抗氧剂对植物油氧化稳定性影响的高压差示扫描量热法评价

利用高压差示扫描量热法（ＰＤＳＣ）研究了二烷基二硫代氨基甲酸锌（ＶＡＺ）、２,２′－亚甲基双（４－甲基－６特丁基苯酚）（２２４６）、苯江三唑（ＢＴＺ）和二烷基对苯二胺（ＤＢＡ）４种抗氧添加剂对菜子油氧化稳定性的影响,得到了它们抗氧化作用的大小顺序。别外,根据队仑尼乌斯公式计算了不同油样氧化反应的活化能,证明了ＰＤＳＣ是一种快速简便评价基础油氧化稳定性的方法,适用于抗氧添加剂配方的设计工作。     

MoO3/介孔Al2O3催化氧化脱除模拟油中的硫

以环己烷为溶剂,二苯并噻吩（DBT）、苯并噻吩（BT）、4,6-二甲基二苯并噻吩（4,6-DMDBT）、噻吩（Th）作为模型含硫化合物配制成模拟油,在MoO3/介孔Al2O3-H2O2体系中对模拟油催化氧化脱硫进行了研究. 考察了MoO3负载量、氧化剂用量、催化剂用量、氧化反应温度及反应时间对DBT脱除效果的影响. 实验结果表明：在MoO3负载量为20%,催化剂用量为1.5%,氧化剂H2O2与模拟油中硫的摩尔比为4,反应温度为60℃,反应时间为40分钟时DBT脱除率最高,达99.4%,几乎可以被完全脱除;在此条件下模型化合物的氧化反应活性顺序为：DBT > 4,6-DMDBT >BT>Th.     

氧清除剂用于增强吸热型碳氢燃料热氧化安定性

热氧化安定性是吸热型碳氢燃料贮存和使用过程中评价燃料品质的重要性质之一,反映了喷气燃料在260℃以下组分受溶解氧影响的程度和燃料氧化反应进行的深度。为评价氧清除剂,选用一种实验室自制的吸热型燃料,运用加速氧化法,配合滴定、红外光谱、粒度分布和JFTOT等测试方法对燃料的基础物性和热氧化安定性进行评估,比较了三苯基膦(TPP)、二环己基苯基膦(DCP)和1,2,5-三甲基吡咯(TMP)三种氧清除剂对吸热型碳氢燃料自氧化过程的影响,并确定了测试范围内的最佳添加量。结果显示,三种氧清除剂的添加对燃料的组成和基础物性无明显影响;燃料中的溶解氧浓度随添加量增加不断下降,最大可降低溶氧浓度31.95 mg/m~3;加速氧化后,样品的过氧化值和酸值均不同程度下降;胶团粒径分布趋向于更小粒径方向; JFTOT测试结果均满足国标规定。总体上,氧清除剂的添加均能有效提升燃料的热氧化安定性,三者的最优添加量均为质量分数1.5×10~(-5),作用效果优劣顺序为TMPTPP≈DCP。     

马瑞原油在空气和氮气中的热解-氧化性能

低温氧化是注空气采油及原位燃烧采油技术中的重要化学反应,为深入认识原油在有氧环境下复杂热反应过程中的低温氧化特性,我们采用热重/差热分析法(TG/DTA)研究了线性升温和等温条件下马瑞(Merey)原油的热反应行为。 结果表明,Merey原油在空气及线性升温条件下的受热过程分4个阶段:气化段、低温氧化段、热解段和高温氧化段;相邻阶段的物理、化学主导过程的重叠增加了分析原油热反应特征的难度。 升温速率提高,气化段和低温氧化段的终止温度不变;热解段和高温氧化段的终止温度以及热解段的峰温随升温速率的增加而升高。 N₂气与空气下Merey原油的热重/微分热重(TG/DTG)数据对比表明,升温速率越高,空气下的高温氧化段与热解段重叠程度越大,这有利于燃烧但会降低原油采收率。 空气下等温时的TG/DTA结果表明随升温速率增加,升温至300 ℃时的失重率降低,不利于原油轻组分的气化。 反应温度越高,气化过程时间越长,失重分数越大。 Merey原油在低于300℃时低温氧化反应不是主导反应。     

Thermal stability of proton-conducting silicophosphate materials formed by sol-gel method

Russian Journal of Electrochemistry - This work estimated ionic conductivity and studied thermal stability of proton-conducting xerogel materials and films formed from sol-gel system based on...     

