PARALLEL COMPOUND METHODS FOR SOLVING PARTITIONED STIFF SYSTEMS

Deals with the solution of partitioned systems of nonlinear stiff differential equations. Discussion on parallel compound methods; Nonstiff equations; Order conditions of the parallel compound methods (PCM); Numerical stability of PCM.

Synthesis of Substituted u-Oxo-bis[tetra-phenyl porphyrinatoiron] Compounds from Free Base Porphyrins by a One-pot Method

A novel method for synthesis of substituted μ-oxo-bis[tetraphenyl porphyrinatoiron] compounds ([TRPPFe]2O) based on the reaction among free base porphyrins (TRPPH2), FeSO4·7H2O and H2O in one pot was proposed and investigated. Four kinds of [TRPPFe]2O were synthesized by this novel synthetic method, and their structures were characterized by elemental analysis, infrared spectra and UV-vis spectroscopy. The reaction conditions, including the effect of different iron salts on the formation of [TRPPFe]2O, the reaction time between FeSO4·7H2O and TRPPH2, the molar ratio of FeSO4·7H2O/TRPPH2 as well as the volume ratio of H2O/DMF, were investigated. The [TRPPFe]2O yield of 93%-98% could be obtained under the following optimal conditions: the reaction time of FeSO4·7H2O with TRPPH2 was about 10 h, the molar ratio of FeSO4·7H2O/TRPPH2 about 5︰1, and the volume ra-tio of H2O/DMF exceeded 2︰1. Further research indicated that only TRPPFeCl were formed once FeSO4·7H2O was replaced by FeCl2·4H2O, the reason of which might be that halogen ions in iron salts interfered the formation of [TRPPFe]2O, suggesting that halogen ions should be avoided in this novel synthetic method.

ONE-CELL-STATE METHOD FOR DETERMINATION OF ELECTRONIC STRUCTURE OF INTERMETALLIC COMPOUNDS

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A meshless method for the compound KdV-Burgers equation

The element-free Galerkin （EFG） method for numerically solving the compound Korteweg-de Vries-Burgers （KdVB） equation is discussed in this paper. The Galerkin weak form is used to obtain the discrete equation and the essential boundary conditions are enforced by the penalty method. The effectiveness of the EFG method of solving the compound Korteweg-de Vries-Burgers （KdVB） equation is illustrated by three numerical examples.

Validation of Microbial Limit Test Methods of Compound Gangbangui Capsule

[Objectives] This study was conducted to establish a method for microbial limit test of Compound Gangbangui Capsule. [Methods] According to the Chinese Pharmacopoei 2015 edition of the four general rules,the microbiological limits of non-sterile products were verified. [Results]Compound Gangbangui Capsule has a strong inhibitory effect on S. aureus,and the antimicrobial activity was significantly eliminated after increasing the diluent（ 1∶ 20）; and the recoveries were in the range of 0. 5-2. 0 when the total quantities of aerobic microbes were determined by dilution method（ 1∶ 20）. When the total quantities of mould and yeast were determined by conventional method（ 1∶ 20）,the recoveries were from 0. 5 to 2. 0,and Escherichia coli can be detected in experimental groups by the test solution dilution method. [Conclusions]With the plate method,the total quantities of aerobic bacteria and the quantities of mould and yeast were examined by increasing diluent and conventional method,respectively,and control bacteria,E. coli was examined by conventional method. This method has been proved effective for microbial limit test of Compound Gangbangui Capsule,and can effectively control the quality of the preparation. The method is accurate and reliable.

Study on extracting alumina from fly ash by compound additive activation method

According to the chemical and mineral composition characteristics of the fly ash,alumina can be extracted from fly ash through the calcining method by using sodium carbonate and calcium carbonate additives.The effects on leaching rate of alumina have been investigated. The results showed that the fly ash can be activated effectively and the leaching rate of alumina can be improved to more than 92% through this method. The best process parameters were the ratio of raw materials,i. e. the material weight ratio of fly ash,calcium carbonate and sodium carbonate was 1. 0∶1. 2∶0. 9. The activating temperature was 850℃-900℃,activating time was 3 h. This process has a potential application prospect and improves the value of comprehensive utilization of fly ash.

Discussion on the Quality Evaluation Method of Traditional Chinese Medicine Compound Preparations

As an important representative of the modernization of the Chinese medicine industry,traditional Chinese medicine(TCM)compound preparations are an indispensable part of the development of TCM.The complex ingredients and unclear action mechanism of TCM compound preparations restrict the development of TCM.In line with this problem,the modern TCM research has made extensive remarkable achievements.From the single indicator in the past to multiple indicator,the research on the combination of TCM fingerprints and pharmacodynamics also has made great progress.The introduction of quality evaluation methods such as the"quantitative analysis of multi-components by a single marker","dose-effect"indicator,"Bioactive Equivalent Combinatorial Components"(BECCs)and TCM quality markers have brought new ideas for quality control of TCM compound preparations.

