高压与加热协同处理对牛肌肉中蛋白酶活性的影响

在不同温度(20～60℃)和压力(0.1～600 MPa)下处理20 min,对牛肌肉中蛋白酶活性的影响进行了研究.结果显示:室温下,随着处理压力的增加,酶的活力显著下降,而压力达400 MPa及以上时,酶的活力则没有明显变化,同时在pH值为3和7.5时酶的活性几乎完全丧失.200 MPa以下的压力处理使肌肉中游离氨基...     

氧氟沙星金属配合物的光谱与抗肿瘤活性

合成了以氧氟沙星为配体的钴(Ⅱ)、镍(Ⅱ)配合物M(ofo)₂·4H₂O(M=Co, Ni; ofo=ofloxacin, Ⅰ),通过元素分析、红外光谱和热分析等方法对配合物的结构进行了表征,钴(Ⅱ)、镍(Ⅱ)分别为中心原子,与氧氟沙星配体3位羧基的一个氧原子和4位酮基氧原子配位,推测了配合物的可能结构,讨论了配合物的荧光光谱性质,利用液体稀释法测定了药物配体和配合物对两种革兰氏阳性菌和两种革兰氏阴性菌的体外抑制活性,采用MTT比色法测定了配体及配合物对HL-60 (人急性早幼粒白血病) 细胞的抑制作用,采用SRB蛋白染色法测定了配体及配合物对BEL-7402(人肝细胞性肝癌)细胞的抑制作用,结果表明配合物与药物配体的抗菌活性和抗菌谱相同,配合物对BEL-7402细胞没有抑制作用,对HL-60 细胞在较高浓度时有一定的抑制作用。     

超声波对固定化酶活性的影响

本文介绍了超声波对固定化酶的影响，同时对作用过程中的影响因素进行了阐述，并探讨了超声波影响固定化酶的可能机理。     

超声波对多聚糖结构特性的影响

本文以灵芝为主要对象研究了多糖结构和微晶束结构及其稳定性和抗解性，通过对加超声能量场，对结晶结构施加强烈的机构冲击，使稳定性和抗解性消弱。     

人工神经网络参数调整对生物光谱识别的影响

本文介绍了一种利用反向传播人工神经网络 (BP ANN)对生物可见光谱进行识别的方法。利用自组的光纤探头式光谱仪对苹果的疤痕和烂痕微区表面进行部分可见光范围 (5 0 0～ 730nm)的光谱测量 ,采用具有单隐层的BP ANN对光谱数据进行分析 ,以便对生物表面性质实现自动识别。本文着重就神经网络的输出值范围、训练方式、隐层数及不同程度的噪音信号等对神经网络识别精度的影响做了较为详尽的讨论。     

岩石特性对超声波传播速度的影响

通过声速测定实验仪及数字示波器等装置测量了超声波在岩石中的传播速度,并对岩石成分、孔隙度、吸水量以及岩石温度等参数对超声波传播速度的影响进行了分析.结果表明,岩石孔隙度对超声波传播速度影响较大.同时,超声波传播速度随着岩石吸水量和环境温度的升高,传播速度呈现增大趋势.     

低频超声波和甘油对皮肤组织光学透明的反射光谱研究

研究了经低频超声波和促渗剂处理后的猪皮组织在波长为400～860 nm 范围内随时间变化反射光谱特性的变化及各组于580 nm处分别在0～15 min和15～30 min时间段各组反射光谱的改变程度。实验采用带积分球附件的AvaSpec-2048光纤光谱仪测量系统。结果表明：在波长为400～860 nm 范围内,空白对照组在整个过程中组织的反射光谱变化比较少;经超声波处理后组织对光的反射率在0～15 min内是增加的,而且变化相对明显,但随着距超声波停止处理的时间加长,组织对光的反射率又慢慢恢复原状;经80%甘油处理组相对于空白对照组反射率减少得比较快;经超声波和80%甘油处理后组织的反射率变化最明显,特别是在0～15 min内下降速度最快,而且对于波长580 nm 处在0～15 min时间内第4组组织反射率的变化的速率与其他组在相同时间段内比较是：为第1组的约4.0倍和第3组的约2.3倍(在0～15 min时间内),第1组组织反射率减少了1.896%;第3组组织反射率减少了3.316%;第4组组织反射率减少了7.551%。从上面的结果发现,超声波和促渗剂80%甘油对皮组织的光透明性不仅具有协同效应,而且可以使皮组织在短时间改善光透明性。     

固体隔声层对超声波传播的影响实验研究

本文对测量固体隔声层对超声波传播发生影响的实验装置进行了介绍 ,并进行了实际测量 ,理论和实验结果相符较好     

超声波对丰年虫卵孵化的影响

研究了固定频率和强度的超声波对饵料生物丰年虫卵（ｃｈｉｒｏｃｅｐｈａｌｕｓ）化的影响。实验结果表明,在适宜的超声波辐照下,丰年虫卵的孵化率比对照组提高８％,孵化时间提前２ｈ。     

应用高光谱鉴别黑枸杞和唐古特白刺果

黑枸杞含有花青素、多糖、氨基酸和微量元素等多种营养成分,具有极高的经济和医药价值,其市场价格很高.唐古特白刺果外观和黑枸杞极为相似,其价格较低,经常被用于冒充黑枸杞.高光谱图像技术结合图像和光谱于一体,常用于食品检测和识别等领域.结合高光谱图像技术,无损识别黑枸杞和唐古特白刺果.采集黑枸杞(180份)和唐古特白刺果(1...     

Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices

Increasing consumer awareness regarding the health benefits of different nutrients in food have led to the requirement of assessing the effect of food processing approaches on the quality attributes. The present work focuses on understanding the effects of novel approaches based on the use of ultrasound and ultraviolet irradiations on the nutritional quality of different fruit and vegetable juices (orange, sweet lime, carrot and spinach juices) and its comparison with the conventional thermal pasteurization operated at 80 °C for 10 min. The ultrasound sterilization parameters were maintained at ultrasound frequency of 20 kHz and power of 100 W with treatment time as 15 min. For the case of ultraviolet irradiations, 2 UVC lamps (254 nm) of 8 W were placed in parallel on either sides of the reactor. The treated juices were analyzed for total phenol content, antioxidant activity, vitamin C, carbohydrates etc. It has been established that ultrasound processed juice retained most of the nutrient components to higher extent in comparison to all the other techniques used in the work. Combination of ultrasound and ultraviolet irradiations used to achieve an effective decontamination of juices (recommended 5 log reduction of microorganisms) also retained nutrients to a higher level in comparison to the thermal method; however some losses were observed as compared to the use of only ultrasound which could be attributed to inefficient heat exchange in the combined approach. A scale up attempt was also made for treatment of spinach juice using ultrasonic reactors and analysis for quality attributes confirmed that the juice satisfied the criteria of required nutrient contents for 18 days shelf life trial in refrigerated storage conditions. The present work has clearly established the usefulness of ultrasound based treatment in maintaining the nutritional quality of beverages while giving enhanced shelf life as compared to the conventional approaches.     

A novel power spectrum calculation method using phase-compensation and weighted averaging for the estimation of ultrasound attenuation

An estimation of ultrasound attenuation in soft tissues is critical in the quantitative ultrasound analysis since it is not only related to the estimations of other ultrasound parameters, such as speed of sound, integrated scatterers, or scatterer size, but also provides pathological information of the scanned tissue. However, estimation performances of ultrasound attenuation are intimately tied to the accurate extraction of spectral information from the backscattered radiofrequency (RF) signals. In this paper, we propose two novel techniques for calculating a block power spectrum from the backscattered ultrasound signals. These are based on the phase-compensation of each RF segment using the normalized cross-correlation to minimize estimation errors due to phase variations, and the weighted averaging technique to maximize the signal-to-noise ratio (SNR). The simulation results with uniform numerical phantoms demonstrate that the proposed method estimates local attenuation coefficients within 1.57% of the actual values while the conventional methods estimate those within 2.96%. The proposed method is especially effective when we deal with the signal reflected from the deeper depth where the SNR level is lower or when the gated window contains a small number of signal samples. Experimental results, performed at 5 MHz, were obtained with a one-dimensional 128 elements array, using the tissue-mimicking phantoms also show that the proposed method provides better estimation results (within 3.04% of the actual value) with smaller estimation variances compared to the conventional methods (within 5.93%) for all cases considered.     

Dehydration of hawthorn fruit juices using ultrasound-assisted vacuum drying

In this study, ultrasound-assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency and produce dried hawthorn fruit juice powders with acceptable quality. To achieve these goals, the effects of ultrasound intensity (at four levels of 15.29, 20.38, 22.93 and 24.46 kW/m²) were evaluated. The results showed that UAVD significantly shortened the drying time (P < 0.05), and with the increasing ultrasound intensity, the drying rate increased and the drying time decreased. Based on statistical tests, the Page model was found to fit well to the drying kinetics. After drying, a decline in quality of fresh juices was observed. As compared with vacuum drying individually, UAVD significantly reduced the colour degradation, and increased the retention of the total flavonoids content, five flavonoid compounds contents and antioxidant activity. It was shown that UAVD at the higher ultrasound intensity varied from of 20.38 to 24.46 kW/m² contributed to a better quality in the dried juice powders. Overall, this study demonstrates that UAVD is a promising technique for improving the drying efficiency and quality retention of hawthorn fruit juices.     

