木醋调质石灰石用于O2/CO2燃煤同时脱硫脱硝性能

采用管式炉和沉降炉分别研究了O₂/CO₂气氛下燃煤预混和烟气喷入木醋调质石灰石的同时脱硫脱硝性能。结果表明,在温度1 173~1 323 K、钙硫比为2.0的条件下,木醋调质石灰石混煤燃烧脱硫效率91.0%~94.9%、脱硝效率23.5%~30.8%。随着钙硫比的增加,木醋调质石灰石混煤燃烧脱硫脱硝效率增大,适宜的钙硫比为1.5~2.0。相同的燃烧温度和钙硫比,含硫量高的煤预混木醋调质石灰石燃烧获得较高的脱硫、脱硝效率。木醋调质石灰石用于O₂/CO₂燃煤脱硫脱硝性能优于醋酸钙。O₂/CO₂燃煤烟气中喷入木醋调质石灰石、钙硫比为2.0、停留时间为0.8 s、在1 223和1 323 K时获得最大脱硫效率和最大脱硝效率为75.8%和86.6%。在上述条件下将氨气喷入反应区,氨氮比为0.75、温度为1 223和1 323 K时,脱硫效率分别为73.2%和63.9%,脱硝效率分别为93.2%和94.8%。     

O2/CO2气氛下木醋调质石灰石直接硫化反应动力学研究

采用热分析法研究了O₂/CO₂气氛下石灰石及木醋调质石灰石的直接硫化反应过程。结果表明,在实验温度1 023~1 173 K,经木醋废液调质的石灰石直接硫化钙转化率显著提高。在1 173 K时,木醋调质石灰石直接硫化反应50 min后钙转化率可达89.55%。木醋调质石灰石的主要成分为水合醋酸钙,调质使石灰石的结构更为疏松,有利于硫化反应的进行。采用缩核模型对反应过程进行了表征,得到石灰石及木醋调质石灰石直接硫化反应速率常数k_s和扩散系数D_eff的Arrhenius表达式。动力学计算结果表明,相比于石灰石,扩散对木醋调质石灰石直接硫化反应过程的影响较小,说明木醋调质石灰石直接硫化反应性能显著提升的原因为硫化反应扩散阻力的减小。     

NMR relaxation data for quality characterization of Balsamic vinegar of Modena

In this paper, 22 samples consisting of Balsamic vinegar of Modena and two Traditional Balsamic vinegar of Modena samples have been analyzed by means of ¹H NMR spectroscopy. Some selected resonances have been used for quantification and for T1 (spin-lattice relaxation time) measurements. Statistical protocols applied to NMR data for quantification of selected resonances revealed the possibility to differentiate the samples according to their ageing process. Additionally, T1 measurements revealed a strong correlation with the ageing process and these new data were added for improving the statistical model, which was used to predict T1 relaxation time of selected compounds for Balsamic vinegar samples. Our results indicate that the use of NMR data and statistical methods is a valid approach that can be successfully used for ageing characterization of Balsamic vinegar of Modena samples.     

Comparison of calibrations for the determination of soluble solids content and pH of rice vinegars using visible and short-wave near infrared spectroscopy

Visible and short-wave near infrared (Vis/SWNIR) spectroscopy combined with chemometrics was investigated for the fast determination of soluble solids content (SSC) and pH values of rice vinegars. Two hundred and twenty-five samples (45 for each variety) were selected randomly for the calibration set, whereas, 75 samples (15 for each variety) for the validation set, and the remaining 25 samples for the independent set. After some preprocessing, partial least squares (PLS) analysis was implemented for calibration models with different wavelength bands including visible, SWNIR and Vis/SWNIR regions. The best PLS models were achieved with Vis/SWNIR (550–1000 nm) region. Furthermore, different latent variables (5, 6, 7, 8 LVs) were used as inputs of least squares-support vector machine (LS-SVM) to develop the LV-LS-SVM models with grid search technique and RBF kernel. The optimal models were obtained with 6 LVs and they outperformed PLS models. Moreover, effective wavelengths (EWs) were selected according to regression coefficients. The EW-LS-SVM models were developed and an excellent prediction precision was achieved, and the effectiveness of the EWs was also validated. The correlation coefficient (r), root mean square error of prediction (RMSEP) and bias for the best prediction by EW-LS-SVM were 0.999, 0.189 and 0.051 for SSC, whereas 0.999, 0.008 and −1.7 × 10⁻³ for pH, respectively. The overall results indicated that Vis/SWNIR spectroscopy combined with LS-SVM could be applied as a high precision and fast way for the determination of SSC and pH values of rice vinegars.     

Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar

High-quality vinegars are traditionally produced by aging them in barrels or bottles. However, these processes are very time-consuming. To accelerate of Zhenjiang vinegar maturation, the ultrasound was used to treat the steeped vinegar. Results showed that, the optimum ultrasonic power, time and ethanol addition for aging vinegar were determined to be 50 W/100 mL, 75 min and 0.75% (V/V), respectively. Under the optimum experimental conditions, the total amino acid of fresh vinegar decreased from 1082.259 mg/100 mL to 871.045 mg/100 mL. Several volatile components increased significantly, such as the total esters, aldehydes and heterocyclic. Total non-volatile organic acids increased from 202.59 mg/10 mL to 233.87 mg/10 mL. The changes of above-mentioned components develop towards the direction of mature vinegar. Coupling the HS-SPME/GC–MS analysis data with Principal Components Analysis, ultrasonic treatment vinegar was determined to be equivalent to 2–3 years of natural aged Zhenjiang vinegar. This study has showed that ultrasound is promising not only in shortening the aging time and lowering costs for the vinegar-making industry, but also in producing fine vinegar.     

污泥与醋糟共热解特性及碱金属迁移规律

分别采用热重分析仪、真空固定床反应器和原子吸收光谱研究了污泥与醋糟共热解过程中反应动力学、产物分布和碱金属迁移行为,探究了协同效应及碱金属迁移规律。结果表明,两者共热解过程中存在明显协同效应;与理论计算相比,混合物分解所需的活化能下降了35.38%～29.49%,脱挥发指数比计算低3.5×10-8。协同效应导致气体产率增加,生物炭、液体产率降低;醋糟的存在加速了污泥的脱挥发分析出,提高了气体产物中合成气含量,加大了生物炭中大芳香环的裂解反应,使生物油中酚类和酯类物质含量明显增加;热解终止时,碱金属元素析出量达到79.19%～86.73%。     

木炭(活性炭)脱色效率的研究

食醋中醋酸量的测定实验在一些大学与中学教材中都有安排,但陈醋由于颜色深,活性炭脱色效率不高,严重影响实验的进行。通过实验系统研究了市售活性炭、自制锯末活性炭、竹子活性炭、花生壳活性炭、熟骨头活性炭、核桃壳活性炭对陈醋的脱色效率。结果表明：给陈醋脱色时,活化后的市售活性炭效率最高,自制竹子活性炭次之,可以代替市售活性炭使用,值得自制与推广;脱色时振荡比不振荡要好;被脱色液体的体积大小与脱色剂量的比例恰当时,脱色效率最高;脱色后的液体经离心机离心分离可以快速获得无色澄清液体。     

应用可见-近红外光谱技术进行白醋品牌和pH值的快速检测

提出了一种基于可见-近红外透射光谱技术快速判别白醋品牌和测定pH值的方法。应用可见-近红外透射光谱获取不同品牌白醋的透射光谱曲线,并对获得的原始光谱数据进行平滑、变量标准化以及一阶导数等预处理,然后利用主成分分析对原始光谱数据进行聚类分析,根据主成分的累计贡献率选取主成分数,并将所选取的主成分作为三层BP神经网络的输入。通过定标集样本对BP神经网络进行训练,得到三层优化神经网络结构：5输入层节点,6隐含层节点和2输出层节点,各层传递函数均采用Sigmoid函数。利用该模型对预测集样本进行预测。实验结果表明在阈值设定为±0.1的情况下该模型对预测集样本品牌鉴别准确率达到了100%,pH预测值与实际测量值偏差小于5%,得到了理想的结果。所以利用可见-近红外光谱技术结合主成分分析和神经网络算法能够快速准确的判定白醋品牌和pH值。     

Nutrition,Bioactive Components,and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry

Wolfberry (Lycium barbarum L.) is a nutritious and medicinal fruit, and deeply processed products of wolfberry needs to be improved. In this study, nutrition, bioactive compounds, and hepaprotective activity were explored in wolfberry vinegar (WFV). The contents of nutrients including total sugar and protein in WFV samples were 2.46 and 0.27 g/100 mL, respectively. Total phenolic and flavonoid contents in WFV were 2.42 mg GAE/mL and 1.67 mg RE/mL, respectively. p-Hydroxybenzoic acid and m-hydroxycinnamic acid were the main polyphenols in WFV. The antioxidant activity of WFV were 20.176 mM Trolox/L (ABTS), 8.614 mM Trolox/L (FRAP), and 26.736 mM Trolox/L (DPPH), respectively. In addition, WFV treatment effectively alleviated liver injury by improving histopathological changes and reducing liver biochemical indexes in CCl4-treated mice. WFV alleviated oxidative damage by inhibiting oxidative levels and increasing antioxidant levels. These results suggest that WFV can be utilized as a functional food to prevent oxidative liver injury.     

苹果木木醋液的有机成份分析

为了更深入研究苹果木木醋液的有机成份,探索各种成份在应用中所起到的作用,为开发各种用途的木醋液特效产品提供科学的依据,本文采用气相色谱-质谱（GC-MS）联用技术分析了苹果木木醋液的有机成份。结果表明：苹果木木醋液是一种组成相当复杂的混合物,在90-200℃温度下采集的木醋液,其主要有机成份为：醇类、酮类、酚类、有机酸类和酯类。 %@ 1000-0720