保健酒中淫羊霍苷成分的分析研究

采用高效液相色谱法对某保健酒中淫羊藿苷成分进行分析研究,结果表明,保健酒中淫羊藿苷的平均含量为0.627％,平均回收率为98.1％,相对标准差（RSD）为2.1％.本分析方法也适用于其他保健酒、药材和药品中淫羊藿苷成分的分析测定.     

固定化单宁对酒类营养成分的吸附性能研究

采用固定化单宁对酒中可能存在的营养成分蛋白质、氨基酸、糖类、有机酸、乙醇和铁离子等进行吸咐试验。结果表明：固定化单宁对不同营养成分的吸附率差别明显，它通过氢键和疏水作用对蛋白质有较大的吸附率，通过多个酚羟基与中心铁离子形成螯合物而对其有较大的吸附率，对氨基酸、糖、有机酸和乙醇等营养成分或风味物质吸附率不大，固定化单宁可以作为一种较为理想的酒类处理剂。     

A method for the determination of histamine in wine by HPLC with precolumn derivatization with phenylisothiocyanate

Summary A method for determining histamine in wine by precolumn derivatization with PITC (phenylisothiocyanate) with reversed-phase HPLC and UV detection is reported. Histamine can be determined together with the 24 amino acids within 40 min, or separately in a shorter time (less than 4 min) if a prior solid phase extraction clean-up is used.     

影响白砂糖色值测量结果的原因探讨

研究了水质、滤膜、溶液浓度、糖液ｐＨ值、混浊度的变化与白砂糖色值的关系。研究结果表明，溶液的ｐＨ变化影响最严重。不调整糖液ｐＨ与用ＨＣｌ或ＮａＯＨ调整糖液ｐＨ对比所得白砂糖色值的结果是满意的。标准偏差１１２～１８６，相对标准偏差１１６％～２２５％，调ｐＨ使结果偏高，导致产生系统误差。因此：测定白砂糖色值不宜调整糖液的ｐＨ。     

Determination by LC of Polyphenols in Italian Red Wine

A reversed-phase liquid chromatographic method, optimised for the separation of trans-, and cis-resveratrol, catechin, epicatechin, quercetin and rutin, is reported. Separation was achieved using a C18 column and a gradient elution with acetonitrile and 5% formic acid aqueous solution. The analyses required an equilibration period of 10 min and a run time of 25 min for completion. Identification was based on retention characteristics and by relative UV spectra, obtained by photodiode array detector and were compared with commercial standards. Analyses were performed without any sample pre-treatment. Detection was carried out by UV–Vis detector at three different wavelengths. The detection limit ranged from 0.16 μgm L⁻¹ (cis-resveratrol) to 1.5 μgm L⁻¹ (+)-catechin. Investigation was extended to quantitative determination of phenol compounds in Italian red wine and to investigate the stability of the six antioxidants.     

Wiener distributions and white noise analysis

The paper describes the structure of a new space of generalized Wiener functionals, , called the Wiener algebra, or space of Wiener distributions, and demonstrates its use in the white noise analysis. The concepts of derivatives and integrals for multi-time parameter generalized stochastic process:^N are introduced, and a derivative version of Itô's lemma is proved. The algebraic structure of and its lattice of subspaces is elaborated, and within this framework a generalized version of the Malliavin calculus is presented.     

白光电致发光二极管用发光材料研究进展

白光电致发光二极管(LED)是固体照明的重要光源.荧光体转换是获取白光LED的主要途径之一.当前,转换用荧光体的研究在发光材料领域中最活跃.本文对近年来白光LED用发光材料新体系的研究进展作了评述.     

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two Saccharomyces cerevisiae commercial active dry yeasts treated or not with bentonite and were compared with a control wine obtained by spontaneous fermentation (using the grape must microbiota). Several significant effects on the chemical and sensorial attributes were established by statistical treatments. The selection by multiple variable analysis of seven volatile molecules (ethyl acetate; methanol; 1-propanol; isobutanol; 2-methyl-1-butanol; 3-metyl-1-butanol and 2-phenylethanol) provided several footprints that provide an easy visualization of bentonite effects on wine volatile compounds. A Principal Component Analysis carried out with all the compounds quantified by Gas-Chromatography revealed that the first two Principal Components explain 60.15 and 25.91%, respectively, of the total variance and established five groups that match with the five wines analyzed. Lastly, predictive models at p ≤ 0.05 level for the attributes sight, smell and taste were obtained by Partial Least Squared regression analysis of selected chemical variables.     

Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers

Volatile profiles of unifloral honeys and meads prepared in different ways (boiled-saturated, not boiled-unsaturated) were investigated by headspace solid-phase micro extraction (HS-SPME) and dehydration homogeneous liquid–liquid extraction (DHLLE) followed by GC-FID/MS analyses. The obtained data were analyzed by principal component analysis (PCA) to evaluate the differences between the investigated products. The volatile profiles of honey as well as the boiled and the not boiled meads prepared from it showed significant discrepancies. The meads contained more aliphatic acids and esters but fewer monoterpenes and aliphatic hydrocarbons than the honey. Significant/substantial differences were found between the boiled (more aliphatic alcohols and acids) and the not boiled meads (more aliphatic hydrocarbons and esters). Some compounds related to yeast metabolism, such as tryptophol, may be considered markers of honey fermentation. This research allowed us to identify chemical markers of botanical origin, retained and detectable in the meads: 4-isopropenylcyclohexa-1,3-diene-1-carboxylic acid and 4-(1-hydroxy-2-propanyl)cyclohexa-1,3-diene-1-carboxylic acid for linden; valeric acid, γ-valerolactone, p-hydroxybenzoic acid for buckwheat; 4-hydroxybenzeneacetic acid, homovanillic acid and trans-coniferyl alcohol for honeydew; and methyl syringate for canola.     

Acid-induced tunable white light emission based on triphenylamine derivatives

A series of triphenylamine (TPA) derivatives with various substituent groups were prepared and showed different absorption and fluorescence characteristics due to the substituent effect. On account of the existence of pyridine units, these TPA derivatives exhibited acid-induced tunable multicolor fluorescence emission including white light emission. In addition, acid-induced fluorescence regulation of these compounds has been also realized in the solid state, which enable them to be successfully constructed the stimuli-responsive fluorescent films and fluorescent inks for inkjet printing.