Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R² > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H₂O₂ was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.     

生晒参、全须生晒参中19种有机氯残留农药的毛细管气相色谱测定

建立了生晒参、全须生晒参中19种有机氯农药残留的毛细管气相色谱分析方法。对样品中六六六的4种异构体、滴滴涕的5种异构体、四氯苯胺、六氯苯、五氯硝基苯、七氯、五氯苯胺、艾氏剂、百菌清、环氧七氯、狄氏剂及异狄氏剂共19种有机氯农药的残留量进行了测定。以石油醚-丙酮混合物作为提取剂,样品采用索氏提取,提取液用弗罗里硅土柱层析净化。采用OV-1701石英毛细管气相色谱柱分离样品,ECD检测器进行检测。在3个水平添加时的回收率(n=5)分别为75.7%~96.1%、78.8%~111.6%和81.7%~115·2%;相对标准偏差分别为2.4%~10.6%、2.1%~9.8%和1.4~10.0%。方法用于生晒参和全须生晒参样品中农药残留的测定,结果满意。     

直接出射白光的新型发光二极管

介绍了实现出射白光发光二极管的几种方法,包括波长转化产生白光,多有源区级联合成白光以及单个有源区直接出射白光.并从芯片结构、材料选取、白光形成机理以及器件性能等四个方面对这几种方法进行了分析比较.最后指出了实现直接出射白光的发光二极管存在的问题及今后的研究重点.     

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP’s flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors’ responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds’ concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.     

Changes of microflora in high pressure treated Indian white prawn (Fenneropenaeus indicus)

ABSTRACT

This study was to investigate the piezotolerance and diversity indices of microflora of Indian white prawn (Fenneropenaeus indicus) after high pressure (HP)-treatment. Indian white prawns subjected to HP-treatments and its effect was studied up to species level and compared with unpressurized samples. The bacterium was identified by using bacterial identification schemes, biochemical tests and API kits (bioMérieux, Marcyl’Etoile, France). Diversity analysis was performed using PRIMER (Plymouth Routines in Multivariate Research) software v 5.2.2. The significant elimination of microflora was found to be proportional with the pressure level. In the case of spore formers, mere destruction was noticed after HP-treatment. Arthrobacter spp., Listeria grayi and Corynebacterium spp. were the most piezotolerant bacteria in HP-treated samples. Diversity indices revealed a significant reduction of microflora of Indian white prawn. The apparent reduction of microflora with pressure level was clearly evident from the diversity indices; moreover a diminished piezotolerance of Gram negative spoilage bacteria was also observed.     

The Upper Semicontinuity of Random Attractors for Non-Autonomous Stochastic Plate Equations with Multiplicative Noise and Nonlinear Damping

Based on the existence of pullback attractors for the non-autonomous stochastic plate equations with multiplicative noise and nonlinear damping defined in the entire space $\mathbb{R}^n$ by Xiaobin Yao in \cite{Yao4}, in the paper, we further investigate the upper semicontinuity of pullback attractors for the problem.     

非还原脲变性蛋白溶菌酶稀释复性过程中集聚现象的研究

用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、阴极聚丙烯酰胺凝胶电泳和高效凝胶排阻色谱法, 研究了非还原脲变性蛋白溶菌酶在稀释复性过程中的集聚现象. 实验发现, 在整个稀释复性过程中, 没有蛋白溶菌酶集聚体沉淀产生. 当最终复性液中蛋白溶菌酶浓度小于4.0 mg/mL时, 复性过程中不会形成蛋白溶菌酶分子集聚体; 当最终复性液中蛋白溶菌酶浓度介于4.0～8.0 mg/mL时, 复性过程中会形成由非共价相互作用所引起的蛋白溶菌酶二分子和三分子集聚体; 而当最终复性液中蛋白溶菌酶浓度大于8.0 mg/mL时, 复性过程中除了会形成二分子和三分子蛋白溶菌酶集聚体外, 还会形成四分子蛋白溶菌酶集聚体. 在此基础上, 结合文献, 对非还原脲变性蛋白溶菌酶的稀释复性过程进行了描述.     

基质固相分散气相色谱电子捕获检测器测定葡萄酒中5种农药残留

采用基质固相分散的样品前处理方法,替代传统的液-液萃取、固相萃取,从葡萄酒中提取、净化5种农药,气相色谱电子捕获检测器分析测定,基质匹配标准校正方法补偿基质效应。添加3水平(0.01-0.10mg/L)的回收率为85.7%-104.6%;相对标准偏差为3.6%-8.5%;检出限达到0.1-0.8μg/kg。本方法可用于葡萄酒样品中农药残留的测定。     

稀土发光材料在固体白光LED照明中的应用

固体白光发光二极管将成为21世纪新一代的节能光源. 要实现白光发射的重要途径之一是利用稀土发光材料的荧光转换技术, 把InGaN半导体管芯发射的460 nm蓝光或400 nm近紫外光转换成白光. 分别就这两种管芯报道了我们研制的发射蓝、绿、黄、红等不同颜色的稀土发光材料： YAG：Ce, Ca1-xSrxS：Eu^2＋, Ga2S3：Eu^2＋, MGa2S4：Eu^2＋（M=Ca, Sr, Ba）, SrGa^2＋xS4＋y：Eu^2＋, （Ca1-xSrx）Se：Eu^2＋, SrLaGa3S6O：Eu^2＋, （M1, M2）10（PO4）6X2, （M1=Ca, Sr, Ba; M2=Eu, Mn; X=F, Cl, Br）, NaEu0.92Sm0.08（MoO4）2, 并报道了由它们制成的白光发光二极管的色坐标、相关色温和显色指数等参数.     

A new method for determination of antithrombotic activity of egg white protein hydrolysate by microplate reader

A new method for the determination of antithrombotic activity of egg white protein hydrolysate(EWPH)was developed using amicroplate reader.Reaction was carried out at 37℃ and pH 7.2 with fibrinogen concentration 0.1%.Microplate reading wasconducted at 405 nm.Inhibition rate of EWPH on thrombin activity showed linearity(R~2=0.9971),when the inhibition rate was inthe range of 10-90%.The lower limit of detection(LLD,at 99.7%probability)and the biological limit of detection(BLD,at 99.7%probability)of the method were 10.643 and 40 mg/mL,respectively.The repeatability standard deviation(R.S.D.)was 1.08%.Thestandard deviation of the method was 0.027 AT-U.