极端嗜盐菌冻干保藏及其质检稳定性的研究

采用优化组合保护剂冷冻干燥２０株极端嗜盐菌，于４℃冷库保存２年，经复水测定，全部菌株保持较高存活性．用ＴＥＮＳ法对其中９株菌Ｒ１，ＲＦ１，Ｊ７，Ｓ９，Ｔ４～１，Ｊ６，Ｒ６～１，Ｒ６～７和Ｒ６～５作质粒稳定性检测，含质粒的菌株ＲＦ１，Ｊ７，Ｓ９，Ｔ４～１，Ｒ６～５于４℃保存２年后，质粒稳定存在；而菌株Ｒ１，Ｊ８，Ｒ６～１和Ｒ６～７冻干保存前后均末检测到质粒．结果表明：优化组合保护剂不仅能有效地用于极端嗜盐菌的冷冻干燥保藏，还能保持宿主质粒的稳定性．     

Mechanism of glass ampoule breakage prevention during the freeze-drying process of sodium thiopental lyophilization products on addition of sodium chloride

Glass ampoule breakage during the freeze-drying process was prevented by the addition of sodium chloride to the formulation of lyophilization products of sodium thiopental. In order to clarify the ampoule breakage prevention mechanism, the physicochemical behavior of the freeze-drying process was monitored by simultaneous XRD-DSC measurements and thermal mechanical analysis (TMA). During the freezing process of formulated solution, the smaller heat of fusion of crystallized ice with the addition of sodium chloride was observed in comparison to that without sodium chloride. Although a greater amorphous portion remained, a higher crystal habit of hexagonal ice was reproducibly observed in the XRD patterns with the addition of sodium chloride during the freezing process. In the measurement of TMA, the scattering of the thermal expansion rate of formulated solution was significantly reduced by the addition of sodium chloride. These observations indicated that the addition of sodium chloride minimized the scattering of the thermal expansion rate and might be a cause for the inhibition of glass ampoule breakage during the freeze-drying process.     

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.     

Crystallisation of zeolite mordenite and ZSM-5 without the aid of a template

A complex of tenoxicam with-cyclodextrin was prepared by using co-grinding and freeze drying methods. The resulting products were studied by the solubility method, ultraviolet and infrared spectroscopy, differential scanning calorimetry and X-ray diffractometry. The dissolution behaviour of the products was also examined. The dissolution rate of the co-ground and freeze-dried products was faster than that of the pure drug and the physical mixture of drug and-cyclodextrin. The enhanced dissolution rate of the products might be attributed to the amorphous state, the increased wettability of the drug and the inclusion complex formation.     

Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds

In this review, recent advances in the methods of pre-treatment of plant material for the extraction of secondary metabolites with high biological activity are presented. The correct preparation of the material for extraction is as important as the selection of the extraction method. This step should prevent the degradation of bioactive compounds as well as the development of fungi and bacteria. Currently, the methods of preparation are expected to modify the particles of the plant material in such a way that will contribute to the release of bioactive compounds loosely bonded to cell wall polymers. This review presents a wide range of methods of preparing plant material, including drying, freeze-drying, convection drying, microwave vacuum drying, enzymatic processes, and fermentation. The influence of the particular methods on the structure of plant material particles, the level of preserved bioactive compounds, and the possibility of their release during the extraction were highlighted. The plant material pre-treatment techniques used were discussed with respect to the amount of compounds released during extraction as well their application in various industries interested in products with a high content of biologically active compounds, such as the pharmaceutical, cosmetics, and food industries.     