A NEW METHOD FOR SYNTHESIS OF O-ISOPROPYL SUBSTITUTED AROMATIC COMPOUNDS

Heteroatom-directed aromatic lithiation reactions used for the regiospecific synthesis of o-isopropyl substituted phenolic and benzyl alcoholic compounds are described.

Effect of Different Drying Methods on the Volatile Compounds Jinmudan Oolong Tea

Jinmudan,a new tea variety from Fujian Province has an excellent quality with a unique aroma like magnolia frogrance.To monitor the changes in the tea volatile compounds during the Jinmudan Oolong tea manufacturing(drying) process,the volatiles of tea samples were extracted and analyzed.Characteristic volatile compounds in Jinmudan Oolong tea were nerolidol,α-farnesene,linolenic acid,palmitic acid,indole,phenylacetaldehyde,cisjasmone,β-phenylethanol,etc.The content of nerolidol was the highest in four tested samples.The composition of the volatile compounds in microwave drying sample was simple,but its concentration was high,in which the main volatile compounds were alcohols and esters.The processing with combination of traditional drying craft and modern aroma-improvement technique could obviously improve the tea aroma,especially in level of epoxy linalool and jasmine lactone.

Mobile Equilibrium Method for Determining Composition and Stability Constant of Coordination Compounds of the Form M_mR_n

A new method is proposed for determining the composition and stability constant of coordination compounds of the form M m R n ; it can be used to differentiate mono and poly nuclear coordination compounds. The equation derived is lg( A i/(A max - A i) m)=n lg c′ R+lg( m·β(c M/A max ) ( m -1) ). The method is based on Bent French limited logarithm method. The demonstration of the proposed method has yielded correct results for Sc 3+ chlorophosphonazo Ⅲ system and Fe 3+ Chromazurol S system.

A Mapping Method of Using the Compound Use Cases to Generate User Interface

To support the requirement analysis of the user interfaces and the auto generation of the final user interfaces, we should improve the traditional modeling method which centered on the system and the implementation, and turn to use the modeling method which centered on the usage and the user. The compound use cases describe the system function from the user point of view. Based on the compound use cases, we can generate the final user interfaces.

Validation for Microbial Limit Test Method of Compound Yu E Nose Drops

[Objectives] This study was conducted to establish a method for microbial limit test of Compound Yu E Nose Drops.[Methods] According to the Chinese Pharmacopoei (General Rules in the fourth part of the 2015 edition),the microbial limit test method for Compound Yu E Nose Drops was verified.[Results] Compound Yu E Nose Drops has a strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis,and the inhibitory activity was significantly eliminated after increasing the diluent (1∶ 20).The recoveries were all in the range of 0.5-2.0 when the total quantities of aerobic microbes were determined by the dilution method (1∶ 20).When the total quantities of mould and yeast were determined by the conventional method,the recoveries were both in the range of 0.5-2.0.When examining control bacteria,Escherichia coli,S.aureus and Pseudomonas aeruginosa can all be detected in the test groups by the test liquid dilution method.[Conclusions] For Compound Yu E Nose Drops,the total quantities of aerobic microbe can be counted by the dilution method;the quantities of mould and yeast can be examined by the conventional plate method;and the conventional method can be used for control microbe examination.

加工方式对大豆油中挥发性物质的影响

为探究加工方式对大豆油风味物质的影响,采用电子鼻与顶空固相微萃取-气相色谱-质谱联用相结合的方法分析浸提、热榨和冷榨3种方式加工的大豆油挥发性物质的差异。结果表明:在3种大豆油样品中共检出86种挥发性物质,其中浸提油53种,热榨油54种,冷榨油45种,主要包括醛类、醇类、酮类、酸类、酯类、萜烯类、杂环类(呋喃和吡嗪)以及烃类等化合物。在3种大豆油中检出相同的挥发性物质有24种。主成分分析和层次聚类分析结果表明加工方式对大豆油风味的影响较大。采用气味活度值(OAV)判定3种大豆油样品的关键风味物质,浸提油中检出关键风味物质15种,以3-壬烯-2-酮等物质为主,使浸提油具有浆果风味。热榨油中检出关键风味物质16种,其中2,5-二甲基吡嗪等杂环类物质使热榨油具有独特的烘焙风味。冷榨油中检出12种关键风味物质,以(E,E)-2,4-庚二烯醛等醛类物质为主,使冷榨油具有天然油脂风味。偏最小二乘回归分析表明电子鼻与气相色谱-质谱联用的检测结果间存在较好相关性。