3-D Model of sound pressure field in a meridinal section plane of fruit

A theoretical model was suggested for qualitative evaluation of a sound pressure field in fruit tissue, as affected by ultrasonic probe dimensions and fruit properties. The classic directivity pattern of an ideal fluid model, expressed by Bessel function of the first kind, was extended to include energy dissipation of a real material. The directional characteristics of wave propagation, as influenced by transmitter frequency and diameter, and by fruit properties, were discussed. The model indicates how to select the parameters of the ultrasonic transducer (transducer diameter, frequency and excitation power) to control the magnitude and directivity of the ultrasonic waves in the fruit tissue. The suggested theoretical model represented fairly well the experimental sound wave distribution over the half-cut surface of potato and avocado (R² > 0.862 and 0.977, respectively); the same theoretical model could not represent the sound wave distribution over a half-cut melon. Results of the study were applied in a new probe design for ultrasonic testing of whole fruit.     

超声波对木瓜蛋白酶催化活性影响的机理研究

木瓜蛋白酶经适当参数的超声波处理后酶活力提高。超声处理后酶的米氏常数Km变小,最大反应速率Vm也减小。超声处理后酶的紫外吸收光谱不变,荧光发射光谱也不改变,而差示光谱出现明显的正峰和负峰。研究结果表明,超声波处理后,木瓜蛋白酶的构型没有改变,而构象发生了变化。本文讨论了超声波影响木瓜蛋白酶活性的可能机理。     

Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.     

Effect of ultrasound on protein functionality

The review focus on the effect of ultrasound on protein functionality. The presence of transient ultrasonic mechanical waves induce various sonochemical and sonomechanical effects on a protein. Sonochemical effects include the breakage of chains and/or the modification of side groups of aminoacids. Sonomechanical modifications by enhanced molecular agitation, might lead to the transient or permanent modification of the 3D structure of the folded protein. Since the biological function of proteins depends on the maintenance of its 3D folded structure, both sonochemical and sonomechanical effects might affect its properties. A protein might maintain its 3D structure and functionality after minor sonochemical effects, however, the enhanced mass transfer by sonomechanical effects might expose internal hydrophobic residues of the protein, making protein unfolding to an irreversible denatured state. Ultrasound enhanced mass transport effects are unique pathways to change the 3D folded structure of proteins which lead to a new functionality of proteins as support shield materials during the formation microspheres. Enzymes are proteins and their reactions should be conducted in a reactor set-up where enzymes are protected from sonic waves to maximize their catalytic efficiency. In this review, focused examples on protein dispersions/emulsions and enzyme catalysis are given.     

Effect of ultrasound on the immunogenic corn cob xylan

Changes in the structural, molecular and functional properties of the immunogenic corn cob xylan evoked by ultrasonication in water, 1% NaOH and 5% NaOH were investigated. The reduction of the high molar mass (MM) fraction was more intense than that of the medium MM fraction, depending on the sonic power, sonication time, and alkali concentration. The chain degradation was more effective in the alkaline media. The UV-absorbing component, accompanying the xylan polymers in the whole MM range, showed an accumulation in the high MM region as well as shiftening to higher sizes, particularly in 5% NaOH. The sugar composition and primary structure of the xylan was almost retained under all irradiation conditions studied. Although the biological activity of the xylan was affected by the ultrasound, no significant decrease of the biological response was found at short irradiation time and low sonic power.     

Effect of ultrasound on the flocculation-sedimentation and thickening of unclassified tailings

In back-fill mining, how to rapidly increase the concentration of tailings is an important problem facing mining engineers. In this paper, the effects of ultrasound frequency (17–25 kHz), power (50–100 W), duration (5–20 min) and start time (3–12 min) on the final underflow concentration (FUC) of unclassified tailings (UTs) were investigated. The flocculation-sedimentation and thickening of tailings were compared with and without ultrasound application. The response surface method was applied to analyze the primary and secondary relationships and interactive relationships between the various ultrasound operating parameters and the FUC, and the optimal conditions were determined. In addition, Environmental Scanning Electron Microscope (E-SEM) was used to analyze the structural changes of underflow aggregates and clearly demonstrated a denser underflow after ultrasound treatment. The results indicated that ultrasound can significantly improve the underflow concentration of the UTs slurry. The frequency and power are the most important influencing factors. The best conditions for ultrasound application are a frequency of 20.4 kHz, power of 90 W, duration of 6.2 min and start time at 15.0 min. The FUC reached 71.75% after several minutes of sonication, which is 4.31% higher than the FUC of free flocculation. The results of E-SEM analysis showed significant differences among the microstructures of settled tailings (STs) after free flocculation and 17 and 20 kHz ultrasound treatment. Ultrasound at a frequency of 20 kHz has a more effective mechanical vibration and cavitation action and can therefore effectively break the polymer flocculant chains into shorter chains and promote the compaction of tailings and the release of water. The size distributions of the flocs before and after sonication also support this conclusion.