Tannin-Ca Complex as Green Thermal Stabilizer Additive for PVC: Viscoelastic Properties

This study investigated the viscoelastic and rheometeric properties of PVC stabilized with tannin-Ca complex as totally bio-based thermal stabilizer. Dynamic mechanical thermal analysis (DMTA) used to characterize the viscoelastic properties of PVC samples obtained by thermal mixing of PVC with three composition percentages (1.0, 2.0, and 3.0) part per hundred ratios (phr) of tannin-Ca complex with this polymer. The torque rheometery test used to monitor the effect of tannins derivative on the thermal stability and mixing properties of PVC formulations during samples processing. For that purpose, PVC sample with 2 phr commercial thermal stabilizer (Reapak B-NT/ 7060) was used for comparison and considered as reference samples. Before the glass transition temperature of PVC at 30°C - 60°C, the DMTA curves show that the values of storage modulus and tan delta of PVC samples stabilized with tannin derivative were very similar with those of PVC sample stabilized with commercial thermal stabilizer. The glass transition temperature (Tg) of PVC stabilized with commercial thermal stabilizer and with tannin-Ca complex occurred at about 76°C. In a sequence, after the glass transition region of PVC samples, the DMTA scans confirmed that the PVC samples with 2 phr tannin-Ca complex have relatively longer flowing stage which occurs at lower temperatures by 18°C per that of PVC sample stabilized with commercial stabilizer. Global results of the torque rheometery which have suitable plateau stages and the DMTA show that the processing thermal stability and thermal flexibility of PVC are clearly increased with the incorporation of tannin-Ca complex. All the PVC formulations with tannins-Ca complex show excellent viscoelastic properties which were found to be slightly best or much closed to those obtained for PVC stabilized with commercial thermal stabilization.

酿造单宁在啤酒高浓酿造中应用效果的评价及其影响因素的探讨

将酿造单宁应用于高浓酿造啤酒生产中,研究发现,酿造单宁能明显提高啤酒质量,改善啤酒风味,提高其稳定性和抗老化能力,延长保鲜期,缩短生产周期,改善成品啤酒的感官特征等。应用酿造单宁后,啤酒中的总多酚含量变化不大,经风味评价,啤酒的主要风味物质无明显变化。啤酒中Ca2+含量在适宜范围内(30～85mg/L),酿造单宁不会对啤酒酿造产生影响;但若Ca2+含量超出合理范围,则会对啤酒的浊度产生一定的影响。异α-酸含量在一定范围内,尚未发现对酿造单宁应用效果产生影响。

不同钙制剂处理对刺梨果实发育的影响

在刺梨果实发育过程采用钙制剂(醋酸钙300mg·L-1、碳酸钙300mg·L-1)、钙离子通道阻塞剂(氯丙嗪50μmol·L-1)及钙离子专一性螯和剂(EGTA100mmol·L-1)对刺梨果实进行喷布处理。与对照比较,醋酸钙300mg·L-1、碳酸钙300mg·L-1处理对果实发育状况有较大的促进作用,处理后刺梨果实中的Ca2+含量下降速度减缓,维生素C含量增加速度和单宁的分解转化速度加快。在果实发育的中前期,果实中CaM含量与果实生长发育情况呈响应曲线,其高峰期较对照时间有所延长。钙离子通道阻塞剂(氯丙嗪50μmol·L-1)及钙离子专一性螯和剂(EGTA100mmol·L-1)处理后,则与钙制剂的效果相左。讨论了Ca2+、CaM在刺梨果实发育中的作用。

Ca^(2+)和IAA对甜柿单宁含量及果实品质的影响

采前用0, 0. 25%, 0. 5%, 1. 0%Ca(NO3 )2溶液及分别加入20×10-6 IAA后喷洒甜柿树冠和果实。结果表明,所有钙处理均提高了果实品质,但以0. 6%左右Ca浓度综合效应较好,果实单宁含量与Ca浓度呈极显著相关;果实Vc和总糖含量显著增加(分别达到50. 83%和18. 59% );增加了果实各部位的钙素水平。加喷IAA后上述效应更为显著。