3种不同熟化方式对彩色马铃薯挥发性风味物质组成的影响

采用气相色谱-离子迁移谱联用仪(GC-IMS)分析在不同熟化方式下彩色马铃薯的挥发性风味物质组成。结果表明:从3种不同熟化方式的彩色马铃薯样品中定性鉴定出挥发性有机物质共有52种,其中醛类物质的种类和相对含量均最高,表明醛类物质对马铃薯香味的呈现起主要作用。不同熟化方式对彩色马铃薯挥发性物质的组成及含量存在一定的差异,且不同颜色的马铃薯在同一种熟化方式下,其挥发性物质含量也表现出差异。在蒸制的彩色马铃薯中挥发性风味物质含量较低,在烤制和油炸的彩色马铃薯中风味物质含量较高。挥发性成分的种类和含量可以作为区分彩色马铃薯不同熟化方式的重要特征指标。

复合助剂对低温喷雾干燥蓝靛果粉理化性质的影响

为保证低温喷雾干燥后蓝靛果粉品质,采用黄金分割法研究复合助剂(麦芽糊精、β-环糊精和乳清蛋白)对喷雾干燥蓝靛果粉理化性质的影响,分析低温进风温度(50~90℃)对蓝靛果粉花青素保留率、集粉率和含水率的影响规律。结果表明,在麦芽糊精、β-环糊精的质量比例为85.4%、14.6%时,集粉率高达37.96%;随进料溶液中麦芽糊精质量比例增加,蓝靛果粉玻璃化转变温度、水溶性指数、堆积密度、亮度L^(*)值、红度a^(*)值和色差值ΔE呈增加趋势,含水率、花青素含量和黄度b^(*)值呈下降趋势;在麦芽糊精、β-环糊精和乳清蛋白质量比例为72.9%、12.5%、14.6%时,集粉率达到最高(40.11%);随料液中乳清蛋白质量比例增加,蓝靛果粉含水率、花青素含量呈上升趋势,其玻璃化转变温度、水溶性指数、亮度L^(*)值、红度a^(*)值、黄度b^(*)值和色差值ΔE等指标呈下降趋势;复合助剂显著提高蓝靛果粉集粉率(P<0.05),对其中的花青素起到较强保护作用,其含水率、水溶性指数、堆积密度等理化指标均接近于最优水平。低温喷雾干燥研究发现,随进风温度上升,集粉率和含水率呈负相关,在进风温度90℃时,集粉率最高的配方中可实现较高花青素保留率(89.94%)。低频核磁共振波谱以及质子密度图像信息分析表明,加入的助剂与蓝靛果果汁中水分通过氢键、静电结合力和疏水作用等分子间作用力,形成稳定性高水合物、增强液滴聚结抵抗力,提高料液玻璃态转换温度,从而实现高集粉率和高花青素保留率的蓝靛果果粉低温喷雾干燥;红外光谱分析表明,复合助剂可在蓝靛果果粉中形成分子间氢键,并对花青素等活性物质进行固定包埋保护。研究结果可为蓝靛果粉喷雾干燥加工生产提供理论支撑和参考依据。

镁熔体净化技术的研究进展

镁作为新兴轻质材料在汽车、3C和航空航天领域的应用逐渐普及,伴随行业节能减排的要求提升以及材料行业的迭代更新,镁及其合金所涉及的产业领域将会进一步扩大。而镁及其合金在铸造与变形加工前,镁熔体纯净度会对其性能产生巨大影响,如熔体纯净度低会显著降低合金的抗拉强度、伸长率等力学性能,导致合金出现炸裂、破损现象。为此,镁熔体的高效除气除杂净化技术成为研究热点。镁熔体净化作为镁熔炼过程中的重要环节,一直是科研工作者不断改进优化的研究课题。本文在简要介绍镁熔体中夹杂物来源的基础上,归纳了适用于镁熔体的熔剂净化、无熔剂净化、复合净化法及其净化效果,且对真空蒸馏法净化镁熔体的相关研究进行了探讨,系统综述了镁熔体净化技术研究进展,展望了该技术的未来研究方向。

发酵肉制品中的特征风味与微生物之间的关系研究进展

发酵肉制品是指在自然或者人工的控制条件下,以新鲜的肉类为原料,通过微生物或酶的发酵作用制成的一类产品。发酵肉制品中特征风味物质种类繁多,其中主要有酯类、醛类、醇类、酸类以及游离氨基酸等。由于消费者对发酵肉制品风味品质要求的提高,风味物质的控制已经成为提升发酵肉制品品质的关键指标之一。发酵肉制品中的部分微生物特别是乳酸菌、酵母菌和葡萄球菌促进了肉制品中碳水化合物、蛋白质和脂肪的分解,从而促进发酵肉制品独特风味的形成。本文详细介绍了国内外不同发酵肉制品中的主要风味物质、风味形成途径和检测方法,进一步归纳总结了能够产生这些风味物质的关键微生物以及产风味物质的微生物筛选方法,以期为后续发酵肉制品风味品质的提升提供参考。