Sulfur phase and sulfur removal in high sulfur-containing bauxite

The sulfur phase in high sulfur-containing bauxite was studied by an X-ray diffraction analysis and a chemistry quantitative analysis.The methods for the removal of different shaped sulfur were also discussed.The results show that sulfur phases in high sulfur-containing bauxites exist in the main form of sulfide sulfur （pyrite） or sulfate sulfur,and the main sulfur forms of bauxites from different regions are not the same.Through a combination of an X-ray diffraction analysis and a chemistry quantitative analysis,the sulfur phases of high sulfur-containing bauxite could be accurately investigated.Deciding the main sulfur form of high sulfur-containing bauxite could provide theoretical instruction for choosing methods for the removal of sulfur from bauxite,and an oxidizing-roasting process is an effective way to remove sulfide sulfur from high sulfur-containing bauxite,the content of S^2-in crude ore in the digestion liquor is above 1.7 g/L,but in the roasted ore digestion liquor,it is below 0.18 g/L.Using the sodium carbonate solution washing technology to wash bauxite can effectively remove sulfate sulfur,the content of the total sulfur in ore is lowered to below 0.2% and can meet the production requirements for the sulfur content.

Highly Efficient and Selective Removal of Pb（II） ions by Sulfur-Containing Calcium Phosphate Nanoparticles

A facile one-step co-precipitation method was demonstrated to fabricate amorphous sulfurcontaining calcium phosphate （SCP） nanoparticles, in which the sulfur group was in-situ introduced into calcium phosphate. The resulting SCP exhibited a noticeable enhanced performance for Pb（II） removal in comparison with hydroxyapatite （HAP）, being capable of easily reducing 20 ppm of Pb（II） to below the acceptable standard for drinking water within less than 10 min. Remarkably, the saturated removal capacities of Pb（II） on SCP were as high as 1720.57 mg/g calculated by the Langmuir isotherm model, exceeding largely that of the previously reported absorbents. Significantly, SCP displayed highly selective removal ability toward Pb（II） ions in the presence of the competing metal ions （Ni（II）, Co（II）, Zn（II）, and Cd（II））. Further investigations indicated that such ultra-high removal efficiency and preferable affinity of Pb（II） ions on SCP may be reasonably ascribed to the formation of rodlike hydroxypyromorphite crystals on the surface of SCP via dissolution-precipitation and ion exchange reactions, accompanied by the presence of lead sulfide precipitates. High removal efficiency, fast removal kinetics and excellent selectivity toward Pb（II） made the obtained SCP material an ideal candidate for Pb（II） ions decontamination in practical application.

A review of gold extraction using noncyanide lixiviants: Fundamentals, advancements, and challenges toward alkaline sulfur-containing leaching agents

Alkaline sulfur-containing lixiviants,including thiosulfate,polysulfides,and alkaline sulfide solutions,stand out as a promising class of alternatives to cyanide because of their low toxicity,high efficiency,and strong adaptability.In this paper,we summarized the research progress and remaining challenges in gold extraction using these noncyanide reagents.After a brief introduction to the preparation method,the transformation process of various sulfur-containing species in alkaline solutions was discussed.Thereafter,some insights into the mechanism of gold leaching in alkaline sulfur-containing solutions were presented from different aspects,including thermodynamics analysis,electrochemical dissolution,and leaching kinetics.Moreover,recent progress in in-situ generation of sulfur-containing anions from gold-bearing sulfide minerals was outlined as well.Gold passivation caused by sulfur species was discussed in particular because it is considered the greatest challenge facing sulfur-containing leaching systems.Alkaline sulfur-containing lixiviants are expected to serve as alternatives in industrial applications of gold extraction,particularly for refractory gold ores containing copper and carbonaceous matter.

pH variation mechanism of high sulfur-containing bauxite

In order to fundamentally solve the acidification problem of high sulfur-containing bauxite during storage, by simulating the environment of minerals storage in laboratory, the acidification mechanism and influencing factors of high sulfur-containing bauxite were studied and confirmed using the single variable method to control the atmosphere, water and other variables. The results show that the acidification is mostly caused by the oxidation of sulfur-containing bauxite, which is mainly the natural oxidation of Pyrite(Fe S2), then the alkaline minerals dissolute in the presence of water, leading to the acidification phenomenon, which is influenced by moisture and air flow. Finally, more acid-producing substances are formed, resulting in the acidification of high sulfur-containing bauxite. The acidification of high sulfur-containing bauxite results from the combined effect of the oxygen in the air and water, which can be significantly alleviated by controlling the diffusion of the oxygen in air.