热休克处理应用于直投式发酵剂对酸奶品质改善作用的研究

为研究热休克处理应用于直投式发酵剂对酸奶品质的改善作用, 通过保加利亚乳杆菌、嗜热链球菌和嗜酸乳杆菌制备直投式发酵剂, 比较3种菌的热休克处理实验组与未热休克处理对照组在冷冻干燥后的存活率及酸奶发酵性能. 结果显示: 热休克处理组发酵剂存活率极显著增加, 酸奶pH下降速度显著加快(P<0.01), 双乙酰、乙醛含量均显著升高(P<0.05), 蛋白质、活菌数含量均显著提升(P<0.01), 且使用经热休克处理制备发酵剂生产的酸奶在感官评价上优于未热休克处理组. 结果表明, 在冷冻干燥前进行热休克处理可以提高直投式发酵剂中乳酸菌的存活率、产酸产香等发酵性能, 改善酸奶的风味和品质, 为提升酸奶发酵剂的品质提供了一种新的方法.     

Influence of Position on the Microstructure of Carbon Black/Polyvinyl Alcohol Composite Obtained by the Directional Freeze-drying Process

Carbon black (CB)/polyvinyl alcohol (PVA) composites with porous structure were obtained by a directional freeze-drying process of their solution in water. The microstructures of this composite at different positions through the thickness were investigated. The study shows that the composite formed a lamellar structure at the lower surface of the specimen because of the basic crystallographic and crystal growth characteristics of ice. The composite near the top surface of the specimen showed an alignment direction of the ice vertical to the container's wall and the direction of solution lowering into the liquid nitrogen. The alignment direction deflects gradually and finally converges with the aligned direction grown from the bottom position near the middle part of the CB/PVA composite. The ice crystals grow very fast along the direction of temperature gradients, which results in that a small fraction of PVA solute was entrapped within the ice crystals, leading to the formation of trans-bridge lamellar structure near the top surface of the specimen. This result shows that the position in the sample has a great influence on the structure of the porous CB/PVA composite obtained by the directional freeze-drying process.     

嗜盐细菌冷冻干燥保护剂的正交法优化

报道了利用正交试验设计的原理和方法，筛选冷冻干燥保藏盐生盐杆菌（Ｈａｌｏｂａｃｔｅｒｉｕｍｈａｌｏｂｉｕｍ）菌株Ｒ１的保护剂组成与最佳配比的结果．直接分析和方差分析的结果表明：在由ＮａＣｌ、水解乳蛋白、海藻糖和蔗糖４种成份组成的保护剂系统中，海藻糖对菌株Ｒ１冷冻干燥存活率影响最大，为主要因素；其次为蔗糖和ＮａＣｌ；水解乳蛋白影响最小，为次要因素．保护剂最优的水平组合为ＮａＣｌ１６％、水解乳蛋白４％、海藻糖６％、蔗糖１８％．采用正交法从传统“简单可比性”需８１次的实验减少到９次，并且正交法的综合可比性能在较短时间内找出最佳的水平组合．利用最佳组合的保护剂使冷冻干燥菌株Ｒ１存活率达到９１．８０％．从试验的结果可以认为只要选择适当的保护剂，用冷冻干燥法保藏嗜盐菌是安全可行的．     

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and –OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%–50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.     

Electrically Conductive Multiwall Carbon Nanotubes/Poly(vinyl alcohol) Composites with Aligned Porous Morphologies

Electrically conductive multiwall carbon nanotubes (MWNTs)/poly(vinyl alcohol) (PVA) composites with aligned porous structure were obtained by a directional freeze-drying process. The results show that the morphologies of the MWNTs/PVA composite can be tailored by adding different contents of MWNTs in the PVA matrix. Because of the aligned porous structure of the MWNTs/PVA composites, the conductivity property of MWNTs/PVA composite does not coincide absolutely with the universal percolation theory. In the aligned porous MWNTs/PVA composites, the existence of the micro-pores destroys the uniform distribution of the conductive network along the direction perpendicular to the aligned pores and results in a nonuniform distribution conductive network. When being used to monitor flowing vapors in pipes, compared with a film sensor with the thickness from several decades to hundreds of microns, the aligned porous conductive MWNTs/PVA composite with micron-sized pores should be a much better sensor.