酒名的结构模式和用字情况

酒名有商标、分商标、特殊质料、扩展、功能、适用场合(或对象)、类型等7个主要结构成分,11种结构模式。酒名对11种模式的利用不是均等的,模式5、模式6和模式7是基本结构模式。酒名的用字特点突出,国俗词语、地名、人名、文化典籍等常用来命名酒名。     

Simultaneous determination of acidic,basic and alcoholic substances relating to monoamine hormones and metabolites in biological material by mass fragmentography (GC/MF)

A method is described for the simultaneous quantitative determination of monoamines and related compounds from urine and brain tissue samples in the pg-range, using a GC/MF instrument LKB-2091 provided with a multiple ion detection (MID) system and capillary columns. The simultaneous detection of “fingerprints” with fourteen and more compounds during one single GC run was achieved after the intoduction of “time gates” for the detection of the different characteristic masses. Several modifications to the LKB equipment permitted exact reproducibility of retention times, which is essential for the use of “time gates”. The detection of “fingerprints” with these acidic, basic and alcoholic substances was achieved by the extraction of the dried biological samples with silylating agents.     

Discrimination between ethanol inhibition models in a continuous alcoholic fermentation process using flocculating yeast

Discrimination between different rival models for describing the inhibitory effect of ethanol both on yeast growth and on fermentation was studied for a continuous process of alcoholic fermentation in a tower reactor with recycling of flocculating cells. Models tested include linear, parabolic, hyperbolic, exponential, and generalized nonlinear power-law types. The best expressions were identified under the criteria that all the kinetic parameters should assume acceptable values in a feasible range and should result in the best fit of the experimental data. The kinetic parameters were estimated from steady-state data of several sugar concentrations in feeding stream (S₀ = 160, 170, 180, 190, 200 g/L), constant dilution rate (D = 0.2 h^-1), recycle ratio (α = 13.6), and temperature (T = 30°C). The best model for the yeast growth was of power-law type, whereas for the product formation the best model was of linear type. These models were able to reproduce the trends of the process variables satisfactorily.     

蜜环菌液体发酵条件研究及其饮料开发

考察了各种发酵条件对蜜环菌液体发酵中菌丝生长的影响，确定了蜜环菌最适摇瓶培养条件，同时对乙醇的增菌进行了初步研究，实验表明1．0％～1．2％的乙醇溶液对蜜环菌的生长有较明显的增菌作用，利用蜜环菌发酵液加工出了保健饮料。     

植物乳杆菌发酵苦荞芽苗茶饮料加工工艺研究

萌发后的苦荞芽苗富含黄酮等有益成分,采用植物乳杆菌对苦荞芽苗和苦荞茶汁进行发酵,通过单因素实验和响应面法确定优化的发酵工艺条件和配方,并对产品的总黄酮含量、透光率和pH值进行测定。实验结果显示,较优的苦荞芽苗与苦荞茶汁比例为1∶6,较优的上清液稀释比例为1∶10,产品的总黄酮含量可达(0.193±0.006)mg/mL。优化的发酵工艺条件为:菌剂添加量0.6%,发酵时间24h,果葡糖浆添加量6%,该条件下感官评分的平均值达91.50±0.29,较适的pH值为3.87±0.05。优化的稳定剂配方为:黄原胶添加量0.06%,羧甲基纤维素钠(CMC-Na)添加量0.08%,海藻酸钠添加量0.05%,该条件下感官评分的平均值达93.60±0.32,透光率为91.37%±0.45%。发酵后的苦荞芽苗茶饮料富含黄酮和益生菌等有益成分,口感醇正、澄清透明、风味独特。     

胶原蛋白茶饮料的研制

以胶原蛋白多肽、白砂糖、柠檬酸为原料,进行了胶原蛋白茶饮料配方和条件优化的研究。结果表明：胶原蛋白饮料的原料配方为胶原蛋白3%,柠檬酸0.4%,白砂糖6%,稳定剂阿拉伯胶0.2%;且均质压力为20 MPa,杀菌温度为80℃,杀菌时间20 min,可获得较为优质的产品。     