Synthesis and Characterization of New Schiff Bases Formed by Condensation of 2,9-Phenathroline-1,10-dialdehyde with Sulfur-Containing Amines

Four new Schiff bases of 1,10-phenanthroline-2,9-dicarboxaldehyde with sulfur-containing amines such as 2-mercaptoaniline, S-alkyl/aryl dithiocarbazates and thiosemicarbazide have been synthesized and characterized by spectroscopic and X-ray crystallographic techniques. A comparative study of the methods of synthesis has been made using both traditional and microwave techniques. A significant reduction in reaction time has been observed when the microwave method was used. In some of the reactions, the yields also increased significantly.

QSPR Study on the Boiling Points of Some Oxygenand Sulfur-containing Organic Compounds

Structural and thermodynamic parameters of 56 oxygen-containing and 56 sulfur- containing organic compounds were computed at the B3LPY/6-311G＊＊ level using density functional theory （DFT） method. Furthermore,the dependent equations between the experimental data of boiling points （Tb） and theoretical parameters were proposed with SPSS12.0 for windows software,whose correlation coefficients R2 are 0.933 and 0.945. These dependent equations were validated by cross-validation method （q2 are 0.923 and 0.929,respectively）. VIF （variance inflation factors） and t-value methods were also used to verify the significance and self-correlationship of each variable. Results indicate that our dependent equation exhibits good prediction ability,and molecular polarizability （α） is the main factor affecting the Tb of oxygen- and sulfur-containing organic compounds. To our interest,obvious dependence could also be found among the oxygen- and sulfur-containing organic compounds＇ experimental data of boiling points （Tb） with R^2 of 0.857.

Catalytic kinetics of dimethyl ether one-step synthesis over CeO_2–CaO–Pd/HZSM-5 catalyst in sulfur-containing syngas process

CeO_2–CaO–Pd/HZSM-5 catalyst was prepared for the dimethyl ether(DME) one-step synthesis in a continuous fixed-bed micro-reactor from the sulfur-containing syngas. The catalytic stability over hybrid catalyst of CeO_2–CaO–Pd/HZSM-5 was investigated to ensure that the kinetics experimental results were not significantly influenced by induction period and catalytic deactivation. A large number of kinetic data points(40 sets) were obtained over a range of temperature(240–300 °C), pressure(3–4 MPa), gas hourly space velocity(GHSV)(2000–3000 L·kg^(-1)·h^(-1)) and H_2/CO mole ratio(2–3). Kinetic model for the methanol synthesis reaction and the dehydration of methanol were obtained separately according to reaction mechanism and Langmuir–Hinshelwood mechanism. Regression parameters were investigated by the method combining the simplex method and Runge–Kutta method. The model calculations were in appropriate accordance with the experimental data.

An Innovative Method for the Determination of Sulfur-containing Compounds by Vapor Molecular Absorption Spectrometry

Since the most sensitive resonance lines of nonmetallic elements are situated in vacuum ultraviolet region （below 190 nm）, they can not be directly determined with a common AAS instrument covering the spectral range from 190 to 700 nm. The molecular absorption spectrometry is often used for the determination of nonmetallic elements. Syty et al. used vapor molecular absorption spectrometry（VMAS） to determine the sulfur dioxide and sulfide, in which a hydrogen hollow cathode lamp was used as a continuum source to determine SO;at 210 nm and a deuterium arc

The Synthesis of New Sulfur-containing Chiral Macrocyclic Ligands

Five new chiral sulfur-containing macrocyclic ligands which can be used in chiral recognition to guests have been synthesized and characterized

Insights into the enhancement of food flavor perception:strategies,mechanism and emulsion applications

The core drivers of the modern food industry are meeting consumer demand for tasty and healthy foods.The application of food flavor perception enhancement can help to achieve the goals of salt-and sugar-reduction,without compromising the sensory quality of the original food,and this has attracted increasing research attention.The analysis of bibliometric results from 2002 to 2022 reveals that present flavor perception enhancement strategies(changing ingredient formulations,adding salt/sugar substitutes,emulsion delivery systems)are mainly carry out based on sweetness,saltiness and umami.Emulsion systems is becoming a novel research foci and development trends of international food flavor perception-enhancement research.The structured design of food emulsions,by using interface engineering technology,can effectively control,or enhance the release of flavor substances.Thus,this review systematically summarizes strategies,the application of emulsion systems and the mechanisms of action of food flavor perception-enhancement technologies,based on odor-taste cross-modal interaction(OTCMI),to provide insights into the further structural design and application of emulsion systems in this field.