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g⁻¹ of the product to 0.18 g∙100 g⁻¹ (MAP) and 0.17 g∙100 g⁻¹ (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g⁻¹ of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.     

原油空气氧化前后多环芳烃组分的气相色谱-质谱分析

采用柱层析法对空气氧化前后的原油进行族组分分离,利用气相色谱-质谱(GC-MS)分离测定其芳香烃组分,分析多环芳烃组分的变化.结果表明,随着氧化过程的进行,烷基化多环芳烃占多环芳烃的含量从氧化前的71.5%增加到92.0%(175℃)和90.2%(225℃).轻质组分萘和菲的优势逐渐被重质组分艹屈取代.侧链少的多环芳烃比侧链多的更易氧化.氧化后,其他稠环化合物蒽、萤蒽、芘、苯并蒽含量降低,苯并萤蒽含量增加;苯并芘在175℃氧化后含量降低,而在225℃氧化后含量增加.与此同时,175℃氧化后生成了原油所不含有的三芳甾烃、联苯和苯并呋喃.     

Combustion characteristics of lignite and oil shale samples by thermal analysis techniques

In this research thermal analysis and kinetics of ten lignite's and two oil shale samples of different origin were performed using a TA 2960 thermal analysis system with thermogravimetry (TG/DTG) and differential al analysis (DTA) modules. Experiments were performed with a sample size of ~10 mg, heating rate of 10°C min^-1. Flow rate was kept constant (10 L h^-1) in the temperature range of 20-900°C. Mainly three different reaction regions were observed in most of the samples studied. The first region was due to the evaporation of moisture in the sample. The second region was due to the release of volatile matter and burning of carbon and called as primary reaction region. Third region was due to the decomposition of mineral matter in samples studied. In kinetic calculations, oxidation of lignite and oil shale is described by first-order kinetics. Depending on the characteristics of the samples, the activation energy values are varied and the results are discussed. This revised version was published online in August 2006 with corrections to the Cover Date.     

Direct thermal extraction and gas chromatographic-mass spectrometric determination of volatile compounds of extra-virgin olive oils

The instrumental performances of a Thermo Desorption-Cooled Injection System coupled with a gas chromatography-mass spectrometer (GC-MS) were improved by a Plackett-Burman experimental design for the direct thermal extraction of volatile compounds from extra-virgin olive oils. The obtained experimental conditions were applied to the analysis of samples from West Liguria (cv. Taggiasca > or = 90%) and Spain (cv. Arbequina), which shared such similar sensorial features that Taste Panel did not distinguish them. Principal component analysis (PCA) was then applied to the experimental data. Three linear combinations of the amounts of the lipoxygenase oxidation products proved to be decisive and sufficient in the differentiation of the two groups of samples.     

Solid state studies on molecular inclusions of <Emphasis Type="Italic">Lippia sidoides</Emphasis> essential oil obtained by spray drying

Inclusion complexes of Lippia sidoides essential oil and β-cyclodextrin were obtained by slurry method and its solid powdered form was prepared using spray drying. The influence of the spray drying, as well as the different essential oil:β-cyclodextrin ratio on the characteristics of the final product was investigated. With regard to the total oil retention 1:10 mass/mass ratio as optimal was found between the essential oil and β-cyclodextrin. Thermoanalytical techniques (TG, EGD, TG-MS) were used to support the formation of inclusion complex and to examine their physicochemical properties after accelerated storage conditions. It may be assumed that the thermal properties of the complexes were influenced not only by the different essential oil/ β-cyclodextrin ratio but also by the storage conditions. In the aspect of their thermal stabilities, complex prepared with 1:10 m/m ratio (essential oil:β-cyclodextrin) was the most stable one.