、香水等。万宝龙以制造经典书写工具驰名于世,其名号已成为书写艺术的代表,

失败者的历史——戈尔·维达尔小说《伯尔》的去神话书写

美国作家戈尔·维达尔的历史小说《伯尔》以美国建国初期为历史背景,以真实的历史人物为原型,重塑了开国元勋的形象,重写了美国建国史。维达尔用个体回忆挑战官方历史,以历史话语重构人物形象,揭示了失败者所面临的历史困境,运用去神话书写抹去了政治人物的光环,消解了美国建国神话。维达尔展现了多元化的历史,否定唯一、绝对的历史,强调“失败者”的历史也是美国历史的一部分,为全面审视美国历史提供了新的角度。

不同酒精度波特酒品质及挥发性风味成分分析

以宝石解百纳葡萄为原料,白玉霓白兰地为加强酒基制备酒精度分别为20.4%vol、19.3%vol、17.9%vol的波特酒(编号分别为HPW、MPW、LPW),对其理化指标、感官品质和挥发性风味成分进行分析,并对其挥发性风味成分进行主成分分析(PCA)。结果表明,3种波特酒的总糖含量为99.3~110.2 g/L,酒精度为17.9%vol~20.4%vol,总酸含量为5.1~5.2 g/L,挥发酸含量均<1.2 g/L,干浸出物含量均>20 g/L,各项理化指标均符合相关标准要求,其中,酒样HPW的感官评分最高,为8.77分;3种波特酒共检出41种挥发性风味成分,其中,酯类20种、醇类7种、酸类4种、醛类4种、萜烯类3种、其他类3种。不同酒样的挥发性风味成分含量差异显著(P<0.05),酒样HPW挥发性风味成分含量最高(45.73 mg/L);辛酸乙酯、己酸乙酯、癸酸乙酯及异戊醇的含量丰富,且在酒样HPW中含量显著高于酒样MPW与LPW(P<0.05);PCA结果表明,3种酒样可进行有效区分,酒样HPW与乙酸己酯、庚酸乙酯、癸酸乙酯、丁酸乙酯相关性较高。

跆拳道训练对4-6岁儿童动静态平衡能力的影响

目的:探讨跆拳道训练对4-6岁儿童动静态平衡能力的影响,为学龄前儿童预防运动损伤及提升平衡能力提供理论依据。方法:通过年龄分层抽样从杭州市某幼儿园与跆拳道俱乐部随机挑选80名4-6岁儿童,采用走平衡木与Y型平衡测试评估动态平衡能力;采用Wii-Fit平衡板测试睁/闭眼状态下并足站立与右足单足站立时的各项静态平衡能力指标。使用独立样本t检验分析训练因素对动态平衡能力的影响,使用双因素方差分析检验训练与视觉因素(睁闭眼)对静态平衡能力的影响。结果:训练组在走平衡木与Y型平衡测试中表现出比对照组更好的动态平衡能力(t_(平衡木)=6.455,P<0.01;t_(Y型平衡测试)=-2.700,P<0.01);在并足站立条件下,训练组cop轨迹长及面积均小于对照组(F_(Area)=20.44,ηP~2=0.12,P<0.01;F_(Length)=174.16,ηP~2=0.54,P<0.01);当右足单足站立时,训练组在有无视觉信息的两种情况下均优于对照组(t_睁=-5.93,P<0.01;t_闭=-11.53,P<0.01)。结论:有跆拳道训练经验的4~6岁儿童在不同站姿任务及视觉条件下,均表现出更强的动静态平衡能力。

嘉峪关地区白玉霓葡萄香气成分分析

香气是决定葡萄酒品质的重要指标之一,并可赋予葡萄酒特殊的感官体验。本文以甘肃嘉峪关地区白色酿酒葡萄白玉霓为原料,利用顶空固相微萃取结合气相色谱质谱联用方法,测定其在计划采收前1周、前2周、采收点以及计划采收后1周果实的挥发性成分,并对比在不同阶段果实香气成分及含量差异。结果表明,4个采样点下的白玉霓葡萄果实中共有醛、酮、酯、醇、萜类和其他类等6大类物质。其中,醛酮类物质最为丰富,含量分别为793.34μg·g^(-1)(采收点前2周)、744.90μg·g^(-1)(采收点前1周)、798.57μg·g^(-1)(采收点)、851.20μg·g^(-1)(采收点后1周),其次为醇类、酯类、萜类和其他类。另外,试验发现,在白玉霓果实后熟期,香气成分和含量显著增加,其香气体系也变得复杂且丰富。