The shaping of milk-flavored white tea:More than a change in appearance

Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.

Correlation of gut microorganisms and non-volatile flavor substances provides new insights for breeding Scylla paramamosain

The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.

Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products

[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18℃.The volatile flavor compounds of prepared pork were determined by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)at days 0,7,14,21 and 28,and relative odor activity value(OAV),principal component analysis(PCA)and cluster analysis(CA)were combined to analyze changes in volatile flavor compounds of prepared pork during storage.[Results]The total number of volatile flavor compounds gradually decreased with the prolongation of the storage period,and OAV analysis identified 22 key flavor compounds(OAV≥1).The results of PCA and CA showed that 2-methyl-1-butanol,1-octen-3-ol,linalool,cineole,hexanal and nonanal were the main key flavor components,and the degree of flavor degradation was low under both superchilling and freezing conditions.After 28 days of storage,the alcohol content in the chilling group was significantly higher than other two groups,and the overall content of volatile flavor compounds was also significantly higher than other two groups,indicating that the-4℃chilling storage was more favorable for maintaining the overall flavor of prepared pork.[Conclusions]This study provides a theoretical basis for finding a better storage method for prepared meat products.

SPME-Arrow/GC-MS结合多元统计分析研究不同批次爆珠香精组分差异

以箭型固相微萃取(SPME-Arrow)为样品萃取手段,通过优化萃取头种类、氯化钠添加量、萃取温度、平衡时间及萃取时间等条件,构建了高效鉴定爆珠香精中挥发性及半挥发性化合物的箭型固相微萃取结合气相色谱-质谱联用(SPME-Arrow/GC-MS)法。采用该方法对不同批次爆珠香精进行分析,结合主成分分析(PCA)、正交偏最小二乘-判别分析(OPLS-DA)及显著性F检验等多元统计分析手段,筛选显著性差异成分。结果表明:最佳萃取条件为优选DVB/CAR/PDMS萃取头,添加2.0 g氯化钠,在60℃下平衡50 min,萃取时间为40 min;经谱库检索结合保留指数辅助定性,共鉴定出96种挥发性、半挥发性组分,目标物峰面积的日间相对标准偏差(RSD)小于10%的色谱峰数量占总峰数量的92.7%,表明方法的重复性较好;从不同批次爆珠香精中共筛选出17个潜在差异化合物,通过显著性检验,确定10种显著性差异化合物,分别为α-蒎烯、柠檬烯、桉叶油醇、异胡薄荷醇、薄荷酮(含异构体)、新异薄荷醇、乙酸新薄荷酯、三辛酸甘油酯和二辛酸单癸酸甘油酯。该法可有效区分不同批次爆珠样品的组分差异,具有客观真实、准确可靠、可视化强等特点,能够为爆珠产品质量检验提供技术支持。

豆浆中风味物质形成、与蛋白的互作机制及生物法改善豆浆风味的研究进展

豆浆作为一种营养丰富的植物基蛋白饮品,在全球范围内受到消费者的喜爱。然而,其特有的不良风味往往影响消费者的接受度,限制了豆浆产品的市场推广。本文探讨豆浆中风味物质的形成机理、这些风味物质与豆浆中的蛋白质之间的相互作用机制以及通过生物方法改善豆浆风味的研究进展。通过无脂氧合酶大豆品种的开发、酶处理和微生物发酵等生物方法,可以有效地改善豆浆的风味,同时保持其营养价值。最后对未来改善豆浆风味的研究方向做出展望,以期为豆浆及其制品的品质提升和市场推广提供理论依据,为推动我国大豆制品市场的发展做出贡献。

不同乳酸菌发酵蓝莓桑葚原浆营养品质及风味变化分析

为探究不同乳酸菌发酵对蓝莓桑葚原浆营养品质及风味的影响,本研究分别以保加利亚乳杆菌、干酪乳杆菌、植物乳杆菌作为发酵剂,利用电子鼻和顶空微萃取结合气相色谱-质谱法等方法分析乳酸菌发酵后蓝莓桑葚原浆中的功能营养成分和风味。结果表明,3个发酵组的营养品质和抗氧化能力差异显著,其中植物乳杆菌发酵组总酸含量最高(1.52 g·L^(-1))、总糖含量最低(789.59 mg·L^(-1))、总花色苷含量最高(6.04 g·L^(-1)),总抗氧化能力最强;电子鼻分析结果可有效区分3种菌种的发酵风味;气相色谱-质谱共检测出51种挥发性成分,包括醇类6种、酸类14种、醛类9种、酮类7种、酯类8种、其他物质7种,其中2-壬酮在植物乳杆菌发酵组中含量较高,赋予发酵汁果香以及花香。综合而言,植物乳杆菌发酵组在营养成分、气味及风味物质方面均有较大提升,更适用于蓝莓桑葚原浆的发酵,有助于开发出具有抗氧化作用的益生元蓝莓果浆。本研究可为蓝莓桑葚深加工提供一定的借鉴。