Investigation into the structural composition of hydroalcoholic solutions as basis for the development of multiple suppression pulse sequences for NMR measurement of alcoholic beverages

An eight‐fold suppression pulse sequence was recently developed to improve sensitivity in ¹H NMR measurements of alcoholic beverages [Magn. Res. Chem. 2011 (49): 734–739]. To ensure that only one combined hydroxyl peak from water and ethanol appears in the spectrum, adjustment to a certain range of ethanol concentrations was required. To explain this observation, the structure of water–ethanol solutions was studied. Hydroalcoholic solutions showed extreme behavior at 25% vol, 46% vol, and 83% vol ethanol according to ¹H NMR experiments. Near‐infrared spectroscopy confirmed the occurrence of four significant compounds (‘individual’ ethanol and water structures as well as two water–ethanol complexes of defined composition – 1 : 1 and 1 : 3). The successful multiple suppression can be achieved for every kind of alcoholic beverage with different alcoholic strengths, when the final ethanol concentration is adjusted to a range between 25% vol and 46% vol (e.g. using dilution or pure ethanol addition). In this optimum region, an individual ethanol peak was not detected, because the ‘individual’ water structure and the 1 : 1 ethanol–water complex predominate. The nature of molecular association in ethanol–water solutions is essential to elucidate NMR method development for measurement of alcoholic beverages. The presented approach can be used to optimize other NMR suppression protocols for binary water–organic solvent mixtures, where hydrogen bonding plays a dominant role. Copyright © 2014 John Wiley & Sons, Ltd.     

纳米金-还原氧化石墨烯修饰葡萄糖氧化酶传感器的制备及其电流法检测饮料中的葡萄糖

利用纳米金(Au NPs)与还原氧化石墨烯(rGO)复合纳米材料制备了葡萄糖氧化酶生物传感器并用于饮料中葡萄糖含量的检测。将壳聚糖作为还原剂及稳定剂,通过一步法合成了Au NPs-rGO复合材料,并通过物理吸附固定葡萄糖氧化酶(GOx)来制作GOx生物传感器。该传感器在磷酸盐缓冲溶液(0.1 mol/L,p H6.0)中,-0.45 V(vs.Ag/Ag Cl)电位下电流法检测葡萄糖含量,线性检测范围为0.01~0.88 mmol/L,灵敏度为22.54μA·mmol-1·L·cm-2,检出限为1.01μmol/L,且表观米氏常数为0.497 mmol/L。该传感器用于多种饮料中葡萄糖含量的直接检测,结果满意。     

LED光诱导化学发光法检测饮料中的核黄素

以化学发光法为基础,建立了以发光二极管(LED)诱导化学发光体系(LED-CL)检测饮料中核黄素含量的分析方法。样品溶液与鲁米诺溶液混合后由蠕动泵带出,经LED灯照射后产生化学发光,产生的化学发光信号由光电检测器检测。核黄素浓度检测线性范围为0.39~79.56μg/L(R≥0.999 7),加标回收率为99.3%~103%,可用于饮料中核黄素的检测。     

饮料中4种人工合成甜味剂同时测定的超高效液相色谱快速检测方法

建立了采用超高效液相色谱同时测定饮料中4种甜味剂(安赛蜜、糖精钠、甜味素、纽甜)的方法。样品经简单的预处理后,通过ACQUITY UPLCTM BEH C18色谱柱分离,以乙腈-20 mmol/L磷酸二氢钠水溶液为流动相进行梯度洗脱,于220 nm波长下紫外检测。一次进样分析仅需6 min。4种甜味剂在0.5～20.0 mg/L范围内的线性关系良好,在加标水平为1,10和20 mg/L时,被测物的回收率为80.5%～95.2%,相对标准偏差为0.50%～8.7%。