鸡肉和黄豆混合发酵过程中蛋白质、氨基酸与风味变化规律

以纯黄豆发酵为对照,分析了鸡肉与黄豆混合发酵过程中蛋白质、氨基酸态氮、蛋白酶活力、游离氨基酸和挥发性风味物质的变化规律。结果表明,发酵过程中,样品的蛋白质含量呈下降趋势,氨基酸态氮、蛋白酶活力和游离氨基酸含量则呈上升趋势。不同发酵时期,鸡肉和黄豆混合发酵组中鲜味氨基酸和总游离氨基酸含量均显著高于纯黄豆发酵(P<0.05),挥发性风味物质的积累也较纯黄豆发酵多。通过正交偏最小二乘判别分析(orthogonal partial least squares discriminant analysis,OPLS-DA)结合气味活性值(odor activity value,OAV)进一步分析得出,3-甲硫基丙醛、苯甲醛、苯乙醛和1-辛烯-3-醇是鸡肉与黄豆混合发酵过程中的关键差异挥发性风味物质。该研究结果为高品质豆基发酵调味品的开发和品质调控提供了理论参考。

不同栽培模式对韭菜采后贮藏品质及风味影响

为探究不同栽培模式(水培、土培和基质培)对韭菜采后贮藏品质及风味物质的影响,采用水培、土培和基质培3种栽培方式种植‘航研791’韭菜,采后放入20℃、相对湿度80%~85%的冷库中贮藏,测定其贮藏期间生理品质和风味物质的变化。结果表明:土培和基质培栽培方式能够较好地维持韭菜在贮藏期间的质量损失率和腐烂率,水培韭菜则质量损失率和腐烂率都较高,与水培相比,土培和基质培韭菜能够较好地维持VC和可溶性蛋白含量,具有较高的膳食纤维含量,土培还能促进纤维素、半纤维素、果胶和木质素含量的积累,基质培韭菜的木质素呈下降趋势,水培韭菜在贮藏过程中纤维素含量呈下降趋势,木质素含量则基本不变。韭菜的风味物质主要是醛类、醇类、酯类、醚类、杂环类化合物等,α-松油醇、丁酸异戊酯、水杨酸甲酯和苯乙醛等物质是3种韭菜贮藏前后的主要风味物质。土培韭菜能够在贮藏过程中更好地维持韭菜的品质和风味物质,耐贮性最强,其在贮藏过程中品质劣变以衰老为主,基质培次之,水培韭菜则耐贮性最差,品质劣变以软化腐烂为主。

杀菌条件对蓝点马鲛鱼脂质及风味品质的影响

为探究不同杀菌条件对蓝点马鲛鱼(Scomberomorus niphonius)品质的影响,本文研究了110℃、46.4 min(A组),115℃、14.7 min(B组)和121℃、3.7 min(C组)3种杀菌条件对鱼肉感官品质、脂质组成及风味的影响。结果显示,杀菌后蓝点马鲛鱼的质地、滋味和气味的感官评分变化明显。样品中的总脂、甘油三酯和磷脂含量在杀菌后均显著降低(P<0.05),游离脂肪酸含量显著升高(P<0.05)。不同杀菌组间脂质组成存在差异,C组样品的脂质损失程度最高。脂质氧化程度受杀菌条件的影响显著(P<0.05),过氧化值(POV)含量均显著升高、硫代巴比妥酸反应值(TBARS)含量显著降低(P<0.05)。电子鼻分析结果表明,不同杀菌条件处理后鱼肉的气味特征明显不同。借助气相色谱-离子迁移谱从4组样品中鉴别出22种挥发性化合物,各组间的挥发性物质存在明显差异,其中,己醛、戊醛、异戊醛、3-戊酮、环己酮、3-羟基丁-2-酮和乙酸乙酯等是鱼肉中的主要风味物质,在B组样品中含量最高。综上,采用115℃、14.7 min(B组)杀菌的样品,其感官和风味品质明显优于其他组,且脂质氧化程度更低。研究结果可为蓝点马鲛鱼罐头产品加工提供参考。